Crumbl Copycat Pecan Pie Cookies: 10 Must-Try Tips

My first experience with Crumbl’s Pecan Pie Cookies was nothing short of a revelation. That perfect balance of a soft, buttery cookie base with a gooey, nutty pecan pie topping just sent me straight to dessert heaven. It’s the kind of cookie that makes you close your eyes and savor every bite. But let’s be honest, those Crumbl trips can add up! That’s why I embarked on a mission to recreate that magic at home, and after many delicious trials (and a few less-than-perfect ones), I’m thrilled to share how you can craft your very own Crumbl Copycat Pecan Pie Cookies. Get ready to impress your taste buds and everyone lucky enough to try them, because these aren’t just cookies — they’re a dessert experience.

Why you’ll love this dish

There’s a special kind of joy that comes from recreating a beloved bakery treat right in your own kitchen, and these Crumbl Copycat Pecan Pie Cookies deliver that joy in spades. You’ll absolutely adore this recipe because it captures the essence of that iconic cookie: a tender, melt-in-your-mouth base perfectly complementing a rich, sweet, and nutty pecan pie filling. It’s comforting, decadent, and surprisingly simple to achieve with a few key tricks. These cookies are ideal for a cozy weekend baking project, a show-stopping addition to any dessert table, or just when you’re craving that comforting pecan pie flavor without having to bake a whole pie. Plus, the sheer delight of seeing everyone’s faces light up when they bite into one is incredibly rewarding!

> “I made these for a potluck and they were gone in minutes! Everyone asked for the recipe. They taste exactly like the ones from the store, maybe even better because they’re homemade.” — A Happy Home Baker

The cooking process explained

Creating these delectable Crumbl Copycat Pecan Pie Cookies involves a few distinct yet straightforward stages. First, you’ll whip up a soft, buttery cookie dough that forms the perfect foundation. This dough is then portioned and slightly indented to create a well for the star of the show: the rich pecan pie filling. Once the cookie bases are slightly baked, you’ll spoon in that luscious filling, packed with toasted pecans, and return them to the oven to finish baking. The goal is a cookie that’s tender on the bottom with a set, slightly gooey, and beautifully caramelized pecan topping. It’s an assembly-line approach that ensures each component shines.

What you’ll need

To whip up a batch of these irresistible cookies, gather the following:

For the Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Pecan Pie Filling:

• ½ cup (1 stick) unsalted butter, melted
• ½ cup granulated sugar
• ½ cup dark corn syrup (light corn syrup can be substituted but dark adds more depth of flavor)
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 ½ cups chopped pecans

Directions to follow

Follow these steps carefully to achieve Crumbl Copycat Pecan Pie Cookie perfection:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream Butter & Sugars: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Portion Cookies: Use a large cookie scoop (about ¼ cup or 3-4 tablespoons) to portion the dough onto the prepared baking sheets, leaving about 2-3 inches between each cookie.
7. Create Indentations: Gently press the center of each cookie dough ball with the back of a spoon or your thumb to create a shallow well/indentation. This is where the filling will go.
8. Partial Bake the Base: Bake the cookie bases for 8-10 minutes, or until the edges are just set but the centers are still quite pale and slightly soft. Remove from the oven.
9. Make the Pecan Filling: While the cookies are partially baking, prepare the filling. In a medium bowl, whisk together the melted butter, granulated sugar, dark corn syrup, egg, vanilla extract, and a pinch of salt until smooth. Stir in the chopped pecans.
10. Fill & Finish Bake: Spoon about 1-2 tablespoons of the pecan pie filling into the indentation of each partially baked cookie. Return the cookies to the oven and bake for another 10-15 minutes, or until the cookie bases are golden brown and the pecan pie filling is set and slightly caramelized. The center of the filling should no longer look liquid.
11. Cooling: Allow the cookies to cool on the baking sheets for at least 15-20 minutes before attempting to transfer them. The filling will be very hot and delicate when first out of the oven. Transfer them to a wire rack to cool completely.

How to serve these delights

These Crumbl Copycat Pecan Pie Cookies are a dessert experience all on their own! Serve them slightly warm for that ultimate gooey, fresh-from-the-oven feel, where the filling is perfectly soft and the cookie base extra tender. For an extra touch of indulgence, a small scoop of vanilla bean ice cream melting alongside a warm cookie is absolutely divine. You could also offer a dusting of powdered sugar for a little elegance or a light drizzle of caramel sauce. They’re perfect for holiday gatherings, a fancy dessert for guests, or simply as a well-deserved treat for yourself with a cup of coffee or a glass of milk.

Keeping leftovers fresh

Proper storage is key to enjoying your Crumbl Copycat Pecan Pie Cookies for days to come. Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you prefer a firmer texture, you can store them in the refrigerator for up to a week. Just bring them back to room temperature or warm them gently in the microwave for 10-15 seconds for that fresh-baked feeling.

For longer storage, these cookies freeze beautifully. Place fully cooled cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separated by parchment paper, for up to 2-3 months. Thaw at room temperature, or warm them up slightly in a low oven (250°F/120°C) for about 5-10 minutes to refresh.

Pro chef tips

• Don’t Overmix the Dough: Once you add the flour, mix only until just combined. Overmixing develops the gluten too much, leading to tougher cookies instead of that signature soft Crumbl texture.
• Chill if Needed (but usually not): If your dough feels excessively sticky or your butter was very soft, a quick 15-20 minute chill can help make it easier to handle, but it’s often not necessary for this recipe.
• The Indentation is Key: Make sure your indentations are deep enough to hold a good amount of filling but don’t go all the way through the cookie base.
• Don’t Skimp on the Pecans: The filling should be generous with pecans. They add essential flavor and texture. Toasting them lightly before adding to the filling can deepen their flavor even more!
• Watch the Bake Time: Ovens vary, so keep an eye on the cookies during the second bake. You want the filling to be set and slightly bubbly, with a gorgeous caramel color, but not burnt. The cookie edges should be golden.
• Cool Completely (or mostly): Resist the urge to move them too soon! The filling needs time to set as it cools, otherwise, it will be messy and fall apart. Patience pays off here.
• Use Quality Ingredients: Since there are relatively few ingredients, the quality of each really shines through. Good butter, fresh eggs, and quality vanilla make a noticeable difference.
• Room Temp Butter for Dough: Ensure your butter for the cookie dough is perfectly softened, not melted. This allows it to cream properly with the sugars, creating that light, airy base.
• Dark Corn Syrup for Depth: While light corn syrup works, dark corn syrup offers a richer, more molasses-like flavor that mimics classic pecan pie filling more accurately.
• Salt Balances Sweetness: Don’t skip the pinch of salt in the filling. It prevents the cookies from being cloyingly sweet and enhances all the other flavors.

Creative twists

While these Crumbl Copycat Pecan Pie Cookies are perfect as is, a few creative twists can make them even more your own:

• Chocolate Drizzle: Once cooled, melt some dark or milk chocolate and drizzle it artfully over the cookies for an extra layer of decadence. A sprinkle of sea salt on the chocolate would also be amazing.
• Bourbon Kick: For an adults-only version, add a teaspoon or two of bourbon to the pecan pie filling along with the vanilla extract. It deepens the flavor and adds a sophisticated note.
• Spiced Filling: A pinch of cinnamon, nutmeg, or even a tiny amount of allspice added to the pecan pie filling can give it a warmer, more nuanced flavor, especially delightful in the fall.
• Mini Cookies: Try making smaller versions for bite-sized delights. Adjust baking times accordingly – they’ll bake faster.
• Caramel Swirl: After adding the pecan filling, you could add a small dollop or swirl of store-bought caramel sauce for an extra gooey layer.

Common questions

How do I know when the pecan pie filling is fully cooked?

The pecan pie filling is fully cooked when it no longer looks liquid in the center and has a slightly jiggle. It should appear set and golden brown, with the pecans nicely toasted. A good indicator is when the bubbles in the filling become smaller and less frequent. Remember it will continue to set as it cools.

Can I make these without corn syrup?

While corn syrup is a traditional ingredient in pecan pie filling and helps achieve the characteristic texture and sheen, you can try substituting it with maple syrup or a homemade sugar syrup (equal parts sugar and water simmered until thickened slightly). Be aware that the flavor and texture might be slightly different as corn syrup prevents crystallization and adds that specific gooey stickiness.

Why did my cookies spread too much?

Cookies can spread too much for several reasons: your butter might have been too soft or even slightly melted (it should be softened but still cool to the touch), your oven might not be at the correct temperature (use an oven thermometer to verify), or you might have overmixed the dough. Ensuring precise measurements and following the tips for butter consistency and mixing will help prevent excessive spreading. Also, don’t overcrowd your baking sheets!