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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. Becky says:

    5 stars
    I made 8 different kinds of Christmas cookies, these are the ones I can’t stop eating! So good.

  2. Tia says:

    Can you freeze them?

    1. Chahinez says:

      Yes, Tia! These freeze wonderfully. Store in an airtight container with parchment between layers for up to 2 months. Warm in the microwave for a few seconds before serving.

  3. Lisa says:

    can you make a small size on these cookies

    1. Chahinez says:

      Yes you can make 16 smaller ones and bake them for 7 minutes instead of 9 minutes!

  4. Terri H. says:

    5 stars
    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!!

    1. Chahinez says:

      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!

  5. M Pfeiffer says:

    5 stars
    These are spectacular the topping is amazing! Cookie holds up. Great combination and great for travel.

    1. Chahinez says:

      Thank you so much!

  6. Jennifer Opresnick says:

    Your recipe calls for “butter”. Is it salted or unsalted butter?

    1. Chahinez says:

      You can use either or!

  7. Coleen R Coffey says:

    5 stars
    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 ❣️

    1. Chahinez says:

      You’re welcome and thank you for making the recipe!😁

  8. Lisa says:

    Should I use salted or unsalted butter?

    1. Chahinez says:

      You can use either or!

  9. amber says:

    i had to baked these for 14 mins , they were great but i’m wondering if i over baked them , they looked gooey after 9 mins .

    1. Chahinez says:

      Hi Amber! You didn’t overbake them, oven times can vary a lot, so 14 minutes might just be the sweet spot for yours. The goal is set edges and a soft, slightly underbaked center (they firm up as they cool).

  10. Gayle says:

    I love ALL your cookies! Have you made the new cinnamon pop tart cookies yet! I would love to see a recipe for them.

    1. Chahinez says:

      Thank you and I have not yet but I will keep it noted for future recipes!