Crumbl Pecan Pie Cookies

ByMadison Rae
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why make this recipe

Crumbl Pecan Pie Cookies are a delightful twist on the classic pecan pie, perfect for cookie lovers. These cookies capture the warm flavors of a traditional pie but come in a fun and portable shape. They are ideal for sharing at parties, holiday gatherings, or simply enjoying as a treat at home. The combination of soft cookies and rich pecan filling makes them a favorite among both kids and adults.

how to make Crumbl Pecan Pie Cookies

Ingredients:

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

Directions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl or a stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar together.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. Stir in the flour, salt, and baking powder until fully mixed.
  5. Using a large cookie scoop, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
  6. Gently flatten each ball to about 1 inch in thickness.
  7. Using a 1/4 measuring cup, press down the center of each cookie to create space for the pecan pie filling.
  8. Bake the cookies for 8-9 minutes, then cool them on the baking sheet.
  9. While the cookies cool, make the pecan pie filling.

how to serve Crumbl Pecan Pie Cookies

These cookies can be served warm or at room temperature. To enhance the experience, you can drizzle some extra pecan filling on top or serve them with a scoop of vanilla ice cream. They also pair well with coffee or tea for a cozy dessert.

how to store Crumbl Pecan Pie Cookies

To store your cookies, place them in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks. For extended freshness, you can also freeze the cookies for up to three months.

tips to make Crumbl Pecan Pie Cookies

  • Make sure your butter is softened for easy creaming with the sugars.
  • Use room temperature eggs for better mixing.
  • Ensure the cookies are not overbaked to keep them soft and chewy.
  • Chop the pecans finely for an even distribution in the filling.
  • If you prefer a sweeter filling, you can adjust the sugar in the pecan pie mixture.

variation

For a different flavor, consider adding chocolate chips to the cookie dough or using walnuts instead of pecans. You could also add a pinch of sea salt on top of the cookies after baking for a sweet and salty contrast.

FAQs

1. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour to make these cookies gluten-free.

2. How do I know when the cookies are done?
The cookies should be lightly golden on the edges but still soft in the center. They will continue to firm up while cooling.

3. Can I add other nuts?
Absolutely! You can mix in other nuts like almonds or hazelnuts for a different taste and texture. Just ensure to adjust the quantities as needed.

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Crumbl Pecan Pie Cookies

  • Author: admin
  • Total Time: 24 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on classic pecan pie, these cookies combine soft texture and rich pecan filling, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup butter (softened)
  • 1/3 cup oil (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 cup flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 5 tbsp butter (for filling)
  • 2/3 cup brown sugar
  • 1 & 1/4 cup chopped pecans
  • 1 tsp vanilla extract (for filling)
  • 1/3 cup heavy cream
  • 1/4 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl or stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar together.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. Stir in the flour, salt, and baking powder until fully mixed.
  5. Using a cookie scoop, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
  6. Gently flatten each ball to about 1 inch in thickness.
  7. Using a 1/4 measuring cup, press down the center of each cookie to create space for the pecan pie filling.
  8. Bake the cookies for 8-9 minutes, then cool on the baking sheet.
  9. While the cookies cool, make the pecan pie filling.

Notes

For added flavor, drizzle extra pecan filling on top or serve with a scoop of vanilla ice cream. Pairs well with coffee or tea.

  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pecan pie, cookies, dessert, Crumbl, holiday treats

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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