Pecan Pie Cookies : The Ultimate Dessert Mash-Up You Didn’t Know You Needed

If you’ve ever found yourself choosing between a buttery cookie and a slice of pecan pie, we’ve got great news — you don’t have to pick. These Pecan Pie Cookies bring together the best of both desserts: the chewy sweetness of classic pie filling with the rich, crumbly goodness of a shortbread cookie crust. They’re the perfect treat for holidays, bake sales, gifting, or simply treating yourself on a cozy weekend afternoon.

Unlike some complicated dessert recipes, this pecan pie cookie recipe is simple enough for beginners yet impressive enough for a cookie exchange. And with endless ways to customize — from adding oats for a pecan pie oatmeal cookies version to swirling in chocolate — these will quickly become one of your most-requested pecan cookies recipes.

Whether you’re baking for Thanksgiving, gifting holiday treats to coworkers, or just need a fun new dessert to try, these easy pecan pie cookies deliver flavor, texture, and visual appeal in every bite.

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Why You’ll Fall in Love with These Easy Pecan Pie Cookies

There’s a reason this cookie recipe is winning over dessert lovers everywhere. It combines two nostalgic flavors — gooey pecan pie and soft buttery cookies — into a single bite-sized dessert that’s both convenient and crave-worthy. Plus, there’s something irresistible about that caramelized pecan topping nestled in a pecan shortbread cookie base.

Here’s why these cookies deserve a place in your dessert rotation:

• Easy to make with simple, accessible ingredients
• No rolling required, unlike traditional sugar cookies
• Portable and perfect for gift boxes or cookie trays
• Versatile — easily adapted into mini pies, bars, or even pie cookies with different fillings
• Make-ahead friendly — dough and filling can be prepped in advance

If you love buttery cookie-based recipes like cheesecake stuffed chocolate chip cookies or cozy fall flavors like pumpkin cheesecake cookies, this recipe will fit right into your favorites list.

Ingredients for the Best Pecan Pie Cookies Recipe

To make these decadent cookies, you’ll need two simple parts: the cookie base and the pecan pie filling. Here’s a breakdown of what you’ll need:

For the Shortbread Cookie Crust:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Pecan Pie Filling:

• 1 cup chopped pecans
• 1/2 cup brown sugar (light or dark)
• 1/4 cup corn syrup (or maple syrup for a twist)
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten

Optional additions:

• A pinch of cinnamon or nutmeg for extra warmth
• A few dark chocolate chips for a chocolate-pecan twist

Looking to add more cozy flavors to your cookie tray? These pair perfectly with apple crisp with oatmeal or mini pumpkin pie cups for a fall dessert lineup.

Kitchen Tools You’ll Need for Pecan Cookies Recipes

• Mixing bowls (for crust and filling)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Muffin tin or baking sheet
• Silicone spatula
• Wire rack for cooling

How to Make Pecan Pie Cookies – Step-by-Step Instructions

These cookies are made in two main steps — the buttery shortbread base and the rich pecan filling. Here’s how to do it:

Step 1: Make the cookie dough

Cream the softened butter and powdered sugar in a mixing bowl until light and fluffy. Add vanilla and mix. Gradually add the flour and salt, mixing just until combined. The dough should be soft but not sticky.

Step 2: Scoop and shape

Scoop tablespoon-sized balls of dough and place into a greased mini muffin tin or on a lined baking sheet. Use your thumb or the back of a spoon to gently press down and create an indent in the center of each cookie — this will hold the filling.

Step 3: Mix the pecan filling

In a bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, beaten egg, and vanilla extract until combined. The mixture should be slightly sticky but scoopable.

Step 4: Fill and bake

Spoon about 1 teaspoon of filling into each cookie cavity. Be careful not to overfill. Bake at 350°F (175°C) for 12–15 minutes or until the edges of the cookie turn golden and the filling is set.

Step 5: Cool and enjoy

Let the cookies cool in the tin for 5–10 minutes before transferring to a wire rack. The filling will set more as it cools.

Looking for a savory balance? Pair with cottage cheese flatbread or cranberry cream cheese dip for an appetizer-to-dessert transition.

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Tips for the Perfect Shortbread Cookie Crust

• Use room-temperature butter for easy creaming
• Don’t overmix the dough once the flour is added — this keeps the cookies tender
• Chill the dough for 20 minutes if it feels too soft to work with
• Use a mini muffin tin for perfect round cookies with defined edges
• Avoid overbaking — golden edges are good, but you want the centers to stay soft

If you love buttery bases like these, you might also enjoy pumpkin bread with cream cheese frosting for a similarly rich bite.

Flavor Variations: From Oatmeal to Chocolate Drizzle

Want to customize your cookies? Here are some crowd-pleasing ideas:

• Pecan Pie Oatmeal Cookies: Add 1/4 cup quick oats to the filling for texture
• Pecan Shortbread Cookies: Fold chopped pecans directly into the shortbread dough
• Chocolate Pecan Pie Cookies: Drizzle cooled cookies with melted dark or white chocolate
• Salted Caramel Pecan Cookies: Add a small dollop of caramel sauce on top after baking, then sprinkle with flaky salt
• Mini Pie Cookies: Use a larger muffin tin for deeper cookie cups — essentially mini pecan pies!

How to Store and Freeze Pecan Pie Cookies

These cookies keep beautifully, which makes them ideal for holiday prep, cookie trays, and gifting.

To Store:

• Store in an airtight container at room temperature for up to 5 days.
• For best texture, layer parchment between stacked cookies.

To Freeze:

• Freeze unbaked cookie dough in portioned scoops, or freeze fully baked cookies.
• Wrap tightly and store in freezer-safe bags for up to 2 months.
• Thaw at room temperature and warm slightly before serving.

You can also make these cookies ahead and pack them in gift tins along with treats like no-bake pumpkin pie balls or pumpkin cheesecake truffles for a festive dessert assortment.

Perfect Occasions to Serve These Pie Cookies

• Thanksgiving dessert tables
• Christmas cookie exchanges
• Office potlucks
• Afternoon coffee breaks
• Fall weddings or showers
• Homemade gifts for neighbors or teachers

They’re also the perfect alternative to traditional pie when you want something handheld, portion-controlled, or make-ahead friendly.

How These Cookies Compare to Traditional Pecan Pie

Pecan pie is beloved for its gooey, rich filling and buttery crust, but it’s often heavy and time-consuming to make. Pecan pie cookies deliver the same flavors with a fraction of the effort. You get:

• A buttery cookie base instead of pie crust
• Faster bake time
• Easier clean-up
• More portable and less messy

In short: all the flavor, none of the hassle. What’s not to love?

Common Mistakes to Avoid with Pecan Shortbread Cookies

• Overfilling the cookies: Too much filling can overflow during baking
• Using overly soft dough: Chill dough if it’s too sticky or spreads too much
• Skipping the nonstick spray: The caramelized filling can stick — use nonstick muffin tins or line trays
• Undermixing the filling: Ensure everything is well blended for even texture
• Not letting cookies cool: Give them time to set so they hold their shape

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FAQs About Pecan Pie Cookies Recipe

Can I use store-bought pie crust instead of making the shortbread?
You could, but the shortbread dough is much easier and more flavorful for this recipe.

Can I make these nut-free?
Yes, substitute the pecans with chopped sunflower seeds or leave the filling plain and add dried fruit instead.

Do I need corn syrup?
It helps create the sticky texture, but maple syrup or honey can be used for a natural alternative.

Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour blend in place of all-purpose flour.

How long do they last?
Stored in an airtight container, they’re good for up to 5 days at room temp, or 2 months in the freezer.

Final Thoughts + Share, Save, and Subscribe CTA

If you’re looking for the ultimate dessert that’s part cookie, part pie, and 100% delicious, you can’t go wrong with these Pecan Pie Cookies. They’re easy, festive, and guaranteed to impress — whether you’re baking for family, coworkers, or yourself.

Don’t forget to bookmark this recipe, share it with your favorite dessert lover, and subscribe to our blog for more irresistible cookie creations, pies, and seasonal treats like pumpkin spice cold brew or mini pumpkin bread with cinnamon swirl.

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