Oh my goodness, you guys are going to FLIP for these pecan pie cookies! Seriously, if you’ve ever dreamed of tasting Crumbl’s famous pecan pie cookie without leaving your kitchen, this is IT. They’re the absolute best pecan pie cookies, a total Crumbl copycat cookie that’s just *perfect* for Thanksgiving dinner and dessert. I remember one year, my Uncle Joe brought this *amazing* pecan pie, and it was gone in like, ten minutes. These cookies have that same incredible, comforting vibe but in a chewy, delightful cookie form. They’re going to be the star of your holiday spread, trust me!
Why You'll Love These Pecan Pie Cookies
Honestly, what’s not to love? These aren’t just any cookies; they’re your shortcut to that incredible Crumbl cookie experience right at home. They hit ALL the right notes:
- That amazing copycat Crumbl taste and texture you crave!
- A cookie base that’s perfectly rich and wonderfully chewy.
- A gooey, intensely flavorful pecan pie filling that just melts in your mouth.
- They’re the absolute *perfect* treat for all your holiday gatherings, especially Thanksgiving dinner and dessert!
Ingredient Clarity for The Best Pecan Pie Cookies a Crumbl Copycat Cookie Perfect for Thanksgiving Dinner and Dessert
Okay, let’s talk ingredients because they really make these pecan pie cookies sing! For the cookie dough, make sure your butter is nice and soft – not melted, but definitely soft enough to leave an imprint when you poke it. We’re using both granulated and light brown sugar to get that perfect sweetness and chewiness. Two large eggs will bind it all together, and a splash of vanilla extract is non-negotiable for that classic cookie flavor. For the dry stuff, it’s your usual suspects: all-purpose flour, baking soda for a little lift, and salt to balance everything out. Now, for that dreamy pecan pie filling: we want chopped pecans, of course, but make sure they’re not too tiny – we want a little bite! Light corn syrup is key for that gooey texture, along with more light brown sugar for that caramel-y goodness. Melted butter adds richness, another touch of vanilla, and a pinch of salt to make all those flavors pop. It sounds like a lot, but trust me, it all comes together beautifully!
Equipment Needed for Pecan Pie Cookies
You don’t need anything super fancy to whip up these amazing pecan pie cookies! Just grab a couple of big mixing bowls, and a whisk is handy. An electric mixer will make creaming the butter and sugars a breeze, but you can totally do it by hand if you’re feeling strong! Make sure you have your measuring cups and spoons ready, a couple of baking sheets, and definitely some parchment paper – it makes cleanup SO much easier. Oh, and a wire cooling rack is essential for letting them cool properly.
How to Prepare The Best Pecan Pie Cookies a Crumbl Copycat Cookie Perfect for Thanksgiving Dinner and Dessert
Alright, let’s get baking! This part is where the magic really happens, turning those simple ingredients into something truly spectacular. First things first, get that oven preheated to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper. This little step is a lifesaver for cleanup, trust me!
Making the Cookie Dough
In a big ol’ mixing bowl, we’re going to cream together that softened butter with both the granulated and light brown sugar. Beat ’em until it’s all light and fluffy – this is where you get that amazing texture. Then, one by one, beat in your large eggs, followed by that teaspoon of vanilla extract. In a separate bowl, whisk together your flour, baking soda, and salt. Now, gradually add this dry mixture to your wet ingredients. Mix it until it’s *just* combined. Seriously, don’t overmix here; we want tender cookies, not tough ones!
Preparing the Pecan Pie Filling
This is the heart of our cookie! Grab a small bowl and toss in your chopped pecans. Add the light corn syrup, the packed light brown sugar, the melted butter, vanilla extract, and that pinch of salt. Give it all a really good stir until everything is nicely combined. If you want to give your pecans a little extra oomph, you can totally toast them first in a dry skillet for a few minutes until they’re fragrant. It really brings out their nutty flavor!
Assembling and Baking The Best Pecan Pie Cookies a Crumbl Copycat Cookie Perfect for Thanksgiving Dinner and Dessert
Now for the fun part – putting it all together! Scoop about 2 tablespoons of that cookie dough and flatten it into a nice little disc in the palm of your hand. Spoon about 1 tablespoon of that pecan pie filling right into the center. This is super important: carefully wrap the cookie dough all the way around the filling. You want to make sure it’s completely sealed so that gooey goodness stays inside while it bakes. Gently shape it into a ball. Place these beauties onto your prepared baking sheets, leaving about 2 inches between them because they will spread a bit. Pop them into that preheated oven and bake for about 12 to 15 minutes. You’re looking for the edges to be a lovely golden brown and the centers to look set. Once they’re out, let them hang out on the baking sheets for a few minutes to firm up a bit before you carefully move them to a wire rack to cool completely. Patience here is key so they don’t fall apart!
Tips for Success with Your Pecan Pie Cookies
Alright, let’s make sure these pecan pie cookies turn out absolutely perfect! First off, that butter for the cookie dough? It *has* to be softened. I can’t stress this enough! If it’s too cold, you won’t get that lovely creamy texture, and if it’s melted, your cookies will spread way too much. Also, when you’re wrapping the dough around the filling, really take your time to seal it completely. Trust me, nobody wants a pecan-y explosion in the oven! And remember what I said about not overmixing the dough? Just combine until you don’t see flour streaks. Finally, be patient with the cooling. Letting them sit on the baking sheet for a few minutes before moving them to the wire rack makes all the difference in keeping them together.
Ingredient Notes and Substitutions for Pecan Pie Cookies
So, about those ingredients! Using light brown sugar in both the dough and the filling gives you that wonderful caramel-y depth that granulated sugar just can’t match. If you absolutely can’t find light corn syrup, you *could* try golden syrup, but the flavor will be a bit different. For the pecans, toasting them beforehand really does make a difference if you have the extra few minutes! As for substitutions, if you’re feeling adventurous, you could swap out some of the pecans for chopped walnuts, but honestly, pecan pie cookies are best with, well, pecans!
Frequently Asked Questions About Pecan Pie Cookies
Got questions about these amazing pecan pie cookies? I’ve got answers! People always ask how long these little gems last, and honestly, they’re so good they rarely stick around for long! They’re best enjoyed within 3 days when stored in an airtight container at room temperature. They stay wonderfully chewy that way. Another common question is if you can make the dough ahead of time. Yep, you totally can! Just wrap the dough balls (before you add the filling) in plastic wrap and pop them in the fridge for up to 2 days, or even freeze them for a month. Just let them thaw a bit before stuffing and baking. If you’re out of light corn syrup for the filling, don’t panic! You can often use golden syrup or even maple syrup, though it will change the flavor slightly. And for all you gluten-free Thanksgiving dessert lovers out there, while this specific recipe isn’t gluten-free, you could absolutely try it with a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, so keep an eye on the dough consistency!
Serving Suggestions for Thanksgiving Dinner and Dessert
These pecan pie cookies are absolute showstoppers on any Thanksgiving dessert table! Imagine them nestled right next to your pumpkin pie or sitting pretty on a platter with other holiday treats. They’re small enough to be a perfect little bite after a big meal, or even served with a glass of cold milk for the kids (or the young at heart!). For an extra festive touch, you could dust them lightly with powdered sugar before serving – it looks like a little bit of Thanksgiving snow!
Storage and Reheating Instructions for Pecan Pie Cookies
So, you managed to save some of these incredible pecan pie cookies? Smart move! To keep them tasting their absolute best, store any leftovers in an airtight container at room temperature. Honestly, they’re usually gone pretty fast, but they’ll stay delightfully chewy and delicious for about 3 days. If, by some miracle, you have more than that, you can pop them in the fridge for a bit longer, but they might firm up a little. To reheat them, just pop one or two in the microwave for about 10-15 seconds. It warms up that gooey filling and makes them taste just like they came out of the oven!
Estimated Nutritional Information for The Best Pecan Pie Cookies a Crumbl Copycat Cookie Perfect for Thanksgiving Dinner and Dessert
Just a heads-up, the nutrition info for these pecan pie cookies is an estimate, since everyone’s baking turns out a little differently! But generally, you’re looking at about 350-400 calories per cookie. They’ve got around 40-45g of carbohydrates and about 30-35g of sugar, which makes sense with all that gooey filling! You’ll also get roughly 20-25g of fat and about 3-4g of protein per cookie. Delicious *and* gives you a little energy!
I absolutely LOVE seeing your baking adventures! If you’ve made these incredible pecan pie cookies, please, please share your experience! Did you take pictures? Did your family devour them? Drop a comment below or tag me on social media so I can see your amazing creations. Your feedback and photos truly make my day! You can also find more delicious recipes on our Pinterest page.
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Amazing Pecan Pie Cookies: 12 Must-Try Thanksgiving Delights
- Total Time: 35 minutes
- Yield: Approximately 18-20 cookies
- Diet: Vegetarian
Description
These pecan pie cookies are a copycat of Crumbl’s popular recipe. They feature a rich, chewy cookie base filled with a gooey pecan pie filling. Perfect for Thanksgiving or any special occasion.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Pecan Pie Filling:
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- To make the filling, combine chopped pecans, corn syrup, brown sugar, melted butter, vanilla extract, and salt in a small bowl. Stir well.
- Scoop about 2 tablespoons of cookie dough and flatten it into a disc. Place about 1 tablespoon of pecan pie filling in the center.
- Carefully wrap the cookie dough around the filling, ensuring it is completely enclosed. Gently shape into a ball.
- Place the cookie balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, you can toast the pecans before adding them to the filling.
- Ensure the cookie dough completely seals the filling to prevent leakage during baking.
- These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
