Crumbl Pecan Pie Cookies with Buttery Sugar Cookie Base

By:

Camille Hayes

Published:

October 7, 2026

[grow_share_buttons]

Crumbl Pecan Pie Cookies (Better Than Bakery Copycat Recipe)

If you have ever stood in line at Crumbl during Thanksgiving week just to get your hands on a pecan pie cookie, this copycat recipe is for you.

These cookies take everything you love about a slice of pecan pie and pack it into a soft, buttery sugar cookie base, then finish it with a gooey brown sugar pecan filling that tastes like the holidays in every bite.

The method is simple. You bake a tender sugar cookie, press a small well into the center, and spoon in a stovetop pecan pie filling that sets into something rich, glossy, and caramel sweet. The cookie stays soft, the filling stays gooey, and the cinnamon and nutmeg bring that warm holiday spice that balances all the sweetness.

The best part is that you do not have to wait for a seasonal menu to bring these back. Crumbl rotates its flavors, but your oven does not.

Once the ingredients are in your pantry, you can bake these any weekend you like, whether that means a full Thanksgiving spread, a Friendsgiving potluck, or a quiet fall evening when you simply want something cozy with coffee.

Crumbl Pecan Pie Cookies, Crumbl Pecan Pie Cookies (Better Than Bakery Copycat Recipe)

This post was refreshed with new tips and answers to the questions bakers ask most. You will find instructions for freezing the cookie dough ahead and baking it straight from frozen during a busy holiday week, troubleshooting notes for the problems that come up most often, and a guide for making smaller, catering sized cookies that work beautifully on a dessert table or packed up as gifts.

One batch makes 9 generous cookies. Based on the source nutrition, each cookie comes in around 570 calories with 58 grams of carbohydrates, 31 grams of sugar, 6 grams of protein, and 37 grams of fat, so one is genuinely a treat sized dessert.

Make ahead note: the pecan pie filling thickens as it cools, so you can cook it a few hours before baking and it will be even easier to spoon over the warm cookies.

Planning a dessert table? These cookies are the star, but a pecan pie bar dessert alongside them gives guests a sliceable option with the same caramel and toasted nut pairing.

If you are baking for a crowd, the source also offers a smaller catering sized version. Use half the dough per cookie, drop the bake time to around 7 minutes, and use slightly less filling per cookie so the smaller bases are not overwhelmed.

Jump To

1. Crumbl Pecan Pie Cookies (Better Than Bakery Copycat Recipe)
2. Why you need to make this recipe!
3. Ingredients You’ll Need for Crumbl Pecan Pie Cookies and Why They Matter
4. How to Make Crumbl Pecan Pie Cookies Step by Step
5. Expert Tips
6. Quick Troubleshooting
7. FAQs
8. Crumbl Pecan Pie Cookies

Why you need to make this recipe!

Here is why these cookies earn a permanent spot in your fall baking rotation:

Quick hands on time: about 25 minutes of prep and only 8 to 9 minutes in the oven per batch.
Make ahead friendly: the filling can be cooked a few hours early, and the dough freezes well for Thanksgiving gatherings.
Pantry ingredients: butter, oil, sugars, flour, and pecans, with no specialty shopping trip required.
Bakery style results: the pressed well and glossy filling make them look like they came from a pastry case.

Ingredients You’ll Need for Crumbl Pecan Pie Cookies and Why They Matter

Every ingredient here has a job, and knowing what each one does makes the recipe easier to nail on the first try.

Cookie base

1/2 cup butter, softened: brings richness and the melt in your mouth quality that separates a bakery cookie from a basic one.
1/3 cup vegetable or canola oil: keeps the cookies soft and tender.
1/2 cup granulated sugar: sweetens the base and helps the edges brown.
1/4 cup powdered sugar: works with the granulated sugar to keep the crumb soft and delicate.
1 egg, at room temperature: the binding agent that holds the dough together.
1 teaspoon vanilla extract: used in the cookie, and again in the filling.
2 and 1/3 cups all purpose flour: the structure of the cookie. Measure by weight, or spoon and level it, for the most consistent results.
1/4 teaspoon salt: balances the sweetness so the cookie does not taste flat.
1 teaspoon baking powder: fresh baking powder adds a little height and the best texture.

Pecan pie filling

5 tablespoons butter: the base of the caramel filling.
2/3 cup brown sugar: gives the filling its deep caramel flavor.
1 and 1/4 cups chopped pecans: buy them whole and chop them yourself, or use already chopped pecans.
1 teaspoon vanilla extract: rounds out the caramel notes.
1/3 cup heavy cream: makes the filling glossy and pourable.
1/4 teaspoon cinnamon and 1 pinch nutmeg: the warm holiday spice that balances the sweetness. Do not skip either one.
1 pinch salt: keeps all that sweetness in check.

For the pecans, a rough chop is ideal. You want pieces small enough to sit in the filling but large enough to give you a real bite of nut in every mouthful.

Easy swaps that work. Pecans can be swapped for walnuts or toasted almonds, and both bring a crunch that suits the caramelized filling. For a nut free version, toasted sunflower seeds or pumpkin seeds, also called pepitas, add texture without the allergens.

Crumbl Pecan Pie Cookies, Ingredients You'll Need for Crumbl Pecan Pie Cookies and Why They Matter

Gluten free option. Use a 1:1 gluten free baking flour blend such as Bob’s Red Mill or King Arthur. The blend needs xanthan gum for structure, so check the label.

If it does not contain any, add 1/4 teaspoon xanthan gum for each cup of flour. Because the finished cookie is a little softer, chilling the dough before baking helps keep it from spreading too much.

A quick word on measuring. Flour is the ingredient that most often throws cookies off. Scooping straight from the bag can pack in far more than the recipe intends, which is why spooning the flour into the cup and leveling it, or using a kitchen scale, gives you the soft cookie you are after.

Fresh baking powder matters too, since an old tin will not give the dough the lift it needs.

How to Make Crumbl Pecan Pie Cookies Step by Step

The cookies and the filling come together in two easy parts. Here is the flow, and the full recipe card with exact amounts is below.

Preheat the oven to 350F, then line a baking sheet with parchment paper and set it aside.
Cream the butter, oil, granulated sugar, and powdered sugar in a large mixing bowl or a stand mixer.
Add the egg and the vanilla extract, and mix until combined.
Add the flour, salt, and baking powder, and mix until combined.
Using a large cookie scoop, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet. Gently flatten each one to about 1 inch in thickness, then press down the center with a 1/4 cup measuring cup to make room for the pecan pie filling.
Bake for 8 to 9 minutes, then cool the cookies on the baking sheet.

Make the pecan pie filling

In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar dissolve. Stir from time to time so every pecan gets coated in the buttery sugar mixture, and let it bubble for 1 to 2 minutes.

Add the cinnamon, nutmeg, salt, heavy cream, and vanilla, and whisk to combine.

Crumbl Pecan Pie Cookies, Make the pecan pie filling

Remove the saucepan from the heat and spoon the filling over the warm cookies. Let the filling cool for 5 to 10 minutes first so it thickens and turns glossy, then let the finished cookies set for 20 to 30 minutes before serving.

Expert Tips

These small habits make a real difference in the final cookie.

Make the filling a few hours ahead. It thickens as it cools, which makes it easier to spoon over the cookies.
Bake on parchment paper for the cleanest bottoms and the easiest cleanup.
Toast the pecans before chopping them to deepen the flavor.
If your kitchen runs warm, chill the dough to help prevent excess spread.

Quick Troubleshooting

Most issues with these cookies come down to temperature and flour. Here is how to fix the ones that come up most often.

Cookies spread too much. The butter was probably too soft or the dough too warm. Chill the dough for 15 to 20 minutes before baking.
The filling ran off the cookies. It was too hot. Let it cool for at least 10 minutes, until thick and glossy, before spooning it on top.
The filling looks grainy. Stir constantly over medium heat until the sugar dissolves. If it crystallizes, stir in a splash of cream until it turns smooth again.
The cookies are dry or crumbly. That usually points to too much flour or too long in the oven. Spoon and level the flour or weigh it with a kitchen scale, and pull the cookies while the centers still look slightly soft.

Storage and freezing. Keep the finished cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for about a week. The cookie dough freezes well, both before and after baking, so you can shape the dough balls, freeze them, and bake them straight from frozen when a craving hits.

Crumbl Pecan Pie Cookies, Quick Troubleshooting

Adapted from the Crumbl pecan pie cookies recipe at Lifestyle of a Foodie. If you want another take on these flavors, this pecan pie cookie copycat is worth a look for your next baking day.

FAQs

What ingredients are needed to make Crumbl pecan pie cookies?

The cookie base calls for butter, vegetable oil, granulated and powdered sugar, an egg, vanilla extract, all-purpose flour, salt, and baking powder. The pecan filling is made with butter, brown sugar, chopped pecans, vanilla extract, heavy cream, cinnamon, nutmeg, and a pinch of salt.

How do you make Crumbl pecan pie cookies so the filling stays on top?

First, bake the sugar cookie base and press a well into the center using the bottom of a measuring cup before baking. Then, prepare the pecan filling on the stovetop until it bubbles for 1 to 2 minutes, and spoon the warm filling onto the freshly baked cookies. The filling sets as it cools and stays in the indentation.

Can you freeze Crumbl pecan pie cookie dough?

Yes, you can freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. When ready to bake, add a few extra minutes to the bake time. The prepared filling can also be frozen separately and thawed before using.

How should Crumbl pecan pie cookies be stored to stay fresh?

Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to one week. Place a sheet of wax paper between layers to prevent the sticky filling from sticking. For best texture, bring refrigerated cookies to room temperature before serving.