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Get ready for the holiday season with these pecan pie cookies! These pecan pie cheesecake cookies are a combination of pecan pie cheesecake and cookies - they are stuffed with a spiced cheesecake filling and topped with pecan pie filling! They’ll be your new favorite!
My stuffed strawberry cheesecake cookies are a reader favorite, so I knew I had to make a Thanksgiving version! Like my pumpkin cheesecake cookies, these pecan pie cookies are also loaded up with graham crackers and stuffed with cheesecake filling.
The pecan pie filling on top with a little bit of flaked sea salt balances out the creamy cinnamon spiced cream cheese filling and soft spiced cookie dough - it’s truly heavenly!
Why You'll Love These Pecan Pie Cookies
- These cookies taste just like pecan pie cheesecake in a cookie!
- You can easily make these pecan pie cheesecake cookies dairy free by using vegan cream cheese, vegan butter and dairy free milk!
- It’s based on my popular cheesecake cookie recipe and is loaded up with graham cracker pieces. The baked cookies are then topped with a delicious pecan pie filling.
- The graham cracker pieces are totally optional but they act like the “crust” to the pecan pie cheesecake!
- Butter: feel free to use regular butter or dairy free butter.
- Flour: I tested this recipe with all purpose flour. If you need these cookies to be gluten free you can use all purpose gluten free 1-1 baking flour.
- Graham Crackers: these are totally optional and you don’t have to add them if you don’t want to. You can blend them into fine crumbs or just chop them into small pieces if you are adding them to the cookie dough.
- Cream Cheese: feel free to use regular cream cheese or dairy free cream cheese if you need these cookies to be dairy free! If you’re based in Europe and your cream cheese comes in tubs, I recommend patting it dry with a paper towel as it has more moisture than cream cheese that comes in packets. While this recipe is really similar to my pumpkin cheesecake cookies, there are different measurements for the cream cheese and icing sugar!
- Icing Sugar: If you are using regular cream cheese, the icing sugar measurements are different than if you are using dairy free cream cheese, so be sure to check the notes in the recipe card below.
- Corn Syrup: you can use honey instead if you don’t have corn syrup.
- Milk: feel free to use regular whole milk or dairy free milk.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Line a baking sheet or plate with parchment paper. In a small bowl, whisk the cream cheese with the powdered sugar and cinnamon until smooth. If your cream cheese is a bit stiff you might need to use an electric mixer to do this!
Step 2: Scoop out 17 teaspoons of the cream cheese mixture and place on the baking sheet or plate. Freeze for at least 30 minutes, or until it is frozen solid.
Step 3: When the cream cheese is almost frozen, line two large baking sheets with parchment paper. Whisk the flour, salt and baking soda in a bowl and set aside.
Step 4: In a large bowl with a handheld mixer or in a stand mixer, beat the butter and sugars together for 1-2 minutes, until light and fluffy. Add the egg and vanilla extract then mix once more.
Step 5: Add the flour, cinnamon, salt and baking soda to the bowl and mix until it is just combined.
Step 6: Crush your graham crackers, either in a food processor or in a ziploc bag and crush them with a rolling. The graham cracker crumbs don’t have to be the same size, it’s ok to have some larger pieces! Stir the graham crackers into the cookie dough.
Step 7: Use a small cookie scoop to scoop balls of cookie dough onto the cookie sheet, they should be about 1 tablespoon each. Press the back of a teaspoon gently on the top of half the cookie dough balls to create an indent.
Step 8: Take the cream cheese filling out of the freezer and place one on to the cookie dough with the indents. Take a second ball of dough and place it over the cream cheese, pinching to seal the sides so the cream cheese is completely covered. Make sure you aren’t squishing it too much so the cream cheese isn’t being squished into the dough!
Step 9: Place the prepared cookie dough balls onto a cookie sheet and into the fridge while you work on the remaining dough. Preheat the oven to 350°Fahrenheit and keep the cookie dough balls in the fridge for at least 15 minutes while the oven preheats.
Step 10: Bake the cookies in the oven one sheet at a time for 8-11 minutes. You know they’re ready when the edges are light golden brown and the top is set.
Step 11: While the cookies are baking, make your pecan pie filling. Place the sugar, light brown sugar, corn syrup, vanilla extract and milk in a small saucepan over medium heat.
Stir constantly until the sugar has completely dissolved. Add the butter and pecans, stirring to combine.
Step 12: Stir the mixture until it has turned pale and thickened. It should pull away from the sides of the pan.
Scoop spoonfuls of the filling on top of each baked cookie, then sprinkle with flakey salt and allow them to cool on a cooling rack for 10-15 minutes. Enjoy!
FAQs and Expert Tips
Don’t worry if the filling gets thick while you wait to bake the second batch of cookies!
This filling doesn’t have to be soft to top the baked cookies, as it will soften up from the heat of the warm baked cookies.
I’ve even tested this using day-old pecan pie filling and it worked! You might just have to slightly flatten the filling on top.
Yes! To make these cookies dairy free just use vegan cream cheese, vegan butter and non-dairy milk.
The graham crackers are optional and you don’t have to add them if you don’t have them!
I recommend using honey instead!
- Properly measure your flour - I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method.
- Let the cream cheese filling freeze - make sure the filling is frozen solid before placing it on top of the cookie dough. You may have to let your cheesecake filling firm up a bit longer if it isn’t solid.
- Refrigerate the prepared cookies while the first batch bakes so that the cheesecake filling doesn’t soften in the meantime.
- Use a rolling pin to crush graham crackers - if you’re using graham crackers in the cookie dough, I suggest placing them in a plastic ziploc bag and crushing them with a rolling pin. It’s fine if some of the pieces are a bit bigger than others!
- Don’t panic if the pecan pie filling gets too thick - While you wait for the second batch of cookies to bake, the pecan topping will thicken up. That is totally normal, and once you spoon it over the warm cookies it will soften up!
Storage and Freezing Instructions
These pecan pie cheesecake cookies taste best on the day of baking. Store the baked cookies in an airtight container for up to 4 days in the fridge.
You can freeze the baked cookies by storing them in an airtight container. Just thaw them at room temperature!
More Cookie Recipes You'll Love
Pecan Pie Cheesecake Cookies
- Mixing Bowls
- Small Saucepan
- 6 Tablespoons (3 oz) cream cheese, softened regular or vegan
- pinch of ground cinnamon
- 2 Tablespoons powdered sugar (confectioner's sugar)
- ¾ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon cinnamon
- 6 graham crackers, finely crushed SEE NOTES
- 2 cups + 2 Tablespoons all-purpose flour
Pecan Pie Filling
- 3 Tablespoons milk (regular or vegan)
- 6 Tablespoons granulated sugar
- 6 Tablespoons light brown sugar
- 1½ teaspoon vanilla extract
- 6 Tablespoons corn syrup (or honey)
- 4½ Tablespoons butter (regular or vegan)
- 1 cup + 2 Tablespoons pecans, roughly chopped
- flakey salt, for sprinkling on top
- Place 17 teaspoons (roughly level) of cream cheese on the baking sheet or plate. Freeze for at least 30 minutes, or until frozen almost completely solid.
- When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
- Add in the flour, cinnamon, salt, and baking soda, and mix until just combined.
- Crush the graham crackers into fine crumbs (some larger pieces are okay as well). I like to put the graham crackers in a ziploc and crush them with a rolling pin. Stir the graham crackers into the dough.
- Use a small cookie scoop to scoop balls of dough onto the cookie sheet (1 Tablespoon each). Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
- Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough.
- Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge (for around 15 minutes) while it preheats.
- Bake the cookies in the preheated oven one sheet at a time for 8-11 minutes, or until the edges are slightly golden brown and the tops are set.
- While the cookies are in the oven, make the pecan pie filling. Add sugar, brown sugar, corn syrup, vanilla, and milk to a small saucepan over medium heat. Stir constantly until sugar has dissolved, then add in the butter and pecans.
- Stir until the mixture has turned pale in color and thickened. It should pull away from the sides of the pan. Scoop spoonfuls of the filling on top of each baked cookie (SEE NOTES). Sprinkle with flakey salt, then place the cookies on a cooling rack for 10-15 minutes.
- Once the pecan pie filling has set, enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.