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If you like Pecan Pie, then you will love these bite sized Pecan Tassie Cookies. They’re little mini pies made with a cream cheese crust, and filled with pecan pie filling. They’re a mouthwatering delight and perfect for a holiday cookie, a tea party, cookie exchange, or anytime. Enjoy!

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Recipe List:
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Servings: 48


  • 1 (8-ounce) package cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups all purpose flour
  • 2 eggs, beaten
  • 1 1/3 cups dark brown sugar, packed
  • 2 tsp. vanilla extract
  • 1 cup pecans, chopped into small pieces


  1. In a mixer combine cream cheese and butter, mixing until well combined. Add flour, and mix well. Chill dough for at least 1 hour, or overnight.

  2. Preheat oven to 350°F. Grease 48 mini muffin cups with non-stick cooking spray. Divide dough into quarters. Divide each quarter into 12 pieces, and shape into balls (48 balls total). Press each ball onto the bottom and up sides of the muffin cups. Place in freezer while making filling.

  3. Beat together the eggs, brown sugar, and vanilla until the sugar is dissolved and all ingredients are well blended. Place 1 tsp. of pecans into each crust. Pour filling over pecans until it almost fills the cups, do not overfill or you will have a boil over disaster.

  4. Bake for 20-24 minutes, until the filling and pastry have lightly browned. Allow to cool before removing from pan. I use a small silicone spatula to remove them from the pans.

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