These Crumbl-style Pecan Pie Cookies feature a thick, soft sugar cookie base topped with a rich, gooey pecan pie filling. They taste just like pecan pie but in cookie form—perfect for the holidays or any time you’re craving a sweet, nutty treat!
Why You’ll Love This Recipe
✔ Soft & Buttery Sugar Cookie Base – Holds up to the gooey topping
✔ Gooey Pecan Pie Filling – Caramelized, buttery, and loaded with pecans
✔ No Pie Crust Needed! – A fun, easy twist on classic pecan pie
✔ Perfect for Holidays – A unique, bakery-style cookie everyone will love
Ingredients (Makes 10-12 Large Cookies)
For the Sugar Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the Pecan Pie Topping:
- ¾ cup chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup (or maple syrup for a natural alternative)
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
How to Make Crumbl Pecan Pie Cookies
Step 1: Make the Sugar Cookie Base
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Scoop out large cookie dough balls (about 3 tbsp each) and roll into smooth balls.
- Place them on the prepared baking sheet and gently flatten slightly.
- Use a spoon or your fingers to create a small indent in the center of each cookie (to hold the pecan filling).
- Bake for 12-14 minutes, until the edges are lightly golden. Let cool.
Step 2: Make the Pecan Pie Filling
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar, corn syrup, heavy cream, and salt. Cook for 2-3 minutes, stirring frequently, until thickened.
- Remove from heat and stir in vanilla extract and chopped pecans. Let cool for 5 minutes.
Step 3: Assemble & Serve
- Spoon 1-2 tbsp of pecan filling into the center of each cooled cookie.
- Let set for a few minutes, then serve and enjoy!
Tips for the Best Cookies
???? Chill the Dough: If the dough is too soft, chill for 20 minutes before baking to prevent spreading.
???? Boozy Twist: Add 1 tbsp bourbon to the pecan filling for extra depth.
???? Chocolate Drizzle: Drizzle with melted chocolate for a delicious contrast.
???? Maple Variation: Swap corn syrup for pure maple syrup for a richer taste.
Make-Ahead & Storage Tips
???? Make Ahead: Cookie dough can be made 2 days in advance and chilled.
❄️ Storage: Store cookies in an airtight container at room temp for 3-4 days or in the fridge for a week.
???? Freeze: Freeze unfilled cookies for up to 3 months. Thaw before adding pecan topping.
Nutrition (Per Cookie – Approximate)
- Calories: 340
- Carbs: 40g
- Protein: 4g
- Fat: 18g
- Sugar: 26g
Leave a Comment