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Pecan Pie Cookies: Chewy Cinnamon-Pecan Cookie Recipe

This Pecan Pie Cookie Recipe delivers the gooey, nutty flavor of classic pecan pie in a portable cookie. Ideal for the holidays or whenever you want a Southern-style sweet, these cookies are easy to make and disappear quickly.

pecan pie cookie with sugar crystals on cooling rack.

Why This Recipe Works

  • Classic Flavor – Captures the rich pecan pie taste in bite-sized cookies.
  • Simple Ingredients – Uses pantry staples so the recipe is approachable and fuss-free.
  • Perfect Texture – Soft, chewy cookie studded with toasted pecans.
  • Crowd Pleaser – A delightful twist on a holiday favorite that everyone enjoys.
pecan pie cookies stacked 3 high with more cookies in the background.

What This Recipe Needs

  • Pecans – The star ingredient for crunch and nutty flavor.
  • Butter – Creates a rich, tender cookie base.
  • Brown Sugar – Adds sweetness and a caramel note.
  • Eggs – Bind the dough and filling.
  • Vanilla – Adds warmth and depth.
  • Flour – Provides structure for the cookies.
  • Baking Soda & Salt – Help the cookies rise and balance sweetness.
  • Corn Syrup – Keeps the filling chewy and glossy (can be substituted).
  • Instant Vanilla Pudding – Contributes to a tender, chewy texture.
  • Sugar in the Raw – Optional topping for extra sparkle and crunch.
pecan pie cookie ingredients in individual bowls and labeled.

Substitutions

  • Corn Syrup — Substitute with maple syrup or honey (flavor will change).
  • Pecans — Try walnuts or almonds if you prefer a different nut.
  • Butter — Use margarine or plant-based butter for dairy-free needs.
  • Flour — A 1:1 gluten-free flour blend can work in place of all-purpose flour.

Looking for Mini Pecan Pie Cookies?

If you want cookies that resemble mini pies, try making pecan pie tarts with a sugar cookie crust and pecan filling.

mini pecan tarts lined up on a white plate.
holding half a pecan pie cookie showing pecans throughout the cookie.

How to Make Pecan Pie Cookies

toasted pecans on baking sheet.
  1. Step 1: Coarsely chop the pecans and toast them briefly to deepen their flavor.
butter mixed with sugar and eggs in glass bowls.
  1. Step 2: Cream butter, corn syrup, brown sugar, and vanilla until smooth.
pecan pie cookie dough mixed in a glass bowl.
  1. Step 3: Add the eggs, then stir in flour, instant vanilla pudding mix, baking soda, and salt until combined. Fold in the toasted pecans.
Sprinkling raw sugar on scooped cookie dough on a baking sheet.
  1. Step 4: Drop rounded spoonfuls of dough onto a parchment-lined sheet, gently flatten each cookie, and sprinkle with Sugar in the Raw if desired.
pecan pie cookies on a cooling rack
  1. Step 5: Bake at 375°F for 8–11 minutes, until slightly browned on top. Cool for a few minutes before serving.

Variations

  • Chocolate Drizzle — Drizzle melted chocolate over cooled cookies.
  • Spiced Cookies — Add a pinch of cinnamon or nutmeg to the dough for warmth.
  • Chocolate Chips — Replace ½ cup of pecans with ½ cup chocolate chips.
  • Brown Sugar Coating — Roll cookies in brown sugar before baking for a crunchier exterior.
  • Flavored Pudding Mix — Try butter pecan or chocolate instant pudding for a tasty twist.
stacked pecan pie cookies with more cookies in the background.

Frequently Asked Questions

Do I need to toast the pecans first?

Toasting brings out more nutty flavor, but it is optional. If you skip toasting, use fresh, high-quality pecans for best results.

How should I store pecan pie cookies?

Store cookies in an airtight container at room temperature. Refrigeration is optional but can extend freshness.

How long do they last?

Stored properly, these cookies keep well for about 4–5 days.

Can I freeze them?

Yes. Freeze the dough in pre-scooped portions in a freezer-safe bag. When baking from frozen, add a few extra minutes to the bake time.

More Related Cookies

If you enjoy this recipe, explore other fall desserts and cookie recipes for more inspiration.

  • Pecan Pie Brownies Recipes

  • Old Fashioned Pecan Pie

  • Easy Pecan Pie Cake

  • Caramel Pecan Pie

If you made these cookies, please consider leaving a review and a comment — it helps others find the recipe!

Pecan Pie Cookies Recipe

Pecan Pie Cookies are easy to make and full of pecan flavor—perfect when you want pie-inspired cookies instead of a whole pie.
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

  • 2 cups pecans, coarsely chopped
  • 1 cup butter, softened
  • ½ cup corn syrup
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 ¼ cups flour
  • 1 package instant vanilla pudding mix (3.4–4 oz)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Sugar in the Raw for sprinkling (optional)

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Coarsely chop pecans and spread on the prepared sheet. Toast in the oven for about 5 minutes until fragrant, then set aside.
  3. Increase oven temperature to 375°F.
  4. In a mixer, cream together the butter, corn syrup, brown sugar, and vanilla until smooth.
  5. Add the eggs and mix until incorporated.
  6. Stir in the flour, instant pudding mix, baking soda, and salt until combined, then fold in the toasted pecans.
  7. Drop rounded spoonfuls of dough onto a parchment-lined sheet, slightly flatten each cookie, and sprinkle with Sugar in the Raw if desired.
  8. Bake at 375°F for 8–11 minutes, until slightly browned on top.
  9. Allow cookies to cool a few minutes on the sheet, then transfer to a rack to finish cooling and enjoy.

Notes

Tips and Tricks

  • Variation: Replace ½ cup of pecans with chocolate chips for a chocolatey twist.
  • Freezing dough: Scoop dough portions and freeze in a freezer-safe bag. Add a few extra minutes to baking time when baking from frozen.
  • Storing cookies: Keep in an airtight container; refrigeration is optional.

Nutrition

Calories: 244 kcal
|
Carbs: 28 g
|
Protein: 3 g
|
Fat: 14 g