Buttery shortbread cookies filled with gooey pecan pie filling. These Pecan Pie Thumbprint Cookies are easy, nutty, and seriously addictive.
Every family has that one dessert. You know what I mean, right? That recipe that shows up at every holiday. In my house, it was my mom’s pecan pie. She made it every Thanksgiving and Christmas like clockwork. It had that gooey, sticky filling and this perfectly flaky crust that she swore was easy, though I’ve seen her mutter some not-so-nice things while rolling it out. Classic.
Anyway, last year I decided to try my hand at Thanksgiving dessert. Big shoes to fill, honestly. I love pecan pie, but… cutting slices, getting that perfect wedge out of the pan without it falling apart? Not my thing. So, I did what I always do when I panic in the kitchen—I made cookies. And somehow, these Pecan Pie Thumbprint Cookies turned out so good my mom asked me for the recipe. I had to write it on the back of an old grocery list. (That paper’s still pinned to her fridge.)
Now, every time I make them, I think of that holiday. It was chaotic (someone forgot the rolls in the oven for two hours), but it was perfect in its own messy way. These cookies remind me of that.
Why You’ll Love This Pecan Pie Thumbprint Cookies Recipe?
Let me just say—if you’re the type who picks the pecans off a pecan pie slice (I see you), you might still be into these. Why? Because they’re the best parts of pecan pie in cookie form. Buttery shortbread base? Check. Sweet and nutty pecan filling that gets all caramelized in the oven? You bet.
And here’s the kicker—they’re ridiculously simple. I’m not lying. No pie crust tantrums. No lattice work. No scary water baths. Just mix, roll, fill, bake. And eat, obviously.
These Pecan Pie Thumbprint Cookies are the ones people grab first from the cookie tray at the holiday party. I might have had to set aside a secret stash in the freezer just to make sure I got my share. (Pro tip: label them “frozen peas” so nobody steals them.)
Ingredient Notes:
Listen, I’m not about fancy ingredients when it comes to cookies. This recipe is super straightforward. Here’s the rundown and my two cents on each one.
For the Cookie Dough
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Unsalted Butter (1 cup / 2 sticks): Room temp butter is key here. You want it soft but not melty. The butter gives the shortbread that rich, crumbly texture. (I’ve used salted butter in a pinch. It worked, but it changes the vibe a little.)
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Granulated Sugar (½ cup): Sweetens up the dough without making it cloying.
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Vanilla Extract (1 tsp): I always say measure with your heart, but officially it’s a teaspoon.
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All-Purpose Flour (2¼ cups): Basic. Reliable. Just don’t pack it in the cup or your dough will be sad and dry.
For the Pecan Pie Filling
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Brown Sugar (⅓ cup): Adds that deep, caramel flavor. Dark brown sugar works too if you like things richer.
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Light Corn Syrup (¼ cup): Keeps things sticky and gooey. If you’re anti-corn syrup, you can swap in maple syrup—more on that in a minute.
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Melted Butter (1 tbsp): Because butter makes life better.
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Vanilla Extract (½ tsp): Yep, again. Can you tell I’m a fan?
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Chopped Pecans (¾ cup): Toast them first if you’ve got a few extra minutes. Totally worth it for that extra nuttiness.
How To Make Pecan Pie Thumbprint Cookies?
Step 1: Preheat That Oven
Set your oven to 350°F (175°C). If you’re like me, check for any rogue baking sheets hiding inside before turning it on. (Once I found a half-eaten baguette in there. No clue.)
Step 2: Make the Cookie Dough
Cream 1 cup of butter and ½ cup of granulated sugar in a big bowl until it’s fluffy and light. Add 1 tsp vanilla. Gradually stir in 2¼ cups of flour. It’ll look crumbly at first but keep mixing! It’ll come together into a soft dough. Kinda like play-dough, but tastier.
Step 3: Roll the Dough
Scoop out about a tablespoon of dough and roll it into a ball. They should be about 1 inch. Place them on your parchment-lined baking sheet. Give them a little space—they won’t go wild but you don’t want them bumping elbows.
Step 4: Mix the Pecan Filling
Want To Save This Recipe?
In another bowl, stir together ⅓ cup brown sugar, ¼ cup light corn syrup, 1 tbsp melted butter, and ½ tsp vanilla. Add ¾ cup chopped pecans and give it a good mix. Try not to sneak too many spoonfuls (I fail at this every time).
Step 5: Make the Thumbprints
Press your thumb into the center of each dough ball to make a little well. If you have long nails, a teaspoon works like a charm. Spoon in about a teaspoon of that gooey pecan filling.
Step 6: Bake
Bake at 350°F for 20-22 minutes, or until they’re lightly golden on the edges and the filling looks set. The smell? Oh man, it’s like walking into your favorite bakery.
Step 7: Cool (Or Don’t)
Let them cool on the baking sheet for about 5 minutes, then move them to a wire rack. Or pop one in your mouth while they’re warm. You’ll probably burn your tongue, but it’s totally worth it.
Storage Options:
These cookies will last 4-5 days on the counter in an airtight container. But honestly? They’ve never made it past day three in my house. If you want to save some for later, freeze them! Just layer them with parchment in a freezer-safe container or bag. They’ll keep for up to 2 months. And yes, I’ve eaten them straight from the freezer. No regrets.
Variations and Substitutions:
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No corn syrup? Swap in maple syrup or honey. It’s a little runnier but adds a fun twist.
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Different nuts: Walnuts or almonds are awesome if pecans aren’t your thing.
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Gluten-free: Use a good 1:1 gluten-free flour blend. My cousin tried this, and nobody noticed.
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Chocolate chips: Toss a few into the filling for a turtle candy vibe. I highly recommend it.
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Drizzle with caramel or chocolate: If you’re feeling fancy. Sometimes I am. Sometimes I’m not.
What to Serve with Pecan Pie Thumbprint Cookies?
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Coffee. Black, sweet, creamy—doesn’t matter. They’re best friends.
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Milk. Classic for a reason.
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Chai Tea. The spice pairs so well with the sweet nuttiness.
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Vanilla Ice Cream. Sandwich a scoop between two cookies. You’re welcome.
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Holiday Dessert Platter. They look cute next to fudge and truffles.
Frequently Asked Questions:
Do I have to use corn syrup?
Nope! Maple syrup or honey works fine. Just expect a softer, less sticky filling.
Can I freeze these?
Yes! Freeze the baked cookies or the raw dough balls. Both work great.
Why did my cookies spread too much?
Your butter might have been too soft. Or your flour wasn’t measured right. Try chilling the dough for 20 minutes before baking next time.
And there you have it—Pecan Pie Thumbprint Cookies that taste like a hug from grandma (if your grandma made buttery shortbread and gooey pecan filling).
If you bake a batch, tell me how it goes! Did you try walnuts? Add chocolate? Eat six before they even cooled? (No judgment—I’m right there with you.)
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Pie Thumbprint Cookies
Ingredients
Cookie Dough:
- 1 c 2 sticks unsalted butter, room temperature
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- 2 and 1/4 c all-purpose flour
Pecan Pie Filling:
- 1/3 c brown sugar
- 1/4 c light corn syrup
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- 3/4 c chopped pecans
Instructions
- Set your temperature to 350°F (175°C). Get two baking sheets ready, by lining them with parchment paper or applying a stick spray.
- Using a mixer combine 1 cup of butter and 1/2 cup of granulated sugar until you achieve a smooth texture. Add in 1 teaspoon of vanilla extract. Gradually incorporate 2 and 1/4 cups of all-purpose flour until you have a soft dough.
- Roll the dough into balls approximately measuring 1 inch and place them on the baking sheets making sure to leave some space, between each cookie.
- In another bowl mix together 1/3 cup of sugar, 1/4 cup of corn syrup, 1 tablespoon of melted butter and half a teaspoon of vanilla extract. Stir in 3/4 cup of chopped pecans.
- Gently press your thumb into each cookie to create an indentation. Spoon some pecan filling into each indentation.
- Place the baking sheets in the oven. Bake for 20 to 22 minutes until the cookies turn golden brown and their filling is slightly caramelized.
- Allow the cookies to cool on the baking sheets for five minutes before transferring them onto a wire rack. Let them cool completely.
- Enjoy your Pecan Pie Thumbprint Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
