Introduction
If you’ve ever stood in line at Crumbl for their famous pecan pie cookies, you’re not alone. These thick, buttery sugar cookies filled with warm pecan pie topping are pure holiday magic. The good news? You can make Crumbl pecan pie cookies right in your own kitchen. In this article, you’ll get the exact copycat recipe, helpful tips for perfecting the texture, and answers to popular Crumbl questions like whether the cookies are halal and how many calories are in one. From fall gatherings to cozy nights in, these cookies bring sweet comfort with every bite.
My Crumbl-Inspired Cookie Journey
Craving Comfort in Cookie Form
The first time I bit into a Crumbl pecan pie cookie, I was floored. Thick, soft, golden cookie on the outside—and that gooey, nutty center? Like pecan pie met a bakery dream. I couldn’t stop thinking about it. But living in Asheville, NC, meant the nearest Crumbl store was a good drive away. And I’ve got twins with appetites and schedules of their own. So I did what I always do when something delicious calls my name—I figured out how to make it at home.
That’s how this Crumbl pecan pie cookies recipe was born. After a few (okay, five) test batches and a lot of feedback from my brutally honest kids, I got it just right. The cookie is thick but tender, slightly crisp at the edges, and made to cradle that buttery pecan filling without getting soggy. The filling itself? Loaded with brown sugar, cream, and toasted pecans—it sets into a glossy, rich topping that tastes just like pie.
Why These Cookies Are Worth Making
What I love most about this recipe is its flexibility. You can make the cookies ahead and fill them later. They freeze beautifully. And they look impressive on any dessert table. Whether you’re baking for Thanksgiving, a cookie swap, or just because you’re in the mood for something decadent, these homemade Crumbl pecan pie cookies are pure comfort in a few easy steps.
Up next, I’ll walk you through the exact ingredients and tips to nail the texture, flavor, and signature Crumbl style.
Crumbl pecan pie cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup oil vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 2 & 1/3 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
- Pecan pie filling
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cup chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
- Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
- 1/2 cup butter,1/3 cup oil,1/2 cup granulated sugar,1/4 cup powdered sugar
- Add the egg, and vanilla extract, and mix until combined.
- 1 egg,1 tsp vanilla extract
- Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a 1/4 measuring cup, press down the center of the cookie to make room for the pecan pie filling.
- 2 & 1/3 cup flour,1/4 tsp salt,1 tsp baking powder
- Bake for 8-9 minutes then cool on the baking sheet.
- Make the pecan pie filling.
- In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes.
- 5 tbsp butter,2/3 cup brown sugar,1 & 1/4 cup chopped pecans
- Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine.
- 1 tsp vanilla extract,1/3 cup heavy cream,1/4 tsp cinnamon,1 pinch nutmeg,1 pinch salt
- Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!
Notes
Freezing: Cookies freeze well up to 2 months. Cool completely, store in airtight container with parchment between layers. Thaw at room temp and microwave 10–15 seconds for gooey filling.
Bake Time: Oven temps vary, cookies are done when edges are set and centers are slightly soft. They firm up as they cool.
Make Ahead: Bake cookies ahead and add filling on serving day for best texture.
Cookie Size: For smaller cookies, reduce baking time and size of filling well accordingly. Nutrition
Calories: 570Calories | Carbohydrates: 58g | Protein: 6g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 274mg | Potassium: 132mg | Fiber: 2g | Sugar: 31g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
The Secrets Behind Perfect Crumbl Pecan Pie Cookies
The Dough That Holds It All
The cookie base is just as important as the filling. For Crumbl pecan pie cookies, you want a thick, soft sugar cookie that can hold its shape and cradle a rich filling. That means using both butter and oil in the dough. The butter gives richness, while the oil adds tenderness without making the cookie too greasy. A mix of granulated and powdered sugar helps keep the texture soft without spreading too much in the oven.
Don’t skip the step where you press down the center of each dough ball with a measuring cup. It creates that perfect “well” to hold your pecan pie filling later. After baking, they’ll still look a little underdone in the middle—and that’s exactly what you want. They’ll firm up as they cool, keeping that soft-baked Crumbl cookie texture.
Here’s a quick tip: for a neater shape, use a large cookie scoop so all your cookies are the same size, and chill the dough for 10 minutes if it feels too soft to shape.
Building the Pecan Pie Center
Now let’s talk about that glorious pecan filling. It’s not just chopped pecans thrown on top—it’s cooked low and slow in a mix of butter, brown sugar, and cream until it thickens into a glossy, pie-like topping. Cinnamon and nutmeg bring warmth, and a splash of vanilla ties everything together. This isn’t just a topping—it’s the heart of the cookie.
Once the filling is ready, spoon it gently into each baked cookie well. Let it set for 20–30 minutes, and you’ll have rich, gooey Crumbl pecan pie cookies that are buttery, nutty, and just sweet enough. Coming up next, I’ll share how to store, freeze, and even make these ahead for stress-free holiday baking.
How to Store and Make Ahead Crumbl Pecan Pie Cookies
Make-Ahead Friendly (Yes, Really)
One of my favorite things about these Crumbl pecan pie cookies is how well they handle advance prep. With twins running around, I’ve learned to bake in batches and store strategically. Here’s the secret: bake the cookie bases first, then store them in an airtight container for up to three days at room temperature. When you’re ready to serve, warm the pecan pie filling, spoon it in, and let it set.
Want to plan further ahead? These cookies freeze beautifully. Once they’re baked and cooled (before filling), layer them with parchment in a freezer-safe container. They’ll stay fresh for up to two months. Thaw at room temperature, then add warm filling just before serving. The result? A fresh-from-the-bakery experience without the last-minute rush.
Keeping That Perfect Texture
Getting the texture right is what takes these cookies from good to crave-worthy. You’re aiming for a cookie that’s thick, soft, and just a little chewy—strong enough to hold the filling but tender when you bite in. The trick is to slightly underbake the cookies. Pull them from the oven when the edges are set but the centers still look soft.
Another texture trick? Let the pecan pie topping cool before adding it to the cookies. Too hot, and it’ll sink in. Slightly warm, and it settles on top like a glossy pie crown. If you’re serving them later, pop the assembled cookies into the microwave for 10–15 seconds before eating. That little blast of heat brings back the fresh-baked gooey magic.
Crumbl FAQs & Copycat Cookie Tips
Is Crumbl cookie halal?
Crumbl does not market its cookies as halal-certified. While many of their classic recipes, like the sugar and chocolate chip cookies, are made with basic ingredients (flour, sugar, butter, etc.), the brand hasn’t officially confirmed halal compliance. Some flavors may include alcohol-based extracts or other processed ingredients that raise concerns for those following strict halal guidelines. If you’re baking at home, though, you’re in full control—this Crumbl pecan pie cookies recipe can easily be made with halal-certified butter and vanilla.
What is Crumbl Cookies’ most popular flavor?
Among hundreds of rotating flavors, Crumbl’s most iconic and crowd-favorite cookie is the Milk Chocolate Chip—a gooey, warm, bakery-style take on a classic. Close behind? Cookies & Cream, Chilled Sugar, and seasonal flavors like Pumpkin Roll or Pecan Pie. Fans wait weekly for the rotating menu, but recreating favorites at home—like this Crumbl pecan pie cookies recipe—means you never have to wait for it to come back around.
What is the $17.50 cookie?
That headline-grabbing cookie was a special edition, large-format cookie cake released during a promotional week. It was layered, filled, and meant to be shared—priced at $17.50. While it sparked online buzz, most Crumbl cookies range from $4–$5 each. This homemade version of Crumbl pecan pie cookies costs far less, with ingredients you probably already have on hand.
Which Crumbl cookie has 1000 calories?
Some of the most indulgent Crumbl cookies—especially filled or frosted ones—can top 1000 calories per cookie. These are large, thick cookies meant to be shared (or not—we won’t judge). Our copycat Crumbl pecan pie cookies come in around 570 calories each, depending on size and filling amount.
Conclusion: Homemade Crumbl Pecan Pie Cookies Anytime You Crave Them
You don’t have to wait for Crumbl’s menu rotation or drive across town to satisfy a pecan pie cookie craving. With this easy and reliable recipe, Crumbl pecan pie cookies are just a mixing bowl and microwave away. From the thick sugar cookie base to the rich, buttery pecan pie topping, every bite delivers that signature bakery-style texture and flavor—without the high price tag or the wait.
Whether you’re baking for a holiday dessert table, sharing a batch with friends, or keeping a few stashed in the freezer for late-night cravings, this recipe gives you all the comfort and indulgence of the original. And because you’re baking it yourself, you can tweak everything—make them smaller, less sweet, or go heavy on the pecans. It’s your version of a cookie classic.
Once you taste that gooey center nestled into a soft, warm cookie shell, you’ll understand why this Crumbl-inspired recipe earns a permanent spot in your fall baking lineup. Cozy, crowd-pleasing, and endlessly giftable—this one’s a keeper.
