Pecan Pie Thumbprint Cookies

Pecan Pie Thumbprint Cookies are a crispy shortbread cookie filled with a gooey caramel pecan filling in the center of each cookie and baked until the edges of cookies are golden and crispy. These pecan pie cookies are a perfect for the holiday season or any time you want to enjoy buttery shortbread cookies!

❤️ Why you'll love it

Cookie exchange: Pecan Pie Thumbprints are the perfect cookie for pecan pie lovers and cookie lovers alike and make a great cookie for the holiday season.

Buttery cookies: made with a basic shortbread dough, these cookies are crispy and buttery.

A combination of cookie and pie: the buttery shortbread has a pecan pie filling in the middle of the cookie making this a great "cookie-pie" treat!

🥘 What You Need To Make Pecan Pie Thumbprint Cookies 

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*Please see the recipe card at the end of the post for full ingredient list and instructions*

Unsalted butter

Brown sugar

Granulated sugar

All purpose flour

Chopped Pecans

Light corn syrup

Pure vanilla extract

🔪 Instructions

For the Pecan Pie Filling:

1. 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:

1. In a large bowlcream butter with an electric hand mixer on medium speed til creamy
2. Add granulated sugar and brown sugar and continue to mix on medium-speed beat till fluffy. 
3. 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:

1. Preheat oven to 350 degrees F. Line a baking sheet with .parchment paper.
2. 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. 
3. Place 1½ teaspoons pecan pie filling in the middle of each cookie to fill the hole from the thumbprint.
4. Bake in preheated oven for 12 minutes or till done. Remove from oven and transfer baked cookies to a wire rack to cool completely.

🥄 Equipment

Cookie Scoop

Large Baking Sheet,

Parchment Paper 

Electric mixer

Wire rack

🥫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.

📖 Variations

• Substitute chopped walnuts for the pecans

💭 Tips

• Don't skip the dough refrigeration, it is crucial to have a cookie ball that holds its shape well when placed in the hot oven.
• If the pecan pie filling hardens before its time to fill the thumbprint holes, microwave it for 30 seconds.
• Make a deep thumbprint well in the cookie ball to allow for a good portion of pecan pie filling

📚 Related Recipes

Butternut Squash Cookies are buttery and soft, topped with a brown sugar icing.

Eggnog fans will love the creamy rum flavored filling in these Eggnog Thumbprint Cookies.

Try this low carb cookie recipe for Strawberry Rhubarb Thumbprint Cookies.

Raspberry Thumbprint Cookies are a Christmas cookie classic!

Maple Pumpkin Pie is another great dessert for the holiday season.

These Zucchini Spice Cookies are soft and delicious studded with raisins and pecans.

🍽 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.

📖 Recipe

Pecan Pie Thumbprint Cookies

Shelby Law Ruttan

Pecan Pie Thumbprint Cookie is like having pecan pie in cookie form! Buttery cookie dough is shaped into a ball and given a deep thumbprint impression in the center of the cookie to allow for a sweet and delicious pecan pie filling.

4.75 from 4 votes

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Course Cookie Recipes, Dessert Recipes

Cuisine American

Servings 24

Calories 167 kcal

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Ingredients

  

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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

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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.

Video

Nutrition

Serving: 1cookieCalories: 167kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 24mgSodium: 32mgPotassium: 37mgFiber: 1gSugar: 12gVitamin A: 203IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Pecan Pie Thumbprint Cookies

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