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Pecan Pie Thumbprints on a white platter.
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Pecan Pie Thumbprints

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 28 cookies
Calories: 137kcal


For the cookies:

  • ¾ cup butter softened
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

For the filling:

  • ¾ cup chopped pecans
  • ¼ cup firmly packed brown sugar
  • cup heavy cream
  • 1 tablespoon light corn syrup
  • ½ teaspoon vanilla extract


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, use an electric mixer to cream together the butter, granulated white sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine flour and salt. Beat dry ingredients into the creamed mixture just till slightly combined. Finish by mixing with a wooden spoon to form a soft dough.
  • Roll the dough into 1-inch balls (you should have about 28), and place them 2-inches apart on the prepared baking sheet. Make an indention in the center of each cookie by gently pressing your thumb in the center.
  • In a separate small mixing bowl, combine the filling ingredients. Add about 1 teaspoon of the filling in the indentation of each cookie. Bake for 10 to 12 minutes or until lightly browned around the edges.
  • Remove the cookies from the oven and allow them to cool for 3 minutes on the baking sheet before transferring to a wire rack to cool completely.


Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 69mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg