This Pecan Pie Cookie Recipe brings all the gooey, nutty flavor of classic pecan pie in an easy-to-eat cookie form. Perfect for holidays or anytime you crave a sweet Southern treat, these cookies are sure to disappear fast.
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Looking for more tasty cookies? Check out my S'mores Cookies Recipes, Pumpkin Cheesecake Cookies, Soft Fall Cookies, and these delicious Carrot Cake Cookies.
Why This Recipe Works
- Classic Flavor - Captures the rich taste of pecan pie in bite-sized cookies.
- Simple Ingredients - Pantry staples make this dessert approachable and fuss-free.
- Perfect Texture - Soft chewy cookie filled with toasted pecan.
- Crowd Pleaser - A fun twist on a holiday favorite that everyone will love.
What This Recipe Needs
- Pecans - The star ingredient, adding crunch, nuttiness, and that signature pie flavor.
- Butter - Creates a soft, rich cookie base.
- Brown Sugar - Sweetens the dough and helps give that caramel-like flavor.
- Eggs - Bind the cookie dough and filling together.
- Vanilla - Enhances both cookie and pecan filling with warmth.
- Flour - Provides structure for the cookie base.
- Baking Powder & Salt - Ensure proper rise and balance sweetness.
- Corn Syrup - Classic pecan pie ingredient that makes the cookie extra chewy and delicious.
- Instant Vanilla Pudding - Creates a soft, chewy cookie texture.
- Sugar in the Raw - Optional, but adds a little sparkle to the top of the cookies.
Substitutions
- Corn Syrup → Swap with maple syrup or honey (flavor will vary).
- Pecans → Try walnuts or almonds if you prefer a different nut. Check out my walnut chocolate chip cookies for a great recipe!
- Butter → Use margarine or plant-based butter for dairy-free.
- Flour → A 1:1 gluten-free flour blend works if needed.
Looking for Mini Pecan Pie Cookies Recipe?
If you want a pecan pie cookie that looks like a mini pie, as seen in the picture below, I recommend my pecan pie tarts. They are made with a sugar cookie crust and filled with pecan pie filling.
How to Make Pecan Pie Cookies?
- Step 1: Coarsely chop your pecans and toast them.
- Step 2: Cream butter, sugar, and vanilla.
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- Step 3: Mix in eggs. Then fold in the pecans.
- Step 4: Place rounded spoonfuls on a baking sheet. Slightly flatten each cookie, then sprinkle with sugar in the raw.
- Step 5: Bake then enjoy!
Variations
- Chocolate Drizzle - Add melted chocolate over the finished cookies.
- Spiced Cookies - Add cinnamon or nutmeg to the cookie base for warmth.
- Chocolate Chips- Swap out a ½ cup of the pecans for a ½ cup of chocolate chips
- Brown Sugar- Roll the cookies before baking in brown sugar instead of sprinkling with raw sugar for a crunchier exterior.
- Instant Pudding- Try a butter pecan or chocolate instant pudding for a fun tasty twist!
Frequently Asked Questions
Toasting enhances their nutty flavor, but it's optional.
Store any leftover cookies in an airtight, container. I like to refrigerate mine but that isn't required.
These cookies will last 4-5 days if stored properly.
I recommend freezing the dough in pre-scooped portions. Freeze in a freezer-safe gallon zip-lock baggie. When you want to bake the frozen cookies, add a few extra minutes to the bake time.
More Related Cookies
If you like this recipe, make sure to check out my other favorite fall desserts like pumpkin pie with sweetened condensed milk, sweet potato soufflé, pumpkin fluff, and mini pumpkin cheesecakes!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Video
Pecan Pie Cookies Recipe
Ingredients
- 2 cups pecans coarsely chopped
- 1 cup butter softened
- ½ cup corn syrup
- 1 cups brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 ¼ cups flour
- 1 package instant vanilla pudding 3.4-4 oz box
- 1 teaspoon baking soda
- 1 teaspoon salt
- Sugar in the Raw for sprinkling on top
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop your pecans and place them on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted, set aside.2 cups pecans
- Increase oven temperature to 375°F.
- In a stand mixer bowl, cream butter, corn syrup, brown sugar, and vanilla.1 cup butter, ½ cup corn syrup, 1 cups brown sugar, 2 teaspoon vanilla
- Add in eggs and mix until fully incorporated.2 eggs
- Add in the flour, instant pudding mix, baking soda, and salt. Mix until fully combined.2 ¼ cups flour, 1 package instant vanilla pudding, 1 teaspoon baking soda, 1 teaspoon salt
- Mix in the toasted pecans.
- Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Slightly flatten with your hand, then sprinkle each cookie with sugar in the raw.Sugar in the Raw
- Bake for 8-11 minutes. They are ready to come out when they are slightly browned on top.
- Let cookies cool for a few minutes and then enjoy!
Notes
- Variation: Swap ½ cup of pecans for chocolate chips.
- Freezing Dough: I recommend freezing the dough in pre-scooped portions. Freeze in a freezer-safe gallon zip lock baggie for baking later! When you want to bake the frozen cookies, add a few extra minutes to the bake time.
- Storing Cookies: Store any leftover cookies in an airtight container. I like to refrigerate mine, but that isn't required.
- Cookie Scoop: I like to have a variety of scoops on hand, like these, so I can make the cookies any size I want.
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