If you’re looking for a cookie that tastes like fall in every bite, these Maple Pecan Pie Cookies might just become your new obsession. Inspired by the rich, nutty goodness of pecan pie and the soft, buttery texture of sugar cookies, this recipe combines the best of both worlds. It’s a handheld dessert that brings the comfort of Southern baking into your kitchen, without the fuss of rolling out pie dough. Whether you’re prepping for Thanksgiving, a cookie swap, or just want to bake something special, these cookies deliver cozy flavors and serious texture. Let’s dig into why they’re so special.
Table of Contents
What Makes These Cookies So Special
Unlike other cookie recipes that lean into chocolate or spice, Maple Pecan Pie Cookies offer a buttery balance of sweetness, nuttiness, and warmth. The maple syrup brings depth, while brown sugar gives it that caramelized bite. The filling is sticky and rich, but not overly sweet. These aren’t your average cookies, they’re festive little pies in disguise.
I love pairing them with other fall favorites like Apple Pie Thumbprint Cookies or Pumpkin Chocolate Chip Cookies for a dessert tray that screams autumn. And the best part? You don’t need any fancy equipment, just a spoon, a bowl, and a little bit of that home-cooked courage.
Maple Pecan Pie Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Silicone baking mat or parchment paper
- Saucepan
- Cookie scoop
- Spoon or thumb (to make wells)
- Cooling rack
- Baking sheets
Ingredients
For the cookie dough:
- 1 cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp pure maple syrup
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the pecan pie filling:
- 3 tbsp unsalted butter
- ½ cup dark brown sugar
- ¼ cup pure maple syrup
- 1 cup pecans finely chopped and toasted
- ½ tsp vanilla extract
- Pinch of salt
Optional topping:
- ½ cup melted dark chocolate for drizzle
Instructions
- Make the dough: In a large bowl, cream softened butter with brown and white sugar until fluffy. Mix in eggs, maple syrup, and vanilla until smooth.
- Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients. Chill dough for 25 minutes.
- Prepare filling: Melt butter in a saucepan over medium heat. Stir in brown sugar and maple syrup. Heat until thickened slightly, about 3-5 minutes. Remove from heat and stir in pecans, vanilla, and salt. Let cool.
- Shape cookies: Preheat oven to 350°F (175°C). Scoop dough into balls and place on a lined baking sheet. Press a well into each cookie using your thumb or spoon.
- Pre-bake: Bake cookies for 6 minutes, then remove from oven.
- Add filling: Spoon pecan filling into the wells of each cookie.
- Final bake: Return to oven and bake for another 6-8 minutes, until edges are golden. Cool completely before serving.
- Optional: Drizzle melted dark chocolate over cooled cookies for extra indulgence.
Notes
- Calories: 215 kcal
- Carbohydrates: 24g
- Fat: 12g
- Protein: 2g
- Sugar: 14g
- Fiber: 1g
(Note: Adjust based on toppings or substitutions.)
Ingredients & Dough Secrets
Must-Have Ingredients for Maple Pecan Pie Cookies
When it comes to baking Maple Pecan Pie Cookies, ingredient quality makes all the difference. Start with pure maple syrup, not the pancake kind. Its earthy sweetness pairs beautifully with dark brown sugar, which adds molasses depth and a chewy texture. While some bakers use maple extract for an intensified flavor, you can absolutely stick to syrup if you prefer a more natural approach. Want a stronger maple punch? Use both.
Then come the pecans. Toast them lightly to bring out their oils, crunch, and richness. Chopped small, they create that classic pecan pie filling texture. As for vanilla extract, don’t skimp. It rounds out the entire flavor profile.
If you’re baking for a crowd with dietary needs, it’s easy to adjust. Swap in gluten-free 1:1 baking flour or try vegan butter for a dairy-free twist. Just note that vegan butter may soften faster, so chill time becomes essential.
For more sweet inspiration, you might also enjoy Peanut Butter Butterfinger Cookies or these decadent Caramel Stuffed Cookies, both of which follow similar principles of texture and bold flavor.
Getting the Perfect Cookie Texture
Texture is where these cookies shine. You want chewy edges that hold firm and gooey centers that mimic pie filling. To get there, start with room-temperature butter. Cream it with sugar until it’s fluffy but not over-whipped. Overmixing after you add the flour can ruin everything, making your cookies dry and flat.
Chilling the dough is non-negotiable. A minimum of 30 minutes helps the fat firm up, so your cookies don’t overspread. It also allows the maple and vanilla flavors to deepen. Bake them just until the edges turn golden, but the centers stay soft, they’ll finish setting on the tray.
Pecan Pie Filling & Assembly
How to Make Gooey Pecan Pie Filling
The secret behind truly unforgettable Maple Pecan Pie Cookies? That luscious, gooey pecan filling. It’s inspired by traditional pie recipes but simplified for cookies. Start by melting butter in a saucepan, then stir in dark brown sugar, pure maple syrup, and a pinch of salt. Heat it gently, just until the sugar dissolves and the mixture thickens slightly. No need to boil it; overcooking leads to a gritty texture.
Next, stir in finely chopped toasted pecans and a dash of vanilla extract. If you want extra flavor, a splash of bourbon or maple extract adds a rich twist. Once the mixture cools for 5-10 minutes, it’s ready to spoon into your pre-shaped cookies.
The consistency should be sticky and spoonable, not runny. If it firms up too much, reheat gently. This glossy, nutty mixture nestles into the dough like it was made to be there.
Assembling and Baking Like a Pro
To create that iconic cookie shape, use a medium cookie scoop to portion dough balls onto a baking sheet. Then, using your thumb or a spoon, make a shallow well in the center of each. Pre-bake the cookies for about 6 minutes at 350°F. This helps set the shape so the filling won’t spill over.
Once partially baked, remove the tray and carefully spoon a teaspoon of the pecan filling into each cookie. Return them to the oven for another 6-8 minutes until the edges are golden and the centers are bubbling gently.
Allow them to cool completely on the baking sheet before moving. These cookies are soft and delicate when warm but firm up perfectly after 10-15 minutes.
Want more cookie fun? Try Sourdough Chocolate Chip Cookies for a chewy, tangy twist, or explore Peanut Butter and Jelly Cookies if you’re craving nostalgia.
Tips, Storage, and Variations
Storage Tips for Long-Lasting Freshness
Fresh-baked Maple Pecan Pie Cookies are heavenly warm, but they also store beautifully when done right. After cooling fully, place the cookies in a single layer in an airtight container, stacking may cause the sticky pecan filling to smear or stick. If you must stack them, separate layers with parchment paper.
Stored at room temperature, they’ll stay fresh and soft for up to 4 days. For longer storage, freeze them in a single layer first, then transfer to a freezer-safe bag or container. They’ll keep for 2 months and can be thawed at room temperature in under 30 minutes.
To reheat, a quick 8-10 seconds in the microwave revives their gooey center. Avoid baking them again, they’ll dry out. And if you’re planning ahead for the holidays, these freeze-and-serve beautifully on dessert platters alongside Easy Pumpkin Pie Cookies and Maple Brown Sugar Cookies.
Easy Variations to Try Next Time
Once you’ve mastered the base recipe, it’s time to get creative. Here are some delicious ideas to elevate your Maple Pecan Pie Cookies:
- Chocolate-Drizzled Tops: Melt dark chocolate and drizzle over cooled cookies for a touch of bitterness to balance the sweet maple.
- Bourbon-Maple Twist: Add 1 teaspoon of bourbon to the filling for a rich, warm depth of flavor perfect for adult holiday gatherings.
- Mini Tart Pan Method: Press the cookie dough into mini tart pans and fill them before baking for elegant individual desserts.
You can also experiment with other fillings, try chopped apples for a spiced twist, or even a dollop of pumpkin filling to make hybrid cookies that pair beautifully with Pumpkin S’mores Cookies.
These small tweaks keep your baking adventurous without requiring extra effort. Trust your instincts, and don’t be afraid to personalize it, after all, the best recipes are the ones that reflect you.
FAQs
What are maple pecan pie cookies made of?
Maple pecan pie cookies combine a soft sugar cookie base with a rich pecan pie filling. The filling typically includes maple syrup, brown sugar, butter, toasted pecans, and vanilla extract. Some recipes use maple extract for a stronger maple flavor. The dough is simple and buttery, often made with flour, eggs, and real maple syrup for a seasonal twist.
Can I use maple syrup instead of maple extract in cookies?
Yes, you can substitute maple syrup for maple extract in most cookie recipes. However, syrup has a milder flavor, so you’ll need a bit more to match the strength of extract. For intense maple flavor, many bakers use both. Just be mindful of the added liquid if replacing extract with syrup, adjust dry ingredients if needed.
How do I store maple pecan cookies for freshness?
Let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them individually first, then transfer to a sealed container. They can be frozen for up to 2 months. Reheat gently in the microwave for 8-10 seconds to restore their gooey centers.
Are these cookies soft or crunchy?
These cookies are soft with slightly chewy edges and gooey centers. The sugar cookie base is tender, while the pecan filling adds a sticky, rich texture. They aren’t crunchy like shortbread, think of them as handheld mini pies with a soft bite and a luscious finish.
Maple Pecan Pie Cookies are more than just a seasonal dessert, they’re a celebration of everything cozy and comforting about fall baking. With a buttery cookie base and that classic gooey pecan pie center, each bite brings warmth, nostalgia, and just the right amount of indulgence. Whether you’re new to baking or a seasoned home cook, this recipe is approachable, rewarding, and perfect for holiday trays or a quiet coffee moment.
Like many of my kitchen experiments, these cookies were born from curiosity, and now, they’re a favorite I make year after year. Bake a batch, share them with friends, or keep them all to yourself (I won’t tell).
