Description
These Crumbl pecan pie cookies combine a buttery, soft cookie base with a rich, gooey pecan pie filling center, delivering all the flavors of classic pecan pie in a delightful handheld treat. Perfectly balanced with warm spices and a sweet nutty filling, these cookies are ideal for dessert lovers looking for a festive and indulgent homemade treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 & 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
Pecan Pie Filling
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cups chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, combine the softened butter, vegetable oil, granulated sugar, and powdered sugar. Beat them together until the mixture is smooth and creamy, ensuring even distribution of fats and sugars for a tender cookie.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix until fully combined and the batter is smooth, which will help bind the ingredients and add flavor.
- Incorporate Dry Ingredients: Add the flour, salt, and baking powder to the wet mixture. Stir or mix until just combined to avoid overworking the dough. This will ensure your cookies remain soft and tender.
- Shape Cookies: Using a large cookie scoop, portion out 9 equal cookie dough balls and place them on the prepared baking sheet. Gently flatten each ball to about 1 inch thick. Using a 1/4 cup measuring cup, press down the center of each cookie to create a well for the pecan pie filling.
- Bake Cookies: Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and allow them to cool on the baking sheet.
- Make Pecan Pie Filling: While the cookies bake, melt butter in a medium saucepan over medium heat. Add brown sugar and chopped pecans, stirring frequently until the sugar dissolves and mixture begins to bubble, about 1-2 minutes to coat the pecans thoroughly.
- Add Spices and Cream: To the saucepan, add cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Whisk the filling until combined and smooth. Remove from heat once incorporated.
- Top and Cool: Spoon the warm pecan pie filling into the wells of each cookie. Let the cookies cool at room temperature for 20-30 minutes to allow the filling to set before serving. Enjoy your decadent pecan pie cookies!
Notes
- Freezing: These cookies freeze well for up to 2 months. Cool completely before stacking in an airtight container with parchment paper between layers. Thaw at room temperature and microwave for 10-15 seconds to restore the gooey filling.
- Bake Time: Oven temperatures can vary; cookies are done when edges are set and centers remain slightly soft, firming up as they cool.
- Make Ahead: You can bake the cookies ahead of time and add the pecan pie filling just before serving for the best texture.
- Cookie Size: For smaller cookies, reduce the baking time accordingly and adjust the filling size to fit.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
