Pecan Pie Cookies

These incredible Pecan Pie Cookies have all the flavor of a classic pecan pie in a soft, buttery cookie! With a gooey, caramel-like pecan filling, they’re the perfect treat for cookie trays, holiday parties or gifting. Each bite delivers that irresistible crunch and rich, nutty flavor that makes pecan pie a favorite year after year! The best part? They taste just like pecan pie – no fork required!

Love pecan pie? Make sure to try these favorites: Chocolate Bourbon Pecan Pie, Maple Pecan Pie, Brown Sugar Pecan Pie and these Mini Pecan Pies!

Pecan Pie Cookies Recipe

These Pecan Pie Cookies are perfect for pecan pie lovers If you love pecan pie but want something a little more shareable (and portable!), these Pecan Pie Cookies are for you. Soft, buttery cookie dough creates the perfect base for a gooey, caramel-pecan filling that tastes just like the real thing – because it is! Every bite is rich, sweet and filled with pecans – a perfect balance of texture and flavor.

These Pecan Pie Cookie recipe is what dessert dreams are made of – soft, chewy, and filled with warm brown sugar and buttery pecans. Perfect for cookie exchanges, gifting, or sneaking straight off the cooling rack! Whether you’re baking for a holiday cookie exchange, a Thanksgiving dessert table, or just a cozy night in, these cookies are guaranteed to steal the spotlight. They’re simple to make, beautifully indulgent, and best of all – no fork or plate required!

These cookies take all the best parts of pecan pie and reimagine them into a cookie that’s every bit as decadent and even more convenient.

Why You’ll Love This Recipe

There’s so much to adore about these bite-sized beauties! They’ve got the chewy, buttery cookie base we all crave, filled with a gooey, nutty pecan pie center that tastes like the holidays in every bite.

They’re festive enough for your Thanksgiving dessert table, yet simple enough to whip up on a cozy weekend baking day. And the best part? You don’t have to fuss with rolling out pie crusts or waiting for a whole pie to set.

These cookies deliver all that nostalgic pecan pie flavor in a perfectly snackable form. A sprinkle of flaky sea salt on top takes them to the next level.

Here’s why you’ll want to make them again and again:

• Cookies > Pie: The same buttery, caramel-pecan taste you love from pecan pie, but these cookies are easier to bake and share.
• Perfect Texture: A soft, chewy cookie base with a gooey, nutty center with just the right amount of crunch from the pecans.
• Crowd Pleasing: These cookies look impressive on dessert tables, cookie trays and are perfect for anytime you’re craving a nutty treat.

What You’ll Need

Each ingredient plays an important role in creating the perfect texture and flavor for these cookies. Here’s what you’ll need to have on hand, and as always, you can find the full printable recipe card at the end of the post.

How To Make Pecan Pie Cookies

All the cozy flavor of pecan pie in cookie form! These Pecan Pie Cookies feature a buttery, soft cookie base filled with gooey caramel-pecan filling. Sure to be your new favorite treat for the holidays or any time of year!

Let’s take a quick look at how to make this simple pecan pie cookie recipe and as always, you can find the full printable recipe card at the end of this post.

For The Cookie Dough

1. Cream together butter, light brown sugar and granulated sugar.
2. Beat in egg and vanilla until combined.
3. Whisk together flour, baking powder, baking soda, and salt and to wet ingredients.
4. Mix until just combined. Cover and chill for at least 1 hour.

For The Pecan Pie Filling

1. Combine brown sugars, corn syrup and butter together in a saucepan.
2. Stir occasionally until the sugar is fully dissolved and the mixture is smooth.
3. Add vanilla extract, salt and pecans.
4. Simmer for 3 minutes.
5. Remove from heat and stir in heavy cream.
6. Cool for 15 to 20 minutes.

Assemble and Bake

1. Scoop into balls and roll in granulated sugar.
2. Slightly flatten each ball and create a shallow well in the center. Bake cookies for 7 minutes.
3. Spoon one teaspoon of pecan filling into the center of each cookie.
4. Bake an additional 6 to 7 minutes, until centers are set. Let cool for 5 minutes before transferring to a wire rack.

Storage Information

• Room Temperature: Let cookies cool completely before storing. Store in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 3 days.
• Refrigerate: For longer storage, refrigerate the cookies in an airtight container for up to 1 week. Let them come to room temperature before serving.
• Freeze: To freeze, arrange cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. They’ll keep beautifully for up to 2 months. Thaw at room temperature before enjoying.
• Make Ahead: The cookie dough and filling can also be made ahead and refrigerated separately for up to 2 days before baking.

Variations To Try

• Add a drizzle of melted chocolate or caramel sauce over cooled cookies for an extra touch of indulgence.
• Substitute half the corn syrup with pure maple syrup for a cozy flavor boost.
• Stir in a bit of shredded toasted coconut or mini chocolate chips for extra texture and flavor.
• Use a smaller scoop and reduce bake time for adorable bite-sized cookies perfect for parties.

Can I make the dough ahead of time?

Yes! You can chill the dough in the fridge for up to 2 days or freeze it (scooped into balls) for up to 2 months. Bake from frozen, adding 1–2 minutes to the first bake. 

My filling leaked out. What went wrong?

Usually the well wasn’t deep enough, or the cookies were overfilled. Next time, press a little deeper with your spoon and use just a teaspoon of filling. 

Do I have to use both light and dark brown sugar in the filling?

Not necessarily. You can use all light or all dark, but using both gives the filling a richer, more layered caramel flavor. 

Can I use maple syrup instead of corn syrup?

Yes, but the filling will be a little looser and may not set as firmly. It adds a delicious maple twist, though! 

Trish’s Tips

• Chill the dough for at least 1 hour (or even overnight) is best. Cold dough helps the cookies hold their shape and prevents them from spreading too thin. 
• Use a cookie scoop to keep the cookies the same size so they bake evenly.
• Don’t skip rolling in sugar. The granulated sugar coating gives the cookies a light crunch and helps them bake up with a crackly finish. 
• Make the filling ahead of time if you like! The pecan filling can be made a day in advance and stored in the fridge. Just let it come to room temperature (or gently rewarm) before spooning into the cookies. 
• Create deep enough wells in the cookies. Press firmly when making the indent in the cookie dough. If the well is too shallow, the filling may overflow while baking. 
• Make sure to add the heavy cream off the heat. Stirring in the heavy cream after removing the saucepan prevents curdling and keeps the filling silky. 
• Don’t overfill the cookies. Stick to about 1 teaspoon of filling per cookie. Too much filling may bubble over the sides. 
• Allow the cookies to cool before moving. These cookies are delicate when hot. Let them sit on the baking sheet for at least 5 minutes before transferring to a rack.

More Cookie Favorites

1. Mint Chocolate Chip Snowball Cookies
2. Thumbprint Cookies
3. Cranberry Orange Shortbread Cookies
4. Peanut Butter Blossoms
5. Cinnamon Roll Cookies