Name: Pecan Pie Thumbprint Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
Ingredients: For the cookies:; 1/2 cup unsalted butter, softened; 1/3 cup brown sugar; 1 egg yolk; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/4 tsp salt; For the filling:; 1/2 cup chopped pecans; 1/4 cup brown sugar; 1 tbsp heavy cream or milk; 1/4 tsp vanilla extract; Pinch of salt

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Pecan pie thumbprint cookies are a delightful mash-up of two classic treats: buttery shortbread-style cookies and rich, gooey pecan pie filling. I love how these bite-sized cookies deliver the warm, nutty sweetness of pecan pie in a soft, chewy package that’s perfect for sharing—or sneaking one more for myself.

Why You’ll Love This Recipe

I love how these cookies offer all the cozy flavors of pecan pie without the need to roll out crusts or bake a full pie. The soft cookie base melts in my mouth, while the pecan filling gives just the right amount of crunch and caramel-like richness. They look beautiful on a cookie tray and are always one of the first to disappear during the holidays. Pecan Pie Thumbprint Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

Unsalted butter
Brown sugar
Egg yolk
Vanilla extract
All-purpose flour
Salt

For the filling:

Chopped pecans
Brown sugar
Heavy cream or milk
Vanilla extract
Salt

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I cream the butter and brown sugar together until light and fluffy.
I mix in the egg yolk and vanilla extract.
I gradually stir in the flour and salt until a soft dough forms.
I roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them out.
Using my thumb or the back of a spoon, I press an indent into the center of each cookie.
For the filling, I mix together chopped pecans, brown sugar, cream, vanilla, and a pinch of salt in a bowl.
I spoon a small amount of the pecan mixture into each indentation.
I bake the cookies for 12–14 minutes, until lightly golden and set.
I let them cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 12–14 minutes per batch
Total time: 30–35 minutes

Variations

I sometimes add a dash of cinnamon or bourbon to the filling for extra warmth. If I want a chocolate twist, I drizzle the cooled cookies with melted dark chocolate. I’ve also made these with a shortbread base flavored with maple or almond extract for a fun spin.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week. If I want to freeze them, I layer them between parchment paper in a sealed container. I don’t reheat them—just let them come to room temperature before serving. Pecan Pie Thumbprint Cookies

FAQs

Do I need to toast the pecans?

Toasting enhances the flavor, so I like to toast them lightly in a dry pan or the oven before chopping. But it’s optional—raw pecans work fine too.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 2 days in the fridge or freeze it for up to a month. I let it soften slightly before forming into balls.

Why do my cookies crack when I press the thumbprint?

If the dough is too cold or dry, it might crack. I press gently and smooth out any large cracks with my fingers if needed.

Can I use store-bought pecan pie filling?

I can, but I prefer the homemade filling for better texture and flavor in these small cookies.

Are these cookies overly sweet?

They’re sweet like pecan pie, but the buttery cookie base balances it out. I sometimes use less sugar in the filling if I want them milder.

Conclusion

Pecan pie thumbprint cookies are one of my favorite ways to enjoy the rich, cozy taste of pecan pie in an easy-to-make, shareable form. Whether I’m baking for the holidays or just because, these cookies always bring warmth, nostalgia, and a whole lot of flavor to the table.