Prepare to fall in love with these Pecan Pie Cookies, a delightful twist on a classic holiday dessert! Imagine all the rich, nutty, and sweet flavors of a traditional pecan pie, expertly packed into a convenient, handheld cookie. But wait, there’s a secret ingredient that makes these even more special: a generous touch of cinnamon, infusing every bite with warmth and aromatic spice. These aren’t just any cookies; they’re exquisite cinnamon thumbprint cookies, lovingly rolled in a fragrant cinnamon-sugar blend, then crowned with an irresistible, gooey pecan pie filling in their centers. They offer the perfect balance of a soft, chewy cookie base and that iconic, deeply satisfying pecan pie experience, making them an instant favorite for any occasion.
These Pecan Pie Cookies truly are a marvel, blending the beloved essence of pecan pie with the sheer simplicity and joy of baking a batch of cookies. They capture the very best parts of traditional pecan pie—the caramelized sweetness, the crunchy pecans, the comforting warmth—and transform them into an accessible, utterly delicious treat that’s perfect for sharing or savoring all by yourself. Forget the fuss of pie crusts and lengthy baking times; these cookies deliver big flavor with minimal effort.
My inspiration for creating this unique pecan pie cookie recipe stemmed from a deep appreciation for the classic dessert, yet sometimes desiring a simpler, quicker baking project. The holidays, in particular, often bring strong cravings for pecan pie, but tackling an entire pie can be time-consuming. This year, I decided to satisfy those cravings in a more manageable and equally delightful format: the “pie in a cookie.” The result is a spectacular cookie that captures the spirit of the season, offering a taste of tradition with a modern, easy-to-make twist. They are sure to become a cherished addition to your holiday baking repertoire, bringing smiles and delicious memories with every bite.
For those who adore the cozy flavors of autumn and crave more delectable treats, be sure to explore these other fantastic fall recipes: Pumpkin Cinnamon Rolls, which are wonderfully soft and spiced; Chewy Pumpkin Snickerdoodle Cookies, offering a perfect blend of chewiness and fall spices; and Pumpkin Pie Cookies, another clever cookie interpretation of a classic pie. Each of these recipes promises to fill your kitchen with inviting aromas and your taste buds with seasonal delight.
Why This Pecan Pie Cookie Recipe Is a Must-Try
- Irresistible Pecan Pie Filling: The heart of these cookies lies in their rich, buttery, and perfectly sweet pecan pie filling. This time of year, the iconic flavors of pecan pie are an absolute must-have, and enjoying them encapsulated within a soft, chewy cookie makes them even more delightful and convenient than a traditional slice.
- Comforting Cinnamon Cookie Base: Unlike a standard pie crust, which can sometimes be dense, the base for these cookies is a wonderfully soft and flavorful cinnamon cookie. This tender, aromatic cookie provides an incredibly delicious counterpoint to the rich filling, elevating the overall taste and texture experience. A soft cookie is, without a doubt, one of life’s simple pleasures, and this one truly shines.
- Remarkably Easy Recipe: Don’t let the sophisticated flavor fool you; this recipe is designed for ease and accessibility. With just a few straightforward steps, it’s an ideal baking project for anyone, whether you’re a seasoned baker short on time or a beginner looking to impress. You can achieve impressive, “wow-factor” results without any complicated techniques or laborious effort.
- No Electric Mixer Required: For ultimate convenience, this recipe cleverly bypasses the need for any specialized equipment. You won’t need a stand mixer or even an electric hand mixer. All the mixing can be done with simple kitchen tools, making cleanup a breeze and ensuring these cookies are accessible to every home kitchen.
Essential Ingredient Notes for Perfect Pecan Pie Cookies
Understanding the role of each ingredient is key to achieving the best results with these delectable pecan pie cookies. Below are some important notes and tips for the main components. For a complete, detailed list of all ingredients and their exact measurements, please refer to the comprehensive recipe card located further down on this page.
- Unsalted Butter: The quality of your butter significantly impacts the flavor and texture of your cookies. When the recipe calls for melted butter, ensure you melt it ahead of time so it has ample opportunity to cool back down before you incorporate it into the wet ingredients. Using butter that is too warm can negatively affect the cookie dough’s consistency and lead to excessive spreading during baking.
- Brown Sugar: This recipe utilizes brown sugar for its rich molasses notes and its ability to keep cookies soft and chewy. I typically opt for light brown sugar, which offers a balanced sweetness. However, if you prefer a deeper, more robust caramel flavor, dark brown sugar can certainly be used as an acceptable substitute without significantly altering the recipe’s success.
- Egg: An egg acts as a crucial binder and adds richness to the cookie dough. For optimal emulsification and a smoother batter, it’s always best to bring your egg to room temperature before baking. Simply take it out of the refrigerator approximately two hours prior to when you plan to start mixing your ingredients.
- Ground Pecans: For the most harmonious texture in the pecan pie filling, finely ground pecans are ideal. I highly recommend using a food processor to achieve a consistently fine crumb, which integrates beautifully into the filling. Attempting to chop pecans by hand to this fine consistency can be quite challenging and time-consuming, often resulting in uneven pieces.
Flexible Ingredient Substitutions
While the original recipe delivers exceptional results, sometimes dietary needs or preferences call for adjustments. Here are some potential substitutions to consider for your pecan pie cookies:
- Dairy-Free Alternative: If you or your guests follow a dairy-free diet, you’ll be pleased to know that this recipe is adaptable! You can successfully substitute your favorite dairy-free butter and heavy cream alternatives. Look for plant-based butters that are specifically designed for baking and dairy-free heavy cream options that can withstand heat and achieve a similar richness.
- Gluten-Free Version: I haven’t personally tested this recipe with gluten-free flour. However, many cookie recipes can be successfully converted using a good quality 1:1 gluten-free all-purpose flour blend (which typically contains xanthan gum). If you decide to experiment with a gluten-free flour blend, please let me know your results! Your feedback could be incredibly helpful to others.
Step-By-Step Instructions: Crafting the Cinnamon Cookie Dough
Creating these delightful pecan pie cookies is a straightforward and enjoyable process, and the best part is, you won’t need an electric mixer. Just a few simple steps stand between you and a batch of these incredible treats. Follow these instructions carefully to achieve the perfect cookie dough base.
STEP 1: Prepare the Dry Ingredients. Begin by sifting your all-purpose flour into a medium-sized bowl. Sifting is an important step that helps to aerate the flour and prevent lumps, leading to a lighter, more consistent cookie. Add the baking powder, ground cinnamon, and salt to the sifted flour. Use a whisk or a spoon to thoroughly mix these dry ingredients together until they are well combined. Once mixed, set this bowl aside for later.
STEP 2: Combine the Wet Ingredients. In a separate, larger mixing bowl, combine your melted unsalted butter (ensure it has cooled sufficiently to avoid cooking the egg), light or dark brown sugar, granulated sugar, pure vanilla extract, and the room-temperature egg. Whisk these wet ingredients together until they are smooth and well incorporated. The mixture should be uniform and slightly thickened.
STEP 3: Form the Cookie Dough. Gradually add the reserved flour mixture from STEP 1 into the wet ingredients in the large bowl. Using a rubber spatula, gently fold and mix the ingredients until they are just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour, resulting in tougher cookies. The dough will be quite thick, which is exactly what you want! A thick dough helps to ensure that your cookies maintain their shape and don’t spread too much during baking. Once the dough is formed, allow it to rest while your oven preheats to the specified temperature. Meanwhile, prepare your baking sheets by lining them with parchment paper – this prevents sticking and ensures even baking.
STEP 4: Bake the Cookies. Using a small cookie scoop, measure out approximately 1 tablespoon of dough for each cookie. Roll each portion into a smooth ball and place them onto your prepared baking sheet, leaving adequate space between each for slight spreading. Then, gently use the back of a teaspoon to press a shallow indentation into the center of each cookie dough ball. This creates the “thumbprint” that will later hold our delicious pecan pie filling. Bake the cookies for 8-10 minutes, or until their edges appear lightly golden brown. The centers should still look soft and slightly underbaked for a perfectly chewy result. Immediately after removing them from the oven, if needed, gently repress the indentations with the teaspoon while the cookies are still warm. Transfer the baked cookies to a wire rack to cool completely, as they will continue to set as they cool.
STEP 5: Begin the Pecan Pie Filling. While your cookies are baking and cooling, you can start preparing the decadent pecan pie filling. In a medium saucepan, combine the unsalted butter and brown sugar. Place the saucepan over medium heat and stir constantly until the butter is fully melted and the brown sugar has dissolved, creating a smooth, rich caramel base. Once dissolved, add your chopped pecans to the mixture. Stir well, ensuring all the pecans are thoroughly coated in the buttery brown sugar. Let them simmer together for approximately 30 seconds, allowing the flavors to meld beautifully.
STEP 6: Complete the Filling. To the saucepan, introduce the remaining filling ingredients: heavy whipping cream, pure vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir all these ingredients together until they are fully incorporated. Bring the mixture to a gentle boil, then allow it to continue boiling for precisely one minute. This brief boiling period helps to thicken the filling to the perfect consistency. After one minute, remove the saucepan from the heat. Allow the pecan pie filling to cool slightly while the cookies finish their baking and cooling process. The filling will continue to thicken as it cools.
STEP 7: Coat the Cookies with Cinnamon Sugar. Once the cookies have completely cooled, it’s time to add an extra layer of flavor and sparkle. In a small, shallow bowl, combine the granulated sugar and ground cinnamon, mixing them well to create a fragrant cinnamon-sugar blend. Take your cooled cookies, and using a pastry brush, lightly brush the tops of each cookie with a small amount of melted unsalted butter. Immediately after brushing, gently roll the buttered top of each cookie in the cinnamon-sugar mixture, ensuring it gets a generous and even coating. This step adds a beautiful texture, an extra burst of cinnamon, and a lovely shimmer.
STEP 8: Fill the Cookies. With the cookies coated and the filling prepared, the final step is to combine them. Using a heaping teaspoon, carefully scoop the pecan pie filling and gently place it into the center indentation of each cinnamon-sugar-coated cookie. If you find that your pecan pie filling has cooled too much and become too stiff to easily spoon, don’t worry! Simply pop it into the microwave for 30 seconds to 1 minute, stirring halfway through, until it becomes more pliable and easy to work with. Arrange your finished Pecan Pie Cookies on a serving platter and enjoy this delightful combination of flavors and textures!
Expert Baking Tips for Flawless Pecan Pie Cookies
Achieving bakery-quality cookies at home is all about understanding a few key principles. These expert baking tips will help ensure your Pecan Pie Cookies turn out perfectly every time, from preventing spreading to ensuring a chewy center:
- Accurate Flour Measurement is Crucial: One of the most common baking mistakes is improperly measuring flour. To avoid dense or dry cookies, always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level off the excess. Never scoop flour directly from the bag, as this compacts it, leading to significantly more flour than intended. Excess flour can prevent cookies from spreading properly and make them tough.
- Controlling Cookie Spread: If your cookies are spreading more than desired, there are a few things to check. First, always use parchment paper on your cookie sheets. This provides a non-stick surface and helps regulate heat distribution, which can impact spread. Second, ensure your butter was fully cooled after melting before adding it to your other ingredients; warm butter can lead to excessive spreading. If you’ve checked these points and your dough still seems too soft or your cookies are spreading excessively, try chilling the formed cookie dough balls in the refrigerator for 10-15 minutes before baking.
- High-Altitude Baking Adjustments: Baking at higher altitudes can affect how ingredients react, often causing cookies to spread more or become too flat. If you live in a high-altitude area, a simple adjustment can make a big difference: add an extra 1 tablespoon of all-purpose flour to your cookie dough. This additional flour helps provide a bit more structure, preventing excessive spread and ensuring your cookies maintain their desired shape and thickness.
- Bake Until Just Underdone: The secret to perfectly chewy cookies with soft centers is to bake them until they are slightly underdone. When you remove the cookies from the oven, their edges should be lightly golden brown, but the centers should still look a little pale and soft. Cookies continue to cook from their residual heat as they cool on the baking sheet and then on the wire rack. Pulling them out at this slightly underbaked stage ensures that by the time they are fully cooled, they will have those wonderfully chewy centers that everyone loves.
Frequently Asked Questions (FAQ)
While it might be tempting to make smaller versions of these delightful treats, I strongly advise against it for this particular recipe. These cookies are specifically designed to be large enough to comfortably hold a generous amount of that irresistible pecan pie filling. If you reduce their size, the indentation for the filling will be minuscule, barely allowing for any of the delicious pecan pie goodness. Trust me on this: you’ll be glad you have the full, substantial cookie to enjoy all that fantastic flavor and texture!
Absolutely, freezing the cookie dough balls is a fantastic way to prepare ahead and enjoy freshly baked cookies whenever a craving strikes! To freeze, scoop the cookie dough into balls and press the indentations as directed in the recipe. Place them on a parchment-lined baking sheet and freeze until solid. Once firm, transfer the frozen dough balls to an airtight container or a freezer-safe plastic bag, ensuring they are well-sealed to prevent freezer burn. They can be stored in the freezer for up to 30 days. When you’re ready to bake, simply let the cookie dough balls thaw at room temperature for about 30-60 minutes before proceeding with the baking instructions.
Yes, chilling the cookie dough overnight is definitely an option and can even enhance the flavors by allowing them more time to meld. However, for the best results with this thumbprint cookie recipe, I recommend forming the cookie dough into balls and pressing the indentations *before* chilling them overnight. Arrange the formed dough balls on a plate or small baking sheet and wrap them tightly in plastic wrap to prevent them from drying out. When you’re ready to bake the next day, it’s crucial to allow the chilled dough balls to come back to room temperature for about an hour before baking. This ensures even baking and prevents the cookies from spreading too little or becoming too dense.
Delicious Recipe Variations
- Simplify the Coating: While the cinnamon-sugar coating adds a fantastic layer of flavor and texture, if you’re short on time or prefer a less sweet cookie, you can easily skip the step of brushing with melted butter and rolling in cinnamon sugar. The cookies will still be incredibly delicious with just the pecan pie filling.
- Add a Chocolate Drizzle: For chocolate lovers, a delicate drizzle of melted dark or milk chocolate over the cooled and filled cookies would be an exquisite addition. The chocolate pairs wonderfully with pecans and cinnamon.
- Toasted Pecans: Toasting your chopped pecans before adding them to the filling can deepen their flavor, giving them a richer, more intense nutty aroma and taste. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.
- Spice It Up: Enhance the warm spice profile by adding a tiny pinch of ground cloves or allspice to either the cookie dough or the pecan pie filling, or both, for an even more complex autumn flavor.
Recommended Special Tools
While many baking tools are standard, a couple of items can significantly streamline the process and improve your results for these pecan pie cookies:
- Parchment Paper: Investing in good quality parchment paper is a game-changer for cookie baking. I highly recommend using premade sheets of parchment paper instead of wrestling with rolls. They lay flat, fit most standard baking sheets perfectly, and make both baking and cleanup considerably easier, ensuring your cookies don’t stick and bake evenly.
- Cookie Scoop: A small cookie scoop (about 1 tablespoon capacity) is invaluable for ensuring uniform cookie sizes. This not only makes your cookies look professional but also helps them bake evenly, preventing some from being underdone while others are overbaked.
Storing and Freezing for Freshness
To keep your delicious Pecan Pie Cookies at their best, proper storage is essential. Whether you plan to enjoy them immediately or save some for later, here’s how to maintain their freshness and flavor:
Once completely cooled, store these delightful pecan pie cookies in an airtight container at room temperature. When stored correctly, they will remain wonderfully fresh and enjoyable for up to 5 days. Be sure to place a piece of parchment paper between layers if stacking to prevent sticking and preserve their beautiful filling.
Freezing Baked Cookies
If you’ve baked a large batch or simply want to savor these treats over an extended period, these cookies freeze beautifully. Once the cookies are fully baked and cooled, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once firm, transfer the frozen cookies to an airtight, freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 30 days without significant loss of quality. To enjoy, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for 1-2 hours before indulging. They’ll taste almost as good as fresh out of the oven!
Other Irresistible Cookie Recipes to Try
If you loved baking these pecan pie cookies and are looking for more delicious cookie adventures, consider exploring some other fantastic cookie recipes from my collection!
Explore More Amazing Pecan-Inspired Recipes
For those who can’t get enough of the rich, buttery goodness of pecans, I’ve got even more treats for you! Dive into these other pecan-centric recipes that celebrate this versatile nut in various decadent forms:
- Pecan Pie Cheesecake: A luxurious blend of creamy cheesecake and classic pecan pie, a true showstopper.
- Pecan Pie Cake: Layers of moist cake infused with the delightful flavor and texture of pecan pie.
- Pecan Chocolate Chip Cookies: A classic cookie elevated with the addition of crunchy pecans and warm cinnamon.
- Turtle Brownies: Decadent brownies swirled with rich caramel, pecans, and chocolate, reminiscent of the classic candy.
- No-Bake Turtle Pie: A simple yet elegant dessert featuring the beloved flavors of chocolate, caramel, and pecans in a convenient no-bake format.
Did you absolutely adore this recipe? Please remember to leave a STAR REVIEW and share your thoughts! You can also tag me on Instagram @stephaniesweettreats to show off your creations. For even more delicious ideas and inspiration, be sure to follow me on Pinterest. Happy baking!
Pecan Pie Cookies
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Ingredients
Cinnamon Cookies
- 1 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, melted and cooled
- 1/2 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 2 TBSP Unsalted butter, melted for spreading on to the cookies
- 1/4 cup White granulated sugar
- 1 tsp Ground cinnamon
Pecan Pie Filling
- 4 TBSP Unsalted butter
- 1/2 cup Brown sugar, packed light or dark
- 1 cup Chopped pecans
- 1 tsp Pure vanilla extract
- 1/4 cup Heavy cream
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/8 tsp Salt
Instructions
Cinnamon Cookies
- In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.1 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Ground cinnamon, 1/2 tsp Salt
- In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, and egg. Then, add the dry ingredients and use a rubber spatula to mix until just combined.1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest while the oven preheats.
- Use a small cookie scoop and scoop the cookie dough. Use a teaspoon to press a hole into the cookie dough. Then, use your hands to smooth the outside of the cookie dough.
- Bake for 8-10 minutes until the edges are very lightly golden. Use the teaspoon and repress it into the cookie. Cool the cookies on a cooling rack.
*start the pecan pie filling while the cookies bake.
- In a small bowl, mix the sugar and cinnamon. Use a pastry brush to brush the melted butter over the top of the cookie. Roll the top of the cookie in the cinnamon sugar.2 TBSP Unsalted butter, 1/4 cup White granulated sugar, 1 tsp Ground cinnamon
Pecan Pie Filling
- In a medium saucepan, melt the butter and brown sugar together. Add in the pecans and let it coat the pecans for 30 seconds.4 TBSP Unsalted butter, 1/2 cup Brown sugar, 1 cup Chopped pecans
- Add the heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix these in and let the mixture come to boil and let it boil for 1 minute before taking off the heat. Let it cool while cookies bake.1 tsp Pure vanilla extract, 1/4 cup Heavy cream, 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/8 tsp Salt
- Use a heaping teaspoon, scoop the filling and pour it on top of the cookie.
Notes
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.