These Pecan Pie Thumbprint Cookies are a perfect blend of sweet, nutty, and buttery flavors. Inspired by the classic pecan pie, these cookies are simple to make and bursting with flavor, making them a great choice for any occasion, especially the holidays. The combination of oats, brown sugar, and pecans creates a delightful texture, while the maple syrup and cream add a touch of richness. These cookies are a must-try for anyone who loves a good dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup chopped pecans
2 tablespoons maple syrup
1 tablespoon heavy cream
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the flour, rolled oats, and salt together. Set aside.
In a separate bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Gradually add the flour-oat mixture to the butter mixture, stirring until combined and a dough forms.
Scoop out about 1 tablespoon of dough and roll it into a ball. Place it onto the prepared baking sheet.
Use your thumb to press a well into the center of each dough ball.
In a small bowl, combine the chopped pecans, maple syrup, and heavy cream. Stir to form the pecan pie filling.
Spoon about 1 teaspoon of the pecan mixture into each thumbprint.
Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
Servings and Timing
Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Storage/Reheating
To store these cookies, simply place them in an airtight container at room temperature. They should stay fresh for about 4-5 days. If you prefer to keep them longer, you can store them in the fridge for up to a week or freeze them for up to 3 months. When ready to enjoy, simply let them come to room temperature or heat them up in the microwave for a few seconds for that fresh-baked feel.
FAQs
How do I know when the cookies are done?
I watch for the edges of the cookies to turn golden brown. The center will still be soft, but the cookies will firm up as they cool.
Can I make these cookies without oats?
You can try making them without oats, but the texture will be different. I like the chewiness that oats provide, but if you’re not a fan, you can substitute the oats with more flour.
Can I use a different nut instead of pecans?
While pecans are classic for this recipe, you can use other nuts like walnuts or almonds if you prefer. The flavor will be different, but still delicious!
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the label to ensure it’s a 1:1 replacement for regular flour.
How can I make the filling more like traditional pecan pie filling?
To make the filling even more like a pecan pie, you could add a bit more maple syrup and a splash of vanilla extract for extra sweetness. The heavy cream will help make it rich, but feel free to adjust to your taste.
Conclusion
These Pecan Pie Thumbprint Cookies are a delicious and easy-to-make treat that blends the flavors of classic pecan pie with the delightful texture of thumbprint cookies. Whether you’re baking for a special occasion or just looking for a comforting sweet treat, these cookies are sure to impress. The combination of oats, brown sugar, and maple syrup creates a flavor-packed experience that’s perfect for any time of year. Enjoy these cookies with a cup of tea or coffee for the ultimate indulgence!
Recipe:
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Pecan Pie Thumbprint Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Pecan Pie Thumbprint Cookies are a perfect blend of sweet, nutty, and buttery flavors, combining the texture of thumbprint cookies with a rich pecan pie filling. They’re simple to make and ideal for any occasion, especially the holidays.
Ingredients
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup chopped pecans
2 tablespoons maple syrup
1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the flour, rolled oats, and salt together. Set aside.
- In a separate bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until incorporated.
- Gradually add the flour-oat mixture to the butter mixture, stirring until combined and a dough forms.
- Scoop out about 1 tablespoon of dough and roll it into a ball. Place it onto the prepared baking sheet.
- Use your thumb to press a well into the center of each dough ball.
- In a small bowl, combine the chopped pecans, maple syrup, and heavy cream. Stir to form the pecan pie filling.
- Spoon about 1 teaspoon of the pecan mixture into each thumbprint.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
Notes
Store in an airtight container for 4-5 days at room temperature, or refrigerate for up to a week.
For long-term storage, freeze the cookies for up to 3 months.
For a more traditional pecan pie flavor, add extra maple syrup and vanilla extract to the filling.
For gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
