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!
This Pecan Pie Cookie post is sponsored by Danish Creamery, all opinions are my own.
How to Make Pecan Pie Cookies Video
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:
How do you make thumbprint cookies?
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 Filling for Pecan Pie Cookies
- 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:
Tools Used in This Recipe
Pecan Pie Cookies
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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 teaspoon vanilla extract
- 1/4 cup heavy cream
- 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!
- 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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