Cookies inspired by classic pecan pie
All the warm, comforting flavors of pecan pie—without dealing with a crust. These cookies bring the classic Thanksgiving favorite to life with deep brown sugar sweetness, buttery pecans, and cozy fall spices, all baked into a soft, chewy cookie. They’re easier to serve, simpler to store, and just as rich and satisfying, making them ideal for holiday parties, cookie exchanges, or a quiet moment with a cup of coffee.
Every bite features a tender sugar cookie base filled with a gooey, spiced pecan center, finished with a touch of flaky sea salt for the perfect balance. Festive, flavorful, and full of nostalgic charm.
Pecan Pie Cookies 
Ingredients
For the Cookie Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Cornstarch | 1 tsp |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter, cubed | ½ cup |
| Dark brown sugar, packed | ½ cup |
| Granulated sugar | ⅓ cup |
| Large egg, room temperature | 1 |
| Egg yolk, room temperature | 1 |
| Vanilla extract | 1 tsp |
For the Pecan Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter | 6 tbsp |
| Dark brown sugar | ⅓ cup |
| Pure maple syrup | ⅓ cup |
| Pecans, chopped | 2 cups |
| Heavy cream | ⅓ cup |
| Cinnamon | ½ tsp |
| Cloves | ¼ tsp |
| Nutmeg | ¼ tsp |
| Salt | ⅛ tsp |
| Flaky sea salt | For topping |
Instructions
Combine dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Prepare the dough
In a large bowl, cream the butter with both sugars until light and fluffy. Mix in the egg, egg yolk, and vanilla. Slowly add the dry ingredients, mixing just until combined.
Form the cookies
Scoop the dough into balls and create a small indentation in the center of each using a spoon. Chill for 30 minutes.
Make the filling
In a saucepan, melt the butter with brown sugar and maple syrup. Stir in the chopped pecans, then add the cream and spices. Remove from heat and let cool slightly.
Fill and bake
Spoon the pecan mixture into the centers of the chilled dough. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set.Cool and finish
Let cookies cool on the baking sheet before moving to a wire rack. Sprinkle with flaky sea salt and enjoy.
