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If November could be baked into a cookie, it would definitely be these pecan pie cookies with butter pecan frosting. Soft, buttery sugar cookies, frosted generously with creamy butter pecan frosting, and finished off with a drizzle of chocolate. Sooo much to love here! And perfect for entertaining, so be sure to include these cookies atop your Thanksgiving table…your guests will be so glad you did!

{This post is sponsored by Land O’Lakes}

overhead photo of Pecan Pie Cookies with Butter Pecan Frosting with twine in photo

With the excitement of Thanksgiving in the air, I’m very happy to be sharing these pecan pie cookies with you all today. There are many things I love about the months of both November and December, but one of my favorite things? The excuse to enjoy a cookie, or two, and not feel an ounce of guilt. I always say that balance is key. But come November, all bets are off.

The holidays only roll around once a year, so I like to fully embrace them. That’s what makes them so special. For me, that means baking cakes, pies, and cookies and enjoying them with family and friends. Who’s with me on this?

In a little less than two weeks, the studio barn will be filled with our family and friends for Thanksgiving. These cookies are high on my list of must makes for everyone to enjoy throughout the day.

Pecan Pie Cookie dough before baking on counter with butter

Prior to moving to Colorado, Thanksgivings were always spent at my great aunt’s house in Pennsylvania. Aunt Debbie makes a butter cookie that everyone refers to as “turkey cookies“, and they’re delicious. They’ve always been a favorite of my moms. She talks about them every Thanksgiving. And every Thanksgiving I try to recreate them, but I’ve yet to come close.

Until this year!

Mom declared these pecan pie cookies to be just as good as a “turkey cookie”. Actually, she said better. If Mom is saying that, that means these cookies are REALLY good.

prep photo of Pecan Pie Cookies with Butter Pecan Frosting being frosted and decorated

The sugar cookie is made up of my go-to sugar cookie base. Sweet Land O’Lakes butter, brown sugar, and a good amount of vanilla extract; simple but delicious. Using high quality butter is key, as the flavor really shines through in both the cookies and the frosting. Land O’Lakes salted butter is always my go-to. I keep my refrigerator stocked at all times during the holidays.

I cut my cookies into autumn leaves, but you can really use any shape you like. Or simply cut the cookies into circles. And of course, if you happen to have a turkey cookie cutter, that would be so cute!

overhead photo of Pecan Pie Cookies with Butter Pecan Frosting sitting in bowl of pecans

For the frosting, I drew inspiration from my favorite pecan pie. I mixed up a butter pecan frosting that’s out of this world good. There are two simple secrets to this frosting.

One, use a mix of brown sugar and powdered sugar. Powdered sugar adds practically zero flavor. The brown sugar adds hints of warm molasses and really deepens the flavor to create a frosting that’s perfectly rich and sweet.

The second secret, vanilla and bourbon toasted pecans. These are simply addicting. And when chopped up and sprinkled over each cookie?

SO GOOD. Like pecan pie, but in cookie form.

I finished the cookies off with a drizzle of chocolate, to really seal the deal. The chocolate is not a must have, but you all know that around here…a drizzle of chocolate is NOT optional. Always need a little chocolate. Always.

overhead close up photo of Pecan Pie Cookies with Butter Pecan Frosting

I’m super excited to serve these cookies up as part of our Thanksgiving menu this year. They’re the perfect make ahead cookie that can be left out all day for easy snacking, from sunup to sundown.

Oh, and a little tip? Bake a double batch of these, especially if you’re serving lots of people. Stopping at just one cookie really isn’t possible. Trust me, I speak from experience.

side angled photo of Pecan Pie Cookies with Butter Pecan Frosting with twine in corner

If you make these pecan pie cookies please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

watch the how to video:

Pecan Pie Cookies with Butter Pecan Frosting

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 30 cookies
Calories Per Serving: 179 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Butter Pecan Frosting

Instructions

  • 1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball.
    2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using your desired shape (I used a leaf). Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place the sheet into the freezer, freeze until firm, about 10-15 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
    3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 10-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
    4. In a medium sauce pan, melt together 4 tablespoons butter, the cream, and brown sugar. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
    5. On a parchment lined baking sheet, combine the pecans, bourbon - if using, 1 teaspoon vanilla, the remaining 2 tablespoons brown sugar, and cinnamon. Toss to coat. Transfer to the oven and bake for 10 to 15 minutes, stirring occasionally, until toasted. Remove, let cool 10 minutes, then roughly chop the pecans.
    6. Grab the cooled butter mixture from the freezer and add the remaining 8 tablespoons of butter, the remaining teaspoon of vanilla, and the powdered sugar to the bowl. Beat together until well combined. 
    7. Frost each cookie and sprinkle with chopped pecans. Drizzle with chocolate. Store cookies in an airtight container for up 3 days. 

horizontal photo of Pecan Pie Cookies with Butter Pecan Frosting with land O'lakes butter in photo

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. Hi there! I have made these cookies many times and they are definitely a favorite! I have a friend that is gluten intolerant though. Can I replace the flour for almond flour at a 1:1 ratio?

    1. Hey Amy,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  2. 5 stars
    Hello Tieghan!
    I tried these cookies in preparation for the holiday season and they came out soooooo goooooood. It was a hit with my cousin’s family and I am definitely going to make it for Thanksgiving or Christmas or BOTH. I am kind of new to baking, so my frosting skills need practicing. I was wondering if you are planning on making any tutorial videos for frosting and decorating these babies?

    Your end product always looks like a masterpiece. I wish I could at least get half way there 🙂 Step by step video might help.
    Thank you again for being such an inspiration!

  3. 5 stars
    Hi! I wasn’t able to reply to your comment on a previous comment, but I was inquiring about making them vegan…. ANYWAYS, I used coconut milk, vegan butter and egg replacer where needed and they turned out amazing. I also did the same with the frosting —— ummm that stuff if so good I could bathe in it. I did notice that the icing would melt if it stayed out of the fridge too long but I’m attributing that to our hot Australian climate…. 10 thumbs up! Thanks for the inspiration!

  4. Would you suggest making and keeping the dough in the fridge for a few hours or a day? I have so many things to bake, I thought I would get a jump on making the batter ahead of time.

    1. HI! Yes you can make the dough ahead and keep in the fridge for up to 3 days. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

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