Apple Pecan Cookie Cups Recipe

If you’re looking for a cozy, irresistible treat that combines the best flavors of fall, this Apple Pecan Cookie Cups Recipe is an absolute winner. I absolutely love how these little cups come out – the buttery cream cheese crust cradles a warm, cinnamon-spiced apple and pecan filling that’s just the right amount of sweet and nutty. Whether it’s a weekend baking project or a festive gathering, these cookie cups always steal the show.

When I first tried this Apple Pecan Cookie Cups Recipe, I was amazed at how simple yet impressive it was to make. It’s one of those recipes that works beautifully for breakfast, dessert, or even a sweet afternoon snack alongside coffee or tea. Plus, the addition of pecans adds this lovely crunch that makes every bite feel special — I promise you’ll find yourself reaching for seconds (or thirds!).

this …

Ingredients You’ll Need

The magic of this Apple Pecan Cookie Cups Recipe really starts with the ingredients – simple pantry staples that come together for a delicious bite of fall. I love using fresh, crisp apples and good-quality pecans to boost flavor and texture.

• Cream Cheese: Softened cream cheese adds some tanginess and makes the crust beautifully tender.
• Unsalted Butter: Using unsalted lets you control the saltiness perfectly, and it adds that rich, buttery taste to the crust.
• All-Purpose Flour: The base for the crust — just regular flour works great here for that delicate texture.
• Powdered Sugar: This sweetens the crust lightly without graininess, keeping it smooth.
• Large Egg: Binds the filling ingredients and adds structure to the cookie cups.
• Brown Sugar: Brings a deep, caramel-like sweetness to the filling that pairs wonderfully with apples.
• Pecans: Chopped pecans add crunch and a lovely nutty flavor.
• Apples: Peeled and diced small to blend into the filling; Granny Smith is my go-to for the best tartness.
• Vanilla Extract: Adds warmth and depth to the filling’s flavor profile.
• Ground Cinnamon: The quintessential spice that makes these cookie cups feel like autumn in every bite.
• Powdered Sugar for Garnish: A light dusting after baking adds a pretty finish and a touch of extra sweetness.

Variations

One of the things I love about this Apple Pecan Cookie Cups Recipe is how easy it is to make it your own. I’ve tweaked it to suit different preferences, and you should definitely play around with it to find what works best for you.

• Nut-Free: If someone in your crew is allergic, try substituting pecans with sunflower seeds or just skip them altogether; the filling still shines.
• Apple Varieties: Using tart apples like Granny Smith gives a nice contrast to the sweet filling, but sweet apples like Honeycrisp add a mellow flavor I personally adore.
• Spice it Up: Adding a pinch of nutmeg or ginger along with cinnamon gives a little extra warmth – I discovered this trick during a cozy Sunday bake-off.
• Mini Muffin Pan Sizes: For bite-sized treats, use a mini muffin pan, but if you want bigger cups, a standard muffin pan works beautifully too – just adjust baking time slightly.

How to Make Apple Pecan Cookie Cups Recipe

Step 1: Prepare the Cream Cheese Crust

First, in a mixing bowl, beat the softened cream cheese and unsalted butter together until you get a smooth, creamy blend. This usually takes a couple of minutes and is key for a tender crust. Next, add in the all-purpose flour and powdered sugar and continue mixing until the dough forms and there are no lumps. I like to drop the dough onto a large piece of plastic wrap, wrap it up tightly, and pop it in the freezer for an hour—this chilling step makes the dough much easier to handle later on.

Step 2: Mix the Filling

While the crust chills, whisk together the filling ingredients in a large bowl: large egg, brown sugar, chopped pecans, diced apples, vanilla extract, and ground cinnamon. I find mixing gently with a fork helps keep the pecans in nice chunks and prevents the apples from releasing too much moisture. This filling is where all the fall flavors come alive, so taking a moment to blend it well really pays off.

Step 3: Form the Cookie Cups

After the dough has chilled, scoop out about a tablespoon at a time and roll it into balls. Press each ball into the wells of a mini muffin pan—no need to grease the pan unless you want to be extra cautious about sticking. I usually use my fingers but a tart shaper works great for pushing the dough evenly along the bottom and up the sides without spilling over the edges. Take your time to make nice even little cups; this makes baking more uniform.

Step 4: Add Filling and Bake

Fill each dough cup with about a teaspoon of the apple-pecan filling. Don’t overfill or it might bubble over during baking—heads up, this can happen! To catch any spills, I place the muffin pan on a baking sheet lined with foil. Bake in a 375°F (190°C) oven for around 20 minutes, or until the filling is set and the crust edges look lightly golden. When done, remove the pan and allow the cups to cool inside for about 15 to 20 minutes before popping them out.

Once cooled, dust with powdered sugar for a sweet finishing touch. These cookie cups are best enjoyed the same day but keep well for several days in an airtight container in the fridge.

How to Serve Apple Pecan Cookie Cups Recipe

Garnishes

I always finish off these cookie cups with a light dusting of powdered sugar because it adds a lovely snowy look and a bit of extra sweetness that’s subtle and classic. Sometimes, I sprinkle chopped pecans or a tiny drizzle of caramel sauce on top for a special touch when company rings the doorbell.

Side Dishes

These cookie cups are fantastic on their own, but if you want to turn them into a fuller snack or dessert spread, I recommend pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of chai tea or coffee also complements their spiced filling beautifully—trust me, it’s a match made in cozy heaven.

Creative Ways to Present

For gatherings, I like to serve these Apple Pecan Cookie Cups recipe on a rustic wooden board lined with parchment paper, sprinkled with a few whole pecans and apple slices for visual flair. Another trick is to stack them on a tiered dessert stand to create instant wow-factor. Little tags tied with twine giving the spice mix or kind of apples used add a charming, homemade touch that guests really appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cups in an airtight container in the fridge, where they keep fresh for about 5 days. When you dig into them the next day, they’re still tender and flavorful but chilled, which some people (like me!) really enjoy.

Freezing

If you want to make a big batch ahead of time, freezing works beautifully. I wrap each cookie cup individually in plastic wrap and then place them all into a freezer-safe container. This way, they stay fresh for up to three months and thaw quickly at room temperature when you’re ready.

Reheating

To reheat, I like to warm the cookie cups in a 300°F oven for about 5-7 minutes. This helps regain that fresh-baked aroma and soft texture without drying them out. If you’re in a hurry, a quick 15-second zap in the microwave also works—just watch they don’t get too soggy.

FAQs

Final Thoughts

This Apple Pecan Cookie Cups Recipe holds a special place in my heart because it’s both comforting and impressive without being fussy. I love sharing them with friends and family, especially on crisp fall days when you want something sweet but not too heavy. Give this recipe a try—you’ll enjoy baking them as much as eating them, and I guarantee your kitchen will smell amazing all day long!

Print