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!
Pecan Pie Cookie Cups
Do you love pecan pie? I do but sometimes making a whole pie is just too much. Today I’m sharing an easy recipe for Pumpkin Spice Pecan Pie Cookie Cups with you that is going to become your favorite recipe to make for the holidays.
Yes, I said pumpkin spice and pecan pie together in a cookie cup. Delicious and so incredibly easy! I know your family is going to love this yummy dessert and you’re going to love how easy it is to bake…especially if you’re like me, sometimes too busy to bake.
Holiday Baking with Betty Crocker
For years I have enjoyed baking quite a few different recipes for our family and to give as gifts to our neighbors and friends. Last year was a different story. I hardly did any baking. I was just too busy, which is why I’m so happy I tried these cookie mix packages!
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.
Why not purchase a few cookie mix packages to have on hand during the holidays? You can find a lot of different flavors; chocolate chip, peanut butter, sugar and my favorite pumpkin spice. I’ve already made the pumpkin spice cookies a few times. They’re easy and delicious.
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.
How to Make Pecan Pie Cookie Cups
- 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 1/4 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.
Once the dough is mixed, shape the dough into balls and place into a mini muffin pan. Make an indentation in the center using the Pastry Dough Tart Tamper Tool.
After the cookie cups have cooked for 10 minutes, remove from oven and add the pecan pie filling.
Bake for an additional 8 minutes until done. Be careful not to overcook.
Drizzle melted chocolate on top if you want and enjoy! The perfect little piece of heaven in a cookie cup…wouldn’t you agree?
More Delicious Fall Inspired Recipes:
- Pumpkin Cheesecake Parfaits
- Pumpkin Pie Treats
- Mini Pumpkin Bundt Cakes – video too!
- Pumpkin Spice Pull Apart Bread – video too!
- Pumpkin Dump Cake
All the taste of Fall are in these Pecan Pie Cookie Cups that start out with a packaged pumpkin spice cookie mix.
- 1 pouch 17.5 oz Betty Crocker Pumpkin Spice Cookie Mix
- 1 tbsp flour
- 1/2 cup butter; softened
- 1 egg
- 1 egg; beaten
- 1/3 cup brown sugar; packed
- 1/4 cup corn syrup
- 1/2 tsp vanilla
- 1 1/2 cups chopped pecans
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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 1/4 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.
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!