Quebec Maple Pecan Drops

Quebec Maple Pecan Drops make a sweet treat for the holiday season! These fluffy drop cookies are packed with oats and pecans, then topped with a Maple Pecan Frosting. Makes 32 cookies.

A wooden platter holds several Quebec Maple Pecan Drop Cookies, with a glass of milk sitting in the background

The photos and recipe for these Quebec Maple Pecan Drop Cookies were originally published on December 17, 2012. The photographs, along with the text of this blog post, were updated on November 26, 2018.

Happy Monday, y’all, and welcome to this year’s Sweetest Season Cookie Exchange!

I’m revamping this old recipe with new photos and adding some more information for y’all, giving another well-loved (but horribly photographed) cookie a facelift, sharing my go-to icing recipe and publishing a new cookie for y’all this week.

It’s gonna be a good one!

And I swear, my excitement has nothing to do with the fact that in making these recipes, I may or may not be buzzing on all the sugar. Since, you know, these were all made and photographed within the last week because #newbornlife, the best laid plans and all that jazz…

Pink-and-gold The Sweetest Season 2018 banner

This year’s Sweetest Season Cookie Exchange is benefitting Cookies for Kids’ Cancer. Because—to me—part of the joy of this season is giving back and helping those who need assistance. And this charity is close to my heart.

The charity, founded in 2008, is committed to raising funds for research to develop new, improved and less toxic treatments for pediatric cancer.

Cookies for Kids’ Cancer has inspired more than 8,000 fundraising events in all 50 states and 16 countries and has granted $15 million, funding 100 research projects, including 37 that are now treatments available for children battling cancer today.

Ingredients for Quebec Maple Pecan Drop Cookies are laid out on a grey backdrop

These Quebec Maple Pecan Drop Cookies have been a family favorite since I first shared them in 2012. The chewy cookie is topped with a decadent cream cheese icing and shows wonderful hints of maple syrup throughout. 

Winston and I are both suckers for butter, maple syrup, pecans AND oats. In fact, this was his favorite recipe of that cookie week.

Is it any wonder why we make these cookies year after year? (Hint: The answer should be no!)

Maple syrup is drizzled into the wet ingredients for Quebec Maple Pecan Drop Cookies, which are held in a red bowl

Quebec? Why do these cookies have Quebec in their name?

Well, I’ve never been to Quebec or, you know, Canada, and my Canadian knowledge is not the greatest, but I’m good at researching things. (Hello, journalism degree.)

Here’s what I learned in 2012, which I’d love for you to know about these cookies… and Canada. 🤷🏻‍♀️

  • Canada produces fantastic maple syrup. (“Surprise,” said no one.) 
  • Quebec is Canada’s largest producer in maple syrup.

Boom. That’s why Quebec is in the name of these delightful drop cookies.

Toasted pecans and oats are sprinkled on top of the Quebec Maple Pecan Drop Cookie batter before being mixed in

So maple syrup in cookies is a thing? Cool. What if I don’t have it on hand? I can use some of my pancake syrup, right?

I appreciate your enthusiasm, but I’ll be honest with you: That store bought stuff that’s packaged as pancake syrup isn’t pure maple syrup, and the maple syrup in these cookies makes all the difference.

Do yourself a favor, and run out to the store to grab some. (Or pick it up on your next trip.)

Trust me: It’s worth the wait and the trip.

Quebec Maple Pecan Drop Cookies cool on a wire cooling rack

How do I make these Maple Pecan Cookies?

First, you’ll preheat the oven and line a baking sheet. While the oven preheats, toast the pecans for 5ish minutes.

Next up, it’s time to mix the batter! Using an electric mixer or a hand mixer, cream the butter, applesauce and sugar, then add in the maple syrup. Mix those ingredients up really well.

In another bowl, whisk together the flour, baking soda, and salt. Gradually pour these dry ingredients into the wet ingredients. Turn down the speed of the blender, and sprinkle in the oats and pecans. Mix ’em until just combined.

Use a cookie scoop or a tablespoon measuring spoon to drop the dough onto the prepared baking sheet, then bake.

Two iced Quebec Maple Pecan Drop Cookies sit beside a wire cooling rack holding the cookies.

While the cookies bake, combine the cream cheese and butter in a medium-sized bowl, and whip using a hand mixer or the stand mixer. Pour in the maple syrup, beating until combined.

Sprinkle the powdered sugar into the icing ingredients and stir until well-mixed. Top with pecans, and then slather on the cookies once they’ve cooled completely.

It’s pretty easy, and you’re ready to enjoy cookies in an hour or so… 

Three iced Quebec Maple Pecan Drop Cookies sit on red patterned napkins with small glasses of milk next to the wire cooling rack with more cookies

What tools do I need to make Quebec Maple Pecan Drop Cookies?

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Several iced Quebec Maple Pecan Drop Cookies are served with small mason jars of milk

Love cookies? Here are some more favorites!

Pinterest graphic for Quebec Maple Pecan Drop Cookies, featuring an iced cookie sitting next to a cooling rack holding several uniced ones

Can’t wait to make these gorgeous maple pecan cookies?

Scroll on down to learn how easy they are to make… 

A wooden platter holds several Quebec Maple Pecan Drop Cookies, with a glass of milk sitting in the background
Yield: 32 cookies

Quebec Maple Pecan Drops

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quebec Maple Pecan Drops make a sweet treat for the holiday season! These fluffy drop cookies are packed with oats and pecans, then topped with a Maple Pecan Frosting. Calling for pure maple syrup, the flavor in these cookies shines. Whether you make them for family, friends, neighbors, a cookie exchange or something else, Quebec Maple Pecan Drops are the perfect wintertime cookie served with a giant cup of milk and enjoyed by the fire.


Quebec Maple Pecan Drop Cookies

  • ½ cup unsalted butter, (1 stick), softened
  • 3 tablespoons unsweetened applesauce
  • ½ cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup old-fashioned oats, uncooked
  • ½ cup pecans, chopped

Maple Pecan Frosting

  • 2 oz. cream cheese, , softened
  • 2 tablespoons unsalted butter, , softened
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon maple extract
  • 1 ½ cups powdered sugar
  • 1/3 cup chopped pecans, , toasted


Make the Cookies

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
  2. While the oven preheats, toast the chopped pecans on another baking sheet. (This will only take 5 or so minutes. Keep an eye on them so they don't burn!)
  3. In a large bowl, cream the butter, applesauce and sugar together using a hand mixer or a stand mixer on a medium speed. Beat the ingredients together until smooth.
  4. Pour the syrup into the mixture, and beat until incorporated.
  5. In another large bowl, whisk together the flour, baking soda, and salt. Once combined, gradually pour into the butter mixture and beat until combined.
  6. Turn down the speed to low, and mix in the oats and chopped pecans. Stir until just mixed.
  7. Using a 1 tablespoon cookie scoop or a tablespoon measure, drop the dough onto the prepared baking sheet. Be sure to space them evenly apart, giving the cookies about 1" around to spread as they bake.
  8. Bake 12-15 minutes or until cookies are golden brown.
  9. Once the cookies have finished baking, transfer to a wire rack and cool completely.

Make the Icing

  1. While the cookies are baking, combine the cream cheese and butter in a large bowl. 
  2. Using the hand or stand mixer, beat the cream cheese and butter until smooth, then pour in the maple syrup.
  3. Sprinkle the powdered sugar into the icing ingredients and stir until well-mixed.
  4. Add pecans to the mixed icing, stirring in using a rubber spatula.
  5. Set aside until the cookies have cooled completely, the ice and enjoy!


Please note that if you use a different size cookie scoop than I used, your cookies will either be larger or smaller, thus making more or less cookies and changing the nutritional value.

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Nutrition Information:



Serving Size:

1 cookie with icing

Amount Per Serving: Calories: 123Saturated Fat: 2gCholesterol: 11mgSodium: 42mgCarbohydrates: 16gSugar: 10gProtein: 1g

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    1. Please do, Jess! They’re delicious and would make a great alternative. And I bet adding chocolate chips to the batter would be yummy, too.

    1. Thanks so much, Diana! I had a lot of fun setting up these cookies for the photos… and even more fun eating them! Thanks for linking to them. Your cookies looked lovely, too!

  1. is this a peanut free recipe cause im doing this for a french project for quebec foods and my school is a peanut free

  2. I am LOVING the sound of these! Can’t wait to try these this year. And we are all about REAL maple syrup around here.

    1. Madison, these are SO GOOD. Like, we make them twice every holiday season, they’re so good. (And they remain my husband’s favorite because he’s all about that real maple syrup!)

  3. We go through a lot of maple syrup in our house, so I know I would love these cookies. They look so chewy and that decadent frosting is calling my name! Also, you should probably plan a trip to Canada to taste test the maple syrup!;)

    1. I’m so glad that we’re not the only people who go through a ton of maple syrup, haha. They’re super chewy and that frosting is divine!

      AND OH MY GOODNESS, yes! I’d love to travel to Canada to test the maple syrup! That’s basically a dream trip for me!

  4. Thank you for making me part of this great group of bloggers sharing their cookie recipes! I love your cookies and living in Canada I cannot but praise the pure maple syrup!

    1. You’re so welcome, Nicoletta! I’m thrilled that you joined us in sharing cookies this year. 🙂

      It makes me smile that the Canadians who have seen these cookies are all like, “YUP. Our maple syrup is that good!” Which, yes. 🙂 And I also clearly need to visit to taste test and eat all the maple things available…

  5. I absolutely love maple syrup (I am Canadian after all 😉 ) These are sure to be a beautiful addition to the holiday cookie tray!

    1. HA! I’d be disappointed if you didn’t love it… but how could ANYONE not love it? It’s so darn good!

      These drop cookies would absolutely make a lovely addition to a holiday cookie tray. It was on ours for Santa this year, too!

  6. This nutty and sweet combo sounds amazing! Thanks for hosting Sweetest Season again, friend. It’s been a blast seeing all the new cookie recipes!

    1. You can’t go wrong with a nutty and sweet combination.

      You’re so welcome! 🙂 Thank you for participating. I love this time of year and seeing all the cookies and wondering which ones I should make first because they ALL sound delightful!

  7. Hooray for maple! It’s one of my favorite flavors 🙂 Hooray for Canada (I’m biased) and hooray for these cookies!!!! They are absolutely on our must make list! xo

  8. Hooray for maple and Canada and these cookies, indeed! I don’t think you can go wrong with ’em, and I wish I’d had some left for you to try today. They’re Winston’s absolute FAVORITE, so we have to make at least one batch every year.

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