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Maple Pecan Pumpkin Cookies

Maple pecan pumpkin cookies with spiced, tender centers and crunchy toasted pecans, finished with a simple maple glaze drizzle. A quick drop-cookie method that bakes at 375°F until lightly golden around the edges.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment or a silicone mat; you should see the oven reaching temperature while the sheets are ready.
  2. Blot the pumpkin puree dry, then set it aside; the surface should look less wet and slightly drier after blotting.
Make the cookie dough
  1. Beat the softened butter, brown sugar, and pure maple syrup until the mixture looks smooth and cohesive.
  2. Add the blotted pumpkin, egg yolk, vanilla, and maple extract, then mix until thoroughly combined and glossy.
  3. Fold in the dry ingredients until no dry streaks remain.
  4. Fold in the toasted pecans so the dough is studded with visible nut pieces.
Bake
  1. Scoop the dough into 1-1/2 tablespoon rounds and place them on the lined baking sheets, leaving space between cookies so they can spread.
  2. Bake for 10-12 minutes at 375F until the edges look set and lightly golden with a slightly soft center.
Finish
  1. Cool the cookies until they are firm enough to handle, then whisk together the powdered sugar, maple syrup, and milk for a pourable glaze.
  2. Drizzle with the maple glaze and sprinkle flaky sea salt on top, aiming for visible streaks and a light salty finish.

Notes

For the best texture, blot the pumpkin puree until it no longer looks wet—this helps the cookies bake up tender rather than cakey. Store cookies in an airtight container at room temperature for up to 4 days or refrigerate up to 6 days; freeze baked cookies up to 2 months. If you want a lower-sugar option, reduce the glaze maple syrup slightly and add a splash more milk to keep the drizzle consistency.