Quebec Maple Pecan Drop Cookies
Quebec Maple Pecan Cookies make a sweet treat for the holiday season! These light and fluffy maple cookies are packed with oats and pecans, then topped with a Maple Pecan Frosting. Makes 32 cookies.
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 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.
Why I love this recipe:
These Pecan Maple Cookies, originally called Quebec Maple Pecan Drops, 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 flavor 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.
These cookies call for real maple syrup, not maple extract!
Is it any wonder why we make these cookies year after year? (Hint: The answer should be no!)
More cookie recipes we love to share: All-Butter Tea Cake Cookies | Dark Chocolate Peanut Butter Blossom Cookies | Browned Butter Chocolate Chip Cookies with Bourbon and Walnuts | Christmas Funfetti Cookies | Peppermint Chocolate Chip Cookies
Love cookies? Check out my Cookie Recipe Index for more ideas.
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.
What you need to make this recipe:
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- Glass bowls
- Measuring spoons
- Hand mixer or a stand mixer
- Sheet pan
- Nonstick baking mat
- 1 tablespoon cookie scoop
- Wire cooling rack
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Unsalted butter—this is the fat that’s going to serve as the base for our cookies. If you are dairy free, you can swap it with vegan butter or vegetable shortening. The shortening will make the cookies a little crispier, but that’s OK. 🙂 You’ll also need some for the frosting.
- Unsweetened applesauce—I like to add a little applesauce to some cookie dough so that it stays soft.
- Granulated sugar—also known as white sugar, this provides sweetness to our cookie dough.
- Pure maple syrup—you want the real deal kind of maple syrup, not the imitation kind. It will not only affect the flavor, but also the texture. We need it for the cookies, as well as the frosting.
- All-purpose flour—this is sometimes referred to as AP flour. I have not tested this recipe using other flours.
- Baking soda—this is our leavener and will help the cookies rise. Make sure yours is fresh.
- Salt—I like to use a medium grain sea or kosher salt for this recipe.
- Old-fashioned oats—also known as rolled oats, these add some texture to the cookie dough.
- Chopped pecans—we need them for the cookie dough, as well as the frosting. You’ll toast the ones for the frosting.
- Cream cheese—full-fat cream cheese is my go-to for icing and frosting. (I talk more about it here in my Cream Cheese Icing post.) Set it out early so that it can soften and come to room temperature.
- Powdered sugar—this sweetens the frosting. It’s sometimes referred to as confectioners sugar.
How to make Maple Pecan Cookies
First, preheat the oven and line a baking sheet with parchment paper. While the oven preheats, toast the pecans for 5ish minutes. Keep an eye on them or they will burn.
Cream the butter, applesauce and sugar together with an electric mixer or a hand mixer in a large bowl. You can also do this with a stand mixer.
Pour in the maple syrup, and mix really well.
In another bowl, whisk together the dry ingredients. This is flour, baking soda, and salt.
Gradually pour these dry ingredients into the wet ingredients, mixing slowly until incorporated.
Sprinkle in the oats and pecans and mix until just combined.
Use a cookie scoop to drop the dough onto the prepared baking sheet, then bake until golden brown and delicious.
Cool completely on a wire rack.
While the cookies cool, make the maple icing.
Combine the cream cheese and butter in a medium-sized bowl. Whip with a hand mixer until combined.
Pour in the maple syrup, beating until combined.
Sprinkle the powdered sugar into the icing and stir until well-mixed.
Slather the cooled cookies with the frosting, then sprinkle on the toasted pecans.
Frequently Asked Questions
I’ve never been to Quebec or Canada, but I discovered that Quebec is Canada’s largest producer in maple syrup.
That’s why Quebec is in the name of these delightful drop cookies.
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.) It’s worth it.
Quick tips and tricks to the best Maple Cookies with Pecans
- Make a double batch. These cookies never last long in our house, so making more
- Share them! This Maple Cookie recipe is lovely for sharing. You can bring them to a Cookie Swap Party or throw some in a cookie gift box to share with friends, family, neighbors, teachers, etc.
- How to store: Store these cookies at room temperature in an airtight storage container for 3-4 days.
Love cookies? Here are some more favorites!
- Vanilla Bean Shortbread Cookies
- Dairy Free Grinch Cookies
- Chocolate Gingerbread Biscotti
- Chocolate Peppermint Pinwheel Cookies
- 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 Drops
Quebec Maple Pecan Cookies make a sweet treat for the holiday season! These fluffy maple cookies are packed with oats and pecans, then topped with a Maple Pecan Frosting.
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 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.
How to store: Store these cookies at room temperature in an airtight storage container for 3-4 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 36mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.
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.
I can verify that they have a second boy seal of approval – they were Drew’s favorites too!
Too funny that both the boys loved these ones the most!
Oh those look really tasty! I have to give these a try. Looks like the perfect alternative to chocolate chip cookies.
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.
Beautiful presentation! Just linked up your recipe on my latest cookie post! 🙂
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!
is this a peanut free recipe cause im doing this for a french project for quebec foods and my school is a peanut free
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.
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!)
These sound so good! I love anything ‘maple-pecan’!
Thanks, Annie! It’s hard NOT to love something maple pecan, right?!?
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!;)
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!
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!
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…
I absolutely love maple syrup (I am Canadian after all 😉 ) These are sure to be a beautiful addition to the holiday cookie tray!
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!
These look amazing!! Save me a bite! Happy Holidays!!
Thanks, friend! Come on over! We’ve got a few leftover from our Christmas Eve baking adventures. 🙂
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!
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!
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
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.
Bringing them to an office cookie exchange tomorrow!
This is amazing, Jim! How’d it go? And can I invite myself to the next office cookie exchange?