9 Glorious Crumbl Pecan Pie Cookies

If you’re dreaming of those giant, soft, and ridiculously decadent Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe), you’ve come to the right place! Forget dry, brittle crusts; we’re bringing that gooey, buttery pecan pie filling right into a thick, chewy cookie.

My name is Daniel, and I started Reciqa because I truly believe that the best memories are made around a table full of good, honest food. Growing up down South, baking wasn’t just a hobby; it was how we showed love. Sunday dinners always had to end with something rich and satisfying, usually involving butter and sugar, naturally! I wanted to capture that feeling—that warm, comforting tradition—and share it with everyone.

That’s exactly what this recipe does. It takes the deep, caramelized flavors of a classic pecan pie and wraps it up in a giant, soft cookie that tastes just like it came fresh from the best bakery in town. It’s indulgence, made easy, and trust me, you’re going to want to hide these from your family!

Gathering Your Ingredients for Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe)

To nail these amazing Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe), you need to organize your pantry first. It’s just two separate mixes: the soft cookie base and that unbelievable gooey filling. Don’t substitute the oil for butter in the base, though; that oil is key to keeping the cookie tender! Lay everything out before you start mixing; it makes the whole process go so smoothly.

Here’s what you’ll need gathered up and ready to go:

Component	Amount
Cookie Base Ingredients	See below
Pecan Pie Filling Ingredients	See below

Cookie Base Components

For the cookie part, you want that butter softened up nice and warm, and please, make sure that egg is at room temperature—it mixes in so much better that way! We’re using both granulated and powdered sugar here for that perfect texture.

• 1/2 cup butter softened
• 1/3 cup vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 1 tsp baking powder

Rich Pecan Pie Filling Ingredients

The filling is where the magic happens. You need those pecans chopped, and the heavy cream is important for richness, so don’t skip it! We’re using a little bit of cinnamon and nutmeg to give it that classic pie spice warmth. For more information on the benefits of pecans, you can check out reputable nutritional guides here.

• 5 tbsp butter
• 2/3 cup brown sugar
• 1 & 1/4 cup chopped pecans
• 1 tsp vanilla extract
• 1/3 cup heavy cream
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt

Essential Equipment for Perfect Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe)

You don’t need a million fancy gadgets for these Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe), but having the right tools definitely helps you get that bakery look. Seriously, don’t try to eyeball the filling measurements; that gooey center needs precision! Remember, we are aiming for bakery quality here, so having a reliable setup is half the battle won.

Baking Setup Needs

First things first, you need something to bake these giants on. Oven temperature control is huge for cookies this thick, so make sure your oven is actually reading 350F correctly! If you need tips on calibrating your oven, reliable resources can provide guidance on maintaining accurate oven temperatures.

• Baking sheets (you’ll need at least one large one)
• Parchment paper (a must for non-stick!)
• Cooling rack

Mixing and Measuring Tools

My stand mixer makes short work of the dough, but you can absolutely do this by hand if you have strong arms! Just be prepared to work that butter and sugar.

• Large mixing bowl or stand mixer
• Medium saucepan (for the filling)
• Measuring cups and spoons (don’t skip the 1/4 cup measure for pressing the well!)
• Wooden spoon or whisk for the filling

Step-by-Step Instructions for Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe)

Okay, this is where we put it all together to create those incredible Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe). Don’t let the two separate parts scare you; they come together fast! The key here is timing and making sure you don’t overmix the dough. We want soft, not tough, cookies!

Preparing the Cookie Dough Base

First things first, get that oven warmed up! We need it at 350F, and line a baking sheet with parchment paper right away so it’s waiting for us.

Creaming Wet Ingredients

Grab your big bowl or stand mixer. You are going to cream together the softened butter, the oil, the granulated sugar, and that powdered sugar. You need to beat this until it looks light and fluffy—this step traps the air that keeps the cookie soft! Once that’s looking good, mix in your room temperature egg and that teaspoon of vanilla until everything is combined nicely.

Combining Dry Ingredients and Forming Dough

Now, add your flour, the tiny bit of salt, and the baking powder. Mix this on low speed until you just see the last streaks of flour disappear. Seriously, stop mixing as soon as it comes together! Overmixing at this stage is what makes cookies tough, and we want tender, chewy ones.

Shaping and Initial Bake

Time to scoop! Use a large cookie scooper because we want these babies thick. You should get about nine equally sized balls. Place them on your prepared sheet, and then this is important: gently flatten each ball down to about one inch thick. Now, take a 1/4 measuring cup and press it right into the center of each cookie. You’re creating a little well or crater for that amazing filling to sit in later. Pop them into the 350F oven and bake for only 8 to 9 minutes. They should look set around the edges but still soft in the middle. Let them cool right on that baking sheet for a few minutes before moving them.

Creating the Gooey Pecan Pie Filling

While those cookies cool down a bit, we make the topping! Grab a small saucepan and set it over medium heat. Toss in the 5 tablespoons of butter, the brown sugar, and your chopped pecans. You need to stir this often, just letting it dissolve until it starts bubbling gently. Let that mixture bubble away for about one or two minutes—no longer! Then whisk in the heavy cream, the second teaspoon of vanilla, cinnamon, nutmeg, and salt. Whisk until everything is smooth, and immediately pull it off the heat.

Assembly and Final Cooling

This is the grand finale! Wait until your cookies are mostly cooled—if the cookies are too hot, the filling will just melt right off or soak in too much. Spoon that warm pecan pie mixture right into the wells you made. Let these sit on the counter for a good 20 to 30 minutes before you even think about taking a bite. That cooling time lets the filling set up just enough so you get that perfect gooey texture when you bite into your amazing Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe).

Tips for Achieving Bakery-Quality Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe)

Getting these Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe) to taste exactly like the bakery requires listening to a few hard-won secrets. Honestly, the secret isn’t just the ingredients; it’s about how you treat the cookie during the bake and assembly. Don’t rush the cooling step, or you’ll end up with a soupy mess instead of that signature gooey topping. Follow these tips, and you’ll be making bakery-style cookies every time! If you are interested in other bakery copycat recipes, check out this iced oatmeal cookie recipe.

Temperature Control Matters

Oven temperature is everything in cookie baking, especially for cookies this thick. My biggest piece of advice is to trust your eyes more than the timer after the 8-minute mark. They are done when the edges look set and firm, but the center still feels slightly soft to the touch. If you pull them out when they look completely done, they will dry out as they cool. They firm up beautifully once they hit the cooling rack!

Timing the Filling Application

This is crucial for texture! You must let the cookies cool down significantly before spooning on that pecan pie filling. If the cookie is still warm when the filling goes on, the heat melts the butter and sugar in the topping, causing it to run everywhere and soak into the cookie instead of sitting nicely on top. Wait until they are barely warm—not hot—before topping them. If you bake the cookies one day and fill them the next, you get the absolute best texture contrast!

Common Questions About Your Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe)

It’s completely normal to have questions when you’re tackling a copycat recipe like these amazing Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe). I’ve tested this recipe dozens of times, and I’ve learned a few things along the way that might save you a headache!

Can I Make the Cookie Dough Ahead of Time?

Yes, you absolutely can! The dough holds up really well in the fridge. Wrap it tightly in plastic wrap—I usually make a flat log shape—and keep it chilled for up to three days. When you’re ready to bake, let it sit on the counter for about 30 minutes just to soften up a tiny bit before scooping. You might need to add an extra minute or two to the baking time since the dough will be cold.

How Do I Store Leftovers?

If you manage to have any leftovers, the best way to keep these cookies tasting fresh is to cool them completely first. Store them layered with small squares of parchment paper in an airtight container. They freeze really well for up to two months! When you want to eat one, just thaw it on the counter and give the filling a quick 10 to 15-second zap in the microwave to bring back that gooey texture.

Why is My Filling Too Runny?

Usually, runny filling means one of two things happened. Either you cooked the filling on the stove for too short a time, or you poured it onto cookies that were still too hot. The filling needs that full minute or two of bubbling time after the sugar dissolves so it can thicken properly. And remember, if the cookie is hot, the topping melts right into it!

Storing and Reheating Your Copycat Cookies

These cookies are just as good the next day, provided you store them correctly, which is important since they are so rich! Since the filling is gooey, we have to be a little careful about how we pack them up. I always recommend adding the filling the day you plan on serving them if you want that perfect, fresh-baked gooeyness, but if you need to store them assembled, it’s easy enough.

If you are planning ahead, freezing is definitely the way to go. You can freeze the plain cookie bases or the fully assembled cookies. Here’s a quick guide on how to keep them tasting fresh for weeks!

Best Practices for Freezing

The key to freezing these is making sure the pecan filling doesn’t stick to everything in your freezer bag. You want to cool the cookies completely—and I mean completely—before you wrap them up. If you’re freezing the finished product, use small squares of parchment paper between each cookie. This keeps them from fusing together.

Storage Method	Duration	Reheating Tip
Airtight Container (Room Temp)	3-4 Days	Enjoy as is.
Freezer (Airtight)	Up to 2 Months	Microwave for 10-15 seconds.

Share Your Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe) Experience

I truly hope you loved making these rich, chewy Crumbl Pecan Pie Cookies (Better-Than-Bakery Copycat Recipe) as much as I do! Did they pass the bakery test? I’d love to hear all about your results. Drop a comment below and tell me how your gooey filling turned out, or share a picture of your giant cookies!

Estimated Nutritional Snapshot

Now, I want to be super clear about the nutrition facts here. Because these are big, indulgent cookies loaded with butter, sugar, and pecans, they definitely fall into the “treat yourself” category! I haven’t run these exact measurements through a calculator, so I can’t give you precise numbers for calories or fat.

Just know that this is not everyday fare! Treat this recipe as a wonderful weekend indulgence. The nutritional information will vary based on the exact brands of butter and oil you use, so please consider this a delicious estimate only.

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