If you’re looking for the perfect bite-sized dessert that captures the warmth of the holidays, pecan tassies are your answer. These mini pecan pies are buttery, nutty, and irresistibly sweet — a timeless favorite for cookie trays, dessert tables, and cozy gatherings.
This recipe for Simple Pecan Tassies for Holiday Baking brings you the flavor of classic pecan pie in a tender cream-cheese crust that melts in your mouth. Whether you’re baking for family, friends, or yourself, these tiny treasures will fill your kitchen with the scent of butter, brown sugar, and toasted pecans.
Why You’ll Love This Pecan Tassies Recipe
- Mini but mighty: Each tassie is a little bite of pecan-pie heaven — perfect for parties or gifts.
- Easy homemade crust: Made with cream cheese and butter for a soft, shortbread-like texture.
- Rich and cozy flavor: Sweet brown sugar filling with hints of maple and vanilla.
- Holiday-ready: Ideal for Thanksgiving, Christmas, or any winter gathering.
- Make ahead: Freeze beautifully and taste even better the next day!
Ingredients for Pecan Tassies
For the Crust
- ½ cup (1 stick) salted butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
For the Filling
- 1 cup dark brown sugar, packed
- 1 tablespoon melted butter
- 1 large egg
- ½ teaspoon vanilla extract (or maple extract for a twist)
- ¾ cup finely chopped pecans
- 36 pecan halves, for topping
Ingredient Notes & Substitutions
- Butter: Unsalted butter works fine; just add a pinch of salt.
- Cream Cheese: This makes the crust tender and flaky. You can swap with dairy-free cream cheese for a vegan option.
- Pecans: Walnuts or almonds can substitute in a pinch, or use sunflower seeds for a nut-free version.
- Maple Extract: Adds warm sweetness; if unavailable, use pure vanilla extract.
- Brown Sugar: Dark gives a deeper caramel flavor, but light brown sugar works too.
Step-by-Step Instructions
Step 1 – Prepare the Crust Dough
In a medium bowl, cream together butter and cream cheese until smooth. Gradually add flour, mixing until a soft dough forms. Shape into a ball, cover with plastic wrap, and chill for about 30 minutes.
Step 2 – Form the Tassie Shells
Preheat the oven to 350°F (175°C).
Divide the dough into 36 small pieces. Roll each into a ball and press it evenly into mini muffin tin cups, creating small tart shells.
Step 3 – Make the Filling
In a bowl, whisk together brown sugar, melted butter, egg, and vanilla or maple extract. Stir in the chopped pecans until combined.
Step 4 – Fill and Top
Spoon about one teaspoon of the pecan filling into each dough cup. Top each with a pecan half for a decorative finish.
Step 5 – Bake to Golden Perfection
Bake for 17–19 minutes, or until the filling is set and the crust is lightly golden. Let them cool in the pan for 10 minutes before transferring to a wire rack.
Step 6 – Cool & Serve
Once cooled completely, store in an airtight container or freeze for later use.
Pro Tips for Success
- Use softened butter and cream cheese for the best dough texture.
- Don’t overfill the cups — the filling expands slightly as it bakes.
- Toast pecans for richer flavor before adding them to the filling.
- Cool completely before removing from the tin to prevent breaking.
- Freeze extras in airtight containers — thaw at room temperature.
Flavor Variations
- Chocolate Pecan Tassies: Add mini chocolate chips to the filling.
- Maple-Walnut Tassies: Replace pecans with walnuts and use maple syrup.
- Coconut Pecan Tassies: Mix shredded coconut into the filling for a chewy twist.
- Apple-Pecan Tassies: Stir in a spoonful of diced apple for fall flavor.
- Salted Caramel Tassies: Drizzle with caramel sauce and sprinkle sea salt on top.
Serving Suggestions
Serve pecan tassies on dessert platters, at tea parties, or as part of your cookie exchange lineup. They pair beautifully with:
- Hot coffee or cocoa
- A scoop of vanilla ice cream
- Whipped cream and cinnamon dusting
- Gift boxes for family and friends
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container up to 4 days.
- Refrigerator: Lasts up to 7 days in a sealed container.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
Nutrition Facts (Per Tassie)
| Nutrient | Amount |
|---|---|
| Calories | 125 kcal |
| Protein | 2 g |
| Carbohydrates | 11 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | 65 mg |
FAQ About Pecan Tassies
What are pecan tassies made of?
Pecan tassies are made from a simple dough of butter, cream cheese, and flour, filled with a mixture of brown sugar, egg, butter, and pecans — similar to pecan pie in miniature form.
Can I make pecan tassies ahead of time?
Yes! They’re perfect make-ahead desserts. You can bake them a day or two in advance, refrigerate, or even freeze them. They stay fresh and flavorful when thawed.
Do pecan tassies need to be refrigerated?
Not necessarily — they can sit at room temperature for several days. For longer freshness, refrigerate or freeze them.
Can I make pecan tassies without nuts?
Absolutely. Try substituting chopped sunflower seeds, pumpkin seeds, or shredded coconut for texture without nuts.
Can I use pre-made pie crust instead of homemade?
You can, but the cream-cheese crust gives the tassies their signature flavor and tenderness. The extra step is worth it!
Final Thoughts
These Simple Pecan Tassies for Holiday Baking bring nostalgic flavor and effortless charm to your dessert table. With their buttery crust and gooey pecan filling, they’re a guaranteed hit for holidays, bake sales, and cozy nights in.
Print
Simple Pecan Tassies for Holiday Baking
- Total Time: 48 minutes
- Yield: 36 tassies 1x
- Diet: Vegetarian
Description
Classic mini pecan pies with a buttery cream-cheese crust and rich brown-sugar filling. Perfect for holidays or parties.
Ingredients
Crust:
½ cup butter
3 oz cream cheese
1 cup all-purpose flour
Filling:
1 cup dark brown sugar
1 tbsp melted butter
1 large egg
½ tsp vanilla or maple extract
¾ cup chopped pecans
36 pecan halves
Instructions
1. Cream butter and cream cheese until smooth.
2. Mix in flour to form dough and chill for 30 minutes.
3. Preheat oven to 350°F and press dough into mini muffin tins.
4. Mix brown sugar, butter, egg, and extract; stir in chopped pecans.
5. Fill shells, top with pecan halves, and bake 17–19 minutes.
6. Cool before serving.
Notes
Store up to 4 days at room temperature or 2 months frozen.
Try maple or vanilla extract for different flavors.
Make ahead and freeze for easy entertaining.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tassie
- Calories: 125
- Sugar: 8g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
