Crumbl Pecan Pie Cookies

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Crumbl Pecan Pie Cookies are a delightful twist on the classic pecan pie. These cookies bring all the rich flavors of pecan pie into a fun, portable treat. They are perfect for any occasion, whether you want to impress guests at a gathering or enjoy a cozy dessert at home. The combination of a soft cookie base and a gooey pecan filling makes these cookies irresistible. Plus, they are easy to make and sure to be a hit with everyone!

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
  • 2/3 cup brown sugar
  • 1 & 1/4 cup chopped pecans
  • 1 tsp vanilla extract
  • 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. Set it aside.
  2. In a large mixing bowl or using a stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until smooth.
  3. Add in the egg and vanilla extract. Mix until well combined.
  4. Gradually add the flour, salt, and baking powder into the mixture. Mix until everything is combined.
  5. Using a large cookie scooper, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet. Gently flatten each cookie to about 1 inch in thickness.
  6. Using a 1/4 measuring cup, press down the center of each cookie to create room for the pecan pie filling.
  7. Bake the cookies in the preheated oven for 8-9 minutes, then cool them on the baking sheet.
  8. While the cookies cool, make the pecan pie filling.

how to serve Crumbl Pecan Pie Cookies

Crumbl Pecan Pie Cookies are delicious on their own, but you can also serve them warm with a scoop of vanilla ice cream for extra indulgence. They can be enjoyed with a cup of coffee or hot chocolate for a cozy treat.

how to store Crumbl Pecan Pie Cookies

To store these cookies, place them in an airtight container at room temperature. They can last for up to a week. If you want to prolong their freshness, you can also store them in the refrigerator for up to two weeks. Just be sure to let them come to room temperature before serving.

tips to make Crumbl Pecan Pie Cookies

  • Make sure your butter is softened to room temperature for easy mixing.
  • Use fresh pecans for the best flavor and texture.
  • Don’t overbake the cookies; they should be soft when you take them out to cool.
  • Try adding a pinch of sea salt on top of the warm cookies for a touch of flavor contrast.

variation

For a different twist, you can substitute chopped pecans with other nuts like walnuts or almonds. You can also add chocolate chips to the cookie dough for a chocolate pecan pie cookie!

FAQs

1. Can I freeze Crumbl Pecan Pie Cookies?
Yes, you can freeze the baked cookies. Just make sure to place them in an airtight container. They can be frozen for up to three months.

2. What can I use instead of vegetable oil?
You can replace vegetable oil with canola oil, coconut oil, or melted butter for a different flavor.

3. How do I make the pecan pie filling?
In a saucepan, melt 5 tbsp of butter, add brown sugar, chopped pecans, vanilla extract, heavy cream, cinnamon, nutmeg, and salt. Stir over medium heat until thickened, then pour this filling into the centers of the cooled cookies.

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Crumbl Pecan Pie Cookies

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

Description

Delightful cookies that combine the rich flavors of classic pecan pie into a fun, portable treat.

Ingredients

Scale
  • 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 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 (for filling)

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cream together the softened butter, oil, granulated sugar, and powdered sugar until smooth.
  3. Add in the egg and vanilla extract. Mix until well combined.
  4. Gradually add the flour, salt, and baking powder into the mixture. Mix until combined.
  5. Scoop out 9 cookie balls and place them on the prepared baking sheet, flattening each to about 1 inch thick.
  6. Press down the center of each cookie to create room for the pecan pie filling.
  7. Bake the cookies for 8-9 minutes, then cool on the baking sheet.
  8. For the pecan pie filling, melt 5 tbsp of butter in a saucepan, then add brown sugar, chopped pecans, vanilla extract, heavy cream, cinnamon, nutmeg, and salt. Stir over medium heat until thickened and pour into the cookie centers.

Notes

Serve warm with vanilla ice cream or with a cup of coffee or hot chocolate.

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

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 11g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: cookies, pecan pie, dessert, baking, easy recipe, indulgent treat

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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