Pecan pie cookies are the best pecan pie you will ever have, but in cookie form! A crisp tender cookie filled with caramel nutty goodness, this is the perfect cookie for the holidays!
Crumbl Pecan Pie Cookie Copycat
Everyone RAVED last week when Crumbl featured a new Pecan Pie cookie- cookie lovers everywhere were asking in groups how they could freeze some of their cookie to save for Thanksgiving.. Well, now you don’t even have to worry about it! You’ll be able to make 12 pecan pie cookies in your kitchen within an hour!
Don’t get intimidated by the 2 layers in this cookie! It couldn’t be easier! I actually think I like the cookie version better than actual Pecan Pie!
Ingredients in Pecan Pie Cookies
For the Cookie
- Butter- I use salted butter, make sure that it is softened so that it creams well with the sugar.
- Sugar- Just plain old white sugar
- Oil- The oil in this recipe just adds a great buttery crisp texture to the edges of the cookie.
- Flour- No need to get fancy, just all purpose flour will do!
- Powdered Sugar- This will give the final cookie a nice moist, flaky texture- just like a real pie crust!
- Baking Powder
For the Filling
- Brown Sugar- This becomes the base of the amazing caramel flavor.
- Butter- Salted butter is what I use.
- Light Corn Syrup
- Pecans- You’ll want these chopped. Or you can give them a quick buzz in a food processor, either will work!
How to Make Pecan Pie Cookies
Preheat the oven to 350 degrees
While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs, vanilla extract and oil and beat again until it is mixed well. Scrape the sides again and add the flour and baking powder. Mix again until thoroughly combined.
Scoop out 1/4 cup of dough (it should yield 12 cookies.) Roll the dough into a ball. Press the ball flat with your hand. Press the edges of the cookie up in order to form the “crust.” Place 6 cookies per tray. They will spread just slightly while baking.
Bake at 350 degrees for 11-13 minutes. Be careful not to overbake the cookies, you will know they are done because the center of the cookie will puff up slightly and they will no longer look wet on the top.
Once you remove the cookies from the oven and while they are cooling, make the pecan filling by adding all of the filling ingredients, except for the vanilla, to a medium sized sauce pan. Over medium heat, cook the mixture while stirring continuously. Once the mixture begins to boil, remove the pan from the heat and stir in the vanilla.
Spoon about 3 tablespoons of filling into each cookie.
How to Store Leftover Cookies
These will taste great as leftovers, but make sure to store them in an air tight container to retain freshness. But these cookies also freeze really well.
How to Reheat Cookies
You can reheat a single cookie in the microwave at 50% power, or if you want to reheat multiple cookies, pop them in the oven at 350 for 5 minutes.
More Crumbl Copycat Recipes
Crumbl Pecan Pie Cookie Copycat
Sugar Cookie Crust
- 1 cup salted butter
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1/2 cup powdered sugar
- 2 tsp baking powder
Pecan Pie Filling
- 1 1/2 cups brown sugar
- 2 tbsp salted butter
- 1 cup light corn syrup
- 3/4 tsp salt
- 1 tsp vanilla
- 1 3/4 cup chopped pecans
- Preheat the oven to 350°.
- Cream together the butter and granulated sugar until light and fluffy.
- Scrape the sides of the bowl and add in the canola oil, eggs and vanilla.
- Once mixed well, add in the flour, powdered sugar and baking powder. Mix until the dough forms.
- Portion out the dough using a 1/4 cup measuring cup. You should end up with 12 portions of cookies.
- Roll the cookie dough into a ball and then flatten the dough with the palm of your hand. Press it up against your opposite hand to create a 'crust', so that the edges of the cookie turn up.
- Repeat with the remaining cookie dough. Arrange 6 cookies on each tray.
- Bake at 350° for 12-15 minutes. The cookie centers should puff slightly and no longer look glossy before taking them out of the oven.
- Immediately after taking the crusts out of the oven, use the back of a spoon to gently press the edges of the cookie back into the 'crust' shape, so that it will hold the pecan pie filling.
- Once the cookies are out of the oven, make the pecan pie filling by adding all of the ingredients of the pie filling besides the vanilla into a medium sized sauce pan.
- Continuously stir the mixture until it just begins to boil then immediately remove from heat. (Remove from heat as soon as the edges of the pot start to bubble.)
- Stir in the vanilla. Allow the mixture to cool in the pan for 10 mintues.
- Spoon approx 3 tbsp of pie filling into each sugar cookie.
- Serve warm.