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These pecan pie cookies look and taste just like mini pecan pies! Perfect for festive cookie parties where you want to make something slightly different.

Recipe Summary

20 mins
10 mins
30 mins
1 hr
2 dozen cookies

Sweeten up your holiday season with pecan pie cookies. 

Pecan Pie Cookies Ingredients

This pecan pie cookie recipe is easy to make with basic ingredients. Here's what you'll need: 

· Butter: This recipe calls for two sticks of butter — ¼ cup for the filling and ¾ cup for the cookies. 
· Sugar: You'll need confectioners' sugar for the filling and brown sugar for the cookies. 
· Corn syrup: Light corn syrup adds sweetness and helps hold the filling together. 
· Pecans: Of course, you'll need finely chopped pecans for these seasonal cookies!
· Flour: All-purpose flour gives the cookie dough structure. 
· Baking powder: Baking powder acts as a leavener, which means it helps the cookies rise. 
· Egg: One whole egg lends moisture and helps bind the cookie dough,
· Vanilla: A teaspoon of vanilla extract enhances the overall flavor. 

pecan pie cookies stacked on a plate
Credit: Yoly

How to Make Pecan Pie Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pecan pie cookies: 

1. Cook the first three ingredients over medium heat until the sugar dissolves.
2. Stir in the pecans. 
3. Beat the wet ingredients for the dough together, then gradually add the dry mixture.
4. Roll the dough into balls and press it into muffin cups. Fill with pecan filling. 
5. Bake until the edges are lightly browned. 

Can You Make Pecan Pie Cookies Ahead of Time? 

Yes! For the most delicious results, prepare the dough and filling a few days ahead of time and store separately in the refrigerator. Prepare according to the recipe. 

a low angle view of a pile of pecan pie cookies
Credit: Lori

How to Store Pecan Pie Cookies

Allow the pecan pie cookies to cool completely, then transfer them to an airtight container. Store at room temperature for five to seven days. 

Can You Freeze Pecan Pie Cookies?

Yes, you can freeze pecan pie cookies for up to three months. Arrange them in an airtight container or zip-top freezer bag with wax paper between each layer. Thaw in the refrigerator overnight. 

Allrecipes Community Tips and Praise

"These are not that difficult to make and look amazing," according to Elle. "They taste even better than they look! I used mini muffin tins so it made 50 cookies that look just like miniature pecan pies!"

"These cookies are incredibly delicious," raves Kristen. "My family loved them and I couldn't stop eating them. Tip: Use mini muffins tins and a cookie scooper for the cookie dough. Both are the perfect size for making these tassie cookies."

"I love this recipe for several reasons," says Speedinginger. "It converts well to gluten free using Bob's Red Mill 1-to-1 flour. The cookies look fancy but are really easy to make and they freeze well."

Editorial contributions by Corey Williams


Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • To make the filling: Melt 1/4 cup of butter in a saucepan; stir in confectioners' sugar and corn syrup until sugar is dissolved. Bring to a boil over medium heat, stirring often, then stir in pecans until combined. Refrigerate the filling for 30 minutes to chill.

  • To make the cookies: Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking powder together in a bowl; set aside.

  • Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in flour mixture to form a dough.

  • Pinch off about 1 tablespoon of dough and roll into a ball; press into the bottom of an ungreased cupcake pan cup so it lines the bottom and sides, like a pie crust. Repeat with remaining dough. Fill each crust with about 1 teaspoon of the prepared pecan filling.

  • Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the pans briefly before removing to a wire rack to finish cooling.


You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie dough.

Nutrition Facts

185 calories; protein 1.7g; carbohydrates 22.1g; fat 10.4g; cholesterol 28.1mg; sodium 82.1mg. Full Nutrition