Cookies inspired by classic pecan pie
All the rich, cozy flavors of pecan pie come together here—without the hassle of rolling out a crust. These cookies capture the essence of the classic holiday dessert with deep brown sugar sweetness, buttery toasted pecans, and warm fall spices baked into a soft, chewy treat. Easy to serve, simple to store, and just as indulgent as the original, they’re perfect for holiday gatherings, cookie swaps, or a peaceful break with a hot cup of coffee.
Each cookie starts with a tender sugar-cookie base and is filled with a gooey, spiced pecan center, finished with a light sprinkle of flaky sea salt for balance. Festive, nostalgic, and irresistibly comforting.
Pecan Pie Cookies 🍪✨
Ingredients
For the Cookie Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Cornstarch | 1 tsp |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter, cubed | ½ cup |
| Dark brown sugar, packed | ½ cup |
| Granulated sugar | ⅓ cup |
| Large egg, room temperature | 1 |
| Egg yolk, room temperature | 1 |
| Vanilla extract | 1 tsp |
For the Pecan Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter | 6 tbsp |
| Dark brown sugar | ⅓ cup |
| Pure maple syrup | ⅓ cup |
| Pecans, chopped | 2 cups |
| Heavy cream | ⅓ cup |
| Cinnamon | ½ tsp |
| Cloves | ¼ tsp |
| Nutmeg | ¼ tsp |
| Salt | ⅛ tsp |
| Flaky sea salt | For topping |
Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2. Make the Cookie Dough
In a large bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla, mixing until smooth. Gradually incorporate the dry ingredients, mixing just until combined.
3. Shape the Cookies
Scoop the dough into balls and gently press a small indentation into the center of each using a spoon or thumb. Chill the dough for 30 minutes.
4. Prepare the Pecan Filling
In a saucepan over medium heat, melt the butter with the brown sugar and maple syrup. Stir in the chopped pecans, then add the cream, spices, and salt. Remove from heat and allow the mixture to cool slightly.
5. Fill & Bake
Spoon the pecan filling into the centers of the chilled cookies. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set and lightly golden.
6. Cool & Finish
Let the cookies cool on the baking sheet before transferring to a wire rack. Sprinkle with flaky sea salt and serve.
