These Pecan Pie Thumbprint Cookies are such an easy way to get your pecan pie fix without having to bake a whole pie. Tender, flaky, buttery shortbread cookies are filled with a sweet, gooey, caramelized pecan pie filling for a cookie eating experience that’s just too tasty to be true!
Just Like Mini Pecan Pies
Pecan pie lovers rejoice! I bring you all the deliciousness of pecan pie in easy-to-make and easy-to-eat cookie form. You still get that buttery, flaky, tender “crust” with the shortbread cookie and that sweet, gooey, caramelized pecan pie filling in the center, but these cookies are so much easier to make and bake than a whole pie.
Watch Me Make Pecan Pie Thumbprint Cookies
Join me in the kitchen as I make these delicious thumbprint cookies for Thanksgiving!
Cookies to be Obsessed About
I’m so obsessed with these cookies! I could hardly wait to share the recipe with you. Just in time for the holidays! They make for a great grab-and-enjoy treat to set out during your Thanksgiving gathering. Or, take a batch to a Christmas cookie exchange, or package and gift to your neighbors and friends this holiday season.
What Do I Need to Make Pecan Pie Thumbprint Cookies?
- Unsalted butter
- Granulated sugar
- Brown sugar
- Light corn syrup
- All-purpose flour
- Vanilla extract
- Chopped pecans
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
How to Make Pecan Pie Thumbprint Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- Cookie Dough: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the vanilla. Add the flour and beat on low until just combined and then on high until well combined and a thick, soft dough is formed.
NOTE: It is important to use an electric mixer with a paddle attachment to combine the ingredients into a soft dough.
- Pinch off small portions of the dough and form into 1-inch balls. Place 1 inch apart on the prepared baking sheets.
Pecan Pie Filling:
- In a medium mixing bowl, whisk together the brown sugar, corn syrup, melted butter and vanilla extract.
- Stir in the pecans until well combined.
- Lightly press your thumb into the center of each ball.
- Then fill the indentation with 1/2 teaspoon of the pecan pie filling.
- Bake for 20-22 minutes or until the filling starts to caramelize on top and the cookies start to turn a light golden brown. Remove from the oven.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
And that’s all there is to them. Such a great cookie to bake for the holidays that’s sure to excite and satisfy all the pecan pie lovers in your life!
More Thanksgiving Recipes You’ll Love
Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!
Happy holidays and even happier cookie baking! Tis’ the season! If you make these Pecan Pie Thumbprint Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
xoxo,
Pecan Pie Thumbprint Cookies
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 24 cookies
- Category: Dessert
Description
These Pecan Pie Thumbprint Cookies are such an easy way to get your pecan pie fix without having to bake a whole pie. Tender, flaky, buttery shortbread cookies are filled with a sweet, gooey, caramelized pecan pie filling for a cookie eating experience that’s just too tasty to be true!
Ingredients
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 and 1/4 cups all-purpose flour
Pecan Pie Filling:
- 1/3 cup brown sugar
- 1/4 cup light corn syrup
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the vanilla. Add the flour and beat on low until just combined and then on high until well combined and a thick, soft dough is formed. *It is important to use an electric mixer with a paddle attachment to combine the ingredients into a soft dough.
- Pinch off small portions of the dough and form into 1-inch balls. Place 1 inch apart on the prepared baking sheets.
- Pecan Pie Filling: In a medium mixing bowl, whisk together the brown sugar, corn syrup, melted butter and vanilla. Stir in the pecans until well combined.
- Lightly press your thumb into the center of each ball and fill the well with 1/2 teaspoon of the pecan pie filling. Bake for 20-22 minutes or until the filling starts to caramelize on top and the cookies start to turn a light golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
what if you don’t have a paddle attachment? how long will they last? do you need to store in a airtight container in the fridge?
Hi Kathy! If you don’t have a paddle attachment, you can just stir the dough together with a sturdy spoon in a large bowl. They keep well if stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. I hope this helps and that you enjoy!
Can these be frozen?
Hi, Lori! Yes!! Just let them cool completely and then store them in a freezer-safe airtight container, for up to 3 months. When ready to enjoy, allow them to thaw overnight in the fridge. Hope this helps. Enjoy!
is there no egg in the cookie dough recipe?
Hi, Cayla! Nope! It’s a shortbread cookie recipe, so no egg is used.