Pecan Tassies

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Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they’re incredibly EASY to make and you can make multiple batches in a mini muffin pan!

Pecans are the perfect ingredient to add to holiday desserts, and we love them in these Pecan Pie Muffins, Slow Cooker Candied Cinnamon Pecans, and Pumpkin Pecan Streusel Pie!

Pecan Tassies


Pecan Tassies are the PERFECT dessert to make on the holidays. They’re basically the bite-sized version of pecan pie, made in a mini muffin pan so you can make a big batch of these at once. You can also make larger versions using a regular-sized non-stick muffin pan.

I’ve heard these tassies referred to as cookies before, so you can technically classify them as that. These are usually served around Christmas, but I also like to put them out for Easter and get requests for them at family gatherings.


Pecan Tassies will keep in an airtight container at room temperature for about a week. You can extend the time by another week in the refrigerator, but they may dry out a little bit when stored cold.


You can freeze tassies for several months when stored in an airtight container. Take them out a few hours before you plan on serving them.

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  • You can use other pie filling instead of pecan, try apple or cherry. I’ve also used the crust from this recipe to make mini cheesecakes.
  • You can use Neufchatel cheese instead of cream cheese, which is basically a lower fat version of cream cheese, without any flavor difference.
  • If you’re having trouble pressing the dough into the muffin tin, try rolling the dough out and cutting out circles, then laying the circles into the tin.
  • This recipe calls for brown sugar which adds a lot of the signature flavor, but white sugar will work in a pinch if that’s all you have.
  • Grease your muffin tin, or use little ungreased cupcake liners to make them easier to remove from the tin and serve.
  • Measure your all purpose flour carefully, as adding too much can make these crumbly.
  • Add a splash of bourbon to the filling for an adult version of these pecan pies.
  • Save some larger pecan pieces to press into the top of each tassie for decoration.
  • Add some mini chocolate chip or dried cranberries to the filling in this pecan tassies recipe, and to the top for some fruity or chocolate pecan pie flavor!

Mini Pecan Pie Bites

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Pecan Pie Tassies

4.73 from 11 votes
  • Yield: 24 servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they're incredibly EASY to make and you can make multiple batches in a mini muffin pan!


  • 10 tablespoons unsalted butter softened and divided
  • 4 ounces cream cheese softened
  • 1 cup flour
  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup pecans very finely chopped


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour.

  2. Preheat the oven to 325 degrees and grease your mini muffin tins well.
  3. To the stand mixer add the remaining butter, egg, brown sugar, vanilla, salt, cinnamon and pecans until combined.
  4. Divide the dough into 24 pieces and press into your muffin tins using a handle of a wooden spoon or similarly shaped tool wrapped in saran wrap to shape a well inside the dough in each muffin tin cavity, then fill with 1 teaspoon of pecan filling and bake for 20-22 minutes.

  5. Cool for 15 minutes before carefully removing from the muffin tins, running a knife around them if needed to loosen them first.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 24 servings, Amount per serving: 121 calories, Calories: 121g, Carbohydrates: 11g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 32mg, Potassium: 32mg, Sugar: 6g, Vitamin A: 220g, Calcium: 16g, Iron: 0.4g

All images and text © for Dinner, then Dessert.

Keyword: pecan pie tassies

Pecan Tassies

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  1. I just made these pecan pie tassies. They are delicious!!! The 1 tablespoon of vanilla is correct. I baked them for 20 minutes. Next time I’ll bake them for a few minutes more. I like the crust a little crispier or done. I’ll make this recipe again and again. Thank you.

  2. I think there’s a typo in the vanilla quantity? Should this be Teaspoon Not tablespoon? My dough did not turn out – it was underdone and the topping was burning?

    1. What temperature were you cooking the cookies at? It burned at 325? Would love to help troubleshoot. And no I love the flavor of the vanilla and pecans and tested it at 1 teaspoon, 2 teaspoons and 1 tablespoon and the tasting group LOVED the 1tbsp batch best. More expensive (especially with how expensive vanilla is now) but the taste testers weren’t even close on their feelings. Happy Thanksgiving!

  3. Hi Sabrina,
    If I’m making these in normal-sized muffin/cupcake tin (I don’t have minis), what adjustments do you think I should make to baking temp and/or temperature? Thx!

    1. If you’re doing 12 large ones I’d say try for the same time at 350 degrees, but that is a pure guess since I haven’t tested it. I wouldn’t want to ruin your holiday meal. I think 350 would work well for you it’s just a matter of the timing. Start checking at 20 minutes by watching it without opening the oven door. When you see it looking less soupy and the edges browning you’re good to go. Wish I could give you better timing on it. Good luck! Happy Thanksgiving!

  4. My daughter is having a dessert bar at her wedding next weekend. I was thinking of making these ahead of time. Can they be frozen? Thank you!

    1. They’ll last up to a week at room temperature. You can place them in the fridge to extend the life a bit but might dry out a little once stored cold.

  5. Hi. Can I use this recipe for pecan tassies filling? If yes, what would be the bake time using a 24 cup mini muffin pan? I will be using the Trader Joe’s pie crust For the tasssies. Also, for the cup cake, can I use gluten free all purpose flour and substitute vegan butter? Same measurements? Thank you.

    1. You can use the filling part to use for the pre-made pie crust. For mini muffins, you may need the same oven temp and bake time but I would check the package of the TJ pie crust for additional directions. I’ve not used any other substations for this recipe so if you decide to try, I’d love to know what worked for you. Thanks!

  6. Hey there!

    I am about to try your recipe but I do have a question. Within instructions #1 it states “be careful to reserve 2 tbsps here”; reserve for what?


    1. So sorry, your question got snagged in my spam filter. The remaining 2 tablespoons of butter are added into step 3.

  7. Can I mix ground walnuts with the ground pecans? I do not have the needed amount of pecans. This recipe sounds like the recipe I lost 30 years ago and looking forward to trying this recipe.

    1. Nobody asked me, but I’ve made these tiny tarts with nuts other than pecans in the past. One of my grandsons is allergic to most nuts, but can handle hazelnuts, and they are delicious in this recipe. I’ve used almonds, too, but with white sugar instead of brown.

  8. I think I will double the recipe so can anyone tell me what 20 tbs of butter would be? 1/4 cup maybe?

  9. You got me at pecans, that is my favorite nut ever. This dessert looks like the perfect sweet bite. I need one =)

  10. Oh, my! I love pecans and your pecan tassies look so good! Looks like an easy recipe with few ingredients. My favourite sort.

  11. Just pinned these babies! The sound divine and my family LOVES pecan treats. The pecan pie is always the first to go during the holidays. 🙂