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These Crumbl Pecan Pie Cookies taste just like a slice of pecan pie in cookie form, soft, buttery sugar-cookie base, gooey brown-sugar pecan topping, and warm holiday spice in every bite. Inspired by the Crumbl Thanksgiving cookie, this easy copycat version lets you bake them anytime without waiting for the seasonal menu to return.
They’re crowd-pleasing, bakery-style cookies that look impressive but are surprisingly simple to make, perfect for Thanksgiving, Friendsgiving, or whenever you’re craving a cozy fall dessert.
If you love Crumbl copycats, try my Crumbl Pumpkin Roll Cookies, Maple Pecan Loaf, or Gluten-Free Pecan Pie Bars
This is our family‘s favorite holiday cookie by far. Everywhere I take them people love it.
LEt’s Chit Chat!
I’ve been testing Crumbl copycat cookies for years, and this one’s a favorite in our home every Thanksgiving. If you’ve made any of my other Crumbl dupes, this recipe will be right up your alley! And of course, if you want the whole Thanksgiving Crumbl line-up, try my Crumbl Pumpkin Pie Cookies and these Crumbl Apple Pie Cookies!
I refreshed this post with new tips and answers to your most-asked questions! You’ll now find details on how to freeze the cookie dough ahead of time (so you can bake straight from frozen when holiday chaos hits), plus troubleshooting notes for a few common baking issues readers mentioned. I also added a guide for making smaller, catering-sized Crumbl pecan pie cookies, perfect for Thanksgiving dessert tables or gifting.
Why you need to make this recipe!
- Soft sugar-cookie base + buttery pecan filling
- Ready in under 30 minutes
- Make-ahead friendly for Thanksgiving gatherings
- Bakery-style look with easy pantry ingredients
Ingredients You’ll Need for Crumbl Pecan Pie Cookies and Why They Matter
Each part plays a role in recreating that classic Crumbl flavor and texture
- Butter-Provides richness and that classic Crumbl melt-in-your-mouth texture.
- Oil– Use either vegetable or canola oil for these cookies.
- Granulated sugar & powdered sugar– The granulated and powdered sugar work together to sweeten the cookie base.
- Brown sugar– Gives the pecan filling its deep caramel flavor.
- Egg– The egg is the binding agent in your sugar cookies or pie crust cookies.
- Vanilla– The vanilla is used for both the cookie as well as the pecan pie filling.
- Flour– You can use AP flour for this recipe. Either use a scale or spoon and level your flour to get the right measurements.
- Salt– The salt will help balance out the sweetness of these cookies.
- Baking powder– The baking powder will give a little height to these cookies. Make sure to use fresh baking powder for the best texture!
- Pecans– Can’t have pecan pie without pecan! You can use whole pecans and chopp them or use chopped pecans.
- Heavy cream – The heavy cream is used to make the pecan pie filling.
- Cinnamon & nutmeg– Warm spice notes balance the sweetness, don’t skip these!
Nut Substitutions: You can swap pecans for walnuts or toasted almonds, both provide a great crunch and pair well with the caramelized filling. For a nut-free version, try toasted sunflower seeds or pumpkin seeds (pepitas) for texture without the allergens.
Gluten-Free Option: To make these cookies gluten-free, use a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). Make sure your flour contains xanthan gum for structure, if not, add ¼ teaspoon xanthan gum per cup of flour. The texture will be slightly softer, so chilling the dough before baking helps prevent excess spreading.
How to Make Crumbl Pecan Pie Cookies Step-by-Step
This is how you can make these Thanksgiving dessert-inspired cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, oil, and both sugars until creamy.
- Add in the egg, vanilla, and mix again until smooth.
- Mix in the dry ingredients just until the flour disappears.
- Scoop out 9 equally sized cookie dough balls, now either flatten them gently with the palm of your hand then press the center with a 1/4 cup measuring cup.
- Bake in the preheated oven then top with the pecan pie filling.
Make the pecan pie filling
- Mix the butter, brown sugar, and pecan together in a saucepan over medium heat.
- Stir often until the sugar is dissolved in the butter.
- remove form the heat and add in the heavy cream, vanilla, cinnamon, and salt.
- Give it a good stir and let it cool down for 5-10 minutes before topping the cookies with it.
Expert Tips
- Make the filling a few hours ahead, it thickens as it cools.
- Bake on parchment for the cleanest bottoms.
- Toast the pecans for deeper flavor.
- Chill the dough if your kitchen is warm, helps prevent excess spread.
Quick Troubleshooting
- Cookies spread too much: Your butter was likely too soft or the dough too warm. Chill the dough for 15–20 minutes before baking.
- Filling ran off: The pecan filling was too hot. Let it cool at least 10 minutes until thick and glossy before topping.
- Grainy filling: Stir constantly over medium heat until the sugar dissolves. If it crystallizes, add a splash of cream and stir smooth.
- Dry or crumbly cookies: Too much flour or overbaking. Spoon and level your flour or use a kitchen scale, and pull the cookies while centers still look slightly soft.
Frequently asked questions – FAQ
Store in an airtight container at room temperature for 4 days or in the fridge for up to a week. Warm 10 seconds in the microwave for that gooey, fresh-baked texture again.
That usually means the sugar overheated or wasn’t fully dissolved. Keep the heat on medium and stir constantly until the mixture looks glossy and smooth before adding cream.
Yes! After shaping the cookie dough balls and pressing the centre wells, flash-freeze them on a baking sheet until firm. Then transfer the frozen dough balls into a freezer-safe container or Ziploc bag, separating layers with parchment paper. When you’re ready to bake, preheat your oven, place the frozen dough on a baking sheet, and bake for 1–2 minutes longer than the original bake time. Then add the filling once baked.
Absolutely. Instead of making 9 large cookies, make 18 smaller ones. Use about half the dough size for each cookie, reduce bake time to around 7 minutes (check the edges for set), and top each with slightly less filling. They’re perfect for serving larger groups or as bite-sized treats.
Crumbl pecan pie cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup oil 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 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
Pecan pie filling
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cup chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
- Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.1/2 cup butter, 1/3 cup oil, 1/2 cup granulated sugar, 1/4 cup powdered sugar
- Add the egg, and vanilla extract, and mix until combined.1 egg, 1 tsp vanilla extract
- Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a 1/4 measuring cup, press down the center of the cookie to make room for the pecan pie filling.2 & 1/3 cup flour, 1/4 tsp salt, 1 tsp baking powder
- Bake for 8-9 minutes then cool on the baking sheet.
Make the pecan pie filling.
- In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes.5 tbsp butter, 2/3 cup brown sugar, 1 & 1/4 cup chopped pecans
- Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine.1 tsp vanilla extract, 1/3 cup heavy cream, 1/4 tsp cinnamon, 1 pinch nutmeg, 1 pinch salt
- Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!
Notes
Recipe Notes
- Freezing: Cookies freeze well up to 2 months. Cool completely, store in airtight container with parchment between layers. Thaw at room temp and microwave 10–15 seconds for gooey filling.
- Bake Time: Oven temps vary, cookies are done when edges are set and centers are slightly soft. They firm up as they cool.
- Make Ahead: Bake cookies ahead and add filling on serving day for best texture.
- Cookie Size: For smaller cookies, reduce baking time and size of filling well accordingly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these today for some recipe testing and they were hands down my families favorite!!! Thank you so much for sharing these amazing recipes!!! 💕🙌🏼🥰
I am so happy to hear that! You are so welcome Amanda!!
chahinez
Fantastic!! I doubled the batch and they were still gone in no time!
These are the best cookies I’ve ever made this past year so I can only imagine how fast they disappeared!
chahinez
These cookies are absolute perfection! Thank you so much for coming out with a recipe for them! I love them so much! I will definitely be making these cookies for Thanksgiving!
So happy these were enjoyed by everyone! and of course, I am so happy to be of help 🙂
chahinez
These are literally just like miniature pecan pies! I made 18 small ones with this recipe and they were absolutely outstanding! Beautiful too! Have already shared the recipe with many friends and family!
They really are huh!!! I am so happy you found them outstanding 🙂
chahinez
I made these cookies for my family’s Thanksgiving dinner because my brothers and dad love pecan pie. Everybody loved them! I did leave them in the oven a minute too long and they cooled a bit crunchy so next time I make them I would take them out earlier but overall 10/10 recipe!
So glad to hear these were a family favorite, Ellie!
Chahinez
Do these cookies freeze well?
Yes they do!
These were so easy to make and freaking delicious. I was debating on making these or a pecan pie for Thanksgiving but once I tried out this cookie recipe I knew had to make them. So good ahh can’t wait to make them again!
I am so excited that you decided to go with the cookies for thanksgiving!!
Chahinez
Just made this recipe and it was amazing!!! Super rich and a great balance of sweetness between the cookie and the filling. They would be great as smaller sizes as well!
Small catering size pecan cookies are adorable! I made a few small ones myself and they’re life!
Enjoy Tayjah!
Chahinez
Didn’t try out the full recipe yet as i’m making them for thanksgiving but I just couldn’t wait and wanted to test out just the sugar cookie part themselves. and HOLY they are A M A Z I N G. seriously one of the best sugar cookies i’ve had in a while. beats anything from the store i’ve had and anything i’ve ever made before. now i’m even more excited to make it with the filling come thursday. 100/10
I am so happy to hear you loved them as much as I did!! You’re awesome and I hope you had a great holiday : )
chahinez
Very interested in making these. Is the one stick of butter equivalent to 1/2 cup?
Yes!
This recipe looks delicious and I am looking forward to trying it. However, I have never seen cinnamon used in pecan pie. I am wondering if the cookies would be just as delicious without it?
Yes it would 🙂
Chahinez
Can you substitute the heavy cream?
I would not recommend substituting the heavy cream for these cookies, it would end up changing the texture too much.
Chahinez
Chahinez this recipe is absolutely the best and these cookies are so good the pecan pie filling is spot on. the softness of the cookie melts in my mouth and the combination of the 2 put together is pure heaven.. Yes I ate one for breakfast and I might have one for lunch lol.. Great job my friend.
this was amazing!! i love your recipes (:
So happy to hear that!
Chahinez
Amazing as always!
Thank you!