Ring in autumn by making these delicious Pecan Pie Cookies.

One of my favorite parts about the holiday season isn’t the twinkle lights dangling from my neighbors’ houses or the light blanket of snow that drapes my city; it’s the holiday baking. Every year when I return to Los Angeles for the holidays, I get together with a few friends and have a bake-off. We bake everything from cookies, brownies, pies, and cakes, then pack them all in cute tins and give them to our neighbors. In the months leading up to December, I am on the hunt to find the best cookie recipes out there to bake, and these pecan pie cookies definitely made it on the list!

Chewy, nutty, and buttery, these pecan pie cookies are everything you want and more in a sweet treat. They’re the perfect combination of flavors from the spiced nuttiness of a pecan pie and the richness of a sugar cookie.

A friend of mine had an autumn harvest party at his vineyard last week, and while everyone else brought store-bought desserts and bottles of wine, I made these delicious cookies, and they were a complete hit. Within seconds, the platter of cookies vanished, and I had numerous people asking for the recipe! So the next time you’re looking to be crowned the best baker of the friend group, try making these tasty pecan pie cookies!

What’s the difference between baking soda and baking powder?

For those who don’t know, there’s a major difference between baking soda and baking powder. Baking soda, or sodium bicarbonate, needs an acid to react with in order to create a lift. Baking powder is a leavener, containing both sodium bicarbonate and acid, making it ready to activate with heat or liquid.

How do I store leftovers?

You can store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies after baking for up to 2 months. To defrost, just leave them in an airtight container at room temperature until they’re completely thawed.

Serving suggestions

Want to try a few more cookie recipes? Alongside these pecan pie cookies, you can try making either these Soft And Chewy Chocolate Chip Cookies, some Butterscotch Cookies, or a tray of these adorable Snowman Sugar Cookies. Serve your platter of cookies with this Copycat Starbucks Vanilla Spice Latte or this Iced Cappuccino.

Pecan Pie Cookies

Tysen Ling

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Prep Time 20

Cook Time 18

Chilling Time 30

Total Time 1 8

Course Dessert

Cuisine American

Servings cookies

Calories 257 kcal

Ingredients

For The Pecan Pie Filling:

1/2 cup packed dark brown sugar
1 1/2 tablespoons heavy cream
1 large egg
3/4 teaspoon vanilla extract
1 tablespoon corn syrup
2/3 cup chopped pecans

For The Cookie Dough:

1/2 cup unsalted butter softened
1/3 cup granulated sugar
1/4 cup light brown sugar packed
1 large egg yolk
2 teaspoons whole milk
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Extra chopped pecans optional garnish

Instructions

In a small saucepan, combine the dark brown sugar, heavy cream, egg, vanilla extract, and corn syrup. Stir in the chopped pecans.
Place over medium heat and stir constantly until the mixture begins to bubble and thickens slightly (about 5-8 minutes). Remove from heat and let the filling cool completely.
In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until pale and smooth. Add the egg yolk and milk and mix until combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, stirring until a smooth dough forms. Cover the dough and chill in the refrigerator for at least 30 minutes.
Scoop 12 equal portions of the chilled dough and roll each into a ball. Place the dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
Gently press your thumb or the back of a small spoon into the center of each ball to create a well. Spoon about 1 teaspoon of the cooled pecan pie filling into each well. Reserve any extra filling for topping after baking, if desired.
Preheat your oven to 375°F. Bake the cookies for 8-10 minutes, until the edges are lightly golden and the filling starts to bubble.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If you like, you can top each cookie with a little extra filling or a few extra chopped pecans.