Sweet, buttery, and bursting with gooey pecan pie filling, this Crumbl pecan pie cookie recipe tastes just like a holiday dessert in cookie form. Ready in under 30 minutes, it’s perfect for Thanksgiving, cozy weekends, or anytime you crave a bakery-style treat at home.
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Why they’re perfect for Thanksgiving and holiday gatherings
These Crumbl pecan pie cookies bring together everything we love about the holidays—warm spices, nutty pecans, and a rich caramel-like filling. They’re easy to make, impressive to serve, and travel well for parties or potlucks. Each bite tastes like a mini pie, which makes them a delightful twist on a traditional Thanksgiving dessert.
Ingredients for Crumbl Pecan Pie Cookies
You’ll need simple pantry staples for this recipe, and everything comes together quickly. The cookie base is soft, buttery, and lightly sweetened, while the pecan pie filling adds that gooey, nutty magic. This combination creates a dessert that feels both comforting and indulgent. You can even prep the dough ahead of time, making it an easy option for busy holiday baking days.
Cookie base ingredients
Softened butter, vegetable or canola oil, granulated sugar, powdered sugar, one egg, vanilla extract, all-purpose flour, salt, and baking powder.
Pecan pie filling ingredients
Butter, brown sugar, chopped pecans, vanilla extract, heavy cream, cinnamon, nutmeg, and a pinch of salt for balance.
How to Make Crumbl Pecan Pie Cookies Step by Step
Making these cookies is simple and fun, especially when you follow the steps in order. You’ll love how quickly they come together and how your kitchen smells like caramel and toasted pecans while baking.
Prepare the cookie dough
Start by preheating the oven to 350°F and lining a baking sheet with parchment. In a large bowl, cream together the butter, oil, granulated sugar, and powdered sugar until smooth. Add the egg and vanilla extract, then mix again until fully combined. Next, stir in the flour, baking powder, and salt just until the dough forms.
Shape and bake the cookies
Scoop the dough into nine large portions and flatten them slightly on the baking sheet. Use a 1/4 cup to press a well into the center of each cookie. Bake for 8–9 minutes or until the edges are just set. Allow the cookies to cool on the tray while you prepare the filling.
Make the pecan pie filling
In a medium saucepan, melt the butter with brown sugar and chopped pecans over medium heat. Stir gently as the mixture bubbles for about 1–2 minutes. Remove from heat, then add heavy cream, vanilla extract, cinnamon, nutmeg, and a small pinch of salt. Let the filling cool for 5–10 minutes so it thickens slightly.
Assemble the cookies
Spoon the cooled filling into the centers of each cookie. Let the cookies rest for about 20–30 minutes so the filling can set. The result is a soft, chewy cookie with a glossy, caramelized pecan topping.
Baking Tips and Recipe Notes
These cookies are simple to make, but a few small tips can help you get perfect results every time.
Storage and freezing instructions
Once cooled, store cookies in an airtight container at room temperature for up to 4 days or refrigerate for a week. You can freeze them for up to two months. Always cool completely before storing and separate layers with parchment. Reheat briefly in the microwave to bring back the soft texture.
Make-ahead and reheating tips
You can bake the cookies ahead and add the pecan filling the day you plan to serve. This keeps the texture fresh and prevents sogginess. Reheat each cookie for 10–15 seconds to soften before enjoying.
Adjusting for smaller cookies and party variations
For smaller treats, divide the dough into 16 pieces instead of nine. Bake for about 7 minutes, then fill lightly with pecan mixture. They’re perfect for parties or cookie trays.
Substitution options for oils and ingredients
Both vegetable and canola oils work well in this recipe. If you prefer a slightly richer taste, swap half the oil for melted butter. Always use real vanilla extract for the best flavor.
Flavor and Texture Guide
Soft, buttery cookie base
The base is tender and rich, with just the right balance of sweetness. Each bite melts in your mouth, making it the perfect partner for the gooey topping.
Gooey, nutty pecan topping with warm spices
The pecan pie filling adds caramel notes, crunch, and warm cinnamon spice. Together, they taste just like homemade pecan pie in cookie form.
Other recipes you may enjoy
- Apple crumble cheesecake for Thanksgiving dessert
- Southern maple sweet potato casserole
- Buttery herb stuffing Thanksgiving classic
- Chocolate peanut butter pie Thanksgiving favorite
Conclusion or Final Thoughts
Why these cookies are worth baking this season
These Crumbl pecan pie cookies combine the best of both worlds: buttery cookie goodness and classic pecan pie flavor. They look festive, taste homemade, and bring that nostalgic warmth every Thanksgiving table needs.
Encouragement to share and enjoy with friends and family
Bake a batch, share them with loved ones, and watch everyone’s faces light up. These cookies are more than dessert—they’re little bites of holiday happiness. For more sweet inspiration, follow along on Pinterest.
Crumbl Pecan Pie Cookie
Equipment
- Mixing bowl For combining dough ingredients
- Hand mixer or stand mixer To cream butter and sugars
- Saucepan For heating the pecan pie filling
- Baking sheet Lined with parchment paper
- Measuring cups and spoons For accurate ingredient portions
Ingredients
- ½ cup softened butter
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- For pecan pie filling:
- 5 tablespoons butter
- ⅔ cup brown sugar
- 1 ¼ cups chopped pecans
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream butter, oil, granulated sugar, and powdered sugar until smooth.
- Add the egg and vanilla extract, mixing until fully combined. Stir in flour, baking powder, and salt until dough forms.
- Scoop dough into 9 portions, flatten slightly, and press a well into the center using a 1/4 cup. Bake for 8–9 minutes until edges are just set. Cool completely.
- In a saucepan, heat butter, brown sugar, and pecans over medium heat until melted and bubbling (1–2 minutes). Remove from heat, stir in heavy cream, vanilla, cinnamon, nutmeg, and salt. Let cool for 5–10 minutes.
- Spoon the cooled filling into the cookie centers. Allow cookies to set for 20–30 minutes before serving.
