Pecan Pie Cookies

If you’re anything like me, you look forward to pecan pie every single year—but let’s be honest, sometimes making a whole pie just feels like… a lot. That’s exactly why I’m obsessed with these Pecan Pie Cookies. They take everything we love about traditional pecan pie—the buttery crust, gooey caramelized filling, and crunchy pecans—and transform it into an adorable, handheld cookie that’s just as satisfying (and way less effort).

I first made these for a fall potluck at my neighbor’s house, and I kid you not, they disappeared in minutes. Not only are they delicious, but they’re also so much easier to serve than a pie—no slicing, no forks, no cleanup nightmare. Just a sweet, nutty treat you can pick up and devour in a couple of bites. These cookies have quickly become one of my go-to desserts for the holidays, and I have a feeling you’re going to love them just as much as I do.

Why You’ll Love These Pecan Pie Cookies

They’re rich and buttery with the perfect mix of soft and chewy, and that sweet pecan topping tastes just like your favorite pecan pie filling. And bonus—they freeze well, travel well, and impress just about everyone who tries them. Whether you’re prepping for Thanksgiving, hosting a holiday cookie exchange, or just in the mood for something cozy and comforting, these cookies check all the boxes.

Ingredients You’ll Need

For the Cookie Base:

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the Pecan Filling:

• 1 cup chopped pecans

• ½ cup brown sugar

• ¼ cup heavy cream

• 2 tablespoons unsalted butter

• ½ teaspoon vanilla extract

• Pinch of salt

Let’s Get Baking!

STEP 1: PREHEAT AND PREPARE

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this will help keep the cookies from sticking and make cleanup a breeze.

STEP 2: MAKE THE COOKIE DOUGH

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is key to getting that melt-in-your-mouth texture in the cookie base. Once the mixture is fluffy, go ahead and mix in the vanilla extract.

Now slowly add the flour and salt, mixing just until the dough comes together. It should be soft but not sticky. If it feels a little too soft or warm, pop it in the fridge for about 20 minutes to firm up—this makes it easier to handle and shape.

STEP 3: SHAPE THE COOKIES

Scoop the dough into tablespoon-sized portions, roll each into a ball, and place them a couple of inches apart on your lined baking sheet. Using your thumb or the back of a spoon, press a small well into the center of each dough ball—this is where that irresistible pecan filling is going to go. Be gentle here—you don’t want to press all the way through the cookie.

STEP 4: MAKE THE PECAN FILLING

Now for the best part—the gooey, nutty filling. In a small saucepan over medium heat, combine the brown sugar, heavy cream, butter, and a pinch of salt. Stir constantly as it begins to heat and bubble. You’re looking for the mixture to thicken just slightly, which takes about 2 to 3 minutes. Once it’s thickened a bit, remove it from the heat and stir in the vanilla extract and chopped pecans.

Spoon a small amount of the warm pecan filling into the center of each cookie. You don’t need much—just enough to fill that little well you created. The filling will settle as it bakes, so it’s okay if it looks a little mounded.

Alright, now that you’ve got your cookie dough shaped and filled with that luscious, nutty pecan mixture, it’s time to pop those little beauties in the oven. This is the part where your whole kitchen starts to smell like the holidays—which, let’s be honest, is one of the best perks of baking these cookies.

These cookies bake up soft with just the right hint of chewiness, and the edges get that light golden color that’s practically begging you to take a bite. Let’s walk through the baking process, storage tips, and a few fun variations you can try to make these cookies your own.

Finishing the Recipe: Bake and Cool

STEP 5: BAKE THE COOKIES

Once your cookies are filled and ready to go, bake them in your preheated oven at 350°F (175°C) for 12 to 15 minutes. You’re looking for the edges to turn a light golden brown. That’s your sign that the base is perfectly baked while still keeping that soft, melt-in-your-mouth center.

Keep in mind: every oven runs a little differently. I always recommend checking around the 12-minute mark. You want to pull them just as the edges start to color so they stay soft but still hold their shape.

STEP 6: COOL BEFORE MOVING

When they come out of the oven, let them cool on the baking sheet for 5 minutes. This step is super important. If you try to move them right away, they might crumble since the base is still setting. After those 5 minutes, carefully transfer them to a wire rack to cool completely.

At this point, your kitchen smells incredible, and you’ve got a tray of golden, gooey, caramel-pecan-topped cookies cooling on the counter. Resist the urge to dive in immediately—they’re worth the wait!

Helpful Tips for Success

Now that you’ve got the basics down, here are a few little tricks and tweaks that can take your cookies from great to absolutely unforgettable:

• Chill the dough if it’s too soft – Especially if your kitchen is warm. This helps the cookies keep their shape and prevents spreading.

• Toast your pecans first – It’s optional, but toasting the pecans for 5–7 minutes in a dry skillet or oven brings out a deeper, nuttier flavor that really elevates the filling.

• Use a cookie scoop – If you want cookies that bake evenly and look uniform, a tablespoon-sized cookie scoop is a total game-changer.

• Don’t overfill – A heaping teaspoon of filling is usually perfect. Overfilling can lead to the topping bubbling over the sides.

• Line your baking sheet – Parchment paper or a silicone baking mat makes cleanup easier and helps prevent sticking from the caramelized filling.

Delicious Variations to Try

Want to mix it up a little? Here are a few fun twists to customize your pecan pie cookies:

• Chocolate Drizzle: Once the cookies are cooled, drizzle them with melted dark or milk chocolate. It adds a rich layer of flavor that pairs beautifully with the pecans.

• Salted Caramel Touch: Swap out the filling for a salted caramel pecan mixture. Just a pinch of sea salt flakes on top after baking adds a lovely contrast to the sweetness.

• Mini Chocolate Chips: Stir a few mini chocolate chips into the pecan filling for a chocolate-pecan pie vibe.

• Maple Flavor Boost: Add a dash of maple extract to the pecan filling to enhance the fall flavors.

• Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of all-purpose flour to make these cookies gluten-free. Just be sure your GF flour blend contains xanthan gum for structure.

How to Store and Share

These cookies are perfect for make-ahead holiday baking. Once completely cooled, store them in an airtight container at room temperature for up to 5 days. They actually get softer and more flavorful after the first day, so they’re great for baking a day in advance.

Want to freeze them? You totally can! Just place the cooled cookies in a single layer in a freezer-safe container with parchment paper between the layers. They’ll keep in the freezer for up to 2 months. When you’re ready to serve, let them thaw at room temperature and they’ll taste just as amazing as the day you made them.