Pecan pie cookies are soft, buttery brown sugar cookie cups filled with a classic pecan pie-style filling. This straightforward recipe requires no chilling and comes together in about 30–35 minutes, making it a perfect shortcut when you want pecan pie flavor in a portable, bite-sized treat.
Why Should You Make This Recipe
If you love pecan desserts, these cookie cups are a delightful way to enjoy traditional pecan pie flavors with less fuss. They pair a soft, buttery sugar cookie “crust” with a gooey, spiced pecan filling so you get the familiar taste of pecan pie without rolling a pie crust. Key benefits:
- Quick and no-chill: The dough is ready to scoop right away. Par-bake the cookie cups, add the filling, and finish baking—no refrigeration needed.
- A twist on a classic: The sugar cookie base replaces pie crust while the filling stays true to classic pecan pie flavors. The result looks like a mini pie and tastes like the real thing.
Ingredients
This recipe uses simple pantry staples. Gather the following to make 12 pecan pie cookies.
Sugar Cookie Base
All-purpose flour, salt, unsalted butter, light brown sugar, an egg yolk, and vanilla extract.
Pecan Pie Filling
Unsalted butter, light brown sugar, maple syrup (or corn syrup), heavy cream, ground cinnamon, and finely chopped pecans.
Substitutions
Common substitutions and tips:
- Gluten-free: Use a reliable 1:1 gluten-free flour and measure by weight.
- Salted butter: Can replace unsalted butter; omit the added salt.
- Sugar alternatives: Maple sugar can replace light brown sugar in many recipes; this has not been extensively tested here.
- Egg yolk: Adds richness and chew; omit if needed.
- Maple syrup vs corn syrup: Maple syrup works well in the filling; you can swap in corn syrup if you prefer.
- Nut swap: Walnuts can be used if pecans aren’t available.
How To Make
Follow these steps to assemble and bake the pecan pie cookies.
- Preheat: Preheat the oven to 350°F (177°C). Grease a 12‑cup muffin pan. Cut parchment strips to create little slings that hang out of each cup—this makes removing the cookie cups easier.
- Make the cookie dough: In a stand mixer or with a hand mixer, beat room-temperature butter and light brown sugar until light, about 3–4 minutes. Mix in the egg yolk and vanilla, then add flour and salt and mix until just combined.
- Scoop and shape: Using a 3‑tbsp scoop, place about 3 tablespoons (45 ml) of dough into each prepared muffin cup. Press the dough to the bottom and up the sides to form a cup. Bake 10–12 minutes.
- Make the filling: In a microwave-safe bowl, combine butter, light brown sugar, and maple syrup. Heat in 30-second increments, stirring until butter melts. Whisk in heavy cream and cinnamon, heat for another minute, then stir in the chopped pecans.
- Fill and finish baking: Remove the par-baked cookie cups from the oven and gently reshape the cups if needed. Spoon about 1 tablespoon (15 ml) of the pecan filling into each cup. Bake an additional 10–14 minutes, until cookie edges are golden and filling is set.
Cool: Let the cookies cool in the muffin pan for 30 minutes. Use the parchment slings to lift each cookie cup from the pan, then cool another 30 minutes at room temperature. Refrigerate to fully set if desired, or serve at room temperature.
How To Make Ahead, Store, Freeze, Thaw and Store
- Make ahead: Prepare the cookie dough up to the point of scooping and par-baking. Wrapped tightly, the dough keeps in the fridge for up to 1 week; bring to room temperature before forming cups.
- Store baked cookies: Store in an airtight container in the refrigerator for up to one week.
- Freeze: Flash-freeze baked, cooled cookies on a parchment-lined sheet. Wrap individually in plastic and store in a freezer bag for up to 2 months.
- Thaw: Move desired cookies to the fridge to thaw overnight, then bring to room temperature before serving or warm briefly in the microwave.
M’s Expert Tips
- Grease and line the pan: Grease the muffin tin and add parchment slings to make removal simple.
- Bring ingredients to room temperature together: Set out butter, egg yolk, and cream about an hour before baking so everything mixes evenly.
- Measure flour correctly: For best results weigh dry ingredients or spoon and level flour into your measuring cup.
- Don’t overmix: Mix the dough just until combined to keep the cookie base tender.
- Fully cool: Allow adequate cooling in the pan so the cookie cups set and lift cleanly.
FAQs
Toast or swap in walnuts for a similar flavor and texture if pecans aren’t available.
Yes. Press the cookie dough into a lined 8×8 or 9-inch pan, par-bake the crust, pour the pecan filling on top, and bake until set for cookie bars instead of cups.
They share the concept of a sugar cookie base with pecan pie filling, but this recipe makes individual cookie cups rather than a single oversized cookie.
Other Cookie Cup Recipes To Try
- Pumpkin Pie Cookies
If you try this Pecan Pie Cookies recipe, consider rating it and leaving a comment so other bakers can find it. Happy baking! – M
Pecan Pie Cookies Recipe
Megan
Equipment
- 12‑cup muffin pan
- 12 parchment paper strips
- Stand mixer with paddle or hand mixer
- Microwave-safe mixing bowl
- Large cookie scoop (3 tbsp) and small scoop (1 tbsp), optional
Ingredients
Sugar Cookie Crust
- 1 cup (226 g) unsalted butter, soft but cool to the touch
- ¾ cup (150 g) light brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk, room temperature
- ½ teaspoon salt
- 2¼ cups (270 g) all-purpose flour
Pecan Pie Cookie Filling
- 5 tablespoons (71 g) unsalted butter
- ¼ cup (50 g) light brown sugar
- ¼ cup (59 ml) maple syrup
- ¼ cup (59 ml) heavy cream
- ½ teaspoon ground cinnamon
- ¾ cup finely chopped pecans
Instructions
- Preheat oven to 350°F (177°C). Grease a 12‑cup muffin pan. Line each cup with a parchment strip that extends out of the cup to form a sling.
- Beat butter and light brown sugar until light and fluffy, about 3–4 minutes.
- Mix in egg yolk and vanilla. Add flour and salt, mixing until just combined.
- Scoop about 3 tablespoons (45 ml) of dough into each muffin cup, pressing up the sides to form cups. Bake 10–12 minutes.
- In a microwave-safe bowl, combine butter, brown sugar, and maple syrup. Heat in 30-second intervals until butter melts, stirring between intervals. Whisk in heavy cream and cinnamon, heat one more minute, then stir in chopped pecans.
- Remove par-baked cups from oven and reshape if needed. Spoon about 1 tablespoon (15 ml) of filling into each cup. Bake 10–14 more minutes until edges are golden and filling is set.
- Cool in the pan for 30 minutes, then lift cookies out using the parchment slings and cool an additional 30 minutes at room temperature. Chill to set if desired.