Pecan Pie Thumbprints take the rich, nutty sweetness of a classic pecan pie and turn it into a soft, buttery cookie you can eat with your hands. Each bite has a chewy center, and a gooey pecan filling that tastes like the holidays.
This recipe brings together two favorites. Pecan pie and thumbprint cookies, making them perfect for parties or a cozy afternoon treat. I love these for holiday cookie trays, but they're just as good anytime you need a sweet treat.
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Why You'll Love Pecan Pie Thumbprints
Two desserts in one: a classic pecan pie flavor in an easy to eat cookie.
Perfect texture: buttery cookie outside, gooey pecan filling inside.
Make ahead friendly: great for baking and freezing for later.
Key Ingredients
- Pecans: add a rich, nutty crunch to the filling.
- Light brown sugar: brings deep, caramel like sweetness.
- Light brown sugar: gives the filling that gooey, pie like texture.
- Unsalted butter: keeps the cookie dough soft and rich in flavor.
- Vanilla extract: adds warmth and depth to both the filling and cookie.
Ingredient Substitutions
- Maple syrup for corn syrup for a natural sweetner.
- Walnuts instead of pecans.
- Dark brown sugar for a stronger molasses taste.
Recipe Variations
- Chocolate topping: drizzle melted chocolate over top of cooled cookies.
- Spiced filling: stir cinnamon or nutmeg into the pecan mixture.
- Mini pecan tart version: use mini muffin tins instead of shaping cookies.
Top Tips
- Chill the dough so the cookies hold their shape.
- Don't overfill the thumbprints. The filling will spread slightly as they bake.
- Use a teaspoon to shape the indent if you don't want to press with your thumb.
Storage
Room temperature: store cookies in an airtight container up to 1 week.
Freezer: for longer storage, store in an airtight freezer bag up to 3 months.
Serve with..
This Pecan Pie Cookie recipe is a great addition to your holiday cookie platters, can be served at parties or as a snack or dessert with a hot cup of coffee, tea, or cold glass of milk.
More Thumbprint Cookie Recipes to Try
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pecan Pie Thumbprint Cookies
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Ingredients
FOR THE FILLING
- ⅓ cup light brown sugar packed
- ¼ cup light corn syrup
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
FOR THE COOKIES
- 2 cups flour
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
For the Pecan Pie Filling:
- In a small saucepan over medium heat, stir together the brown sugar, corn syrup, butter, vanilla, and pecans until sugar is dissolved. Set aside.
For the Cookie dough:
- In a large bowlcream butter with an electric hand mixer on medium speed til creamy
- Add granulated sugar and brown sugar and continue to mix on medium-speed beat till fluffy.
- Add the egg, vanilla, and salt and beat well. Add the flour and beat till well mixed. Cover and chill about 1 hour.
Assemble and Bake:
- Preheat oven to 350 degrees F. Line a baking sheet with .parchment paper.
- Scoop and shape dough into 1-inch balls. Place cookie dough balls 2 inches apart on a prepared baking sheet. Press down center of the dough ball with thumb to make an indent in the center of the cookie.
- Place 1½ teaspoons pecan pie filling in the middle of each cookie to fill the hole from the thumbprint. Bake in preheated oven for 12 minutes or till done. Remove from oven and transfer baked cookies to a wire rack to cool completely.
Ruthy says
I would love to bake this cookies, they look amazing. Can I substitute corn syrup for maple syrup?
Shelby Law Ruttan says
Hi Ruthy, I think you could substitute. Maybe dark corn syrup would give it a deeper flavor. Shelby