Discovering the Delight of Crumbl Copycat Pecan Pie Cookies

Update : December 3, 2025

Delicious pecan pie cookies inspired by Crumbl's recipe.

Baking cookies at home can be a satisfying activity. The smell of fresh cookies filling your kitchen, the heat from the oven, and the joy of sharing them with friends are all part of the experience. One delightful cookie recipe to try is the Crumbl Copycat Pecan Pie Cookies. These cookies bring the flavors of a classic pecan pie into a soft and chewy treat that is perfect for any occasion. The combination of sweet caramel, crunchy pecans, and creamy frosting will surely make this dessert a hit.

Why Make This Recipe

You might wonder why you should spend time making these cookies instead of just buying them from a store. The answer is simple: homemade cookies taste better, and they give you a chance to experiment in the kitchen. Pecan Pie Cookies offer a unique twist on a classic dessert. They combine the flavors we all love about pecan pie with the fun and convenience of cookies.

Here are some reasons to make these scrumptious cookies:

Freshness: When you bake at home, you can enjoy your cookies warm and fresh from the oven. This makes your treat even more enjoyable.
Customizable: You can adjust the ingredients based on your preferences. Want more pecans? Go for it! Prefer less caramel? That’s up to you!
Fun Activity: Baking cookies is a fun project that anyone can enjoy. It’s perfect for families, friends, or even solo cooking days.
Great for Sharing: These cookies make fantastic gifts. Bake a batch for birthday celebrations, holidays, or just because.
Delicious Flavors: With the combination of pecans, caramel sauce, and optional frosting, these cookies offer rich flavors that will please any palate.

How to Make Crumbl Copycat Pecan Pie Cookies

Creating your own Crumbl Copycat Pecan Pie Cookies is easy and fun. Follow the steps below to whip up a batch that everyone will love.

Ingredients

Gather the following ingredients:

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup pecans, coarsely chopped and toasted
½ cup caramel sauce (store-bought or homemade)
½ cup cream cheese, softened (optional)
2 tbsp powdered sugar (optional)
1 tsp fresh lemon juice (optional)

Directions

Mix the Dry Ingredients: Start by taking a large mixing bowl. Whisk together 2 ½ cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of kosher salt. Make sure they are evenly combined.
Beat the Butter and Sugars: In another bowl, add 1 cup of softened unsalted butter. Then, mix in 1 cup of packed brown sugar and ½ cup of granulated sugar. Beat these together on medium speed for about 3 minutes. The result should be light, fluffy, and pale in color.
Add Eggs and Vanilla: Add the 2 large eggs into the butter-sugar mixture, one at a time. Make sure to beat well after each addition. Next, stir in 1 tsp of pure vanilla extract.
Combine Wet and Dry Mixes: Gradually fold the dry flour mixture into the wet ingredients. Mix just until there are no dry streaks left in the batter.
Add Pecans: Now stir in 1 cup of coarsely chopped and toasted pecans. Save about 1 tablespoon of the pecans for toppings later. Once mixed, cover the dough and shape it into a disc. Refrigerate the dough for 15–20 minutes to make it firm.
Preheat the Oven: As the dough chills, preheat your oven to 350°F (175°C).
Scoop the Dough: After chilling, take the dough out of the refrigerator. Using a 2-inch cookie scoop, scoop the dough onto a parchment-lined baking sheet. Space the balls about 2 inches apart.
Bake: Bake the cookies for about 12–14 minutes. You want the edges to look lightly golden, and the centers should be set.
Drizzle with Caramel: While the cookies are still warm, use a generous spoon to drizzle caramel sauce over each cookie. Let it seep into the warm cookies for extra flavor.
Frosting (Optional): If you want to make the optional frosting, whisk together ½ cup of softened cream cheese, 2 tbsp of powdered sugar, and 1 tsp of fresh lemon juice until smooth. Then, pipe or spread a thin layer of frosting on each cooled cookie. Sprinkle the reserved pecan pieces on top. Let the frosting set for a few minutes before serving.

How to Serve Crumbl Copycat Pecan Pie Cookies

Once your cookies are ready, it’s time to enjoy them! You can serve them warm or at room temperature. They pair perfectly with a glass of milk or a cup of coffee. If you’re serving them at a gathering, arrange them nicely on a platter with the optional frosting. You can also add extra caramel sauce drizzled over the cookies for presentation. Don’t forget to have napkins on hand, as their gooey goodness can get a little messy!

How to Store Crumbl Copycat Pecan Pie Cookies

If you have leftover cookies, storing them is simple. You can keep them in an airtight container at room temperature. They will stay fresh for about 3–5 days. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They can last in the freezer for up to three months. When you’re ready to enjoy them, just thaw them at room temperature or pop them in the microwave for a few seconds to warm them up again.

Tips to Make Crumbl Copycat Pecan Pie Cookies

Use Fresh Ingredients: Always ensure your ingredients, especially baking powder and baking soda, are fresh for the best results.
Toast Your Pecans: Toasting the pecans before adding them to the dough enhances their flavor. Just spread them on a baking sheet and bake for about 5–7 minutes at 350°F, watching closely to avoid burning.
Adjust the Caramel: If you love caramel, feel free to add more! You can even drizzle extra caramel before serving.
Experiment with Flavors: Feel free to add a hint of cinnamon or nutmeg to the dough for an extra layer of flavor.
Leavening Agents: Be mindful while using baking powder and baking soda. They help the cookies rise and ensure soft, chewy cookies.

Variation

While the original recipe is delicious, you can switch things up. Here are a few ideas:

Chocolate Chips: Add a cup of semi-sweet chocolate chips to the dough for a chocolatey twist
Different Nuts: Try replacing pecans with walnuts or adding a mix of both for varied texture.
Spices: Introduce spices like cinnamon or ginger to give these cookies a warm and cozy flavor.
No Frosting: If you prefer simpler cookies, skip the frosting and enjoy them plain with just the caramel drizzle.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and keep it in the refrigerator for up to 2 days. Just remember to let it sit at room temperature for a few minutes before scooping and baking.

Can I use margarine instead of butter?

While you can use margarine, the taste and texture may differ slightly. For the best flavor, unsalted butter is recommended.

How can I tell when the cookies are done baking?

Look for lightly golden edges and set centers. The cookies will continue to cook slightly after being taken out from the oven, so don’t over-bake them.

Try this recipe, and you will see how delicious these cookies can be. Happy baking!

Crumbl Copycat Pecan Pie Cookies

Print Recipe

A delightful twist on classic pecan pie, these soft and chewy cookies combine sweet caramel and crunchy pecans, ideal for any occasion.

Total Time: 34 minutes
Yield: 24 cookies 1x

Ingredients

Scale

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup pecans, coarsely chopped and toasted
½ cup caramel sauce (store-bought or homemade)
½ cup cream cheese, softened (optional)
2 tbsp powdered sugar (optional)
1 tsp fresh lemon juice (optional)

Instructions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
In another bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until combined.
Stir in the pecans, reserving 1 tablespoon for topping. Cover the dough and refrigerate for 15-20 minutes.
Preheat the oven to 350°F (175°C).
Scoop the chilled dough onto a parchment-lined baking sheet, spacing the balls 2 inches apart.
Bake for 12-14 minutes until the edges are lightly golden and the centers are set.
While warm, drizzle caramel sauce over each cookie.
For optional frosting, mix cream cheese, powdered sugar, and lemon juice until smooth, then frost the cooled cookies and sprinkle with reserved pecans.