Go Back
+ servings
Print Recipe
5 from 6 votes

Pecan Pie Cookies Recipe

Easy to make, so soft with sweet and sticky pecan filling, these Pecan Pie Cookies recipe will be your most favorite Holiday Cookie recipe!
Prep Time10 mins
Cook Time10 mins
Rest Time2 hrs
Course: Dessert
Cuisine: American
Servings: 10 Cookies
Calories: 262kcal
Author: Neha


  • ¼ Cup Butter (unsalted, room temp.)
  • 2 ounces Cream Cheese (softened to room temp)
  • ½ Cup Granulated Sugar
  • ½ large Egg (Lightly beat an egg and measure 2 Tbsps out of it)
  • ½ tsp Vanilla extract
  • ½ tsp Almond extract
  • ¼ tsp Baking Powder
  • tsp Salt
  • 1 cup minus 2 Tablespoons Cake Flour

For Pecan Pie Filling

  • ½ Cup Pecans roughly chopped
  • Cup Brown Sugar Both light/dark are fine
  • 1 Tbsp Butter
  • ¼ tsp Vanilla Extract
  • Pinch Salt
  • ¼ Cup Light Corn Syrup (or ¼ cup maple syrup)


To make the Pecan Pie Filling

  • Combine chopped pecans, butter, corn syrup, brown sugar and salt in a microwave safe bowl and microwave till the brown sugar melts. It should only take about 30-45 seconds.
  • Give the mixture a quick stir and set aside to cool down.

To make cream cheese cookies:

  • Cream softened cream cheese in a medium mixing bowl for a minute. Now add butter and beat it again to combine. Add sugar next and beat it in for another minute.
  • Next comes egg (to measure half an egg, lightly whisk a room temperature egg and measure out 2 tbsps, then beat it into the bowl) and extracts. Beat them in till they combine well. About 30 seconds.
  • Sift cake flour, salt and baking powder over wet ingredients and fold in to form the dough.
  • Cover and keep the dough to chill for atleast 2 hours or alternatively you can form the dough balls, place them on baking tray and chill in the freezer for ½ hour and bake the cookies.
  • When ready to bake, line a baking tray with parchment paper or silicon mat. and Prehaet your oven to 375 deg F.
  • Divide the cookie dough into 10 equal sized balls. Make an indent in their centers using the back of a tsp or with your thumb.
  • If you find the cookie balls are sticky, coat your thumb/tsp in some flour to make indentations.
  • Fill with 1 ½ tsp of cooled down pecan pie filling in each cookie and bake for about 9-11 minutes. Or till the cookie appear puffy and get golden brown bottoms.
  • Enjoy warm.


Store Pecan Thumbprint Cookies at room temp, covered tightly for a day.
To store leftovers (if any), keep them in the refrigerator and re heat in the microwave or oven before serving.
Baked or unbaked cookie dough can be frozen for 1 ½ months. Thaw before rolling into balls and continue with step 5.


Serving: 1Cookie | Calories: 262kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Sodium: 105mg | Sugar: 18g