Irresistible Pecan Pie Cookies for Thanksgiving & Christmas

ByAchraf

The smell of buttery cookies and toasted pecans baking together is everything we love about the holidays in one bite. These Irresistible Pecan Pie Cookies take the classic flavors of pecan pie caramelized brown sugar, crunchy pecans, and warm vanilla and pack them into soft, chewy thumbprint-style cookies.

They’re perfect for Thanksgiving dessert tables, Christmas cookie exchanges, or anytime you want a cozy fall or winter treat without making a full pie. Easy to make, beautiful on a platter, and totally addictive everyone will reach for “just one more.”

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Irresistible Pecan Pie Cookies for Thanksgiving & Christmas 2

Why Make These Pecan Pie Cookies

  • All the flavor of pecan pie in cookie form: Buttery cookie base + gooey pecan filling.
  • Perfect for holidays: Ideal for Thanksgiving, Christmas, Friendsgiving, and cookie swaps.
  • Easy to share: Bite-sized, travel well, and look impressive on dessert trays.
  • Freezer-friendly: Make them ahead and freeze for busy holiday weeks.
  • Simple ingredients: Most are pantry staples flour, butter, sugar, eggs, pecans.

How to Make Irresistible Pecan Pie Cookies

You’ll start with a soft, buttery cookie dough, roll it into balls, then press a small indentation in the center. That little “well” gets filled with a pecan pie–style filling made from brown sugar, butter, pecans, and vanilla. The cookies bake until lightly golden with a gooey, caramel-like center.

Ingredients

For the cookie dough

  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (310 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the pecan pie filling

  • 1 cup (110 g) finely chopped pecans
  • ⅓ cup (70 g) packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons light corn syrup or maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

(Optional: ¼ teaspoon ground cinnamon for a warm holiday touch.)

Directions

  1. Preheat the oven and prepare pans
    • Preheat your oven to 350°F (175°C).
    • Line two baking sheets with parchment paper or silicone baking mats.
  2. Make the cookie dough
    • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy (about 2–3 minutes).
    • Add the egg and vanilla extract. Beat again until smooth.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until a soft dough forms. Do not overmix.
  3. Shape the cookies
    • Scoop about 1 tablespoon of dough and roll into smooth balls.
    • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
    • Using your thumb, the back of a teaspoon, or the end of a wooden spoon, gently press a small indentation in the center of each cookie ball. Don’t press all the way through—just enough to create a small well.
  4. Prepare the pecan pie filling
    • In a medium bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup (or maple), vanilla, salt, and cinnamon (if using).
    • Stir until everything is evenly coated and sticky.
  5. Fill the cookies
    • Spoon a small amount of pecan filling into the indentation of each cookie.
    • Press it lightly with the spoon so it adheres to the dough and doesn’t fall off while baking.
  6. Bake
    • Bake the cookies at 350°F (175°C) for 10–13 minutes, or until:
      • The edges are just set and lightly golden.
      • The pecan filling looks glossy and slightly bubbly.
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

How to Serve Irresistible Pecan Pie Cookies

  • Serve at room temperature for the best texture.
  • Arrange them on a holiday dessert platter with other cookies, fudge, or brownies.
  • Pair them with:
    • Hot coffee or tea
    • A glass of cold milk
    • Hot chocolate on chilly evenings
  • They’re perfect for:
    • Thanksgiving dessert tables
    • Christmas cookie exchanges
    • Edible gifts in cookie tins or boxes

How to Store Irresistible Pecan Pie Cookies

  • At room temperature:
    • Store in an airtight container for up to 3–4 days.
    • Place parchment paper between layers to prevent sticking.
  • In the fridge:
    • Store in an airtight container for up to 5–6 days.
    • Let them come to room temperature before serving for the best flavor.
  • In the freezer:
    • Freeze baked and cooled cookies in a single layer on a tray until firm.
    • Transfer to a freezer-safe bag or container with parchment between layers.
    • Freeze for up to 2 months.
    • Thaw at room temperature before serving.

Tips to Make Irresistible Pecan Pie Cookies

  • Use softened butter: It should be slightly cool but soft enough to press—this creates a smooth dough.
  • Chill if needed: If the dough feels too soft or sticky, chill it for 20–30 minutes to make shaping easier.
  • Finely chop the pecans: Smaller pieces sit better in the cookie wells and are easier to bite.
  • Don’t overfill: A little pecan filling goes a long way overfilling can make it spill out while baking.
  • Watch the bake time: Take them out when the edges are just set. Overbaking can make the cookies dry and hard.

Variations

  • Salted Caramel Pecan Pie Cookies:
    Add a drizzle of salted caramel sauce over the cookies after baking and cooling, and sprinkle with a tiny pinch of flaky sea salt.
  • Maple Pecan Cookies:
    Use maple syrup instead of corn syrup, and add ½ teaspoon maple extract to the filling for deeper flavor.
  • Chocolate Pecan Pie Cookies:
    Add mini chocolate chips to the filling or drizzle melted chocolate over the cooled cookies.
  • Glazed Pecan Pie Cookies:
    Whisk together powdered sugar, a splash of milk or cream, and vanilla to make a simple glaze. Drizzle over cooled cookies for extra sweetness.

FAQs

1. Can I make the dough ahead of time?
Yes. You can prepare the cookie dough, cover it well, and refrigerate for up to 24–48 hours. Let it soften slightly at room temperature before rolling into balls.

2. Can I use store-bought cookie dough?
You can use a simple sugar cookie or shortbread dough as a shortcut. Just make the indentations, add the pecan filling, and bake, keeping an eye on the time.

3. Why did my cookies spread too much?
If the dough is very warm or soft, the cookies may spread more. Next time, chill the dough for 20–30 minutes before shaping and baking, and make sure your butter isn’t fully melted.

4. Do I need to toast the pecans first?
It’s optional, but toasting pecans lightly in the oven (350°F / 175°C for 5–7 minutes) before chopping can deepen their flavor and make the cookies even more delicious.