Crumbl Pecan Pie Cookie Copycat Recipe

Crumbl’s pecan pie cookie is one of those limited-time items that disappears from the menu before you’ve had enough of it. This copycat brings the whole thing home: a thick, buttery brown sugar cookie base topped with a sticky, gooey pecan pie filling.

It lands somewhere between a cookie and a slice of pie, which is exactly what makes it worth making on a random Tuesday.

Why I Love This Recipe

The brown sugar base has that slightly crisp edge and soft, dense center you get from a bakery-style cookie. It holds up under the filling without turning soggy.

The pecan topping is the part I keep coming back to. It’s sweet and a little salty, with a caramel-forward flavor from the corn syrup and butter cooked together.

These are big cookies, the kind that feel like an actual treat rather than an afterthought.

Recipe Ingredients

• 2 1/4 cups all-purpose flour – Spooned and leveled, not scooped, to avoid a dense cookie
• 1/2 tsp baking soda – Helps the cookie spread just slightly without going flat
• 1/2 tsp salt – Balances the sweetness throughout
• 1 cup (2 sticks) unsalted butter, softened – Room temperature is important; cold butter won’t cream properly
• 3/4 cup granulated sugar – Contributes to the crisp edges
• 3/4 cup packed light brown sugar – Adds moisture and a mild molasses flavor to the base
• 2 large eggs – Adds structure and richness; use room temperature eggs
• 2 tsp vanilla extract – Use pure vanilla, not imitation, for the best flavor
• 1 1/2 cups roughly chopped pecans – Toast them yourself for deeper flavor, or use pre-toasted
• 1/2 cup light corn syrup – The sticky, glossy backbone of the pecan filling
• 1/4 cup packed light brown sugar – For the filling; adds depth beyond just sweetness
• 2 tbsp unsalted butter – Melted into the filling for richness
• 1 large egg – Binds and slightly sets the pecan topping as it bakes
• 1/2 tsp vanilla extract – For the filling; rounds out the caramel notes
• 1/4 tsp salt – For the filling; keeps the topping from being cloying

Variations / Substitutions

• Maple syrup instead of corn syrup – Swaps in cleanly at the same volume and adds a faint woodsy note to the filling, though the topping will be slightly less glossy.
• Dark brown sugar instead of light – Works in both the base and the filling for a more pronounced molasses flavor throughout.
• Walnuts instead of pecans – The filling tastes similar but the texture is slightly firmer and less buttery; toast them first.
• Salted butter – You can use it in both components; just omit the added salt in each.
• Gluten-free 1-to-1 flour – A cup-for-cup substitute holds up well here since there’s no leavening doing heavy lifting; the edges won’t be quite as crisp.
• Extra heat – A pinch of cayenne or a few flakes of flaky sea salt on top right before baking adds contrast to the sweetness.

If you like this style of big bakery cookie, the Crumbl Chocolate Chip Cookie Copycat Recipe is worth making next.

How To Make Pecan Pie Cookies

Step 1: Cream the Butter and Sugars

Set your oven to 350°F (175°C). In a large bowl, beat the 1 cup softened butter with the 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for about 3 minutes, until the mixture looks pale and noticeably fluffy. Add the 2 large eggs one at a time, beating well after each, then mix in the 2 tsp vanilla extract.

The mixture should look almost whipped at this point, with a lighter color than when you started. That air in the butter is what gives these cookies their thick, soft center, so don’t rush this step.

Step 2: Fold in the Dry Ingredients

In a separate bowl, whisk together the 2 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Add the flour mixture to the butter mixture and stir by hand or on low speed until just combined, about 30 seconds. Stop as soon as you don’t see dry streaks.

Overmixing at this stage develops gluten and can make the cookies tough. The dough will be thick and a little sticky, which is exactly right.

Step 3: Shape and Press the Dough

Line 2 large baking sheets with parchment paper. Scoop the dough into 12 balls using about 3 tablespoons of dough per cookie. Space them at least 3 inches apart on the sheets. Use your fingers or the bottom of a flat glass to press each ball into a disk about 3/4 inch thick, then use your thumb to press a shallow well into the center of each one.

That indentation is what keeps the filling from sliding off during baking. You want it about the size of a half-dollar coin and roughly 1/4 inch deep.

Step 4: Simmer the Pecan Filling

In a small saucepan over medium heat, combine the 1/2 cup light corn syrup, 1/4 cup packed light brown sugar, and 2 tbsp unsalted butter. Stir constantly and cook until the butter melts fully and the mixture just comes to a low simmer, about 3 minutes. Pull it off the heat and let it cool for 5 minutes. Then whisk in the 1 large egg, 1/2 tsp vanilla extract, and 1/4 tsp salt until smooth. Stir in the 1 1/2 cups roughly chopped pecans.

You need that 5-minute rest before adding the egg, otherwise the hot syrup will scramble it. The finished filling should look glossy and coat the pecans evenly.

Step 5: Fill and Bake the Cookies

Spoon about 2 tablespoons of the pecan filling into the well of each cookie, keeping it mostly contained in the center. Bake one sheet at a time on the middle rack at 350°F (175°C) for 13 to 15 minutes, until the cookie edges are set and faintly golden while the centers still look slightly underdone.

Pull them out at 13 minutes if your oven runs hot. The cookies firm up significantly as they cool on the pan, so an underdone look at the oven door is the right call.

Step 6: Cool and Plate the Cookies

Leave the cookies on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack. Arrange the finished cookies on a serving plate or board. If you want, press a whole pecan into the center of each one and finish with a pinch of flaky sea salt over the top.

Recipe Tips

• Toast the pecans first. Spread them on a dry skillet over medium heat for 4 to 5 minutes, stirring often. The flavor goes from mild to noticeably nutty and the texture crisps up. Let them cool before chopping.
• Room temperature really does matter. Cold butter won’t cream into a fluffy base, and cold eggs can cause the dough to look curdled. Pull both from the fridge 45 minutes before you start.
• Don’t skip the thumbprint well. Without it, the filling pools to the edge during baking and the cookie base bakes unevenly around the outside.
• Make the filling while the dough rests. After you shape the dough disks, start the filling immediately. By the time the filling cools enough to add the egg, the dough is ready to go.

Bake times by sheet and oven type (350°F / 175°C; cookies are done at a light golden edge with a just-set center):

How To Store

• Refrigerate – Store baked cookies in an airtight container for up to 5 days. Stack them with a sheet of parchment between layers so the filling doesn’t stick.
• Reheating – Warm individual cookies in the microwave for 15 to 20 seconds. The filling softens back to its fresh-baked texture.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. The shaped, unfilled dough disks can be covered and refrigerated for up to 24 hours before baking. Make the filling fresh on the day you bake.

Can I freeze these cookies?

Freeze baked cookies in a single layer until solid, then transfer to a zip bag for up to 2 months. Thaw at room temperature for about an hour before serving.

My filling bubbled over during baking. What went wrong?

The well was likely too shallow or the filling was overfilled. Keep the filling to about 2 tablespoons per cookie and make the thumbprint at least 1/4 inch deep.

Can I make smaller cookies?

You can use about 1 1/2 tablespoons of dough per cookie and reduce the bake time to 10 to 12 minutes. Adjust the filling to roughly 1 tablespoon per cookie.

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Crumbl Pecan Pie Cookie Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups roughly chopped pecans
• 1/2 cup light corn syrup
• 1/4 cup packed light brown sugar (for filling)
• 2 tbsp unsalted butter (for filling)
• 1 large egg (for filling)
• 1/2 tsp vanilla extract (for filling)
• 1/4 tsp salt (for filling)

Method

 

1. Beat the softened butter with both sugars on medium speed for 3 minutes until pale and fluffy. Add 2 eggs one at a time, then mix in 2 tsp vanilla.
2. Whisk together flour, baking soda, and 1/2 tsp salt in a separate bowl. Stir the dry mixture into the butter mixture on low speed until just combined.
3. Line 2 baking sheets with parchment. Scoop the dough into 12 balls of about 3 tbsp each, press into disks 3/4 inch thick, and press a shallow well into the center of each.
4. In a small saucepan over medium heat, stir together corn syrup, 1/4 cup brown sugar, and 2 tbsp butter until the butter melts and the mixture simmers, about 3 minutes. Remove from heat, cool 5 minutes, then whisk in the remaining egg, 1/2 tsp vanilla, and 1/4 tsp salt. Stir in pecans.
5. Spoon about 2 tbsp of filling into each cookie well. Bake one sheet at a time at 350°F (175°C) on the middle rack for 13 to 15 minutes, until edges are set and lightly golden.
6. Cool on the pan for 10 minutes, transfer to a rack, then arrange on a serving board and press a whole pecan into each center with a pinch of flaky sea salt on top.

Notes

These cookies are forgiving if you pull them out while the centers still look slightly soft. They set up as they cool and stay that way for days in the fridge. If your oven runs hot, check at the 12-minute mark.