Simple Pecan Tassies Recipe
This post may contain affiliate links. Please read our disclosure policy.
Tiny, bite-size Pecan Tassies are a delicious, chewy, and decadent pecan-filled pastry with a cookie-like crust. This southern-inspired treat is an all-time favorite, and incredibly simple to make for the holidays, or anytime you’re craving pecan pie.

Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Because they’re tiny as a teacup, these cute and delicious morsels of fall flavor are perfect for afternoon tea, Christmas cookie platters, and most definitely for Thanksgiving.
Simple to make, these tassies are perfect to enjoy yourself or to serve at a party. There is a saying that they’re “as simple as a cookie and as decadent as a pie.” I would wholeheartedly agree!
What are Pecan Tassies?
Almost like a cross between shortbread cookies and mini pecan pies, these bite-size tassies are perfectly proportioned, indulgent decadences. Which, as mentioned, makes them a perfect fit for the holidays.
The cookie-like soft dough that surrounds the pecan filling is a savory combination of butter, cream cheese, flour, and finely chopped, almost ground pecans. There is no sugar in the pastry which lets its rich, buttery, and nutty flavors perfectly complement the sweet filling.
Much like pecan pie, the sweet filling is a scrumptious mix of brown sugar, maple syrup, vanilla, and pecans. While maple syrup is not common, I think it gives these tassies a unique and delicious flavor that highlights the pecans.

Pecan Tassies Origin
The word “tassie” comes from the Scottish for little cup or glass. The term is derived from the French word, “la tasse.” And perfectly describes these bite-size cookies which are baked in mini muffin tins and resemble “little cups.”
Ingredients for Pecan Tassies
Here are the simple ingredients to make these delicious cookies. The exact measurements are in the recipe card at the bottom of this post:
- Butter: I prefer salted butter for flavor
- Cream Cheese: You will want a block of cream cheese rather than whipped cream cheese that often comes in a container
- All-purpose flour for the pastry
- Brown sugar for a rich sweetness in the filling
- Vanilla extract
- Pecans: I like to choose pecan halves and chop them myself.
Kitchen Equipment
The cream cheese based tassie pastry is an easy-to-make dough that’s very forgiving. No rolling crusts is necessary making it perfect for a mixer or by hand with a bowl and spoon.
Here is the equipment I like to use:
- Electric mixer or stand mixer to cream the cheese and butter.
- Tart Tamper: This tool is not necessary but does make for quick work in forming the pastry shells. I also use it in Chocolate Ganache Mini Tarts and Pub Style Beef Pot Pies Recipe.
- Mini muffin tin (24 count)
- Nut chopper: This tool is makes makes quick work of chopping nuts, but you can also do it simply with a knife.
How to Make Pecan Tassies
I mentioned earlier in this post that tassies are as simple to make as cookies and as decadent as pies. While the step-by-step instructions are in the recipe card at the bottom of this post, the following is a brief overview.
Let’s start with the pecans. This recipe includes both finely chopped pecans, which are used in the crust, and a medium size chopped pecan for the filling and topping.
Begin by chopping the pecans, reserve a portion for the pastry and the rest for the filling and topping.

Making the dough:
Make the dough using a mixer or by hand. You will need to cream the butter and cream cheese until combined, and then add the flour and finely chopped pecans.
Evenly shape the dough into 24 balls and press into the bottom and up the sides of each mini muffin cup. Add about 1 teaspoon of chopped pecans into the muffin cups.

Making the filling
The filling is simple to make in a small bowl. I like to use a glass measure for easy pouring.
Whisk the egg, brown sugar, maple syrup, butter, vanilla, and salt together.
Pour the filling over the chopped pecans in each cup almost to the top. And then top each with remaining chopped pecans.
While tassies are most delicious on the day they’re baked, they can also be made and ahead to freeze for the holidays!
More Recipes You May Also Enjoy
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.


Simple Pecan Tassies Recipe
Equipment
- Electric Mixer optional
- Tart Tamper optional
- Nut Chopper optional
Ingredients
Dough
- 1/2 cup butter softened
- 3 ounces cream cheese softened
- 1 cup all-purpose flour
- 1/4 cup pecans very finely chopped
Pecan Filling
- 1 large egg
- 2/3 cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup pecans chopped
Instructions
- Preheat the oven to 350 degrees and coat a 24-cup muffin tin with nonstick spray or butter.
Make the Dough
- Chop the pecans using a food processor, nut grinder, or with a knife. Reserve 1/4 cup and finely chop these pecans for the dough. Set aside.
- Using an electric mixer or stand mixer, cream the butter and cream cheese until fully blended. Add the flour and 1/4 cup of finely ground pecans.
- Shape the dough into 1-inch balls (a cookie scoop (affiliate link) is helpful here) and place them into the mini muffin cups. Use a tamper to press the dough evenly into the bottoms and up the sides of each cup. You can also easily do this with your fingers.
Make the Filling
- Whisk the egg, brown sugar, maple syrup, butter, vanilla, and salt in a small bowl. I like to do this in a glass measure for ease in pouring.
- Into each muffin cup, add 1 teaspoon of chopped nuts over the unbaked dough.
- Pour the filling over the nuts in each pastry, taking care not to overfill.
- Bake for 20 to 24 minutes, or until the tassies are lightly golden in color. Remove from the oven and let sit in the pan for 3 minutes. Then remove the tassies from the cups and transfer to a wire rack to cool.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have two questions (one unrelated to this) – I bought two packages of little, pre-made shortbread shells because they were cute, but without a definite intention. I know I will miss some of the flavor, but do you imagine using this recipe in them would overcook those shells?
Also – the Raspberry Hazelnut Torte recipe, do you know how well the icing stands up over time? If I filled and iced a day ahead, and added the raspberries the day of, would it still be as pretty?
Thank you – all my Christmas tea recipes for later this week are from YOU.
Hi Erlene– I love your questions! I’m smiling because I also recently bought a package of shortbread tartlet shells for the same reason (too cute to resist) and also without a recipe in mind. I love the idea of using them with the Pecan Tassie recipe. Most small ready-made tartlet shells are best when baked at 350F between 12 and 14 minutes. If the shells you bought are very small, the tassie baking time would be shorter than the one listed in the recipe. If you try it, make sure the filling is set and you should be go to go.
On the Raspberry Hazel Torte, the frosting should hold for at least 24 hours and possibly up to 2 to 3 days, although I would lean toward the 24 hour mark if possible. Definitely add the raspberries on the day of serving. It will be beautiful!!!!
I made these for a Christmas tea, and used purchased shortbread shells. They were fine, and your cooking time suggestion worked just right (thank you!) I do think your homemade shell recipe would have been tastier, and I will do that next time (so much for impulse buying.) The filling was delicious! These are the perfect size for a teatime dessert, they were easy to make, I prepared them ahead of time and they kept well; they are a nice difference from cookies, a great showcase for good pecans, and they were a big hit with my guests (and with my husband who asks that I not wait until next Christmas to make them again.) Thank you for another great recipe.
Yay! I’m so glad it worked out well and that your guests (and husband) enjoyed them! Premade crusts are very convenient and I’m glad they worked out well!
Do you take 1/4 cup of pecans and then chop in food processor or process enough pecans to make 1/4 cup finely chopped pecans? I have read so many different reviews on variations of this recipe and the ratio of pecans will make a difference (and the crust seems to be a deal breaker if you guess incorrectly). Thank you. I look forward to trying this recipe very soon!
That is a great question! I end with a 1/4 cup of finely chopped pecans.
Has anyone tried this with dairy free cream cheese?
Hi Lola! I have not tested this recipe using non dairy cream cheese- I also would love to hear if anyone has baked with it!