If you love pecan pie and sugar cookies, this recipe combines the best of both worlds. These Crumbl-inspired Pecan Pie Cookies feature a soft sugar cookie base topped with a rich, gooey pecan pie filling. Perfect for the holidays or anytime you’re craving a comforting and indulgent treat!
Why You’ll Love This Recipe
- Pecan Pie Flavor in a Cookie: Enjoy the classic taste of pecan pie in a portable, handheld form.
- Soft Sugar Cookie Base: A buttery and tender cookie complements the decadent topping.
- Easy to Make: No need to fuss with pie crusts—these cookies come together quickly.
- Impressive Presentation: Perfect for holiday gatherings or gift boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sugar Cookies
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the Pecan Pie Topping
- Chopped pecans
- Brown sugar
- Corn syrup
- Unsalted butter (melted)
- Heavy cream
- Vanilla extract
Directions
- Prepare the Sugar Cookie Dough:
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.
- Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into balls (about 2 tablespoons each) and place them on the baking sheet, spacing them 2 inches apart.
- Use the back of a spoon or your thumb to make a shallow indentation in the center of each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden. Cool completely.
- Prepare the Pecan Pie Topping:
- In a small saucepan over medium heat, combine brown sugar, corn syrup, melted butter, heavy cream, and vanilla extract. Stir until the mixture is smooth and slightly thickened (about 2–3 minutes).
- Remove from heat and stir in the chopped pecans.
- Assemble the Cookies:
- Spoon the pecan pie filling into the indentation of each cooled sugar cookie. Let the filling set for about 15 minutes before serving.
Servings and Timing
- Servings: Makes about 16 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cooling and Assembly Time: 20 minutes
Variations
- Mini Tarts: Use mini tart pans for a more pie-like presentation.
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the cookies for added flair.
- Spiced Cookies: Add cinnamon or nutmeg to the sugar cookie dough for a warm, spiced flavor.
- Nut-Free Version: Replace pecans with toasted coconut or chopped pretzels for a unique twist.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Reheating: These cookies are best enjoyed at room temperature, but you can warm them slightly in the microwave for a gooey texture.
FAQs
Can I use pre-made sugar cookie dough?
Yes, store-bought sugar cookie dough works as a time-saving alternative.
Can I make the pecan pie filling ahead of time?
Yes, prepare the filling up to 2 days in advance and store it in the refrigerator. Reheat gently before assembling.
What type of pecans should I use?
Chopped pecans work best for this recipe, but you can use pecan halves for a decorative touch.
Can I freeze these cookies?
Yes, freeze the unassembled cookies and filling separately. Assemble after thawing for the best results.
How do I prevent the cookies from spreading too much?
Chill the cookie dough for 20 minutes before baking to help maintain their shape.
Can I use maple syrup instead of corn syrup?
Yes, maple syrup can replace corn syrup, adding a subtle maple flavor.
How do I make the cookies gluten-free?
Use a 1:1 gluten-free flour blend to make the cookies gluten-free.
Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give a richer molasses flavor to the topping.
What’s the best way to create the indentations?
Use the back of a spoon or the bottom of a small measuring cup to ensure a uniform shape.
Can I add other nuts to the topping?
Certainly! Mix in walnuts or almonds for a nutty variation.
Conclusion
Crumbl Pecan Pie Cookies with Sugar Cookies are the ultimate holiday treat. They deliver the comforting flavors of pecan pie in a soft, buttery cookie format that’s easy to share and enjoy. Perfect for special occasions or everyday indulgence, these cookies are sure to become a new favorite. Try them and savor the delicious combination of sugar cookie sweetness and rich pecan pie topping!
PrintCrumbl Pecan Pie Cookies with Sugar Cookies
These Crumbl-inspired Pecan Pie Cookies are a delightful combination of a buttery sugar cookie base and a gooey pecan pie topping. Perfect for holidays or anytime you’re craving a cozy, decadent treat!
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Sugar Cookie Base:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Pecan Pie Topping:
- 1/2 cup brown sugar (packed)
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups chopped pecans
Instructions
Prepare the Sugar Cookie Base:
- Mix the Dough:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Gradually add the flour, baking powder, and salt, mixing just until a dough forms.
- Shape the Cookies:
- Divide the dough into 12 equal portions. Roll each into a ball, then slightly flatten to form a thick disc. Use your fingers to create a slight indentation in the center of each cookie to hold the pecan topping.
- Bake the Cookies:
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just set. Let the cookies cool completely on a wire rack.
Make the Pecan Pie Topping:
- Prepare the Filling:
- In a small saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring frequently, until the mixture begins to bubble.
- Remove from heat and whisk in the egg and vanilla extract until smooth. Stir in the chopped pecans.
- Assemble the Cookies:
- Spoon the warm pecan pie filling into the indentation of each cooled cookie, filling generously.
- Cool and Serve:
- Allow the cookies to cool and the topping to set for about 30 minutes before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- You can toast the pecans for extra flavor before adding them to the filling.
- Serve warm for a gooey treat by microwaving for 10 seconds before eating!