Crumbl Pecan Pie Cookies (Print-Friendly Version)

Soft sugar cookies topped with caramelized pecan filling—perfect for sweet, nutty dessert lovers.

# Ingredients You'll Need:

→ Sugar cookie base

01 - 115 g unsalted butter, softened
02 - 80 ml vegetable or canola oil
03 - 100 g granulated sugar
04 - 30 g powdered sugar
05 - 1 large egg, at room temperature
06 - 5 ml vanilla extract
07 - 290 g all-purpose flour
08 - 1.25 ml salt
09 - 5 ml baking powder

→ Pecan pie filling

10 - 70 g unsalted butter
11 - 135 g brown sugar
12 - 125 g pecans, chopped
13 - 5 ml vanilla extract
14 - 80 ml heavy cream
15 - 1.25 ml ground cinnamon
16 - 1 pinch ground nutmeg
17 - 1 pinch salt

# How to Make It:

01 - Preheat oven to 175°C. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl or stand mixer, cream together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
04 - Add flour, salt, and baking powder to the dough and mix until just incorporated.
05 - Using a large cookie scoop, portion dough into 9 equal portions. Place on the prepared baking sheet, flatten each to about 2.5 cm thickness, then gently press the center of each with a 60 ml measuring cup to create a well for filling.
06 - Bake for 8 to 9 minutes, until edges are set and centers remain slightly soft. Cool cookies on the baking sheet.
07 - In a medium saucepan over medium heat, combine butter, brown sugar, and chopped pecans. Stir regularly until butter and sugar are dissolved and mixture is bubbling, approximately 1 to 2 minutes.
08 - Add cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Whisk to combine thoroughly. Remove from heat.
09 - Spoon warm pecan filling into the center of each cooled cookie. Allow cookies to cool for 20 to 30 minutes before serving.

# Extra Information:

01 - Cookies freeze well for up to 2 months; cool completely and store in an airtight container with parchment between layers. Thaw at room temperature and microwave 10–15 seconds for a gooey center.
02 - For best texture, bake the cookies in advance and add pecan filling on the day of serving.
03 - Baking times may vary depending on your oven. Cookies are done when edges are set and centers remain soft—they will firm up as they cool.
04 - For smaller cookies, reduce both baking time and the size of the indentation for filling.

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