Crumbl Pecan Pie Cookies with Sugar Cookies Recipe
Hey friend! If you love the idea of a classic sugar cookie topped with gooey, pecan pie filling, you’re going to fall head over heels for this Crumbl Pecan Pie Cookies with Sugar Cookies Recipe. It’s that perfect combination of buttery soft sugar cookies with just the right amount of sweet, nutty pecan pie flavor on top. Whether it’s for holiday guests, a weekend treat, or just because you deserve a little cookie magic, these are a total crowd-pleaser.
I remember the first time I baked this recipe – the house filled with the warm smell of cinnamon, vanilla, and toasted pecans. There’s something so comforting about biting into these cookies that instantly takes you back to cozy family gatherings. Plus, they’re easier to make than you think, so you’ll want to have this recipe handy all year long! Trust me, Crumbl Pecan Pie Cookies with Sugar Cookies Recipe is well worth trying at least once (and then again!).
Ingredients You’ll Need
Getting your hands on fresh, quality ingredients really makes the difference here. Each component works together to create those soft sugar cookie bases with a rich, sticky pecan topping that’s just right—not too sweet and not too dense.
- Butter (softened): Use unsalted if possible and make sure it’s softened to room temperature for easy mixing.
- Vegetable or canola oil: Adds moistness to your sugar cookies, giving them that tender crumb texture.
- Granulated sugar: For the perfect sweetness and slight crisp outside texture on cookies.
- Powdered sugar: Helps keep sugar cookies soft and tender inside.
- Egg (room temperature): Room temperature eggs blend better for smooth dough and balanced structure.
- Vanilla extract: Use pure vanilla for the best flavor punch in both the cookie dough and pecan filling.
- Flour: All-purpose flour works best—measure carefully to avoid dry cookies.
- Salt: Just a pinch makes all the flavors pop.
- Baking powder: Gives that lift and slight puff to your sugar cookies.
- Butter (for pecan pie filling): Melted butter forms the base of the gooey pecan topping.
- Brown sugar: Adds deep caramel notes to the pecan topping.
- Chopped pecans: Toast them lightly if you want extra crunch and nuttiness.
- Heavy cream: Creates that rich, silky texture in the pecan filling.
- Cinnamon, nutmeg, and salt: Warm spices that elevate the pecan pie flavor to cozy perfection.
Variations
I love tweaking this Crumbl Pecan Pie Cookies with Sugar Cookies Recipe depending on the occasion or what I have in my pantry. Don’t hesitate to make it your own and try out different ideas—you’ll be surprised how versatile it can be!
- Nut-Free Version: I’ve swapped pecans for chopped sunflower seeds before, and it was still delicious for my nut-allergic guests.
- Spiced Up: Adding a dash of cloves or ginger to the pecan filling gives it a more holiday-ready flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over cooled cookies for a fancy finish that’s always a hit at parties.
- Mini Cookies: I sometimes make smaller cookies for easier snacking and faster baking—so cute and kid-friendly!
How to Make Crumbl Pecan Pie Cookies with Sugar Cookies Recipe
Step 1: Prepare the Sugar Cookie Dough
Start by creaming together the softened butter and oil with both the granulated and powdered sugars until smooth and fluffy—this usually takes about 2-3 minutes with a hand mixer. Add the egg and vanilla extract next, mixing until fully incorporated. In a separate bowl, whisk together the flour, salt, and baking powder, then slowly add this to your wet mixture. Be careful not to overmix—you’re just aiming for a smooth dough, so stop as soon as everything blends.
Step 2: Bake the Sugar Cookie Base
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop out generous cookie-sized balls of dough—about 2 tablespoons each. Flatten them slightly with your palm or a spatula, as these cookies won’t spread too much on their own. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool slightly before adding the pecan filling.
Step 3: Make the Pecan Pie Filling
While the cookies are baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until dissolved, then add chopped pecans, vanilla, heavy cream, cinnamon, nutmeg, and a pinch of salt. Cook for about 3-4 minutes, stirring frequently, until the mixture thickens into a glossy, sticky caramel sauce. Be careful not to burn it—medium heat and constant stirring is your best friend here!
Step 4: Top and Chill
Spoon the warm pecan pie filling on top of each sugar cookie base, spreading gently but evenly. I like to pile a bit more pecans on top for texture. Let these cool completely on a wire rack—this helps the filling set just right without making the cookie soggy. If you have patience, chilling them in the fridge for 30 minutes really helps lock in the flavors.
How to Serve Crumbl Pecan Pie Cookies with Sugar Cookies Recipe
Garnishes
I usually keep it simple and garnish with a sprinkle of flaky sea salt or a delicate dusting of powdered sugar. Sometimes, a small drizzle of melted white chocolate adds a pretty contrast and subtle sweetness. These little touches make your cookies look gift-ready!
Side Dishes
These cookies pair beautifully with a hot cup of coffee or spiced chai tea. For an indulgent treat, serve alongside vanilla ice cream or a scoop of whipped cream—your guests will feel spoiled! I’ve also served them at brunch with fresh fruit for a sweet finish.
Creative Ways to Present
For holiday gatherings, I like arranging the cookies in a circular pattern on a festive platter and adding small sprigs of rosemary or cranberries around the edges. Another time, I stacked a few with parchment paper between layers in a clear cookie jar for a pretty gift idea. These cookies look as great as they taste!
Make Ahead and Storage
Storing Leftovers
I keep leftover Crumbl Pecan Pie Cookies with Sugar Cookies Recipe stored in an airtight container at room temperature. They stay fresh and soft for about 3-4 days, but if your home is warm, the pecan topping might get a little sticky, so the fridge can help.
Freezing
Yes, you can freeze these cookies! I like to freeze the sugar cookie bases and pecan filling separately in airtight containers or freezer bags, then assemble once thawed. This way, the topping stays fresh and doesn’t get soggy. Just thaw everything in the fridge before putting it together.
Reheating
To reheat, pop the assembled cookie in a warm oven (about 300°F) for 5-7 minutes just to warm the pecan topping and soften the cookie. If you’re in a rush, 15 seconds in the microwave does the trick but watch out for overheating, which can melt the topping too much.
FAQs
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Can I make Crumbl Pecan Pie Cookies with Sugar Cookies Recipe vegan?
You absolutely can! Swap butter for vegan butter or coconut oil, use a flax egg instead of a regular egg, and replace heavy cream with a plant-based alternative like coconut cream. The flavor will still be rich and delicious, though the texture might be a bit different.
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How long do these cookies stay fresh?
Stored in an airtight container, these cookies stay fresh for about 3-4 days at room temperature. Refrigeration can extend their life up to a week, but the texture might firm up a bit.
- Can I use other nuts instead of pecans?
Definitely! Walnuts, almonds, or even chopped hazelnuts work well in this recipe. Toast them lightly to bring out the flavor before adding to the filling.
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What’s the best way to prevent soggy cookies?
Let the sugar cookie base cool completely before adding the pecan filling, and once assembled, allow the cookies to set or chill. This prevents moisture from seeping down and keeps the bottom crisp but tender.
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Can I double the recipe for a bigger batch?
Yes, doubling works well! Just mix the dough in batches if your mixer is small and be mindful of baking time—larger batches might require two baking sheets and rotating halfway through.
Final Thoughts
Honestly, this Crumbl Pecan Pie Cookies with Sugar Cookies Recipe has become one of my go-to desserts when I want to impress without stressing. The way the buttery sugar cookie base perfectly cradles that rich pecan topping—it’s like a little bite of comfort in every mouthful. If you try this recipe, I know you’ll be baking it again and again. It’s just one of those cozy, delicious treats worth sharing—and eating!
Print
Crumbl Pecan Pie Cookies with Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16–18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Crumbl Pecan Pie Cookies combine a soft, buttery sugar cookie base with a rich and gooey pecan pie filling on top. The sugar cookie dough is perfectly balanced with vanilla and tender crumb while the pecan pie layer brings warm spices and nutty crunch, creating a delightful dessert that’s reminiscent of classic pecan pie but in an easy-to-enjoy cookie form.
Ingredients
Sugar Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 & 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
Pecan Pie Filling
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cups chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Prepare the Sugar Cookie Dough: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until smooth and fluffy. Add the egg and vanilla extract, beating until well incorporated. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Make the Pecan Pie Filling: In a saucepan over medium heat, melt the butter and whisk in the brown sugar until dissolved and slightly bubbly. Remove from heat and stir in the chopped pecans, vanilla extract, heavy cream, cinnamon, nutmeg, and a pinch of salt, mixing thoroughly to combine all the flavors.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Roll or scoop the sugar cookie dough into even-sized balls and place them on a lined baking sheet. Use your thumb or the back of a spoon to create a small well in the center of each dough ball. Spoon a generous amount of pecan pie filling into each well, avoiding overflow.
- Bake: Place the baking sheet in the oven and bake the cookies for 12-15 minutes, or until the cookie edges are golden and the filling is bubbling. Keep an eye to ensure the filling doesn’t burn.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled or slightly warm for gooier filling.
Notes
- Use room temperature egg for better dough consistency.
- The pecan pie filling can be prepared ahead and cooled before assembling.
- Do not overfill the wells to prevent the filling from spilling over during baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a softer cookie, slightly underbake by reducing baking time by 1-2 minutes.
Keywords: pecan pie cookies, sugar cookies, Crumbl copycat, holiday cookies, nutty cookies, dessert recipes
