4 Insanely Good Pecan Pie Cookies That Taste Like Crumbl

Name: 4 Insanely Good Pecan Pie Cookies That Taste Like Crumbl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup chopped pecans; 1/2 cup corn syrup; 1/4 cup heavy cream; 1 tsp cinnamon

Author: lia

Published: September 28, 2025

Updated: September 29, 2025

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Oh my gosh, you guys – if there’s one cookie that screams “Thanksgiving” to me, it’s these pecan pie cookies! I’ve been obsessed with recreating that famous Crumbl cookie magic at home, especially after waiting in line way too many times (you know how it is). After what felt like a hundred test batches (my neighbors were very happy taste testers), I finally nailed the perfect balance of buttery cookie, gooey pecan filling, and that irresistible crunchy topping. Trust me, these aren’t just cookies – they’re little handheld pecan pies that’ll steal the show at your holiday dessert table. The secret? A splash of heavy cream in the topping that makes it extra luscious – just like grandma used to make, but in perfect cookie form!

Why You’ll Love These Pecan Pie Cookies

Listen, I know you’re going to fall head over heels for these pecan pie cookies just like I did! Here’s why:

Thanksgiving in every bite – All the cozy flavors of pecan pie but in perfect cookie form
That magical Crumbl texture – Buttery base with a gooey center and crunchy pecan topping
Surprisingly easy – No fancy skills needed (just one bowl for the dough!)
Showstopper dessert – They look and taste way more impressive than the effort required
Customizable – Make them soft-baked or crispy, depending on your mood

Seriously, one tray of these and you’ll be the Thanksgiving dessert hero. My family now demands them every year!

Ingredients for the Best Pecan Pie Cookies

Okay, let’s gather our goodies! I promise everything here is totally pantry-friendly. I’ve split it between the cookie base (that amazing buttery foundation) and that dreamy pecan topping that makes these so special. Pro tip: measure everything before you start – it makes the whole process so much smoother!

For the Cookie Base:

1 cup unsalted butter, softened – Not melted! Leave it out for 30 minutes until your finger leaves a gentle indent
1 cup packed brown sugar – Pack it firmly into your measuring cup for that deep molasses flavor
1/2 cup granulated sugar – The white sugar helps create those perfect crispy edges
2 large eggs – Room temperature blends better (just set them out with the butter)
1 tsp vanilla extract – The good stuff, please! It makes all the difference
2 1/2 cups all-purpose flour – Fluff it before measuring so you don’t pack too much in
1 tsp baking soda – Our leavening magic
1/2 tsp salt – Balances all that sweetness perfectly

For That Irresistible Pecan Topping:

1 cup chopped pecans – Toast them first if you want extra flavor (I always do!)
1/2 cup corn syrup – Creates that signature gooey texture
1/4 cup heavy cream – The secret ingredient for richness
1 tsp cinnamon – Just enough warmth to complement the pecans

See? Nothing too crazy – just quality ingredients that work together like Thanksgiving magic. Now let’s get baking!

Equipment You’ll Need

Don’t worry – you probably have everything already! Here’s what I grab when making these pecan pie cookies:

2 mixing bowls – One for wet ingredients, one for dry
Hand mixer or stand mixer – For that perfect creamy butter-sugar blend
Baking sheets – Standard half-sheet pans work great
Parchment paper – Lifesaver for easy cleanup and no sticking
Medium saucepan – For simmering that dreamy pecan topping
Cookie scoop – Makes uniform cookies (about 2 tablespoons size is perfect)

That’s it! See? Nothing fancy – just the basics to make cookie magic happen.

How to Make the Best Pecan Pie Cookies

Alright, let’s dive into the magic! These pecan pie cookies come together in three simple parts – the dough, the bake, and that glorious pecan topping. Follow these steps and you’ll have Crumbl-worthy cookies that’ll make your whole house smell like Thanksgiving happiness.

Preparing the Cookie Dough

First things first – preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. Now, grab your softened butter and sugars – this is where the magic starts! Cream them together for a good 2-3 minutes until fluffy and pale. Seriously, don’t rush this step – it creates that perfect cookie texture. Add eggs one at a time, mixing well after each, then splash in that vanilla.

In another bowl, whisk together your flour, baking soda, and salt. Gradually add this to your butter mixture, mixing just until combined. Overmixing = tough cookies, and we don’t want that! The dough should be soft but not sticky. Pro tip: If it feels too soft, pop it in the fridge for 15 minutes – it’ll make scooping easier.

Baking the Cookies

Time to scoop! I use a 2-tablespoon cookie scoop (or just eyeball golf ball-sized portions) and place them about 2 inches apart on the baking sheets. They’ll spread a bit! Bake for 10-12 minutes until the edges turn that perfect golden brown but the centers still look slightly underdone. They’ll firm up as they cool – trust me, this gives you that dreamy soft center.

The best pecan pie cookies a crumbl copycat cookie perfect for thanksgiving dinner and dessert - detail 2

Making the Pecan Topping

While the cookies bake, let’s make that showstopper topping! Combine pecans, corn syrup, heavy cream, and cinnamon in a saucepan over medium heat. Stir constantly for 3-5 minutes until everything’s bubbly and thickened slightly. Watch it like a hawk – burnt pecans are sad pecans! Remove from heat right when it starts looking glossy and irresistible.

Now the fun part – as soon as your cookies come out of the oven, spoon that warm pecan goodness right on top. Be generous! Let them cool completely before serving (if you can resist). The topping will set into this perfect gooey-crunchy layer that’ll have everyone begging for the recipe.

Tips for Perfect Pecan Pie Cookies

After making dozens of batches (and taste-testing every single one, of course), I’ve picked up some game-changing tricks for pecan pie cookies that’ll make yours even better:

Toast those pecans first! Just 5 minutes in a 350°F oven brings out their nutty flavor – you’ll taste the difference.
Want softer cookies? Bake for 10 minutes exactly. Prefer crispier edges? Go the full 12 minutes.
Resist the urge to snack immediately – letting them cool completely lets the topping set properly (though I won’t judge if you sneak one warm!).
Use real corn syrup – substitutes like honey or maple syrup change the texture (though they’re tasty in their own way).
Make ahead magic: The dough balls freeze beautifully for last-minute holiday baking emergencies.

Follow these little secrets and you’ll have pecan pie cookies that could give Crumbl a run for their money!

Storing and Reheating

Here’s the good news – these pecan pie cookies keep like a dream! Store them in an airtight container at room temperature for up to 5 days (if they last that long). The topping stays perfectly gooey! For longer storage, pop them in the fridge for up to a week. Want that fresh-from-the-oven magic? Just warm them in a 300°F oven for 5 minutes – the topping gets all melty again and the edges crisp up beautifully. Pro tip: Layer them with parchment paper so the toppings don’t stick together!

Nutritional Information

Just so you know what you’re indulging in (no judgment here!), each pecan pie cookie comes out to about 220 calories. Keep in mind these are estimates – actual values change based on your exact ingredients and how generous you are with that pecan topping! Here’s the breakdown per cookie:

12g fat (5g saturated)
26g carbs
15g sugar
2g protein

Totally worth every delicious bite if you ask me!

Frequently Asked Questions

Can I use maple syrup instead of corn syrup in the topping?
Oh, I get this one all the time! While you can swap in maple syrup, it’ll change the texture – the topping won’t set quite as firm and the flavor will be more mapley (which isn’t necessarily bad!). If you do try it, use the real stuff and maybe add a tablespoon less since it’s thinner. But for that classic Crumbl-style gooeyness, corn syrup really works best.

Can I freeze the cookie dough for later?
Absolutely! These pecan pie cookies are freezer heroes. Scoop the dough balls onto a baking sheet, freeze solid (about 2 hours), then toss them in a ziplock bag. When the cookie craving hits, just bake from frozen – add 1-2 extra minutes to the bake time. The pecan topping is best made fresh though!

How would I make these gluten-free?
Easy-peasy! Just swap the all-purpose flour 1:1 with your favorite gluten-free blend (I like ones with xanthan gum already added). The texture comes out nearly identical – just be extra careful not to overmix the dough. And double-check that your corn syrup is GF (most are)!

Why did my cookies spread too much?
Ah, the butter was probably too soft! Next time, make sure it’s just cool enough that your finger leaves an indent but doesn’t sink in. Chilling the dough for 15-30 minutes before baking helps too. And always use parchment paper – it prevents spreading better than greased pans.

For more delicious recipes and baking inspiration, check out our recent posts!

If you’re looking for more Thanksgiving dessert ideas, you might enjoy our pumpkin cream cheese swirl muffins or our apple cinnamon oatmeal cookies.

You can also find us on Pinterest for more great ideas!