4.67 from 27 reviews

Pecan Pie Cookies

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close up of pecan pie cookie with bite taken out

The holiday season is officially here and I’m keeping dessert low fuss with these Pecan Pie Cookies.

My pecan pie cookies are easier to make and less time consuming than an entire pecan pie since there is no drama with rolling pins and pie crusts or complicated fillings with lengthy cooling times.

Plus, no one ever wants to be the first to slice into the pie and then a lot of it goes uneaten. That’s not the case with these pecan pie cookies; people won’t be able to get their hands off them! ?

Speaking of cookies people can’t keep their hands off of, these Apple Pie Cookies, Coffee Cake Cookies and Chocolate Chipless cookies are all holiday must-makes!

My recipe combines the rich, nutty flavor of pecan pie with a buttery, sugar cookie base. The pecan pie filling is generously added to the center of each cookie and once cooled creates a luscious, gooey consistency. I mean, just look at these photos! I am drooling.

a photo of cookies made with pecan pie filling on parchment paper.

Why this recipe works

  • I chose to use a bit more brown sugar than granulated sugar in the cookie dough to give the cookie a deep caramel-like sweetness.
  • No corn syrup necessary, I am just using brown sugar to add a sweet molasses, caramel like depth of flavor.
  • The pecan pie filling totally mimics the gooey, sweet filling you’d find in a traditional pecan pie.
  • The pecans give the cookies a satisfying crunch and nutty flavor.
  • It’s basically pecan pie but in a convenient, hand-held form!
ingredients to make cookies with pecans in small glass dishes.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

  • Chopped Pecans: The key ingredient, providing the classic pecan pie nuttiness and crunch. I roughly chop them so theres good texture in the filling.
  • Butter: you’ll need butter not only for the cookie dough but for the pecan pie filling as well. Butter adds richness and a smooth texture to the filling.
  • Pure Maple Syrup: helps give the filling that ooey-gooey consistency and warming flavor.
  • Vanilla Extract: Enhances the flavor of the cookies.
  • Dry ingredients: flour, baking soda, baking powder, cornstarch and salt. If you have made my cookie recipes before, you know I love adding in cornstarch. The cornstarch is a thickener so it helps prevent the cookies from baking too flat, and it also helps to create a super soft buttery cookie. 
  • Eggs: be sure to bring them to room temperature. Adding in the extra egg yolk really help give the cookies that nice chew we’re looking for! 
  • Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well. 
cookie dough on a baking sheet filled with pecan pie filling in the center.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

  1. Cream the butter and sugars together.
  2. Add the eggs and vanilla.
  3. Slowly add the dry ingredients just until combined.
  4. Scoop cookie dough into balls then make an indent in the center of each cookie.
  5. Refrigerate for 30 minutes or up to 24 hours.
  6. Make the pecan pie filling.
  7. Scoop just ~2 tsp. of filling into each cookie (we will add more on top after they bake).
  8. Bake, add more filling on top, garnish with flaky sea salt, cool so they can set up then enjoy!
an up close image of pecan pie cookies with a bite taken out of one of the cookies.

Expert Tips

  • Roast the pecans prior to adding them in the filling to enhance their taste.
  • Careful not to over mix the dough: once you add the flour mix just until combined. Over mixing can make the cookies tough.
  • Be sure to let the pecan pie filling cool before adding it into the middle of the cookie dough. It thickens and becomes gooey once cooled, it’s too thin when its hot.
  • Chill the dough for just 30 minutes helps prevent the cookies from spreading too much while baking.
  • While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular. 
  • Do not crowd the baking sheet. I like to bake 6 cookies at a time. Overcrowding the cookies can lead to the cookies baking into each other and creating wonky shaped cookies. We want the heat to circulate evenly around the cookies so if you find your cookies are spreading too much, bake less cookies on your sheet at one time. 
a stack of pecan pie cookies garnished with flaky sea salt.

Variations and Substitutions

  • Chocolate Chip Pecan Pie Cookies: Add chocolate chips to the cookie dough for a delightful combination of chocolate and pecan flavors.
  • Bourbon Pecan Pie Cookies: Incorporate a small amount of bourbon into the cookie dough or the pecan topping for a sophisticated flavor twist.
  • Drizzled with Caramel or Chocolate: After baking, drizzle the cookies with caramel or melted chocolate for added sweetness and a decorative touch.
  • Mini Pecan Pie Cookies: Make smaller-sized cookies for bite-sized treats, perfect for parties or as a snack.
  • Mini Pecan Pie Cookies: Make smaller-sized cookies for bite-sized treats, perfect for parties or as a snack.
  • Almond extract can be used in place of vanilla extract.

Storage and Freezing

  • I recommend keeping these at room temperature in an air tight container for just 1-2 days, and refrigerate for up to 1 week.
  • Pecan pie cookies can be frozen for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or a freezer bag, separating layers with parchment paper. Thaw at room temperature when ready to eat.

Do you prefer pecan pie or pumpkin pie?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up of pecan pie cookie with bite taken out
4.67 from 27 reviews

Pecan Pie Cookies

Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 14 cookies
These Pecan Pie Cookies have a soft and chewy sugar cookie dough base with a gooey, sweet, crunchy pecan pie filling. It's Pecan Pie in a hand-held treat! Perfect for the holiday season of cookie exchanges!


For the cookie dough

  • 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
  • 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

For the 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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Combine the dry ingredients in a large bowl: all purpose flour, corn starch, baking soda, baking powder and salt. Set aside.
    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
    flour with whisk in a bowl
  • Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
    1/2 cup unsalted butter, cut into cubes, 1/2 cup dark brown sugar, packed, 1/3 cup granulated sugar
    sugar with butter cubes in a bowl
  • Add in the egg, egg yolk and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
    1 tsp. vanilla extract, 1 large egg, room temperature, 1 large egg yolk, room temperature
    pecan pie cookie dough in a bowl
  • Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
    dry ingredients in a bowl
  • Using a 2 tbsp. Cookie scoop, scoop and roll into balls. Then use the back of a tablespoon to make an indent in each cookie dough ball. (I dipped the tablespoon in a little flour so it wouldn’t stick to the cookie dough) Repeat with remaining dough. You should get ~14-16 cookies. Chill shaped cookie dough for at least 30 minutes, or up to 24 hours. 
    nine circles of cookie dough with cookie scoop imprint
  • For the pecan pie filling: in a medium saucepan over medium heat, combine the butter, sugar, maple syrup, and pecans. Allow it to melt and then let it simmer for ~2-3 minutes.
    6 Tbsp. unsalted butter, 1/3 cup dark brown sugar, packed, 1/3 cup pure maple syrup, 2 cups pecans, chopped
    sauce pan melting pecan pie cookie ingredients
  • Then add in the heavy cream, spices and salt. Let it bubble again for 1-2 more minutes. Remove from heat and allow to cool. Mixture will be runny when hot, but as it cools, it thickens! 
    1/3 cup heavy cream, 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, 1/8 tsp. salt
    sauce pan melting pecan pie cookie ingredients
  • When ready to bake, preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Scoop ~2 tsp. of the pecan pie filling into the chilled cookie dough cavity. You don't want to add too much because it risks spilling over the sides and you'll add more on top when they’re out of the oven.
    six cookies on a baking sheet topped with pecans
  • Bake 6 cookies on a sheet at a time because they spread a little and bake for 10-12 minutes, I always bake for 10 minutes for the perfect chewy cookie!
    six cookies on a baking sheet topped with pecans
  • Swirl a cup around the cookies while they are warm to make perfect circular cookies. Add remaining pecan pie filling on top of cookies to make them look nice and full and finish with a sprinkling of flaky sea salt.
    flaky sea salt, for finishing
    six cookies on a baking sheet topped with pecans
  • Allow to cool on the cookie sheet 10 minutes then transfer to a wire rack to cool completely and allow the pecan pie filling to set up. Enjoy!
    cookies with pecan pie toppings


Nutrition Information

Serving: 1cookie, Calories: 325kcal (16%), Carbohydrates: 44g (15%), Protein: 7g (14%), Fat: 15g (23%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 64mg (21%), Potassium: 72mg (2%), Fiber: 1g (4%), Sugar: 22g (24%), Vitamin A: 482IU (10%), Vitamin C: 0.04mg, Calcium: 46mg (5%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.67 from 27 votes (25 ratings without comment)
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Megan Clarizio

I know I say this about every cookie recipe on the site, but these are a new favorite! Absolutely delicious!

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The filling in these cookies is absolutely amazing!! My oven had a mishap and my parchment paper caught on fire burning 7 of my cookies to a crisp! Left with 9 really good ones I can’t wait to try!

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Tawnie, #6 in your instructions lists the same exact info in #7. I’m sure it was an oversight. I ended up with way too much pecan filling than could be incorporated into the cookies, even adding an extra layer of it once the cookies cooled. Next time, I’d leave out the clove and nutmeg because those aren’t pecan pie spices.

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