★★★★★

Pecan Tassies – Mini Pecan Pie Cookies

Pecan Tassies are tart-like cookies featuring the flavors and textures of pecan pie. Delicious, tender, buttery crust, crunchy pecans, and brown-sugar filling, all in one bite.

Love these cookies? Be sure to try our classic pecan pie recipe for a rich, nutty treat. Or whip up some pecan pie truffles for a unique holiday dessert.

Pecan Tassies: mini pecan pie cookies, buttery, delicious, and easy!

Why these Cookies are Best

Growing up there were many cookies that my family had during the holidays that we never ate the rest of the year. They were STRICTLY holiday treats.

Today’s Pecan Tassies were one of those cookies. Only we called them “nut cups.” 

Delicious cream cheese cookie cups filled with a pecan pie filling and topped with powdered sugar. Much like mini pecan pies!

  • Easy to follow recipe below!
  • Make ahead of time since they freeze well.
  • Delicious addition to cookie plates!
Easy pecan Tassies recipe: buttery, tender mini pecan pie tarts!

Tips and Tricks

  • For a nuttier flavor and texture, toast pecans prior to making the filling!
  • Do not overmix the cookie dough!
  • I use a small cookie scoop to add the filling into the cookie cup.
  • Store: Keep pecan tassies in a airtight container for up to one week at room temperature, or up to two week in refrigerator.
  • Use a mini muffin pan for best results, or a small tart pan.

Recipe FAQs

Can pecan tassies be frozen?

es! Once you have cooled your cookies completely, place in an airtight container or ziploc freezer bag. Freeze for up to two months for best results. To thaw, remove from freezer and allow to thaw at room temperature (in container).

Why did my pecan tassie filling run out and over the top of the cookie?

This usually happens when there is TOO MUCH filling in the pecan tassie cookie. Don’t worry though, it still tastes good. Add a little extra sugar to the top and nobody will care what it looks like underneath!

Can I use pie crust or tart shells for pecan tassies?

While pecan tassies are mini pecan pies, the base is a little richer than a pie crust, with a little more chew like a cookie. You can certainly take my advice with a grain of salt, but I definitely prefer to make the cookie base recipe.

Delicious Pecan Tassies: mini pecan tarts. Flaky buttery cookie cups with pecan pie filling! #cookies

More Nutty Recipes

  • One of our favorite snacks is this Maple Brown Sugar Pecans recipe. They’re sweet and salty and addictive. Perfect to add to salads or keep a big bowl for snacking.
  • Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try them. The buttery almond flavor melts in your mouth!
  • Nutty Caramel Snack Mix is a delicious combination of cereal, almonds and pecans all covered in a homemade caramel sauce. Baked to perfection, this crunchy, sweet and salty mix is perfect for family and friends, lunches and snacks!
  • Sweet and Salty, you’ll love this Pumpkin Crunch Cake recipe any time of year. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!
Yield: 48 cookies

Pecan Tassies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Pecan Tassies are tart-like cookies featuring the flavors and textures of pecan pie. Delicious, tender, buttery crust, crunchy pecans, and brown-sugar filling, all in one bite.

Ingredients

  • 1 cup unsalted butter, softened
  • 8 ounce cream cheese, softened
  • ¼ cup powdered sugar
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups light brown sugar, packed
  • 2 cups chopped pecans
  • 2 Tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • powdered sugar, for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a bowl attached to an electric mixer, combine butter and cream cheese. Add flour and powdered sugar and blend until a soft dough forms.
  3. Using a 1 Tablespoon cookie scoop, drop dough into muffin cups. Use a tart shaper to press the dough into the pan.
  4. Next, make the pecan pie filling. In a medium bowl, mix together the brown sugar, chopped pecans, melted butter, eggs, and vanilla extract.
  5. Spoon about a teaspoon of filling into each nut cup.
  6. Bake for about 20 minutes, until lightly browned, remove from oven. Cool 5 minutes in pan, then remove to wire rack. Cool completely and dust with powdered sugar.

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 35mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on December 20, 2018

Comments & Reviews

  1. I love Pecan Tassies! My grandma made these for the holidays then I took over doing it. I use walnuts and my crust doesn’t have powdered sugar, I also put more cream cheese ( it started as an accident but what an amazing one!!) then a little extra flour to make up for it. My mom doesn’t bake or cook much at all but will jump into the kitchen with me whenever I make these. They’re my all-time favorite dessert, I make them all year!

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