Description
Baking these Crumbl Pecan Pie Cookies feels like a warm hug on a chilly day. These cookies combine the timeless charm of pecan pie with the convenience of a handheld treat, making them perfect for sharing with loved ones. Growing up, pecan pie was a staple at every family gathering, its rich filling and crunchy topping always a highlight of the dessert table. When I discovered a way to merge this classic dessert with my love of cookies, it felt like I’d struck culinary gold.
Imagine biting into a soft, buttery sugar cookie topped with gooey pecan pie filling. The warmth of cinnamon and nutmeg mixed with the caramelized sweetness of brown sugar creates a flavor explosion that feels like home. Whether it’s for a holiday gathering, a bake sale, or simply a cozy afternoon treat, these cookies never fail to impress. Their approachable recipe makes them ideal for bakers of all levels, so you can recreate a slice of pecan pie in cookie form without breaking a sweat.
Ingredients
For the Sugar Cookie Base
- ½ cup unsalted butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 & ⅓ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
For the Pecan Pie Filling
- 5 tablespoons unsalted butter
- ⅔ cup packed brown sugar
- 1 & ¼ cups chopped pecans
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. The parchment not only makes clean-up a breeze but ensures the cookies lift off easily after baking.
2. Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step ensures your cookies will have that tender, melt-in-your-mouth texture.
3. Add the Wet Ingredients
Crack in the egg and pour in the vanilla extract, mixing until fully combined. The mixture should be smooth and slightly thick.
4. Incorporate the Dry Ingredients
Gradually sift in the flour, baking powder, and salt. Mix gently until everything comes together into a soft dough. Be careful not to overmix, as this could make the cookies less tender.
5. Shape the Dough
Divide the dough into 9 equal portions (or more for smaller cookies) and roll each into a ball. Place them on the prepared baking sheet, spacing them about 2 inches apart. Using a flat-bottomed measuring cup or your hands, gently press each ball into a disc, about 1 inch thick.
6. Create Indentations
Using the back of a measuring spoon or your fingers, press a small well into the center of each cookie. This will cradle the luscious pecan pie filling.
7. Bake the Cookies
Bake the cookies for 8-9 minutes, just until they are set but not browned. They will continue to firm up as they cool. Let them cool completely on the baking sheet while you prepare the filling.
8. Make the Pecan Pie Filling
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Once the sugar is dissolved and the mixture starts to bubble, add the chopped pecans, cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Stir continuously for 1-2 minutes, ensuring everything is well combined.
9. Fill the Cookies
Carefully spoon the warm pecan pie filling into the wells of each cookie. Be generous, making sure each cookie is topped with plenty of the sweet, nutty mixture.
10. Cool and Enjoy
Allow the cookies to cool for an additional 20-30 minutes to let the filling set. Serve them slightly warm for the ultimate experience, or store them for later enjoyment.
Notes
- If your pecan pie filling thickens too much before use, warm it gently over low heat to loosen it up.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for a longer shelf life.