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Pecan Pie Cookies

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Betty Crocker Kitchens
Updated Nov 11, 2023
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A gooey pecan pie brimming with buttery pecans is always a hit, but it’s also quite a labor-intensive dessert—what with the blending, rolling, and making a pretty edge required to make pie crust. That’s why pecan pie cookies are such a delicious alternative. You get all the reward, with no hassle! Want to see how they're made? Watch this quick video to make the perfect pecan pie sugar cookie cups.

What are Pecan Pie Cookies?

It’s the easy (and dare we say lighter) way to enjoy pecan pie. The quick sugar cookie crust gets rolled into balls and baked in muffin cups. These are basically jumbo thumbprint cookies. The indentations you make with your thumb get filled with a pecan pie filling. And the results? Let’s just say that when you serve up these darling cookie pies, you should not expect any leftovers.

How Do I Remove My Pecan Cup Cookies from the Pan?

Cool the pecan pie sugar cookie cups for just 10 minutes before running a paring knife around the cups to loosen them. In our testing, we found this to be the perfect amount of time to set the cookies (so they do not break when removing them) without cooling them too long, so they stick to the muffin pans.

More About This Recipe

  • Our pecan pie sugar cookie cups are a great alternative to making (and eating) pecan pie. Check out our Thanksgiving Dessert Recipes, for more creative swaps for the traditional pies usually served on turkey day.

Frequently Asked Questions

Pecan Pie Cookies

  • Prep Time 35 min
  • Total 1 hr 20 min
  • Servings 24
  • Ingredients 9
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Ingredients

Cookie Base

Pecan Pie Filling

  • 1 egg, beaten
  • 1/3 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon vanilla
  • 1 1/2 cups coarsely chopped pecan halves

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
  • Step 
    2
    In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 8 to 10 minutes or until light brown.
  • Step 
    3
    Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
  • Step 
    4
    With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
  • Step 
    5
    Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

Nutrition

200 Calories
10g Total Fat
2g Protein
24g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
200
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
100mg
4%
Potassium
50mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
14g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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