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Cozy Pecan Pie Cookie Cake Slab with Maple Frosting

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A buttery, chewy cookie cake with toasted pecans and creamy maple frosting. It’s pecan pie’s laid-back cousin—easier to make, but just as delicious and comforting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1 1/2 cups powdered sugar, sifted if clumpy
  • 2 to 3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a half-sheet pan (13×18 inches) with parchment paper, letting it overhang on the long sides.
  2. Spread the chopped pecans on a separate baking sheet and toast them in the preheating oven for 5 to 7 minutes until fragrant and slightly darker. Let cool.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes with an electric mixer on medium speed.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
  6. Gently fold the toasted pecans into the dough with a spatula until evenly distributed.
  7. Transfer the dough to the prepared pan and press it evenly into the pan, reaching all corners. Wet your fingers slightly if the dough sticks.
  8. Bake for 18 to 22 minutes, until the edges are golden brown and the center looks set and slightly puffed. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let the cookie cake cool in the pan on a wire rack for 30 minutes, then use the parchment paper handles to lift it out and cool completely.
  10. While the cookie cake cools, make the frosting: Beat the softened butter until smooth. Add the maple syrup and beat until combined. Gradually add the powdered sugar, beating on low speed. Add milk or cream one tablespoon at a time until spreadable. Add a pinch of salt.
  11. Spread the frosting evenly over the cooled cookie cake. Slice into squares and serve.

Notes

Don’t overbake—pull it out when edges are golden and center is just set. Toast pecans for best flavor. Let cookie cake cool completely before frosting to prevent melting. For clean slices, run knife under hot water and dry before each cut. Store in an airtight container at room temperature for up to 3 days. Freezes well unfrosted for up to 3 months.

Nutrition

Keywords: pecan pie, cookie cake, maple frosting, fall dessert, easy dessert, comfort food, slab dessert

Find it online: https://sofiaspice.com/cozy-pecan-pie-cookie-cake-slab-with-maple-frosting/