Description
These Crumbl‑style pecan pie cookies combine a soft sugar‑cookie base with a gooey, caramel-like pecan pie filling for a nostalgic, holiday-worthy treat. They’re perfect for Friendsgiving, Thanksgiving, or any cozy gathering where you want pie flavor without baking a full pie.
Ingredients
For the Cookie Base:
1 cup (2 sticks) unsalted butter, room temperature
½ cup vegetable or canola oil
½ cup granulated sugar
¼ cup powdered sugar
1 large egg
1 tsp vanilla extract
2 ⅓ cups all-purpose flour
¼ tsp salt
1 tsp baking powder
For the Pecan Pie Filling:
5 tbsp unsalted butter, cubed
⅔ cup packed light brown sugar
½ cup dark corn syrup
2 large eggs, room temperature
1 tsp vanilla extract
¼ tsp salt
1 pinch cinnamon (optional)
1 pinch nutmeg (optional)
1 ⅓ cups chopped pecans
⅓ cup heavy cream (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy. Add egg and vanilla; mix until smooth.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir into the wet mixture until a soft dough forms.
Scoop dough into 9 even balls. Press down the center of each to create a “nest.”
For the filling: In a small saucepan, melt butter and brown sugar over low heat until smooth. Stir in corn syrup. Temper in eggs one at a time, whisking to avoid scrambling.
Remove from heat, stir in vanilla, salt, and optional spices. Fold in cream (if using) and chopped pecans.
Spoon the pecan filling into each cookie nest.
Bake for about 8–12 minutes, until the cookie base is set and edges begin to color.
Cool on baking sheet for a few minutes, then transfer to a wire rack to cool fully so the filling can set.
Store in an airtight container at room temperature; cookies will stay fresh for 2–3 days.
- Prep Time: ~20 minutes
- Cook Time: ~10 minutes