Crumbl Pecan Pie Cookies with Sugar Cookies: The Ultimate Holiday Treat You Can Bake at Home

There’s something undeniably comforting about the familiar taste of pecan pie, especially when autumn leaves begin to fall and the warmth of the season calls for rich, indulgent desserts. But what if you could enjoy that same nostalgic flavor wrapped up in a soft, buttery cookie instead of a traditional pie crust? That’s exactly what you’ll get with Crumbl Pecan Pie Cookies with Sugar Cookies — a delicious twist that takes everything you love about the classic dessert and delivers it in a hand-held, melt-in-your-mouth form.

Whether you’re preparing for Thanksgiving or just craving something extraordinary, this recipe is a must-try. These cookies are inspired by Crumbl’s viral pecan pie cookie, known for its thick, sweet sugar cookie base and gooey pecan topping. You’ll discover how easy it is to make these at home with simple pantry ingredients, and they’ll be the star of your dessert table. Let’s get baking.

What Are Crumbl Pecan Pie Cookies with Sugar Cookies?

You may already know that Crumbl is famous for its giant, decadent cookies, but their pecan pie variation takes things to another level. This version starts with a thick sugar cookie — soft, buttery, and slightly chewy. Unlike your usual drop cookie, these are designed with an indentation in the center, perfect for holding a generous spoonful of homemade pecan pie filling.

The result? A dessert that’s rich and flavorful with a balance of textures — crisp edges, tender centers, and a gooey, nutty topping that mimics the best part of a pie. These cookies are indulgent and deeply satisfying, offering a creative and crowd-pleasing way to serve pecan pie without slicing into a crust.

They’re ideal for any holiday party, potluck, or family gathering. And because you can make them smaller or larger depending on your needs, they’re as versatile as they are delicious.

Ingredients You’ll Need

To create these cookies from scratch, you’ll be using two parts: the sugar cookie base and the pecan pie filling. Each component brings its own unique texture and flavor, but together they create something truly special.

Sugar Cookie Base Ingredients

• ½ cup butter, softened
• ⅓ cup vegetable or canola oil
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 2 ⅓ cups all-purpose flour
• ¼ tsp salt
• 1 tsp baking powder

This base is rich, soft, and has a smooth mouthfeel that pairs perfectly with the crunchy topping.

Pecan Pie Filling Ingredients

• 5 tbsp butter
• ⅔ cup brown sugar
• 1 ¼ cups chopped pecans
• 1 tsp vanilla extract
• ⅓ cup heavy cream
• ¼ tsp cinnamon
• Pinch of nutmeg
• Pinch of salt

This topping is what makes the cookie sing — it’s sticky, spiced, buttery, and packed with flavor.

Step-by-Step Instructions for Making Crumbl Pecan Pie Cookies

Creating these cookies at home isn’t complicated, even if they look bakery-worthy. Here’s how to do it:

Making the Sugar Cookie Base

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, cream the butter, oil, granulated sugar, and powdered sugar until the mixture is smooth and fluffy.
3. Add in the egg and vanilla extract, mixing until well combined.
4. Stir in the flour, baking powder, and salt just until no dry streaks remain. Be careful not to overmix.
5. Using a large cookie scoop, portion the dough into 9 balls. Place them on the prepared sheet and flatten them slightly.
6. Use a ¼ cup measuring cup to gently press an indentation into the center of each cookie. This is where the pecan pie filling will go after baking.
7. Bake for 8 to 9 minutes, or until the edges are just set. The centers will continue to firm up as they cool.

Making the Pecan Pie Filling

1. In a medium saucepan over medium heat, melt the butter and brown sugar together with the chopped pecans, stirring frequently.
2. Once the sugar has dissolved and the mixture begins to bubble, let it cook for 1–2 minutes, stirring to coat the pecans well.
3. Remove the pan from the heat and stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
4. Allow the mixture to cool for 5 to 10 minutes, so it thickens slightly but remains spoonable.

Assembling the Cookies

1. Once the cookies are baked and cooled, spoon a generous amount of the pecan filling into the center of each cookie.
2. Let the assembled cookies rest for 20 to 30 minutes to allow the topping to set.

Now, you’ve got a cookie that looks like it came straight from a high-end bakery — but better, because it’s homemade.

Baking Tips and Smart Substitutions

Creating bakery-quality cookies at home can feel intimidating, but these tips will set you up for success:

• Measure precisely. Baking is chemistry — too much flour can make the dough dry, and too little sugar can affect browning.
• Don’t skip the chill if your dough feels too soft. A 10-minute chill can prevent overspreading.
• Want to make mini cookies? Scoop smaller portions (about 16 cookies), and bake for 6–7 minutes instead.
• No heavy cream? Use full-fat coconut milk or evaporated milk in the filling.
• Enhance flavor with a drop of maple extract for a richer, more autumnal twist.

Nutritional Information (Per Cookie)

If you’re keeping track of your intake, here’s what you can expect from one Crumbl-sized pecan pie cookie:

• Serving Size: 1 cookie
• Calories: Approx. 410
• Sugar: 32g
• Sodium: 120mg
• Total Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: <0.5g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

These cookies are definitely an indulgence — and that’s part of their charm.

Storage and Freezing Instructions

You don’t need to eat all nine cookies in one sitting (though no judgment if you do). Here’s how to store them:

• At Room Temperature: Store in an airtight container for up to 4 days. Reheat in the microwave for 10–15 seconds before serving.
• In the Fridge: Lasts up to 7 days when stored in a sealed container. Microwave before enjoying to soften the filling.
• Freezing: Freeze baked cookies for up to 2 months. Place parchment paper between layers and thaw at room temperature before reheating.

Frequently Asked Questions (FAQ)

Conclusion

When you combine the rich, nutty sweetness of pecan pie with the buttery softness of sugar cookies, something magical happens. These Crumbl Pecan Pie Cookies aren’t just another seasonal dessert — they’re a new way to share holiday joy, celebrate tradition, and surprise the people you love with something both familiar and fresh.

Now that you’ve got the recipe, you don’t need to wait for Crumbl to bring them back. You can bake them whenever the craving hits — or when you need a dessert that brings a little warmth to the table. So go ahead: try it, make it your own, and don’t forget to share. The best holiday memories are the ones you bake from scratch.

Discover More Recipes

• Salted Maple Pecan Pie Bars: These bars offer a deliciously gooey pecan topping with a touch of maple flavor and a buttery shortbread crust. They’re a simpler take on the classic pie and make for an excellent alternative to pecan pie cookies.
• Pecan Pie Cheesecake: If you’re a fan of pecan pie and crave something a bit more indulgent, this cheesecake blends the creamy richness of cheesecake with a pecan topping that echoes traditional pie flavors.
• Pumpkin Pie Cookie: Similar in style to the pecan pie cookie, this recipe offers a fall-inspired twist by infusing the cookie with spiced pumpkin flavor, making it perfect for the holiday dessert table.

Crumbl Pecan Pie Cookies with Sugar Cookies

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These Crumbl Pecan Pie Cookies with Sugar Cookies combine a soft, buttery sugar cookie base with a rich, gooey pecan pie filling. Perfect for the holidays, they capture the nostalgic flavor of pecan pie in a portable, crowd-pleasing cookie form.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 29 minutes
• Yield: 9 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup butter, softened
• 1/3 cup 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 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 5 tbsp butter (for filling)
• 2/3 cup brown sugar
• 1 1/4 cups chopped pecans
• 1 tsp vanilla extract (for filling)
• 1/3 cup heavy cream
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt (for filling)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter, oil, granulated sugar, and powdered sugar until fluffy.
3. Add egg and vanilla extract, mixing until combined.
4. Mix in flour, salt, and baking powder until a dough forms.
5. Divide dough into 9 large balls, place on baking sheet, and gently flatten each to about 1 inch thickness.
6. Use a 1/4 cup measuring cup to press an indentation into each cookie center.
7. Bake for 9 minutes, then let cookies cool completely on the baking sheet.
8. To make the filling, melt butter with brown sugar and pecans in a saucepan over medium heat, stirring until dissolved and bubbling (1–2 minutes).
9. Remove from heat and stir in heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix well.
10. Let filling cool for 10 minutes, then spoon into cookie wells.
11. Allow cookies to rest for 30 minutes before serving.

Notes

• For smaller cookies, divide dough into 16 pieces and bake for 7 minutes.
• Microwave cookies for 10–15 seconds before serving to restore gooey texture.
• Cookies can be frozen up to 2 months; thaw and reheat before serving.