There’s something extra cozy about the aroma of pecans warming in the oven — it instantly feels like the holidays, a crisp afternoon, or a friendly kitchen catch-up. Pecan Pie Cookies capture that same comforting charm of pecan pie but in a perfectly portable, bake-and-share form. These small, buttery cookies combine toasty pecans, brown sugar richness, and just a hint of corn syrup for that sticky-sweet nod to classic pecan pie. If you love seasonal baking or want a new holiday cookie to impress neighbors and potlucks, this pecan pie cookie recipe belongs in your repertoire. For fall baking inspiration, you might also enjoy Chewy Pumpkin Cookies — they play nicely alongside these.
Ingredients & Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (or vegan butter)
- 1/4 cup chopped pecans
- 1/4 cup corn syrup
- 1/4 cup coconut cream or non-dairy milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Notes on ingredients
- Butter vs vegan butter: Use unsalted butter for the richest flavor. Vegan butter works well if you prefer a dairy-free or vegan cookie; it also changes texture slightly (often a tad softer).
- Corn syrup: This helps replicate that pecan pie chewiness and glossy finish. If you prefer not to use corn syrup, see the FAQ section for substitutes.
- Coconut cream vs non-dairy milk: Coconut cream gives a slightly richer, custard-like flavor. If using non-dairy milk (almond, oat), choose a thicker one or chill the dough a bit longer to avoid a runaway spread.
- Pecans: Fresh pecans are best. Toasting them lightly brings out oils and flavor (see tips below).
Equipment
- Mixing bowl(s) — large and medium
- Electric mixer or sturdy wooden spoon (a mixer makes creaming easier)
- Whisk for dry ingredients
- Spatula for folding
- Baking tray(s) with parchment paper or silicone mat
- Wire cooling rack
- Measuring cups and spoons
- Optional: small skillet or sheet pan for toasting pecans; food processor if you prefer finely chopped pecans
Helpful tool note: If you’re toasting pecans, a baking tray or small skillet and an oven thermometer (to confirm 350°F/175°C) are handy. If you like ultra-uniform cookies, a cookie scoop simplifies portioning. For other cozy soups to serve alongside cookies at an autumn gathering, check out this comforting Chicken Pot Pie Soup.
Step-by-Step Instructions (with tips)
Preheat the oven to 350°F (175°C).
Tip: Make sure your oven is fully preheated for even baking. If your oven tends to run hot or cold, an oven thermometer helps dial it in.In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Tip: Use room-temperature butter for easiest creaming. If you’re short on time, cut cold butter into small cubes and beat a bit longer. The mixture should be light and slightly fluffy; that air will help the cookies bake up tender.Add in the coconut cream and vanilla extract, mixing until well combined.
Tip: If your coconut cream is very thick, stir it first to loosen. If you’re using non-dairy milk, add it slowly — too much liquid can cause excess spreading.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
Tip: Don’t overmix — once the flour is incorporated, stop. Over-mixing develops gluten and can make cookies tougher.Fold in the chopped pecans.
Variation: For a deeper, nuttier flavor, toast the pecans first. To toast, spread pecans on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, tossing once, until fragrant and lightly browned. Alternatively, you can quickly toast them in a dry skillet over medium heat for 4–6 minutes. Avoid burning. If you want a silky filling like a pecan pie, you can briefly heat the corn syrup with the coconut cream (see below).Roasting vs boiling note: Some recipes suggest warming the corn syrup and coconut cream together to create a slightly thicker, caramelized mixture before adding to the dough. Gently warm and stir until combined and slightly reduced — do not boil violently, as corn syrup is very hot and sticky. Roasting pecans is generally safer and more flavor-forward than boiling any nut or syrup components.
Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet.
Tip: Use a tablespoon or small cookie scoop (about 1–1.5 tablespoons) for consistent size. Leave about 2 inches between cookies to allow for spreading. If you prefer flatter cookies, gently press the tops with the back of a spoon before baking.Bake for 10–12 minutes, or until the edges are lightly golden.
Tip: The centers may look slightly soft — that’s okay. They’ll set as they cool. If you like them chewier, err on the lower end of the time; if you like crisp edges, add an extra minute or two.Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tip: Cooling briefly on the sheet lets the cookies firm so they don’t break when moved. Transfer carefully with a small spatula.
Quick variation ideas and flavor suggestions
- Pecan Pie-Style Topping: For an ultra-pecan-pie vibe, reserve a tablespoon of finely chopped pecans and combine 1–2 tablespoons of corn syrup with a splash of coconut cream. Warm briefly to meld (don’t boil) and spoon onto the center of each cookie after baking. The topping will set as it cools and echo a pecan pie filling.
- Chocolate Twist: Stir in 1/4 cup of mini chocolate chips or drizzle melted dark chocolate over cooled cookies for a chocolate-pecan pairing.
- Spice It Up: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix for autumn warmth.
- Salt Finish: A tiny sprinkle of flaky sea salt on top right after baking enhances the sweet-savory contrast.
Storage, Freezing & Make-Ahead Tips
Storing baked cookies
- Room temperature: Store in an airtight container at room temperature for up to 3–4 days. Separate layers with parchment paper to avoid sticking.
- Refrigerator: If you used perishable fillings or want the cookies to last a bit longer, store in the fridge for up to a week; bring to room temperature before serving so the flavors shine.
Freezing baked cookies
- Baked cookies freeze beautifully: Cool completely, then layer between parchment in an airtight, freezer-safe container or heavy-duty freezer bag. Freeze up to 3 months. Thaw at room temperature or warm briefly in a low oven (275°F/135°C) for 5–8 minutes.
Freezing dough / make-ahead
- Portion and freeze dough: Scoop dough onto a tray, freeze until solid, then transfer balls to a freezer bag. You’ll have ready-to-bake cookies whenever you want them. Bake from frozen, adding 1–2 minutes to the baking time. Dough balls can freeze for up to 3 months.
- Advance prep: You can mix the dough a day ahead and refrigerate (well-covered) for up to 48 hours. Bring to room temperature slightly before scooping and baking.
Portioning advice
- For consistent baking times, keep cookie sizes uniform. A small cookie scoop (1 tablespoon) is ideal for bite-sized cookies; a medium scoop (1.5 tablespoons) gives slightly larger, chewier cookies. Adjust baking time accordingly.
How to Use / Serve This Dish
Serving ideas and pairings
- Coffee and tea companion: These cookies are a lovely match for morning coffee or after-dinner tea. The sweetness pairs especially well with robust roast coffee or a creamy chai.
- Dessert platter: Add pecan pie cookies to a holiday cookie tray alongside ginger snaps, shortbread, and any of your favorites for variety and texture.
- Ice cream sandwich: Sandwich a scoop of butter pecan or vanilla ice cream between two cookies for an indulgent treat. Freeze briefly to set.
- Savory counterpoint: Serve with a small cup of savory soup like the protein-rich High Protein Chicken Pot Pie Soup for a comforting soup-and-sweet pairing at potlucks or family dinners.
Creative twists
- Mini tart adaptation: Press slightly more dough into mini muffin tins, add a spoonful of warmed corn syrup + coconut cream mixture and pecans on top, and bake — you’ll have “tassie”-style mini pecan tarts.
- Gift jars: Layer cookie dough balls (par-baked or frozen) in mason jars for edible gifts that friends can pop into the oven at home.
FAQ
Q: Can I substitute maple syrup or honey for corn syrup?
A: Yes, but there are trade-offs. Maple syrup and honey work as natural sweeteners and will give a different flavor profile (maple or honey notes). They’re thinner and more liable to make the cookies spread, so reduce other liquids slightly and chill the dough before baking. Golden syrup is the closest texture substitute if you want a similar result without corn syrup.
Q: How long will these cookies keep at room temperature?
A: Stored in an airtight container, they’ll stay fresh for 3–4 days at room temperature. If you want to keep them longer without refrigeration, place a slice of bread in the container (it helps maintain moisture) and refresh the bread every day or two.
Q: My cookies spread too much — what went wrong?
A: Common causes of spreading include butter that’s too soft/melted, not enough flour, or an oven that’s not hot enough. Chill the dough for 15–30 minutes, ensure accurate flour measurement (spoon and level), and confirm your oven temperature with a thermometer.
Q: Can I chop pecans very fine or turn them into pecan butter for a different texture?
A: Yes. Finely chopping gives a more uniform texture; turning pecans into a paste or butter will add richness and density to the dough. If you make a pecan butter, reduce other fats slightly to avoid an overly greasy dough.
Conclusion
Pecan Pie Cookies are a little bite of nostalgia — buttery, nutty, and sweet in a way that feels both familiar and new. They’re perfect for holiday cookie exchanges, cozy afternoons with a mug, or a simple after-dinner treat that brings the flavors of pecan pie into cookie form. If you’d like a visual walk-through or a few alternative takes to compare, check out this THE BEST Pecan Pie Cookies (with VIDEO) – Scientifically Sweet, the classic Pecan Tassies (Pecan Pie Cookies) Recipe for tart-style inspiration, and a baker-favorite version at Pecan Pie Cookies – Sugar Spun Run. I hope you give this recipe a try — bake a batch, pull up a chair, and share with someone who appreciates a little homemade comfort. If you make them, let your friends and family taste-test and then come back to tell me how they turned out — I love hearing kitchen stories.
Pecan Pie Cookies
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- ½ cup brown sugar Packed
- ¼ cup granulated sugar
- ½ cup unsalted butter Can substitute with vegan butter
- ¼ cup chopped pecans Fresh pecans recommended
- ¼ cup corn syrup For chewiness and glossy finish
- ¼ cup coconut cream Can substitute with non-dairy milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the coconut cream and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped pecans.
- Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between cookies.
Baking
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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