If you’ve ever bitten into Crumbl’s Pecan Pie cookie during its cozy holiday cameo and wished you could make it year-round, this copycat Crumbl Pecan Pie Cookie recipe is your golden ticket. It’s thick, buttery, and overflowing with that gooey, nutty, brown-sugar filling that tastes just like the best part of a pecan pie, but in cookie form.
The base is tender and rich, like a sugar cookie met a pie crust and decided to melt in your mouth. The topping? A glossy pecan caramel that pools in the center and holds its shape with a soft, sticky bite. Toasted pecans, a whisper of cinnamon, and sparkly sugar on the rim seal the deal.
Best part? You don’t have to wait for Crumbl to bring it back. These bake up big, bold, and bakery-beautiful in your own kitchen.
Table of Contents
How to Make Crumbl Pecan Pie Cookie
Start by making a thick sugar cookie dough using a mix of butter and oil, this gives it that signature crisp-tender bite with buttery flavor. While those bake into soft, golden rounds, you’ll simmer up a glossy pecan filling on the stove with brown sugar, corn syrup, and chopped toasted pecans. The moment the cookies come out of the oven, press a well into the center and spoon in the warm filling. Let them set, then top with a whole pecan and a touch of flaky salt.
They look like bakery showpieces but taste like a Southern holiday hug.
Nutrition Facts (per 1 cookie, ~5.5 oz Crumbl-style)
- Calories: 680
- Total Fat: 36 g
- Saturated Fat: 13 g
- Carbohydrates: 82 g
- Sugar: 57 g
- Protein: 5 g
Ingredients (makes 6 large cookies)
Prep Time: 25 minutes
Cook Time: 12–14 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Servings: 6 extra-large cookies
For the cookie base:
- 1 cup unsalted butter, softened
- ¼ cup neutral oil (like canola)
- 1 cup granulated sugar
- ⅓ cup powdered sugar
- 1 large egg
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 tbsp turbinado sugar (for sprinkling)
For the pecan pie filling:
- ¾ cup dark corn syrup
- ⅔ cup light brown sugar, packed
- 4 tbsp unsalted butter
- 2 large eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1½ cups chopped toasted pecans
- Optional: pinch cinnamon + nutmeg
- Whole pecans (for garnish)
- Flaky sea salt (for garnish)
Tools You’ll Need
- Large mixing bowls
- Hand or stand mixer
- Cookie sheet
- Parchment paper
- Saucepan (medium size)
- Rubber spatula
- Measuring cups & spoons
- Ice cream scoop (large, ¼–⅓ cup)
- ¼ cup measuring cup or shot glass (to make the center well)
Instructions
Make the cookie dough
- Cream butter, oil, granulated sugar, and powdered sugar until smooth and fluffy (2–3 minutes).
- Beat in the egg until fully incorporated.
- Mix in flour, baking powder, and salt until a soft dough forms.
- Scoop into 6 large balls (about 145–150g each) and flatten slightly. Sprinkle turbinado sugar on edges. Chill dough for 10 minutes while the oven preheats.
Bake the cookies
- Preheat oven to 350°F (175°C).
- Place cookies on a lined baking sheet spaced well apart.
- Bake 12–14 minutes, until edges are pale golden and centers are just set.
- Remove and immediately press the center of each cookie gently with the bottom of a ¼ cup to create a shallow well. Let cool fully on pan.
Make the pecan filling
- In a saucepan, combine corn syrup, brown sugar, and butter over medium heat. Stir until melted and bubbling (about 2 minutes).
- In a small bowl, lightly beat the eggs. Slowly whisk a few spoonfuls of the hot mixture into the eggs to temper. Then pour eggs back into the saucepan.
- Cook 1 more minute, stirring constantly until thickened but pourable.
- Remove from heat. Stir in vanilla, salt, cinnamon (if using), and chopped pecans.
Assemble
- Spoon 2½–3 tablespoons of filling into each cooled cookie well.
- Top with a whole pecan and a pinch of flaky salt. Let set at room temp 15–20 minutes or refrigerate for a firmer texture.
Tips
- Don’t overbake! Cookies should stay soft in the center.
- Press the well immediately after baking. Waiting too long makes the cookie crack.
- Use toasted pecans for deeper flavor. Toast at 350°F for 6–8 minutes before chopping.
- Filling can be made a few hours in advance and gently rewarmed.
- Want perfect rims? Bake in paper tart shells or mini pie tins.
What to Serve With
Cozy classics
- Vanilla bean ice cream – Warm the cookie slightly and top with a scoop. It melts right into the filling like pie à la mode.
- Hot apple cider – That sweet-spiced warmth complements the nutty, caramelized topping.
- Espresso or cold brew – The bitter roast of coffee cuts through the sugar beautifully.
Crunchy contrast
- Maple-glazed bacon – Salty, sweet, and crispy. It’s over the top in the best way.
- Roasted spiced almonds – A handful alongside the cookie gives you textural contrast with warm spice to echo the pecans.
Breakfast-style pairings
- Greek yogurt with honey and cinnamon – Spoonfuls of tangy coolness next to the rich cookie make a surprisingly good pairing.
- Buttermilk waffles – For brunch, these cookies almost act like dessert waffles without syrup.
Variations
Mini Pecan Pie Cookies
Use half scoops of dough and bake for 9–10 minutes. Fill with 1–1½ tbsp of pecan topping. These are great for platters or gifting.
Bourbon Pecan Version
Add 1 tbsp of bourbon to the filling after removing from heat. The alcohol will mostly cook off but leave behind a warm, toasty depth.
Chocolate Drizzle
Once assembled and cooled, drizzle cookies with melted dark chocolate for a richer dessert feel.
Oatmeal Cookie Base
Swap ½ cup flour with old-fashioned oats for a nuttier, chewier cookie. This turns it into a pecan pie-meets-oatmeal hybrid.
Vegan Version
Use plant-based butter and a flax egg in the cookie base. For the filling, use maple syrup + coconut cream (no eggs) and thicken with a little arrowroot.
Ingredient Substitutes
Butter
Original: Unsalted butter
Substitutes: Salted butter (reduce added salt), plant-based butter, or a mix of margarine and shortening for a firmer cookie
Neutral Oil
Original: Canola or vegetable oil
Substitutes: Melted coconut oil (adds subtle flavor), grapeseed oil
Sugar
Original: White granulated + powdered sugar
Substitutes: Raw cane sugar, superfine sugar, or light brown sugar (will slightly change color and texture)
Corn Syrup
Original: Dark corn syrup
Substitutes: Golden syrup, maple syrup (will result in softer filling), or honey + ½ tsp cornstarch for thickness
Eggs (in filling)
Original: 2 large eggs
Substitutes: 1 tbsp cornstarch mixed with 2 tbsp water per egg, or ¼ cup unsweetened applesauce per egg (softer set)
Pecans
Original: Toasted chopped pecans
Substitutes: Walnuts, almonds, or a mix of seeds for nut-free homes
Turbinado Sugar
Original: For sparkling rim
Substitutes: Demerara, sanding sugar, or skip it for a smoother look
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup neutral oil (like canola)
- 1 cup granulated sugar
- ⅓ cup powdered sugar
- 1 large egg
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 tbsp turbinado sugar (for sprinkling)
- ¾ cup dark corn syrup
- ⅔ cup light brown sugar, packed
- 4 tbsp unsalted butter
- 2 large eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1½ cups chopped toasted pecans
- Optional: pinch cinnamon + nutmeg
- Whole pecans (for garnish)
- Flaky sea salt (for garnish)
Instructions
Make the cookie dough
-
Cream butter, oil, granulated sugar, and powdered sugar until smooth and fluffy (2–3 minutes).
-
Beat in the egg until fully incorporated.
-
Mix in flour, baking powder, and salt until a soft dough forms.
-
Scoop into 6 large balls (about 145–150g each) and flatten slightly. Sprinkle turbinado sugar on edges. Chill dough for 10 minutes while the oven preheats.
Bake the cookies
-
Preheat oven to 350°F (175°C).
-
Place cookies on a lined baking sheet spaced well apart.
-
Bake 12–14 minutes, until edges are pale golden and centers are just set.
-
Remove and immediately press the center of each cookie gently with the bottom of a ¼ cup to create a shallow well. Let cool fully on pan.
Make the pecan filling
-
In a saucepan, combine corn syrup, brown sugar, and butter over medium heat. Stir until melted and bubbling (about 2 minutes).
-
In a small bowl, lightly beat the eggs. Slowly whisk a few spoonfuls of the hot mixture into the eggs to temper. Then pour eggs back into the saucepan.
-
Cook 1 more minute, stirring constantly until thickened but pourable.
-
Remove from heat. Stir in vanilla, salt, cinnamon (if using), and chopped pecans.
Assemble
-
Spoon 2½–3 tablespoons of filling into each cooled cookie well.
-
Top with a whole pecan and a pinch of flaky salt. Let set at room temp 15–20 minutes or refrigerate for a firmer texture.
Notes
Calories: 680 Total Fat: 36 g Saturated Fat: 13 g Carbohydrates: 82 g Sugar: 57 g Protein: 5 g
