There’s something about the first chilly breeze of fall that makes you crave warm, nutty, and buttery desserts — and Crumbl Pecan Pie Cookies are exactly that kind of comfort. These cookies bring the best parts of pecan pie into a handheld treat: a tender, buttery cookie studded with toasted pecans and finished with a sticky, caramel-like topping. Whether you’re pulling this batch together for a small gathering, a holiday bake sale, or a cozy night in, these seasonal cookies feel special without being fussy. If you love classic pecan flavors and the idea of a cookie that tastes like pie, this recipe is worth trying. For more classic pecan-cookie inspiration check out this pecan pie cookies post.
Ingredients & Equipment
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup corn syrup
- 1/2 cup brown sugar, for topping
Notes on ingredients
- Butter: Use unsalted so you control the salt level. If using salted butter, reduce added salt to 1/4 teaspoon.
- Sugars: The combination of granulated and brown sugar gives the cookie both lift and that rich, caramelized flavor.
- Pecans: Fresh toasted pecans have the best flavor — see tips below for roasting.
- Corn syrup: This creates that glossy, sticky pecan-pie topping. If you prefer not to use corn syrup, see substitutions in the FAQ.
Helpful equipment
- Mixing bowls (one large, one medium)
- Electric mixer (hand or stand) or a sturdy whisk for creaming
- Measuring cups and spoons
- Baking tray(s) lined with parchment paper or silicone mat
- Cookie scoop or tablespoon for portioning
- Cooling rack
- Optional: food processor or blender for finely chopping pecans, oven thermometer to verify heat, and a small spoon for topping dollops
If you want to give the pecans an extra toast quickly, a sheet pan and oven work great — or use a skillet on medium heat for a minute or two.
Step-by-Step Instructions (with tips)
Preheat your oven to 350°F (175°C).
Tip: Use an oven thermometer if your oven runs hot or cold. Accurate temperature helps cookies bake evenly.In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Tip: Cream for 2–3 minutes on medium speed with an electric mixer. If you don’t have a mixer, vigorous whisking works — just be patient. Properly creamed butter traps air that helps the cookies rise slightly and yield a tender crumb.Beat in the eggs and vanilla extract.
Tip: Add eggs one at a time and scrape the bowl between additions for even mixing. Room-temperature eggs incorporate more smoothly.In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
Tip: Mix just until no streaks of flour remain—overmixing can make cookies tough.Fold in the chopped pecans.
Tip: For more flavor, toast the pecans first. Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes, stirring once, until fragrant. Avoid burning — nuts go from perfect to bitter fast. If you prefer a finer nut texture, pulse them briefly in a food processor, but don’t grind them into powder.Note on roasting vs boiling: Roasting (oven or pan) or dry-toasting is the preferred method to bring out the pecans’ oils and deepen flavor. Boiling nuts is uncommon — it can make them soggy and dilute flavor — so stick with dry heat to enhance crunch and aroma.
Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper.
Tip: Use a cookie scoop for uniform sizes so they bake evenly. Leave 2 inches between cookies; they’ll spread a bit. If you like thicker cookies, chill the dough 20–30 minutes before scooping.In a separate bowl, mix together the topping ingredients: corn syrup and brown sugar.
Tip: You can warm this mixture slightly (10–15 seconds in the microwave) to help the brown sugar dissolve and make a smoother topping. Stir until combined but not runny.Spoon a small amount of the topping onto each cookie dough ball.
Tip: Be conservative — a teaspoon on top is usually enough. If you add too much topping it can run off during baking. Use the back of a spoon to gently press the topping into the dough mound.Bake in the preheated oven for 10–12 minutes or until the edges are golden.
Tip: Edges should be set and slightly golden; the center may still look a hair underbaked — it will continue to set as it cools. For chewier cookies reduce baking time by a minute; for crisper edges, bake a minute or two longer but watch closely.Variation: For a seasonal twist, add 1 teaspoon of pumpkin pie spice to the dry mix for a warm fall note — similar to the comforting textures in these chewy pumpkin cookies. You can also fold in chocolate chips (1/2 cup) for a chocolate-pecan combination.
Allow to cool before serving.
Tip: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. This prevents the topping from sliding off and helps cookies finish setting.
Extra tips and flavor suggestions
- Salt crunch: Sprinkle a tiny pinch of flaky sea salt on each cookie right after they come out of the oven to brighten the sweetness.
- Boozy boost: Stir 1 tablespoon of bourbon into the topping mixture for an adult-friendly caramel flavor.
- Texture control: If you like a softer, more cookie-like interior, add 1 tablespoon of cornstarch to the dry mix. For crispier cookies, flatten slightly before baking.
- Nut swap: If pecans aren’t available, walnuts are the nearest substitute, though pecans have a sweeter, buttery profile.
Storage, Freezing & Make-Ahead Tips
Storing
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a piece of parchment between layers to prevent sticking.
- Refrigeration: If your kitchen is warm or your topping is very sticky, store in the fridge for up to 7 days. Bring to room temperature before serving for better flavor.
Freezing
- Dough: Portion the cookie dough into tablespoon-sized balls, place on a sheet tray lined with parchment, freeze until solid (about 1–2 hours), then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time and add topping after a few minutes of baking.
- Baked cookies: Layer cooled cookies between parchment in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature or briefly in a warm oven (250°F for 5–7 minutes) to refresh texture.
Make-ahead strategy
- Make the cookie dough and keep it chilled for up to 48 hours; roll into balls and bake the day you plan to serve. This helps the flavors develop and makes last-minute baking effortless.
- You can also prepare the corn-syrup topping in advance; store in a small jar in the fridge and warm it slightly before using.
Portioning advice
- For parties, consider baking a half-sheet tray (2–3 dozen depending on size). If you’re making these as gifts, pack 6–8 cookies per box with a small parchment divider and a decorative ribbon.
How to Use / Serve This Dish
Serving ideas
- Coffee and tea: These cookies pair beautifully with a bold coffee or a nutty black tea. The sticky topping and toasted pecans complement coffee’s roasted notes.
- With ice cream: Serve a warm cookie alongside vanilla or butter pecan ice cream for a warm-and-cold dessert duo.
- Dessert platter: Include these on a holiday cookie platter with shortbread, ginger snaps, and chocolate-dipped cookies for variety.
Creative variations
- Mini tartlets: Press the dough into mini muffin tins to create a pecan-pie-cookie tartlet — top with the corn syrup mixture before baking.
- Sandwich cookies: Sandwich two cookies with a thin spread of caramel or brown-butter frosting.
- Savory pairing: Serve with a warm bowl of soup like a cozy chicken-pot pie soup for an unexpected sweet finish — it’s a homey combo inspired by this hearty chicken pot pie soup.
Presentation tips
- Finish with a light dusting of powdered sugar for a snowy look during the holidays.
- Use decorative parchment or small boxes for gifting — add a sprig of rosemary or a cinnamon stick for a fragrant accent.
FAQ
Q: Can I substitute maple syrup or honey for the corn syrup in the topping?
A: Yes, you can substitute an equal amount of light corn syrup with maple syrup or honey for a different flavor profile. Keep in mind that honey and maple syrup are thinner and can bake differently; the topping may spread more. If using maple syrup, reduce any added liquid elsewhere and consider thickening slightly with a touch of brown sugar or simmering briefly to concentrate it.
Q: How long will these cookies stay fresh?
A: At room temperature in an airtight container, cookies stay good for about 3 days. Refrigerated, they last up to a week. In the freezer, baked cookies keep well for up to 2 months.
Q: I don’t have pecans — what other nuts work?
A: Walnuts are the best substitute because their texture and flavor are similar. Toasted almonds or hazelnuts also work but will produce a different flavor profile. For nut-free, try sunflower seed pieces for a similar crunch.
Q: My topping slid off during baking — what went wrong?
A: A few possible causes: (1) Too much topping was used and it became too heavy; (2) The topping was too thin — try warming and reducing it to thicken before spooning; (3) The cookie dough was too warm and spread more than expected; chill dough before baking to help hold the topping. Small adjustments should prevent sliding.
Conclusion
These Crumbl Pecan Pie Cookies are a cozy bridge between pie and cookie — buttery, nutty, and sticky in all the right ways. They make a lovely seasonal treat for sharing, gifting, or keeping on the counter for a quiet moment with a mug of something warm. If you’d like to compare approaches or try a copycat version, try this Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe …). For an official take on the classic Pecan Pie style that inspired this cookie, you can see the original Pecan Pie listing here: Pecan Pie. And if you want another home-cook’s spin on a copycat, check this Copycat Crumbl Pecan Pie Cookies for additional tips and variations. Now, preheat your oven, toast some pecans, and make a batch — then come back and tell me how they turned out or share your favorite twist.
Crumbl Pecan Pie Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use unsalted so you control the salt level. If using salted butter, reduce added salt to 1/4 teaspoon.
- 1 cup granulated sugar Combination with brown sugar gives the cookie its rich flavor.
- 1 cup brown sugar, packed
- 2 large eggs Room-temperature eggs incorporate more smoothly.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt Reduce this if using salted butter.
- 1 cup pecans, chopped Fresh toasted pecans have the best flavor.
For the topping
- ½ cup corn syrup Creates a glossy, sticky topping.
- ½ cup brown sugar, for topping Can be warmed to help dissolve.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the chopped pecans.
- Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper.
- In a separate bowl, mix together the topping ingredients: corn syrup and brown sugar.
- Spoon a small amount of the topping onto each cookie dough ball.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
