Print

Crumbl Pecan Pie Cookies with Sugar Cookies

Crumbl pecan pie cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.