Easy Pecan Pie Cookies are a delightful twist on the classic Southern pecan pie, reimagined into bite-sized, handheld treats that capture the same rich, buttery, nutty flavor in a soft, chewy cookie form. With a tender cookie base and a gooey pecan filling reminiscent of the pie’s iconic center, these cookies offer the comforting taste of pecan pie without the need for slicing, baking a full crust, or waiting for a pie to set. Perfect for holidays, cookie swaps, and year-round dessert tables, these cookies blend simplicity with indulgence, offering a homemade-from-scratch flavor with a fraction of the effort and time. Whether enjoyed warm out of the oven or cooled to chewy perfection, pecan pie cookies are sure to satisfy lovers of traditional pecan pie and cookie enthusiasts alike.
The history of pecan pie dates back to the late 19th century, with deep roots in Southern American cuisine where pecans are native to the region and widely used in desserts. As corn syrup became more commercially available in the 1920s, recipes for pecan pie grew in popularity, particularly after Karo syrup began promoting the dessert on their labels. Over time, pecan pie evolved into a quintessential holiday staple across the United States, especially around Thanksgiving and Christmas. The idea of transforming this beloved pie into cookie form is a more modern invention, likely developed during the late 20th or early 21st century by home bakers and food bloggers seeking ways to make traditional desserts more accessible, shareable, and portion-controlled. Easy pecan pie cookies combine the nostalgia of classic pecan pie with the ease and portability of cookies, making them a favorite in contemporary baking.
Ingredients Breakdown
Cookie Base: Typically made from a blend of all-purpose flour, butter, brown sugar, granulated sugar, eggs, baking powder, and vanilla extract. The dough is often soft and slightly chewy, designed to hold the filling without spreading too much during baking.
Pecan Pie Filling: A mixture of finely chopped pecans, corn syrup or maple syrup, brown sugar, butter, vanilla extract, and a pinch of salt. Some variations include a dash of cinnamon or bourbon for extra warmth and flavor.
Optional Toppings or Add-Ins: Extra pecans on top for presentation, flaky sea salt for contrast, or even chocolate chips or caramel drizzle for a more decadent version.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together ½ cup unsalted butter (softened), ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually mix the dry ingredients into the wet ingredients to form a soft dough.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create a deep well in the center of each cookie. Chill the shaped dough in the fridge for 15 minutes to prevent spreading.
- Meanwhile, prepare the pecan filling by combining 1 cup finely chopped pecans, ⅓ cup corn syrup or maple syrup, ¼ cup brown sugar, 1 tablespoon melted butter, ½ teaspoon vanilla extract, and a pinch of salt in a bowl. Mix until fully combined.
- Spoon about 1 teaspoon of the pecan filling into the center of each chilled cookie.
- Bake the cookies for 12–14 minutes or until the edges are lightly golden and the filling is bubbly. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Tips for the Perfect
Use finely chopped pecans for better distribution and less risk of overfilling. Chill the cookie dough after forming the wells to prevent excessive spreading. Don’t overfill each cookie—about a teaspoon of filling is just right. Use parchment paper or silicone mats to avoid sticking. Bake in the center of the oven for even browning. Let the cookies cool slightly before moving to prevent them from breaking apart. For an extra shine and gloss, brush the tops with a little maple syrup after baking.
Variations and Customizations
Swap the corn syrup with pure maple syrup, honey, or brown rice syrup for a different flavor profile. Add a splash of bourbon or rum to the filling for an adult twist. Sprinkle cinnamon or nutmeg into the filling for a warm spiced note. Add mini chocolate chips or a caramel drizzle for added richness. For gluten-free needs, use a 1:1 gluten-free flour blend. For a vegan version, replace butter with plant-based margarine and use a flax egg substitute. Shape the cookies larger for more of a dessert-style portion or smaller for bite-size treats.
Health Considerations and Nutritional Value
While incredibly delicious, pecan pie cookies are a sweet treat high in sugar, fat, and calories due to ingredients like butter, sugar, and corn syrup. One or two cookies can easily satisfy a craving, making portion control important. Pecans do add some nutritional benefits, including healthy fats, fiber, and protein, as well as magnesium and antioxidants. To lighten the recipe, you can reduce the sugar slightly or use a sugar substitute, swap part of the butter for unsweetened applesauce, or opt for whole wheat flour for extra fiber. For lower-calorie needs, mini-sized cookies or smaller portion sizes can help maintain balance without sacrificing the indulgent experience.
FAQ
Can I make pecan pie cookies ahead of time? Yes, the cookie dough and filling can be prepared a day in advance and stored in the fridge.
Can they be frozen? Yes, both baked cookies and unbaked dough freeze well. Freeze in a single layer, then transfer to bags or containers.
Can I use store-bought cookie dough? For a shortcut, yes—but homemade dough gives a better texture and flavor.
What’s the best way to chop pecans? Use a food processor with quick pulses or a sharp knife—avoid overprocessing into pecan meal.
Can I make them nut-free? Pecan pie cookies rely on pecans for flavor and texture, but you can try sunflower seeds or oats as an alternative filling in a similar base.
Easy Pecan Pie Cookies
Ingredients
Pecan Pie Filling:
- ½ cup 110g packed light or dark brown sugar
- 2 tablespoons 30ml heavy whipping cream (35%)
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 tablespoon 15ml corn syrup or maple syrup
- ⅛ teaspoon salt
- ⅔ cup 85g coarsely chopped pecans
Cookie Dough:
- ½ cup 113g unsalted butter, softened
- ⅓ cup 65g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 tablespoon 15ml whole milk
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For Topping (Optional):
- ¼ cup 30g additional chopped pecans
- 4 oz 113g melted dark chocolate for drizzling or dipping
Instructions
- Prepare the pecan pie filling: In a small 1-quart stainless steel saucepan, combine all the filling ingredients except for the chopped pecans. Whisk the mixture until fully blended, then stir in the pecans. Place the saucepan over medium heat and cook, whisking constantly, until the mixture just begins to bubble and thicken. Let it bubble for an additional 30 seconds while continuing to whisk—this process should take about 5 to 7 minutes. Remove from heat immediately and pour the mixture into a clean bowl. Allow it to cool completely at room temperature, then transfer to the refrigerator and chill for about 1 hour until fully set and cold.
- Prepare the cookie dough: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream together using a wide rubber spatula by hand or beat with an electric hand mixer on medium speed for about 2 minutes, until the mixture is light, pale, and fluffy. Add the egg yolk and vanilla extract, mixing thoroughly, then stir in the milk until incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until well blended. Gradually add the dry ingredients into the butter mixture, folding with a spatula until everything is evenly incorporated and the dough becomes smooth.
- Cover the bowl and refrigerate the dough, or, for easier portioning later, transfer the dough onto a large sheet of plastic wrap. Using floured hands, shape and roll it into a 10-inch log. Wrap tightly and refrigerate for 1 hour or freeze for 30 minutes to firm up.
- Line two large cookie sheets with parchment paper. If the dough was kept in the bowl, use a 1-ounce cookie scoop (about 2 tablespoons of dough) to portion out exactly 13 equal-sized cookies. Roll each scoop into a smooth ball. If using the dough log, slice it into 13 even pieces, roll each into a ball, and place on the prepared sheets, spacing them about 3 inches apart.
- Using a 1-teaspoon measuring spoon, press down in the center of each dough ball to create a deep well. Gently push the sides upward or squeeze the dough slightly inward to maintain the shape. If any cracks appear in the dough, simply press them back together. Fill each well with about 1 teaspoon of the chilled pecan filling. You won’t need all the filling at this stage—save the remainder for topping the cookies after baking. Place the trays in the refrigerator for 15 minutes while preheating the oven.
- Preheat the oven to 375°F (190°C).
- Bake the cookies for 8 to 10 minutes, or until the edges are golden brown and the pecan filling starts to bubble. Remove the trays from the oven and place them on wire racks to cool for 5 minutes, then carefully transfer each cookie to the rack to cool completely.
- Once the cookies have cooled, spoon a little of the reserved pecan filling on top of each one. If desired, sprinkle with additional chopped pecans for extra crunch. For an elegant finish, drizzle melted dark chocolate over the tops—this step is optional but adds a decadent touch.