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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.

Crumbl pecan pie 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.

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 pecan pie cookies

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.
Crumbl pecan pie cookies

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!

  1. Cream the butter, oil, and both sugars until creamy.
  2. Add in the egg, vanilla, and mix again until smooth.
  3. Mix in the dry ingredients just until the flour disappears.
  4. 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.
  5. Bake in the preheated oven then top with the pecan pie filling.

Make the pecan pie filling

  1. Mix the butter, brown sugar, and pecan together in a saucepan over medium heat.
  2. Stir often until the sugar is dissolved in the butter.
  3. remove form the heat and add in the heavy cream, vanilla, cinnamon, and salt.
  4. Give it a good stir and let it cool down for 5-10 minutes before topping the cookies with it.
Pecan pie filling

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!

Catering size crumbl pecan pie cookies

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
4.99 from 177 votes

Crumbl pecan pie cookies

These Crumbl. pecan pie cookies are made with a soft sugar cookie base instead of the pie crust and are topped with pecan pie filling! To die for.
Prep: 25 minutes
Cook: 8 minutes
Total: 33 minutes
Servings: 9 cookies
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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

Calories: 570Calories | Carbohydrates: 58g | Protein: 6g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 274mg | Potassium: 132mg | Fiber: 2g | Sugar: 31g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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4.99 from 177 votes (119 ratings without comment)

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160 Comments

  1. Terri says:

    These look amazing. Could you stuff this cookie with the filling versus putting the filling on top? I’m thinking the dough may need to be adjusted somehow to hold up??? Thoughts? Thank you.

    1. Chahinez says:

      Terri, I love your creative idea! You could try stuffing them, but the dough might need a little extra flour to keep its shape with the wet filling inside. I’d suggest doing a test batch with slightly thicker cookies to see how they hold up. But based on the topping texture, there might be some leakage.

  2. Ginger says:

    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.

    1. Chahinez says:

      Try it out and tell me out it goes!

    2. Marty says:

      I wonder how long you would bake for??

      1. Chahinez says:

        You would bake it for 8-9 minutes!

  3. Steven says:

    5 stars
    I make these in dbl batch, and they are the rave of the party. I’ve made them a dozen times!

    1. Chahinez says:

      That’s awesome!

      1. Sarita says:

        5 stars
        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!

      2. Chahinez says:

        Yes, that will definitely work 🙂

  4. Donna Mate says:

    Can you make the cookie a day or 2 before serving and make the filling on the day you want to serve them? Like make the cookie Friday or Saturday and the filling on Sunday to serve on Sunday, or is it best to make it all together? if you make ahead of time how long in the microwave to soften the filling,? these look amazing.

    1. Chahinez says:

      Hi Donna! Yes, you can make the cookies a day or two ahead and add the filling on the day you serve. Store the cookies in an airtight container at room temp, make the filling fresh, then fill and serve. If reheating, about 10–15 seconds in the microwave works great.

  5. Rachel says:

    5 stars
    I made these today and they were delicious! Thank you

    1. Chahinez says:

      No problem! Thanks for trying the recipe 😁

      1. Carol says:

        I made these cookies and they were great!! Thanks for the recipe! Can these be frozen?

      2. Chahinez says:

        Yes, Carol! Freeze them for up to 2 months in an airtight container with parchment between layers. Let thaw at room temp, then microwave briefly before enjoying.

    2. Kelsey says:

      These turned out amazing! Can I freeze them?

      1. Chahinez says:

        Absolutely, Kelsey! They freeze well for up to 2 months, just layer with parchment and store in an airtight container. Let them come to room temp, then microwave briefly so the filling turns gooey again.

  6. JJ says:

    5 stars
    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!

    1. Chahinez says:

      Thank you so much for trying the recipe out!😁

  7. Maellys says:

    5 stars
    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 !

    1. Chahinez says:

      So glad to hear that!

      1. Brynn says:

        Can you freeze these cookies? Even with the topping on top?

      2. Chahinez says:

        Yes you can! Just bring them back to room temperature before serving.

  8. Dels says:

    Do you use salted butter or unsalted butter?

    1. Chahinez says:

      You can use either.

  9. Kathy says:

    5 stars
    Oh! Sweet! Mother! These are fabulous!!!! Will definitely be making these again and again! Thank you!!!

    1. Chahinez says:

      You are so welcome Kathy!

  10. Gabby says:

    5 stars
    These cookies have been living in my brain since I saw them on IG – started making them and realized after I’d made the cookie dough that I didn’t have pecans – so I just made the base and topped it with an almond buttercream frosting. WHEN I TELL YOU I CAN’T STOP EATING THEM. Wow. So good. Can’t wait to try the full recipe!

    1. Chahinez says:

      Thank you so much Gabby for such a great review! You are the best!