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Crumbl Pecan Pie Cookies with Sugar Cookies

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  • Author: Maria B. Evans
  • 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

Units Scale
  • :
  • 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