Pecan pie Cookies

15 MIN PREP TIME

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25 MIN BAKE TIME

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40 MIN TOTAL

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15 MIN PREP TIME 〰️ 25 MIN BAKE TIME 〰️ 40 MIN TOTAL 〰️

If you’ve ever wished you could turn a slice of pecan pie into a cookie, this is the recipe for you. These Pecan Pie Cookies combine a buttery, chewy cookie base with a gooey pecan filling that bakes right on top. Sweet, nutty, and sticky in the very best way.

This recipe is part of my One Bowl Fall Favourites series, a cozy baking series that celebrates simple, seasonal recipes mixed in just one bowl. No mixers, no fuss, just easy autumn comfort. Keep an eye out for next weeks recipe: Apple Pie Cupcakes, a soft, chewy cookie with gooey pecan filling, a bite-sized spin on the holiday classic.

Why you will love this recipe:

All the flavour of pecan pie | You get that classic sweet, nutty, caramelly filling but in a grab-and-go cookie form.

Perfectly chewy and gooey | The cookie base is soft and buttery, while the pecan topping bakes into a golden, slightly sticky layer.

Seasonal Flavours | Pecans are the ultimate fall nut, and paired with brown sugar, they create a flavour that’s warm and nostalgic.

Holiday-ready | Ideal for Thanksgiving dessert trays, cookie swaps, or gifting in a tin.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Unsalted butter | The rich, buttery backbone that keeps the cookies soft and chewy.

Caster sugar | For sweetness and a slightly crisp edge.

Light brown sugar | Adds moisture and that caramel-like depth you associate with pecan pie and a rich molasses base for the gooey topping.

Large egg | Binds the dough and adds richness.

Vanilla extract | Balances the sweetness with warm depth.

Plain flour | The structure of the cookie without making it cakey.

Baking soda | Helps the cookies spread just the right amount.

Salt | Balances sweetness and sharpens flavour.

Pecans | The nutty star of the show.

Maple syrup | Sticky, glossy, and helps the topping set.

FAQs

➤ Can I make these ahead of time?
Yes! The dough can be chilled for up to 48 hours before baking, or frozen as dough balls for up to 2 months. You can also freeze the fully baked cookies — just let them cool, layer with parchment, and store airtight.

➤ Can I use walnuts instead of pecans?
Definitely. Walnuts, hazelnuts, or even almonds will work — though pecans give the most traditional pie flavour.

➤ Do these need to be refrigerated?
No, they’re fine at room temperature in an airtight container for 3–4 days. For longer storage, keep in the fridge (up to a week) or freezer.

➤ How do I keep the cookies chewy?
Don’t overbake them. Remove them when the edges are golden but the centres still look slightly soft. They’ll continue to set as they cool.

➤ Why did my cookies spread too much?
The dough may have been too warm (chill for 20 minutes before baking), or there wasn’t enough flour (measure carefully or use a scale). An oven that runs hot can also cause excess spreading.

➤ Why did the pecan filling bubble over?
Likely too much filling (stick to 1 teaspoon per cookie) or the wells weren’t deep enough. Make sure you press firmly into the dough before adding filling.

➤ Why did my filling turn hard instead of gooey?
The cookies were probably overbaked — 12–14 minutes is perfect. Also, check that your brown sugar wasn’t packed too tightly, which can make the filling overly dense.

Expert baking tips!

Chill the dough | Even 20 minutes in the fridge helps prevent over-spreading in the oven.

Don’t overfill | A teaspoon of pecan mixture per cookie is plenty, too much and it will bubble over. You can always add a bit more filling to the centre once baked if you want to.

Toast your pecans first | A quick 5 minutes in the oven deepens their flavour and adds crunch.

Cool completely | The filling sets as the cookies cool, making them easier to handle.

Recipe Card:

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Pecan Pie Cookies

Servings: 12

Author: My Kitchen Drawer

Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour

If you’ve ever wished you could turn a slice of pecan pie into a cookie, this is the recipe for you. These Pecan Pie Cookies combine a buttery, chewy cookie base with a gooey pecan filling that bakes right on top. Sweet, nutty, and sticky in the very best way.

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Ingredients

For the Pecan filling

• 100g unsalted butter
• 200g light brown sugar
• 100g double cream
• 1 tsp cinnamon
• 40g maple syrup
• 1 tsp vanilla extract
• 200g chopped pecans

For the cookie

• 225g unsalted butter, room temperature
• 100g soft brown sugar
• 200g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp baking powder
• 350g plain flour

Instructions

For the pecan filling

1. Combine the butter, sugar, maple syrup, cream, vanilla and pecans in a medium saucepan and heat gently over a medium heat
2. Allow it all to melt and then let it simmer for ~2-3 minutes.
3. Remove from heat and allow to cool. Mixture will be runny when hot, but as it cools, it thickens! Leave to one side whilst you make the cookies.

For the cookies

1. Preheat oven to 350°F (180°C) and line a baking sheet with baking paper.
2. In a large bowl using a hand mixer beat the butter on high speed until completely smooth and creamy, then add the caster sugar and brown sugar and continue beating until fluffy and light.
3. Beat in the eggs and vanilla extract then slowly mix the flour, cinnamon and baking powder and fold through until combined and you have a soft dough.
4. Using a 2 tbsp cookie scoop, scoop the cookie dough into balls. Then use the back of a tablespoon to make an indent in each cookie dough ball. (you can dip the tablespoon in a little flour so it doesn't stick to the cookie dough)
5. Chill the dough for 10-15 minutes
6. Scoop 2 tsp of the pecan pie filling into the cookie dough cavity. You don't want to add too much because it risks spilling over the sides. You'll add more on top when they’re out of the oven.
7. Bake 6 cookies on a sheet at a time because they spread a little and bake for 10-12 minutes until the edges are set and golden.
8. Finish by adding the remaining pecan pie filling on top of cookies, then allow them to cool slightly so the pecan filling can set a little before serving.

Nutrition Facts

Calories

304

Fat

16 g

Carbs

44 g

Sugar

19 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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https://youtube.com/shorts/K84_UGXToeQ?si=ZLC5myKOhqT8fIvj

https://mykitchensdrawer.com/recipes-blog/triple-chocolate-chip-cookies

Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Autumn bakes you should try:

Pumpkin S’mores

Millionaire Snickerdoodles

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!