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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 8 different kinds of Christmas cookies, these are the ones I can’t stop eating! So good.
Can you freeze them?
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.
can you make a small size on these cookies
Yes you can make 16 smaller ones and bake them for 7 minutes instead of 9 minutes!
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!!
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!
These are spectacular the topping is amazing! Cookie holds up. Great combination and great for travel.
Thank you so much!
Your recipe calls for “butter”. Is it salted or unsalted butter?
You can use either or!
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 ❣️
You’re welcome and thank you for making the recipe!😁
Should I use salted or unsalted butter?
You can use either or!
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 .
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).
I love ALL your cookies! Have you made the new cinnamon pop tart cookies yet! I would love to see a recipe for them.
Thank you and I have not yet but I will keep it noted for future recipes!