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Maple Pecan Pumpkin Cookies

Maple pecan pumpkin cookies with toasted pecans and a glossy maple glaze. Soft, spiced cookies bake at 375°F and get finished with flaky sea salt for a sweet-salty bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 3 tbsp pure maple syrup
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1 cup pecans, roughly chopped and toasted
Maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
  • 0.25 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets. Use the rack in the middle for even browning.
  2. Blot the pumpkin puree dry. Press it with paper towels until less wet to help the cookies set.
Make the dough
  1. Beat the softened butter, brown sugar, and pure maple syrup until smooth. The mixture should look glossy and well combined.
  2. Add the blotted pumpkin, egg yolk, vanilla, and maple extract, then mix until the batter is cohesive. Stop as soon as no streaks remain.
  3. Fold in the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until just combined. Stop mixing when you no longer see dry flour.
  4. Fold in the toasted pecans until evenly distributed. You should see pecan pieces throughout the dough.
Bake and finish
  1. Scoop 1-1/2 tablespoon rounds onto the lined sheet pan, spacing them apart. Keep the mounds even so they bake uniformly.
  2. Bake at 375°F for 10-12 minutes, until the edges are lightly golden. The centers will still look slightly soft.
  3. Cool the cookies until they’re warm but not hot to the touch. This prevents the glaze from melting away.
  4. Drizzle the maple glaze over the cooled cookies, then sprinkle flaky sea salt on top. Let the glaze set briefly before serving.

Notes

Pro tip: blotting the pumpkin puree dry keeps the cookies from spreading too much. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free swap, use a dairy-free butter alternative and replace milk in the glaze with a plant-based milk.