VEGAN PECAN PIE COOKIES!

Every Thanksgiving, my grandma would make a pecan pie that was, without a doubt, the highlight of the entire meal. I remember sneaking slices straight from the fridge, the sticky-sweet filling and crunchy pecans a forbidden delight. Now that I’m vegan, I thought I’d never experience that iconic flavor again, but then I discovered these incredible Vegan Pecan Pie Cookies- Easy Fall Treat! And trust me, these little gems are even better because you don’t have to share (unless you want to, of course!). Today, I’m sharing all my secrets for the most amazing Vegan Pecan Pie Cookies- Easy Fall Treat! you’ll ever make!

Get Ready for the Best Vegan Pecan Pie Cookies Ever!

Okay, friend, let’s dive into making these utterly irresistible cookies. These aren’t just any cookies; they’re a delightful combination of a soft, chewy cookie base and a rich, gooey pecan pie filling. They’re the perfect fall treat, easy to make, and completely vegan! I promise, even your non-vegan friends and family will be begging for the recipe.

Why You’ll Absolutely LOVE These Cookies

• Vegan & Delicious: No compromise on flavor! These are completely plant-based but taste just like the real deal.
• Easy to Make: We’re keeping things simple and straightforward. Perfect for beginner bakers.
• Fall Flavors: The warm, nutty, and sweet flavors are perfect for the autumn season.
• Portable Pecan Pie: All the taste of pecan pie in a convenient, handheld cookie!
• Showstopper: Seriously, these are impressive. Bring them to a party or bake sale, and watch them disappear.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry, most of these are pantry staples, and the rest are easily found at any grocery store. We are going to split this into two parts: the cookie base ingredients and the Pecan Pie filling ingredients.

Cookie Base Ingredients

• All-Purpose Flour: This forms the structure of our cookies. For a gluten-free option, you can use a 1:1 gluten-free baking flour blend.
• Vegan Butter: This is the key to that soft, chewy texture. Make sure it’s softened to room temperature for easy creaming. I recommend using a stick-style vegan butter for best results, as tub varieties can have too much water.
• Granulated Sugar: Adds sweetness and helps with browning.
• Brown Sugar: Adds moisture and a caramel-like flavor. It’s crucial for that perfect chewy texture.
• Vanilla Extract: Enhances all the other flavors and adds a touch of warmth.
• Baking Soda: Our leavening agent, helping the cookies rise and become light and airy.
• Salt: Balances the sweetness and enhances the overall flavor profile.
• Vegan Egg Replacer: Flax eggs or store-bought replacers will work! This helps to bind the dough.

Pecan Pie Filling Ingredients

• Pecans: The star of the show! Use pecan halves or pieces, roughly chopped.
• Vegan Butter: Again, crucial for the rich, buttery flavor.
• Brown Sugar: Provides that deep caramel flavor and gooey texture.
• Maple Syrup: Adds sweetness and a lovely maple flavor that complements the pecans perfectly.
• Vanilla Extract: Just a touch to enhance the other flavors.
• Salt: Balances the sweetness and brings out the pecan flavor.

Step-by-Step Instructions: Baking Your Vegan Pecan Pie Cookies

Alright, let’s get baking! Don’t be intimidated – I’ve broken it down into easy-to-follow steps. Remember, baking is a science, but it’s also about having fun! So, put on some music, relax, and let’s create some magic.

Making the Cookie Dough

1. Cream the Butter and Sugars: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The key here is to get plenty of air incorporated, which will result in a softer cookie.
2. Add the Egg Replacer and Vanilla: Mix in the vegan egg replacer and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Don’t worry if the dough looks a little sticky – that’s normal!
5. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. I know it’s tempting to skip this step, but trust me, it makes a HUGE difference!

Preparing the Pecan Pie Filling

1. Melt the Vegan Butter: In a medium saucepan, melt the vegan butter over medium heat.
2. Add Brown Sugar and Maple Syrup: Stir in the brown sugar and maple syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved.
3. Simmer and Thicken: Reduce the heat to low and simmer for 2-3 minutes, or until the mixture has thickened slightly. This step is crucial for that gooey, delicious filling.
4. Remove from Heat and Add Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and salt.
5. Stir in the Pecans: Add the chopped pecans to the saucepan and stir to coat them evenly with the filling mixture.

Assembling and Baking the Cookies

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop the Cookie Dough: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Make an Indentation: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
4. Fill with Pecan Pie Filling: Spoon a generous amount of pecan pie filling into the indentation of each cookie. Don’t be shy – we want that pecan pie goodness!
5. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
6. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will allow the filling to set up a bit and prevent the cookies from falling apart.

Tips and Tricks for Perfect Vegan Pecan Pie Cookies

Baking is a journey, and sometimes, things don’t go exactly as planned. But don’t worry! I’ve got you covered with some tips and tricks to ensure your Vegan Pecan Pie Cookies are a smashing success.

• Softened Vegan Butter is Key: Make sure your vegan butter is truly softened to room temperature. This will make creaming it with the sugars much easier and will result in a softer, more tender cookie.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined, and don’t worry if there are still a few streaks of flour.
• Chill the Dough: I can’t stress this enough! Chilling the dough prevents the cookies from spreading too much and helps them retain their shape.
• Use High-Quality Ingredients: The better the ingredients, the better the cookies! Use a good-quality vegan butter and pure vanilla extract for the best flavor.
• Watch the Baking Time: Every oven is different, so keep a close eye on the cookies while they’re baking. You want the edges to be golden brown, but the centers should still be slightly soft.
• Cool Completely: Let the cookies cool completely before serving. This allows the filling to set up and prevents the cookies from being too fragile.
• Pecan Prep: Toasting the pecans lightly before adding them to the filling enhances their nutty flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
• Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.

Variations and Adaptations to Try

Want to put your own spin on these Vegan Pecan Pie Cookies? Here are a few ideas to get you started:

• Add Chocolate Chips: Stir some vegan chocolate chips into the cookie dough for a decadent twist.
• Spice it Up: Add a pinch of cinnamon, nutmeg, or ginger to the cookie dough or pecan pie filling for a warm, spicy flavor.
• Use Different Nuts: Substitute walnuts, almonds, or hazelnuts for the pecans.
• Bourbon Pecan Pie Cookies: Add a tablespoon of bourbon to the pecan pie filling for a sophisticated flavor.
• Salted Caramel Pecan Pie Cookies: Drizzle the finished cookies with vegan salted caramel sauce.
• Make them Gluten-Free: Use a 1:1 gluten-free baking flour blend in the cookie dough.

If you enjoy the warm spice flavors, you might also want to try PUMPKIN CINNAMON COOKIES. They are very similar to these vegan pecan pie cookies, but with pumpkin and cinnamon notes.

For a different take on pumpkin cookies, check out these PUMPKIN COOKIES. They are a classic treat for fall!

If you’re a fan of all things pumpkin spice, you simply must try this PUMPKIN SPICE COOKIE recipe. It’s truly perfection!

For those who love a chewy cookie, these CHEWY PUMPKIN COOKIES are a must-try. The texture is simply divine.

Lastly, for a more complex flavor profile, I highly recommend these BROWN BUTTER PUMPKIN COOKIES. The brown butter adds a nutty depth that is simply irresistible.

If you want to compare these recipes, I suggest you start with this recipe for PECAN PIE COOKIES.

Troubleshooting: What to Do If Things Go Wrong

Even the best bakers encounter occasional mishaps. Here’s how to troubleshoot common issues with these cookies:

• Cookies Spread Too Thin: The dough was likely too warm. Make sure to chill the dough for at least 30 minutes before baking. Also, ensure your oven is properly preheated.
• Cookies are Too Dry: You may have overbaked them. Keep a close eye on the baking time and remove them from the oven when the edges are golden brown.
• Cookies are Too Tough: You likely overmixed the dough. Mix until just combined.
• Pecan Pie Filling is Too Runny: You may not have simmered the filling long enough. Simmer until it has thickened slightly.
• Pecans are Burning: Make sure the pecans are submerged in the filling to protect them from direct heat. You can also tent the cookies with foil during the last few minutes of baking.

Serving Suggestions for Your Vegan Pecan Pie Cookies

These cookies are delicious on their own, but here are a few ways to take them to the next level:

• With a Glass of Cold Almond Milk: A classic pairing that never disappoints.
• With a Scoop of Vegan Vanilla Ice Cream: A decadent and irresistible treat.
• With a Cup of Hot Coffee or Tea: Perfect for a cozy autumn afternoon.
• As Part of a Dessert Platter: Arrange the cookies with other fall-themed treats, such as pumpkin pie, apple crisp, and cranberry sauce.
• As a Gift: Package the cookies in a decorative box or tin and give them as a thoughtful homemade gift.

Conclusion: Enjoy Your Homemade Vegan Pecan Pie Cookies!

There you have it! You’ve successfully created the most delicious Vegan Pecan Pie Cookies- Easy Fall Treat! I know you’re going to absolutely love them. They’re the perfect blend of cookie and pie, vegan-friendly, and easy to make. So, go ahead, grab a cookie (or two!), and savor the delightful flavors of fall. Happy baking, my friend! I know you can do this, and I can’t wait to hear how they turn out!

Vegan Pecan Pie Cookies

These vegan pecan pie cookies combine the best of both worlds: a soft, chewy cookie base and a rich, gooey pecan pie filling. Perfect for fall, they are easy to make and completely plant-based, ensuring everyone can enjoy this classic flavor combination.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Servings: 18

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons vegan egg replacer, prepared according to package directions or flax egg
• 1/2 cup chopped pecans
• 1/4 cup vegan butter
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt

Equipment

• Large mixing bowl
• Medium saucepan
• Electric mixer
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire rack
• Rubber spatula

Method

 

1. **Make the Cookie Dough:**
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
3. Mix in the vegan egg replacer and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Cover the dough and chill in the refrigerator for at least 30 minutes.
7. **Prepare the Pecan Pie Filling:**
8. In a medium saucepan, melt the vegan butter over medium heat.
9. Stir in the brown sugar and maple syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved.
10. Reduce the heat to low and simmer for 2-3 minutes, or until the mixture has thickened slightly.
11. Remove from the heat and stir in the vanilla extract and salt.
12. Add the chopped pecans to the saucepan and stir to coat them evenly with the filling mixture.
13. **Assemble and Bake the Cookies:**
14. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
15. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
16. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
17. Spoon a generous amount of pecan pie filling into the indentation of each cookie.
18. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
19. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your vegan butter is softened to room temperature. Don’t overmix the cookie dough to avoid tough cookies. Chilling the dough is crucial to prevent excessive spreading. Toasting the pecans before adding them to the filling enhances their nutty flavor. Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also add a pinch of cinnamon to the cookie dough or the pecan pie filling for extra flavor.