If you love the classic flavors of pecan pie but want a treat that’s easy to share and totally irresistible, these Pecan Pie Cookies will win your heart! Imagine the buttery crunch of toasted pecans and a gooey, caramel-like center nestled in a soft sugar cookie—the perfect two-bite experience. With just a handful of pantry staples and a few simple steps, you’ll have a batch of cozy, fall-inspired cookies that will delight your friends, family, or anyone lucky enough to snag one before they disappear.

Ingredients You’ll Need

Every ingredient for these Pecan Pie Cookies has a special job to do, combining to make your kitchen smell amazing and your cookies perfectly chewy and rich. Here’s why you want each one in your baking lineup:

Unsalted butter: Gives the cookies a tender crumb and rich flavor; make sure it’s softened for best creaming.
Light brown sugar: Adds moisture and a warm caramel note, a must for classic pecan pie vibes.
Granulated sugar: Gives just the right amount of sweetness and a soft texture.
Large eggs: Bind everything together and add richness.
Vanilla extract: Enhances the overall flavor and brings a comforting aroma.
All-purpose flour: The backbone of the cookies, providing structure and chew.
Baking soda: Helps your cookies rise and stay delightfully soft.
Salt: Balances all the sweetness and brings out the nutty flavors.
Chopped pecans: Toasty, crunchy, and packed with that signature pecan pie texture.
Light corn syrup: Creates that gooey pecan pie center—substitute maple syrup for a richer, deeper taste!
Sweetened condensed milk: Makes the filling creamy and decadent, just like pie filling.
Cinnamon: Adds a cozy, aromatic warmth that takes these cookies to the next level.

How to Make Pecan Pie Cookies

Step 1: Prep the Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C) so it’s hot and ready for baking. Line your baking sheets with parchment paper—this will keep cleanup easy and prevent any sticky filling from clinging to your pans. Little details like this make the final cookies picture-perfect and ready for sharing!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat until the mixture looks light, fluffy, and almost creamy—this introduces air and guarantees a tender cookie! Take your time here; the better the creaming, the better your cookie structure.

Step 3: Add Eggs and Vanilla

Crack in your eggs one by one, beating well after each addition. Stir in the vanilla extract. This little bit of patience ensures everything is emulsified, so your dough stays smooth and your Pecan Pie Cookies bake evenly every time.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gently mix this dry blend into your wet ingredients in batches, just until combined. Overmixing can yield tough cookies, so stop when you see no streaks of flour. Now you have the perfect base ready for the real pecan pie magic!

Step 5: Shape the Cookie Dough

Roll the dough into 1-inch balls and arrange them on your prepared baking sheets, leaving about two inches between each. Then, use your thumb or the back of a spoon to press a gentle indent right in the center of each dough ball—this is where your gooey pecan pie filling will nestle.

Step 6: Mix the Pecan Pie Filling

In a small bowl, stir together the chopped pecans, light corn syrup (or maple syrup if you want to experiment), sweetened condensed milk, and cinnamon. This sticky, nutty mixture is packed with flavor and will caramelize beautifully as the cookies bake.

Step 7: Fill and Bake

Carefully spoon a small amount of the pecan filling into each cookie indentation, making sure not to overfill them to avoid spillage. Bake the cookies for 10 to 12 minutes, just until the edges are lightly golden. Resist the urge to overbake! Let them cool on the sheet for 5 minutes before moving them to a wire rack to finish cooling completely.

How to Serve Pecan Pie Cookies

Garnishes

A dusting of powdered sugar can make these Pecan Pie Cookies look extra festive for a holiday tray. Or, lightly drizzle with a bit of melted chocolate for a fancy (yet minimal effort) twist. Even a pinch of flaky sea salt on top right as they cool will highlight all that caramelly pecan goodness.

Side Dishes

Pair your cookies with warm spiced apple cider, a scoop of vanilla bean ice cream, or even a strong cup of coffee. The balance of creamy, nutty, and sweet makes these cookies a perfect companion for fall and winter gatherings—or a laid-back afternoon snack.

Creative Ways to Present

Stack Pecan Pie Cookies in clear cellophane bags tied with ribbon for a charming homemade gift, or arrange them in a rustic basket for your next potluck. Want to wow your dessert table? Scatter them on a wooden board with seasonal fruits, mini pies, and chocolates for a “cookie charcuterie” display that everyone will love!

Make Ahead and Storage

Storing Leftovers

These Pecan Pie Cookies store wonderfully at room temperature. Just tuck them into an airtight container and they’ll stay chewy and fresh for up to five days. If they disappear before then, don’t say we didn’t warn you!

Freezing

Yes, you can absolutely freeze your cookies! Arrange cooled cookies in a single layer in a freezer-safe container, placing sheets of parchment between layers. They’ll keep their flavor and texture for up to three months. When the craving hits, just thaw and enjoy.

Reheating

If you want to give your frozen or stored cookies that fresh-baked warmth, pop them in a 300°F oven for 3 to 5 minutes. This gently revives their gooey centers and brings back that just-baked aroma, making them taste like you made them moments ago.

FAQs

Can I use dark corn syrup instead of light?

Absolutely! Dark corn syrup will give the filling a deeper color and bolder molasses flavor. Your Pecan Pie Cookies will taste a bit more like traditional pecan pie—rich, aromatic, and heavenly.

What’s a good substitute for sweetened condensed milk?

You can try evaporated milk combined with a bit of extra sugar, but for the iconic creamy filling of Pecan Pie Cookies, sweetened condensed milk delivers that signature texture and sweetness best.

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and chill it, covered, in your fridge for up to 24 hours. When you’re ready to bake, just let the dough sit at room temperature for 10–15 minutes to soften up a bit before shaping.

Is it possible to use store-bought pie crust for the base?

For this recipe, a homemade cookie dough provides the best flavor and texture—crisp edges with a soft, chewy center. A pie crust wouldn’t give the same “cookie” feel, so try to stick with the scratch-made dough if possible.

Can kids help make Pecan Pie Cookies?

Absolutely! This is a great family baking project. Kids love rolling the dough, making the thumbprint indents, and spooning in the pecan filling. Just supervise little hands around the hot oven.

Final Thoughts

If the thought of warm pecans, caramel, and cookie bliss makes your mouth water, these Pecan Pie Cookies are pure joy in a bite-sized package. Whether you’re baking for a special occasion, sharing with coworkers, or just treating yourself, give this recipe a try—you’ll want to make them again and again!