Pecan Pie Cookies – Soft Cookies Inspired by Classic Pecan Pie
Pecan Pie Cookies bring all the warm, comforting flavors of traditional pecan pie into a soft, chewy, handheld cookie — no pie crust, no slicing, no mess. These cookies combine a buttery sugar cookie base with a rich, gooey pecan filling flavored with brown sugar, maple syrup, cinnamon, and cozy fall spices. Finished with a sprinkle of flaky sea salt, they’re the perfect balance of sweet, nutty, buttery, and slightly salty.
They’re easier to serve than pie, easier to store, and just as nostalgic — making them ideal for Thanksgiving dessert tables, Christmas cookie platters, bake sales, and cozy weekend baking. Every bite feels like a mini pecan pie wrapped in a soft cookie hug.
Why You’ll Love These Pecan Pie Cookies
- All the flavor of pecan pie without making a crust
- Soft and chewy texture with a gooey pecan center
- Perfect for holidays, cookie exchanges, and gift boxes
- Freezer-friendly and great for making ahead
- Beautiful presentation with minimal effort
Ingredients
For the Cookie Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Cornstarch | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, cubed | ½ cup |
| Dark brown sugar, packed | ½ cup |
| Granulated sugar | ⅓ cup |
| Large egg, room temperature | 1 |
| Egg yolk, room temperature | 1 |
| Vanilla extract | 1 teaspoon |
For the Pecan Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter | 6 tablespoons |
| Dark brown sugar | ⅓ cup |
| Pure maple syrup | ⅓ cup |
| Pecans, chopped | 2 cups |
| Heavy cream | ⅓ cup |
| Cinnamon | ½ teaspoon |
| Cloves | ¼ teaspoon |
| Nutmeg | ¼ teaspoon |
| Salt | ⅛ teaspoon |
| Flaky sea salt | For topping |
How to Make Pecan Pie Cookies
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In a separate large bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla extract.
Slowly mix the dry ingredients into the wet ingredients just until combined. Do not overmix. Cover and chill the dough for at least 30 minutes.
Step 2: Make the Pecan Filling
In a saucepan over medium heat, melt the butter with the brown sugar and maple syrup. Stir until smooth.
Add the chopped pecans, heavy cream, cinnamon, cloves, nutmeg, and salt. Simmer for 3–5 minutes until thickened slightly. Remove from heat and allow to cool.
Step 3: Assemble the Cookies
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough balls (about 2 tablespoons each) and place them on the baking sheet. Use your thumb or the back of a spoon to create an indentation in the center.
Spoon a small amount of pecan filling into each indentation.
Step 4: Bake
Bake for 11–13 minutes, or until the edges are lightly golden and the centers are set but soft.
Remove from oven and immediately sprinkle with flaky sea salt. Let cool on the pan for 5 minutes before transferring to a rack.
Pro Tips for Perfect Pecan Pie Cookies
- Chill the dough to prevent spreading.
- Do not overfill the centers or the filling may overflow.
- Toast the pecans first for extra nutty depth.
- Let the filling cool slightly so it thickens before spooning.
Serving Suggestions
- Serve warm with vanilla ice cream.
- Add to holiday cookie trays.
- Wrap individually for edible gifts.
- Enjoy with coffee, tea, or hot cocoa.
Final Thoughts
These Pecan Pie Cookies capture everything we love about pecan pie — buttery richness, caramelized sugar, toasted nuts, and warm spice — all wrapped into a soft, chewy cookie that’s easy to make and even easier to love. They’re festive, nostalgic, and completely irresistible.
If you’re looking for a cookie that feels special without being complicated, this recipe delivers every single time.