Easy Pecan Tassies Recipe (7 Ingredients!)

Pecan Tassies are a bite-sized treat that are perfect for the holidays, or whenever you’re looking for a mini pecan pie! These pecan tarts are filled with a brown sugar filling that you’ll love.

A plate of bite-sized pecan tassies arranged in a circular pattern, viewed from above, with a red-striped cloth underneath and a small dish of pecans in the corner.

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There’s something magical about biting into a Pecan Tassie. It’s got that crisp, golden bown crust, the gooey brown sugar center, the crunch of toasted pecans.

It’s like all the best parts of pecan pie shrunk down into one perfect, buttery bite. These little pecan tartlets are a staple in my holiday baking lineup, but let’s be real, they’re welcome any time of year.

They start with a rich, cream cheese dough that’s delightfully tangy and totally forgiving. The filling? A simple mix of brown sugar, vanilla, egg, and chopped pecans that bakes into that just-set, sweet center we all love.

I first made these with a box of fresh pecans from my grandpa, and now I make them every year!

RELATED RECIPES

If you’re a pecan lover too, you’ll want to try my Southern Pecan Pralines, Pecan Turtles, or these Easy Candied Pecans next.

Several cubes of butter and cream cheese in a white mixing bowl with metal beaters from a hand mixer positioned above them, ready for mixing.

A ball of pale, yellowish dough sits in the center of a white mixing bowl on a light countertop. Some dough residue is visible on the sides of the bowl.

Step-by-Step Instructions

Check out the recipe card below for more in-depth instructions for this pecan tassies recipe:

Make the dough: Using a mixer, beat together room temperature butter and cream cheese until smooth. Add all purpose flour gradually until a soft dough forms. Chill for 30 minutes.
Mix the filling: In a small bowl, whisk together brown sugar, egg, and vanilla. Stir in chopped pecans.
Assemble: Roll dough into 24 equal balls. Press each into the cups of a mini muffin pan to form shells. Spoon the pecan filling into each.
Bake: Pop into a preheated oven and bake until the crust is golden and the filling is set. Let cool in the pan before removing. You can use a butter knife helps if they’re a little snug. You can place the muffin cups pan on wire racks to cool completely.

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A white mixing bowl containing a raw egg, chopped pecans, brown sugar, and vanilla extract all unmixed and arranged in separate sections.

Recipe Testing Notes and Tips

As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:

Chilling the dough not only makes it easier to handle, but helps create that flaky crust.
Finely chopped pecans work best — they distribute evenly and give each bite a satisfying crunch.
Don’t overfill the shells. The filling puffs slightly while baking.

Tip

Use a nonstick mini muffin tin and give it a light grease for easiest release.

A close-up of a nonstick mini muffin pan filled with rounds of raw pecan tassie dough, pressed into each cup, ready for baking. The pan is on a light-colored surface.

Variations

Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.
Swap pecans for chopped walnuts, hazelnuts, or cashews.
Stir in a tablespoon of mini chocolate chips for a sweet twist.
Use store-bought tart shells if you’re short on time (but homemade is best!).

Craving chocolate? Pair leftover pecans with this Cocoa Pecan Pie. More in the mood for a full sized pie? Try out this Pecan Tart!

A close-up of a black muffin tin filled with easy pecan tassies. The mini tarts have a creamy crust and nut-filled centers, ready to be baked. The background is a light-colored countertop.

A muffin tin filled with twelve baked mini cheesecakes, each topped with a crumbly brown streusel reminiscent of a pecan tassie recipe, rests on a light surface with part of a white cloth in the background.

Recipe FAQs

How should you store pecan tassies and how long do they last?

Pecan tassies can be stored in an airtight container at room temperature. They will last for about 3-4 days when stored this way.

If you want to keep them fresh for longer, you can store them in the refrigerator for up to 1 week. You can either serve them cold from the refrigerator which gives it a nice gooey filling, or slightly warm them in the oven before serving.

Can I freeze pecan tassies?

Definitely! To freeze, place them in a single layer on a baking sheet and freeze until solid so they don’t stick together.

Once they are frozen, transfer them to a resealable plastic bag and store them in the freezer for up to 3 months. To serve, thaw them in the refrigerator overnight and then warm them in the oven before serving.

What are pecan tassies?

Pecan tassies are similar to pecan pie in flavor, but made in a much smaller scale! For that reason, they’re great to bring to holiday parties.

They’re a traditional southern dessert that’s more of a two-bite cookie than it is a pie. They’re a great option for gifting, too, if you love doing cookie swaps, or gifting baked goods!

Can I use other sweeteners?

Yes! You can swap brown sugar for white sugar, maple syrup, or even corn syrup in a pinch

If you’re still craving nutty, sweet bites, don’t miss this list of 75+ Pecan Dessert Recipes.

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Pecan Tassies

Yield: 24 tassies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Pecan Tassies are a bite-sized treat that are perfect for the holidays, or whenever you’re looking for a mini pecan pie! These pecan tarts are filled with a brown sugar filling that you’ll love.

Ingredients

For the dough:

6 tablespoons butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour

For the filling:

½ cup brown sugar
1 egg
1 teaspoon vanilla extract
¾ cup diced pecans

Instructions

Preheat your oven to 350°F.

In a medium bowl, cream together the butter and cream cheese until smooth using a hand mixer or electric beater. Gradually add the flour, stirring until a soft dough forms. You may need to use your hands to help the dough come together. Set in the refrigerator while you make the filling.

In a small bowl, whisk together the brown sugar, egg, and vanilla extract unless well combined. Stir in the diced pecans.

Remove the dough from the refrigerator and divide the dough into 24 equal pieces in a miniature muffin tin and press each piece into the bottom and sides creating a small crust.

Evenly spoon the pecan mixture into the pressed dough.

Bake for 20-24 minutes, or until the crust is golden brown and the filling is set.

Let the pecan tassies cool in the muffin tin for a few minutes before removing them to a wire rack to cool completely. You may want to use a butter knife to help break the dough from the edges.

Serve warm with ice cream, or at room temperature after they’ve cooled and enjoy!

Notes

Instead of brown sugar, you can use white sugar or maple syrup in the filling.
You can add a pinch of cinnamon or other spices to the pecan filling for extra flavor.
Instead of pecans, you can use another type of nut in the filling, such as chopped almonds or hazelnuts.