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Pecan Pie Cookies are an easy thumb print cookie recipe that tastes like pecan pie! This soft brown sugar cookie is filled with a pecan pie mixture and are perfect for your holiday cookie platters.
I first made these cookies back in the early 2000s and have been making them ever since. Pecan pie is one of my favorite flavors so making them into cookies is absolutely up my alley.
Cookies are my major downfall all year, but especially during the holidays. I love to make them, to freeze them, then snack on them all month long. It’s way too easy to grab a cookie or three out of the freezer and snack on them. These pecan pie cookies are actually good straight out of the freezer…not that I’m admitting it’s me who figured that out.
These pecan pie cookies are a soft brown sugar thumbprint cookie filled with a pecan pie mixture and they’re soft and super flavorful. You won’t be able to eat just one!
Ingredients You Need
- Brown Sugar: Needed for the cookie and the filling. The cookie stays so soft from the brown sugar.
- Butter: Use unsalted butter that’s been softened.
- Egg, Salt: Regular cookie ingredients
- Baking Powder: Instead of soda, we use baking powder in these – it keeps them soft and puffy.
- Flour: Use all purpose flour and measure it correctly.
- Pecans: Chop them small!
- Heavy Whipping Cream: this gives it the delicious creamy filling texture.
How to make Pecan Pie Cookies
- Cream butter with brown sugar in a large bowl until smooth. Then mix in egg and salt.
- Add baking powder and flour and mix dough with a hand mixer or stand mixer fitted with the paddle attachment until smooth and creamy.
- Scoop cookie dough balls and place on baking sheet. Roll between your palms to make a ball. Make a thumbprint in the cookie balls.
- You simply mix brown sugar with pecans and heavy cream to make the filling. Place a bit of filling in each cookie, then bake.
Expert Tips
- Chop the nuts small. The thumbprints aren’t very big so you want to be sure to fit the maximum amount of filling in each cookie. I like to chop them fine.
- Heavy cream is best but if you don’t have it, you can use milk or non-dairy milk, just use less of it. You’ll use about 3-4 tablespoons if you’re using heavy whipping cream, but only about 2 tablespoons if you’re using regular or dairy-free milk.
- Bake until the bottoms are golden and they’ll stay soft for a few days.
- Freeze for up to one month.
Pecan Pie Cookies
Recipe Video
Ingredients
For the Cookies
- 1 cup (200g) packed brown sugar
- ¾ cup (170g) unsalted butter , softened
- 1 large egg
- 1 teaspoon vanilla
- 2 cups (248g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- 1 cup (60g) finely chopped pecans
- ½ cup (100g) packed brown sugar
- 2-4 tablespoons (30-60ml) whipping cream or milk (see note)
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Heat oven to 350°. Line two cookie sheets with parchment paper or silicone baking mats.
- Beat brown sugar, butter, egg, and vanilla at medium speed (using a hand or stand mixer) until creamy. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.
- Shape dough into 2 tablespoon balls. Place 2 inches apart onto parchment lined cookie sheets. Make an indentation in each cookie with your thumb or the back of a wooden spoon, rotate it to hollow the cookie out slightly.
- Make the filling: stir pecans, brown sugar, salt, and vanilla. Add 2 tablespoons whipping cream or milk. Stir until thick mixture forms, adding a bit more cream or milk as necessary. (If you use milk, you’ll need only about 2 tablespoons. If you use cream you might need more.) It should be too wet, just a thick mixture.
- Scoop about 1 rounded teaspoon of mixture into the center of each cookie. Chill 20 minutes.
- Bake for 10-12 minutes, or until the cookies are baked and just starting to turn golden. Cool slightly before removing from cookie sheet.
- Store in an airtight container for up to three days or freeze for up to one month.
Recipe Notes
Recipe Nutrition
Other pecan pie recipes you might like:
- Pecan Pie Fudge
- Apple Pecan Pie Baked Brie
- Pecan Pie Baklava
- Pecan Pie Bars by Brown Eyed Baker
- Pecan Pie Muffins by The Cookie Rookie
These were DELICIOUS! I followed the recipe exactly and they turned out perfectly. I’ve made two batches and included them in the cookie trays that I give to my neighbors every Christmas. These are already a family favorite.
I made these cookies on Sunday afternoon and they turned out perfectly. It made about 20 cookies (probably could have made a few more, but the dough was delicious and I kept eating it lol)! My family LOVED these cookies, and they were gone by the next day, so by request I made more the next day. I’m not sure what I did wrong though because this time they were flat 🙁 They still tasted good, but definitely tasted much better when they kept their shape. This is a keeper recipe and I hope to make a few more batches between now and Christmas to maybe give out as gifts. Only if they keep their shape though.
I think the only thing better than pecan pie are pecan cookies. This way you can control the calorie intake a little better. LOL Great recipe video! PS: Hard to eat just one.
These are so delicious!!! I almost didn’t make them because people’s comments about them being flat had me worried, but I chilled them 20-30 mins before baking and they are perfect!!! Next time I’ll have to double the batch bc these won’t last long! I also sprinkled a little powdered sugar on top because that’s how we always serve those little bite sized pecan tarts.
Thanks for an amazing recipe!!!!
My departed grandmother used to make these every holiday season, but I never knew what they were called. I happened upon this recipe after seeing the picture. It looked just like her cookies!! After making them, it tastes like hers also. I’m in nostalgic heaven. Thank you so much!!
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