Pecan Pie Cookies

Pecan Pie Cookies are the ultimate hybrid dessert: the chewy, buttery goodness of a thumbprint cookie combined with the rich, nutty filling of a classic pecan pie. These cookies are a perfect bite-sized version of the holiday favorite, making them ideal for gatherings, cookie swaps, or when you just need a cozy sweet treat. With a soft, sugar-kissed cookie base and a gooey pecan pie filling, they strike the perfect balance of textures and flavors.

Made with real butter, warm spices, brown sugar, and toasted pecans, these cookies are a celebration of comforting fall flavors. The hint of cinnamon, nutmeg, and cloves in the filling elevates the traditional pecan profile into something irresistibly festive. Whether you’re a fan of classic Southern desserts or just love a unique cookie with layers of flavor, these Pecan Pie Cookies are sure to become a new favorite.

Why You’ll Love This Recipe

1. Two Desserts in One: All the flavor of pecan pie in a chewy, easy-to-eat cookie.
2. Rich and Buttery: Made with European-style butter for enhanced flavor.
3. Perfect for Holidays: A show-stopping treat for Thanksgiving, Christmas, and beyond.
4. Warm Spices: Cinnamon, cloves, and nutmeg add holiday flair to each bite.
5. Freezer-Friendly: Make them ahead and freeze for easy dessert planning.

Ingredients

For the Cookies:

• All-purpose flour
• Baking powder
• Cornstarch
• Salt
• Unsalted European-style butter (room temperature)
• Granulated sugar
• Light brown sugar
• Egg + egg yolk (room temperature)
• Vanilla extract

For the Pecan Pie Filling:

• Dark (or light) corn syrup
• Light brown sugar
• Unsalted butter
• Ground cinnamon
• Salt
• Ground cloves
• Ground nutmeg
• Chopped pecans

Add Later:

• Vanilla extract
• Heavy cream

Variations

• Maple Pecan Filling: Replace corn syrup with maple syrup for a deeper flavor.
• Bourbon Twist: Add 1 tablespoon of bourbon to the filling for a rich, adult-friendly version.
• Chocolate Drizzle: Add a dark chocolate drizzle over cooled cookies.
• Mini Pies: Press cookie dough into mini muffin tins for a more pie-like shape.
• Nut-Free Option: Substitute pecans with coconut or oats for an allergy-friendly alternative.

How to Make the Recipe

Step 1

Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.

Step 2

In a bowl, whisk together flour, baking powder, cornstarch, and salt. Set aside.

Step 3

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Step 4

Beat in the egg, egg yolk, and vanilla extract until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients and mix until fully combined.

Step 6

Scoop dough into balls (about 1.5 tablespoons each), place on prepared sheets, and press an indentation into the center of each using your thumb or a spoon.

Step 7

Chill the dough on trays in the refrigerator for 20–30 minutes to prevent spreading.

Step 8

Meanwhile, make the pecan pie filling: Combine corn syrup, brown sugar, butter, cinnamon, salt, cloves, and nutmeg in a saucepan. Heat gently until melted and bubbling.

Step 9

Stir in pecans, then remove from heat. Let cool slightly before adding vanilla and heavy cream. Stir well.

Step 10

Spoon filling into the center of each chilled cookie indentation.

Step 11

Bake for 10–12 minutes or until edges are lightly golden. Cool on trays before transferring.

Tips for Making the Recipe

• Use room temperature ingredients for a smoother cookie dough.
• Chill the shaped cookie dough before baking to prevent excess spreading.
• Toast the pecans lightly for enhanced nutty flavor.
• Let the filling cool slightly before adding cream to avoid curdling.
• Don’t overfill the cookies—just enough to pool in the indentation.

How to Serve

• Serve at room temperature with coffee or tea.
• Add to cookie platters or holiday dessert boards.
• Warm slightly and top with a scoop of vanilla ice cream.
• Crumble over yogurt or oatmeal for a decadent breakfast.
• Serve alongside pies and tarts at holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 4 days.

Freezing

Freeze baked cookies in a single layer, then transfer to a sealed container for up to 2 months.

Reheating

Let thaw at room temperature or warm in a 300°F oven for 5–7 minutes.

FAQs

1. Can I make the dough in advance?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to a month.

2. Can I use light corn syrup instead of dark?

Absolutely, though the flavor will be slightly lighter and less rich.

3. How do I keep the cookies from spreading too much?

Chill the dough before baking and ensure your butter isn’t too soft.

4. What kind of pecans work best?

Roughly chopped, raw pecans. Toasting them first adds extra depth.

5. Can I make this gluten-free?

Yes—use a 1:1 gluten-free baking flour substitute.

6. How deep should the indentations be?

Deep enough to hold filling, but not all the way through—about halfway.

7. Can I use store-bought pecan pie filling?

Yes, but homemade gives better control over sweetness and spice.

8. What if I don’t have heavy cream?

Use whole milk, but the filling may be slightly thinner.

9. Do they harden as they cool?

The filling sets slightly but remains chewy and soft.

10. Can I double the recipe?

Yes, this recipe scales well for larger batches.

Conclusion

Pecan Pie Cookies deliver all the warmth, spice, and decadence of traditional pecan pie in a delicious, handheld treat. With a soft, buttery cookie base and a gooey pecan filling that’s rich in holiday spices, these cookies are sure to steal the show at any dessert table. Whether you’re baking for guests or just to treat yourself, these cookies are a perfect blend of elegance and indulgence. Bake a batch, and enjoy the best of both cookie and pie worlds in every bite.

Print