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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!

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

pecan pie cookies

How to Make Pecan Pie Cookies:

Better than Pecan Pie Cookies

Prep Time 10 mins Inactive Time Cook Time 8 mins Total Time 18 mins
Serves 24

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!



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.

Recipe Notes

Refrigerating the dough helps them hold their shape.

Chris suggests topping with whipped cream!

4.5 rating
11 reviews
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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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5 comments on “Pecan Pie Cookies”

  1. Hi! I tried this recipe twice, the batter would not get firm enough to roll. Sounds delicious, look forward to your reply. Thanks

  2. I’ve made these several times now, we can’t get enough!

  3. These cookies are amazing! They may not always be the prettiest cookie but they taste fantastic!

  4. Pingback: Easy Oatmeal Lace Cookies in Just 10 Minutes from Start to Finish

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