These pecan pie cookies are my new favorite Thanksgiving dessert. There’s no fussy pie crust or caramel making to deal with in this cookie recipe. It’s as easy as making my favorite sugar cookies. The filling still has that great caramelized taste without complicated temperatures and crystallization to worry about– the oven does all the work here. Plus, they’re the perfect size for when you want just a taste and not a whole slice!
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I love pecan pie, but it can be a chore to make. These pecan pie cookies are like having a shortcut in the palm of my hand! The filling is so quick and easy to put together, and the dough is super simple, too! I get a perfect mouthful of pecan pie in every bite!
What’s in This Pecan Pie Cookies Recipe?
- Butter: Unsalted butter makes the cookies moist and tender and makes the pecan filling rich and gooey. If using salted butter, I recommend omitting all of the kosher salt from this recipe.
- Sugar: A combination of brown and granulated sugars sweeten and deepen the flavor of the cookie, while brown sugar creates a caramelly filling.
- Egg: Helps bind the cookies and keeps them moist.
- Vanilla Extract: Adds warming vanilla flavor to both the cookie and the filling.
- Flour: All-purpose flour gives the cookies structure.
- Baking Powder: Helps the cookies rise to become light and tender.
- Salt: Kosher salt enhances the overall flavor of both the cookie and the filling.
- Pecans: Add a delightful crunch to the filling. When I have extra time, I like to toast them first for even more flavor!
- Heavy Cream: Makes the filling rich and creamy.
- Spices: Ground cinnamon and nutmeg add warmth and depth to the filling.
Tips for Success
- The filling should be quite loose. Resist the urge to continue cooking it down, as this can make it too hard and sticky to eat. Instead, let it cool slightly to make it more scoopable.
- You can make the filling up to 3 days ahead and store it in the fridge until ready to use. I recommend gently warming it on the stovetop or in the microwave before scooping it into the cookies.
- Feel free to stir some mini chocolate chips into the dough and/or the filling!
How to Store
Store leftover pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature.
Pecan Pie Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Cookies
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ½ cup brown sugar 107 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
For the Filling
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- ¾ cup brown sugar 160 grams
- 1½ cups chopped pecans 171 grams
- ⅓ cup heavy cream 76 grams
- ½ teaspoon pure vanilla extract 2 grams
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, using a hand mixer, cream the butter and sugars together.¾ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar
- Beat in the egg and vanilla extract until incorporated.1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl whisk together, the flour, baking powder, and salt.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
- Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.
- Use the back of a measuring spoon to make an indent in each ball.
- In a saucepan, melt the butter. Then, stir in the brown sugar and pecans until the sugar is incorporated.6 tablespoons unsalted butter, ¾ cup brown sugar, 1½ cups chopped pecans
- Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt.⅓ cup heavy cream, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
- Spoon the filling into the middle of each cookie.
- Bake for 9-10 minutes.
- Let the cookies cool for few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pecan Pie Cookies Step by Step
Mix the Wet Ingredients: Preheat your oven to 350°F. In a large bowl, using a hand mixer, cream ¾ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated.
Whisk the Dry Ingredients: In a separate bowl whisk together, 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
Mix the Dough: Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
Scoop the Dough: Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.
Indent the Dough: Use the back of a measuring spoon to make an indent in each ball.
Mix the Filling: In a saucepan, melt 6 tablespoons of unsalted butter. Then, stir in ¾ cup of brown sugar and 1½ cups of chopped pecans until the sugar is incorporated.
Add the Cream: Stir in ⅓ cup of heavy cream, ½ teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt.
Fill the Cookies: Spoon the filling into the middle of each cookie.
Bake the Cookies: Bake for 9-10 minutes. Let the cookies cool for a few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.
