As much as I love Pecan Pie, sometimes I just want to pop a bit in my mouth instead of a whole slice. Since I’m a cookie queen and can’t resist making batches during the holiday season, I wanted to put these two famous seasonal desserts together. Here is my version – Pecan Pie Thumbprint Cookies! They’re a butter soft drop cookie that’s filled with pecan pie. They flatten as they bake and you’ve got a little buttery cookie with the filling in the middle.
If you’ve ever made a pecan pie, you know that the filling is really easy to throw together, but the crust portion can be stubborn. Instead of wasting your time fiddling with the pie crust, just get rid of it all together! You’re getting all of the great pecan pie flavor without the tough baking part.
Making these Pecan Pie Thumbprint Cookies have become a part of our traditional fall desserts to enjoy. My Husband was the one who originally requested this style of cookie. All of the recipes I found had a gooey topping of pecan pie filling. I didn’t like the stickiness and how the topping fell off.
These Pecan Pie Thumbprint Cookies have the filling baked in the center. By making an indentation in the round ball of dough, you’re creating a pocket for the filling to bake. No gooey mess and all of the pecan pie filling that you love – baked with a crunch.
Want more great fall cookie recipes? These recipes are great from early fall to Christmas:
- Spiced Rum Chocolate Chip Cookies
- Salted Bourbon Caramel Cookies
- Soft Maple White Chocolate Chip Cookies
How To Make Pecan Pie Thumbprint Cookies
I think I write this in every single cookie recipe I have on my site, but it’s because I truly believe it makes a difference. You need to invest in nice baking sheets for cookies and I swear by silicone baking mats. The mats help the cookies bake evenly and prevent them from sticking to your cookie sheets. If you don’t want to invest in silicone baking mats, you can use parchment paper.
The Best Reasons To Make These Cookies
Not that I need to give anyone a reason, because they’re delicious, but they shine during the holiday season. Make them as a Thanksgiving dessert, for a dessert tray, to give away as a homemade gift or even for teachers. Since pecan pies are so popular, and they’ve got a lot of fans, people love these cookies. It’s just a little bite of the pie you love.
If I have any leftover cookies, I crumble them and enjoy them over homemade vanilla ice cream. It’s absolutely delicious to have the pecan pie flavor over ice cream. It’s great to enjoy when they’re just about to go stale because the ice cream adds life back into the cookies – a match made in heaven.
How To Keep Your Pecan Pie Thumbprint Cookies Fresh
After your cookies have cooled completely, store them in an air-tight container. They’ll stay fresh, without refrigeration, for 3-4 days. If they start to harden and not have the soft buttery texture that they had in the beginning, add a slice of bread to your storage container. They’ll soften again.
How Are The Cookies Filled?
It’s not hard to fill the cookies. You gently use your thumb to make an indentation. After that, gently add the filling with a teaspoon in each round ball of dough. As they bake, they’ll spread and showcase the pecan pie filling more.
Can You Freeze Pecan Pie Thumbprint Cookies?
Yes! You can freeze the cookies after they’ve baked and cooled. I use freezer bags to store them and they’ll last in the freezer for 3 months. Let them thaw to room temperature before enjoying again.
What You Need From The Grocery Store:
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Chopped Pecans
- Heavy Whipping Cream
- Optional: Vanilla Frosting For Garnish OR Chocolate Candy Wafers
Directions To Make Pecan Pie Thumbprint Cookies
Preheat the oven to 350º. In a stand mixer (or large bowl), cream the shortening and brown sugar until light and fluffy – about 5-7 minutes. Beat in the egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry mixture to the cream mixture and mix well.
Form the dough into individual 1-inch balls. Place the dough balls 2 inches apart on a prepared baking sheet. Use your thumb to make an indentation at the top of each ball.
In a small bowl, combine the filling ingredients. Gently spoon the filling, with a teaspoon, into each indentation that you made. Bake for 9-11 minutes or until lightly browned. Transfer to a wire cooling rack and let them completely cool.
- 3/4 Cup Vegetable Shortening
- 1 Cup Light Brown Sugar, Packed
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
For The Filling:
- 1 Cup Finely Chopped Pecans
- 1/2 Cup Brown Sugar
- 1/4 Cup Heavy Whipping Cream
- Preheat the oven to 350 degrees. In a large bowl, cream the shortening and brown sugar until light and fluffy (5-7 minutes).
- Beat in the eggs and vanilla, mixing well.
- In a smaller bowl, combine the flour, baking powder and salt. Gradually add it to the creamed mixture and mix well.
- Shape into 1-inch balls, placed 2 inches apart on a cookie sheet with silicone baking mat.
- Gently use your thumb to make and indentation in the center. In another bowl, combine the filling ingredients: chopped pecans, light brown sugar and heavy whipping cream. Spoon it into the cookie indentation.
- Bake for 9-11 minutes until lightly browned. Cool for 1 minute before transfering to a wire cooling rack.
Keep the cookies fresh by storing them in an airtight food storage container. Cookies can be frozen for up to 3 months and thawed again before enjoying.
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Amount Per Serving: Calories: 182Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 71mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
**Nutrition is calculated by a third party. Actual values may vary.