Last Updated on
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.
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…
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.
If you’d like to join us in giving back, please consider making a donation through our fundraising page.
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!)
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.
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.
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.
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…
What tools do I need to make Quebec Maple Pecan Drop Cookies?
Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page. for more information about the affiliate programs The Speckled Palate participates in.
- Glass bowls
- Measuring spoons
- Hand mixer or a stand mixer.
- Sheet pan
- Nonstick baking mat
- 1 tablespoon cookie scoop
- Wire cooling rack.
Love cookies? Here are some more favorites!
- Chocolate Crinkle Cookies
- Dairy Free Grinch Cookies
- Vanilla Bean Shortbread Cookies
- Chocolate Peppermint Pinwheel Cookies
- Chocolate Gingerbread Biscotti
- Perfect Peanut Butter Blossoms
- Bourbon Pecan Tassies
- No Bake Cookies and Cream Avalanche Cookies
Can’t wait to make these gorgeous maple pecan cookies?
Scroll on down to learn how easy they are to make…
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
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- 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!)
- 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.
- Pour the syrup into the mixture, and beat until incorporated.
- In another large bowl, whisk together the flour, baking soda, and salt. Once combined, gradually pour into the butter mixture and beat until combined.
- Turn down the speed to low, and mix in the oats and chopped pecans. Stir until just mixed.
- 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.
- Bake 12-15 minutes or until cookies are golden brown.
- Once the cookies have finished baking, transfer to a wire rack and cool completely.
Make the Icing
- While the cookies are baking, combine the cream cheese and butter in a large bowl.
- Using the hand or stand mixer, beat the cream cheese and butter until smooth, then pour in the maple syrup.
- Sprinkle the powdered sugar into the icing ingredients and stir until well-mixed.
- Add pecans to the mixed icing, stirring in using a rubber spatula.
- 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.
- USA Pan Extra Large Sheet Pan
- Silpat Non-Stick Baking Mat
- KitchenAid Stand Mixer
- KitchenAid 7-Speed Digital Hand Mixer
- Duralex Glass Bowl Set
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cookie with icing
Amount Per Serving:Calories: 123 Saturated Fat: 2g Cholesterol: 11mg Sodium: 42mg Carbohydrates: 16g Sugar: 10g Protein: 1g