Crumbl pecan pie cookies are made with a soft and buttery sugar cookie base then topped with a brown sugar pecan pie filling to mimic your favorite Thanksgiving pie. It is easy and will be the perfect dessert on your holiday table this year!
If you love these then try the Gluten-free Healthy Pecan Pie Bars, Rich Maple Pecan Bread Loaf with Creme Fraiche, Pecan Banana Bread with Streusel Topping, Perfectly Fluffy Pumpkin Pancake recipe and even Chewy Crumbl Pumpkin Roll Cookies.
This month Crumbl put out the Pecan pie cookie which tastes absolutely out of this world. It is made with a thick buttery sugar cookie base then is topped with a brown sugar butter pecan pie filling. Trust me, it is amazing and you finally can make it in the comfort of your own home with this copycat recipe.
Of course, since we are making Crumbl copycats, these cookies will be huge but you can make them smaller if you want to serve them on Thanksgiving to friends and family.
This is the best Crumbl pecan pie cookie recipe!
Every year I wait for Thanksgiving because of the infamous pecan pie, this year my life has changed with these pecan pie cookies! They are so much easier to make will impress the crowds this holiday season.
This recipe of the cookie base is inspired by the Chilled Crumbl Sugar Cookies, it is buttery and melts in your mouth. Each cookie is then filled with a homemade pecan pie filled with the right amount of spice, nuts, and buttery sugar sauce.
Why you need to make this recipe!
- It tastes just like a pecan pie.
- This recipe is easy and comes together in no time.
- These pecan pie cookies are impressive and perfect for crowds.
- You can make them small or large like the ones Crumbl has.
- No need to wait all year for these cookies to comeback in stores, now you can make them at home!
Ingredients for this Pecan pie cookie recipe
Here are the ingredients you will need to make this crumbl pecan pie Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– Use softened butter for the base of these cookies.
- 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– The brown sugar is used to make the pecan pie filling.
- 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.
- 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.
- 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– These spices are used to make the pecan pie filling.
How to make Crumbl pecan pie cookies
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 ¼ 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.
Frequently asked questions – FAQ
How to store these Crumbl pecan pie cookies?
You can store these pecan pie cookies in an air-tight container at room temperature for up to 4 days. Once you’re ready to enjoy them pop them in the microwave for a few seconds to get them all gooey and enjoy!
These cookies can also be stored in the fridge for up to 7 days in an air-tight container. Make sure to microwave the cookies before enjoying them to get them ooey gooey again!
Can you make catering-sized Crumbl pecan pie cookies?
Yes!
Instead of making 9 large ones, make 16 smaller ones and bake them for 7 minutes instead of 9 minutes.
Crumbl pecan pie cookies
If you made these crumbl pecan pie cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl pecan pie cookies
Ingredients
- ½ cup butter softened
- ⅓ cup oil vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 2 & ⅓ cup flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
Pecan pie filling
- 5 tablespoon butter
- ⅔ cup brown sugar
- 1 & ¼ cup chopped pecans
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
- ¼ teaspoon 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.
- Add the egg, and vanilla extract, and mix until combined.
- 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 ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling.
- 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.
- Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine.
- Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!
Notes
How to store these Crumbl pecan pie cookies?
You can store these pecan pie cookies in an air-tight container at room temperature for up to 4 days. Once you’re ready to enjoy them pop them in the microwave for a few seconds to get them all gooey and enjoy! These cookies can also be stored in the fridge for up to 7 days in an air-tight container. Make sure to microwave the cookies before enjoying them to get them ooey gooey again!Nutrition
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Brandi Halford
Can you substitute coconut oil for veg oil?
Chahinez
Yes, you sure can!
Summer
These were a huge hit at the Christmas party. I will be making these every year.
Shelly Taylor
This is our family‘s favorite holiday cookie by far. Everywhere I take them people love it.
Lucky McGee
Recipe says to cream butter oil and sugars in step one, but there is no butter measurement In the ingredient list for the cookies. Only the roping…?
Chahinez
It’s at the top 🙂
Trinity
Hello! I have made these to sell at a market (making them even larger in size) and the are amazing! They are a hit among my friends and family. I have one question though, can you freeze the sugar cookie dough and then thaw it to use/bake at another date?
Chahinez
Glad you like them! You can 100% freeze for a later date and here’s what I suggest: flatten and make the indentation on each cookie dough and then freeze it with the shape pre-set. Then when you’re ready, pop up them in the oven from frozen and just add an extra 2-3 minutes to the bake time.
Elaine
I’m just making these, is the cookie supposed to be soft after 9 min, or should I wait till they are a little brown before removing
Chahinez
For cookies that are soft in the center and slightly crisp around the edges, it’s generally best to remove them from the oven when they are just set and have a slight golden brown color around the edges. They may seem slightly underdone in the center but will continue to cook and set as they cool on the baking sheet. If you prefer a softer, chewier cookie, you can remove them from the oven when they are still soft in the center. If you prefer a crispier cookie, you can bake them a little longer until they are golden brown all over. It’s a matter of personal preference, so feel free to adjust the baking time to achieve the desired texture.
Darlene
oh my gosh, I’m not a big Pecan pie lover, but my husband loves Pecan pie; I love these cookies/mini pies. Great recipe, very tasty. I will definitely make these again. Thank you for sharing
Chahinez
Thank you so much! I’m glad you liked it!
Becky
I made 8 different kinds of Christmas cookies, these are the ones I can’t stop eating! So good.
Lisa
can you make a small size on these cookies
Chahinez
Yes you can make 16 smaller ones and bake them for 7 minutes instead of 9 minutes!
Terri H.
LOVE this cookie! Have a question – after a day, my filling gets a “frosty” opaque look. what can I do to make the filling stay clear, as in your photos. Thanks!!
Chahinez
I’m so glad you love the cookies! The “frosty” or opaque look on the filling is actually natural sugar crystallization, which can happen when the filling sits for a while. To help keep the filling looking clearer and nicer, I recommend chilling the cookies in the fridge. This will help the filling maintain its smooth appearance. Let me know how it goes, and enjoy your cookies!
M Pfeiffer
These are spectacular the topping is amazing! Cookie holds up. Great combination and great for travel.
Chahinez
Thank you so much!
Jennifer Opresnick
Your recipe calls for “butter”. Is it salted or unsalted butter?
Chahinez
You can use either or!
Coleen R Coffey
Ok, I’ve never eaten a piece of Pecan pie. I’ve made them but I’m not a huge nut fan so have never tried eating a piece but these cookies looked delicious so I decided to make them.
OMG! They are decadently delicious and will probably be one of my “special” Christmas gifts to family and friends 😍
I should have baked the cookie a bit longer, a little too underdone and I thought the filling was too much but as they cooled slightly I kept adding a tad more filling to each cookie and the amount turned out to be perfect. I got 11 cookies using a 2-1/4″ (1/4 cup) scoop and used the back of the scoop dipped in sugar to make the indent then redid it when they came out of the oven.
Thank you for sharing another one of your fabulous recipes!! Wish I could share picture, they’re beautiful ❣️
Chahinez
You’re welcome and thank you for making the recipe!😁
Lisa
Should I use salted or unsalted butter?
Chahinez
You can use either or!
Gayle
I love ALL your cookies! Have you made the new cinnamon pop tart cookies yet! I would love to see a recipe for them.
Chahinez
Thank you and I have not yet but I will keep it noted for future recipes!
Ginger
I bet these would be terrific if the cookie part was pressed in a mini muffin tin then filled and baked. It would make little tartlets.
Chahinez
Try it out and tell me out it goes!
Marty
I wonder how long you would bake for??
Chahinez
You would bake it for 8-9 minutes!
Steven
I make these in dbl batch, and they are the rave of the party. I’ve made them a dozen times!
Chahinez
That’s awesome!
Sarita
This recipe is soooo good! I’ve made it a few times and it never disappoints!
Do you think I could make the cookie dough balls, store in the fridge overnight, and bake the next morning?
Thanks!
Chahinez
Yes, that will definitely work 🙂
Rachel
I made these today and they were delicious! Thank you
Chahinez
No problem! Thanks for trying the recipe 😁
JJ
These cookies have been on my “to bake” list since Christmas and I wish I made them sooner! I made the recipe exactly as written. They were fantastic! The cookie base is perfect, just like a pie and the pecan pie filling/topping is the perfect consistency and taste. Don’t wait, make these! And make the other things Chahinez posts because she’s already tested the recipe and made it easy for you!
Chahinez
Thank you so much for trying the recipe out!😁
Maellys
I did them for my sister’s birthday and they turned out AMAZING on first attempt !!! The cookie was soft and the pecan caramel was sweet and still a bit creamy…. What a dreamy treat ! Too bad i can’t upload a pic here but trust me on this one, you have to try it !
Chahinez
So glad to hear that!
Brynn
Can you freeze these cookies? Even with the topping on top?
Chahinez
Yes you can! Just bring them back to room temperature before serving.