Pecan Pie Cookies Recipe

If you’re craving all the cozy, nutty goodness of a classic pecan pie but want something a bit more shareable (and honestly, a little less fuss), these Pecan Pie Cookies hit the spot. Imagine everything you love about pecan pie—the gooey, maple-laced filling, the warm spices, that irresistible crunch—all nestled in a buttery cookie base. These treats are the perfect bite-sized indulgence for holiday gatherings, bake sales, or just because you feel like spoiling yourself (and your friends). Trust me, once you’ve tried baking a batch of Pecan Pie Cookies, they’ll become a treasured favorite in your cookie rotation.

Ingredients You’ll Need

One of the best things about making Pecan Pie Cookies is how the ingredients come together to create layers of texture and flavor. Each component, from your basic pantry staples to those aromatic spices, plays a starring role in making these cookies so memorable.

• All-purpose flour: This creates the sturdy, yet tender base for your cookies, ensuring they hold up to the gooey filling.
• Cornstarch: Adds lightness to the cookie dough, making the cookies soft in the center but crisp around the edges.
• Baking soda and baking powder: Work together to give your cookies a subtle lift and chewiness.
• Salt: Don’t skip this—it sharpens the sweetness and pulls out the nutty notes.
• Unsalted butter: Adds richness and depth both in the dough and the pecan filling.
• Dark brown sugar: For those deep, caramel-like flavors we love in both the dough and the filling.
• Granulated sugar: Balances out the brown sugar and helps the cookie edges crisp up.
• Vanilla extract: Brings a cozy, aromatic note to enhance all the other flavors.
• Egg and egg yolk: The extra yolk boosts richness and creates the perfect chewy, fudgy cookie texture.
• Pure maple syrup: Essential for that classic pecan pie flavor—use the real stuff for best results!
• Pecans (chopped): The star of the show; toasting them beforehand ramps up their flavor even more.
• Heavy cream: Gives the pecan pie filling a luscious, creamy texture.
• Ground cinnamon, cloves, and nutmeg: These spices infuse the filling with warmth and complexity.
• Flaky sea salt: A final sprinkle draws out every flavor and adds the perfect finishing crunch.

How to Make Pecan Pie Cookies

Step 1: Prepare the Cookie Dough

First things first: whisk together your flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. In a separate large bowl, cream the butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy—it’ll take a couple of minutes, but it’s worth it! Beat in the vanilla, egg, and egg yolk until fully combined, then gently mix in the dry ingredients. Divide that dreamy dough into 24 evenly-sized balls, place them on a parchment-lined baking sheet, and let them chill in the fridge for at least 30 minutes. This helps the cookies keep their shape (and results in those lovely, golden edges).

Step 2: Make the Pecan Pie Filling

While your cookie dough chills, it’s time for the magic! In a saucepan, melt the butter, then stir in the dark brown sugar and maple syrup. Let it simmer for just a minute or two—just long enough for the sugar to dissolve and turn glossy. Next, stir in the heavy cream and spices, letting the whole mixture bubble gently for a couple more minutes. Last but absolutely not least, off the heat, fold in your chopped pecans and give everything a good stir. Let the filling cool slightly so it thickens a bit but stays scoopable.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C). Take each chilled dough ball and press a thumbprint (or use the back of a spoon) to create an inviting little well for your filling. Spoon a generous teaspoon or two of the pecan filling into each well—it’s fine if it’s a little messy, that’s part of the charm! Slide the baking sheet into the oven and bake for 12-14 minutes, until the cookie edges are set and just starting to turn golden. Let them cool on the baking sheet to finish firming up before moving them to a wire rack.

Step 4: Finish with Flaky Sea Salt

Once your cookies are completely cool, sprinkle them with flaky sea salt. This final touch isn’t just for looks; it brings out a new depth of flavor in both the filling and the buttery dough. With that, your Pecan Pie Cookies are ready to shine!

How to Serve Pecan Pie Cookies

Garnishes

A little extra flourish never hurt anyone! For an elegant finish, sprinkle an extra pinch of flaky sea salt or dust the cookies with a touch of cinnamon right before serving. If you want to get truly decadent, drizzle the tops with a thin ribbon of melted dark chocolate for a special occasion.

Side Dishes

Pair your Pecan Pie Cookies with a scoop of vanilla bean ice cream or a dollop of softly whipped cream for a classic dessert plate. They’re also a fantastic match with after-dinner coffee or spiced chai tea—the nuttiness and spice complement warm beverages perfectly.

Creative Ways to Present

For a standout dessert platter, stack your cookies on a rustic cake stand and intersperse with whole pecans and cinnamon sticks. Or, if you’re gifting them, package individual cookies in craft paper and tie with twine. For a party, set up a “cookie bar” with fruit preserves, whipped cream, or chocolate sauce for dipping—everyone loves a build-your-own treat!

Make Ahead and Storage

Storing Leftovers

To keep your Pecan Pie Cookies fresh and chewy, store them in an airtight container at room temperature for up to five days. Slip a slice of sandwich bread in the container, if you like, to keep moisture in and prevent the cookies from getting too crisp.

Freezing

Both the unbaked cookie dough balls and finished cookies freeze beautifully. Freeze dough balls on a baking sheet until solid, then transfer to a freezer bag (assembled cookies can be frozen in a single layer with parchment between each layer). They’ll keep for up to 2 months—just thaw and proceed with filling or serving as needed.

Reheating

If your cookies need a little pick-me-up, pop them in a 300°F oven for 2-3 minutes straight from storage. This brings back their crisp edges and revives the gooey center without drying them out. If frozen, let them thaw first before reheating for best results.

FAQs

Can I make Pecan Pie Cookies without maple syrup?

While maple syrup gives the filling that signature flavor, you can substitute with light corn syrup or golden syrup if needed, though the taste will be slightly different. For best results, try to stick with pure maple syrup to capture that true pecan pie vibe.

Can I use store-bought pie crust instead of making cookie dough?

These cookies are what makes this treat so unique! Using pie crust would change the texture completely, and you’d miss out on the soft, chewy base that sets Pecan Pie Cookies apart. Trust me, the homemade dough is worth it and comes together quickly.

How can I make these cookies gluten-free?

Swap the all-purpose flour for your favorite gluten-free baking blend (make sure it contains xanthan gum for structure). The pecan filling is naturally gluten-free, so you’ll still get all the wonderful flavor!

Can I prep the dough ahead and bake later?

Absolutely! The dough balls can be made up to three days ahead and stored well-covered in the fridge. When you’re ready to bake, shape, fill, and pop them in the oven according to the instructions. Great for planning ahead before a party or holiday!

How do I prevent the filling from overflowing?

Don’t overfill the wells—1 to 2 teaspoons is perfect. Scooping too much filling can cause overflow while baking, but if a little leaks over the side, consider it extra deliciousness! Chilling the dough before filling also helps the cookies keep their shape.

Final Thoughts

There’s just something about the aroma of toasted pecans and warm spices that makes these Pecan Pie Cookies impossible to resist. Whether you’re whipping up a batch for a holiday celebration, an afternoon treat, or a cozy night in, these goodies always disappear fast. Give them a try and see just how quickly they turn into a new family tradition!

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