Pecan Pie Cookies

LAST UPDATED: Jun 13, 2019 | PUBLISHED: Aug 25, 2017 | By: Julie Blanner

If you like pecan pie, you will love these Pecan Pie Cookies. They’re thin, caramelized bites of the rich, buttery pecan pie we’ve all come to enjoy!

pecan pie cookie recipe

I couldn’t wait until Fall Cookie Week to share this recipe. It took a few attempts, but now that it’s perfected I want to shout it from the rooftop! It’s just.that.good. My sister said it’s better than pecan pie and I have to agree.

These bite-sized pecan pie cookies are thin, chewy and have the slightly buttery, salty, gooey, brown sugary taste that we all come to crave in fall – without the crust. If you recall, unless it’s a pretzel crust, I’ll pass.

thin chewy pecan pie cookies

The temperature dropped 20 degrees this week which has me craving all things fall. The kids are back in school and I’m back to work, testing and tasting recipes just for you {and me, of course!}.

pecan pie cookies

I’ve always loved cookies with a little less flour so the brown sugar caramelizes with the butter and provides that deliciously rich, chewy texture. It’s a nice deviation from most cookies. The pecan halves help the cookies hold their shape and give them a little body. One bite and you’ll be saying what my sister did – these cookies are better than pecan pie. Success.

If you love these Pecan Pie Cookies as much as we do, please write a five star review and help me share on Facebook and Pinterest!

pecan pie cookies

Tips for Making Pecan Pie Cookies:

  • Refrigerate dough before baking.
  • Small amounts of dough work best. I use this cookie scoop.

pecan pie cookies

If you like thin caramelized style cookies like these, you’ll also love Oatmeal Lace Cookies! They’re great for gift giving, too!

How to Make Pecan Pie Cookies:

pecan pie cookie recipe

Better than Pecan Pie Cookies

If you like pecan pie, you will love these Pecan Pie Cookies. They're thin, caramelized bites of the rich, buttery pecan pie we've all come to enjoy!
4.78 from 31 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill dough: 30 minutes
Total Time: 18 minutes
Servings (hover to scale): 24
Calories: 235kcal


  • 2 c brown sugar
  • 1 c salted butter softened
  • 1 Tbsp vanilla
  • 2 eggs
  • 1 1/2 c flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 c pecan halves


  • Beat brown sugar, butter and vanilla until fluffy.
  • Add eggs. 
  • Add flour, salt and baking soda and mix on low until just combined.
  • Stir in pecans.
  • Preheat oven to 350 degrees while chilling the dough in the refrigerator for 30 minutes.
  • Line cookie sheet with parchment paper, roll cookies into 1.25" balls and bake 8 minutes.
  • Optional: add a crack of sea salt on top just after pulling them out of the oven.


Refrigerating the dough helps them hold their shape.
Chris suggests topping with whipped cream!


Calories: 235kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 152mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.8mg
DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner

We’re just a little over 3 weeks away from Fall Cookie Week! Come back for more fall flavor. I’ll be sharing more of my favorite fall recipes next week including Brown Sugar Cookies, Parmesan Crisps, my favorite Balsalmic Vinaigrette and more!


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