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Best Pecan Pie Cookie Cake Slab with Maple Frosting (Easy Recipe)

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A buttery cookie base baked in a sheet pan, topped with sticky toasted pecan goodness and finished with a cloud of maple frosting. This easy, crowd-pleasing dessert fixes everything people argue about with pecan pie—no soggy bottom, no overly sweet filling, and no weird gelatinous wobble.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (340g) pecan halves
  • ½ cup (113g) unsalted butter
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 3 tablespoons maple syrup
  • 2–3 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 8-10 minutes, stirring halfway through, until fragrant and slightly darker. Let cool.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat softened butter and brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each, then mix in vanilla.
  5. Reduce speed to low and gradually add dry ingredients, mixing just until no streaks of flour remain. Do not overmix.
  6. Line a half-sheet pan (18×13 inches) with parchment paper, leaving overhang on long sides. Press dough evenly into pan using slightly wet fingers or a floured spatula.
  7. Bake cookie base for 12 minutes at 350°F (175°C) until set but still pale on top.
  8. While cookie base bakes, combine ½ cup butter, ½ cup brown sugar, heavy cream, 2 tablespoons maple syrup, and ¼ teaspoon salt in a medium saucepan. Cook over medium heat, stirring constantly, until butter melts and mixture comes to a gentle simmer. Let bubble for 2 minutes, then remove from heat and stir in 1 teaspoon vanilla and toasted pecans.
  9. Remove par-baked cookie from oven. Spoon pecan topping evenly over surface, spreading pecans in a single layer.
  10. Return pan to oven and bake for 12-15 minutes until topping is bubbling and edges of cookie are golden brown.
  11. Let slab cool completely in pan on a wire rack (1-2 hours).
  12. For frosting: Beat ½ cup softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, 3 tablespoons maple syrup, and pinch of salt, beating on low until combined. Add heavy cream one tablespoon at a time until spreadable consistency.
  13. Spread frosting evenly over cooled pecan layer using an offset spatula. Let frosting set for about 20 minutes before slicing.
  14. Lift slab out of pan using parchment overhang. Slice into 24 squares with a sharp knife, wiping blade clean between cuts.

Notes

Toast pecans for deeper flavor. Cool completely before frosting to prevent melting. Use parchment overhang for easy removal. Slice with a sharp knife, wiping clean between cuts. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of butter. For dairy-free, use plant-based butter and coconut cream. Store leftovers in an airtight container at room temperature for up to 3 days. Freeze unfrosted slab for up to 2 months.

Nutrition

Keywords: pecan pie cookie cake, pecan slab, maple frosting, sheet pan dessert, easy pecan dessert, holiday dessert, cookie cake

Find it online: https://vexifood.com/best-pecan-pie-cookie-cake-slab-with-maple-frosting-easy-recipe/