Pecan Pie Cookies

Pecan Pie Cookies have a buttery, chewy cookie base with a dollop of homemade pecan pie filling in the center of each one. They taste just like the classic Thanksgiving dessert in cookie form, and are the perfect treat to take your holiday dessert table to the next level. You won't believe how easy they are to make either!

I'll admit it, I may like Pecan Pie more than the average person. There's something about that gooey, caramel-like pecan filling with the flaky, buttery crust that gets me every time! It should be enjoyed far more often than once a year, like in these Pecan Pie Bars, Pecan Pie Brownies, or my Pecan Pie Cheesecake. These chewy pecan pie cookies are such a fun twist for cookie exchanges, adding to a Holiday Cookie Box, or a Thanksgiving dessert on the go. One tip? Save the recipe — you'll want to make these cookies again next year!

Why You'll Love These Pecan Pie Cookies

• Pecan pie flavor in cookie form. If you love traditional pecan pie, these cookies are a bite-sized, handheld version with all the flavors and textures you love. But, they're easier to serve and you don't have to fuss with rolling out pie crust at all!
• Classic holiday flavor. With warm spices, butter, brown sugar, maple syrup, and lots of pecans, these pecan cookies taste like fall in every bite. They're perfect for Thanksgiving, but are right at home during any of the fall or winter holidays!
• Melt-in-your-mouth texture. This recipe is all about getting the textures and flavors just right. The buttery cookies have so much flavor from the spices and brown sugar, but it's the puffy, slightly chewy, cloud-like texture that takes them over the top. As the cookie melts away in your mouth, you get a burst of that pecan filling. It's heaven!

Ingredient Notes

To make these delicious Pecan Pie Cookies, you will need the following ingredients (full measurements in recipe card below):

• all purpose flour
• cornstarch - sifted to remove lumps. This will help make the cookies extra soft and tender. 
• baking powder + soda - this recipe calls for two leavening agents to help the cookies puff up nicely. 
• spices - you need classic fall spices like cinnamon and nutmeg (and salt). Freshly grated nutmeg has the best flavor. 
• butter - you need melted butter for the cookies to give them a chewy texture and buttery flavor. You also need softened butter for the pecan filling.
• sugar - you will need light brown sugar and white sugar.
• eggs - you need an egg and a yolk.
• vanilla extract
• pecans - chopped pecans will need to be toasted then added to the filling. Be careful not to burn them. 
• dark corn syrup or maple syrup - either of these syrups will add lots of flavor and help stabilize the filling, preventing it from crystallizing. 
• heavy cream - to give the filling a rich, creamy flavor.

You will also need measuring cups and spoons, baking sheets, parchment paper, several mixing bowls, a whisk, a spatula, a small cookie scoop, a wire rack, one tablespoon measuring spoon (for making the wells to hold the filling), and a medium saucepan.

How to Make the Best Pecan Pie Cookies

First, make the cookies.

1. Combine dry ingredients. In a medium mixing bowl, whisk together the flour, sifted cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg, until well-combined. Set aside.
2. Combine wet ingredients. In a large mixing bowl, beat together the melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla, until smooth, well-combined, and slightly aerated (about 1 minute of beating with a whisk).

3. Add dry to wet. Add in the dry ingredients to the wet, then use a spatula to fold the batter together until well-combined and smooth. 

4. Scoop and chill. Prepare 2 large baking sheets with parchment paper (or bake in 2 batches). Using a small cookie scoop, scoop out the cookie dough onto the baking sheets (I did 9 per sheet), then place into the freezer for 25 minutes.

5. Bake. Place the chilled cookies into a 350F preheated oven to bake for 13-14 minutes (I recommend baking in batches).
6. Add indent. When done, remove the cookies from the oven, then immediately press the back of a 1-tablespoon measuring spoon into the centre of each cookie to create a deep indent in each cookie. Transfer the cookies onto a wire rack to cool fully before filling with pecan pie filling.

Next, make the pecan pie filling.

1. Toast pecans. Add chopped pecans to one of the previously used baking sheets (the same parchment is fine) and place into oven for 3 minutes. Remove from oven, stir, then return to oven for another 3 minutes. Set aside.

2. Cook sauce. In a medium saucepan over medium heat, add butter, brown sugar, and corn syrup (or maple syrup). Bring to a light boil, while stirring, and allow to boil for 1 minute.

3. Add pecans. After 1 minute, add in the toasted pecans, stir, and continue to cook for another additional minute. 
4. Add remaining ingredients. Finally, stir in the heavy cream, vanilla, cinnamon, nutmeg, and salt, then continue to cook for another 1-2 minutes, while stirring.

5. Rest. Remove from the heat, and allow the caramel to cool until it is still warm but thicker in texture. 

Lastly, assemble the pecan pie cookies.

When ready, scoop 1-2 tablespoons of the pecan pie filling into each cookie indent, and lightly press it in to each indent with the spoon. Allow the filling to cool and thicken more, about 20-30 minutes, before serving.

How to Serve

These Pecan Pie Cookies are delicious served on their own as a snack or dessert, paired with a warm drink including:

• Chai Tea Latte
• Pumpkin Spice Latte
• White Hot Chocolate
• Golden Milk Turmeric Latte
• Matcha Latte

They are also great served as part of a larger dessert spread with some other fall favorites. See our 50 Best Fall Desserts for more ideas.

Storing and Freezing Instructions

How to Store

Store the cooled cookies in an airtight container at room temperature for 3-4 days. For easy storing and to prevent a mess, I like to store the cookies in muffin cups.

How to Freeze

The baked cookies can be frozen on a large baking sheet, then frozen for several months. You can also prepare the cookie dough, freeze the cookie dough balls, and prepare the pecan filling fresh whenever you'd like. 

FAQ

More Pecan Dessert Recipes

• 30 Best Pecan Recipes
• Pecan Pie
• Chocolate Pecan Pie
• Pecan Pie Cheesecake
• Pecan Pie Brownies
• Chopped Pecan Pie

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