The first time I baked a batch of Pecan Pie Cookies, my kitchen smelled like the holidays—sweet brown sugar, toasted pecans, and buttery dough melting together into pure perfection. These cookies are everything you love about a classic Southern pecan pie, but bite-sized and hand-held, with that same rich caramel-pecan filling nestled in a soft, buttery cookie shell.
They’re perfect for Thanksgiving dessert platters, cookie swaps, or cozy weekend baking sessions. The best part? You get all the nostalgic flavor of pecan pie in a fraction of the time—and no pie crust required!
Why You’ll Love These Pecan Pie Cookies
- All the flavor of pecan pie — buttery, nutty, caramel-sweet goodness in every bite.
- Soft yet chewy texture — crisp edges with gooey, rich centers.
- Easy to make ahead — both the dough and filling can be prepped in advance.
- Crowd-pleasing dessert — perfect for potlucks, holidays, or edible gifts.
- Freezer-friendly — bake now, enjoy later!
- Customizable — make them gluten-free or drizzle with chocolate for extra indulgence.
Ingredient Breakdown (with Substitutions)
For the Cookie Dough
- Unsalted Butter (1 cup): The foundation of buttery flavor. Use high-quality butter for best taste.
Substitution: Dairy-free butter sticks for a vegan version. - Granulated Sugar (½ cup) + Light Brown Sugar (¼ cup): This combo balances sweetness and texture.
Tip: Brown sugar adds moisture and chewiness—don’t skip it! - Large Egg (1): Helps bind the dough and gives it structure.
Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for an egg-free option. - Vanilla Extract (1 tsp): Enhances flavor—use pure vanilla, not imitation.
- All-Purpose Flour (2½ cups): Provides body and softness.
Substitution: Use a gluten-free 1:1 flour blend if needed. - Baking Powder (1 tsp) & Baking Soda (½ tsp): Ensure the cookies rise and stay light.
- Fine Sea Salt (¼ tsp): Balances the sweetness—never skip the salt!
For the Pecan Filling
- Chopped Pecans (1½ cups): Toasting them brings out that rich, nutty aroma.
Tip: Don’t burn them—just a light golden brown for 6–8 minutes at 350°F. - Light Brown Sugar (½ cup) + Dark Brown Sugar (½ cup): Gives that molasses-rich sweetness you know from pecan pie.
- Light Corn Syrup (¾ cup): Creates that glossy, caramel-like consistency.
Alternative: Maple syrup or golden syrup for a natural twist. - Butter (2 tbsp): Adds richness and shine to the filling.
- Vanilla Extract (1 tsp): Deepens the caramel flavor.
- Fine Sea Salt (½ tsp): Balances sweetness beautifully.
- Heavy Cream (⅓ cup): Creates a silky, luscious texture.
Substitution: Coconut cream works perfectly for dairy-free versions.
Optional Garnish
- Flaky Sea Salt: Adds a hint of contrast to the sweet filling—highly recommended!
Step-by-Step Instructions
1. Make the Cookie Dough
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy and pale—about 2–3 minutes.
- Beat in the egg and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
Tip: Overmixing can make cookies tough! - Cover and chill dough for at least 1 hour. This helps prevent spreading.
2. Toast the Pecans (Optional but Worth It)
- Preheat oven to 350°F (175°C).
- Spread chopped pecans on a baking sheet and toast for 6–8 minutes, stirring once halfway through. Let cool before using.
3. Make the Pecan Filling
- In a small saucepan over medium heat, combine both sugars, corn syrup, and butter.
- Stir until sugars dissolve and the mixture is smooth.
- Add vanilla, salt, and toasted pecans. Simmer for 3 minutes, stirring occasionally.
- Remove from heat, stir in heavy cream, and let cool for 15–20 minutes until thickened slightly.
4. Assemble and Bake the Cookies
- Line baking sheets with parchment paper.
- Scoop chilled dough into 1½-tablespoon balls and roll in granulated sugar.
- Place on the sheet 2 inches apart.
- Press the back of a tablespoon into the center to form a shallow well.
- Bake for 7 minutes, then remove and spoon about 1 teaspoon of pecan filling into each center.
- Return to oven and bake another 6–7 minutes, until edges are golden and centers set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Sprinkle with flaky sea salt if desired.
Variations & Flavor Twists
- Chocolate Drizzle: Add a dark chocolate drizzle once cooled for an elegant touch.
- Maple Bourbon: Stir 1 tablespoon of bourbon and a dash of maple syrup into the filling.
- Pumpkin Spice: Add ½ teaspoon pumpkin pie spice to the cookie dough for a fall vibe.
- Vegan Version: Use vegan butter, flax egg, and coconut cream.
- Mini Bites: Make smaller cookies for dessert platters—just reduce bake time by 2 minutes.
Storage, Freezing & Make-Ahead Tips
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerate: Keeps well up to 7 days for maximum freshness.
- Freeze Dough: Scoop dough balls and freeze raw; thaw before baking.
- Freeze Baked Cookies: Layer between parchment in a freezer bag; freeze up to 2 months. Thaw at room temp before serving.
- Make Ahead: The filling and dough can be prepared 1–2 days before baking.
Serving Suggestions
- Arrange on a holiday dessert tray with chocolate truffles or sugar cookies.
- Pair with warm coffee or a glass of milk for a cozy afternoon treat.
- Serve slightly warm with vanilla ice cream for an indulgent dessert.
- Wrap in cellophane with a ribbon for festive edible gifts.
Pro Tips for Success
- Chill the dough to keep cookies thick and soft.
- Use toasted pecans for deeper flavor.
- Don’t overfill the centers—1 teaspoon is perfect!
- Spoon the filling after the first bake for best texture.
- Sprinkle flaky salt while warm to help it stick.
FAQs
FAQs About Pecan Pie Cookies
1. Can I make Pecan Pie Cookies without corn syrup?
Yes, you can! Simply substitute light corn syrup with pure maple syrup or golden syrup. Maple syrup adds a lovely, woodsy sweetness, while golden syrup offers that classic caramel depth. The texture will be slightly softer, but your Pecan Pie Cookies will still be gooey, buttery, and perfectly rich.
2. How do I keep my Pecan Pie Cookies soft?
To keep your Pecan Pie Cookies soft and chewy, store them in an airtight container at room temperature with a small piece of bread or a slice of apple. The natural moisture from the bread keeps the cookies tender for several days without affecting their flavor.
3. Can I use store-bought pie filling?
You can, but homemade pecan filling gives these cookies their irresistible, buttery flavor. Store-bought filling tends to be thicker and less fresh-tasting, while the homemade version caramelizes beautifully and creates that gooey, melt-in-your-mouth center. It’s worth the extra few minutes to make it from scratch!
4. Why did my cookies spread too much?
If your Pecan Pie Cookies spread too much in the oven, it’s likely that the dough was too warm or your butter was overly soft. Make sure to chill your dough for at least an hour before baking, and avoid placing it on a hot baking sheet. Chilled dough helps cookies hold their shape and stay perfectly thick and soft.
5. Are these cookies freezer-friendly?
Absolutely! Pecan Pie Cookies freeze beautifully—both baked and unbaked. To freeze baked cookies, let them cool completely, then store them in a freezer-safe container for up to two months. For unbaked dough, roll into balls and freeze; just thaw before baking. They’ll taste just as fresh and delicious as the day you made them.
Final Thoughts & More Delicious Ideas
If these Pecan Pie Cookies stole your heart, wait until you try some of my other pecan-inspired treats! You’ll love the gooey goodness of my Pecan Pie Dump Cake, the chocolatey crunch in Pecan Pie Brownies, or the melt-in-your-mouth sweetness of No-Bake Coconut Pecan Praline Cookies. For something even cozier, bake a loaf of Alabama Pecan Bread—it’s like a hug in every slice!
Feeling festive? Add a few of these holiday favorites to your dessert tray, like Ginger Molasses Christmas Cookies, Christmas Crack, or my soft, buttery 3-Ingredient Butter Cookies.
I’d love to see how your cookies turn out! Share your baking creations on Pinterest or tag me on Facebook — it always makes my day to see your sweet success stories.
For more dessert inspiration, visit the full recipe collection on my flavor recipes and keep your oven warm for the next irresistible bake!
Pecan Pie Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar for dough
- ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract pure
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ cups chopped pecans toasted
- ½ cup light brown sugar for filling
- ½ cup dark brown sugar for filling
- ¾ cup light corn syrup or maple syrup
- 2 tablespoons unsalted butter for filling
- 1 teaspoon vanilla extract for filling
- ½ teaspoon fine sea salt for filling
- ⅓ cup heavy cream or coconut cream
- 2 tablespoons granulated sugar for rolling
- flaky sea salt for garnish, optional
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add egg and vanilla, and beat until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet until combined. Do not overmix.
- Cover and chill dough for at least 1 hour to prevent spreading.
- Preheat oven to 350°F (175°C). Toast chopped pecans on a baking sheet for 6–8 minutes until golden. Let cool.
- In a small saucepan, heat both sugars, corn syrup, and butter over medium heat until sugars dissolve.
- Add vanilla, salt, and toasted pecans. Simmer for 3 minutes, stirring occasionally.
- Remove from heat, stir in heavy cream, and let cool for 15–20 minutes until slightly thickened.
- Line baking sheets with parchment. Scoop dough into 1½-tbsp balls, roll in sugar, and place 2 inches apart.
- Use the back of a spoon to press a shallow well into each dough ball.
- Bake for 7 minutes. Remove from oven and spoon about 1 teaspoon of filling into each center.
- Return to oven and bake an additional 6–7 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky salt if using.
