Pecan Pie Filling Cookies

Pecan Pie Filling Cookies

If you have been reading this blog for a while you know that I love to turn things into cookies.  These pecan pie filling cookies might be my best conversion yet and my first pie to cookie conversion.  They have the flavor of pecan pie but the soft warm texture of a cake.  They go great with a steaming hot cup of coffee.

Wanna try some of my other cookie conversions?

Lemon Lime Rounds and Shoofly Cookies are probably my favorites!

Curious how I even begin to convert recipes?  It has a lot to do with my favorite kitchen book by Harold McGee.  Being a scientist, I like to understand how each ingredient plays a role in the final product and this book helped me tremendously.  It also helped me when I first tinkered with the Science of Cookies.

I bought this pecan pie filling back in July on a road trip through Kansas.  If you’ve ever road tripped through Kansas via I-70 you know it’s flat and boring (sorry neighbors) but there are tons of billboards advertising Grandma Hoerner’s.  I needed a break so I stopped and was not disappointed.  They sell homemade BBQ sauces, pie fillings, fruit spreads, etc.  I eyed this Pecan Pie filling with bourbon and vanilla and have been waiting for the moment to do something with it.

Since Strudel and I are bringing you some holiday favorites this month I thought I would share this one because it’s a new favorite.  Don’t worry, you don’t have to go all the way to Kansas to make these cookies.  I did an ingredient review and Trader Joe’s Pecan Pie filling is so darn close I can’t tell the difference (minus the bourbon) and neither brands have corn syrup!

[tasty-recipe id=”8764″]


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