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!

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

1. 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.
2. In a mixing bowl, combine the Pumpkin Spice Cookie Mix with the flour, egg and softened butter.
3. 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.
4. Make an indentation in the center of each cookie ball to form a cup.
5. Bake for 10 minutes.
6. 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.
7. Spoon 1 Tablespoon of the pecan pie filling into each cookie cup.
8. 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?

Print

Pecan Pie Cookie Cups

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

All the taste of Fall are in these Pecan Pie Cookie Cups that start out with a packaged pumpkin spice cookie mix.

Course: Dessert

Cuisine: American

Keyword: Pumpkin Spice Cookies, Pecan Pie, Fall Recipe

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. In a medium bowl, combine the ingredients for the Pecan Pie Filling; set aside while you bake the cookie cups.
2. In a mixing bowl, combine the Pumpkin Spice Cookie Mix with the flour, egg and softened butter.
3. 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.
4. Make an indentation in the center of each cookie ball to form a cup.
5. Bake for 10 minutes.
6. 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.
7. Spoon 1 Tablespoon of the pecan pie filling into each cookie cup.
8. 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.

If you love mini desserts, you’re going to love these Pumpkin Pie Treats!