PECAN PIE COOKIES: EASY!

I can still picture my grandmother’s kitchen, the air thick with the scent of cinnamon and toasted nuts. Every Thanksgiving, she’d bake a colossal pecan pie, its sugary filling bubbling and golden brown. While the adults enjoyed their slices, I’d always sneak a few pecans from the top – the best part! Now, I’ve managed to capture that very flavor in a bite-sized form, creating the most divine Easy Pecan Pie Cookies Dessert you could ever imagine. Today, I’m sharing all my secrets for the most amazing Easy Pecan Pie Cookies Dessert you’ll ever make!

Easy Pecan Pie Cookies: Your New Favorite Dessert

Get ready to fall in love! These Easy Pecan Pie Cookies are the perfect combination of buttery cookie and that classic, rich pecan pie filling we all adore. They’re incredibly simple to make, totally customizable, and will be a guaranteed hit at any gathering (or just for a cozy night in!). Honestly, they’re so good, they might just become your signature dessert. And, trust me, I’ve baked a LOT of desserts in my time!

Why You’ll Adore These Cookies

• Easy to Make: Seriously! If you can stir, you can make these cookies. No fancy equipment or complicated techniques required.
• Pecan Pie Perfection in Every Bite: All the delicious flavors of pecan pie, perfectly portioned into a cookie. What’s not to love?
• Customizable: Want to add chocolate chips? Go for it! A sprinkle of sea salt? Absolutely! The possibilities are endless.
• Perfect for Any Occasion: From holiday gatherings to weeknight treats, these cookies are always a welcome addition.
• Freezer-Friendly: Make a batch ahead of time and freeze them for whenever a craving strikes. They thaw beautifully!

Let’s Gather Our Ingredients

Before we dive into the recipe, let’s make sure you have everything you need. Don’t worry, the ingredient list is short and sweet!

For the Cookie Base:

• 1 cup (2 sticks) Unsalted Butter, softened: Make sure it’s truly softened, not melted! This is crucial for achieving that perfect, tender cookie texture.
• 1/2 cup Granulated Sugar: For sweetness and a little bit of that classic cookie crispness.
• 1/2 cup Packed Light Brown Sugar: Adds moisture and a lovely caramel flavor.
• 1 Large Egg: Binds everything together.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor. I recommend using pure vanilla extract for the best results.
• 2 cups All-Purpose Flour: The foundation of our cookie dough.
• 1 teaspoon Baking Soda: Helps the cookies rise and become perfectly soft.
• 1/2 teaspoon Salt: Balances the sweetness and enhances the other flavors.

For the Pecan Pie Filling:

• 1/2 cup (1 stick) Unsalted Butter, melted: This creates a rich, luscious filling.
• 1 cup Packed Light Brown Sugar: Provides that classic pecan pie sweetness and stickiness.
• 1/4 cup Corn Syrup: This is key for achieving that signature pecan pie texture. Light or dark corn syrup will work – use whichever you prefer!
• 1/4 cup Heavy Cream: Adds richness and helps to create a smooth filling.
• 1 teaspoon Vanilla Extract: Just a touch to round out the flavors.
• 1/4 teaspoon Salt: Balances the sweetness.
• 2 cups Pecan Halves, chopped: The star of the show! Make sure they’re nicely chopped so they distribute evenly in the cookies.

Let’s Bake Some Magic!

Okay, now for the fun part! Follow these simple steps, and you’ll have a batch of irresistible Easy Pecan Pie Cookies in no time.

Step-by-Step Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze!
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand. Just make sure the butter is soft enough!
3. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
6. Prepare the Pecan Pie Filling: In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt.
7. Stir in the Pecans: Stir in the chopped pecans.
8. Scoop the Cookie Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Create Indentations: Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
10. Fill with Pecan Pie Filling: Spoon about 1-2 teaspoons of the pecan pie filling into each indentation. Don’t overfill!
11. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.

Tips and Tricks for Perfect Pecan Pie Cookies

Want to take your pecan pie cookies to the next level? Here are a few of my best tips and tricks!

• Use Room Temperature Ingredients: This is especially important for the butter and egg. Room temperature ingredients combine more easily and create a smoother batter.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes can help prevent the cookies from spreading too much in the oven. This is especially helpful if your kitchen is warm.
• Toast the Pecans: Toasting the pecans before adding them to the filling will enhance their flavor. Just spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
• Use a Cookie Scoop: Using a cookie scoop will ensure that all of your cookies are the same size and bake evenly.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the filling is bubbly.
• Add a Sprinkle of Sea Salt: A sprinkle of sea salt on top of the cookies after they come out of the oven will enhance the sweetness and add a touch of sophistication.

Variations to Make It Your Own

One of the best things about these Easy Pecan Pie Cookies is how versatile they are! Feel free to experiment with different flavors and add-ins to create your own signature version.

• Chocolate Chip Pecan Pie Cookies: Add 1/2 cup of chocolate chips (milk, dark, or semi-sweet) to the cookie dough.
• Bourbon Pecan Pie Cookies: Add 1 tablespoon of bourbon to the pecan pie filling for a boozy twist.
• Maple Pecan Pie Cookies: Substitute maple syrup for the corn syrup in the pecan pie filling.
• Spiced Pecan Pie Cookies: Add 1/2 teaspoon of cinnamon, nutmeg, or allspice to the cookie dough.
• Mini Pecan Pie Cookies: Use a smaller cookie scoop to make mini cookies, perfect for parties or snacking.

Speaking of parties, imagine serving these alongside a creamy slice of APPLE CIDER CHEESECAKE HEAVEN. The combination of the nutty cookies and the spiced cheesecake would be divine!

Storing Your Delicious Cookies

If you happen to have any leftover cookies (which I highly doubt!), here’s how to store them to keep them fresh and delicious.

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
• Freezer: For longer storage, freeze the cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving. You can also freeze the unbaked cookie dough. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

During the fall, I always find myself gravitating towards warm, comforting flavors. These Pecan Pie Cookies fit the bill perfectly! For another taste of autumn, be sure to check out my FALL BAKERY recipes for more easy dessert ideas. Or, if you’re looking for a fun and festive salad to bring to a gathering, my Caramel Apple Snickers Salad is always a crowd-pleaser!

And if you’re looking to impress with a slice of cake, the Caramel Pound Cake is amazing with the glaze!

If you need another festive party idea, you could bake these cookies and serve them with a slice of my Caramel Apple Poke Cake!

These Pecan Pie Cookies also make a special treat with the Red Velvet Cream Cheese Cookies

Troubleshooting: Common Issues and Solutions

Sometimes, things don’t go exactly as planned in the kitchen. Don’t worry! Here are some common issues you might encounter while making these cookies, along with solutions.

• Cookies are Spreading Too Much: This could be due to several factors. Make sure your butter is properly softened (not melted), and don’t overmix the dough. Chilling the dough for 30 minutes can also help.
• Cookies are Too Dry: This could be due to overbaking or using too much flour. Make sure to measure your flour accurately (spoon and level method), and don’t overbake the cookies.
• Pecan Pie Filling is Too Runny: Make sure you’re using the correct amount of corn syrup and heavy cream. Also, be sure to bake the cookies until the filling is bubbly and set.
• Cookies are Sticking to the Baking Sheet: Always use parchment paper to line your baking sheets. This will prevent the cookies from sticking and make cleanup a breeze.

Get Baking!

There you have it – everything you need to create the most amazing Easy Pecan Pie Cookies! I promise you, these cookies are a total game-changer. They’re easy, delicious, and guaranteed to impress. So, what are you waiting for? Preheat your oven, gather your ingredients, and let’s get baking! You’ve got this!

Easy Pecan Pie Cookies

These Easy Pecan Pie Cookies combine the buttery goodness of a classic cookie with the rich, nutty flavor of pecan pie. They’re simple to make, customizable, and perfect for any occasion, bringing a taste of Thanksgiving to every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 1/4 cup corn syrup light or dark
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves, chopped

Equipment

• baking sheets
• parchment paper
• large mixing bowl
• medium mixing bowl
• Electric mixer or whisk
• measuring cups and spoons
• rubber spatula
• Cookie scoop or tablespoon
• wire rack

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt.
7. Stir in the chopped pecans.
8. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
10. Spoon about 1-2 teaspoons of the pecan pie filling into each indentation. Do not overfill.
11. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Toast the pecans before adding them to the filling for enhanced flavor. Chilling the dough for 30 minutes before baking can help prevent spreading. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. You can also freeze the unbaked cookie dough for future use.