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
Scale
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