Short Description
Crumbl Pecan Pie Cookies with Sugar Cookies combine the rich, buttery flavors of classic pecan pie with a soft and chewy sugar cookie base. These indulgent treats are perfect for the holidays or any occasion when you’re craving a decadent dessert.
Why You’ll Love This Recipe
- A unique twist on pecan pie in cookie form.
- Soft, chewy sugar cookie base topped with a gooey pecan filling.
- Perfect for holiday gatherings and special occasions.
- Easier to make than a full pecan pie.
- Customizable with different nuts or flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the sugar cookie base:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- For the pecan pie topping:
- Chopped pecans
- Brown sugar
- Corn syrup
- Butter (melted)
- Vanilla extract
- Salt
- Heavy cream
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Scoop dough onto the prepared baking sheet, flattening slightly to form a base for the topping.
- In a saucepan over medium heat, combine brown sugar, corn syrup, melted butter, vanilla extract, salt, and heavy cream.
- Stir in chopped pecans and cook for 2-3 minutes until thickened.
- Spoon pecan pie filling onto each sugar cookie.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cool before serving and enjoy!
Servings and Timing
- Servings: 12 cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Chocolate Pecan Cookies: Add mini chocolate chips to the sugar cookie dough.
- Maple Pecan Cookies: Replace vanilla extract with maple extract for a rich, fall-inspired taste.
- Nut-Free Option: Use toasted oats or coconut instead of pecans.
- Salted Caramel Pecan Cookies: Drizzle with caramel and sprinkle with flaky sea salt.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Reheating: Warm in the microwave for 10-15 seconds for a freshly baked taste.
- Freezing: Freeze unbaked cookie dough and bake as needed.
FAQs
Can I use premade sugar cookie dough?
Yes! Store-bought sugar cookie dough works great for a quick version.
How do I keep the pecan topping from running off?
Make a slight indentation in the cookie dough before baking to hold the filling.
Can I use dark corn syrup instead of light?
Yes, but it will result in a richer, deeper flavor.
How do I prevent cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps keep them thick.
Can I make these cookies ahead of time?
Yes, bake them a day in advance and store them in an airtight container.
What’s the best way to serve these cookies?
They’re delicious warm with a scoop of vanilla ice cream!
Can I substitute honey for corn syrup?
Yes, but the texture may be slightly different.
Do these cookies need to be refrigerated?
No, they can be stored at room temperature, but refrigeration extends freshness.
Can I add cinnamon or other spices?
Yes! A pinch of cinnamon or nutmeg can enhance the flavor.
How do I make mini versions?
Use a smaller cookie scoop and reduce the baking time by 2-3 minutes.
Conclusion
Crumbl Pecan Pie Cookies with Sugar Cookies are the perfect combination of two beloved desserts. With a chewy sugar cookie base and a gooey pecan pie topping, these cookies are sure to impress at any gathering. Try them today for a delicious twist on a classic treat!
PrintCrumbl Pecan Pie Cookies with Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Crumbl-style Pecan Pie Cookies feature a soft, buttery sugar cookie base topped with rich, caramelized pecan pie filling. They taste just like pecan pie but in a delicious handheld cookie form—perfect for fall, holidays, or anytime you crave a decadent treat!
Ingredients
- :
- For the Sugar Cookie Base:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Pecan Pie Topping:
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon heavy cream
Instructions
- :
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the sugar cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Shape the cookies: Scoop about ¼ cup of dough per cookie and roll into balls. Flatten slightly, then use a spoon or your fingers to create a shallow well in the center for the pecan filling.
- Bake the cookies: Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set but the centers are soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Make the pecan pie filling: In a small saucepan over medium heat, melt butter and brown sugar until bubbly. Stir in corn syrup, vanilla extract, cinnamon, and heavy cream. Cook for 1-2 minutes, then stir in chopped pecans. Let cool slightly.
- Assemble the cookies: Spoon about 1-2 tablespoons of the pecan pie filling into the center of each cookie.
- Let set & enjoy! Allow the cookies to cool completely so the filling thickens, or enjoy them warm for a gooey treat.
Notes
- :
- For extra flavor, toast the pecans before adding them to the filling.
- Make ahead: Store cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- For a chewier texture, chill the dough for 30 minutes before baking.
Nutrition
- Calories: ~350
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
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