Pecan Pie Cookies Recipe

I absolutely love this Pecan Pie Cookies Recipe because it combines the buttery, tender texture of a classic cookie with the rich, gooey goodness of pecan pie filling. When I first tried these, I couldn’t believe how the flavors melted together, offering a delightful surprise with every bite that feels like a mini pecan pie wrapped in cookie form.

You’ll find that these cookies work wonderfully as a special treat for holiday gatherings or whenever you’re craving that sweet, nutty flavor without the fuss of slicing a whole pie. The combination of warm spices, crunchy pecans, and that flaky sea salt finish makes them irresistible, and I promise they’ll become a go-to in your baking rotation.

Ingredients You’ll Need

These ingredients come together to create that classic pecan pie flavor in a perfectly balanced cookie. Sourcing fresh pecans and good-quality maple syrup makes a noticeable difference in the taste, so keep an eye out for those!

• All purpose flour: Spooned and leveled for accurate measurement, providing the cookie’s structure.
• Cornstarch: Adds tenderness to the cookie dough, keeping them soft.
• Baking soda and baking powder: Both leaveners work together for a light texture.
• Salt: Enhances all the flavors and balances sweetness.
• Unsalted butter: Cubed and cold for the dough, and melted for the pecan filling; quality butter means better flavor.
• Dark brown sugar: Packed for richness and moisture in both dough and filling.
• Granulated sugar: Balances sweetness and adds slight crispness to the dough.
• Vanilla extract: Pure vanilla brings warmth and depth to the dough.
• Large eggs and egg yolk: Give structure and richness to the cookie base.
• Pure maple syrup: A sweetener for the filling that echoes that authentic pecan pie vibe.
• Pecans: Chopped for crunch and flavor—toast them lightly if you like an extra nutty aroma.
• Heavy cream: Enriches the filling for that luscious, gooey texture.
• Ground cinnamon, cloves, nutmeg: Warm spices that give the filling that signature pecan pie flavor.
• Flaky sea salt: For finishing—a small sprinkle makes a big flavor difference.

Variations

I love playing around with this Pecan Pie Cookies Recipe depending on the season or my mood. You can easily customize these cookies to suit dietary needs or bring new flavor twists—it’s all about making this your own cookie masterpiece.

• Gluten-Free Version: I’ve swapped the all-purpose flour with a gluten-free blend, and the cookies still come out tender and delicious.
• Vegan Variation: Try using vegan butter and an egg replacer; the pecan pie filling is naturally dairy-based, but coconut cream works well for a creamy alternative.
• Chocolate Drizzle: My family goes crazy when I drizzle melted dark chocolate over the cooled cookies—adds a rich, lovely contrast.
• Spice Adjustments: Feel free to add a bit more cinnamon or even a pinch of ginger for extra warmth and complexity.

How to Make Pecan Pie Cookies Recipe

Step 1: Prep Your Dry Ingredients

First, whisk together the flour, cornstarch, baking soda, baking powder, and salt in a large bowl. This combo might look simple, but it’s the backbone of your cookie dough’s texture. I like to sift these dry ingredients once or twice just to make sure everything is well incorporated and the dough turns out smooth.

Step 2: Cream Butter and Sugars

Pop the butter cubes, dark brown sugar, and granulated sugar into your stand mixer fitted with the paddle attachment. Cream on medium speed until the mixture is smooth and fluffy—this usually takes about 1-2 minutes. I discovered this trick when I realized properly creamed butter and sugar help cookies spread evenly and get that light texture.

Step 3: Add Eggs and Vanilla

Next, add the room temperature egg, egg yolk, and vanilla extract. Mix again until fully combined, making sure to scrape down the bowl with a rubber spatula so nothing’s left behind. This step ensures the dough is well emulsified, which makes the final cookies super tender.

Step 4: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet, about a quarter cup at a time, mixing gently after each addition to avoid overworking the dough. Once everything is mixed, your cookie dough will be ready for shaping. Be patient here—overmixing can make your cookies tough, so blend until just combined.

Step 5: Shape and Chill the Cookie Dough

Use a 2-tablespoon cookie scoop to portion out the dough, then roll into balls. I like to dip my tablespoon in a little flour before pressing an indent into each dough ball—this step creates the perfect pocket for the filling without sticking. Chill the shaped dough for at least 30 minutes or up to 24 hours; chilling helps the cookies maintain their shape and develop better flavor.

Step 6: Make the Pecan Pie Filling

In a medium saucepan over medium heat, combine butter, brown sugar, maple syrup, and chopped pecans. Once melted, let everything simmer for 2-3 minutes to blend the flavors beautifully. Then add the heavy cream, cinnamon, cloves, nutmeg, and salt, and simmer for another 1-2 minutes until the filling thickens slightly. This filling will be runny hot but will thicken as it cools, which is helpful when filling your cookies.

Step 7: Bake with Filling

Preheat your oven to 350°F and line two baking sheets with parchment or silicone mats. Fill each chilled cookie dough indentation with about 2 teaspoons of the pecan pie filling—you don’t want to overfill or it might spill during baking. Bake no more than 6 cookies per sheet at a time so they have room to spread without touching, and bake for 10-12 minutes—my sweet spot is 10 minutes for chewy, soft cookies.

Step 8: Final Touches

While the cookies are still warm, I like to gently swirl the cups around them to keep a neat circular shape. Once slightly cooled, spoon any remaining pecan filling on top of each cookie to make them look full and irresistible, then finish with a sprinkle of flaky sea salt. Let cool completely on a wire rack—the filling will set up, giving you that signature gooey texture with a salty-sweet pop.

How to Serve Pecan Pie Cookies Recipe

Garnishes

My go-to garnish is simply a light sprinkle of flaky sea salt right after baking, which amps up the flavor beautifully. Sometimes I add a tiny drizzle of warm caramel or melted chocolate if we’re feeling fancy—it makes the cookies look extra special and tastes divine!

Side Dishes

These pecan pie cookies go perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. I also like serving them alongside a bold cup of coffee or a spiced chai latte—both balance the sweetness wonderfully.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a tiered dessert stand with some fresh pecans and cinnamon sticks as decor—it makes a stunning table centerpiece. Wrapping a few in a clear cellophane bag tied with twine also makes a thoughtful homemade gift that friends love receiving.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh for about 4-5 days, though in my house they rarely last that long!

Freezing

You can freeze the cookie dough balls before baking—just shape and chill them first, then wrap tightly in plastic wrap and freeze in a zip-top bag. When you want fresh cookies, bake directly from frozen, adding a couple of extra minutes to the baking time. I’ve found this the perfect solution for unexpected cookie cravings.

Reheating

To warm up leftover cookies and refresh that gooey filling, pop them in a preheated oven at 300°F for about 5 minutes. Avoid microwaving as it can make the cookie tough or chewy in an unpleasant way.

FAQs

Final Thoughts

This Pecan Pie Cookies Recipe holds a special place in my heart because it merges two favorites into one delicious bite. Whether you’re baking for a crowd or a cozy night in, these cookies never disappoint—they’re simple enough to make during the busy season but special enough to impress any cookie lover. Give them a try and I’m sure they’ll earn a cherished spot in your recipe collection just like they did in mine!

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