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–+ servings
Maple Pecan Pumpkin Cookies

Soft Maple Pecan Pumpkin Cookies for a Cozy Fall Treat

Delight in these Maple Pecan Pumpkin Cookies, a perfect fall treat with fluffy texture and warm flavors!
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour substitute with a gluten-free flour blend for gluten-free option
  • 2 teaspoons Baking Powder ensure it's fresh for best results
  • 1 teaspoon Ground Cloves substitute with ground nutmeg for a different flavor profile
  • 1 teaspoon Ground Cinnamon no substitutions needed
  • 1/2 teaspoon Salt essential for overall taste
  • 1 cup Chopped Pecans can be replaced with walnuts or omitted for nut-free alternatives
  • 1/2 cup Unsalted Butter can be replaced with vegan butter for dairy-free version
  • 1 cup White Sugar substitute with coconut sugar for a healthier option
  • 1/2 cup Dark Brown Sugar light brown sugar can be substituted
  • 1 large Large Egg use a flax egg for a vegan alternative
  • 1/2 cup Maple Syrup honey can be used as a substitute
  • 1 cup Pumpkin Puree ensure it is well-drained to avoid excess moisture
For the Icing
  • 1 cup Powdered Sugar cornstarch can be used to thicken icing if needed
  • 2 tablespoons Maple Syrup can combine well with other sweeteners

Equipment

  • Mixing Bowls
  • Whisk
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper
  • hand mixer

Method
 

Step-by-Step Instructions for Maple Pecan Pumpkin Cookies
  1. Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
  2. Let the unsalted butter sit at room temperature for about 20-30 minutes.
  3. Whisk together the flour, baking powder, ground cloves, ground cinnamon, and salt in a large bowl.
  4. Cream the softened butter with white sugar and dark brown sugar until light and fluffy, about 3-5 minutes.
  5. Add the pumpkin puree, egg, and maple syrup to the creamed mixture and mix well.
  6. Gradually mix the dry ingredients into the wet ingredients until just combined.
  7. Fold in half of the chopped pecans, then portion the dough onto prepared baking sheets.
  8. Bake for 13-15 minutes until edges are lightly golden, then let cool on wire racks.
  9. Whisk together icing ingredients and drizzle over cooled cookies, topping with remaining pecans.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Ensure your butter is at room temperature for best results. Do not overmix the dough to maintain softness.

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