All the warm, comforting flavors of pecan pie—without dealing with a crust. These cookies bring the classic Thanksgiving favorite to life with deep brown sugar sweetness, buttery pecans, and cozy fall spices, all baked into a soft, chewy cookie. They’re easier to serve, simpler to store, and just as rich and satisfying, making them ideal for holiday parties, cookie exchanges, or a quiet moment with a cup of coffee.
Every bite features a tender sugar cookie base filled with a gooey, spiced pecan center, finished with a touch of flaky sea salt for the perfect balance. Festive, flavorful, and full of nostalgic charm.
Pecan Pie Cookies
Ingredients
For the Cookie Dough
- 2 cups All-purpose flour
- 1 tsp Cornstarch
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- ½ cup Unsalted butter, cubed
- ½ cup Dark brown sugar, packed
- ⅓ cup Granulated sugar
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1 tsp Vanilla extract
For the Pecan Filling
- 6 tbsp Unsalted butter
- ⅓ cup Dark brown sugar
- ⅓ cup Pure maple syrup
- 2 cups Pecans, chopped
- ⅓ cup Heavy cream
- ½ tsp Cinnamon
- ¼ tsp Cloves
- ¼ tsp Nutmeg
- ⅛ tsp Salt
- Flaky sea salt, for topping
Instructions
-
Combine dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. - Prepare the dough
In a large bowl, cream the butter with both sugars until light and fluffy. Mix in the egg, egg yolk, and vanilla. Slowly add the dry ingredients, mixing just until combined. - Form the cookies
Scoop the dough into balls and create a small indentation in the center of each using a spoon. Chill for 30 minutes. - Make the filling
In a saucepan, melt the butter with brown sugar and maple syrup. Stir in the chopped pecans, then add the cream and spices. Remove from heat and let cool slightly. - Fill and bake
Spoon the pecan mixture into the centers of the chilled dough. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set. - Cool and finish
Let cookies cool on the baking sheet before moving to a wire rack. Sprinkle with flaky sea salt and enjoy.