Pecan Pie Cookies Recipe

These Pecan Pie Cookies have everything you love about classic pecan pie buttery, nutty, sweet, and warmly spiced all in a soft, chewy cookie. With a crisp edge and gooey pecan filling, they’re the perfect fall treat for holidays, cookie exchanges, or anytime you crave something cozy and decadent.

---

Ingredients

For the Cookie Dough

• 2 cups all-purpose flour, spooned and leveled
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed
• ½ cup dark brown sugar, packed
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature

For the Pecan Pie Filling

• 6 Tbsp unsalted butter
• ⅓ cup dark brown sugar, packed
• ⅓ cup pure maple syrup
• 2 cups pecans, chopped
• ⅓ cup heavy cream
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ⅛ tsp salt

For Finishing

• Flaky sea salt, for garnish

---

Instructions

1. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2. Cream the Butter and Sugars
   In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, dark brown sugar, and granulated sugar on medium speed for 1–2 minutes, until smooth and creamy.
3. Add the Wet Ingredients
   Add the egg, egg yolk, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
4. Incorporate the Dry Ingredients
   Gradually add the flour mixture, about ¼ cup at a time, mixing just until a soft dough forms.
5. Shape the Cookies
   Using a 2-tablespoon cookie scoop, portion the dough and roll into balls. Press the back of a tablespoon into each dough ball to create a small well (dipping the spoon in flour helps prevent sticking). Place the shaped dough balls on a parchment-lined tray and chill for at least 30 minutes, or up to 24 hours.
6. Make the Pecan Pie Filling
   In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, and chopped pecans. Stir and let the mixture simmer for 2–3 minutes.
   Stir in the heavy cream, cinnamon, cloves, nutmeg, and salt. Let bubble for another 1–2 minutes, then remove from heat. The filling will thicken as it cools.
7. Assemble and Bake
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
   Fill each cookie indentation with about 2 teaspoons of the pecan mixture (don’t overfill — you’ll add more later).
   Bake 6 cookies per tray for 10–12 minutes, or until the edges are lightly golden. For perfectly round cookies, swirl a cup around each one while still warm.
8. Finish and Cool
   Add a little more pecan filling on top of each cookie for a full look, and sprinkle with flaky sea salt. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

---

Why You’ll Love This Recipe

• Combines the gooey richness of pecan pie with the soft chew of a cookie.
• Perfect for holidays or special occasions.
• The warm spices and maple syrup add incredible depth of flavor.
• Easy to make ahead — the dough and filling can both be prepared in advance.

---

Tips

• Chill the cookie dough before baking — it helps the cookies hold their shape.
• Let the pecan filling cool before using so it’s thick enough to stay in place.
• Don’t overbake — 10 minutes gives you the perfect chewy center.
• Use fresh pecans for the best flavor and crunch.
• A sprinkle of flaky sea salt balances the sweetness beautifully.

---

Variations and Substitutions

• Nuts: Swap pecans for walnuts or almonds for a different twist.
• Sweeteners: Substitute maple syrup with honey or light corn syrup.
• Spices: Add a pinch of ginger or allspice for a warmer, deeper flavor.
• Dairy-free: Use plant-based butter and coconut cream instead of heavy cream.
• Chocolate lovers: Drizzle with melted dark chocolate once cooled.

---

FAQs

Can I make the dough ahead of time?
Yes! The dough can be chilled for up to 24 hours before baking.

Can I freeze these cookies?
Absolutely. Freeze baked cookies for up to 3 months in an airtight container. Thaw at room temperature before serving.

My filling is too runny — what happened?
It just needs to cool a bit longer. The filling thickens as it stands.

Do I need to toast the pecans first?
Not necessary, but toasting enhances their nutty flavor.

---

Serving Suggestions

Serve your Pecan Pie Cookies with:

• A cup of hot coffee, chai, or spiced cider
• Vanilla ice cream for a warm-and-cold dessert combo
• As part of a holiday cookie tray or gift box
• A drizzle of maple glaze or melted chocolate for extra indulgence