If you love pecan pie, then you're going to love these Soft and Chewy Pecan Pie Cookies! These moist, sweet brown sugar pecan pie filling cookies stay nice and soft and they freeze well too. Easier than pie!
Pecan pie is a classic holiday tradition and this easy cookie is a must bake recipe for the cookie tray, that bakes up beautifully.
Easy pecan pie cookies
Let's face it many of us wait all year long for thanksgiving to come around so we can have a piece of pecan pie. My husbands mom makes a delicious perfect pecan pie that would be fair worthy at any southern fair. I love butter tarts, I cannot resist the sweet gooey filling with the butter crust.
This recipe for pecan pie cookies combines the best of both of these holiday favourite recipes into a soft delicious brown sugar cookie. This recipe is adapted from Land O Lakes pecan pie cookies and it is one of our favorite Christmas cookies ever!
These are similar to pecan pie thumbprint cookies that are so easy to make, with simple ingredients and no fancy equipment required.
They are perfect for a cookie exchanges and box gift giving. They would be delicious drizzled with chocolate as well!
Try my other holiday cookie recipes like pecan sandies and snowball pecan cookies that we love and enjoy every year for our holiday baking. Enjoy them with our hot chocolate peppermint or Starbucks inspired white hot chocolate.
Ingredients for pecan pie cookies recipes
- Brown sugar - I like to use light brown sugar in this recipe. You can use dark brown sugar which will give a deeper taste.
- Butter - soften butter at room temperature by taking it out of the refrigerator 30 to 60 minutes before starting the recipe.
- Egg - large egg at room temperrture. Take the egg out of the refrigerator 30 to 60 minutes before starting the recipe.
- Vanilla extract - I recommend using pure vanilla extract in this recipe for best results.
- All purpose flour
- Baking Powder
- Pecans - for a change, you could also substitute walnuts in this recipe.
- Whipping cream - used in the filling and the one that I use is 35% milk fat.
Substitutions for pecan cookies
You could use artificial vanilla extract if that is what you have on hand in the pantry.
Walnuts could be substituted for the pecans in a pinch.
Step by step instructions for pecan pie cookies recipe
This is an easy recipe that comes together quickly! Start by preheating the oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl with electric mixer or bowl from from stand mixer with paddle attachment, cream together butter, brown sugar, egg, vanilla extract.
In a separate small mixing bowl, whisk together all purpose flour and baking powder.
Add dry ingredients to butter mixture and beat on low speed just until combined.
Use a small cookie scoop to measure dough and shape into 1 and ¼-inch balls. Place 2 inches apart on prepared cookie sheets.
Use thumb, or bottom of measuring spoon to make indentation in the centre of each cookie.
For filling: Combine pecans, brown sugar, whipping cream and vanilla extract in small mixing bowl. Stir just until combined.
Fill each indentation in unbaked cookies with 1 heaping teaspoon of filling. It is okay to have the pecan sticking out of the top a little, but not too much of the liquid from the filling, as it will expand and spread a little.
Bake in 350°F oven for 10-12 minutes until edges are lightly browned.
Cool on baking sheets for one minute, then transfer to wire cooling racks.
Variations for recipe for pecan pie cookies
Making a chocolate drizzle for the top of these pecan cookies is another great way to enjoy them for holidays.
You can also sandwich two pecan pie cookies together to get a quick pecan pie sandwich cookie!
Top tips for making the best pecan pie cookies
- Use room temperature and eggs for the best baking results
- Using the best quality ingredients for the best cookie flavor
- Do not over mix the dough
- Line the baking sheets with parchment paper to help prevent over browning and easier cleanup
- Bake them just until the bottoms are golden
Storage & freezing instructions for pecan pie thumbprint cookie
Store cooled pecan cookies in airtight container at room temperature for up to 5 days or in the fridge for 7 to 10 days. Use parchment paper in between layers for easy serving.
Can you freeze pecan pie cookies?
Yes you can! Freeze cooled cookies in freezer-safe container for 2 months. It is a good idea to use parchment paper to separate any cookie layers.
Thaw cookies in the fridge or at room temperature before serving.
You may also enjoy these holiday recipes
Melting Snowman Chocolate Chip Cookies
Snickerdoodle Cookies without Cream of Tartar
Print
Soft & Chewy Pecan Pie Cookies
- Total Time: 27 minutes
- Yield: 36 cookies
Description
If you love pecan pie, then you're going to love these Soft and Chewy Pecan Pie Cookies! These moist, sweet brown sugar pecan pie filling cookies stay nice and soft and they freeze well too. Easier than pie!
Ingredients
1 cup brown sugar, firmly packed
¾ cup butter, softened at room temperature
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
Filling
1 cup chopped pecans
½ cup brown sugar, firmly packed
¼ cup heavy whipping cream
1 teaspoon vanilla extract
Instructions
-
Start by preheating the oven to 350°F. Line two baking sheets with parchment paper.
-
In a large mixing bowl with electric mixer or bowl from from stand mixer with paddle attachment, cream together butter, brown sugar, egg, vanilla extract.
- In a separate small mixing bowl, whisk together all purpose flour and baking powder.
- Add dry ingredients to butter mixture and beat on low speed just until combined.
-
Use a small cookie scoop to measure dough and shape into 1 and ¼-inch balls. Place 2 inches apart on prepared cookie sheets.
-
Use thumb, or bottom of measuring spoon to make indentation in the centre of each cookie.
- For filling: Combine pecans, brown sugar, whipping cream and vanilla extract in small mixing bowl. Stir just until combined.
- Fill each indentation in unbaked cookies with 1 heaping teaspoon of filling. It is okay to have the pecan sticking out of the top a little, but not too much of the liquid from the filling, as it will expand and spread a little.
- Bake in 350°F oven for 10-12 minutes until edges are lightly browned.
- Cool on baking sheets for one minute, then transfer to wire cooling racks.
Notes
Storage: Store cooled pecan cookies in airtight container at room temperature for up to 5 days or in the fridge for 7 to 10 days. Use parchment paper in between layers for easy serving.
Freeze cooled cookies in freezer-safe container for 2 months. It is a good idea to use parchment paper to separate any cookie layers.
Thaw cookies in the fridge or at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 8.3 g
- Sodium: 17.6 mg
- Fat: 6.7 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 0.5 g
- Protein: 1.6 g
- Cholesterol: 17.5 mg
Keywords: pecan pie cookies,
Janice
These cookies are delicious and elegant. A nice alternative to butter tarts if looking for a smaller portion. A big hit with my family.
Sandra Flegg
Thanks so much for sharing your feedback Janice! Thrilled to hear that you enjoyed these pecan pie cookies!