Delicious warm, brown sugar Pecan Pie filling in sweet sugar cookie cups makes the perfect Thanksgiving cookie – Pecan Pie Cookie Cups! Your family won’t be able to stop eating this addicting fall dessert!
Pecan Pie Cookie Cups Should Definitely Make It onto your Holiday Menu!
Despite a love for pecans, my family never had pecan pie for the holidays – we traditionally had Apple Pie or Lemon Meringue Pie. In fact, I never even tasted pecan pie until I was at college and I became hooked. The sweetened filling has rich brown sugar with warm pecans that I could eat by the spoonful. It’s so delicious!
I didn’t want to just enjoy that addicting pecan pie filling in a pie though! It’s too good for that. At first I made a Pecan Pie French Toast Casserole which is one of my favorite holiday breakfast recipes because you get all the delicious pie flavor for brunch! And now I’m sharing these Pecan Pie Cookie Cups that I’m pretty sure my husband and Liam would eat a whole batch in one sitting if I’d let them!
Side note: It’s so fun to see Liam get more interested in new foods and watching him try new things. He can tend to be shy of new foods at the dinner table, begrudgingly taking try bites, but he was all in for trying sweets, of course! He couldn’t get enough of these Pecan Pie Cookie Cups or the hot chocolate I made that day or the puppy chow … 😉 You get the idea!
I make easy sugar cookie cups, which I also use for my Peppermint Hot Chocolate Cookie Cups, and then fill with the perfect pecan pie filling! The rich flavors of the filling pair perfectly with the sweet cookie cup dough.
TIPS FOR MAKING THE SUGAR COOKIE CUPS:
- Use mini muffin pan for the perfect size.
- Make sure to use baking spray in each pan cup without having the spray pool at the bottom. No over spraying!
- Use a tart press or the end of a rolling pin or knife to gently press down the inside of the cookie cup after baking. Don’t press too hard or you will rip the sides; you just want to push down the puffed up dough to make the cup inside.
- After you add the pecan pie filling, let the cookie cups cool in the pan.
- Easiest way to remove the cookie cups from the pan is to gently press on the edges and spin them a little after they have cooled and then simply slide them up one side and out. Have a tiny spatula, icing knife or something to help scoop them out if needed.
YOU MIGHT ALSO ENJOY THESE OTHER PIE RECIPES:
- Lemon Meringue Pie
- Mini Apple Pies
- Pumpkin Hand Pies
- Peach Pie Dip with Cinnamon Pie Crust Chips
- Strawberry Peach Hand Pies
LET’S GET BAKING THESE HOLIDAY COOKIES – PECAN PIE COOKIE CUPS!
Delicious warm, brown sugar Pecan Pie filling in sweet sugar cookie cups makes the perfect Thanksgiving cookie - Pecan Pie Cookie Cups! Your family won't be able to stop eating this addicting fall dessert!
- 2 packages 24 Pillsbury Ready to Bake Sugar Cookies or One Roll of Sugar Cookie Dough
- 4 tablespoon unsalted butter, softened
- 1 cup brown sugar, I prefer using dark brown sugar
- 1/4 teaspoon salt
- 1/4 cup light corn syrup
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups pecans, chopped
Preheat oven to 350 F.
Lightly spray mini cupcake pan.
Add a cookie square to each hole, being gentle to not tear the dough on the sides.
If using a roll of sugar cookie dough, thinly cut the dough into about 1/8" slices.
Bake for 10-12 minutes, until edges of cookie are just starting to turn golden.
Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don’t press too hard or the sides of the cookie will rip.
While cookie cups are baking, in a large bowl, use hand mixer to cream together butter, brown sugar and salt.
Stir in corn syrup and vanilla, then add eggs.
Mix in the chopped pecans.
Add about 1/2 tablespoon of pecan pie filling to each sugar cookie cup. Bake for 10-13 minutes or until filling is becoming a darker brown in each cup.
Let cookie cups cool completely in the pan.
Once cooled, gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them. Then simply slide them up and out.
NOTE: This batch makes 48 cookies, but you can cut the filling in half if you only want to make 24 cookies.