Crumbl Pecan Pie Cookies

Why Make This Recipe

Crumbl Pecan Pie Cookies are a delightful treat that combines the rich flavors of pecan pie with the softness of cookies. They are perfect for sharing with family and friends during gatherings or enjoying as a sweet snack at home. These cookies bring comfort and joy to anyone who tries them, making them a great addition to any dessert table.

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 (175°C) and line a baking sheet with parchment paper. Set it aside.
2. In a large mixing bowl or a stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until well combined.
3. Add the egg and vanilla extract. Mix until blended.
4. Gradually add the flour, salt, and baking powder. Mix until combined.
5. Using a large cookie scoop, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
6. Gently flatten the cookies to about 1 inch in thickness. Then, use a 1/4 measuring cup to press down the center of the cookie, making room for the pecan pie filling.
7. Bake in the preheated oven for 8-9 minutes, then let them cool on the baking sheet.
8. While the cookies are cooling, prepare the pecan pie filling using a separate bowl.

How to Serve Crumbl Pecan Pie Cookies

Crumbl Pecan Pie Cookies can be served warm or at room temperature. They are perfect on their own or paired with a scoop of vanilla ice cream for an indulgent dessert. You can also top them with a drizzle of caramel or a sprinkle of additional chopped pecans for added flavor.

How to Store Crumbl Pecan Pie Cookies

To keep your Crumbl Pecan Pie Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to store them for longer, consider freezing them. Place the cooled cookies in a freezer-safe bag, separating layers with parchment paper, and they will last for up to 3 months.

Tips to Make Crumbl Pecan Pie Cookies

• Make sure the butter is softened for easier mixing.
• If you like a stronger pecan flavor, consider toasting the pecans lightly before adding them to the filling.
• To ensure even baking, make sure your cookie dough balls are similar in size.
• Feel free to adjust the spices in the filling to your taste.

Variation

For a twist on this recipe, try adding chocolate chips to the dough or sprinkle some coarse sea salt on top of the cookies before baking for a sweet and salty contrast.

FAQs

1. Can I use other nuts instead of pecans?
   Yes, you can substitute pecans with walnuts or almonds if you prefer a different flavor.

2. How can I make these cookies gluten-free?
   You can use a gluten-free flour blend to replace regular flour.

3. Can I prepare the dough in advance?
   Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking.

Crumbl Pecan Pie Cookies

These Crumbl Pecan Pie Cookies feature a soft, buttery cookie base topped with a rich, gooey pecan pie filling, delivering all the classic flavors of the beloved dessert in a convenient cookie form.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 12 cookies

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Cookie Base

• 1 1/2 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Unsalted butter (1 stick), softened
• 1/2 cup Granulated sugar
• 1/4 cup Brown sugar packed
• 1 Large egg
• 1 tsp Vanilla extract

Pecan Pie Topping

• 1/2 cup Light corn syrup
• 1/4 cup Brown sugar packed
• 2 tbsp Unsalted butter melted
• 1/2 tsp Vanilla extract
• 1 cup Chopped pecans

Equipment

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Small saucepan

Method

 

Cookie Base

1. Whisk together flour, baking soda, and salt in a bowl; set aside.
2. Cream softened butter with granulated and brown sugars until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Chill the cookie dough for at least 30 minutes.

Baking and Topping

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop chilled dough into 12 large balls, placing them a few inches apart on the prepared sheets. Bake for 10-12 minutes until edges are set but centers are still soft.
3. While cookies bake, combine corn syrup, brown sugar, melted butter, and vanilla in a small saucepan over medium heat; bring to a simmer. Stir in chopped pecans.
4. Remove cookies from oven and immediately make an indentation in the center of each cookie using the back of a spoon.
5. Spoon the pecan pie topping into the indentations of each warm cookie. Let cookies cool completely on the baking sheet to allow the topping to set.

Notes

Ensure all ingredients for the cookie base are at room temperature for the best consistency. Do not overbake the cookies to keep them soft and chewy.