Pecan Pie Cookie Recipe: Chewy, Gooey Holiday Treat

This easy Pecan Pie Cookies recipe belongs near the top of your baking list. A quick cake-mix cookie baked into mini cups is filled with a sticky, buttery pecan topping — all the classic pecan pie flavors in a single bite.

Pecan pie is one of my husband’s favorite desserts. I bake one (or two) at Thanksgiving and they always disappear. These cookie cups let you enjoy that same gooey pecan pie taste any time of year.

Using a boxed vanilla cake mix as the base speeds up the process without sacrificing flavor. The cookie dough is pressed into a mini muffin pan, baked, then filled with a quick pecan pie-style topping for irresistible little bites.

What goes into this Recipe

• Vanilla cake mix: A boxed vanilla (yellow butter) cake mix makes quick cookie cups. You can also use sugar cookie dough or pie crust for the base if you prefer.
• Honey: Combined with brown sugar, honey adds a warm, natural sweetness. Maple syrup works well as a substitute.
• Brown sugar: Both light and dark brown sugar give great results; dark will add a deeper molasses note.
• Butter: Butter is used in the cookie dough and in the filling for a rich, tender texture and flavor.
• Pecans: Chopped pecans fit neatly into each cookie cup. Toasting them briefly boosts their flavor if desired.

See the recipe card below for exact ingredient amounts and full instructions.

How to Make Pecan Pie Cookies with a Cake Mix

1. Whisk the dry cake mix to remove any lumps. Add melted butter and eggs, then mix until you have a thick, sticky dough. A handheld mixer speeds this up, but you can mix by hand.
2. Spoon dough into a greased mini muffin pan using a small cookie scoop or about 1/2 tablespoon per cup. Press each mound flat with your fingertips so the top is level.

3. Bake at 350°F (175°C) for 9–11 minutes, until set and lightly golden on the bottom. Remove from the oven and immediately run a thin spatula or knife around each cup to loosen the cookies.
4. While still warm in the pan, press an indentation into the center of each cookie with a tart shaper, the end of a wooden spoon, or the back of a small measuring spoon. Transfer the cooled cookie cups to a baking sheet or rack to finish cooling.

5. For the filling, stir melted butter, brown sugar, honey and a pinch of salt until the sugar begins to dissolve. Mix in chopped pecans until evenly coated.
6. Spoon about a heaping teaspoon of filling into each cookie cup, filling to the top. Optionally, top each with half a pecan. Serve right away for the best texture and flavor.

Expert Tips

• Whisk the dry cake mix first. Removing lumps before adding butter and eggs makes mixing easier and avoids overworking the dough.
• Grease the mini muffin pan well. A generous spray of nonstick oil helps the cookie cups release cleanly after baking.
• Dissolve the brown sugar. Stirring brown sugar into melted butter helps reduce grittiness in the filling.
• Use a wooden spoon if you don’t have a tart shaper. The rounded handle makes a perfect indentation for the filling.
• Swap the nuts if needed. If you don’t like pecans, chopped almonds, pistachios, or hazelnuts are tasty alternatives.

Storage and Freezing

Store: Keep cookie cups in an airtight container at room temperature or in the refrigerator, with parchment between layers to prevent sticking. They stay fresh for 3–4 days.

Freeze: Freeze plain cookie cups in a freezer-safe container; add the pecan filling after thawing to preserve texture and keep them tasting fresh.

Do you love pecans?  Try these recipes…

Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

5 from 2 votes

Pecan Pie Cookies

By: June Albertson-Dick

Cake mix cookie cups filled with a rich pecan pie topping make the most delicious bite-sized treats.

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 36 cookies

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Ingredients 

Cookie Cups

• 1 box vanilla cake mix, {13.25 ounces}
• 2 large eggs
• ⅓ cup butter, {melted}

Pecan Pie Filling

• ⅓ cup butter, {melted}
• ⅓ cup brown sugar, {packed}
• 3 Tablespoons honey
• ¼ teaspoon salt
• ⅔ cup pecans, {chopped}

Instructions 

Cookie Cups

• Preheat oven to 350°F (175°C). Spray a mini muffin pan generously with nonstick spray.
• Whisk the cake mix to remove lumps. Add melted butter and eggs, then mix until a thick, sticky dough forms. Use a small cookie scoop (about 1/2 tbsp) to portion dough into each muffin cup and press flat.
• Bake 9–11 minutes. Do not overbake; the cookies will firm as they cool. Right after removing from the oven, loosen each cup with a knife, then press the center down with a tart shaper or the end of a wooden spoon. Cool completely before filling.

Pecan Pie Filling

• Stir melted butter, brown sugar and honey until combined. Add salt and chopped pecans, mixing until everything is evenly coated.

Assembly

• Spoon about a heaping teaspoon of filling into each cookie cup. Top with half a pecan if desired. Store in an airtight container at room temperature for up to 4 days.

Notes

• If you don’t have a tart shaper, use the end of a wooden spoon to make the indentation.
• If you don’t like pecans, substitute almonds, pistachios, or hazelnuts.

Nutrition

Serving: 2cookies, Calories: 108kcal

Nutrition information is an approximation.

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