1. Introduction to the Recipe
Crumbl Pecan Pie Cookies with Sugar Cookies are the perfect mashup of nostalgic sweetness and holiday indulgence. Inspired by the famous Crumbl bakery, this homemade version gives you all the flavor of their seasonal Pecan Pie cookie, built on a soft sugar cookie base and topped with a rich, buttery pecan pie filling. It’s like having your favorite Thanksgiving dessert and a chewy sugar cookie all in one bite. Whether you’re hosting a fall gathering or just craving a bakery-style cookie, this recipe is a showstopper.
What sets these cookies apart is the dual texture experience. The sugar cookie base is soft, tender, and not overly sweet—the perfect canvas for the warm, gooey pecan topping. The pecan pie filling, made with butter, brown sugar, and cream, creates a luscious layer that soaks slightly into the cookie and then sets with a glossy finish. Add cinnamon, nutmeg, and a touch of salt to bring complexity and depth to the topping.
If you’re new to making Crumbl-style cookies at home, check out this guide to perfect cookie dough to get the texture just right. Want to learn more about pecan pie flavor profiles and how to enhance them? Here’s a great article on the science behind pecan pie filling.
These cookies are large, indulgent, and made to be shared. Or not—we won’t judge. With the irresistible combination of buttery sugar cookie and rich pecan topping, Crumbl Pecan Pie Cookies with Sugar Cookies deserve a permanent spot in your baking rotation.
2. Basic Recipe: Ingredients and Instructions
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Crumbl Pecan Pie Cookies with Sugar Cookies
Description
Soft sugar cookie base meets gooey pecan pie topping in these Crumbl Pecan Pie Cookies with Sugar Cookies — easy, rich, and bakery-worthy.
Ingredients
For the Sugar Cookie Base:
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
For the Pecan Pie Filling:
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 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
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, cream together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms.
- Scoop large balls of dough (about 1/4 cup each), roll into balls, and gently flatten them onto the baking sheet.
- Bake for 10-12 minutes until edges are set but centers are still soft. Let cool completely.
- Make the pecan pie topping: In a saucepan over medium heat, melt butter. Stir in brown sugar and let it dissolve.
- Add pecans, vanilla, cream, cinnamon, nutmeg, and salt. Let simmer for 2-3 minutes until thickened slightly.
- Let the filling cool slightly, then spoon onto the center of each cooled sugar cookie. Let set before serving.
3. Advanced Techniques
Mastering the Cookie Thickness
For the perfect Crumbl-style cookie, size matters. Each cookie should be thick enough to hold the pecan filling without becoming soggy. Use a cookie scoop that holds about 1/4 cup of dough, and after shaping into balls, gently flatten them to create a wide surface. Don’t overbake; the cookies should be slightly underdone in the center to stay soft after cooling. Chill the shaped dough in the fridge for 15 minutes before baking if you’re having trouble with spreading.
Perfecting the Pecan Filling Texture
Getting the right consistency for your pecan pie topping is crucial. If it’s too runny, it will slide off the cookie. If it’s too thick, it becomes hard and chewy. Simmer the mixture gently—don’t boil it hard—until it lightly bubbles and coats the back of a spoon. Letting it cool for 5-7 minutes before spooning it on the cookies helps it set properly without being too runny.
Enhancing Flavor with Toasted Pecans
To bring out the natural oils and nutty depth of flavor, toast your pecans before adding them to the filling. Simply spread chopped pecans on a baking sheet and toast at 350°F for 5-7 minutes, watching carefully to avoid burning. Let them cool before stirring into the caramel mixture. Toasting elevates the filling from good to exceptional.
Adding a Flavor Infusion
Want to level up? Add a splash (1-2 tsp) of bourbon or dark rum to the pecan filling for an adult twist. The alcohol cooks off but leaves behind a deep, complex flavor. Alternatively, a few drops of maple extract can complement the brown sugar and give the cookies a fall-forward flavor punch.
Achieving Bakery-Level Presentation
Presentation makes a difference. Use a cookie scoop to portion the dough evenly. After spooning the pecan topping, use the back of the spoon to spread it gently toward the edges in a neat circle. For added flair, sprinkle flaky sea salt or a few whole pecan halves on top. Cool the cookies on a wire rack to avoid soggy bottoms.
4. Storage, Shelf Life, and Maintenance Tips
Room Temperature Storage
These cookies are best stored in an airtight container at room temperature for up to 3 days. Place a sheet of wax or parchment paper between layers to keep the filling from sticking. Avoid stacking them while the topping is still tacky. If you live in a humid climate, consider storing them in a cool spot to prevent the sugar cookie base from softening too much.
Fridge Storage Tips
To extend freshness, store the cookies in the fridge in a sealed container. They will last up to 5 days this way. Let them come to room temperature before serving, or microwave for 10-15 seconds to bring back that soft, fresh-from-the-oven texture. Don’t store them with uncovered foods—they’ll absorb odors.
Freezing for Later
These cookies freeze well both baked and unbaked. To freeze baked cookies, let them cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. For unbaked dough, shape and flatten the cookies, flash-freeze on a tray, then transfer to a zip-top bag. Add the filling after baking and cooling.
Avoiding Sogginess
To prevent soggy cookies, avoid overloading the filling or letting it sit too long before serving. The sugar cookie base is soft and absorbent, so spoon the filling only after it has thickened slightly and the cookies are cooled. If making ahead, store the cookies and filling separately, and assemble before serving.
Reviving Day-Old Cookies
If your cookies have lost their fresh texture, try reviving them. Place them in a 300°F oven for 3-5 minutes or microwave for 10 seconds to soften. You can also brush a little melted butter on the bottom and re-toast them in a skillet for a minute or two to add crispness back to the base.
5. Dietary Adaptations and Substitutions
Vegan Adaptation
To make this recipe vegan, substitute the butter with a high-quality plant-based alternative. Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) in place of the egg. Replace heavy cream with canned coconut cream. Ensure your sugar and brown sugar are certified vegan (some are processed with bone char). The final result is just as decadent, with a subtle coconut twist.
Gluten-Free Substitution
Use a 1:1 gluten-free baking flour that includes xanthan gum to keep the cookie structure intact. Brands like King Arthur or Bob’s Red Mill work well. Make sure your baking powder is gluten-free too. Since gluten-free dough can be drier, consider adding an extra tablespoon of oil or cream to keep the dough pliable.
Nut-Free Version
While it may sound ironic, you can make a nut-free version by swapping pecans for rolled oats or sunflower seeds for a similar crunch. Use a golden syrup or maple syrup-based filling with similar spice levels. It won’t be traditional, but it will still deliver that rich, caramelized flavor.
Low-Sugar Option
Use monk fruit sweetener or a baking-approved erythritol blend in place of granulated and powdered sugar. For the filling, use brown sugar substitutes or a stevia-based brown sweetener. Reduce the amount slightly to keep the flavor balanced and prevent aftertaste.
Dairy-Free Option
Swap out butter for dairy-free margarine or coconut oil. Replace the heavy cream in the filling with oat cream or a high-fat almond milk. Stick with neutral oils to avoid overpowering the taste. With the right substitutions, the cookies remain rich and satisfying.
6. FAQs About the Recipe
Why is my pecan filling runny?
If your filling is too runny, it likely hasn’t been cooked long enough. Make sure to simmer the mixture until it thickens slightly and coats the back of a spoon. Also, let it cool for 5-10 minutes before spooning onto the cookies. If you add the topping while too hot, it may slide off or soak in too much.
Can I make the dough ahead of time?
Yes! The dough can be made ahead and refrigerated for up to 3 days. Just be sure to let it sit at room temp for about 15-20 minutes before shaping and baking. You can also freeze pre-shaped dough for up to 2 months, then bake from frozen with an added 1-2 minutes to the bake time.
Can I use store-bought sugar cookies?
In a pinch, yes. But homemade sugar cookies give you better control over texture and flavor. If using store-bought, choose thick, chewy cookies as a base and make sure they aren’t overly sweet. You can warm them slightly before adding the pecan topping to help it adhere better.
Why did my cookies spread too much?
Cookies that spread excessively likely have too much oil or weren’t chilled before baking. Measure ingredients carefully and chill the dough if needed. Overmixing can also cause spreading by incorporating too much air.
Can I double the recipe?
Absolutely. This recipe scales well. Just make sure not to overcrowd your baking sheet. Bake in batches if needed and adjust filling quantities as you go. Larger batches may need slight adjustments in mixing time to ensure even distribution of ingredients.
7. Conclusion & Final Thoughts
If you love pecan pie and bakery-style cookies, Crumbl Pecan Pie Cookies with Sugar Cookies will be your new go-to dessert. They combine the best of both worlds: a buttery, chewy sugar cookie and a rich, nutty pecan topping. The textures are perfectly balanced, and the flavors evoke everything cozy and festive.
These cookies are showstoppers, ideal for Thanksgiving tables, cookie exchanges, or weekend baking therapy. With flexible adaptations for various diets and smart storage tips, they’re a reliable hit no matter the occasion. Plus, making them from scratch lets you skip the lines at Crumbl and enjoy fresh-baked results at home.
There’s something satisfying about mastering a bakery-style cookie, and this one nails it in both flavor and presentation. It’s indulgent without being cloying, and easy enough for a confident beginner to pull off. Try them once, and they’ll become part of your permanent cookie lineup.