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Pecan Pie Thumbprint Cookies

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Tender, buttery thumbprint cookies filled with gooey pecan pie filling—these bite-sized treats bring all the nostalgic flavor of classic pecan pie to your Thanksgiving dessert table. Quick, easy, and perfect for sharing or gifting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (90g) finely chopped pecans, toasted
  • 1/3 cup (70g) packed light brown sugar
  • 1/4 cup (60ml) light corn syrup
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Extra chopped pecans (optional, for garnish)
  • Melted chocolate or caramel (optional, for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, cream together butter and granulated sugar until light and fluffy (about 2-3 minutes). Add eggs and vanilla extract, beating until just combined.
  3. In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
  4. Using a small scoop or tablespoon, portion dough into 1-inch balls and place 2 inches apart on the baking sheet. If dough is sticky, chill for 15 minutes before rolling.
  5. Press your thumb or the back of a rounded spoon into the center of each ball to create a deep well.
  6. In a small bowl, stir together chopped pecans, light brown sugar, corn syrup, melted butter, egg yolk, vanilla, and a pinch of salt until glossy and well-combined.
  7. Spoon about 1 teaspoon of pecan filling into each cookie well. Do not overfill.
  8. Bake for 14-16 minutes, or until edges are lightly golden and filling is set.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, garnish with extra chopped pecans or drizzle with melted chocolate/caramel if desired.

Notes

Toast pecans for deeper flavor. Chill dough if your kitchen is warm to prevent spreading. Make deep wells for the filling to avoid overflow. Cookies freeze well for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute vegan butter and use flaxseed meal in place of egg yolk.

Nutrition

Keywords: pecan pie cookies, thumbprint cookies, Thanksgiving dessert, holiday baking, easy cookies, pecan dessert, bite-sized treats

Find it online: https://tomyumy.com/pecan-pie-thumbprint-cookies-recipe-easy-thanksgiving-dessert-idea/