There’s something so nostalgic about gingerbread during the holidays. It’s the unmistakable scent of cinnamon and cloves, the warmth that hits your kitchen when they bake, and the memories of decorating little gingerbread men as snowflakes drift past the windows. But if you’re ready to give your gingerbread a gourmet twist, let me introduce you to your new holiday baking obsession: Gingerbread Maple Pecan Thumbprint Cookies.
This recipe started out as a whim. I was craving thumbprint cookies but wanted something seasonal. I had a jar of pure maple syrup and a bag of pecans from a recent trip to Vermont, and suddenly it clicked: a rich, spiced gingerbread base with a creamy maple filling and crunchy pecan topping. I baked a test batch and never looked back. These cookies have become a must-bake every single December.
What Is Gingerbread Maple Pecan Thumbprint Cookies
Gingerbread Maple Pecan Thumbprint Cookies are soft and chewy gingerbread cookies rolled in sugar and pressed in the center to create a “thumbprint.” After baking, the center is filled with a luscious maple cream cheese filling and topped with finely chopped toasted pecans. The result is a holiday cookie that’s part rustic, part refined, and 100% irresistible.
Why You’ll Fall in Love with This Recipe
- Perfectly spiced: Each cookie is packed with classic gingerbread flavors ginger, cinnamon, nutmeg, and cloves.
- Soft and chewy: The molasses keeps the texture tender while the sugar coating adds a delicate crunch.
- Sweet and tangy filling: The maple cream cheese center is rich without being too sweet.
- Beautiful presentation: These look like they came from a fancy bakery.
- Make-ahead friendly: You can chill the dough or freeze the cookies, baked or unbaked.
How Does It Taste?
The cookie base delivers a deep, molasses-forward gingerbread flavor with just enough spice to warm your palate. The sugar coating adds a delicate crunch that gives way to the soft chewiness inside. Then you hit the center: creamy, slightly tangy maple cream cheese filling that tastes like frosting and cheesecake had a holiday baby. The chopped pecans on top? A buttery crunch that ties the whole thing together.
Health & Ingredient Benefits
These are still treats, but let’s highlight a few feel-good ingredients:
- Molasses is rich in iron and antioxidants.
- Pecans contain heart-healthy fats and magnesium.
- Maple syrup is a natural sweetener with trace minerals.
- Cream cheese adds calcium and protein.
And if you’re conscious about ingredients, you can easily make these with organic butter, unbleached flour, and high-quality spices.
Ingredients You’ll Need
For the gingerbread cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/3 cup unsulphured molasses
- 1 tsp vanilla extract
For the maple cream cheese filling:
- 6 oz cream cheese, softened
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
For topping:
- 1/2 cup chopped toasted pecans
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Small cookie scoop (optional but helpful)
- Cooling rack
Optional Substitutions & Additions
- Nut-free: Skip the pecans or use sunflower seeds.
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Dairy-free: Substitute vegan butter and a dairy-free cream cheese.
- Extra spice: Add cardamom or allspice for complexity.
- Make it boozy: Add a splash of bourbon to the maple filling.
How to Make
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and spices.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, molasses, and vanilla; mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Chill dough for 30 minutes if it feels too soft to roll.
- Scoop dough into 1-inch balls. Roll each ball in granulated sugar.
- Place on baking sheets about 2 inches apart. Use your thumb or a rounded teaspoon to press an indent in each center.
- Bake for 10–12 minutes or until edges are set and tops look crackled.
- If centers puffed during baking, gently press down again with a spoon.
- Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the filling: beat cream cheese, maple syrup, vanilla, and powdered sugar until smooth.
- Once cookies are cool, spoon or pipe filling into the center of each.
- Top with a pinch of chopped pecans.
What to Serve With
- Hot spiced cider
- Maple latte or cinnamon tea
- Vanilla ice cream for a warm-and-cold dessert
- A holiday cookie tray with sugar cookies and peppermint bark
Tips for Success
- Chill the dough for thicker cookies.
- Use a small spoon to refine the thumbprint after baking if needed.
- Let cookies cool completely before adding filling.
- Pipe filling for a neater look (a zip-top bag with a snipped corner works well).
- Toast pecans before chopping to enhance their nutty flavor.
Common Mistakes to Avoid
- Skipping the sugar roll: You’ll miss the delightful crunch.
- Not draining molasses: Measure it with a greased spoon or cup.
- Overbaking: Cookies will firm up as they cool.
- Adding filling too soon: Wait until cookies are cool or the filling will melt.
How to Store & Reheat
- Store in an airtight container in the fridge for up to 5 days.
- Freeze unfilled cookies for up to 2 months. Fill after thawing.
- To serve warm, microwave for 5-10 seconds.
Frequently Asked Questions
Can I make the dough ahead?
Yes! Chill it overnight and bake the next day.
Can I freeze the filled cookies?
It’s best to freeze unfilled cookies and fill after thawing for best texture.
Can I make them smaller?
Yes, just reduce baking time to about 8 minutes.
Can I use store-bought maple syrup?
Pure maple syrup gives the best flavor, but you can use what you have.
Nutritional Info (approximate per cookie)
- Calories: 165
- Fat: 9g
- Carbs: 20g
- Sugar: 12g
- Protein: 2g
- Fiber: 1g
- Sodium: 90mg
Conclusion
Gingerbread Maple Pecan Thumbprint Cookies are everything the holidays should taste like: warm, cozy, spiced, and indulgent. They look impressive, but they’re simple enough to whip up on a snowy afternoon with a cup of coffee and a cozy playlist. Whether you’re hosting a cookie exchange or just baking for the joy of it, these cookies will make you the star of the season.
Soft gingerbread cookies rolled in sugar, filled with creamy maple cream cheese, and topped with toasted pecans—these thumbprint cookies are festive, flavorful, and perfect for holiday baking.
