Irresistibly Sweet Pecan Pie Cookies – A Perfect Fall Treat

Thank you so much for stopping by my kitchen today! I can’t wait to share this little gem of a recipe: Pecan Pie Cookies. Imagine the rich, buttery flavors of a classic pecan pie, but tucked into the convenience of a soft, chewy cookie. These beauties are the perfect bite-sized dessert for the holidays, potlucks, or just when you’re craving something sweet and nutty.

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Overview of Recipe Content

Pecan pie cookies are a delightful twist on the traditional pecan pie. They’re soft, buttery cookies with a gooey, caramel-like pecan filling baked right in the center.

Why you’ll love them:

• A faster, easier way to get all the pecan pie flavor.
• No rolling pin required!
• Freezer-friendly for holiday prep.
• Perfect for gifting or cookie exchanges.

What they taste like:
Sweet, nutty, and buttery, with a soft crumb and a sticky, crunchy pecan center.

Ingredients You’ll Need:

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• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup corn syrup (or maple syrup as a swap)
• 2 tablespoons granulated sugar
• Pinch of salt

Tools Needed:

• Hand or stand mixer
• Mixing bowls
• Measuring spoons & cups
• Baking sheet with parchment paper

Suggested Substitutions:

• Swap corn syrup with maple syrup or honey for a natural sweetener.
• Use walnuts instead of pecans for a twist.
• Add a sprinkle of cinnamon for extra warmth.

How to Make Pecan Pie Cookies

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1. Cream the base: In a bowl, beat softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until smooth.
2. Make the dough: Slowly mix in the flour until a soft dough forms. Cover and chill for 30 minutes.
3. Shape the cookies: Roll dough into small balls, place them on a parchment-lined baking sheet, and press a thumbprint in the center of each.
4. Make the filling: Stir together chopped pecans, corn syrup, granulated sugar, and a pinch of salt. Spoon a little into each thumbprint.
5. Bake: Bake at 350°F (175°C) for 12–14 minutes, until edges are golden.
6. Cool & enjoy: Let cool before moving (the filling sets as it cools).

What to Serve with Pecan Pie Cookies

These cookies pair beautifully with:

• A hot cup of homemade pumpkin spice latte.
• A dollop of whipped cream or a drizzle of melted chocolate.
• On a festive dessert tray with Chocolate Chip Walnut Cookies.

Tips for Making It Perfect

• Don’t skip chilling the dough – it keeps the cookies from spreading too much.
• Use fresh pecans – stale nuts will dull the flavor.
• Don’t overfill – too much pecan mixture may bubble over.

Storage Instructions

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to 7 days.
• Freeze (before filling) for up to 2 months—just thaw and fill before baking.

General Information

Pecan pie cookies are an American-inspired holiday cookie—born from the tradition of pecan pie, which has roots in the South, particularly Louisiana and Texas. They make a seasonal favorite around Thanksgiving and Christmas.

Frequently Asked Questions

Can I make these without corn syrup?
Yes! Maple syrup or honey works beautifully.

Can I make them ahead?
Absolutely. Prepare the dough up to 48 hours in advance and refrigerate.

Do I need to toast the pecans?
Not required, but lightly toasting them brings out even more flavor.

Can I freeze baked cookies?
Yes—freeze cooled cookies in layers with parchment paper between them.

Conclusion

These Pecan Pie Cookies are sweet, nutty, buttery, and downright irresistible. If you’re looking for the perfect holiday cookie or just a cozy treat to share, this recipe will be a new favorite in your kitchen.

Love pecans? Try my Caramel Pecan Cheesecake Bars or Easy Butter Pecan Ice Cream.

Interactive Elements

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I’d love to see your version of these cookies! Leave a review below, or snap a photo and tag me on Pinterest so I can see your creations.

Nutritional Information (per cookie, approx.)

Calories	Carbs	Sugar	Fat	Saturated Fat	Protein	Fiber	Sodium
160	17g	9g	9g	4g	2g	1g	65mg

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