Pecan Pie Cookie Cups are filled with a sweet pecan pie filling inside a pumpkin spice cookie cup. The perfect little piece of heaven in a cookie cup. Let me show you how easy it is to make another favorite Easy Pumpkin Desserts that I love to make for family and friends.
One of the great tastes of Fall is a slice of pecan pie. Only sometimes baking a whole pie from scratch is too much work. Today I'm sharing an easy recipe for Pecan Pie Cookie Cups that start out with a package of Betty Crocker Pumpkin Spice Cookie Mix
The filling for this recipe is very similar to the filling I used for my Mini Pecan Tartlets recipe.
Betty Crocker Pumpkin Spice Cookie Mix
I've tried a few of these Betty Crocker Cookie Mix packages and they are easy and delicious. I know they're going to help me this holiday season be able to make delicious cookies for my family and friends
This recipe is almost like pecan pie cookies, only in a cookie cup!
Helpful Kitchen Tools
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- Pastry Dough Tart Tamper Tool - My favorite tool that I use to make my mini quiche comes in very handy with this recipe too!
- Mini Muffin Pan
- Batter Bowl - I love using my batter bowl for recipes.
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.
Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
For the Cookies
- 1 pouch Betty Crocker Pumpkin Spice Cookie Mix; 17.5 oz size
- 1 tbsp 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
Step-by-Step Directions
Step 1 | Combine the Ingredients
- 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.
- 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 2 | Shape the Dough Balls
- 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 using the Pastry Dough Tart Tamper Tool.
Step 3 | Baking Instructions
- 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 featured in the Helpful Kitchen Tools section. Do not use your thumb! The dough is very hot.
Step 4 | Add the Pecan Pie Filling
- 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.
Drizzle melted chocolate on top if you want and enjoy! The perfect little piece of heaven in a cookie cup...wouldn't you agree?
Tried any of my recipes? Let me know in the comments!
Ready for more great pumpkin recipes?
- Pumpkin Cheesecake Parfaits
- Pumpkin Pie Treats
- Mini Pumpkin Bundt Cakes - video too!
- Pumpkin Spice Pull Apart Bread - video too!
- Pumpkin Dump Cake
Pecan Pie Cookie Cups
All the taste of Fall are in these Pecan Pie Cookie Cups that start out with a packaged pumpkin spice cookie mix.
Ingredients
For the Cookie Cups
- 1 pouch 17.5 oz Betty Crocker Pumpkin Spice Cookie Mix
- 1 tbsp flour
- ½ cup butter; softened
- 1 egg
For the Pecan Pie Filling
- 1 egg; beaten
- ⅓ cup brown sugar; packed
- ¼ cup corn syrup
- ½ tsp vanilla
- 1 ½ cups chopped pecans
Instructions
- 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.
Notes
This is another great recipe to use the Tart Tamper Tool. It makes perfect indentations in the cookie dough without making any holes.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 68mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!
These look so yummy! I like that they are single size!
Thank you Michelle! I love individual treats!
These look great! Can you use light corn syrup instead of regular?
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.
I can only find a 14 oz package of the pumpkin spice cookie mix? Can I use this and make recipe the same??
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.
How many cookie cups does this recipe make? It looks delicious....
This recipe should give you 36 cookie cups. Thank you for visiting!
Can these be frozen?
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!
In the process of making these! Have to run tithe market for vanilla!
I just saw your photo on IG! They look so good!!! I need to make this recipe again. Thanks for the tag!
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.
Thank you Catherine! I hope you enjoy them!
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.
These look amazing, Lois! And they're just the right size. Thanks for the recipe!
Pinned so that my daughter who is studying to become a pastery chef will make them for me. I am the official house tester.
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
nom nom those sure look good! I must try. thx so much for sharing!
Looks delish...you are an amazing baker!
If only these were gluten-free. Or maybe it's better for me that they aren't LOL They look delicious.
These look so yummy! They would make a nice addition to my Christmas cookie tray this season!
Wow! These look amazing! Got to take them to Thanksgiving!