These Maple Pecan Cookies are the perfect way to embrace the cozy flavors of the season. They are made with rich brown butter, maple syrup, warm cinnamon and crunchy toasted pecans. Each cookie is drizzled with a sweet maple glaze, making them an irresistible fall treat.

Maple pecan cookies with brown butter and sweet maple glaze.

I don’t know about you, but when the cool fall weather begins, I can’t wait to dive into comforting flavors and warm, home-baked treats. These Maple Pecan Cookies are soft, chewy and perfect for enjoying with a cup of tea or coffee. You’ll absolutely fall in love with them.

If you’re looking for more fall-inspired treats to share with family and friends, try Gaston’s Giant Brioche Cinnamon Rolls, No Bake Pumpkin Cheesecake Bars, and Apple Crumble Tart.

Why You’ll Love This Recipe

  • Delicious maple sweetness- Real maple syrup adds a warm, natural sweetness to these cookies.
  • Browned butter- Let’s just be honest, browned butter makes everything taste so much better. It adds a deep, nutty richness to these cookies.
  • Toasted pecans- Crunchy pecans adds a nice texture to these cookies and complements the maple syrup perfectly.
  • Cozy comfort- These cookies are pure comfort on those chilly fall days.
  • Great for sharing- With the holidays approaching, these cookies are great gifts and sharing with family and friends.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

  • Maple syrup- 100% pure maple syrup will give these cookies the best flavor, rather than pancake syrup. Grade A or B syrups both work well in this recipe.
  • Pecans- I recommend toasting the pecans before incorporating them into the cookie batter.
  • Brown sugar- Using brown sugar adds moisture to these cookies and makes them soft and chewy. I prefer dark brown sugar because of its deep molasses flavor, but light brown sugar works too.
  • Butter– I use unsalted butter and brown it until it’s a light amber color and has a nutty aroma.
  • Vanilla- I suggest using pure vanilla extract for the best flavor.
  • Maple extract (optional)- Adds an extra touch of maple flavor. You can find it at grocery stores, Amazon or other baking websites.
  • Eggs- I use one large egg and one egg yolk. Make sure to pull them from the refrigerator 2 hours before baking to allow them to come to room temperature.
  • All-purpose flour- Be sure to measure the flour accurately to avoid making the cookies too dense.
  • Cinnamon- Ground cinnamon adds so much warmth to these cookies. You can also add nutmeg for extra spice if you’d like.
  • Powdered sugar- Used to make the glaze that goes on top of the cookies.
  • Baking soda- Helps the cookies rise a little and makes them nice and chewy.
Maple pecan cookies topped with chopped pecans and maple glaze.

The Magic of Brown Butter

If you’ve never baked with brown butter before, you are in for a delicious treat. Brown butter is simply butter that is melted and cooked until the milk solids turn a beautiful golden brown color. This process gives the butter a wonderful nutty and toasty flavor, which really elevates these cookies to a whole other level.

I love to bake with brown butter and if you do too, you will love my Rosemary Cookies with Lemon Sugar, Brown Butter Sugar Cookies, and Chocolate Peanut Butter Rice Krispies.

Maple cookies with chopped pecans, brown butter and maple glaze.

Step By Step Instructions

STEP 1: Brown the butter. Place the butter in small saucepan over medium heat. Once melted, the butter will begin to foam. Keep stirring until the butter begins to turn a light amber color and you will have little brown specks (milk solids) at the bottom of the pan.

Brown butter, brown sugar, maple syrup.
Brown butter, maple syrup, brown sugar, vanilla, maple extract, egg yolk, and whole egg.

Then, pour the butter into a large bowl. Let cool for 30 minutes.

STEP 2: Toast the pecans. Place the pecans in a dry skillet. Toast the pecans over medium heat, stirring frequently for 5 minutes. Once cool, chop the pecans into small pieces.

Mixed wet ingredients; brown butter, brown sugar, eggs, vanilla, maple extract and maple syrup.
Wet ingredients mixed in with the dry ingredients.

STEP 3: Mix the wet ingredients. Combine butter, sugar and maple syrup. Then, add the whole egg, egg yolk, maple extract and vanilla extract. Mix until combined.

STEP 4: Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda and salt. Then, fold the dry ingredients into the wet ingredients. Next, fold in the chopped pecans.

Maple cookies dough.
Maple cookie dough with chopped pecans.

STEP 5: Scoop the cookies. Using a 1 ½ oz ice cream scoop, scoop the cookies onto a cookie sheet lined with parchment paper.  Refrigerate for 1-2 hours.

STEP 6: Bake the cookies. Preheat oven to 350°. Place the cookies onto a parchment lined sheet pan, 2″ apart (6 cookies per sheet). Then, bake the cookies for 11-12 minutes.

Scooped maple cookies.
Baked maple pecan cookies.

STEP 7: Cool cookies. Remove the cookies from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Top with additional chopped pecans.

Allow to cool on then pan, then transfer to a wire rack.

STEP 8: Glaze the cookies. Melt the butter in a small saucepan. Then, add maple syrup, maple extract and powdered sugar. Whisk until smooth. Use a spoon to glaze each cookie.

Expert Tips For Maple Pecan Cookies

  • Toast the pecans- Please don’t skip this step. Lightly toasting the pecans really brings out their nutty flavor and also gives these cookies an extra crunch.
  • Chill the dough- I recommend chilling the dough for 1-2 hours to prevent the cookies from spreading too much. You can also prepare them the night before and refrigerate until you’re ready to bake.
  • Spoon and level the flour- When measuring the flour, always spoon it into the measuring cup and level it off with the back of a butterknife. Scooping the measuring cup directly into the flour will compact it and cause you to have too much flour which can lead to dry and dense cookies.
  • Use an ice cream scoop- To make sure the cookies are all the same size and bake evenly, I use an ice cream scoop to scoop the cookie dough.
Maple cookies topped with maple glaze.

Recipe FAQs and Storage

What’s the best way to toast the pecans?

To toast the pecans on the stovetop, place them in a dry skillet over medium heat for 5-7 minutes, stirring occasionally. They are done once they become fragrant and begin to turn a deep brown color. To toast them inside the oven, preheat oven to 350℉. Spread the nuts evenly onto a baking sheet. Bake them until they begin to brown and become aromatic, about 7-10 minutes. Make sure to stir halfway through baking. Remove from the oven and let cool before chopping.

Can I use a different type of nut besides pecans?

Yes, you can use other nuts such as walnuts, almonds, or even hazelnuts (which is one of my favorites). Keep in mind that the flavor will change depending which nuts you use.

Do I need to chill the dough?

I suggest chilling the dough for at least 2 hours. This helps the butter solidify, which prevents the cookies from spreading too much during baking.

How do I store these cookies, and how long will they last?

Store the cooled and baked cookies inside an airtight container at room temperature. They will stay fresh for about 5 days. For longer storage, you can freeze them inside a freezer bag for up to 3 months.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into balls, then place them onto a baking sheet. Freeze for 1 hour or until solid. Then, transfer the cookie dough balls to an airtight container or freezer-safe bag. Freeze for up to 3 months. When ready to bake, remove them from the freezer and allow them to sit at room temperature for 5-10 minutes before baking. You can also thaw them inside the refrigerator the night before.

Making Perfectly Round Cookies

If you want the cookies to look like the ones in my photos, I suggest the “cookie scoot.” This simple technique works best when the cookies are still hot and straight out of the oven.

  • Bake the cookies- Sometimes when the cookies bake in the oven, they may spread to an irregular shape. While they are still absolutely delicious, they don’t give you that “bakery-style” look.
  • Use a round cutter- As soon as the cookies come out of the oven, use a cookie cutter, bowl, Tupperware or anything round that is slightly larger than your cookies.
  • Scoot the cookie- Place the cutter or whatever you’re using over the warm cookie and gently swirl it in a circular motion. This method helps form a more round shape.
Maple cookies with chopped pecans, brown butter and maple glaze on top.

Helpful Tools and Equipment

  • Baking sheets- Use a heavy-duty baking sheet. Line them with parchment paper or silicone baking mats to prevent the cookies from sticking.
  • Cookie scoop- To make uniform cookies, I use an ice cream scoop. I would suggest a 1.5 oz scoop which is about 3 tablespoons of dough.
  • Cooling rack- After the cookies cool for about 5 minutes, I transfer them to a wire cooling rack which allows the air to circulate around the cookies and keeps them from getting soggy.
  • Spatula- A rubber spatula is the perfect tool for scraping down the sides of the mixing bowl.

More Fall Recipes To Try

Apple Crumble Cheesecake

Pumpkin Bread with Cream Cheese Frosting

Cinnamon Crunch Banana Bread

Hawaiian Bread French Toast

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!

5 from 2 reviews

Maple Pecan Cookies

Kristen-The Epicurean Mouse
Servings: 16 cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 20 minutes
Total Time: 1 hour 10 minutes
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These Maple Pecan Cookies with brown butter are more than just a sweet treat. They're a celebration of autumns best flavors. They're crispy on the outside and soft and chewy on the inside with a delicious warm and nutty flavor.

Ingredients
 

Maple Pecan Cookie Dough

  • 1 cup + 2 tbsp Unsalted butter, browned and cooled
  • 1 1/2 cups Brown sugar , dark or light
  • 1/4 cup Maple syrup
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 1 tsp Vanilla extract
  • 1 tsp Maple extract , optional
  • 2 1/2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1 tsp Ground cinnamon
  • 1 cup Chopped pecans, lightly toasted, plus more for topping cookies

Maple Glaze

  • 2 tbsp Unsalted butter, melted
  • 1/3 cup Maple syrup
  • 1/2 tsp Maple extract , optional, can substitute with vanilla extract
  • 3/4 cup Powdered sugar

Instructions
 

  • Place the butter in small saucepan over medium heat. Once melted, the butter will begin to foam. Keep stirring until the butter begins to turn a light amber color. The foam will subside and you will have little brown specks (milk solids) at the bottom of the pan. Then, pour the butter, along with the brown bits into a large bowl. Cool for 30 minutes.  
  • Place the pecans in a dry skillet. Toast the pecans over medium heat, stirring frequently for 5 minutes until they are fragrant and turn a deep brown color. Be careful not to burn them.
  • Allow the pecans to cool completely before chopping them into small pieces.
  • Combine the butter, sugar and maple syrup. Next, add the whole egg, egg yolk, maple extract, and vanilla extract. Mix until combined.
  • In a separate bowl, whisk together the flour, baking soda and salt. Then, fold the dry ingredients into the wet ingredients. Mix just until combined. Next, fold in the chopped pecans.
  • Using a 1 ½ oz ice cream scoop, scoop the cookies onto a cookie sheet lined with parchment paper.  Refrigerate for 1-2 hours.
  • Preheat oven to 350°. Place the cookies onto a parchment lined sheet pan, 2" apart (6 cookies per sheet). Then, bake the cookies for 11-12 minutes.
  • Remove the cookies from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Top with additional chopped pecans. Allow to cool on then pan, then transfer to a wire rack.
  • For the maple glaze, melt the butter in a small saucepan. Then, add maple syrup, maple extract and powdered sugar. Whisk until smooth. Use a spoon to glaze each cookie.
Calories: 369kcal, Carbohydrates: 50g, Protein: 3g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 138mg, Potassium: 113mg, Fiber: 1g, Sugar: 27g, Vitamin A: 495IU, Vitamin C: 0.1mg, Calcium: 46mg, Iron: 1mg
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