Maple Pecan Coffee Cake Cookies are like a coffee cake in cookie form with a nutty, maple-flavored streusel and sweet maple glaze. They give you a delicious reason to enjoy a cookie for breakfast! For those who love more traditional coffee cake flavors, don’t miss out on my Coffee Cake Cookies, too!

Maple Pecan Coffee Cake Cookies on a rack on a white counter with glaze and other cookies around from overhead.
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Ingredients & Substitutions

Butter: For the rich, buttery flavor in the cookies, use 2 sticks of unsalted butter. You may want to lessen the amount of salt added if using salted butter. You will also need another 1/2 stick for the streusel topping.

Flour: I used all-purpose flour with some cake flour mixed in there. Cake flour, which is lower in protein when compared to all-purpose, gives the cookies more of a cake-like texture. After all, they are coffee-cake cookies! If you don’t have any on hand, making your own cake flour is easy.

Streusel Topping: I added both chopped pecans and maple syrup to the crumbly streusel topping for more sweetness and a nutty crunch.

Glaze: The maple glaze adds a rich and distinct maple flavor to the cookies. It is the same delicious glaze I used on my Maple Bacon Scones, which you will also want to try!

Close up of Maple Pecan Coffee Cake Cookies on a wire rack.

Can I Make Maple Pecan Coffee Cake Cookies Without The Glaze?

Absolutely! Although the glaze adds a little extra sweetness to the cookies, you can certainly leave it off if preferred. Even without the glaze, you will have a wonderful and flavorful maple pecan coffee cake cookie!

Close up of Maple Pecan Coffee Cake Cookies on a white counter.

How To Store Maple Pecan Coffee Cake Cookies

Store Coffee Cake Cookies in an airtight container at room temperature. They will last up to 3-5 days. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!

Stack of Maple Pecan Coffee Cake Cookies with top cookie halved showing inside.

Can I Freeze Coffee Cake Cookies?

Yes, you can freeze maple pecan coffee cake cookies, but do so without the glaze. To freeze the cookies, first, let them cool completely. Then, store them in a freezer-safe container. For extra protection against freezer burn, wrap each cookie individually in plastic wrap or aluminum foil. They will last up to 2-3 months. When ready to enjoy, let the cookies thaw at room temperature or in the refrigerator. Once thawed, add the glaze before serving, if using.

Pan of Maple Pecan Coffee Cake Cookies on a white counter from overhead.

Maple Pecan Coffee Cake Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Maple Pecan Coffee Cake Cookies are like a coffee cake in cookie form with a nutty, maple-flavored streusel and sweet maple glaze. They give you a delicious reason to enjoy a cookie for breakfast!



  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ cup (64 g) cake flour
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt



  • 1 cup (125 g) confectioners' sugar
  • 3 tablespoons maple syrup
  • 1-2 tablespoons heavy cream or milk, or more until it reaches your desired consistency


  • Preheat oven to 350°F. Line baking sheets with parchment paper.


  • In a bowl of a stand mixer fitted with the paddle attachment on medium speed, cream butter and brown sugar together.
  • Add egg and vanilla. Mix on low until all ingredients are incorporated.
  • In a separate bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt.
  • Gradually add the flour mixture to the wet ingredients, mixing until combined.


  • In a small bowl, mix together the flour, sugar, butter, pecans, syrup, and salt until crumbly. Set aside.


  • Using a 2-tablespoon cookie scoop, drop the dough onto a lined baking sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
  • Using your hand, gently press each dough ball to flatten slightly. Top each cookie with about 1 tablespoon of the streusel.
  • Bake for 12-14 minutes, or until the cookies are just starting to brown.
  • Remove the cookies from the oven and let cool as you prepare the glaze.


  • To make the glaze, whisk together the confectioners' sugar, maple syrup, and heavy cream until smooth and glossy.
  • Drizzle glaze over cooled cookies.

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What the Test Kitchen had to say about this recipe:


I loved the addition of the maple glaze in these cookies! It really adds a little punch of flavor to an already amazing cookie!


These cakey cookies are delicious, especially with the maple syrup added to both the streusel and the glaze. Who said you can't have a cookie for breakfast?!?


The maple glaze really makes these cookies, and the crumble topping mirrors the coffee cake textures, but in cookie form. Must try if you love coffee cake or maple!


A soft and light cookie with a crunch from the streusel topping! I enjoy the subtleness of the cinnamon. It pairs well with the sweet maple flavor!


These cookies are so tasty! The crumble topping has just a hint of maple, and paired with the glaze, it is just delicious!


Really delicious. I love the combo of the maple and pecan on the streusel of the cookie. Perfect with a cup of coffee.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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