Pecan Pie Cookies

5 from 16 votes

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.

Prep Time40

Cook Time10

Servings: cookies

Calories: 246kcal

Author: Stephanie Rutherford

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

US Customary - Metric

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.

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 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition