Ben Kenwood January 1, 2026

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Crumb Pecan Pie Cookies

Name: Crumb Pecan Pie Cookies
Prep time: 40 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/3 cup vegetable or canola oil; 1/2 cup granulated sugar; 1/4 cup powdered sugar; 1 egg, at room temperature; 1 tsp vanilla extract; 2 & 1/3 cups all-purpose flour; 1/4 tsp salt; 1 tsp baking powder; 5 tbsp butter (for topping); 2/3 cup packed brown sugar; 1 & 1/4 cups chopped pecans; 1 tsp vanilla extract (for topping); 1/3 cup heavy cream; 1/4 tsp ground cinnamon

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The kitchen smells like warm butter and toasted pecans, the air heavy with caramel notes that make you want to curl up with a mug of coffee. These Crumb Pecan Pie Cookies bring the best parts of pecan pie into a hand-held treat, with a tender cookie base, a sticky, nutty topping, and a crumbly finish that sings with cinnamon. They are perfect for holiday baking, afternoon tea, or any moment when you want a little sweet comfort that feels homemade and thoughtful. If you like exploring cookie ideas for festive gatherings, this cozy recipe pairs nicely with other seasonal favorites in this holiday cookie roundup.

Reasons to Love Crumb Pecan Pie Cookies

These cookies capture the familiar, beloved flavors of pecan pie without the fuss of a full pie, making them easy to share and impossible to resist. The contrast between the soft, buttery cookie and the crunchy, caramelized pecan topping creates a satisfying mouthfeel that keeps people coming back for one more.

You will love them because they are versatile, portable, and bake up with a golden, glossy finish that looks as good as it tastes. They are also crowd pleasers at parties and potlucks, offering a nostalgic flavor profile in a tidy, handheld package.

Buttery cookie base with a melt-in-your-mouth texture
Warm, caramelized pecan topping with a hint of cinnamon
Simple steps that yield bakery-style results

What You’ll Need

These ingredients split into the cookie dough and the pecan pie style topping, so the roles are clear, and tweaks are simple if you want to adjust texture or sweetness. Use room temperature butter and egg for easier creaming, and toast your pecans briefly for extra depth if you like.

1/2 cup butter, softened
1/3 cup vegetable or canola oil
1/2 cup granulated sugar
1/4 cup powdered sugar
1 egg, at room temperature
1 tsp vanilla extract
2 & 1/3 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
5 tbsp butter
2/3 cup packed brown sugar
1 & 1/4 cups chopped pecans
1 tsp vanilla extract
1/3 cup heavy cream
1/4 tsp ground cinnamon

Optional notes, use light or dark brown sugar depending on how caramel-forward you want the topping, and coarsely chop the pecans for more crunch.

How to Cook Crumb Pecan Pie Cookies

Cream together softened butter and oil until light and fluffy, about 2 to 3 minutes, scraping the bowl occasionally. You will notice the mixture lighten in color and become airy under the beaters.
Gradually add granulated sugar and powdered sugar, beating until well combined and pale yellow, this step creates a silky base that helps the cookies stay tender.
Beat in the room temperature egg and 1 teaspoon vanilla extract until fully incorporated, the batter will look glossy and slightly thicker.
In a separate bowl, whisk together 2 & 1/3 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder, this dry mix ensures even rising and structure.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, stop as soon as the dough holds together to avoid tough cookies. The dough should feel soft and slightly tacky.
Chill dough for at least 30 minutes, this resting time firms the dough for cleaner shaping and prevents excessive spreading in the oven. You may notice the dough becomes easier to scoop after chilling.
Preheat oven to 350°F, line baking sheets with parchment paper. Scoop dough portions onto sheets, leaving 2 inches between cookies to allow for spreading. Gently press down each cookie to form a shallow well for the topping, the centers should be slightly indented and the surface smooth.
Bake cookies for 10 to 12 minutes until edges are lightly golden brown, you will smell butter and toasted flour as they bake. The centers can remain slightly soft because they will hold the topping.
While cookies bake, melt the remaining 5 tablespoons butter in a saucepan over medium heat, the butter should foam and then calm. Stir in 2/3 cup packed brown sugar until dissolved and bubbly, this creates a glossy caramel base.
Remove the pan from heat, stir in 1 & 1/4 cups chopped pecans and remaining 1 teaspoon vanilla extract, the aroma of toasted nuts and vanilla will be rich and inviting. Carefully pour in 1/3 cup heavy cream and whisk until smooth, then stir in 1/4 teaspoon ground cinnamon for warmth. The mixture should be thick, shiny, and pourable.
Spoon pecan pie filling onto the partially baked cookie bases, filling each well generously but without overflowing. The contrast of the soft cookie and the glossy topping is beautiful.
Return cookies to oven and bake for another 8 to 10 minutes until the pecan topping is bubbly and cookie edges are a deeper golden brown, the topping should set but remain slightly gooey.
Let cookies cool on baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely, the cookie bottoms will firm up as they reach room temperature. As they cool you will appreciate the chewy interior and crunchy nut topping.

Prep ~ 40 minutes, Cook ~ 20 to 22 minutes active bake time, Total ~ 1 hour including chilling and cooling, Servings ~ about 24 cookies, Kcal ~ 180 to 220 per cookie, estimate depends on size.

Make-Ahead and Prep Tips

You can prepare both the dough and the pecan filling a day ahead, storing each separately to keep textures fresh. Shape the dough into scoops or a log, wrap tightly, and refrigerate for up to 24 hours, then bake and add the topping when ready to serve.

The pecan filling keeps well in an airtight container in the fridge for up to 3 days, simply reheat gently on the stovetop until pourable, stirring often. If you want to freeze part-baked cookie bases, flash bake for 6 minutes, cool, then freeze on a sheet pan before transferring to a freezer bag, finish baking from frozen and add the warm topping after a short re-bake.

Storing and Reheating

Store cooled Crumb Pecan Pie Cookies in an airtight container at room temperature for up to 3 days, layering with parchment paper to prevent sticking. In the fridge, they will keep for up to 7 days, which can be handy if you made a large batch.

For longer storage, freeze cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. To thaw, move cookies to the refrigerator overnight, then bring to room temperature before serving. For a gentle rewarm, heat in a 300°F oven for 5 to 8 minutes until the topping is slightly glossy again, or microwave individually for 10 to 15 seconds, checking frequently.

A fresh cookie will have a slightly crisp edge, a tender center, and a glossy, slightly chewy pecan topping, if you notice sogginess, try reheating briefly to revive texture.

Perfect Pairings

A cup of freshly brewed coffee or robust black tea to balance the sweetness
Vanilla ice cream for an indulgent warm and cold contrast
A dollop of lightly whipped cream with a sprinkle of cinnamon
Sliced apples or poached pears for a fruity complement
A platter of assorted cookies, like these festive bites from a birthday cookies collection, to create a varied dessert spread

Make It Your Own

Brown Butter Cookies, brown the initial 1/2 cup butter for the dough to add nutty, toffee notes that echo the pecan topping. Be mindful as browned butter can change the dough texture slightly, chill longer if needed.
Maple Pecan Twist, swap half the brown sugar in the topping for pure maple syrup and reduce heavy cream by a tablespoon to concentrate flavor, the topping will pick up a cozy maple aroma.
Chocolate Drizzle, once cooled, drizzle melted semi sweet chocolate across the pecan topping for a sophisticated finish, let the chocolate set at room temperature for a polished look.
Salted Caramel Finish, sprinkle a small pinch of flaky sea salt on each cookie right after topping for a salty sweet contrast that highlights caramel notes.
Miniature Tart Version, press dough into mini muffin tins to form tiny tart shells, pre-bake, then fill with pecan mixture for single bite tartlets, adjust bake time downward.
Nut Swap, replace half the pecans with chopped toasted walnuts or hazelnuts for a different crunch profile, the flavor will be slightly earthier.
Spiced Variation, add 1/4 teaspoon ground ginger and a pinch of nutmeg to the pecan filling for a warming spice blend that fits autumn and winter gatherings.
Gluten Free Option, use a 1 to 1 gluten free all purpose flour blend and chill dough thoroughly, the texture will be slightly different but still delicious.

All suggested variations avoid alcohol and meat, keeping the recipe accessible and family friendly.

Pro Tips for Best Results

Use room temperature egg and butter for easier creaming, this yields a lighter, more uniform dough.
Chill the dough for at least 30 minutes to reduce spreading, thicker cookies hold the pecan topping better.
Press a shallow well in each cookie before the first bake, it makes filling placement quicker and cleaner.
Watch the edges during the first bake, remove when lightly golden for a tender center that will finish cooking with the topping.
Toast pecans briefly on a sheet pan at 350°F for 5 to 7 minutes to intensify flavor, they will smell fragrant and be slightly darker.
If topping seems too thin, simmer a minute longer off heat to reduce and thicken, it should be glossy but cling to a spoon.

Crumb Pecan Pie Cookies FAQs

Can I use chopped walnuts instead of pecans?
Yes, you can swap walnuts for pecans in a 1 to 1 ratio. The flavor will be slightly earthier and less sweet, but the texture will still deliver a satisfying crunch.
How do I prevent the topping from running off the cookies?
Make sure you create a shallow well in the cookie base and avoid overfilling. If the filling is too thin, simmer it a bit longer until it thickens and becomes glossy so it adheres well.
Can I make the dough ahead and freeze it?
Yes, you can freeze scoops of dough on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the first bake.
Are these cookies suitable for gifting?
Absolutely, they travel well when completely cooled and individually wrapped in parchment, they make a thoughtful homemade gift for holidays or a neighbor treat.
How do I know when the cookies are done after adding the topping?
Look for bubbling in the pecan topping and deeper golden edges on the cookie base, the topping should be set but still slightly tacky in the center when you remove them from the oven.
Can I reduce the sugar in the topping?
You can reduce the brown sugar slightly for a less sweet topping, but keep some sugar to achieve the caramelized texture. Taste adjustments will change the set and gloss, so reduce by small increments.
Will the cookies stay crunchy or soft over time?
The pecan topping will stay somewhat crunchy, while the cookie base remains tender. Over several days the topping may soften slightly, refrigerating and gentle reheating will help restore the crispness.

Final Thoughts

Crumb Pecan Pie Cookies are a small luxury, a comforting blend of butter, nuts, and cozy spices that make any gathering feel special. They bridge the gap between classic pecan pie and approachable cookie baking, offering a beautiful balance of textures and flavors that invite sharing. Give this recipe a try this weekend, and enjoy the warm, nutty aroma that fills the kitchen as you bake.