These pecan pie cookies have the same cozy flavor as a slice of pecan pie, but in a soft, thick cookie.
The base is lightly spiced and tender, and the topping has a warm maple sweetness with buttery pecans in every bite. They’re great for holiday baking, gifting, or adding to a cookie tray.
The cookie dough comes together with simple ingredients, and the pecan topping sets nicely. Think of these as bite sized pecan pies.
If you enjoy desserts like this, you might also like our pecan bars, pecan pie dip or candied pecans.
The best part…
- Soft and chewy: Thick centers with crisp edges that hold up under the topping.
- Easy topping: The buttery pecan mixture comes together in minutes.
- Perfect for gifting: A fun holiday cookie that travels well.
- No mixer needed: Everything comes together with simple bowls and a saucepan.
Ingredients
For the Cookie Dough
- Unsalted butter: Melted and slightly cooled so it blends smoothly with the sugars.
- Light brown sugar: Adds moisture and gives the cookies a caramel-like sweetness.
- Granulated sugar: Helps with structure and browning.
- Egg + egg yolk: Keeps the dough soft and adds richness.
- Vanilla extract: Brings out the warm flavors in both the dough and the topping.
- All-purpose flour: Forms a sturdy base that holds the pecan filling.
- Baking soda & baking powder: Help the cookies lift and stay thick.
- Salt: Balances the sweetness.
- Ground cinnamon: Adds a light, cozy warmth.
For the Pecan Topping
- Light brown sugar: Sweetens and thickens as it cooks.
- Unsalted butter: Gives the topping its smooth, glossy finish.
- Maple syrup: Adds depth and helps the mixture caramelize.
- Vanilla extract: Enhances the maple and sugar flavors.
- Cinnamon: Adds warmth to the topping.
- Chopped pecans: The star of the topping with texture and nuttiness.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make pecan pie cookies
- Mix the dough: Stir the melted butter with both sugars in a bowl until smooth. Add the egg, egg yolk, and vanilla. Mix until glossy.
- Add the dry ingredients: Whisk the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Add this to the wet mixture and stir until a thick dough forms.
- Chill: Refrigerate the dough for 30 minutes so the cookies bake thick.
- Bake the cookies: Heat the oven to 350°F and line a cookie sheet with parchment. Scoop about 2 tablespoons of dough per cookie. Bake for 10–12 minutes, removing them when the edges are set and the centers look soft.
- Shape the centers: Press a small well into the middle of each cookie with the back of a spoon while they’re still warm. Let them cool completely.
- Make the topping: Add the butter, brown sugar, and maple syrup to a saucepan and cook over medium heat. Stir often until bubbling and slightly thickened, about 3–4 minutes.
- Finish the topping: Remove from heat and stir in the vanilla, cinnamon, and pecans. Let it cool for a few minutes so it thickens but stays scoopable.
- Fill the cookies: Spoon the warm topping into the indent on each cookie. Let the cookies sit for about 20 minutes so the centers can set.
Substitutions & Variations
- Use honey instead of maple syrup if needed.
- Toast the pecans before adding them to the topping for a deeper flavor. I’m
- Add a pinch of nutmeg or cardamom for extra warmth.
Serve with
Pecan pie cookies pair well with drinks like warm apple cider, hot chocolate, or your favorite latte.
They’re also great alongside vanilla ice cream or served on a holiday dessert table with bars, truffles, and other seasonal cookies.
Storage instructions
Store the cookies at room temperature for up to four days or refrigerate them for up to a week.
To freeze, bake the cookies and freeze them without the topping; add the topping after thawing so it stays fresh and glossy.
If the cookies feel slightly soft later, chill them briefly to help the topping firm up again.
Helpful Tips
- Pull the cookies from the oven when the centers still look soft, they’ll finish setting on the tray.
- Stir the topping often to prevent burning once it starts bubbling.
- Let the topping sit for a few minutes before scooping so it doesn’t run off the cookies.
- Don’t stack the cookies until the filling has fully set.
FAQs
These cookies are soft but firm which means they do not fall apart. Let it cool on the baking sheet for another. 5 mins after making the indentation. They will continue to harden as they cool giving you soft and chewy centers with crispy edges.
It thickens as it cools, so it’s best made right before filling the cookies so that it’s easier to scoop. However, you can warm it gently on low heat to lighten the consistency if it becomes too firm.
Yes, the flavor will be deeper and slightly richer, but it works with no issues.
These pecan pie cookies bring together everything you love about pecan pie in a smaller, easier portion.
They’re simple to prepare, full of warm flavors, and perfect for sharing during the holiday season.
Happy baking!
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Pecan pie cookies
Ingredients
Cookie Dough
- ¾ cup unsalted butter ;melted and slightly cooled)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Pecan Topping
- 1 cup light brown sugar (packed)
- ⅔ cup unsalted butter
- ½ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 ½ cups pecans (chopped)
Instructions
- Stir the melted butter with both sugars in a mixing bowl until the mixture looks smooth and uniform.
- Add the egg, extra yolk, and vanilla, stirring again until everything looks well blended.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture and mix gently until a thick dough forms.
- Chill the dough for about 30 minutes so the cookies hold their shape in the oven.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Scoop about 2 tablespoons of dough for each cookie and place them evenly on the tray.
- Bake for 10 to 12 minutes, removing them when the edges are set but the centers still look soft.
- Immediately after baking, press a shallow well in the center of each cookie using the back of a spoon. Let the cookies cool completely on the tray.
For the topping
- In a saucepan add the butter, brown sugar, and maple syrup and cook over medium heat. Let it bubble for 3 to 4 minutes until slightly thickened.
- Take the pan off the heat and stir in the vanilla, cinnamon, and chopped pecans. Let it sit for a few minutes until it thickens but is still easy to spoon.
- Add a spoonful of the pecan mixture to the indent in each cooled cookie.
- Allow the cookies to sit for about 20 minutes so the topping can firm up before serving.
Notes
- Pull the cookies from the oven while the centers still look soft, they’ll continue to set on the baking sheet.
- When preparing the topping, give it frequent stirring once it begins to bubble so the sugars don’t burn.
- The topping should cool briefly before spooning, thick enough to mound but still warm enough to flow.
- Make sure the cookies and topping are fully set before stacking or storing so the centers stay neat.
- Store at room temperature for up to 4 days, or in the fridge for up to 1 week.
Nutrition
