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These Pecan Tassies are little mini pecan pie cookies made with a flakey crust and decadent pecan pie filling! Easy to make and great for sharing, they are a perfect little treat!
Easy Pecan Tassies Recipe
Pecan Tassies are a cross between a cookie and a pecan pie and are WAY more delicious than they look. They combine a delightful cream cheese-based crust with decadent pecan filling into an adorable bite-sized package. The result is a dessert that’s easy to transport for holiday gatherings and to feed a crowd. Perfect for Christmas, Easter, or any family event.
I love making this pecan tassies recipe for Christmas because I can make a lot in a short amount of time. They are also great for making ahead because they last really well for several days. The outside is crisp and the inside is moist and delightful. You can add them to your cookie tray or even ship them. Either way, they’ll be a hit!
What is a Tassie?
The word ‘tassie’ comes from the Scottish term for little cup or goblet. As a dessert, tassies have evolved into bite-sized pies baked in little cups or muffin tins.
Tassies are ideal for holiday baking since you can make other cookies or squares to go along with them. Since people love to try different sweets, it’s a great way to sample big flavors without a huge commitment.
What You’ll Need
Pecan Tassies come together with just a few ingredients you probably already have in your pantry. Scroll down to the recipe card for actual amounts.
- Unsalted Butter – Let the butter sit out on the counter for at least an hour to bring it to room temperature.
- Cream Cheese – The cream cheese will also need to be at room temperature.
- All-Purpose Flour – Use a food scale to measure accurately, or use the scoop and level method.
- Egg – I used a single large egg for this recipe.
- Light Brown Sugar
- Vanilla Extract
- Cinnamon
- Salt
- Pecans – If you have a few extra minutes, give the pecans a little toast for an extra boost of flavor!
How to Make Pecan Tassies
These pecan tassies come together easily. You’ll be delighted with how many one-bite desserts you’re left with!
- Cream the Butter and Cream Cheese. Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy. Expect this to take about 2-3 minutes.
- Add the Flour. Add the flour and mix until it’s just combined.
- Chill. Refrigerate the dough for at least an hour.
- Prepare for Baking. Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.
- Make the Pecan Filling. Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined. The pecan filling should be nice and thick.
- Divide the Dough. Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides. This will be the mini crusts for your pecan tassies.
- Add the Pecan Filling. Fill each cup with a heaping teaspoon of pecan filling until it’s even with the top of the crust.
- Bake. Bake the mini pecan pies for 20-22 minutes or until the crust is a nice golden brown.
- Cool. Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.
How to Store
Store leftover pecan tassie cookies in an airtight container on the counter. They’re best if eaten within 4-5 days. I like to warm one or two up in the microwave for a few seconds before eating.
Can You Freeze Pecan Tassies?
Pecan tassies can be frozen for up to 2 months. Place them in a freezer safe bag or container with parchment paper between the layers to prevent them from sticking. Thaw them in the refrigerator overnight prior to serving.
Watch How To Make Pecan Tassies
More Easy Christmas Desserts
- Christmas Cookie Layer Cake
- Copycat Crumbl Pecan Pie Cookies
- Christmas Sprinkle Cookies
- Sticky Toffee Pudding
- Cinnamon Sugar Pecans
Pecan Tassies
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 tassies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Pecan Tassies are perfect for your Christmas desserts tray. A cream cheese crust and decadent pecan pie filling make for an irresistible one-bite dessert. Ready in less than an hour!
Ingredients
- 1/2 cup (112g) unsalted butter, room temperature, divided
- 4 oz cream cheese, room temperature
- 1 cup (130g) all purpose flour
- 1 large egg
- 3/4 cup (168g) light brown sugar, packed
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup finely chopped pecans
Instructions
- Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.
- Add the flour and mix until just combined. Refrigerate dough for one hour.
- Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.
- Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined.
- Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides.
- Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.
- Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.
Notes
Store cookies in an airtight container. Best if eaten within 4-5 days.
Do you beat the egg?
Not separately. Just add it in with the other ingredients.
Thank You so much. I found making the circular form, in my hand, then dimpling it with my thumb, was better. These cookies are Amazing. So Much Fun.
So glad you enjoyed them!
My boyfriend hates cream cheese, which I absolutely do not understand, but he hates it. What could be substituted for that? has anybody tried? Would yogurt work because he hates sour cream too **insert several eye rolls**
You could try using additional butter. I’m not sure if that will change how it turns out or not. That said, you really don’t taste the cream cheese.
I have been looking for this recipe for years. I lost it when I left the south!! Thank you sooooo much.
I’m so happy I came across your recipe! My sister in law use to make these when I was a kid every Christmas and they are the absolute best! They look exactly the way she made them. Honestly, I can eat them all! They are that freaking good…lol! I will definitely be making these little gems this Christmas!
Thank you and Merry Christmas!
Can I substitute walnuts for pecans
That should be fine.
My mother used to make these when I was young & they were always my favorite! I’m so happy to have this recipe and will be making them every year!
Made these cookies for years! Loved by all of my family!
I plan to make the tasdies today but am wondering how this dough would work for mini pumpkin pies? Thank you!!
I hope you enjoy them! I haven’t tried this particular crust on anything else, so I’m not sure about pumpkin pies.
Any recommendations for how to make these dairy free?
The only dairy is in the crusts, right? I don’t do any dairy free baking. Do you know of any pre-made dairy free crust products you could use? Alternatively, I believe you can find dairy free butter and cream cheese.
I’m strapped for time & am wondering if anyone has tried using the premade mini phyllo shells instead of making the dough?
They made be a little different, but I imagine they’d be fine.
They were delicious and easy to make. I will be doing them again, but adding a couple more mins since the crust was not as crunchy as I would have liked. Everything else was perfect. I will make them for the holidays.
Awesome! I’m so glad you enjoyed them!
I love this recipe.
I love your recipes, but, but, but they are a pain the the but to share. Can you put a share button?
I’m sorry you’re having trouble. There are Facebook, Twitter and Pinterest share buttons at the top right under the title. Does those not work for you, or is there a different one that you would like to see added?
I have to say that I also *hate* cream cheese and sour cream. That said, once it is incorporated into a recipe with other ingredients and cooked, I don’t mind it at all. You just don’t taste it as cream cheese (or sour cream). Try NOT telling him what’s in it and see if he likes it without knowing.