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Crumbl Pecan Pie cookies with sugar cookies

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If you love pecan pie and sugar cookies, this recipe combines the best of both worlds. These Crumbl-inspired Pecan Pie Cookies feature a soft sugar cookie base topped with a rich, gooey pecan pie filling. Perfect for the holidays or anytime you’re craving a comforting and indulgent treat!

Why You’ll Love This Recipe

  • Pecan Pie Flavor in a Cookie: Enjoy the classic taste of pecan pie in a portable, handheld form.
  • Soft Sugar Cookie Base: A buttery and tender cookie complements the decadent topping.
  • Easy to Make: No need to fuss with pie crusts—these cookies come together quickly.
  • Impressive Presentation: Perfect for holiday gatherings or gift boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sugar Cookies

  • Unsalted butter (softened)
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt

For the Pecan Pie Topping

  • Chopped pecans
  • Brown sugar
  • Corn syrup
  • Unsalted butter (melted)
  • Heavy cream
  • Vanilla extract

Directions

this recipe
  1. Prepare the Sugar Cookie Dough:
    • In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the egg and vanilla extract.
    • In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.
  2. Shape and Bake the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Roll the dough into balls (about 2 tablespoons each) and place them on the baking sheet, spacing them 2 inches apart.
    • Use the back of a spoon or your thumb to make a shallow indentation in the center of each cookie.
    • Bake for 10–12 minutes, or until the edges are lightly golden. Cool completely.
  3. Prepare the Pecan Pie Topping:
    • In a small saucepan over medium heat, combine brown sugar, corn syrup, melted butter, heavy cream, and vanilla extract. Stir until the mixture is smooth and slightly thickened (about 2–3 minutes).
    • Remove from heat and stir in the chopped pecans.
  4. Assemble the Cookies:
    • Spoon the pecan pie filling into the indentation of each cooled sugar cookie. Let the filling set for about 15 minutes before serving.

Servings and Timing

  • Servings: Makes about 16 cookies
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Cooling and Assembly Time: 20 minutes

Variations

  • Mini Tarts: Use mini tart pans for a more pie-like presentation.
  • Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the cookies for added flair.
  • Spiced Cookies: Add cinnamon or nutmeg to the sugar cookie dough for a warm, spiced flavor.
  • Nut-Free Version: Replace pecans with toasted coconut or chopped pretzels for a unique twist.

Storage/Reheating

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Reheating: These cookies are best enjoyed at room temperature, but you can warm them slightly in the microwave for a gooey texture.

FAQs

Can I use pre-made sugar cookie dough?

Yes, store-bought sugar cookie dough works as a time-saving alternative.

Can I make the pecan pie filling ahead of time?

Yes, prepare the filling up to 2 days in advance and store it in the refrigerator. Reheat gently before assembling.

What type of pecans should I use?

Chopped pecans work best for this recipe, but you can use pecan halves for a decorative touch.

Can I freeze these cookies?

Yes, freeze the unassembled cookies and filling separately. Assemble after thawing for the best results.

How do I prevent the cookies from spreading too much?

Chill the cookie dough for 20 minutes before baking to help maintain their shape.

Can I use maple syrup instead of corn syrup?

Yes, maple syrup can replace corn syrup, adding a subtle maple flavor.

How do I make the cookies gluten-free?

Use a 1:1 gluten-free flour blend to make the cookies gluten-free.

Can I use dark brown sugar instead of light?

Yes, dark brown sugar will give a richer molasses flavor to the topping.

What’s the best way to create the indentations?

Use the back of a spoon or the bottom of a small measuring cup to ensure a uniform shape.

Can I add other nuts to the topping?

Certainly! Mix in walnuts or almonds for a nutty variation.

Conclusion

Crumbl Pecan Pie Cookies with Sugar Cookies are the ultimate holiday treat. They deliver the comforting flavors of pecan pie in a soft, buttery cookie format that’s easy to share and enjoy. Perfect for special occasions or everyday indulgence, these cookies are sure to become a new favorite. Try them and savor the delicious combination of sugar cookie sweetness and rich pecan pie topping!

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Crumbl Pecan Pie cookies with sugar cookies

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Crumbl-inspired Pecan Pie Cookies are a delightful combination of a buttery sugar cookie base and a gooey pecan pie topping. Perfect for holidays or anytime you’re craving a cozy, decadent treat!

Ingredients

Units Scale

For the Sugar Cookie Base:

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Pecan Pie Topping:

  • 1/2 cup brown sugar (packed)
  • 1/4 cup light corn syrup
  • 1/4 cup unsalted butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cups chopped pecans

Instructions

Prepare the Sugar Cookie Base:

  1. Mix the Dough:
    • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
    • Gradually add the flour, baking powder, and salt, mixing just until a dough forms.
  2. Shape the Cookies:
    • Divide the dough into 12 equal portions. Roll each into a ball, then slightly flatten to form a thick disc. Use your fingers to create a slight indentation in the center of each cookie to hold the pecan topping.
  3. Bake the Cookies:
    • Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just set. Let the cookies cool completely on a wire rack.

Make the Pecan Pie Topping:

  1. Prepare the Filling:
    • In a small saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring frequently, until the mixture begins to bubble.
    • Remove from heat and whisk in the egg and vanilla extract until smooth. Stir in the chopped pecans.
  2. Assemble the Cookies:
    • Spoon the warm pecan pie filling into the indentation of each cooled cookie, filling generously.
  3. Cool and Serve:
    • Allow the cookies to cool and the topping to set for about 30 minutes before serving.

Notes

  • Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • You can toast the pecans for extra flavor before adding them to the filling.
  • Serve warm for a gooey treat by microwaving for 10 seconds before eating!

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