These Sourdough Pecan Pie Cookies combine two irresistible desserts in one: chewy sourdough cookies and classic pecan pie. They have crisp, golden edges, a soft buttery center, toasted pecans, and a gooey caramel-like filling.
Sourdough discard adds a subtle tang that balances the sweetness and gives the cookies extra depth of flavor. This recipe is an excellent way to use unfed sourdough discard instead of throwing it away.
Prep Time
30 minutes
Chill Time
1 hour
Baking Time
10–13 minutes per batch
Total Time
About 1 hour 45 minutes
Servings
16–18 cookies
Ingredients
For the Cookie Dough
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ½ cup (120 g) sourdough discard, 100% hydration
- 2 teaspoons vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Pecan Pie Filling
- ¾ cup (85 g) chopped pecans
- ¼ cup (80 g) pure maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 egg yolk
Optional Topping
- Whole pecan halves
- Flaky sea salt
- Melted chocolate
- Powdered sugar
Instructions
1. Toast the Pecans
Preheat the oven to 350°F (175°C).
Spread the chopped pecans on a baking sheet.
Toast them for approximately 6–8 minutes, stirring once halfway through.
Watch them carefully because pecans can burn quickly.
Remove from the oven and allow them to cool.
Toasting the pecans brings out their natural oils and gives the cookies a much richer, more pronounced nutty flavor.
2. Make the Pecan Pie Filling
Place the butter, maple syrup, brown sugar, heavy cream, vanilla, and salt in a small saucepan.
Heat over low to medium heat, stirring until the butter melts and the sugar dissolves.
Remove from the heat and let the mixture cool for approximately 5 minutes.
Whisk in the egg yolk and flour.
Stir in about half of the toasted chopped pecans.
The mixture should be thick and sticky.
Place it in the refrigerator for approximately 20–30 minutes to firm up.
3. Make the Cookie Dough
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for approximately 2–3 minutes, until creamy and slightly fluffy.
Add the egg and vanilla extract.
Mix until combined.
Add the sourdough discard and mix again.
The mixture may look slightly curdled at this stage. That is normal.
4. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture.
Mix just until a soft cookie dough forms.
Do not overmix.
Fold in the remaining toasted chopped pecans.
5. Chill the Dough
Cover the bowl and refrigerate the cookie dough for approximately 30–60 minutes.
Chilling makes the dough easier to handle and helps prevent the cookies from spreading too much during baking.
6. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
7. Form the Cookies
Use a cookie scoop or tablespoon to portion the dough into approximately 16–18 equal balls.
Take one portion and flatten it gently in your palm.
Place about 1 teaspoon of the chilled pecan pie filling in the center.
Carefully fold the cookie dough around the filling and pinch the edges together to completely seal it.
Roll gently between your palms to form a smooth ball.
Repeat with the remaining dough and filling.
Make sure the filling is fully enclosed. Any exposed filling may leak during baking.
8. Add Optional Pecans
If desired, gently press a pecan half onto the top of each cookie dough ball.
Place the cookies on the prepared baking sheets, leaving approximately 2 inches (5 cm) between them.
9. Bake
Bake for approximately 10–13 minutes, or until the edges are golden brown but the centers still look slightly soft.
Do not overbake.
The cookies will continue cooking on the hot baking sheet after they come out of the oven.
10. Cool
Allow the cookies to cool on the baking sheet for approximately 10 minutes.
They will be very soft when first removed from the oven, but they will firm up as they cool.
Transfer them to a wire rack and allow them to cool completely.
11. Finish
For an extra-special finish, sprinkle a tiny amount of flaky sea salt over the cookies.
You can also drizzle them with melted dark or semi-sweet chocolate.
Serve once the cookies have cooled enough for the filling to become thick and gooey.
Tips for Perfect Sourdough Pecan Pie Cookies
Use Cold Filling
The pecan filling should be chilled and thick before you stuff the cookies. Warm or runny filling is much harder to enclose.
Don’t Overfill
It may be tempting to add a large spoonful of pecan filling, but too much can cause the cookies to burst during baking.
Approximately 1 teaspoon per cookie is usually enough.
Seal the Dough Completely
Check each cookie carefully before baking. Make sure there are no cracks or openings around the filling.
Don’t Overbake
For a soft, chewy cookie, remove the cookies when the edges are set but the centers still look slightly underdone.
If you prefer crispier cookies, bake for another 1–2 minutes.
Use Mature Sourdough Discard
This recipe works particularly well with unfed discard that has been refrigerated for a few days. The mild acidity adds a subtle depth of flavor without making the cookies taste strongly sour.
Make-Ahead Instructions
The cookie dough can be prepared up to 24 hours ahead and stored covered in the refrigerator.
The pecan filling can also be prepared ahead of time and refrigerated separately.
When you’re ready to bake, allow the filling to soften slightly if it becomes very firm, assemble the cookies, and bake as directed.
You can also freeze the unbaked stuffed cookie dough balls.
Place them on a tray and freeze until firm, then transfer them to a freezer-safe container.
Bake directly from frozen, adding approximately 2–4 minutes to the baking time.
Storage
Store completely cooled cookies in an airtight container at room temperature for approximately 3–4 days.
For longer storage, refrigerate them for up to 1 week.
Allow refrigerated cookies to sit at room temperature for a few minutes before serving, or warm them gently in the microwave for approximately 10 seconds.
Flavor Variations
Chocolate Pecan
Add ½ cup (85 g) chocolate chips to the cookie dough.
Dark chocolate pairs particularly well with the caramel-like pecan filling.
Maple Pecan
Replace half of the brown sugar in the cookie dough with maple sugar if available, and add another teaspoon of maple extract or vanilla to the filling.
Bourbon Pecan
For an adults-only variation, replace 1 tablespoon of the cream in the filling with bourbon.
Salted Caramel Pecan
Add a teaspoon of caramel sauce to the center along with the pecan filling and finish the baked cookies with flaky sea salt.
Serving Suggestions
Serve these cookies slightly warm with coffee, tea, or a glass of cold milk.
For an indulgent dessert, place a warm cookie in a bowl and serve it with vanilla ice cream.
The warm, gooey pecan center melts beautifully against the cold ice cream.
Final Result
The finished Sourdough Pecan Pie Cookies should have lightly crisp, golden edges and a soft, chewy center surrounding a rich pecan pie filling.
Toasted pecans provide a satisfying crunch, brown sugar gives the cookies a caramel-like sweetness, and sourdough discard adds a subtle tang that keeps the dessert from becoming overwhelmingly sweet.
They are especially delicious during the fall and holiday season, but they’re good enough to make any time you have extra sourdough discard waiting in the refrigerator.
