A soft and chewy cookie with the cozy flavors of traditional pecan pie.
If you’re a fan of pecan pie but don’t feel like fussing with crust, these Pecan Pie Cookies are your new go-to. They’re everything you love about the classic Thanksgiving dessert—rich brown sugar, buttery pecans, warm fall spices—but wrapped in a hand-held cookie form that’s easier to serve, easier to store, and just as satisfying.
Each cookie has a soft sugar cookie base that cradles a gooey, spiced pecan filling. Perfect for fall gatherings, holiday cookie exchanges, or just an afternoon treat with coffee, these cookies are as festive as they are flavorful.
Why You’ll Love These Cookies
- All the flavor of pecan pie without the mess of slicing and plating
- Soft and chewy base that contrasts beautifully with the nutty topping
- Perfect make-ahead dessert for holidays or parties
- Easy to freeze and reheat
- They travel well, making them perfect for gift boxes or potlucks
What You’ll Need
These cookies are made from two components: a tender sugar cookie base and a gooey, spiced pecan topping. Here’s a quick look at what you’ll need:
Cookie Base Ingredients
- All-purpose flour
- Cornstarch
- Baking soda & baking powder
- Salt
- Unsalted butter
- Brown sugar & granulated sugar
- Vanilla extract
- Egg + egg yolk (for richness and chewiness)
Pecan Topping Ingredients
- Unsalted butter
- Brown sugar
- Pure maple syrup
- Heavy cream
- Chopped pecans
- Cinnamon, cloves, nutmeg (for warm spice)
- Sea salt (to finish)
Step-by-Step Instructions
1. Make the Cookie Dough
In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. In a separate bowl or stand mixer, cream butter and sugars until light and fluffy—this takes about 2–3 minutes. Beat in the egg, egg yolk, and vanilla.
Gradually add the dry ingredients to the wet, mixing just until combined. The dough will be soft but sturdy enough to scoop.
2. Form and Chill
Scoop dough into balls about 2 tablespoons in size. Use the back of a tablespoon or the bottom of a spice jar to gently press an indent into each ball. This will hold the pecan filling. Place the cookies on a lined baking sheet and chill for at least 30 minutes. Chilling keeps them thick and chewy.
3. Make the Pecan Filling
While the dough chills, prepare the filling. In a saucepan over medium heat, melt butter with brown sugar and maple syrup. Stir in chopped pecans and cook for 2–3 minutes until bubbling. Add cream, spices, and salt. Let it simmer another minute, then remove from heat and cool slightly—it will thicken as it cools.
4. Fill and Bake
Preheat your oven to 350°F (175°C). Remove the chilled cookie dough from the fridge. Spoon about 1 to 2 teaspoons of the pecan mixture into the center of each cookie. Don’t overfill.
Bake cookies for 10 to 12 minutes, or until edges are lightly golden and centers look just set. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
5. Decorate and Serve
For extra polish, you can press the edges with a round cookie cutter while the cookies are still warm to give a uniform shape. Optionally, top with a little extra pecan filling and a pinch of flaky sea salt. Cool completely before storing.
Tips for Success
- Use room temperature ingredients so the dough mixes smoothly
- Don’t skip the chill time—it helps prevent flat cookies
- Toast your pecans beforehand for a deeper flavor
- Add flaky salt after baking to enhance the caramel notes
- Store with parchment paper between layers if stacking
Storage & Freezing
- Room temperature: Keep in an airtight container up to 2 days
- Refrigerator: Store for up to 1 week
- Freezer: Freeze in layers with parchment between cookies for up to 3 months. Thaw at room temp or warm in a low oven
Pecan Pie Cookies Recipe
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cubed
- 1/2 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg room temp
- 1 egg yolk room temp
- 1 tsp vanilla extract
For the Pecan Filling:
- 6 tbsp unsalted butter
- 1/3 cup dark brown sugar
- 1/3 cup pure maple syrup
- 2 cups pecans chopped
- 1/3 cup heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp salt
- Flaky sea salt for garnish
Instructions
- Mix the dry ingredients: In a bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
- Make the dough: Cream butter and sugars. Beat in egg, yolk, and vanilla. Slowly add dry ingredients.
- Shape cookies: Scoop into balls, indent centers with a spoon, and chill for 30 minutes.
- Prepare the filling: Melt butter, brown sugar, and maple syrup in a saucepan. Add pecans. Stir in cream and spices. Cool slightly.
- Fill and bake: Spoon filling into each chilled dough ball. Bake at 350°F for 10–12 minutes.
- Cool and finish: Let cool on tray, then move to a rack. Sprinkle with sea salt and enjoy.
