Pecan Pie Cookies: A Bite-Sized Southern Classic You’ll Fall in Love With

If you adore the rich, buttery sweetness of classic pecan pie but want something easier (and honestly, more fun to eat), these Pecan Pie Cookies are your new favorite dessert. They combine the best of two worlds — the soft, buttery crumble of a sugar cookie and the gooey, nutty caramel filling of traditional pecan pie. Imagine the joy of a holiday dessert table where each guest can have their very own mini pecan pie… in one perfect cookie bite.

I first tried these cookies around Thanksgiving when I was short on time but still wanted something homemade and festive. The result was so good, I’ve made them every year since. The buttery base is tender and lightly sweet, forming the perfect “thumbprint” nest for the luscious pecan filling. That filling — oh, that filling — is a rich blend of butter, brown sugar, corn syrup, cinnamon, and toasted pecans. It tastes just like the gooey center of a traditional pecan pie but without the fuss of rolling dough or slicing wedges.

These cookies are divine with a cup of coffee, wrapped as gifts, or set out for dessert at a holiday party. The best part? They look impressive, but they’re actually super simple to make.

For more Southern-inspired holiday desserts, check out Southern Living’s cookie collection or explore pecan recipes on Taste of Home.

Now, let’s turn your kitchen into a cozy, pecan-scented bakery.

Pecan Pie Cookies Recipe Card

Pecan Pie Cookies

These Pecan Pie Cookies combine buttery thumbprint cookie bases with a gooey, nutty pecan pie filling. Each bite delivers the warmth of cinnamon, caramelized sugar, and toasted pecans — the perfect festive indulgence.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the Large Thumbprint Cookies:

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/2 tsp salt
• 1 cup 16 Tbsp unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg + 1 egg yolk room temperature
• 1 1/2 tsp vanilla extract

For the Pecan Pie Filling:

• 1/3 cup dark corn syrup or light corn syrup
• 1/3 cup packed light brown sugar
• 3 Tbsp unsalted butter
• 1/4 tsp ground cinnamon
• 1/8 tsp each salt ground cloves, and ground nutmeg
• 1 1/4 cups roughly chopped pecans about 1/4-inch pieces
• 1 tsp vanilla extract added later
• 1/4 cup heavy cream added later

Method

 

1. Preheat and Prepare:
2. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
3. Mix Dry Ingredients:
4. In a medium bowl, whisk together flour, baking powder, cornstarch, and salt. Set aside.
5. Cream Butter and Sugars:
6. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy (about 2 minutes).
7. Add Wet Ingredients:
8. Beat in the egg, egg yolk, and vanilla until smooth.
9. Combine the Dough:
10. Gradually add dry ingredients to wet, mixing until combined. The dough should be soft but not sticky.
11. Form Cookies:
12. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place 2 inches apart on baking sheets.
13. Create Thumbprints:
14. Use your thumb or the back of a measuring spoon to press a deep indentation in the center of each ball. Chill for 10 minutes if dough feels soft.
15. Bake the Cookies:
16. Bake for 8–10 minutes, until edges are set but centers are still pale.
17. Prepare the Filling:
18. In a saucepan, combine corn syrup, brown sugar, butter, cinnamon, salt, cloves, and nutmeg. Bring to a gentle boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
19. Add Flavor and Nuts:
20. Stir in vanilla extract, heavy cream, and chopped pecans. The mixture will thicken as it cools slightly.
21. Fill and Finish:
22. Spoon about 1 teaspoon of filling into each cookie’s indentation. Return cookies to oven for 5 minutes to set the filling.
23. Cool and Serve:
24. Allow cookies to cool on the pan for 10 minutes before transferring to a rack. Enjoy warm or at room temperature.

Notes

These cookies firm up as they cool. Don’t overbake — the centers should stay soft for that perfect “pie filling” texture.

Taking Your Pecan Pie Cookies to the Next Level

Perfecting the Thumbprint Shape Without Cracks

To keep cookies from cracking when you press the centers, roll dough balls between your palms until smooth and slightly warm. If cracks still form, gently pinch them together before baking — it keeps the filling snug and gorgeous.

Boosting That Caramel-Pecan Flavor

For deeper flavor, toast the pecans before adding them to the filling. Just 5 minutes in a 350°F oven intensifies their nuttiness and gives the filling that irresistible roasted aroma.

Getting That Sticky, Gooey Pecan Filling Just Right

The secret is the one-minute boil. Letting your syrup mixture bubble for exactly a minute helps it thicken without turning grainy. Stir constantly and resist the urge to walk away — you’ll get that silky, glossy filling every time.

How to Keep the Filling From Overflowing

The trick is to underfill slightly before baking. The filling expands as it heats, so leave a tiny edge of cookie showing. If it spills over, you can trim with a paring knife once cooled (but honestly, a little drip adds rustic charm).

The Secret to a Bakery-Worthy Buttery Base

European-style butter makes all the difference here. Its higher fat content creates that tender, melt-in-your-mouth crumb that pairs perfectly with the rich pecan topping. It’s worth every bite.

How to Store and Enjoy Pecan Pie Cookies Longer

Keeping Them Soft for Days

Store cookies in an airtight tin at room temperature with parchment paper between layers. Add a slice of fresh bread inside the container — it keeps them soft for up to five days.

Freezing for Future Sweet Cravings

Freeze baked cookies for up to 3 months in a single layer, then stack with parchment once solid. Thaw overnight in the fridge or 20 minutes at room temp.

Reheating for a Freshly Baked Feel

Pop cookies into a 300°F oven for 5 minutes or microwave for 10 seconds. It softens the filling and brings back that just-baked aroma.

Storing the Dough Separately

You can make the cookie dough and pecan filling a day ahead. Store dough balls in the fridge, covered, and reheat the filling just before assembling.

Holiday Prep Made Easy

These cookies freeze beautifully, so they’re ideal for make-ahead holiday baking. Bake, cool, and freeze; then defrost and serve with a drizzle of warm caramel sauce for an extra treat.

Making Pecan Pie Cookies Fit Every Diet

How to Make Gluten-Free Pecan Pie Cookies

Use a gluten-free 1:1 flour blend with xanthan gum. Add an extra teaspoon of cornstarch for structure. The texture stays buttery and crisp around the edges.

Turning These Cookies Dairy-Free

Substitute vegan butter and coconut cream for the heavy cream. The flavor stays nutty and rich, and you won’t miss the dairy one bit.

Lower-Sugar Version Without Sacrificing Flavor

Swap half the brown sugar for coconut sugar and use sugar-free corn syrup (or maple syrup for natural sweetness). It makes a great option for a lighter dessert table.

Nut-Free Variation for Allergies

Replace pecans with sunflower or pumpkin seeds for a similar crunch. The buttery cookie and caramel filling still deliver that pecan pie essence without nuts.

Egg-Free Adaptation That Actually Works

Replace the egg and yolk with 3 tablespoons of unsweetened applesauce. The cookies will be slightly softer but still rich and delicious.

Your Top Questions About Pecan Pie Cookies, Answered

Can I Use Maple Syrup Instead of Corn Syrup?

Yes, you can! Maple syrup gives a more complex flavor, but the filling will be slightly thinner. Simmer for an extra 30 seconds to thicken it.

Why Did My Filling Get Grainy?

That happens when the sugar cooks too long or cools too quickly. Make sure to boil just one minute and stir constantly.

Can I Add Chocolate to These Cookies?

Absolutely! A few dark chocolate chips in the filling create a chocolate-pecan pie effect that’s divine.

What’s the Best Way to Keep the Cookies from Spreading?

Chill the dough balls for 10–15 minutes before baking. It helps them hold their thumbprint shape and keeps the edges neat.

Can I Double the Recipe?

Yes! This recipe doubles beautifully. Just make sure to prepare the filling in two batches — it thickens too fast if you double it in one pan.

A Sweet Ending: Why Pecan Pie Cookies Are My Go-To for the Holidays

These Pecan Pie Cookies are everything a holiday cookie should be — beautiful, delicious, and packed with comfort. They capture that nostalgic pecan pie flavor in a perfectly portioned, hand-held treat. I love serving them alongside pumpkin pie and fudge during Thanksgiving, or packaging them in little boxes tied with twine for edible gifts.

The buttery cookie base crumbles delicately under the gooey, nutty filling, giving you that perfect bite of sweet, crunch, and spice. They’re elegant enough for a cookie exchange but easy enough for a cozy weekend bake.

There’s something timeless about this combination — the warmth of cinnamon, the richness of caramelized pecans, and that comforting hint of vanilla. Once you bake these, they’ll become a permanent part of your holiday tradition.

So, preheat your oven, grab your butter and pecans, and get ready to fill your kitchen with the irresistible scent of Pecan Pie Cookies. One batch, and you’ll see why they’re pure Southern comfort — in cookie form.