Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, incredibly EASY to make even in multiple batches!
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.
These tassies are often referred to as cookies, so you can technically classify them as that. These are usually served around Christmas, but you could also put them out for Easter, you’ll start to get requests for them at family gatherings.
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MORE HOLIDAY DESSERT RECIPES
- Fudge Iced Brownies
- Hershey’s Kiss Cookies
- Watergate Salad (Pistachio Delight)
- Carrot Cake
- Chocolate Covered Almonds
- Meringue Cookies
TIPS FOR MAKING PECAN TASSIES
- You can use other pie filling instead of pecan, try apple or cherry. You can also use 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 chips or dried cranberries to the filling in this pecan tassies recipe, and to the top for some fruity or chocolate pecan pie flavor!
HOW TO STORE PECAN TASSIES
- Serve: You can keep Pecan Tassies at room temperature for up to a week. Cover and keep in a cool, dry place.
- Store: Keep these Pecan Tassies fresh longer and refrigerate in an airtight container for up to 2 weeks. Warm in the microwave or bring to room temperature to serve.
- Freeze: Freeze Pecan Tassies for up to 2 months in a freezer safe bag with parchment paper between layers to prevent sticking. Thaw in the refrigerator overnight or in the oven at 300 degrees to serve.
- 10 tablespoons unsalted butter , softened and divided
- 4 ounces cream cheese , softened
- 1 cup flour
- 1 large egg
- 3/4 cup light brown sugar , packed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup pecans , very finely chopped
- 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.
- Preheat the oven to 325 degrees and grease your mini muffin tins well.
- To the stand mixer add the remaining butter, egg, brown sugar, vanilla, salt, cinnamon and pecans and mix on low speed until combined.
- 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.
- Cool for 15 minutes before carefully removing from the muffin tins, running a knife around them if needed to loosen them first.
Photos used in a previous version of this post.