Pecan Pie Cookies are an easy cookie recipe that tastes like pecan pie! This brown sugar cookie is filled with a pecan pie mixture and are perfect for your holiday cookie platters.
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BEST PECAN PIE COOKIES EVER
I first made these cookies back in the early 2000s and have been making them ever since. Pecan pie is one of my favorite flavors so making them into cookies is absolutely up my alley.
Cookies are my major downfall all year, but especially during the holidays. I love to make them, to freeze them, then snack on them all month long. It’s way too easy to grab a cookie or three out of the freezer and snack on them. These pecan pie cookies are actually good straight out of the freezer…not that I’m admitting it’s me who figured that out.
(And I wonder why I can’t lose weight, SMH.)
At the holidays, cookies abound, and not just basic chocolate chip cookies or peanut butter cookies will do. No, you need things like snowballs or mint chocolate cookies or slice and bake cookies, or eve cute Christmas cookies. That’s how these easy pecan pie cookies fit into the equation: they’re delicious but also pretty and unique enough for the holidays.
These pecan pie cookies are a soft brown sugar thumbprint cookie filled with a pecan pie mixture and they’re soft and super flavorful.
You won’t be able to eat just one!
You can see how the thumbprint cookies are full of brown sugar just by the color. Because of the brown sugar they stay super soft too!
This pecan pie cookie recipe originally came from Land O’ Lakes but I’ve edited it just a bit. For one thing, I make them bigger. Bigger cookies are always better!
Soft and chewy pecan pie cookies have a strong brown sugar flavor with some crunch from the pecan pie filling.
How do you make thumbprint cookies?
These come together easily – just one bowl and a mixer to create a soft cookie dough. Scoop your cookies and roll them into balls, then create your thumbprint.
- Use the back of a wooden spoon to create a small hole in the cookie for the filling.
- Or use your thumb or a knuckle to press the hole.
Ingredients You Need
Brown Sugar: Needed for the cookie and the filling. The cookie stays so soft from the brown sugar.
Butter: Use unsalted butter that’s been softened.
Egg, Salt: Regular cookie ingredients
Baking Powder: Instead of soda, we use baking powder in these – it keeps them soft and puffy.
Flour: Use all purpose flour and measure it correctly.
Pecans: Chop them small!
Heavy Whipping Cream: this gives it the delicious creamy filling texture.
What makes these cookies Pecan Pie Cookies?
You simply mix brown sugar with pecans and heavy cream to make the filling.
Can you substitute milk or non-dairy milk for heavy cream in the filling?
Yes! Follow my tips below for the perfect pecan pie filling for these cookies.
Tips to make Pecan Pie Cookies:
- Chop the nuts small. The thumbprints aren’t very big so you want to be sure to fit the maximum amount of filling in each cookie. I like to chop them fine.
- Heavy cream is best but if you don’t have it, you can use milk or non-dairy milk, just use less of it. You’ll use about 3-4 tablespoons if you’re using heavy whipping cream, but only about 2 tablespoons if you’re using regular or dairy-free milk.
- Bake until the bottoms are golden and they’ll stay soft for a few days.
- Freeze for up to one month.
Other pecan pie recipes you might like:
- Pecan Pie Fudge
- Apple Pecan Pie Baked Brie
- Pecan Pie Baklava
- Pecan Pie Bars by Brown Eyed Baker
- Pecan Pie Muffins by The Cookie Rookie
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Pecan Pie Cookies
For the Cookies
- 1 cup (200g) packed brown sugar
- ¾ cup (170g) unsalted butter , softened
- 1 large egg
- 1 teaspoon vanilla
- 2 cups (248g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- 1 cup (60g) finely chopped pecans
- ½ cup (100g) packed brown sugar
- 2-4 tablespoons (30-60ml) whipping cream or milk (see note)
- 1 teaspoon vanilla
- Pinch salt
- Heat oven to 350°. Line two cookie sheets with parchment paper or silicone baking mats.
- Beat brown sugar, butter, egg, and vanilla at medium speed (using a hand or stand mixer) until creamy. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.
- Shape dough into 2 tablespoon balls. Place 2 inches apart onto parchment lined cookie sheets. Make an indentation in each cookie with your thumb or the back of a wooden spoon, rotate it to hollow the cookie out slightly.
- Make the filling: stir pecans, brown sugar, salt, and vanilla. Add 2 tablespoons whipping cream or milk. Stir until thick mixture forms, adding a bit more cream or milk as necessary. (If you use milk, you’ll need only about 2 tablespoons. If you use cream you might need more.) It should be too wet, just a thick mixture.
- Scoop about 1 rounded teaspoon of mixture into the center of each cookie. Chill 20 minutes.
- Bake for 10-12 minutes, or until the cookies are baked and just starting to turn golden. Cool slightly before removing from cookie sheet.
- Store in an airtight container for up to three days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
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This recipe was originally posted in 2010, updated October 2018.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 15, 2021