Pecan Pie Cookies Recipe
If you adore the rich, buttery flavor of traditional pecan pie but crave a fun, handheld twist, these Pecan Pie Cookies are going to steal your heart. Imagine a soft, chewy cookie base with an irresistibly gooey, spiced pecan filling nestled right in the center—each bite captures the essence of that classic dessert in cookie form. Whether you’re baking for a holiday gathering or just treating yourself to something special, Pecan Pie Cookies combine nostalgia and comfort in every mouthwatering morsel.
Ingredients You’ll Need
These Pecan Pie Cookies come together from a handful of simple, pantry-friendly ingredients that you probably already have on hand. Each one plays a crucial role, from giving structure and chewiness to that signature sweet, nutty flavor and perfect gooey filling.
- All purpose flour (2 cups): The foundation for the cookie dough, providing structure and tenderness.
- Cornstarch (1 tsp): Helps keep the cookies soft and delicate.
- Baking soda (1/2 tsp) and baking powder (1/2 tsp): Leavening agents that ensure the cookies rise just right.
- Salt (1/2 tsp): Balances sweetness and enhances flavors.
- Unsalted butter (1/2 cup for dough, 6 Tbsp for filling): Adds richness and that melt-in-your-mouth feel.
- Dark brown sugar (1/2 cup for dough, 1/3 cup for filling): Brings deep caramel notes and moisture.
- Granulated sugar (1/3 cup): Sweetens and helps with texture in the dough.
- Vanilla extract (1 tsp): Adds warmth and amplifies all other flavors.
- Large egg and egg yolk (1 each): Bind ingredients and contribute to the chewy texture.
- Pure maple syrup (1/3 cup): Intensifies the filling’s sweetness with a natural hint of maple.
- Chopped pecans (2 cups): The star nut that gives these cookies their signature crunch and flavor.
- Heavy cream (1/3 cup): Adds creaminess to the filling for that luscious, gooey consistency.
- Ground cinnamon, cloves, nutmeg (various spices): Bring warm, cozy spice notes reminiscent of the classic pecan pie.
- Flaky sea salt (for finishing): Adds a delightful contrast and enhances sweetness with a crunch.
How to Make Pecan Pie Cookies
Step 1: Mix the Dry Ingredients
Start by combining the all purpose flour, cornstarch, baking soda, baking powder, and salt in a large bowl. This dry mix forms the backbone of your cookie dough and ensures your cookies have the perfect crumb and lift. Set this mixture aside for later.
Step 2: Cream Butter and Sugars
Next, grab your stand mixer fitted with the paddle attachment and cream together the cubed butter, dark brown sugar, and granulated sugar until smooth and fluffy. This is the moment when those sugars start to incorporate into the butter, building a base for your cookie’s softness and sweetness.
Step 3: Add Eggs and Vanilla
Blend in the large egg, egg yolk, and vanilla extract. Make sure to scrape down the sides of the bowl with a spatula occasionally so everything mixes evenly. This step helps bind the dough and enhances that rich flavor.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture in small batches, about a quarter cup at a time. Stir just until everything is incorporated—over-mixing can make your cookies tough, so be gentle!
Step 5: Shape the Cookies and Chill
Using a 2-tablespoon cookie scoop, portion the dough into balls and then gently press an indentation in the center of each one with the back of a floured tablespoon. These little wells will house the luscious pecan pie filling later on. Chill the dough for at least 30 minutes to help the cookies hold their shape during baking.
Step 6: Prepare the Pecan Pie Filling
While the dough chills, make your irresistible filling. In a medium saucepan over medium heat, melt together the butter, dark brown sugar, maple syrup, and chopped pecans. Let this simmer for a few minutes to deepen the flavors.
Step 7: Add Cream and Spices
Now stir in the heavy cream, ground cinnamon, cloves, nutmeg, and salt. Let the mixture bubble slightly to thicken—this is the gooey magic that makes the filling so addicting. Once done, remove it from heat and let it cool so it will hold nicely in the cookies.
Step 8: Fill and Bake
Preheat your oven to 350°F and line your baking sheets with parchment or silicone mats. Spoon about 2 teaspoons of the pecan pie filling into each cookie’s indentation—don’t overfill or it will bubble over. Bake six cookies at a time for 10 to 12 minutes until golden and chewy.
Step 9: Final Touches
Right after baking, you can swirl the cookie pan gently to coax the cookies into nice, round shapes. Then spoon a little more filling on top of each warm cookie for a pretty, full look, finishing with a sprinkle of flaky sea salt to balance sweetness wonderfully.
Step 10: Cool and Set
Let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool completely. This allows the filling to set perfectly, making every Pecan Pie Cookie a delightful treat ready to be devoured.
How to Serve Pecan Pie Cookies
Garnishes
A light dusting of powdered sugar or an extra sprinkle of chopped pecans can add a lovely finish to your Pecan Pie Cookies. The flaky sea salt also enhances the flavor, so don’t skip on that little touch.
Side Dishes
Pairing these cookies with a scoop of vanilla ice cream or a dollop of freshly whipped cream transforms them into a decadent dessert experience. A warm cup of coffee or spiced chai also complements the nutty, sweet flavors beautifully.
Creative Ways to Present
Lay out your Pecan Pie Cookies on a rustic wooden board with small bowls of maple syrup and pecans for dipping or sprinkling. They also make fantastic edible gifts when packed in decorative tins lined with parchment paper—perfect for sharing holiday love!
Make Ahead and Storage
Storing Leftovers
Store your baked Pecan Pie Cookies in an airtight container at room temperature for up to 3 days. The cookies will stay soft and the filling gooey, ready for whenever a sweet craving strikes.
Freezing
You can freeze unbaked cookie dough balls, shaped with their indentations, for up to a month. When ready to bake, simply thaw in the fridge overnight and fill with the pecan pie mixture before baking. Alternatively, freeze baked cookies layered between parchment paper in an airtight container for up to 2 months.
Reheating
Warm baked Pecan Pie Cookies gently in a 300°F oven for 5 minutes or microwave for 10-15 seconds to bring back their freshly-baked charm. This also helps soften the filling for maximum gooey enjoyment.
FAQs
Can I use pre-chopped pecans for the filling?
Absolutely! Pre-chopped pecans work just fine and save time, but freshly chopped nuts tend to have a nicer texture and release more flavor during cooking.
What can I substitute for maple syrup in the filling?
If you don’t have maple syrup, honey or light corn syrup are good alternatives that will maintain the filling’s sweetness and stickiness.
How thick should the pecan pie filling be before adding to the cookies?
The filling should be warm and slightly runny when you fill the cookies, but it will thicken as it cools, setting up nicely without being too stiff.
Can I make these cookies gluten-free?
Yes! Substitute the all purpose flour with your favorite gluten-free flour blend, making sure it contains xanthan gum or another binder. The texture will be slightly different but just as delicious.
Why do I need to chill the cookie dough before baking?
Chilling the dough helps prevent excessive spreading during baking, resulting in a thicker, chewier cookie that perfectly holds the filling.
Final Thoughts
There’s something so special about turning a beloved classic like pecan pie into a shareable cookie that everyone can enjoy anytime. These Pecan Pie Cookies pack all that incredible flavor into a perfectly chewy, gooey package that’s bound to become one of your new favorites. I can’t wait for you to try baking these—once you do, they’ll surely earn a permanent spot in your cookie repertoire.
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Pecan Pie Cookies Recipe
- Total Time: 1 hour
- Yield: 14–16 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Pecan Pie Cookies that combine the buttery richness of classic pecan pie filling with a soft, chewy cookie base. Featuring a perfectly balanced blend of warm spices, dark brown sugar, maple syrup, and crunchy pecans, these cookies are a festive treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all purpose flour, spooned and leveled
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Cookie Dough
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
Pecan Pie Filling
- 6 Tbsp unsalted butter
- 1/3 cup dark brown sugar, packed
- 1/3 cup pure maple syrup
- 2 cups pecans, chopped
- 1/3 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- flaky sea salt, for finishing
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside to incorporate into the dough later.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the cubed unsalted butter, dark brown sugar, and granulated sugar. Mix on medium speed until smooth and creamy, about 1-2 minutes.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter and sugar mixture. Blend thoroughly to combine. Use a rubber spatula to scrape down the sides of the bowl and mix again if needed.
- Mix in Dry Ingredients: Gradually add the dry ingredient mixture, about 1/4 cup at a time, blending on low speed until just incorporated after each addition to form a soft cookie dough.
- Shape Cookies: Using a 2-tablespoon cookie scoop, portion the dough into balls. Then press an indent in the center of each ball with the back of a floured tablespoon to create a cavity for the filling. Arrange 14-16 cookies and chill the shaped dough for at least 30 minutes or up to 24 hours.
- Prepare Pecan Pie Filling: In a medium saucepan over medium heat, combine the 6 tablespoons butter, 1/3 cup dark brown sugar, maple syrup, and chopped pecans. Melt and then allow the mixture to simmer gently for 2-3 minutes, stirring occasionally.
- Add Cream and Spices: Stir in the heavy cream, ground cinnamon, ground cloves, ground nutmeg, and salt. Let the mixture bubble for another 1-2 minutes. Remove from heat and let cool until it thickens as it cools.
- Preheat Oven and Fill Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Spoon about 2 teaspoons of the pecan pie filling into each cookie dough cavity. Avoid overfilling to prevent spilling during baking.
- Bake the Cookies: Place 6 cookies on each baking sheet to allow space for spreading. Bake for 10-12 minutes, with 10 minutes ideal for chewy cookies.
- Shape and Add Toppings: After removing from the oven, gently swirl a cup around each warm cookie to perfect its shape. Add more pecan pie filling on top of each cookie to create a full, attractive look, then sprinkle lightly with flaky sea salt.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes to set the filling, then transfer to a wire rack to cool completely. Enjoy this decadent treat once fully cooled.
Notes
- Chilling the dough helps prevent excess spreading during baking and enhances the cookie texture.
- Use room temperature eggs to ensure even blending and a smooth dough.
- To avoid sticking, dip the tablespoon used for making indents in flour before pressing into the dough.
- For best results, cool the pecan pie filling before filling the cookies as it thickens upon cooling.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 240
- Sugar: 16g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pecan pie cookies, pecan pie filling cookies, holiday cookies, fall cookies, chewy cookies, maple pecan cookies
