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Crumbl Pecan Pie Cookies Recipe

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★★★★★

4.1 from 87 reviews

Delight in these Crumbl-style pecan pie cookies that combine a buttery, soft cookie base with a rich, gooey pecan pie filling. Perfectly balanced with brown sugar, cinnamon, nutmeg, and chopped pecans, these cookies bring the classic flavors of pecan pie in a handheld treat.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter, softened
  • 1/3 cup vegetable or canola oil
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 2 and 1/3 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder

Pecan Pie Filling

  • 5 tbsp butter
  • 2/3 cup brown sugar
  • 1 and 1/4 cups chopped pecans
  • 1 tsp vanilla extract
  • 1/3 cup heavy cream
  • 1/4 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure your cookies bake evenly without sticking.
  2. Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the creamed mixture, mixing until fully combined for a smooth cookie dough base.
  4. Combine Dry Ingredients: Add the flour, salt, and baking powder to the wet ingredients. Mix until all components are fully incorporated, forming the cookie dough.
  5. Scoop and Shape Cookies: Using a large cookie scoop, portion out 9 equal cookie balls and place them onto the prepared baking sheet. Gently flatten each cookie to about 1 inch thickness. Then, using a 1/4 cup measuring cup or your finger, press down the center of each cookie to create a well for the pecan pie filling.
  6. Bake Cookies: Bake in the preheated oven for 8-9 minutes until the edges are set but the centers are still soft. Remove and allow the cookies to cool on the baking sheet.
  7. Prepare Pecan Pie Filling: In a medium saucepan over medium heat, melt the butter then add the brown sugar and chopped pecans. Stir occasionally to coat the pecans thoroughly. Allow the mixture to bubble gently for 1-2 minutes, creating a rich, caramelized base.
  8. Add Spices, Cream, and Vanilla: Stir in the cinnamon, nutmeg, pinch of salt, heavy cream, and vanilla extract, whisking to combine smoothly. Remove from heat once all ingredients are incorporated and slightly thickened.
  9. Assemble Cookies: Spoon the warm pecan pie filling generously into the indentations of each cooled cookie. Let the assembled cookies cool for 20-30 minutes, allowing the filling to set before serving.

Notes

  • Ensure the egg is at room temperature before mixing to achieve a smooth dough texture.
  • Press the centers gently to avoid breaking through to the baking sheet while making wells.
  • Use parchment paper for easy cleanup and to prevent cookie sticking.
  • You can toast the pecans lightly before adding to enhance their nutty flavor.
  • Let cookies cool thoroughly after adding the filling to avoid a runny topping.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.

Keywords: pecan pie cookies, crumbl cookies, pecan pie dessert, homemade cookies, holiday cookies

Find it online: https://epicrecipebox.com/crumbl-pecan-pie-cookies-recipe/