Soft and Easy Pecan Pie Cookies Recipe

Soft and Easy Pecan Pie Cookies are the perfect handheld version of a classic pecan pie. With a tender, buttery cookie base and a gooey brown sugar pecan filling on top, they deliver all the rich, nutty flavor of the traditional pie without the need for slicing or a fork. I love baking these for holiday trays, potlucks, or cozy fall weekends when I want something sweet and nostalgic.

Why You’ll Love This Recipe

I like this recipe because it brings together the best parts of a cookie and a pie in one bite-sized treat. The cookie base is soft and melt-in-your-mouth, while the topping is sticky, caramelized, and packed with chopped pecans. It’s an easier way to get that pecan pie fix—no crust rolling or pie dish required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract

For the pecan pie filling:

• Chopped pecans
• Brown sugar
• Heavy cream (or milk)
• Vanilla extract
• Optional: cinnamon or a pinch of salt

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, I whisk together the flour, baking powder, and salt.
3. In another bowl, I cream the butter with brown sugar and granulated sugar until light and fluffy.
4. I beat in the egg and vanilla, then slowly mix in the dry ingredients until just combined.
5. I scoop the dough into 1 ½ tablespoon-sized balls and place them on the baking sheet about 2 inches apart.
6. I press a thumbprint or use the back of a spoon to gently indent the center of each cookie.
7. For the filling, I mix chopped pecans with brown sugar, heavy cream, and vanilla until combined. I spoon a small amount into the center of each cookie.
8. I bake the cookies for 10–12 minutes, or until the edges are set and the filling is bubbly.
9. I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: About 30 minutes

Variations

Sometimes I add a pinch of cinnamon or maple extract to the filling for a cozier flavor. I’ve also added mini chocolate chips to the dough for a pecan-chocolate twist. When I want to get fancy, I drizzle the cooled cookies with melted white or dark chocolate for an elegant finish.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer and then transfer to a freezer bag—they thaw beautifully at room temp. I don’t reheat them, but I’ve microwaved one for 5 seconds just to warm the filling slightly before eating.

FAQs

Can I make the dough ahead of time?

Yes, I’ve made the dough a day in advance and stored it covered in the fridge. I just let it soften slightly before shaping.

Do I need to toast the pecans?

It’s optional, but I love the deeper flavor toasted pecans add. I toast them in a dry skillet or the oven for a few minutes before mixing them into the filling.

Can I use store-bought pie filling?

I prefer making the filling from scratch for the best flavor, but I’ve used store-bought pecan pie filling in a pinch. I just use a small amount and watch the baking time closely.

Why is my filling running off the cookie?

I make sure not to overfill the indent and keep the filling thick. If it’s too runny, I add a little more brown sugar or chopped pecans to firm it up.

Can I use a different nut?

Yes, I’ve made these with chopped walnuts or almonds. Pecans are classic, but the recipe works well with other nuts too.

Conclusion

Soft and Easy Pecan Pie Cookies are a sweet, nutty treat that brings the warmth of a holiday pie into a simple cookie form. Whether I’m baking for a celebration or just to satisfy my sweet tooth, these cookies always hit the spot. With that perfect combo of tender cookie and gooey filling, they’re a bite-sized taste of comfort I come back to every season.

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