All the rich, cozy flavors of pecan pie—without the fuss of a crust. These cookies capture the essence of the classic holiday dessert with buttery pecans, deep brown sugar sweetness, and warm fall spices, all wrapped up in a soft, chewy cookie. Easy to serve, simple to store, and just as indulgent, they’re perfect for holiday gatherings, cookie swaps, or a quiet coffee break.
Each bite starts with a tender sugar cookie base and reveals a gooey, spiced pecan filling in the center, finished with a light sprinkle of flaky sea salt for balance. Festive, comforting, and full of nostalgic flavor.
For the Cookie Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Cornstarch | 1 tsp |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter, cubed | ½ cup |
| Dark brown sugar, packed | ½ cup |
| Granulated sugar | ⅓ cup |
| Large egg, room temperature | 1 |
| Egg yolk, room temperature | 1 |
| Vanilla extract | 1 tsp |
For the Pecan Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter | 6 tbsp |
| Dark brown sugar | ⅓ cup |
| Pure maple syrup | ⅓ cup |
| Pecans, chopped | 2 cups |
| Heavy cream | ⅓ cup |
| Cinnamon | ½ tsp |
| Cloves | ¼ tsp |
| Nutmeg | ¼ tsp |
| Salt | ⅛ tsp |
| Flaky sea salt | For topping |
Mix the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Make the cookie dough
In a large bowl, cream the butter with both sugars until pale and fluffy. Beat in the egg, egg yolk, and vanilla extract. Gradually add the dry ingredients, mixing just until incorporated.
Shape and chill
Scoop the dough into balls and use a spoon to press a small well into the center of each. Refrigerate for 30 minutes.
Prepare the pecan filling
In a saucepan, melt the butter with the brown sugar and maple syrup. Stir in the chopped pecans, followed by the cream and spices. Remove from heat and allow the mixture to cool slightly.
Fill and bake
Spoon the pecan filling into the centers of the chilled dough. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set.
Cool and finish
Let the cookies cool on the baking sheet before transferring to a wire rack. Sprinkle with flaky sea salt and enjoy.
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