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–+ servings
Crumbl pecan pie cookie, stacked on top of each other with a slice cut out of the top cookie
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5 from 12 votes

Crumbl Pecan Pie Cookie Copycat

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!
Prep Time20 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: amercian
Keyword: Crumbl Copycat Pecan Pie Cookie
Servings: 24 1/2 cookie servings
Author: Karli Bitner

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 339kcal | Carbohydrates: 46g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 165mg | Potassium: 107mg | Fiber: 1g | Sugar: 33g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg