Description
Soft, chewy autumn cookies packed with smoky, sweet toasted pecans and topped with a tangy, rich maple frosting. This forgiving recipe requires no dough chilling and comes together in under an hour.
Ingredients
Scale
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons real maple syrup
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (115g) pecans, toasted and chopped
- 2 cups (240g) powdered sugar, sifted
- 1/4 cup (57g) unsalted butter, softened
- 2 tablespoons real maple syrup
- 1–2 tablespoons milk or cream
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly darker. Remove from heat and let cool completely.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes until pale and fluffy.
- Beat in the egg, vanilla extract, and 2 tablespoons of maple syrup until just combined. Scrape down the sides of the bowl.
- Add the flour, baking soda, and 1/2 teaspoon salt. Mix on low speed or by hand just until the flour disappears. Do not overmix.
- Fold in the toasted pecans by hand until evenly distributed.
- Scoop dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until edges are lightly golden but centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, make the frosting by whisking together powdered sugar, softened butter, 2 tablespoons maple syrup, milk/cream, and a pinch of salt until smooth.
- Drizzle or pipe frosting onto completely cooled cookies. Sprinkle with extra pecans if desired.
Notes
Ensure butter is softened but not melted to prevent excessive spreading. Use real maple syrup, not pancake syrup, for best flavor. Cookies can be frozen as dough balls or baked cookies. If frosting cracks, ensure cookies are completely cool and frosting has enough liquid.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosti
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: autumn cookies, maple pecan cookies, fall baking, easy cookie recipe, maple frosting, toasted pecans, soft chewy cookies