Prep Time 30 minutes minutes
Bake Time 11 minutes minutes
Total Time 41 minutes minutes
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Pecan Pie Filling: Don't worry if the pecan pie filling has started to thicken by the time you get to the second batch of cookies. The filling doesn't have to be too soft, as it will softened again enough with the heat from the baked cookies.
Cream Cheese: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.
Powdered Sugar: If you are using regular (not vegan) cream cheese, increase the powdered sugar to ⅓ cup. It's firmer than vegan cream cheese so more icing sugar will make the filling softer.
Flour: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.
Graham Crackers: If using graham crumbs, use ½ cup