Pecan Pie Cookies deliver all of the rich, nutty, caramel-like flavors of pecan pie but in easy, thumbprint cookie form!
These Pecan Pie Cookies will steal the show at every cookie exchange and Christmas get together! They taste just like pecan pie (or better!) in sharable, bite-size form. These soft, thumbprint cookies are filled with a buttery, nutty, caramelly, gooey, pecan pie filling that is so easy to make in minutes. These Pecan Pie Cookies store and freeze beautifully for the idyllic stress-free, make ahead recipe, the perfect cookie for every occasion!
Christmas cookies bring out the very best! Don’t miss Chocolate Crinkle Cookies, Gingerbread Whoopie Pies, Chocolate Peanut Clusters, Egg Nog Cookies or Nutella Cookies.
This Pecan Pie Cookie post is sponsored by Danish Creamery, all opinions are my own.
How to Make Pecan Pie Cookies Video
WHY YOU’LL LOVE Pecan pie cookies
Taste like pecan pie: The gooey, caramelly, crunchy filling is just like the pecan pie filling we love and crave.
They are COOKIES: Not only do they boast the chewy cookie base, but they are easy to share, transport and eat!
Easy to make: The cookies take less time and guessing to make than pecan pie.
Crowd pleaser: They are impressive for cookie exchanges, gifting or entertaining.
Flavorful: Using dark corn syrup instead of light adds richer, robust toasty flavor. Using both brown sugar and granulated sugar also adds richness, increasing the vanilla adds complex depth and adding cinnamon, nutmeg and cloves adds subtle dimension without overpowering the pecans. You will be in heaven!
Pecan pie cookie INGREDIENTS
This Pecan Pie Cookie recipe begins with basic thumbprint cookie ingredients with the addition of brown sugar to help keep the cookies soft and chewy. Here’s what you’ll need to make the pecan cookie recipe (full measurements in the printable recipe card at the bottom of the post):
FOR THE Thumbprint cookies:
For the Pecan Pie filling:
Do I have to use heavy cream?
Heavy cream is very best for the richest filling, but you may use evaporated milk, half and half or whole milk. If use any of the aforementioned heavy cream substitutes, you’ll only need about 2 tablespoons because they aren’t as thick as heavy cream.
How to make Pecan Pie Cookies
Make the Thumbprint Dough
This recipe comes together quickly by making traditional thumbprint cookies, then filling them with easy pecan pie filling. Here’s how to make the cookies (full recipe with measurements in the printable recipe card at the bottom of the post):
- Step 1: Combine the dry ingredients. Whisk the flour, baking soda, cornstarch and salt together in a medium bowl, or I like to use a liquid measuring cup.
- Step 2: Cream butter and sugars. Beat the butter, brown sugar, and granulated sugar together until combined and creamy.
- Step 3: Add eggs. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Next, beat in the dry ingredients on low speed, until combined, taking care not to overmix. The batter will be very thick.
- Step 4: Make balls. Using a large cookie scoop, scoop and roll the balls, then line them 3 inches apart on a silicone or parchment paper lined baking sheet.
- Step 5: Make thumbprints. Using the backside of a tablespoon (or even your thumb, or wooden spoon), gently make an indentation in the center of each cookie.
- Step 6: Bake. Bake until the center is just set. The cookies will spread quite a bit in the oven and the center will fill in a bit.
- Step 7: Make indentation. While the cookies are still on the baking sheet, use the back of a ¼ cup measuring cup and gently press down on the center of each cookie to make the impression deeper to make room for the filling.
- Step 8: While the cookies cool, make the pecan pie filling:
How to make Pecan Pie Cookie filling
- Step 1: Combine ingredients. Add the pecans, butter, sugars, corn syrup, and spices to a medium saucepan.
- Step 2: Simmer. Bring to a gentle simmer for 2 minutes, stirring often.
- Step 3: Add heavy cream. Remove from heat and stir in the vanilla and heavy cream.
- Step 4: Fill cookies. Fill each cookie with a heaping tablespoon of pecan pie filling.
TIPS FOR making pecan pie cookies
I’ve experimented and perfected this recipe and techniques so you don’t have to! Follow these tips for success and you’ll have the best Pecan Thumbprint Cookies every time:
Pecan Pie Cookie Recipe Variations
How to Make Pecan Pie Cookies ahead
The cookie dough can be covered and chilled in the refrigerator for up to 3 days. You can also bake, cool and store the cookies in an airtight container before filling.
How long are pecan pie cookies good for?
Pecan Pie Cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. If chilled, bring the cookies to room temperature to soften the filling or microwave for 10 seconds to soften.
Can you Freeze Pecan Cookies?
These Pecan Pie Cookies freeze very well. You can either freeze the cookies before or after baking and filling.
TO FREEZE COOKIE DOUGH:
1. Roll balls per instructions and add the thumbprint.
2. Fit as many as you can on a parchment/nonstick lined baking sheet without touching. Freeze until the outsides are hard (about 1-2 hours).
3. Transfer the dough balls to a freezer size plastic bag and freeze for up to 3 months.
4. To BAKE: Place frozen cookie dough balls on a lined baking sheet (6 per sheet) and bake according to instructions without thawing first, adding a couple extra minutes to the baking time.
TO FREEZE BAKED COOKIES
1. Fit as many cooled cookies on a parchment/nonstick mat lined baking sheet without touching.
2. Freeze until solid (about 1 hour).
3. Transfer cookies to a freezer size plastic bag with sheets of parchment in between any layers. Freeze for up to 3 months.
4. TO EAT: Remove any parchment paper and let the cookies sit at room temperature in a single layer until thawed completely.
Looking for more Christmas Cookie Recipes?
Chocolate Crinkle Cookies
Gingerbread Whoopie Pies
Chocolate Peanut Clusters
Egg Nog Cookies
Nutella Cookies
Turtle Cookies
Cinnamon Apple Cookies
Carrot Cake Cookies
Toffee
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Pecan Pie Cookie Recipe
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Ingredients
Large Thumbprint Cookies
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup (16 TBS) unsalted Danish Creamery European Style Butter at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg + 1 egg yolk at room temperature
- 1 1/2 teaspoons vanilla extract
Pecan Pie Filling
- 1/3 cup dark corn syrup (may sub light, see notes)
- 1/3 cup packed light brown sugar
- 3 tablespoons unsalted Danish Creamery European Style Butter
- 1/4 teaspoon ground cinnamon
- 1/8 tsp EACH salt, ground cloves, ground nutmeg
- 1 1/4 cup roughly chopped pecans (about 1/4-inch chop)
Add Later
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
Cookies
- Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats (or bake the cookies in batches.)
- Whisk the flour, baking powder, cornstarch and salt together in a medium bowl (I like to use a large liquid measuring cup).
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes.
- Add egg, egg yolk, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Beat in the dry ingredients on low speed, until just a few flour streaks remain. Stir by hand just until combined. Batter will be very thick.
- Using a large 3 tablespoon cookie scoop, scoop and roll balls, then line them 3 inches apart on the prepared baking sheets (6 per sheet).
- Using the backside of a tablespoon (or even your thumb or end of a wooden spoon), gently make an indentation in the center of each ball (see photos or video).
- Bake at 350 degrees F for 10-12 minutes or until the center is just set (the cookies will spread quite a bit in the oven).
- As soon as you remove the cookies from the oven, while still on the baking sheet, use the back of a ¼ cup measuring cup to gently press down on the center of each cookie to make the impression deeper to make room for the filling.
- Let the cookies cool for 2-3 minutes, then carefully transfer to a wire rack to finish cooling. Once the cookies are cool, make the Pecan Pie Filling:
Pecan Pie Filling
- Add all the Filling ingredients to a medium saucepan EXCEPT the vanilla and heavy cream. Stir over medium-low until the butter is melted. Bring to a gentle simmer for 2 minutes, stirring often.
- Remove from heat and stir in the vanilla and heavy cream.
- Working somewhat quickly, fill each cookie with a heaping tablespoon Filling. If it gets too thick, return to heat to thin. Add a splash of heavy cream if needed. Enjoy!
Video
Notes
- Corn syrup: This helps sweeten the filling, glue it together and prevents it from hardening. I prefer dark corn syrup for its richer, robust toasty flavor, but light corn syrup will also work, the flavor just won’t be as intense.
- Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. If chilled, bring the cookies to room temperature to soften the filling or microwave for 10 seconds to soften. Freeze for up to 3 month, then thaw overnight.
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