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.

Close up of 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!

Side view of pecan pie cookie with a bite missing.

Tips for making cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: 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.
  • Tip 2: 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.
  • Tip 3: If you live at high altitude, add an extra 1 Tablespoons of flour. This will help with the spread.
  • Tip 4: The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Cookie dough in a glass bowl
The cookie dough is thicker than normal because I didn’t want too much spread.
Pecan pie filling in a bowl.
Make the pecan pie filling so it can cool.
Cookie dough ball on a cookie sheet.
Let the cookie dough rest for 10 minutes to help with spreading.
Cookies coated in cinnamon sugar.
Right when cookies are out of the oven, press in the teaspoon to create that hole. Then, roll in cinnamon sugar.
Top view of pecan pie cookies filled with pecan pie filling.

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For more pecan recipes, try my Pecan Pie Cheesecake and Pecan Pie Cinnamon Rolls.

Pecan pie cookies coated in cinnamon sugar.

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 Video

Close up of cookie.
5 from 16 reviews

Pecan Pie Cookies

Stephanie Rutherford
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 pecan cinnamon sugar. They are filled in the middle with pecan pie filling.
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Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 18 cookies

Ingredients
 
 

Cinnamon Cookies

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, melted and cooled
  • 1/2 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 2 TBSP Unsalted butter, melted for spreading on to the cookies
  • 1/4 cup White granulated sugar
  • 1 tsp Ground cinnamon

Pecan Pie Filling

  • 4 TBSP Unsalted butter
  • 1/2 cup Brown sugar, packed light or dark
  • 1 cup Chopped pecans
  • 1 tsp Pure vanilla extract
  • 1/4 cup Heavy cream
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/8 tsp Salt

Instructions
 

Cinnamon Cookies

  • In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
    1 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Ground cinnamon, 1/2 tsp 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.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp 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 TBSP Unsalted butter, 1/4 cup White granulated sugar, 1 tsp 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 TBSP Unsalted butter, 1/2 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 tsp Pure vanilla extract, 1/4 cup Heavy cream, 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/8 tsp Salt
  • Use a heaping teaspoon, scoop the filling and pour it on top of the cookie.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them to not spread.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 246kcal, Carbohydrates: 28g, Protein: 2g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 98mg, Potassium: 62mg, Fiber: 1g, Sugar: 18g, Vitamin A: 327IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg
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