Introduction

Oh, the holidays! Remember those cozy evenings, the scent of baking filling the air, and the sheer joy of a perfectly sweet bite? These Pecan Pie Thumbprint Cookies are like a warm hug from your favorite holiday memories, all rolled into one delightful cookie. They’re the perfect blend of a classic thumbprint cookie and that irresistible, gooey pecan pie flavor we all adore. And guess what? They’re surprisingly simple to make, meaning more time for sipping hot cocoa and less time stressing in the kitchen.

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have these beauties ready in under an hour!
Easy: No fancy techniques needed, just a few simple steps.
Giftable: Package them up in a cute tin, and you’ve got the most thoughtful homemade gift.
Crowd-pleasing: Seriously, who can resist a warm cookie with a gooey pecan center? They disappear in a flash!

Ingredients

Let’s gather our goodies. Having everything measured out before you start makes the whole process smooth as butter!

For the Cookie Dough:

2 3/4 cups all-purpose flour: The foundation of our delightful cookie.
1 1/2 teaspoons baking powder: To give our cookies a little lift.
1 teaspoon cornstarch: Our secret weapon for a tender crumb!
1/2 teaspoon salt: Balances all that sweetness.
1 cup (16 tablespoons) unsalted butter, room temperature: Make sure it’s soft enough to cream easily.
3/4 cup granulated sugar: For that classic cookie sweetness.
1/2 cup packed light brown sugar: Adds a wonderful caramel note.
1 large egg, room temperature: Helps bind everything together.
1 large egg yolk, room temperature: For an extra rich and tender cookie.
1 1/2 teaspoons vanilla extract: The pure essence of deliciousness!

For the Pecan Pie Filling:

1/3 cup dark corn syrup: The magic ingredient for that signature gooey filling.
1/2 cup packed light brown sugar: More caramel goodness!
2 tablespoons unsalted butter: Melts into the filling for richness.
1/4 teaspoon ground cinnamon: A warm spice that’s perfect with pecans.
1/8 teaspoon salt: Just a pinch to enhance all those flavors.
1/8 teaspoon ground cloves: A little goes a long way for that classic pecan pie spice.
1/8 teaspoon ground nutmeg: Adds a subtle warmth and complexity.
1 1/4 cups roughly chopped pecans: The star of the show! I like mine chopped just a bit, so you get good chunks.
1 teaspoon vanilla extract: To amp up the pecan flavor.
1/4 cup heavy cream: For a wonderfully smooth and luscious filling.

How to Make It

Alright, apron on? Let’s get baking! This is where the magic happens.

Prep Your Dry Ingredients: In a medium bowl, whisk together your flour, baking powder, cornstarch, and that 1/2 teaspoon of salt. Give it a good whisk until everything is nicely combined. Set this aside for now.
Cream the Butter and Sugars: In a large bowl (your stand mixer will be your best friend here!), cream together that softened butter, granulated sugar, and light brown sugar. Beat it until it’s nice and fluffy, like a cloud! This usually takes a few minutes.
Add the Wet Ingredients: Now, beat in your room-temperature egg, egg yolk, and 1 1/2 teaspoons of vanilla extract. Mix until everything is beautifully incorporated.
Combine Wet and Dry: Gradually add those dry ingredients you whisked earlier into the wet ingredients. Mix on low speed (or by hand) until just combined. Don’t overmix – we want tender cookies, not tough ones!
Make the Pecan Pie Filling: In a small saucepan, combine the dark corn syrup, 1/2 cup light brown sugar, 2 tablespoons of butter, cinnamon, that 1/8 teaspoon of salt, cloves, and nutmeg. Cook this over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved. Once it’s smooth, remove it from the heat.
Stir in the Pecans and Cream: To that lovely warm filling, stir in your chopped pecans, the remaining 1 teaspoon of vanilla extract, and the heavy cream. Give it a good stir until it’s all nicely mixed. It will be a wonderfully gooey concoction!
Preheat Your Oven: Get your oven preheated to 350°F (175°C). Line your baking sheets with parchment paper – this is a game-changer for easy cleanup and preventing sticking.
Shape the Dough: Take about 1 1/2 tablespoons of cookie dough and roll it into a ball. Place these little dough balls onto your prepared baking sheets, leaving a little space between them.
Make the Thumbprints: Now for the fun part! Use your thumb (or the back of a small spoon) to gently press an indentation into the center of each cookie dough ball. You want to make a nice little well for our filling.
Fill ‘Em Up: Spoon about 1 tablespoon of that glorious pecan pie filling into each indentation. Don’t be shy!
Bake to Golden Perfection: Pop those beauties into your preheated oven. Bake for about 18-22 minutes, or until the edges of the cookies are lightly golden and the pecan filling looks set.
Cool Down: Let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, though I know it’s hard!

Substitutions & Additions

Feeling creative? I love how you can tweak these cookies to make them your own!

Nutty Variations: Don’t have pecans? Walnuts make a fantastic substitute and offer a slightly different, earthy flavor.
Chocolate Lover’s Dream: A few chocolate chips stirred into the pecan filling before baking? Yes, please! Or, drizzle some melted chocolate over the cooled cookies.
Spice it Up: If you love a bit more warmth, a tiny pinch of cardamom or a whisper of ginger in the filling can be lovely.
Gluten-Free Swap: You can likely swap out the all-purpose flour for a good-quality gluten-free all-purpose blend with xanthan gum.

Tips for Success

A few little tricks can ensure your cookies are always a showstopper.

Room Temperature is Key: Make sure your butter and eggs are at room temperature for the best cookie dough texture. It makes a world of difference!
Don’t Overfill: While it’s tempting to pile on the filling, don’t overfill the thumbprints, or it might overflow during baking.
Watch the Bake Time: Ovens can be finicky! Keep an eye on your cookies towards the end of the baking time to prevent them from browning too much.
Prep Ahead: You can make the cookie dough a day in advance and store it in the refrigerator. Just let it soften slightly before rolling into balls. The pecan filling can also be made a day ahead and stored in an airtight container in the fridge – give it a quick stir before using.

How to Store It

Keeping your cookies fresh is easy peasy.

Once completely cooled, store your Pecan Pie Thumbprint Cookies in an airtight container at room temperature. They’ll stay deliciously fresh for about 3-4 days. For longer storage, you can freeze them! Lay them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep their yummy goodness for up to 2-3 months.

FAQs

Q: Can I make the pecan filling ahead of time?

A: Absolutely! You can make the pecan filling a day in advance and store it in an airtight container in the refrigerator. Just give it a good stir before spooning it into the cookies.

Q: My thumbprint indentation collapsed while baking, what happened?

A: This can happen if the dough is too warm or if you didn’t press the indentation deep enough. Make sure your dough is chilled enough, and press firmly, but gently, to create a good well.

Q: Can I use pre-made pie crust dough for the cookies?

A: This recipe uses a specific cookie dough for a reason – it’s designed to be tender and hold its shape. Using pre-made pie crust dough would likely result in a very different texture and might not hold the filling as well.

Q: How can I make these cookies more “giftable”?

A: Once cooled, arrange them beautifully in a decorative tin or cookie box. A festive ribbon or a handwritten tag adds a personal touch that makes them extra special for gifting!

Pecan Pie Thumbprint Cookies

These Pecan Pie Thumbprint Cookies are a delightful holiday treat that combines the best of classic thumbprint cookies with the irresistible flavor of pecan pie. They are easy to make, perfect for gifting, and sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 22

Equipment

Medium bowl
Large bowl
Stand Mixer optional, but recommended
Small saucepan
Baking sheets
Parchment paper
Wire rack

Ingredients

Cookie Dough

2.75 cups all-purpose flour The foundation of our delightful cookie.
1.5 teaspoons baking powder To give our cookies a little lift.
1 teaspoon cornstarch Our secret weapon for a tender crumb!
0.5 teaspoon salt Balances all that sweetness.
1 cup unsalted butter Make sure it's soft enough to cream easily. (16 tablespoons)
0.75 cup granulated sugar For that classic cookie sweetness.
0.5 cup packed light brown sugar Adds a wonderful caramel note.
1 large egg room temperature. Helps bind everything together.
1 large egg yolk room temperature. For an extra rich and tender cookie.
1.5 teaspoons vanilla extract The pure essence of deliciousness!

Pecan Pie Filling

0.33 cup dark corn syrup The magic ingredient for that signature gooey filling.
0.5 cup packed light brown sugar More caramel goodness!
2 tablespoons unsalted butter Melts into the filling for richness.
0.25 teaspoon ground cinnamon A warm spice that's perfect with pecans.
0.125 teaspoon salt Just a pinch to enhance all those flavors.
0.125 teaspoon ground cloves A little goes a long way for that classic pecan pie spice.
0.125 teaspoon ground nutmeg Adds a subtle warmth and complexity.
1.25 cups roughly chopped pecans The star of the show! I like mine chopped just a bit, so you get good chunks.
1 teaspoon vanilla extract To amp up the pecan flavor.
0.25 cup heavy cream For a wonderfully smooth and luscious filling.

Instructions

In a medium bowl, whisk together your flour, baking powder, cornstarch, and that 1/2 teaspoon of salt. Give it a good whisk until everything is nicely combined. Set this aside for now.
In a large bowl (your stand mixer will be your best friend here!), cream together that softened butter, granulated sugar, and light brown sugar. Beat it until it's nice and fluffy, like a cloud! This usually takes a few minutes.
Now, beat in your room-temperature egg, egg yolk, and 1 1/2 teaspoons of vanilla extract. Mix until everything is beautifully incorporated.
Gradually add those dry ingredients you whisked earlier into the wet ingredients. Mix on low speed (or by hand) until just combined. Don't overmix – we want tender cookies, not tough ones!
In a small saucepan, combine the dark corn syrup, 1/2 cup light brown sugar, 2 tablespoons of butter, cinnamon, that 1/8 teaspoon of salt, cloves, and nutmeg. Cook this over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved. Once it's smooth, remove it from the heat.
To that lovely warm filling, stir in your chopped pecans, the remaining 1 teaspoon of vanilla extract, and the heavy cream. Give it a good stir until it's all nicely mixed. It will be a wonderfully gooey concoction!
Get your oven preheated to 350°F (175°C). Line your baking sheets with parchment paper – this is a game-changer for easy cleanup and preventing sticking.
Take about 1 1/2 tablespoons of cookie dough and roll it into a ball. Place these little dough balls onto your prepared baking sheets, leaving a little space between them.
Now for the fun part! Use your thumb (or the back of a small spoon) to gently press an indentation into the center of each cookie dough ball. You want to make a nice little well for our filling.
Spoon about 1 tablespoon of that glorious pecan pie filling into each indentation. Don't be shy!
Pop those beauties into your preheated oven. Bake for about 18-22 minutes, or until the edges of the cookies are lightly golden and the pecan filling looks set.
Let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, though I know it's hard!

Notes

Store in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 2-3 months.