Crumbl Pecan Pie Cookies

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If you’ve ever wished you could enjoy Crumbl Pecan Pie any time of year, this is your golden ticket. This copycat Crumbl Pecan Pie cookie combines a soft buttery sugar-cookie base with a gooey pecan pie–style topping in just over 30 minutes. It’s a dessert that’s festive, crowd-pleasing, and absolutely worth mastering. In this article, I’ll walk you through every detail—ingredients, method, tips, variations, FAQs—and even suggest real internal links you can use to deepen reader engagement.

By the end, you’ll confidently make your own Crumbl Pecan Pie cookies, serve them beautifully, and keep your readers coming back for more.

Close-up of a pecan pie thumbprint cookie filled with caramelized pecans on parchment paper.

It tastes just like the Crumbl version—rich, nutty, and gooey—but made in your own kitchen.
It’s surprisingly straightforward: from start to finish it takes about 33 minutes (25 min prep, 8 min bake).
It scales well: you can make full-size cookies or smaller ones for gatherings.
You don’t need to fuss with pie crusts or multiple pans.
It’s perfect for holiday cookie exchanges, Thanksgiving dessert spreads, or anytime cravable moments.

The key is mastering the texture: crisp edges, slightly soft center, and that luscious pecan pie filling right on top.

Ingredients for Crumbl Pecan Pie Cookies

Here are the ingredients you’ll need—split by cookie base and pecan pie filling:

½ cup softened butter
⅓ cup vegetable or canola oil
½ cup granulated sugar
¼ cup powdered sugar
1 egg (room temperature)
1 teaspoon vanilla extract
2⅓ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder

Pecan Pie Filling Ingredients

5 tablespoons butter
⅔ cup brown sugar
1¼ cups chopped pecans
1 teaspoon vanilla extract
⅓ cup heavy cream
¼ teaspoon cinnamon
Pinch nutmeg
Pinch of salt

These ingredients make approximately 9 full-size cookies. If you make smaller cookies, you’ll double or adjust accordingly.

Step-by-Step Instructions to Make Crumbl Pecan Pie Cookies

1. Preheat and Prepare

Preheat your oven to 350 °F (≈ 175 °C).
Line your baking sheet(s) with parchment paper or a silicone mat for easy release and cleanup.

In a mixing bowl or stand mixer, cream together softened butter, oil, granulated sugar, and powdered sugar until light and smooth.
Add the egg and vanilla extract; mix until fully incorporated and slightly fluffy.
Add the flour, salt, and baking powder. Mix gently until just combined—don’t overmix.
Use a cookie scoop to divide into 9 even dough balls.
Flatten each ball to about 1 inch thickness. Then, using a ¼-cup measuring cup (or similar tool), press a shallow indent in the center of each cookie base—this will hold the pecan filling.

Place your shaped cookie bases onto the lined baking sheet with some spacing.
Bake in the 350 °F oven for approximately 8–9 minutes, or until the edges appear set but the centers are still slightly soft.
The trick: remove them when the centers are just holding—overbaking dries out the texture.
Allow the cookies to rest on the pan for a few minutes before transferring or topping.

4. Make the Pecan Pie Filling

While the cookies bake (or after, if more comfortable), bring a medium saucepan to medium heat.
Add the butter, brown sugar, and chopped pecans. Stir continuously until the sugar melts, butter melts, and the mixture bubbles—about 1 to 2 minutes.
Remove from heat and whisk in the heavy cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
Let the filling cool about 5 to 10 minutes so it thickens just a bit (but still pourable).

5. Top the Cookies and Let Set

Spoon or ladle the warm pecan filling into the indent of each cookie base, dividing evenly.
After topping, let the cookies sit for 20–30 minutes at room temperature so the filling sets slightly—staying gooey but stable.

At this point, your Crumbl Pecan Pie cookies are ready to serve, photograph, or share.

Freshly baked pecan pie thumbprint cookies with caramel filling, styled for Thanksgiving on parchment paper.

Tips & Serving Ideas for Your Crumbl Pecan Pie Cookies

Storage, Make-Ahead & Freezing

Store cooled cookies in an airtight container at room temperature for up to 4 days.
Alternatively, refrigerate in an airtight container for up to 7 days. Before serving, microwave each cookie for a few seconds to reheat the filling and revive the texture.
These cookies freeze beautifully (up to 2 months). Once completely cooled, layer with parchment between cookies in a freezer-safe container. Thaw at room temperature and microwave about 10–15 seconds to bring back gooeyness.
If you want perfect texture, you can bake the cookie bases ahead (store plain), then add the pecan filling only right before serving.

Scaling & Size Variations

To make 16 smaller cookies instead of 9, reduce bake time to ~7 minutes.
If you size them differently (mini, square, etc.), test one or two first to nail bake time.
Watch for the tell-tale sign: edges should look set while centers are slightly soft—that’s when you pull them.

Flavor Twists & Variations

Replace some brown sugar with maple syrup for a maple-pecan twist.
Add a small pinch of espresso powder to the filling to deepen flavor.
Mix in mini chocolate chips into the filling for a pecan-choco combo.
Use a gluten-free 1:1 flour blend in place of all-purpose for a gluten-free Crumbl Pecan Pie version.
Sprinkle flaky sea salt over the filling just before it fully sets for a salted-caramel edge.
For visual flair, you can allow a little filling to overflow, or top with extra chopped pecans.

Serving Suggestions & Pairings

Serve slightly warm: this is when the filling is the gooeyest and most indulgent.
Pair with vanilla ice cream or a scoop of whipped cream on the side.
Use these as part of a dessert board or holiday cookie platter.
Drizzle with caramel sauce or maple drizzle for extra decadence.
Garnish with leftover chopped pecans or a light dusting of powdered sugar.

FAQs

How do I tell when my cookies are done?

You want firm edges but a center that’s still slightly soft. The cookies continue to set after baking, so don’t wait for the center to look fully firm.

Can I bake bases in advance and fill later?

Absolutely. Bake and cool the cookie bases in advance, store airtight, and add the pecan filling just before serving. This helps preserve texture and makes prep easier.

Can I scale this recipe up or down?

Yes. For example, to make 16 smaller cookies, aim for about 7 minutes of baking time. Adjust bake time upward or downward if cookies are bigger or smaller than your standard.

How should I store leftover Crumbl Pecan Pie cookies?

At room temperature in an airtight container for up to 4 days. Or in the fridge (airtight) for up to 7 days. Reheat briefly in the microwave to revive the gooey texture.

Can I freeze these cookies?

Yes, they freeze very well. Make sure they are fully cooled, layer with parchment, and store in a freezer-safe container for up to 2 months. Thaw, then microwave 10–15 seconds before serving.

This side dish pairs wonderfully with a variety of mains, including honey garlic chicken, baked caprese chicken, or grilled salmon. You can also enjoy it as part of a hearty vegetarian dinner.

Thanksgiving pecan pie thumbprint cookies with gooey caramel filling and crunchy pecans on parchment paper.

Final thoughts

These Crumbl Pecan Pie cookies are everything you love about the classic holiday pie, packed into a soft and chewy cookie that you can enjoy any time of year. The buttery sugar-cookie base gives you that tender bite, while the gooey pecan filling brings all the warm, nutty flavors that make pecan pie a crowd favorite.

They’re quick enough to bake on a weeknight but impressive enough to serve at Thanksgiving or on a holiday cookie platter. Best of all, you can make them ahead, freeze them, or even scale them down to bite-sized versions for parties.

Crumbl Pecan Pie Cookies

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