Pecan Pie Cookies (Without Corn Syrup)
Published Jul 01, 2025
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Pecan pie cookies without corn syrup bring all the rich, gooey flavor of the classic dessert into a handheld treat—no sticky syrup required.
Pecan Pie Cookies – Recipe Details
Category: Dessert, Fall Baking, Cookie Recipes
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: 20 minutes
Servings: 12 cookies
Main Ingredients: brown sugar, chopped pecans, maple syrup, all-purpose flour
Equipment Needed: baking sheet, parchment paper, cookie scoop, wire rack, large bowl
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Table of Contents
My Favorite Fall Pie, In Cookie Form
From my Mom’s Old-Fashioned Mennonite Molasses Cookies, to Lemon Cookies from a Cake Mix, to all of my Favorite Christmas Cookies, I have to say I love cookies of all kinds.
If you’re new to Platter Talk, then the first thing you need to know is that cookies and old-fashioned homemade pies are one of my obsessions. Both of these homemade desserts have been running through my veins for over 60 years.
If you’ve ever wanted to eat classic pecan pie with your hands, these pecan pie cookies are your dream come true. With warm maple syrup, chopped pecans, and brown sugar in every bite, these buttery cookies taste just like a mini pecan pie with cookie crust. Perfect for the holiday season, bake sales, or a sweet fall weekend at home.
Once you try this easy homemade cookie recipe, you’ll never go back to the store-bought stuff again..
Pecan Pie Cookie Ingredients
These cozy pecan pie cookies come together with simple pantry staples, but a couple of ingredients really make them shine.
For the cookie base, we start with softened butter and brown sugar for that rich, buttery texture and caramel-like sweetness.
A splash of vanilla extract and an optional drizzle of maple syrup add even more fall flavor to the mix. Be sure to look for pure maple syrup, unless you’re lucky enough to be able to tap your own maple trees!
Fun Fact: It takes 40 gallons of maple sap to produce 1 gallon of maple syrup.
The pecan filling is where the magic happens—chopped pecans, a little more brown sugar, and pure maple syrup come together to create that gooey, pie-like topping. A pinch of cinnamon and melted butter bring it all home.
Variations & Add-Ins
Want to change things up a bit? These pecan pie cookies are easy to customize. Add a handful of chocolate chips or a drizzle of caramel if you’re after something extra sweet. In the mood for something a little richer? Swap in dark chocolate chunks and turn them into dark chocolate pecan cookies—they’re amazing warm out of the oven.
You can also press the dough into a pan and bake them as pecan pie cookie bars, which are great for sharing. If you’re going for a bakery-style look, grab a round cookie cutter to shape them like Crumbl cookies. And for bite-size treats, bake them in muffin cups for mini pecan tart cookies that are just the right size for holiday platters or gifting.
How to Make Pecan Pie Cookies
Preheat your oven to 350°F and line a cookie sheet or baking sheet with parchment paper.
1. Prep the Dough
In a large mixing bowl or medium bowl, cream together the butter and brown sugar until smooth. Add in the egg yolk and vanilla extract, mixing well until combined.
Mix the flour mixture (flour + salt) into the wet ingredients using a wooden spoon or hand mixer on low speed until a dough forms. Stir in maple syrup here if you’re using it.
2. Shape and Fill
Use a cookie scoop to portion the cookie dough into 1-inch balls. Place on the prepared baking sheet, and flatten each one slightly using a spoon or your thumb to create a well in the center of each cookie.
In a small bowl, mix together the filling ingredients: chopped pecans, brown sugar, maple syrup, melted butter, cinnamon, and salt.
Spoon about 1 teaspoon of the pecan filling for cookies into the center of each dough round.
3. Bake and Cool
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the pecan pie filling is bubbly.
Let them cool completely on the baking sheet, then transfer to a wire rack.
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Recipe Tips for Success
- Use room temperature butter for easy mixing and the smoothest cookie dough.
- Flatten the cookie base slightly before adding filling so it stays put and doesn’t run.
- For a chewy pecan pie cookie, don’t overbake—they continue to set while cooling.
- Let cookies cool fully before moving to avoid crumbling or losing shape.
Storage Tips
Store cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, layer with wax paper or plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
Recipe Questions and Answers
You can! Just keep in mind, pie crust pecan cookies will be flakier and more like a mini tart than a chewy pecan pie cookie.
Nope. You can substitute with corn syrup for a more traditional pecan pie cookie recipe.
Yes! You can shape the dough and store it in plastic wrap in the fridge overnight, then add filling and bake cookies the next day.
More Pecan Desserts
Best Christmas Cookies
4-Ingredient Pecan Sandies
Brownies and Dessert Bars
Chocolate Chip Toasted Pecan Bars
Brownies and Dessert Bars
Turtle Bars
Homemade Pies
Chocolate Bourbon Pecan Pie
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Pecan Pie Cookies (Without Corn Syrup)
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Ingredients
For the Cookie Base:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- *optional 1 tablespoon of pure maple syrup for color and added flavor.
For the Topping:
- ⅓ cup chopped pecans
- 2 tbsp brown sugar
- 1 tbsp pure maple syrup
- ½ tbsp melted butter
- Pinch of cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter and brown sugar until smooth.
- Add the egg yolk and vanilla extract, mixing until smooth.
- Stir in the flour and salt with a wooden spoon until fully combined.
- Roll the dough into 1-inch balls and flatten slightly with a measuring spoon.
- In a small bowl, mix the chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, cinnamon, and salt until well combined.
- Spoon 1 tsp of the pecan topping onto each flattened cookie.
- Bake for 10 – 12 minutes, or until the edges are golden and the pecan topping is bubbly.
- Allow the cookies to cool completely on the pan before transferring them to a wire rack.
Notes
- Use softened butter for easy mixing and smooth dough.
- Flatten the dough balls with a measuring spoon or shot glass slightly before adding the topping for even baking and for a compartment for the filling to not seep out of the cookies.
- Add a tablespoon of maple syrup to the cookie dough for a caramelized flavor and golden color.
- Allow the cookies to cool fully before transferring to maintain their shape and texture.
Nutrition information is automatically calculated, so should only be used as an approximation.
