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Crumbl Pecan Pie Cookies

Delightful cookies filled with a luscious pecan pie filling, perfect for any autumn gathering.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 9 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup butter (softened) Adds a rich, buttery flavor. Make sure it’s softened for easy mixing!
  • 1/3 cup oil (vegetable or canola oil) Keeps the cookies moist and gives them a delightful texture.
  • 1/2 cup granulated sugar Sweetens without overwhelming, giving that classic cookie taste.
  • 1/4 cup powdered sugar For that extra sweetness and a hint of creaminess.
  • 1 large egg (at room temperature) Helps bind everything together nicely.
  • 1 tsp vanilla extract The star that lifts all the flavors! Use pure vanilla for the best essence.
  • 2 1/3 cups flour This is the backbone of our cookies, so measure accurately for the right texture!
  • 1/4 tsp salt Enhances the sweetness and balances the flavors beautifully.
  • 1 tsp baking powder Gives the cookies a nice lift, making them soft and fluffy.
For the Pecan Pie Filling
  • 5 tbsp butter Creates the filling, bringing that classic flavor to life!
  • 2/3 cup brown sugar Adds deep sweetness with a hint of caramel notes.
  • 1 1/4 cups chopped pecans Toast for enhanced warm, nutty flavor.
  • 1 tsp vanilla extract Because who doesn’t love more vanilla?
  • 1/3 cup heavy cream Makes the filling smooth and dreamy.
  • 1/4 tsp cinnamon Invites cozy aroma filling your kitchen!
  • 1 pinch nutmeg A warm spice that rounds out the filling perfectly.
  • 1 pinch salt Enhances overall flavor harmony.

Method
 

Preheat Your Oven
  1. Preheat your oven to 350°F (175°C).
Prepare Your Baking Sheet
  1. Line a baking sheet with parchment paper and set it aside.
Cream Your Butters and Sugars
  1. In a large mixing bowl or a stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
Add Egg and Vanilla
  1. Add the room-temperature egg and vanilla extract into the mix, and beat until combined.
Mix in the Dry Ingredients
  1. Sift together the flour, salt, and baking powder in another bowl. Gradually add to the wet ingredients until just combined.
Shape Cookie Dough
  1. Using a large cookie scooper, scoop out nine equally sized cookie balls. Space them on your prepared baking sheet, flatten each ball gently to about 1 inch thick, then press down the center of each cookie to create little nests for the filling.
Bake the Cookies
  1. Bake for about 8-9 minutes. Let them cool on the baking sheet for a few minutes.
Make the Pecan Pie Filling
  1. Melt remaining 5 tablespoons of butter over low heat, stir in the brown sugar until combined, then add chopped pecans, vanilla extract, heavy cream, cinnamon, nutmeg, and salt. Cook for about 2-3 minutes.
Fill the Cookies
  1. Once cool, spoon the pecan pie filling into the centers.

Notes

Chill dough if it's hot in the kitchen, and don't overbake for best results. These cookies can be enjoyed warm, served with vanilla ice cream or whipped cream.