The sweet scent of butter and brown sugar fills the kitchen, and my husband’s eyes light up the moment he spots these Crumbl Pecan Pie Cookies cooling on the rack. They taste like a warm hug — soft, buttery cookies topped with rich, gooey pecan pie filling. Perfect for Thanksgiving or any cozy night in, this recipe captures that homemade bakery magic we all crave. One bite brings back family memories, laughter, and the joy of sharing something truly special. Simple, comforting, and irresistibly good — these cookies prove that the best desserts are always made with love at home.
Key Benefits – Crumbl Pecan Pie Cookies
- Bakery-Quality at Home: Enjoy that famous Crumbl flavor without leaving your kitchen — soft, thick cookies with a rich pecan pie topping.
- Perfect for Holidays: These cookies bring classic Thanksgiving dessert vibes in a fun, handheld treat everyone loves.
- Simple Ingredients: Made with pantry staples like butter, brown sugar, and pecans — no fancy tools needed.
- Crowd-Pleaser: Ideal for parties, bake sales, or gifting — they look impressive and taste even better.
- Make-Ahead Friendly: The dough and topping can be prepared in advance, saving time during busy holiday baking.
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Crumbl Pecan Pie Cookies
Soft, buttery cookies topped with gooey pecan pie filling — perfect for Thanksgiving, holidays, or cozy nights at home. Easy to make and irresistibly delicious.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Pecan Pie Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
- Optional Garnish:
- Sea salt flakes for topping optional
- Caramel drizzle for extra sweetness
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Cookie Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla extract. Gradually mix in flour, baking powder, and salt until combined.
- Shape Cookies: Scoop dough into 2-tablespoon portions and place them on the prepared baking sheet, leaving space between each cookie.
- Prepare Pecan Pie Topping: In a small saucepan, combine chopped pecans, brown sugar, corn syrup, butter, and vanilla. Heat over medium heat until smooth, then stir in the beaten egg until thickened.
- Top Cookies: Spoon a generous layer of the pecan mixture onto each cookie.
- Bake: Bake for 12–15 minutes, until edges are lightly golden and the topping is set.
- Cool & Serve: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Optional: sprinkle with sea salt or drizzle with caramel. Enjoy warm or at room temperature.
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Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Dough can be frozen for up to 1 month; bake from frozen adding 1–2 extra minutes.
- Variations: Add chocolate chips, drizzle caramel, or sprinkle sea salt for extra flavor.
- Serving Suggestion: Serve warm with coffee, tea, or a scoop of vanilla ice cream.