Pecan Pie Cookies

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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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pecan pie cookies

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.

Once Thanksgiving passes, I feel like people forget about pecan pie, but I don’t. I know people are all pie’d out come December, but that’s why turning my favorite pie into a cookie is the perfect way to get that flavor into Christmas…and all year long.

Cookies are my major downfall during December. 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!

pecan pie cookies

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.

pecan pie cookies with bite taken out

What makes these cookies Pecan Pie Cookies?

The filling! The filling isn’t as comprehensive as a regular pecan pie, and in fact it’s more like a brown sugar pecan pie than a classic one.

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.

pecan pie 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:

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pecan pie cookies
3.74 from 88 votes
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Pecan Pie Cookies

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!

Course Dessert
Cuisine American
Keyword cookie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 177 kcal
Author Dorothy Kern

Ingredients

For the Cookies

  • 1 cup brown sugar packed
  • 3/4 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the filling:

  • 1 cup pecans finely chopped
  • 1/2 cup brown sugar packed
  • 2-4 tablespoons whipping cream or milk (see note)
  • 1 teaspoon vanilla
  • Pinch salt

Instructions

  1. Heat oven to 350°. Line two cookie sheets with parchment paper or silicone baking mats.

  2. 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.

  3. 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.

  4. 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.

  5. Scoop about 1 rounded teaspoon of mixture into the center of each cookie. Bake for 10-12 minutes, or until the cookies are baked and just starting to turn golden. Cool slightly before removing from cookie sheet.

  6. Store in an airtight container for up to three days or freeze for up to one month.

Recipe Video

Recipe Notes

Recipe from here.

Nutrition Facts
Pecan Pie Cookies
Amount Per Serving (1 cookie)
Calories 177 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 24mg 8%
Sodium 32mg 1%
Potassium 67mg 2%
Total Carbohydrates 22g 7%
Sugars 13g
Protein 1g 2%
Vitamin A 4.2%
Vitamin C 0.1%
Calcium 2.7%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

**Did you make this recipe? Don’t forget to give it a star rating below!**

This recipe was originally posted in 2010, updated October 2018.

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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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6 comments

  1. These look heavenly! I’ll take 1 or 2 (dozen that is). 😀

  2. Without a doubt, I am making these starting in November, peaking in December and we’ll see from there. This looks like a WINNER.

    Another great post. Big Thanks To You & Happy Early Thanksgiving!!

  3. Looks amazing :)…about how many cookies does the recipe make? Trying to figure out if a double batch would be necessary for my big family 😄

  4. Just curious if anyone has ever tried adding some mini chocolate chips to the filling? I thought about trying that but wanted some feedback. 

  5. These cookies look amazing. However, I’ve tried them twice now and they go flat. They taste amazing but are half the height and twice the circumference. The second time I did it, I watched your video and did exactly as you did. What did I do wrong?

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