It’s the first full Friday of fall, and I’ve held off on going bonkers on pumpkin everything on this blog because I know some of you weren’t ready for it. Well, all bets are off people. We be eatin’ ALL da pumpkin! You get pumpkin spice….you get pumpkin spice….YOU ALL GET PUMPKIN SPICE!!!
*sits down to rest*
But I’m going to make it worth your while. To kick off “official” fall baking season, I have these cookies that are truly a taste of all things fall in every bite.
Maple Pecan Pumpkin Spice Cookies might be a mouthful to say, but you’re going to want nothing but mouthfuls of them once you taste one. A subtle maple cookie with the crunch of pecan (or your preferred nut or no nuts if that’s not your thing) coupled with pumpkin spice chips are all of the best tastes of fall in one cookie. It’s like a one-stop shop if you will. If some of you are still dealing with residual heat from a mean summer, I wouldn’t be mad at ya if you decided to put a scoop of cinnamon ice cream between two of them. The video shows you how to bring it all together and what the recipe should look like in different stages.
If you like this recipe, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live or subscribe to the blog. Either way, I’d love to have you cook with me!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 tsp allspice or pie spice
- 1 1/2 sticks (12 tablespoons) salted butter, softened
- 1 cup dark brown sugar, packed
- 1/4 cup corn syrup
- 2 large eggs
- 1 teaspoon maple extract
- 12-ounce bag pumpkin spice chips
- 1/2 cup pecans, chopped (optional but really good)
Instructions
- Sift together flour, salt, allspice and baking soda in large bowl and set aside.
- In another bowl, cream butter, brown sugar and corn syrup for 3-4 minutes until fluffy.
- Add eggs one at a time and combine then add maple extract and stir.
- Add half the flour mixture and stir slowly to incorporate then repeat with the rest.
- Add pumpkin chips and pecans.
- Refrigerate dough while oven preheats to 375 degrees.
- Scoop onto a lined cookie sheet and bake for 10-12 minutes.
- Cool on wire rack then enjoy.
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!
24 Comments
Happy Fall! I have not tried pumpkin spice chips, but since I LOVE pumpkin spice I will look forward to trying your recipe. Thank you for sharing on Fiesta Friday!
This was my first try with the chips and I have to say they were really good. A nice balance and not too over the top pumpkin spice!
So I am back to eating carbs again-ish and I am making these damn cookies.
I swore in your comments section.
Don’t red list me or blacklist me or whatever list me.
Hey, it’s carb season so you should celebrate with this damn cookie! Uh oh, I swore too. You’re a bad influence. Thanks for that! 😀
Oh my, these look amazing and I am not a baker at all but just might have to try it. You make it look so easy in the video that I think I could. Thanks!
I’m sure you could! Super easy and totally addictive!
When I read the title of this post, I almost swooned! This is a perfect fall dessert!
They are definitely swoon-worthy cookies! 😀
I’m so behind on my pumpkin recipes this fall! These would be a great into treat to make!
These would definitely help you meet your quota! 😉
These cookies are pure fall!! Thanks for joining the What’s for Dinner party! Hope we see you every week. Have a wonderful day.
Thanks, Helen!
Those look delicious! A perfect autumn dessert 🙂
You know it!
Wow these sound perfect for fall with all the flavors!! Pinned.
They definitely check every fall flavor box! 😀
These sound delicious, I’ll have to give them a try!
I think you’ll love them!
I love the maple flavor for these delicious cookies! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
Miz Helen
They are a favorite for sure. I can eat all things maple especially this time of year!
I’ve never worked with Maple extract but it sounds like something I need to know about… starting with these cookies! Yum! Thanks for sharing your recipes with us at the Homestead Blog Hop, please come back again soon!
Once you use it, you’ll be hooked! It gives a great maple punch that maple syrup just doesn’t quite come close to. Thanks so much for hosting!
I tried these today and they taste very good, though I only used half the amount of pumpkin chips (which to me had very little spice flavor) since in my opinion added to much sugar-and replaced the other half with dried cranberries. They came out with a cakey texture though. Was there something I did wrong?
Decreasing sugar can do that sometimes. Also, whipping too much air into the dough initially or if cake flour was used over all-purpose can give a cakey texture. If you make them again, try keeping the sugar the same and see if that gives you better results.