Crumbl Pecan Pie Cookies: Recipe, Tips & Review

Crumbl pecan pie cookies: Prepare to be utterly captivated by these little bites of autumnal bliss! Imagine the rich, buttery goodness of a classic pecan pie, transformed into a perfectly portable and utterly irresistible cookie. These aren’t just cookies; they’re a warm hug on a chilly day, a sweet symphony of textures and flavors that will have you reaching for another before you’ve even finished the first.

The pecan pie itself boasts a history deeply rooted in Southern American culinary tradition. While pecans have been enjoyed by indigenous populations for centuries, the pecan pie as we know it likely emerged in the late 19th century, with the widespread availability of corn syrup. It quickly became a Thanksgiving staple, a symbol of abundance and family gatherings. Now, we’re taking that beloved pie and giving it a Crumbl-inspired twist!

What makes these Crumbl pecan pie cookies so incredibly popular? It’s the perfect marriage of textures – the soft, chewy cookie base, the gooey, caramel-like filling, and the satisfying crunch of toasted pecans. The flavor profile is equally enticing, with the warm spices of cinnamon and nutmeg complementing the nutty sweetness of the pecans and the rich butteriness of the cookie. Plus, let’s be honest, who can resist a cookie that tastes like pie? Get ready to experience a taste of Southern comfort in every single bite!

Ingredients:

• For the Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• For the Pecan Pie Filling:
• ½ cup (1 stick) unsalted butter
• ½ cup packed light brown sugar
• ¼ cup corn syrup (light or dark)
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves, roughly chopped
• ¼ teaspoon salt
• For the Optional Glaze:
• ½ cup powdered sugar
• 1-2 tablespoons milk or heavy cream
• ¼ teaspoon vanilla extract

Preparing the Cookie Dough

1. Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. This step is crucial for achieving a tender cookie.
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures that the baking soda and cinnamon are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Overmixing develops the gluten in the flour, leading to a less tender cookie. Stop mixing when you no longer see streaks of flour.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps to prevent the cookies from spreading too much during baking and also allows the flavors to meld together. You can chill the dough for longer, even overnight, if needed. If chilling overnight, let the dough sit at room temperature for about 15-20 minutes before scooping.

Making the Pecan Pie Filling

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter.
2. Add Sugar and Corn Syrup: Stir in the light brown sugar and corn syrup. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
3. Stir in Cream and Vanilla: Remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Be careful when adding the cream, as the mixture may bubble up slightly.
4. Add Pecans and Salt: Stir in the chopped pecans and salt. Mix well to ensure the pecans are evenly coated in the filling.
5. Cool Slightly: Let the pecan pie filling cool slightly while you prepare the cookie dough for baking. This will prevent the filling from melting the cookie dough too much.

Assembling and Baking the Cookies

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the baking sheet and make cleanup easier.
2. Scoop the Cookie Dough: Use a large cookie scoop (about 3 tablespoons) to scoop the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. The cookies will spread during baking, so it’s important to leave enough space.
3. Create Indentations: Gently press down on the center of each cookie to create a well or indentation for the pecan pie filling. You can use the back of a spoon or your thumb to do this.
4. Fill with Pecan Pie Filling: Spoon about 1-2 tablespoons of the pecan pie filling into the indentation of each cookie. Be careful not to overfill the cookies, as the filling may spill over during baking.
5. Bake the Cookies: Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is set. The baking time may vary depending on your oven, so keep a close eye on the cookies.
6. Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking apart.

Optional Glaze

1. Whisk Ingredients: In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk or cream, one teaspoon at a time, until you reach your desired consistency. The glaze should be thin enough to drizzle but not too runny.
2. Drizzle over Cookies: Once the cookies are completely cooled, drizzle the glaze over the top of each cookie.
3. Let Glaze Set: Let the glaze set for a few minutes before serving.

Tips for Perfect Crumbl Pecan Pie Cookies:

• Use Softened Butter: Make sure your butter is properly softened before creaming it with the sugars. This will ensure that the cookies have a tender texture.
• Don’t Overmix the Dough: Overmixing the dough can result in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
• Use High-Quality Pecans: The quality of the pecans will greatly impact the flavor of the cookies. Use fresh, high-quality pecans for the best results.
• Don’t Overbake: Overbaking the cookies will make them dry and crumbly. Bake until the edges are golden brown and the filling is set.
• Cool Completely Before Glazing: Make sure the cookies are completely cooled before drizzling them with glaze. Otherwise, the glaze will melt and run off the cookies.

Storage Instructions:

Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for longer storage. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw the cookies at room temperature before serving.

Variations:

• Add Chocolate Chips: Stir ½ cup of chocolate chips into the cookie dough for a chocolatey twist.
• Use Different Nuts: Substitute the pecans with walnuts, almonds, or other nuts of your choice.
• Add Spices: Add a pinch of nutmeg or allspice to the pecan pie filling for a warmer, more complex flavor.
• Make Mini Cookies: Use a smaller cookie scoop to make mini pecan pie cookies. Reduce the baking time accordingly.
• Salted Caramel Drizzle: Instead of the powdered sugar glaze, drizzle with salted caramel sauce for an extra decadent treat.

Troubleshooting:

• Cookies Spreading Too Much: If your cookies are spreading too much during baking, make sure you are using the correct amount of flour and that your oven is at the correct temperature. You can also try chilling the dough for a longer period of time.
• Cookies Too Dry: If your cookies are too dry, make sure you are not overbaking them. You can also try adding a tablespoon or two of milk to the cookie dough.
• Filling Too Runny: If your pecan pie filling is too runny, make sure you are cooking it long enough to thicken. You can also add a tablespoon of cornstarch to the filling to help it thicken.

Conclusion:

I truly believe this recipe for Crumbl Pecan Pie Cookies is a must-try for anyone who loves the rich, nutty flavor of pecan pie and the satisfying chew of a perfectly baked cookie. It’s a delightful fusion of two classic desserts, resulting in a treat that’s both familiar and excitingly new. The buttery cookie base, the gooey pecan filling, and the hint of warmth from the spices create a symphony of flavors that will dance on your taste buds. Forget store-bought imitations; this homemade version allows you to control the quality of ingredients and tailor the sweetness to your liking.

But what truly sets these cookies apart is their versatility. While they are absolutely divine served warm, straight from the oven, they are equally delicious at room temperature. Imagine enjoying one with a scoop of vanilla ice cream on a warm summer evening, or pairing it with a steaming mug of coffee on a chilly autumn afternoon. The possibilities are endless!

And speaking of possibilities, don’t be afraid to experiment with variations! If you’re feeling adventurous, try adding a tablespoon of bourbon to the pecan filling for an extra layer of depth and complexity. Or, for a festive twist, sprinkle a pinch of sea salt on top of the cookies before baking to enhance the sweetness and create a delightful salty-sweet contrast. You could even incorporate chopped dark chocolate into the cookie dough for an even more decadent experience.

For those who prefer a slightly less sweet cookie, consider reducing the amount of brown sugar in the filling by a tablespoon or two. Alternatively, you can use a combination of pecans and walnuts for a more complex nutty flavor. If you’re catering to a crowd, these cookies are perfect for parties and gatherings. They’re easy to transport, visually appealing, and guaranteed to be a crowd-pleaser. You can even package them individually as thoughtful homemade gifts for friends and family.

I’ve poured my heart and soul into perfecting this Crumbl Pecan Pie Cookies recipe, and I’m confident that you’ll love it as much as I do. It’s a labor of love, but the reward is well worth the effort. The aroma that fills your kitchen as these cookies bake is simply intoxicating, and the first bite is pure bliss.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t be disappointed. This recipe is more than just a set of instructions; it’s an invitation to create something truly special, something that will bring joy to yourself and those you share it with.

I’m incredibly excited to hear about your baking experience! Please, don’t hesitate to share your photos, tips, and variations in the comments below. I’m eager to see your creations and learn from your experiences. Did you add a secret ingredient? Did you discover a new technique that made the cookies even better? I want to know! Your feedback is invaluable and helps me continue to improve and refine my recipes.

Happy baking, and may your kitchen always be filled with the sweet aroma of freshly baked Crumbl Pecan Pie Cookies! I can’t wait to hear all about your delicious creations!

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