These Pecan Pie Cookie Cups are the perfect autumn treat! Made with a pumpkin spice cookie mix, they're filled with a buttery pecan filling and topped with a drizzle of chocolate sauce.
The result is a delicious, festive cookie that's perfect for fall gatherings. And best of all, they're super easy to make. So if you're looking for a show-stopping dessert that will impress your guests, look no further than these Pecan Pie Cookie Cups!
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
The best part of fall is all the delicious food that comes with it. One of my favorite fall easy cookie recipe is for these pecan pie cookie cups. The recipe starts with a pumpkin spice cookie mix, and then filled with a homemade pecan pie filling.
The result is a batch of delicious, bite-sized treats that are perfect for any autumn gathering. Not only do they look festive, but they taste amazing too. I guarantee that everyone will be asking for the recipe once they've try one (or two) of these cookie cups.
This recipe is almost like pecan pie, only in a cookie cup! The filling for this recipe is very similar to the filling I used for my Mini Pecan Tartlets recipe.
Looking for more Easy Desserts for Fall? Try my Cake Mix Pumpkin Chocolate Chip Cookies, Pumpkin Apple Dump Cake or my Mini Pumpkin Bundt Cakes.
Table of Contents
Betty Crocker Pumpkin Spice Cookie Mix
Package cookie mixes are a convenient and affordable way to bake delicious cookies at home. For this recipe I used a Betty Crocker Pumpkin Spice Cookie Mix as the base for the cookie cup.
- Be sure to read the instructions on the package carefully. Some mixes may require you to add additional ingredients, such as eggs or butter.
- Be mindful of bake time. Overbaking can result in dry, crumbly cookies, so be sure to set a timer and check on your cookies regularly. Finally, don't be afraid to get creative! Adding your own mix-ins, such as chocolate chips or nuts, can take your cookies from ordinary to extraordinary.
How to make cookie cups
Making cookie cups is a fun and easy way to enjoy cookies with a twist. All you need is a simple cookie recipe, a cupcake pan, and some frosting or filling of your choice.
Prepare the cookie dough according to your recipe. Using a small ice cream scoop, spoon, or tart tamper tool, place dough into the bottom of a muffin pan. I think mini muffin pans work best for cookie cups.
Make sure the dough is evenly distributed and not too thick. Bake the cookies for the time specified in your recipe. Once they are done baking, let them cool completely before removing them from the pan.
To fill the cookie cups, simply pipe or spoon frosting or filling into the center of each one. You can get creative with different flavor combinations – the possibilities are endless!
🍽Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
For the Cookies
- 1 pouch Betty Crocker Pumpkin Spice Cookie Mix; 17.5 oz size
- Flour
- Butter; softened
- 1 egg
For the Pecan Pie Filling
- 1 Egg
- Brown sugar
- Corn syrup; I used Karo Light
- Vanilla extract
- Chopped pecans
- Chocolate syrup to drizzle; optional
Cooking Tip: The Pastry Dough Tart Tamper Tool works great for this recipe, however, if you don't have one, try using the back of a melon ball scoop.
Step-by-Step Directions
- Step 1: Preheat oven to 365° F. In a medium bowl, combine the ingredients for the Pecan Pie Filling; set aside while you bake the cookie cups.
- Step 2: In a mixing bowl, combine the Pumpkin Spice Cookie Mix with the flour, egg and softened butter. Shape the dough into 1 ¼ inch balls and place in a mini muffin tin that has been sprayed with non-stick cooking spray.
- Step 3: Shape the dough into 1 ¼ inch balls and place in a mini muffin tin that has been sprayed with non-stick cooking spray.
- Step 4: Make an indentation in the center using the Pastry Dough Tart Tamper Tool.
- Step 5: Bake for 10 minutes. Remove cookie cups from oven and reshape the indentations. You can use the back of a melon ball scoop or the tart tamper tool again. Do not use your thumb! The dough is very hot.
- Step 6: Spoon 1 tablespoon of the pecan pie filling into each cookie cup.
- Step 7: Bake for another 8 minutes or until the edges are golden brown.
- Step 8: Cool for 10 minutes before running a knife around the edge of each cookie cup to loosen. Continue to cool in the pan for another 30 minutes before removing to make sure the cookie cups do not fall apart.
Serving Tips
- Drizzle melted chocolate, chocolate syrup or even caramel syrup on top of the cookies.
- The perfect little piece of heaven in a cookie cup...wouldn't you agree?
Before You Begin!
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Recipe Variations
- You can use any cookie mix flavor for this recipe. Chocolate cookie mix would be delicious with the pecan filling.
- Add mini chocolate chips to the pecan filling!
- Check out my Pumpkin Coffee Cake Recipe.
Cookie Storage Tips
- Baked cookies can last for several weeks if stored properly. The key is to keep them fresh and prevented from drying out. One way to do this is to place them in an airtight container. This will help to keep out moisture and preserve the cookies’ flavor and texture.
- Another way to store baked cookies is to place them in a single layer on a plate or tray and cover them with plastic wrap. This will allow the cookies to breath and prevent them from becoming soggy.
- Whatever method you choose, make sure to check on the cookies regularly and discard any that show signs of spoilage. With proper care, your baked cookies will stay fresh and delicious for weeks to come.
Cookie Freezing Tips
- Simply bake your cookies as usual, allow them to cool completely, and then place them on a baking sheet in the freezer.
- Once they are frozen solid, transfer them to an airtight container or freezer bag.
- When you are ready to enjoy a cookie (or two), simply remove as many as you need from the freezer and let them thaw at room temperature for about an hour.
- Frozen cookies will stay fresh for up to six months, so you can always have a tasty treat on hand.
📖 Recipe Card
Pecan Pie Cookie Cups
Ingredients
Method
- Preheat oven to 365 degrees.
- In a medium bowl, combine the ingredients for the Pecan Pie Filling; set aside while you bake the cookie cups.
- In a mixing bowl, combine the Pumpkin Spice Cookie Mix with the flour, egg and softened butter.
- Shape the dough into 1 ¼ inch balls and place in a mini muffin tin that has been sprayed with non-stick cooking spray.
- Make an indentation in the center of each cookie ball to form a cup.
- Bake for 10 minutes.
- Remove cookie cups from oven and reshape the indentations. You can use the back of a wooden spoon or the tool I share above works great. Do not use your thumb! The dough is very hot.
- Spoon 1 tablespoon of the pecan pie filling into each cookie cup.
- Bake for another 8 minutes or until the edges are golden brown.
- Cool for 10 minutes before running a knife around the edge of each cookie cup to loosen.
- Continue to cool in the pan for another 30 minutes before removing to make sure the cookie cups do not fall apart.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2016 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Michele Michael Graham says
Yummy. I need to dig out my mini muffin tin. Thanks for posting at Funtastic Friday
Michelle James says
These look so yummy! I like that they are single size!
Lois says
Thank you Michelle! I love individual treats!
Stephanie Schulte says
These look great! Can you use light corn syrup instead of regular?
Lois says
I sent you a personal email Stephanie. I hope you received it earlier this morning. I used Light Corn Syrup for this recipe, not dark.
Kristin says
I can only find a 14 oz package of the pumpkin spice cookie mix? Can I use this and make recipe the same??
Lois says
Hi Kristin! I just sent you an email, so hopefully you've received it and it didn't end up in your spam folder.
I've only seen the 17.5 ounce sizes of cookie mix. However, I did a little research for you! You can add a few ounces of yellow cake mix to the cookie mix as per Taste of Home: https://www.tasteofhome.com/article/the-surprising-reason-why-theres-less-cake-mix-in-your-box/
Keep an extra box of yellow cake mix in a mason jar. When the difference matters, Use a scale and add a couple of ounces to the mix. The yellow works with any flavor.
Another interesting fact I found here: https://www.sun-sentinel.com/features/food/recipe-requests/fl-fea-yafi-cake-mix-20170602-story.html
She actually has a recipe you can make with flour, baking soda, baking powder and sugar that you can keep in a mason jar and add to cake mixes that have changed sizes.
I hope this helps you with making the cookies! Thank you for reading my site and reaching out to me.
Vicki Williams says
How many cookie cups does this recipe make? It looks delicious....
Lois says
This recipe should give you 36 cookie cups. Thank you for visiting!
Julia says
36 with the ball size you said in your recipe? I just made them and only got 15. I wasnt even able to fill all the cups in my mini muffin tin. Were the balls supposed to be smaller?
Lois says
I did a little research and when I made and created this recipe back in 2016, the size of cookie package was a bit larger and gave me 36. The newer packages are smaller and will give you less cookies. The cookie balls should be around 1 ¼ inch in size. I'm sorry the recipe didn't work out for you.
Wanda says
Can these be frozen?
Lois says
I have never tried to freeze them, but I think they would freeze pretty good! Place them on a tray in a single layer and flash freeze for about 30 minutes. Then remove the frozen cookie cups and place in a freezer safe bag or container. Thank you for visiting!
Dale Ann Luzzi says
In the process of making these! Have to run tithe market for vanilla!
Lois says
I just saw your photo on IG! They look so good!!! I need to make this recipe again. Thanks for the tag!
Catherine Sokolowski says
Your cookies look amazing and I can imagine that they taste as good as they look. I have pinned and will definitely be making them during the holidays.
Lois says
Thank you Catherine! I hope you enjoy them!
Joanne DiPalo says
Yes, Delicious! and just in time for Thanksgiving desserts. I'm a pecan pie fan and I love individual desserts like your pumpkin spice pecan pie cookie cups. This is so terrific for holiday entertaining.
Angie at Postcards from the Ridge says
These look amazing, Lois! And they're just the right size. Thanks for the recipe!
Mary K.- The Boondocks Blog says
Pinned so that my daughter who is studying to become a pastery chef will make them for me. I am the official house tester.
Maria Brittis says
I am so bummed that I can't eat these, they are my favorite! I have an ulcer and I'm on a strict diet of bland food 🙁 its been a drag, since Holidays are my favorite time of year! Will book mark this for when I am healed. Maria
sassytownhouseliving says
nom nom those sure look good! I must try. thx so much for sharing!
Janet Coon Shabbyfufu says
Looks delish...you are an amazing baker!
taylorlisa says
If only these were gluten-free. Or maybe it's better for me that they aren't LOL They look delicious.
Maureen says
These look so yummy! They would make a nice addition to my Christmas cookie tray this season!
debbie says
Wow! These look amazing! Got to take them to Thanksgiving!