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A plate of freshly baked pumpkin cookies on a wooden table.

Maple Pecan Pumpkin Cookies

These Maple Pecan Pumpkin Cookies are soft, chewy, and bursting with fall flavors. They are easy to make and perfect for a sweet treat or holiday gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 150 kcal

Equipment

  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer
  • Parchment-lined baking sheets
  • Wire rack

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves or pumpkin pie spice

Wet Ingredients

  • 1/2 cup Unsalted butter softened
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 cup Pumpkin puree 100% pumpkin
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Maple extract a touch

Add-ins

  • 1 cup Toasted pecans chopped

Instructions
 

Preparation

  • In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice). Set this mixture aside.
  • In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until it is light and fluffy.
  • Beat in the pumpkin puree, egg, vanilla extract, and maple extract until they are well combined; the mixture may appear slightly curdled.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix to ensure tender cookies.

Baking

  • Gently fold in the chopped toasted pecans until evenly distributed throughout the dough.
  • Optionally, chill the dough for at least 30 minutes to prevent spreading and enhance flavor.
  • Preheat your oven to 350°F (175°C) and drop rounded spoonfuls of dough onto parchment-lined baking sheets, ensuring they are spaced about 2 inches apart.
  • Bake for 10-15 minutes, or until the edges are lightly golden and the centers are set; then let them cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

For extra festive cookies, you can gently press a whole pecan half onto the top of each cookie before baking. Ensure your pumpkin puree is 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices. If you don't have maple extract, you can omit it, but it adds a lovely subtle flavor that complements the pumpkin and pecans. Overmixing the dough can result in tough cookies, so mix until just combined. The chilling step is highly recommended for better cookie texture and to prevent excessive spreading, especially if your kitchen is warm.