About These Pecan Pie Cookies
These Pecan Pie Cookies are a handheld version of classic pecan pie — crisp edges, tender cookie base, and a sticky, nutty filling. I’ve made them for holiday cookie swaps and casual weeknight baking, and they always disappear fast. If you like copycat takes, I built this recipe inspired by a Crumbl-style pecan pie cookies approach that balances texture and flavor.
Why Make This Recipe
- They deliver pecan pie flavor in a single bite, perfect for parties or lunchbox treats.
- Pecan nuts add heart-healthy monounsaturated fats and a satisfying crunch.
- These cookies are simple to scale for small batches or a full cookie platter.
- They freeze and reheat well, which saves time around busy holidays.
- Personal insight: I love these because the caramelized pecan filling gives each cookie that “wow” factor without the fuss of a full pie.
Also, if you enjoy dessert cookies with pie-style fillings, you’ll find similarities to apple pie cookies in the way the filling complements a sturdy cookie base.
Recipe Overview
- Prep time: 20 minutes (plus 30 minutes chilling)
- Cook time: 12–15 minutes per batch at 350°F (175°C)
- Total time: about 1 hour including cooling
- Servings: Makes about 24 standard-size cookies (1½–2 tablespoon dough each)
- Difficulty: Easy for home bakers
- Method: Cream-and-drop cookie base with a spooned pecan-caramel filling; bake on a parchment-lined sheet until edges are golden.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted the filling so it stays gooey without making the cookie soggy. Chilling the dough was the biggest discovery — it helped control spread and created a better pocket for the filling. I also learned that toasting the pecans first brings out much more depth of flavor.
How to Make Pecan Pie Cookies
Start by making a basic butter cookie dough: 1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar, 1/2 cup (100 g) brown sugar, 2 large eggs (room temperature), 1 tsp vanilla, 3 cups (360 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. For the pecan filling, toast 1 cup chopped pecans, then combine with 1/3 cup brown sugar, 2 tbsp light corn syrup (or maple syrup), 1 tbsp melted butter, and a pinch of salt. Chill dough for 30 minutes, scoop and flatten slightly, spoon about 1 teaspoon of pecan filling into each center, fold or top with a small dough piece, and bake at 350°F (175°C) for 12–15 minutes until edges are golden. Expect a soft center that sets as cookies cool; an oven thermometer and a cookie scoop make this process much more consistent.
Expert Tips for Success
- Cream butter and sugar until light and pale (about 3 minutes) to trap air for a tender cookie. Use a stand mixer or a good hand mixer.
- Toast the pecans at 325°F for 6–8 minutes before chopping — it intensifies flavor and reduces moisture in the filling.
- Chill the dough at least 30 minutes to prevent excessive spread and to help the dough hold a filling pocket. A 1-tablespoon cookie scoop yields uniform cookies that bake evenly.
- Use parchment paper or a silicone mat and rotate pans halfway through baking for even color; if your oven runs hot, reduce to 340°F and add a minute to bake time.
- If you prefer a less-runny filling, reduce corn syrup to 1 tablespoon and increase brown sugar by 1 tablespoon; this gives a thicker set without sacrificing sweetness. For more pie-inspired experiments, try combining techniques used in cherry pie cookies to vary fillings.
How to Serve Pecan Pie Cookies
- Serve warm or room temperature on a dessert platter with fresh whipped cream or vanilla ice cream for a cozy presentation.
- Arrange on a tiered cookie tray for holiday gatherings — dust lightly with powdered sugar for a festive look.
- They pair nicely with coffee or spiced tea for afternoon treats. For a mixed-dessert table, place them next to richer bars like decadent pecan pie brownies for variety.
- For gifting, stack in an airtight tin with parchment layers and a ribbon.
Storage and Reheating Guide
Store baked cookies in an airtight container at room temperature for up to 4 days; place a small piece of bread in the container to help retain softness. Freeze baked cookies flat on a sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. To reheat frozen or chilled cookies, preheat oven to 300°F (150°C) and warm on a baking sheet for 5–7 minutes — this refreshes the gooey filling without drying the cookie. For unbaked dough, shape and flash-freeze on a baking sheet, then bag for up to 3 months; bake from frozen adding 2–3 minutes to the bake time.
Recipe Variations
- Gluten-free: Substitute 1:1 cup-for-cup gluten-free flour blend and chill dough longer; add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free: Use 1 cup (230 g) solid coconut oil or vegan butter substitute and replace butter in the filling with coconut oil; use maple syrup instead of corn syrup for a cleaner label.
- Chocolate-pecan: Add 1/2 cup mini chocolate chips to the dough or drizzle melted dark chocolate over cooled cookies for contrast.
- Mini cookie version: Use a 1-tsp scoop and reduce bake time to 8–10 minutes for bite-sized treats.
Nutritional Highlights
- Pecans supply heart-healthy monounsaturated fats, fiber, and vitamin E, adding nutritional value compared to plain cookies.
- These cookies are moderately high in sugar and calories, so a reasonable portion is one cookie (about 150–220 calories depending on size).
- Allergen note: Contains tree nuts (pecans), wheat (gluten), eggs, and dairy; adapt as suggested above for common allergies.
Troubleshooting Common Issues
- Soggy centers: Ensure you don’t overfill each cookie — 1 teaspoon of filling is usually enough — and bake until edges are set. If centers are underbaked, add 2–3 more minutes.
- Excessive spreading: Chill dough longer and reduce oven temperature by 10–15°F if your oven runs hot; also check that your baking soda is fresh.
- Crumbly dough: If the dough won’t hold together, add 1 tablespoon milk or a beaten egg white and mix gently until cohesive.
Frequently Asked Questions
Q: Can I make the pecan filling ahead of time?
A: Yes — the filling keeps in the refrigerator for up to 5 days in an airtight container. Warm it slightly before using if it firms up; a 10–15 second zap in the microwave loosens it but stir well.
Q: Can I use store-bought pie filling instead of making the pecan filling?
A: You can, but most commercial pie fillings are too wet for cookie pockets. If using store-bought, drain excess syrup and stir in 1–2 tablespoons toasted chopped pecans to thicken before spooning.
Q: How do I prevent the bottoms from burning?
A: Use an oven thermometer to verify actual temperature and bake on the middle rack. Line your sheet with parchment and consider placing a second baking sheet underneath for insulation if your oven’s bottom heat is strong.
Q: Can I freeze assembled but unbaked cookies?
A: Yes — assemble cookies on a baking sheet and flash-freeze for 1 hour, then transfer to freezer bags. Bake from frozen and add 2–3 minutes to the standard bake time; check doneness visually and by touch.
Pecan Pie Cookies
- Total Time: 65 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Handheld version of classic pecan pie with crisp edges, tender cookie base, and a sticky, nutty filling.
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans (toasted)
- 1/3 cup brown sugar (for filling)
- 2 tbsp light corn syrup (or maple syrup)
- 1 tbsp melted butter (for filling)
- Pinch of salt (for filling)
Instructions
- Preheat oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until light and pale.
- Add in eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt; gradually add to the wet mixture.
- In a saucepan, combine toasted pecans, brown sugar, corn syrup, melted butter, and a pinch of salt to make the filling.
- Chill the cookie dough for at least 30 minutes.
- Scoop and flatten dough slightly, spoon about 1 teaspoon of pecan filling into the center, and fold or top with a small piece of dough.
- Place on parchment-lined baking sheets and bake for 12–15 minutes until edges are golden.
- Let cool before serving.
Notes
Chilling the dough helps maintain shape and control spread. Toasting pecans enhances flavor.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 13g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg