Homemade Pecan Pie Cookies Recipe

Introduction

These Homemade Pecan Pie Cookies capture all the rich, buttery flavor of classic pecan pie in a simple, portable cookie form. Perfect for holiday baking or anytime you crave that delicious pecan filling, this recipe is surprisingly easy to make. For another fantastic pecan dessert, try the Southern Brown Sugar Pecan Pie Recipe.

Ingredients

These Homemade Pecan Pie Cookies deliver the rich, buttery flavor of classic pecan pie in a soft, chewy cookie form with a delightful caramel-like filling and crunchy nutty texture.

• 1 package Pillsbury Sugar Cookie Dough
• 1 1/2 cups chopped pecans
• 3 tablespoons butter
• 1/2 cup brown sugar
• 1/3 cup corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract (optional)
• 1/4 cup powdered sugar for dusting (optional)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Homemade Pecan Pie Cookies are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cookie Dough

In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in an egg yolk and vanilla extract until fully incorporated.

Gradually mix in the flour and salt until a soft dough forms. For best results, use room temperature ingredients to ensure even mixing.

Step 2 — Shape the Cookies

Roll tablespoon-sized portions of dough into balls and place them on parchment-lined baking sheets. Use your thumb or the back of a measuring spoon to create deep indentations in each cookie center.

Make sure the indentations are deep enough to hold the pecan pie filling without overflowing during baking.

Step 3 — Make the Pecan Filling

Combine chopped pecans, corn syrup, brown sugar, melted butter, and vanilla in a medium bowl. Stir until all ingredients are well blended and the mixture is smooth.

For optimal texture, use fresh pecans and chop them into small, uniform pieces to distribute evenly throughout the filling.

Step 4 — Fill the Cookies

Spoon about one teaspoon of the pecan filling mixture into each cookie indentation. Be careful not to overfill, as the filling will bubble and expand slightly during baking.

Leave a small border around the edges to prevent the filling from spilling over onto the baking sheet.

Step 5 — Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 12-15 minutes, or until the cookie edges are lightly golden and the pecan filling is bubbly.

Watch carefully during the last few minutes – the cookies should be firm around the edges but the centers will still be soft when removed from the oven.

Step 6 — Cool Properly

Allow the Homemade Pecan Pie Cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows the filling to set and prevents breakage.

The cookies will continue to firm up as they cool, so don’t be concerned if they seem soft when first removed from the oven.

Step 7 — Serve and Store

Serve these delightful cookies once completely cooled. Store any leftovers in an airtight container at room temperature for up to 5 days.

For longer storage, you can freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

Calories	210
Protein	2g
Carbohydrates	25g
Fat	12g
Fiber	1g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free alternative that adds nutty flavor and reduces carbs.
• Coconut sugar — Lower glycemic index than white sugar, with caramel notes.
• Maple syrup — Natural sweetener option for refined sugar-free Homemade Pecan Pie Cookies.
• Vegan butter — Dairy-free swap that maintains rich, buttery texture.
• Chia egg — Plant-based protein alternative to bind ingredients.
• Reduced-sodium salt — Cuts sodium while preserving flavor balance.
• Stevia blend — Zero-calorie sweetener for lower-carb Homemade Pecan Pie Cookies.
• Walnut pieces — Alternative nut option with similar crunch and healthy fats.

Serving Suggestions

• Pair warm Homemade Pecan Pie Cookies with vanilla ice cream for a classic dessert experience
• Serve alongside coffee or chai tea for afternoon gatherings
• Arrange on a decorative platter with fresh pear slices for holiday parties
• Package in festive tins as homemade gifts for neighbors and friends
• Create a cookie platter with other seasonal treats like gingerbread and shortbread
• Serve with spiced apple cider during autumn gatherings

These Homemade Pecan Pie Cookies are perfect for holiday cookie exchanges, Thanksgiving dessert tables, or as a sweet ending to family dinners. Their portable size makes them ideal for potlucks and office parties where guests can enjoy them without plates or utensils.

Common Mistakes to Avoid

• Mistake: Using stale pecans that taste bitter. Fix: Always taste pecans before using and store them in the freezer to preserve freshness.
• Mistake: Overmixing the cookie dough, causing tough cookies. Fix: Mix just until the flour disappears to keep the texture tender.
• Mistake: Spreading the cookies too thin by using warm dough. Fix: Chill the dough for at least 30 minutes before baking to control spread.
• Mistake: Burning the pecan pie filling on top. Fix: Add the filling partway through baking or tent with foil to prevent over-browning.
• Mistake: Underbaking the cookie base, resulting in a soggy bottom. Fix: Bake until the edges are lightly golden for a firm, crisp foundation.
• Mistake: Overloading cookies with filling, causing spills and mess. Fix: Use a teaspoon to portion the filling, leaving a small border.
• Mistake: Not toasting the pecans first, missing out on deeper flavor. Fix: Toast pecans in a dry skillet for 5-7 minutes until fragrant before chopping.
• Mistake: Using a runny filling that doesn’t set properly. Fix: Ensure your corn syrup and sugar mixture reaches a soft-ball stage (235°F/113°C) for the perfect set.
• Mistake: Removing cookies from the baking sheet too soon. Fix: Let them cool on the sheet for 5 minutes to firm up before transferring.
• Mistake: Skipping the salt, making flavors fall flat. Fix: Add a pinch of flaky sea salt on top after baking to balance the sweetness.

Storing Tips

• Fridge: Store cooled Homemade Pecan Pie Cookies in an airtight container for up to 5 days.
• Freezer: Place cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes until heated through to a food-safe temperature.

Always allow Homemade Pecan Pie Cookies to cool completely before storing to preserve their texture and prevent sogginess.

Conclusion

These Homemade Pecan Pie Cookies are a delightful treat that captures the classic pie flavor in a convenient cookie form. We hope you enjoy making them as much as we do! Try the recipe and share your results in the comments below. For more delicious desserts, check out our French Cocoa Sweetened Condensed Milk Snowballs Recipe and Easy Homemade Apple Crumble Recipe.

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FAQs

Can I make Homemade Pecan Pie Cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. You can also bake and cool the Homemade Pecan Pie Cookies completely, then store them in an airtight container at room temperature for several days.

How do I prevent the pecan pie filling from spilling out?

Make a deep thumbprint in each cookie dough ball before adding the filling. Do not overfill the indentation, and ensure the filling is thick and not too runny. This helps the delicious pecan pie center stay inside your Homemade Pecan Pie Cookies during baking.

What if my cookies spread too much while baking?

Chill the cookie dough for at least 30 minutes before baking to prevent spreading. Also, make sure your baking sheet is cool when you place the dough on it. Using parchment paper or a silicone baking mat can also help control the shape of your cookies.