Sourdough Pecan Pie Cookies
These sourdough pecan pie cookies taste just like pecan pie! Easy to make with your sourdough discard, these soft and tender cookies are topped with a gooey pecan pie filling for a festive holiday cookie!
Amy's notes
If you love classic pecan pie, you are going to absolutely love these sourdough pecan pie cookies! They’ve got all the flavors of pecan pie, but in a soft, chewy cookie that’s way easier to make.
These cookies come together easily with a bit of sourdough discard and staple pantry items you probably already have on hand. The cookie base has a tender, buttery shortbread texture that acts as the pie crust, and the filling is rich, gooey, and full of that warm pecan pie goodness.
They’re the perfect treat for the holiday season, whether you’re adding them to your Thanksgiving dessert platter or enjoying them with a cup of coffee. One bite, and you’ll be hooked on these festive little gems!
Enjoy! xx
Ingredients & Equipment needed
- Dry Ingredients: You’ll need all-purpose flour, sea salt, and baking powder.
- Wet Ingredients: You’ll need unsalted butter, granulated white sugar, an egg, vanilla extract, and sourdough starter discard.
- Pecan Pie Filling: You’ll need water, corn starch, unsalted butter, corn syrup, light brown sugar, vanilla extract, and chopped pecans.
Pecan Pie Filling
Let the cookies cool all the way before enjoying them; the filling will set beautifully, becoming thick, gooey, and just like classic pecan pie.
Step-by-Step Instructions with Photos
Preheat the oven to 350°F (176 °C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 1
Combine the cold water and cornstarch in a small bowl, stirring until smooth and silky. Set aside.
In a saucepan, melt the butter over low heat. When it starts to bubble, stir in the chopped pecans, brown sugar, corn syrup, and vanilla extract. Cook gently for about 1 to 2 minutes, stirring continuously.
When the mixture begins to bubble again, pour in the cornstarch slurry and stir to combine.
Continue cooking for 2 to 3 more minutes, or until the mixture has thickened and appears shiny. Remove from the heat and let it cool slightly while you prepare the cookie dough.
Step 2
In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.
Step 4
Mix the flour, salt, and baking powder in a medium bowl.
Step 5
Add the dry ingredients to the wet ingredients, and use a spatula or wooden spoon to incorporate them. When the mixture becomes too difficult to mix with a wooden spoon, switch to using your hands. Press the dough together until it becomes a stiff dough.
Step 6
Use a cookie scoop to portion about two tablespoons of cookie dough and roll it into a smooth ball. Place the dough ball on the prepared baking sheet, then press the center with your thumb or the back of the cookie scoop to create a small well.
Step 7
Spoon about one teaspoon of pie filling into the center of each cookie.
Step 8
Bake the cookies for 15 minutes. Remove them from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.
How to Store
Let cookies cool completely before storing. Once cooled, place them in an airtight container with layers separated by parchment paper to prevent the gooey pecan filling from sticking.
Room Temperature: Store at room temperature for up to 3 days. They’ll stay soft and tender, but if your kitchen is warm, the filling may get a bit sticky.
Refrigerator: Keep them in the fridge for up to 1 week. Bring them to room temperature before serving so the texture softens again.
Freezer: Place the cookies in a single layer on a baking tray to freeze solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw at room temperature before enjoying.
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Sourdough Pecan Pie Cookies
INGREDIENTS
Cookie Dough Ingredients
- 8 tablespoons (113 g) unsalted butter (room temperature)
- ¾ cups (150 g) granulated white sugar
- 1 large egg (room temperature)
- 1 teaspoon (5 g) vanilla extract
- ¼ cup (50 g) sourdough starter discard (room temperature)
- 2 ½ cups (300 g) all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
Pecan Pie Filling
- 1 tablespoon water
- 2 teaspoons corn starch
- 3 tablespoons unsalted butter
- 2 tablespoons corn syrup
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
INSTRUCTIONS
- Preheat oven to 350°F (176° C) and line a baking sheet with parchment paper or a silicone baking mat.
- Make the Pecan Pie Filling: Combine the cold water and cornstarch in a small bowl, stirring until smooth and silky, and set aside. In a saucepan, melt the butter over low heat. When it starts to bubble, stir in the chopped pecans, brown sugar, corn syrup, and vanilla extract. Cook gently for about 1 to 2 minutes, stirring continuously.When the mixture begins to bubble again, pour in the cornstarch slurry and stir to combine. Continue cooking for 2 to 3 more minutes, or until the mixture thickens and looks shiny. Remove from heat and let it cool slightly while you prepare the cookie dough.
- Mix wet ingredients: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and sourdough starter discard and beat until combined.
- Add dry ingredients: Whisk the all-purpose flour, salt, and baking powder in a medium bowl. Add the dry ingredients to the wet ingredients, and use a spatula or wooden spoon to incorporate them. When the mixture becomes too difficult to mix with a wooden spoon, switch to using your hands. Press the dough together until it becomes a stiff dough.
- Shape the cookies: Use a cookie scoop to portion about 2 tablespoons of dough and roll it into a smooth ball. Place the dough ball on the prepared baking sheet, then press the center with your thumb or the back of the cookie scoop to create a small well. Spoon about ½ teaspoon of pie filling into the center and sprinkle chopped pecans on top. Repeat the process with the remaining dough.
- Bake: Bake the cookies for 13-15 minutes. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
NOTES
- The dough can be refrigerated before baking for up to 24 hours. Shape cookies prior to chilling or allow the dough to come to room temperature before shaping.
Delicious!!
Thank you for your recipes. I was wondering what to substitute corn starch with? Arrowroot powder? Or any other ideas? Honey for corn syrup? Thank you for your help.
Hi Carol, arrowroot powder should work fine, although we haven’t tested it with that. Honey is a good substitute
I just made these for our first Thanksgiving get together, and they were a hit! The texture is wonderful. I will definitely be making them again.
Hi! Can you sub honey for the corn syrup? Thanks.
Yes that should be fine
Love this recipe! I substituted rum extract for vanilla extract. Definitely one of my favorites.
Absolutely fantastic cookie!!! Easy to make and great flavors. Definitely a holiday cookie keeper
delicioso
Can you use margarine instead of butter? Thank you.
Hi Jill, yes that should work.
I love it