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You are here: Home / Recipes / Pumpkin Spice Pecan Pie Cookie Cups

Desserts Fall Holidays Recipes
Published: September 18, 2020 | Last Updated: October 16, 2020 | Author: Lois

Pumpkin Spice Pecan Pie Cookie Cups

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 Pumpkin Dessert Recipes that I love to make for family and friends.

closeup of Pecan Pie Cookie Cups

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!

Pecan Pie Cookie Cups on white tray drizzled with chocolate syrup.

Helpful Kitchen Tools

Affiliate Disclosure:  This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.

  • 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.

Seasonal Limited Edition Mix 17.5oz Pouch (Pack of 12) (Pumpkin Spice Cookie)Purchase Now

 

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.

Ingredients

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

Directions

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.

Pecan Pie Filling forbetty crocker pumpkin spice cookie mix

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 using the Pastry Dough Tart Tamper Tool.  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.

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.

cookie cups before and after baking in muffin pan.

Drizzle melted chocolate on top if you want and enjoy!  The perfect little piece of heaven in a cookie cup…wouldn’t you agree?

close up of Pecan Pie Cookie Cups with text overlay.

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

Pecan Pie Cookie Cups

Yield: 36 cookie cups
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

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
  • 1/2 cup butter; softened
  • 1 egg

For the Pecan Pie Filling

  • 1 egg; beaten
  • 1/3 cup brown sugar; packed
  • 1/4 cup corn syrup
  • 1/2 tsp vanilla
  • 1 1/2 cups chopped pecans

Instructions

  1. Preheat oven to 365 degrees.
  2. In a medium bowl, combine the ingredients for the Pecan Pie Filling; set aside while you bake the cookie cups.
  3. In a mixing bowl, combine the Pumpkin Spice Cookie Mix with the flour, egg and softened butter.
  4. 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.
  5. Make an indentation in the center of each cookie ball to form a cup.
  6. Bake for 10 minutes.
  7. 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.
  8. Spoon 1 tablespoon of the pecan pie filling into each cookie cup.
  9. Bake for another 8 minutes or until the edges are golden brown.
  10. Cool for 10 minutes before running a knife around the edge of each cookie cup to loosen.
  11. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  •  Batter Bowl
    Batter Bowl
  • 24-Cup Mini Muffin Pan
    24-Cup Mini Muffin Pan
  • Wooden Tart Tamper
    Wooden Tart Tamper
Nutrition Information:
Yield: 36 Serving Size: 1
Amount 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.

© Lois
Cuisine: American / Category: Desserts

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!

Pecan Pie Cookie Cups


23 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Michelle James says

    September 18, 2020 at 11:28 pm

    These look so yummy! I like that they are single size!

    Reply
    • Lois says

      September 25, 2020 at 5:50 pm

      Thank you Michelle! I love individual treats!

      Reply
  2. Stephanie Schulte says

    October 15, 2019 at 8:43 am

    These look great! Can you use light corn syrup instead of regular?

    Reply
    • Lois says

      October 15, 2019 at 10:31 pm

      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.

      Reply
  3. Kristin says

    September 29, 2019 at 9:54 am

    I can only find a 14 oz package of the pumpkin spice cookie mix? Can I use this and make recipe the same??

    Reply
    • Lois says

      September 29, 2019 at 10:54 am

      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. 

      Reply
  4. Vicki Williams says

    September 26, 2019 at 1:32 pm

    How many cookie cups does this recipe make? It looks delicious….

    Reply
    • Lois says

      September 29, 2019 at 11:02 am

      This recipe should give you 36 cookie cups. Thank you for visiting!

      Reply
  5. Wanda says

    September 16, 2019 at 1:13 pm

    Can these be frozen?

    Reply
    • Lois says

      September 20, 2019 at 1:03 pm

      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!

      Reply
  6. Dale Ann Luzzi says

    September 8, 2019 at 4:31 pm

    In the process of making these! Have to run tithe market for vanilla!

    Reply
    • Lois says

      September 9, 2019 at 9:33 am

      I just saw your photo on IG! They look so good!!! I need to make this recipe again. Thanks for the tag!

      Reply
  7. Catherine Sokolowski says

    September 4, 2018 at 10:34 am

    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.

    Reply
    • Lois says

      September 4, 2018 at 10:57 am

      Thank you Catherine! I hope you enjoy them!

      Reply
  8. Joanne DiPalo says

    November 17, 2016 at 8:32 pm

    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.

    Reply
  9. Angie at Postcards from the Ridge says

    November 17, 2016 at 1:15 pm

    These look amazing, Lois! And they're just the right size. Thanks for the recipe!

    Reply
  10. Mary K.- The Boondocks Blog says

    November 16, 2016 at 7:49 pm

    Pinned so that my daughter who is studying to become a pastery chef will make them for me. I am the official house tester.

    Reply
  11. Maria Brittis says

    November 16, 2016 at 12:03 am

    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

    Reply
  12. sassytownhouseliving says

    November 15, 2016 at 10:04 pm

    nom nom those sure look good! I must try. thx so much for sharing!

    Reply
  13. Janet Coon Shabbyfufu says

    November 15, 2016 at 9:13 pm

    Looks delish…you are an amazing baker!

    Reply
  14. taylorlisa says

    November 15, 2016 at 5:45 pm

    If only these were gluten-free. Or maybe it's better for me that they aren't LOL They look delicious.

    Reply
  15. Maureen says

    November 15, 2016 at 4:41 pm

    These look so yummy! They would make a nice addition to my Christmas cookie tray this season!

    Reply
  16. debbie says

    November 15, 2016 at 3:29 pm

    Wow! These look amazing! Got to take them to Thanksgiving!

    Reply

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