Pecan Tassies Recipe

This pecan tassies recipe turns everything you love about pecan pie into a two-bite treat.

You get a tender cream cheese crust, a gooey brown sugar filling, and a toasted pecan sitting right on top.

The word “tassie” comes from an old Scottish word for a small cup, and that is exactly what these little pastries are.

They have been a Southern holiday staple for generations, and one bite makes it easy to see why.

I bake a big batch every fall, and they disappear from the cookie tin faster than anything else I make.

If you want the same flavor in a slightly bigger size, my mini pecan pies are another fun option.

Quick Recipe Summary
Prep Time	25 minutes, plus 1 hour to chill the dough
Cook Time	22 minutes
Total Time	1 hour 47 minutes
Servings	24 tassies
Difficulty Level	Easy

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Why You’ll Love This Pecan Tassies Recipe

These little pies check every box for a holiday baker.

They are simple, make-ahead friendly, and far less work than rolling out a full pie crust.

• Tender cream cheese crust: The dough bakes up flaky, buttery, and slightly tangy, which balances the sweet filling perfectly.
• No rolling pin needed: You simply press small balls of dough into a mini muffin pan, so there is no flouring the counter and no fuss.
• Make-ahead friendly: The dough keeps in the fridge for up to two days, and the baked tassies freeze beautifully.
• Perfect for sharing: One batch makes 24 tassies, which is ideal for cookie trays, potlucks, and holiday gift tins.
• Classic, simple ingredients: The filling uses brown sugar and butter instead of corn syrup, so the flavor is rich, buttery, and caramel-like.

You might also enjoy: Southern Pecan Pie Recipe

Ingredients

Everything in this recipe is simple, and most of it is probably already in your kitchen.

If you like understanding how the filling works, my guide on how to make pecan pie filling explains the basics behind this one.

• 1/2 cup (1 stick) unsalted butter, softened, for the dough
• 3 ounces cream cheese, softened, for the dough
• 1 cup all-purpose flour, for the dough
• Nonstick cooking spray, for greasing the mini muffin pan
• 1 large egg, for the filling
• 3/4 cup packed light brown sugar, for the filling
• 1 tablespoon unsalted butter, melted, for the filling
• 1 teaspoon pure vanilla extract, for the filling
• 1/8 teaspoon salt, for the filling
• 3/4 cup finely chopped pecans, for the filling
• 24 pecan halves, for topping each tassie

Kitchen Equipment Needed

You do not need anything fancy for pecan tassies, but a few basic tools make the shaping much easier.

The mini muffin pan is the one item you truly cannot skip.

• Mini muffin pan with 24 cups
• Electric hand mixer or stand mixer for the dough
• Small cookie scoop (about 1 tablespoon) for portioning the dough
• Tart tamper for pressing dough into the cups (a small spoon or your thumb works too)
• Wire cooling rack for cooling the baked tassies
• Medium mixing bowls, measuring cups and spoons, and plastic wrap

Read Also: Mini Apple Pies Recipe

Recommended Products for This Recipe

These are my personal recommendations, based on the many batches of tassies I have baked over the years.

None of them are required, but each one makes the recipe a little easier or a little tastier, and if you ever want a full-size crust, my butter pie crust is the one I reach for.

1. Nordic Ware Nonstick Mini Muffin Pan

A sturdy, heavy-gauge pan bakes the crusts evenly, so you do not end up with pale bottoms or burnt edges.

The nonstick surface also helps the tassies release cleanly, which matters when the filling is a little sticky.

Get it on Amazon

2. Dough Tart Tamper for Mini Tart Shells

This little wooden tool presses the dough into an even shell in seconds.

It also keeps the walls a consistent thickness, so every tassie bakes at the same pace.

Get it on Amazon

3. Fresh Shelled Pecan Halves

Pecans are the star here, so freshness makes a real difference.

Fresh, plump pecans taste sweet and buttery, while old ones can taste bitter after baking.

Get it on Amazon

4. Nielsen-Massey Pure Vanilla Extract

With only a teaspoon in the filling, you want a vanilla that really tastes like vanilla.

This one adds a warm, rounded flavor that makes the brown sugar filling taste even richer.

Get it on Amazon

5. OXO Good Grips Small Cookie Scoop

A spring-loaded scoop portions the dough into perfectly even balls.

Even dough balls mean even crusts, and even crusts mean every tassie finishes baking at the same time.

Get it on Amazon

Step-by-Step Instructions: How to Make Pecan Tassies

1. Prep Your Ingredients

• Set the 1/2 cup of butter and the 3 ounces of cream cheese on the counter for 30 to 45 minutes so they soften to room temperature.
• Check that the butter gives slightly when you press it, but is not greasy or melted, because soft (not warm) butter makes the flakiest dough.
• Finely chop the 3/4 cup of pecans with a sharp knife, aiming for pieces about the size of small pebbles so they spoon easily into the shells.
• Measure out the flour, brown sugar, vanilla extract, and salt so everything is ready to go.

2. Make the Cream Cheese Dough

• Add the softened butter and cream cheese to a medium bowl.
• Beat them together with an electric mixer on medium speed for about 1 to 2 minutes, until the mixture is smooth, creamy, and completely combined.
• Stop and scrape down the sides of the bowl with a rubber spatula so no lumps of butter or cream cheese are hiding.
• Add the 1 cup of all-purpose flour, then mix on low speed just until the dough comes together into a soft, slightly sticky mass.
• Avoid overmixing, because too much mixing after the flour goes in can make the crust tough instead of tender.

3. Chill the Dough

• Scrape the dough into a ball and flatten it slightly into a thick disk, which helps it chill evenly.
• Wrap the dough tightly in plastic wrap or cover the bowl with a lid.
• Refrigerate for at least 1 hour, until the dough is firm enough to roll into balls without sticking to your hands.

4. Preheat the Oven and Prepare the Pan

• About 10 minutes before the dough finishes chilling, preheat your oven to 350 degrees F (175 degrees C).
• Place the oven rack in the center position so the tassies bake evenly.
• Lightly coat all 24 cups of the mini muffin pan with nonstick cooking spray, making sure to spray the sides as well as the bottoms.

5. Shape the Dough Balls

• Remove the chilled dough from the refrigerator and unwrap it.
• Use a small cookie scoop, or a tablespoon, to portion out 24 equal pieces of dough.
• Roll each piece between your palms into a smooth ball about 1 inch wide.
• Place a ball into each cup of the prepared muffin pan.
• If the dough becomes soft and sticky while you work, pop the pan in the freezer for 5 minutes to firm it back up.

6. Press the Dough Into the Muffin Cups

• Dip a tart tamper, or your thumb, in a little flour to keep it from sticking.
• Press each ball down into the bottom of its cup, then push the dough evenly up the sides until it reaches just below the rim.
• Aim for a shell that is about 1/8 inch thick, with no thin spots or holes where the filling could leak.
• Leave the shells in the pan and set it aside while you make the filling.

7. Make the Pecan Filling

• Crack the egg into a medium bowl and whisk it lightly with a fork until the yolk and white are combined.
• Add the 3/4 cup of packed brown sugar, the 1 tablespoon of melted butter, the vanilla extract, and the salt.
• Whisk or stir until the mixture is smooth and glossy, with no dry sugar left at the bottom of the bowl.
• Fold in the 3/4 cup of finely chopped pecans until every piece is coated in the sweet mixture.

8. Fill the Tassie Shells

• Use a small spoon to scoop about 1 level tablespoon of filling into each dough-lined cup.
• Stir the filling every few cups so the pecans do not settle at the bottom of the bowl and each tassie gets its fair share.
• Fill each shell to just below the top, because the filling puffs slightly as it bakes.
• Gently press one pecan half onto the center of each filled tassie.

9. Bake the Pecan Tassies

• Place the pan on the center rack of the preheated oven.
• Bake for 20 to 25 minutes, until the crust edges are golden brown and the filling looks puffed and set.
• Check the tassies at the 20 minute mark, since ovens vary, and rotate the pan if one side is browning faster than the other.
• Remove the pan from the oven when the centers no longer look wet and jiggly.

10. Cool and Remove From the Pan

• Let the tassies rest in the pan for about 5 minutes, which allows the filling to firm up.
• Run the tip of a small knife around the edge of each tassie to loosen it.
• Lift each one out carefully and transfer it to a wire cooling rack.
• Cool completely, about 30 minutes, before serving or storing, so the crisp crust stays crisp.

For another pecan showstopper, try: Pecan Pie Cheesecake

Tips for The Best Pecan Tassies

A few small habits make the difference between good tassies and great ones.

I use the same toasted pecan trick in my maple pecan pie, and it works just as well here.

• Toast the pecans first: Spread them on a baking sheet and toast at 350 degrees F for 5 to 7 minutes, then cool and chop for a deeper, nuttier flavor.
• Use brick-style cream cheese: Full-fat block cream cheese makes a better dough than the whipped or spreadable kind in a tub.
• Keep the dough cold: If the dough warms up while you shape it, chill it again for 10 minutes so the crusts stay flaky.
• Do not overfill the cups: About one tablespoon of filling is plenty, and too much will bubble over and glue the tassies to the pan.
• Grease the pan well: Spray the sides of every cup, because the sugary filling can stick if any spots are missed.
• Cool them before storing: Warm tassies trap steam in a container and turn the crust soft.

Serving Suggestions

Pecan tassies are rich and sweet, so a little goes a long way.

They look lovely arranged on a platter, a tiered stand, or in mini paper liners.

• Add them to a holiday cookie tray next to gingerbread, shortbread, and peppermint bark.
• Serve them with hot coffee, black tea, or a mug of hot chocolate.
• Set them out on a Thanksgiving dessert table as an easy alternative to a full pecan pie.
• Top each one with a small dollop of whipped cream for a fancier dessert.
• Pack them in small tins or bakery boxes for edible holiday gifts.

Round out your dessert table with: Mini Pumpkin Cheesecakes

Variations of Pecan Tassies

Once you have the classic version down, it is easy to switch up the flavors.

If you love a rich, boozy twist, my chocolate bourbon pecan pie shows how well those flavors work together.

• Chocolate pecan tassies: Stir 1/4 cup of mini chocolate chips into the filling.
• Maple pecan tassies: Replace 1 tablespoon of the brown sugar with 1 tablespoon of pure maple syrup.
• Bourbon pecan tassies: Add 1 teaspoon of bourbon to the filling along with the vanilla.
• Spiced pecan tassies: Whisk 1/4 teaspoon of cinnamon into the filling for a cozy, warm flavor.
• Walnut tassies: Swap the pecans for finely chopped walnuts if that is what you have on hand.
• Orange zest tassies: Add 1/2 teaspoon of fresh orange zest to the filling for a bright, citrusy finish.

Storage and Reheating

Pecan tassies keep well, which makes them a smart choice for holiday baking ahead of time.

Always let them cool completely before you pack them away.

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to 1 week, and let them come to room temperature before serving.
• Freezer: Freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
• Thawing: Thaw overnight in the refrigerator, then let them sit on the counter for 20 minutes.
• Reheating: Warm tassies on a baking sheet at 300 degrees F for 5 to 8 minutes to bring back the crisp crust.

Read Also: Sweet Potato Pecan Pie Recipe

Nutritional Facts

These numbers are an estimate for one tassie and can vary based on the brands you use.

If you are looking to cut back on sugar, my sugar-free pecan pie is a lighter way to enjoy this flavor.

• Calories: about 140
• Total fat: about 10 g
• Saturated fat: about 4 g
• Cholesterol: about 23 mg
• Sodium: about 30 mg
• Total carbohydrates: about 12 g
• Dietary fiber: about 1 g
• Sugars: about 7 g
• Protein: about 2 g

Health Benefits of Key Ingredients

Tassies are a treat, but the ingredients bring a few nutritional perks along with the flavor.

Pecans are the biggest contributor here.

• Pecans: They are rich in monounsaturated fats and provide fiber, vitamin E, magnesium, and zinc, and they may support heart health as part of a balanced diet.
• Eggs: They add protein and choline, a nutrient that supports brain and liver function.
• Butter and cream cheese: They supply vitamin A and a small amount of calcium.
• All-purpose flour: Enriched flour provides carbohydrates for energy along with B vitamins and iron.
• Vanilla: Real vanilla brings big flavor from a tiny amount, so you can enjoy a rich taste without adding extra sugar.

For a plant-based twist, try: Vegan Pecan Pie Recipe

FAQs About Pecan Tassies

1. What does the word “tassie” mean?

Tassie comes from a Scottish word meaning “small cup.”

In baking, it refers to a miniature tart, and the pecan version is a two-bite take on pecan pie.

2. Can I use store-bought pie crust instead of the cream cheese dough?

You can in a pinch, but the texture will not be the same.

The cream cheese dough is what makes tassies tender and rich, so I recommend making it from scratch.

3. Can I make pecan tassies ahead of time?

Yes, and they are ideal for it.

You can chill the dough for up to two days, or bake the tassies and freeze them for up to three months.

4. Why did my tassies stick to the pan?

Usually the pan was not greased well enough, or the cups were overfilled so the filling bubbled over the edge.

Spray every cup thoroughly, keep the filling to about one tablespoon, and let the tassies rest 5 minutes before loosening them with a small knife.

5. Can I add chocolate to pecan tassies?

Absolutely, and mini chocolate chips are the easiest way to do it.

Stir about 1/4 cup into the filling, and if you love that combination, my chocolate chip pecan pie is worth a try too.

Conclusion

Pecan tassies prove that small desserts can carry big holiday memories.

With a buttery cream cheese crust and a gooey brown sugar pecan center, they are the treat everyone reaches for first.

I hope you give these pecan tassies a try this season.

If you do, leave a comment below to tell me how they turned out, and share the recipe with a friend who loves pecan pie.

Recommended:

• Pumpkin Pecan Pie Recipe
• Bourbon Pecan Pie Recipe
• Apple Pie Cookies Recipe
• Mini Peach Pies Recipe
• No Bake Mini Cheesecakes