These pecan pie cookies taste just like pecan pie in a cookie, except with more cinnamon! These are cinnamon thumbprint cookies that is rolled in cinnamon sugar. They are filled in the middle with pecan pie filling.
These pecan pie cookies are an amazing because they bring all of the best parts of pecan pie with the ease of making a cookie.
I was inspired to make this pecan pie cookie recipe because I enjoy traditional pecan pie, but sometimes I just want to bake an easy cookie recipe instead of starting a pie. This holiday season I am filling those pecan pie cravings with the pie in a cookie form!
For more Fall recipes try, Pumpkin Cinnamon Rolls, Chewy Pumpkin Snickerdoodle Cookies, and Pumpkin Pie Cookies.
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Why This Recipe Works
- Pecan pie filling- The flavors of pecan pie are a must-have this time of year. It is so much better when it comes in a cookie!
- Cinnamon cookie- The cinnamon cookie base is so much more delicious than a pie crust. A soft cookie is one of my favorite things.
- Easy Recipe- This recipe is only a few simple steps. It is the perfect recipe for a busy or beginner baker. You can get the WOW without the hard work.
- No Mixer- No Stand mixer or electric hand mixer is needed for this recipe.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Make sure you melt this with enough time to cool before using it.
- Brown sugar- I used light brown sugar, but dark would be okay as well.
- Egg- Pull this out 2 hours prior to baking to get it to room temperature.
- Ground pecans- To get a fine crumb I use my food processor. Chopping by hand is more difficult to get them fine.
Step By Step Instructions
Here is how to make and bake these pecan pie cookies. You do not need an electric mixer.
STEP 1: Mix dry ingredients. In a medium bowl, sift your all-purpose flour, baking powder, ground cinnamon, and salt. Mix them and set this aside.
STEP 2: Mix wet ingredients. In a large bowl, mix your melted (and cooled) butter, brown sugar, granulated sugar, vanilla extract, and egg.
STEP 3: Make the dough. Add the flour mixture into the wet and mix with a spatula until just combined. Rest your dough while the oven preheats. Place parchment paper on a large cookie sheet.
This will be a thick dough, but we want a thick dough so the cookies don't spread too much.
STEP 4: Bake cookies. Use a small cookie scoop to scoop 1 tablespoon of dough per cookie onto your baking sheet. Use a teaspoon to press the hole into the top of the cookies.
Bake for 8-10 minutes until you have a lightly golden brown edge. Shape dough again if needed, then cool them on a wire rack.
STEP 5: Start pecan pie filling. While the cookies bake, melt the butter and brown sugar together in a medium saucepan over medium heat.
Add your pecans in and let them get coated for 30 seconds.
STEP 6: Add remaining filling ingredients. Next, add in the heavy whipping cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix it together and let it come to a boil for 1 minute before taking it off the heat.
Let it cool while the cookies finish baking.
STEP 7: Coat the cookies. In a small bowl, mix the sugar and ground cinnamon. Brush the melted butter over the cookies with a pastry brush, then roll the top of the cookies in the cinnamon sugar.
STEP 8: Fill the cookies. Use a heaping teaspoon to scoop the filling into the center of each cookie.
Tip: If the pecan pie filling has cooled too much, heat in the microwave for 30 seconds to 1 minute.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. Otherwise it could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 1 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
FAQ
No, these cookies need to be large enough to hold the filling. If you make these cookies smaller they will barely hold any filling! You will be glad you have the whole cookie, I promise!
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store these pecan pie cookies in an airtight container up to 5 days at room temperature.
Freezing
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Pecan Pie Cookies
Ingredients
Cinnamon Cookies
- 1 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Ground cinnamon
- ½ teaspoon Salt
- ½ cup Unsalted butter melted and cooled
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 2 tablespoon Unsalted butter melted for spreading on to the cookies
- ¼ cup White granulated sugar
- 1 teaspoon Ground cinnamon
Pecan Pie Filling
- 4 tablespoon Unsalted butter
- ½ cup Brown sugar packed light or dark
- 1 cup Chopped pecans
- 1 teaspoon Pure vanilla extract
- ¼ cup Heavy cream
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ⅛ teaspoon Salt
Instructions
Cinnamon Cookies
- In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.1 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Ground cinnamon, ½ teaspoon Salt
- In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, and egg. Then, add the dry ingredients and use a rubber spatula to mix until just combined.½ cup Unsalted butter, ½ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest while the oven preheats.
- Use a small cookie scoop and scoop the cookie dough. Use a teaspoon to press a hole into the cookie dough. Then, use your hands to smooth the outside of the cookie dough.
- Bake for 8-10 minutes until the edges are very lightly golden. Use the teaspoon and repress it into the cookie. Cool the cookies on a cooling rack.*start the pecan pie filling while the cookies bake.
- In a small bowl, mix the sugar and cinnamon. Use a pastry brush to brush the melted butter over the top of the cookie. Roll the top of the cookie in the cinnamon sugar.2 tablespoon Unsalted butter, ¼ cup White granulated sugar, 1 teaspoon Ground cinnamon
Pecan Pie Filling
- In a medium saucepan, melt the butter and brown sugar together. Add in the pecans and let it coat the pecans for 30 seconds.4 tablespoon Unsalted butter, ½ cup Brown sugar, 1 cup Chopped pecans
- Add the heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix these in and let the mixture come to boil and let it boil for 1 minute before taking off the heat. Let it cool while cookies bake.1 teaspoon Pure vanilla extract, ¼ cup Heavy cream, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ⅛ teaspoon Salt
- Use a heaping teaspoon, scoop the filling and pour it on top of the cookie.
Elisabeth says
I doubled the recipe and it made 27 incredible cookies! Everyone asked for the recipe and gave the highest accolades!
Kim says
The first step days to add cornstarch, but there's no cornstarch in the ingredients. Can you clarify? Thanks!
Stephanie Rutherford says
That was an error, I fixed it now!