The first time I baked these Gourmet Maple Pecan Pie Cookies, my entire kitchen filled with the warm, buttery smell of toasted pecans and maple syrup, and it instantly reminded me of the cozy feeling I get when pulling a fresh pecan pie from the oven during the holidays. But these cookies offer something even better—they’re soft, chewy, and rich with that caramel-like pecan pie filling while still being easy enough for a weekday bake. When I bit into the first warm cookie, the gooey maple-pecan center practically melted into the soft cookie base, and I knew I had stumbled onto something dangerously irresistible.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the classic flavors of pecan pie—maple, buttery pecans, brown sugar richness—but wrapped in a soft, thick, gourmet cookie that stays chewy for days and looks beautiful enough for a bakery display case.
Ingredients
Cookie Dough
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Pecan Pie Filling
- 1 cup chopped pecans
- ½ cup whole pecan halves (for tops)
- ½ cup brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (as needed)
I love this ingredient list because everything serves a purpose. The brown sugar keeps the cookies soft and adds that signature caramel depth. Maple syrup not only sweetens the dough but infuses it with a warm, cozy flavor. Cinnamon enhances the nuttiness, while the pecan filling mimics the gooey center of a classic pie. For substitutions, you can swap maple syrup with honey if you’re in a pinch, though maple gives the most authentic flavor. Dark brown sugar can be used for an even richer, deeper taste.
Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Small saucepan
- Cookie scoop
- Cooling rack
I find that using a stand mixer saves time when creaming the butter and sugars, but a hand mixer works just as well. Parchment paper prevents the glaze and filling from sticking to the pan, making the cleanup so much easier. A cookie scoop helps ensure that every cookie is the same size, which means they bake evenly. The saucepan is just for gently warming the pecan pie filling, which enhances its gooey texture and helps the flavors meld.
Step-by-Step Instructions
The first thing I do is cream together the butter, brown sugar, and granulated sugar. I beat them until the mixture looks pale and fluffy—this step is what gives the cookies that beautiful soft texture. Then I add the eggs, vanilla, and maple syrup. As soon as the maple syrup hits the bowl, the aroma is incredible. It’s sweet, nutty, and warm, and it instantly transforms the dough into something special.(See the next page below to continue…)