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Maple Pecan Pumpkin Cookies

Maple pecan pumpkin cookies with a tender pumpkin crumb and buttery maple glaze drizzle. The cookies bake until golden-brown with toasted pecans and a flaky sea salt finish.
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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
  

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
  • 0.3333 cup pumpkin puree (blotted dry)
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1 cup pecans, roughly chopped and toasted
  • 0.25 tsp flaky sea salt for topping
maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and mix wet ingredients
  1. Preheat oven to 375F and line baking sheets with parchment or silicone liners.
  2. Blot pumpkin puree dry, then beat softened butter, brown sugar, and pure maple syrup until smooth.
  3. Add blotted pumpkin, egg yolk, vanilla, and maple extract, and beat until the mixture looks cohesive.
Combine dry ingredients and form dough
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt together.
  2. Fold the dry ingredients into the wet mixture just until no flour streaks remain, then fold in toasted pecans.
  3. Scoop dough into 1-1/2 tablespoon rounds and place them on the lined baking sheets with space between cookies.
Bake and glaze
  1. Bake at 375F for 10-12 minutes, until edges are set and the centers look slightly puffed.
  2. Cool cookies on the sheet or a rack until no longer hot, then drizzle with maple glaze.
  3. Sprinkle with flaky sea salt for topping right after glazing.

Notes

Pro tip: for the best texture, blot pumpkin puree thoroughly so the dough bakes up without spreading too much. Store baked cookies airtight at room temperature up to 4 days, or refrigerate up to 7 days. Freeze baked cookies up to 2 months (glaze after thawing for clean drizzle). If you need a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and mix just until combined.