Crumbl 🙀 Pecan Pie Cookies

These Crumbl. pecan pie cookies are made with a soft sugar cookie base instead of the pie crust and are topped with pecan pie filling! To die for.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line baking sheet with parchement paper; set aside.

Step 2

Cream butter, oil, sugar, & powdered sugar in lg. mixing bowl. Add egg & vanilla; mix until combined. Add flour, salt, & baking powder; mix until combined.

Step 3

Using lg. cookie scooper, scoop out 9 equally sized cookie balls, place on prepared baking sheet. Gently flatten to about 1”, then using a ¼ measuring cup, press down center of cookie to make room for pecan pie filling.

Step 4

Bake (8-9 min.) then cool on baking sheet.

Step 5

In med. saucepan over med., heat butter, brown sugar, & pecans until butter & sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. (Mixture needs to to bubble for 1-2 min.)

Step 6

Add cinnamon, nutmeg, salt, cream, & vanilla; whisk to combine.

Step 7

Remove from heat; top cookies with this pecan pie mixture. Cool down (20-30 min.) & enjoy!

Step 8

You can store these pecan pie cookies in an air-tight container at room temp. (up to 4 days.) Once you’re ready to enjoy them pop them in the micro. for a few seconds to get them all gooey & enjoy!

Step 9

…or store in fridge (up to 7 days) in an air-tight container.

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