Easy Pecan Pie Cookies with Pie Crust in 30 Minutes
Imagine biting into a buttery, flaky cookie that tastes exactly like your favorite pecan pie—but in adorable, handheld form! These pecan pie cookies with pie crust combine the rich, caramel-like sweetness of classic pecan pie with the convenience of a cookie. Each golden bite delivers toasted pecans, gooey filling, and that unmistakable pie crust texture we all crave during the holidays.
Here’s a fun fact: pecan pie became an American staple in the 1930s when corn syrup companies started printing the recipe on their labels, and now we’re taking that beloved tradition and transforming it into cookie perfection! These cookies are special because they capture all the nostalgia of grandma’s pecan pie without the fuss of rolling out dough or worrying about soggy bottoms.
With just 30 minutes of prep time, these cookies are incredibly simple to make and perfect for family gatherings, cookie swaps, or holiday gift-giving. If you loved our [chocolate chip cookie pie], you’ll be absolutely smitten with these pecan pie cookies with pie crust—they’re just as crowd-pleasing but with that irresistible Southern charm. Get ready to fall in love with your new favorite holiday cookie!
What are Pecan Pie Cookies with Pie Crust?
Ever wonder what happens when a cookie and a pecan pie have a delicious love child? You get pecan pie cookies with pie crust! These delightful treats take the flaky, buttery goodness of traditional pie crust and transform it into individual cookie-sized portions filled with sweet, nutty pecan pie filling.
Think of them as the perfect marriage between two dessert worlds. Instead of slicing a whole pie, you’re creating individual servings that are easier to share, store, and devour. They say the way to anyone’s heart is through their stomach, and trust me, these cookies will win over everyone at your table.
Whether you call them pie crust cookies, pecan tassies, or mini pecan pies, one thing’s for sure—they’re absolutely irresistible. Ready to whip up a batch that’ll disappear faster than you can say “seconds, please”?
Why You’ll Love This Pecan Pie Cookies with Pie Crust
The Ultimate Flavor Experience
These pecan pie cookies with pie crust deliver the most incredible combination of textures and flavors. The buttery, flaky pie crust creates the perfect foundation, while the rich pecan filling offers that signature caramelized sweetness with a hint of vanilla and brown sugar. Each bite gives you that satisfying crunch from toasted pecans followed by the tender, melt-in-your-mouth cookie texture. Unlike traditional pecan pie that can sometimes be overly sweet, these cookies offer perfectly balanced sweetness in a more manageable portion size.
Budget-Friendly Baking
Making pecan pie cookies with pie crust at home is incredibly cost-effective compared to buying gourmet cookies from bakeries. A single batch yields 24-30 cookies for roughly the same price as a whole pecan pie, giving you more servings for your dollar. You likely already have most ingredients in your pantry—flour, butter, sugar, eggs, and vanilla extract. The pecans are the main investment, but they go a long way when chopped. You’ll save money while creating a homemade treat that tastes far superior to anything store-bought.
Customizable and Crowd-Pleasing
What makes these cookies extra special is their versatility. You can add chocolate chips, drizzle them with dark chocolate, incorporate bourbon for an adult twist, or swap pecans for walnuts. The pie crust base provides the perfect canvas for creativity. They’re ideal for holiday cookie platters, potlucks, bake sales, or gift-giving.
If you enjoyed our [pumpkin pie bars], you’ll love how these pecan pie cookies with pie crust offer similar seasonal appeal with even easier preparation. The individual serving size means no messy slicing, no plates needed, and effortless portion control. Try making these at home, and you’ll never go back to ordinary cookies again!
How to Make Pecan Pie Cookies with Pie Crust
Quick Overview
These pecan pie cookies with pie crust are surprisingly simple to create, even if you’re new to baking. The recipe features a buttery, flaky pie crust base that’s pressed into muffin tins, filled with a luscious pecan mixture, and baked to golden perfection.
What makes this recipe so approachable is that you don’t need any special equipment or advanced techniques. The result is a cookie that’s crispy on the outside, gooey on the inside, and packed with toasted pecan flavor. The filling develops a beautiful caramelized top during baking, creating that signature pecan pie appearance in miniature form.
Time Breakdown:
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 20-25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
Key Ingredients for Pecan Pie Cookies with Pie Crust
For the Pie Crust Cookies:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the Pecan Pie Filling:
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- 3 large eggs, beaten
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecans, roughly chopped
- ½ cup pecan halves (for topping)
Pro tip: Use the freshest pecans possible. Toast them lightly before using to enhance their natural oils and flavor.
Step-by-Step Instructions
Step 1: Make the Pie Crust Dough
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. This texture is crucial for achieving that flaky pie crust texture.
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough begins to come together and you can squeeze a handful and it holds its shape. Be careful not to overwork the dough, as this can make the cookies tough. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Pecan Filling
While the dough chills, make your pecan pie filling. In a medium bowl, whisk together the corn syrup and brown sugar until the sugar dissolves completely. Add the beaten eggs and whisk vigorously until the mixture is smooth and well combined. Pour in the melted butter, vanilla extract, and salt, whisking until everything is fully incorporated.
Fold in the chopped pecans, making sure they’re evenly distributed throughout the filling. The mixture should be thick but pourable. Set aside at room temperature while you prepare the cookie cups.
Step 3: Form the Cookie Cups
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with butter or non-stick cooking spray. Remove the chilled dough from the refrigerator and let it sit for about 5 minutes to make it easier to work with.
Roll the dough out on a lightly floured surface to about ⅛-inch thickness. Using a 2.5 to 3-inch round cookie cutter or drinking glass, cut out 24 circles. Gently press each circle into a muffin cup, making sure to press the dough up the sides to create a little cup. The dough should come slightly above the rim of each cup.
Step 4: Fill and Top
Spoon the pecan filling into each pie crust cup, filling them about ¾ full. Don’t overfill, as the mixture will bubble up during baking. Place 2-3 pecan halves on top of each filled cup, pressing them gently into the filling for a beautiful presentation and added crunch.
Step 5: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 20-25 minutes. The cookies are done when the crust is golden brown and the filling is set but still has a slight jiggle in the center. The filling will continue to set as it cools, so don’t overbake or the cookies will be dry.
Step 6: Cool and Serve
Remove the pan from the oven and let the cookies cool in the tin for 10 minutes. This resting period allows the filling to firm up, making it easier to remove the cookies without breaking. After 10 minutes, carefully run a butter knife around the edges of each cookie and gently lift them out. Transfer to a wire rack to cool completely. The cookies will have that perfect balance of crispy crust and gooey filling once cooled.
What to Serve Pecan Pie Cookies with Pie Crust With
Hot Beverages
These pecan pie cookies with pie crust pair beautifully with hot drinks. A rich cup of coffee brings out the caramelized notes in the pecan filling, while hot chocolate with marshmallows creates a dessert-on-dessert experience that kids and adults love. Spiced chai tea complements the buttery crust, and an espresso provides a sophisticated contrast to the sweetness.
Ice Cream and Whipped Cream
Serve your warm cookies with a scoop of vanilla bean ice cream for the ultimate à la mode experience. The cold, creamy ice cream melts into the warm pecan filling, creating a heavenly combination. Bourbon vanilla ice cream adds an extra layer of sophistication, while cinnamon ice cream echoes fall flavors. A dollop of fresh whipped cream or bourbon whipped cream also makes an excellent topping.
Complementary Desserts
Create a stunning dessert platter by pairing these cookies with other fall-inspired treats. Serve alongside apple crisp, pumpkin cheesecake bites, or chocolate truffles for variety. They also work wonderfully as part of a Thanksgiving or Christmas cookie platter with sugar cookies, gingerbread, and chocolate chip cookies.
Top Tips for Perfecting Pecan Pie Cookies with Pie Crust
Keep Your Butter Cold
The secret to flaky pie crust is cold butter. If your butter starts to soften while making the dough, pop the whole mixture in the refrigerator for 10 minutes before continuing. Cold butter creates steam pockets during baking, resulting in that signature flaky texture. Consider freezing your butter for 15 minutes before starting, then grating it with a box grater for even distribution.
Don’t Skip the Chill Time
Chilling the pie crust dough is non-negotiable. This rest period allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking. If you’re short on time, 30 minutes is the minimum, but an hour or even overnight is even better for maximum flavor development.
Toast Your Pecans
Take five extra minutes to toast your pecans in a dry skillet over medium heat until fragrant. This simple step intensifies their flavor and adds a deeper, nuttier taste to your cookies. Watch them carefully, as pecans can burn quickly. Let them cool completely before chopping.
Prevent Soggy Bottoms
For extra-crispy cookie cups, consider blind-baking the crust for 5 minutes before adding the filling. Alternatively, brush the inside of each crust with a thin layer of beaten egg white before filling. This creates a barrier that prevents the filling from making the crust soggy.
Control the Sweetness
If you find traditional pecan pie too sweet, reduce the corn syrup by ¼ cup and replace it with maple syrup or honey for a more complex flavor profile. You can also use dark brown sugar instead of light for a deeper molasses flavor that balances the sweetness.
Use a Cookie Scoop
For consistent filling amounts and professional-looking cookies, use a small cookie scoop (about 1 tablespoon) to portion the pecan filling into each cup. This ensures even baking and uniform appearance.
Check for Doneness
The filling should be set around the edges but still have a slight jiggle in the center when you gently shake the pan. It will continue to set as it cools. If you overbake, the filling becomes hard and loses that signature gooey texture.
Storing and Reheating Tips
Room Temperature Storage
Pecan pie cookies with pie crust can be stored at room temperature in an airtight container for up to 3 days. Layer them between sheets of parchment paper to prevent sticking. Keep them away from direct sunlight and heat sources to maintain the crust’s texture. The filling will stay gooey, and the crust will remain pleasantly crisp.
Refrigerator Storage
For longer storage, refrigerate the cookies in an airtight container for up to one week. The cold temperature will firm up the filling slightly, but the cookies are still delicious straight from the fridge. Some people actually prefer them cold! Let them sit at room temperature for 15-20 minutes before serving if you want them softer.
Freezing for Later
These cookies freeze beautifully for up to 3 months. Place cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours until solid. Then transfer to a freezer-safe container or zip-top bag, separating layers with parchment paper. This prevents them from sticking together. Label with the date and contents.
Reheating Instructions
To reheat refrigerated or frozen cookies, place them on a baking sheet in a 300°F (150°C) oven for 5-7 minutes for refrigerated cookies or 10-12 minutes for frozen ones. This gentle reheating revives the flaky crust without overcooking the filling. For a quick option, microwave individual cookies for 10-15 seconds, though this won’t maintain the crust’s crispness as well.
Make-Ahead Options
You can prepare the pie crust dough up to 3 days in advance and refrigerate it, or freeze it for up to 2 months. The pecan filling can be made 2 days ahead and stored in the refrigerator. You can also assemble the unbaked cookies and freeze them, then bake directly from frozen, adding 3-5 minutes to the baking time.
Nutrition Information
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 185 |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 125mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Protein | 2g |
Note: Nutritional values are approximate and based on one cookie from a 24-cookie batch.
Frequently Asked Questions
Can I use store-bought pie crust for these cookies?
Yes! Store-bought refrigerated pie crust works perfectly for this recipe. You’ll need about 2 packages (4 crusts total) to make 24 cookies. Simply unroll the crust, cut circles, and press them into your muffin tin. While homemade crust offers superior flavor and flakiness, store-bought is an excellent time-saving option that still produces delicious results.
Why is my pecan filling runny?
Runny filling usually means the cookies need more baking time or weren’t allowed to cool properly. The filling sets as it cools, so patience is key. Make sure you’re measuring the corn syrup accurately and that your eggs are well-beaten before adding. If your filling is still too loose after cooling completely, you may have added too much liquid or not baked long enough.
Can I make these cookies ahead of time?
Absolutely! These pecan pie cookies with pie crust are perfect for make-ahead baking. You can bake them up to 3 days in advance and store at room temperature, or freeze them for up to 3 months. For best results, bring frozen cookies to room temperature or reheat gently before serving.
What can I substitute for corn syrup?
You can replace corn syrup with maple syrup, honey, or golden syrup in equal amounts. Each substitution will slightly alter the flavor—maple syrup adds a lovely depth, honey brings floral notes, and golden syrup creates a richer caramel flavor. For a corn-syrup-free option, make a simple syrup by dissolving 1 cup sugar in ¼ cup water over low heat.
How do I prevent the crust from becoming soggy?
To prevent soggy crusts, blind-bake the empty crusts for 5 minutes before filling, or brush the inside with beaten egg white to create a moisture barrier. Make sure your filling isn’t too thin, and don’t overfill the cups. Proper cooling also helps—let cookies rest in the pan for 10 minutes before removing to allow the filling to set.
Can I use different nuts instead of pecans?
Yes! Walnuts are the most popular substitution and create a slightly earthier flavor. You can also try a combination of pecans and walnuts, or add chocolate chips for a twist. Macadamia nuts create a more buttery, luxurious version. Keep the total nut measurement the same (2 ½ cups total).
Why did my pie crust shrink during baking?
Crust shrinkage happens when the gluten hasn’t had time to relax or the dough wasn’t chilled long enough. Always refrigerate your dough for at least 30 minutes before rolling. Avoid stretching the dough when pressing it into the muffin cups—gently ease it into place. Overworking the dough can also develop too much gluten, leading to shrinkage.
Can I make mini versions of these cookies?
Yes! Use a mini muffin tin for bite-sized versions. Reduce the baking time to 12-15 minutes and watch carefully, as they’ll bake faster. You’ll get approximately 48 mini cookies from this recipe. These are perfect for parties and cookie platters.
Additional Tips and Variations
Chocolate Lover’s Version
Add ½ cup of mini chocolate chips to the pecan filling for chocolate pecan pie cookies. You can also drizzle melted dark chocolate over the cooled cookies or dip the bottoms in chocolate for an extra decadent treat.
Maple Pecan Version
Replace ½ cup of the corn syrup with pure maple syrup and add ½ teaspoon of maple extract to the filling. This creates a more complex, less sweet variation with beautiful autumn flavors.
Gluten-Free Option
Use a 1:1 gluten-free flour blend in place of all-purpose flour for the crust. Make sure your blend contains xanthan gum for proper binding. The texture will be slightly different but still delicious.
Make Them Extra Special
Sprinkle sea salt flakes on top of the cookies just before baking for a sweet-and-salty combination. The salt enhances the caramel notes and adds a gourmet touch that will impress your guests.
Conclusion
These pecan pie cookies with pie crust are the perfect solution when you’re craving that classic Southern dessert but want something more portable and party-friendly. With their buttery, flaky crust and gooey pecan filling, they deliver all the flavor of traditional pecan pie in a convenient cookie form.
Whether you’re baking for the holidays, preparing for a cookie exchange, or simply treating your family to something special, this recipe is guaranteed to become a new favorite. The combination of textures—crispy crust, chewy filling, and crunchy pecans—creates an irresistible bite that keeps people coming back for more.
Don’t wait for a special occasion to make these beauties. With simple ingredients and straightforward instructions, you can enjoy the magic of homemade pecan pie cookies any day of the week. Your kitchen will smell amazing, and your loved ones will think you’ve been baking for hours!
Ready to start baking? Gather your ingredients, preheat that oven, and prepare for the compliments to roll in. These pecan pie cookies with pie crust are about to become your new signature dessert. Happy baking!
