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Bite-sized pecan tassies with a rich, gooey filling in a buttery crust. A mini pecan pie treat that’s perfect for holidays or everyday snacking.
Know Before You Scroll
Unsalted butter, cream cheese, all-purpose flour, salt, egg, light brown sugar, dark brown sugar, vanilla bean paste (or vanilla extract), pecans, nonstick spray or butter.
Buttery, melt-in-your-mouth crust with a gooey brown sugar filling and nutty crunch—like pecan pie in the tiniest, happiest bite.
Beginner-friendly. A few simple steps, some chill time, and you’re golden.
Mixing bowls, hand or stand mixer, spatula, mini muffin pan, wire rack, small offset spatula or butter knife.
Don’t overfill the cups—leave a little space so the filling doesn’t bubble over.
Make the dough the night before and chill it. The next day, just press, fill, and bake.
No vanilla bean paste? Pure vanilla extract works perfectly. Out of pecans? Walnuts bring a similar crunch.
What is a Pecan Tassie?
A pecan tassie is like a mini pecan pie — buttery, bite-sized, and completely irresistible. These little treats start with a soft, cream cheese pastry crust that bakes up tender and flaky, holding a rich, gooey brown sugar–pecan filling. They’re perfectly portioned for holidays, parties, or anytime you want that cozy pecan pie flavor without making a full pie.
Pecan tassies are a classic an American Southern dessert, believed to have originated in the American South, where pecans grow abundantly and baking traditions run deep. Their name, “tassie,” comes from the Scottish word for “small cup” — a nod to the mini tart shape. Over time, they became a beloved staple at cookie swaps and family gatherings across the U.S., combining Southern warmth with old-world charm.
Little Bites of Pecan Pie Magic
I developed these pecan tassies after one too many disappointing holiday dessert trays where the minis looked adorable but tasted dry or bland. My first attempt used a basic pastry crust, but it baked up tough and didn’t have that buttery melt I was craving. Then I tried a sweeter shortbread version, but it turned crumbly and fell apart when I popped them out of the pan. What finally worked was this cream cheese crust—soft, rich, and just sturdy enough to hold that gooey brown sugar pecan filling. These pecan tassies are everything I love about pecan pie, just in a cuter, poppable, totally irresistible form.
Ingredient Notes
Use high-quality unsalted butter and full-fat cream cheese for the richest, creamiest dough. Unbleached all-purpose flour gives perfect structure, and fine sea salt balances the sweetness.
Use salted butter (skip extra salt), Neufchâtel cheese for a lighter version, or a 1:1 gluten-free flour blend if needed.
Use large room-temperature eggs, light and dark brown sugars, and softened unsalted butter for that signature pecan pie richness and smooth texture. Vanilla bean paste adds deep flavor (pure vanilla extract works too), and a pinch of fine salt balances the sweetness. For the perfect crunch, use freshly chopped pecans—lightly toasted if you can.
Flax eggs for egg-free, salted butter (omit extra salt), dark brown sugar for more caramel notes, and walnuts or almonds if you’re out of pecans.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Pan
Lightly grease a 24-cup mini muffin pan with butter or nonstick spray. Even with nonstick, a little coating helps those caramelized edges pop right out.
Mix the Dough
In a mixing bowl, beat together 8 tablespoons of softened butter and 6 tablespoons of cream cheese until smooth and fluffy—about 1 to 2 minutes.
Make the Dough
Add 1 cup of flour and a pinch of salt, and mix until you have a soft, pliable dough.
Roll the Dough
Roll the dough into 24 one-inch balls, and press each into the bottom and up the sides of your greased muffin pan. Chill in the fridge while you make the filling.
Make the Filling
In a bowl, whisk together 1 large egg, ½ cup light brown sugar, ¼ cup dark brown sugar, 1 tablespoon softened butter, 1½ teaspoons vanilla, and a pinch of salt.
Stir in half of the chopped pecans, saving the rest for the tops.
Assemble the Tassies
Take your muffin tin out of the fridge and spoon about 1 teaspoon of filling into each dough cup. Don’t overfill—leave a little room at the top.
Sprinkle the remaining pecans evenly over the tops for that perfect crunch.
Bake at 350 for 20 to 25 minutes, until the filling is set and the crust is golden around the edges.
Cool & Serve
Let them cool in the pan for 10 minutes, then gently lift them out and transfer to a wire rack. Cute, poppable little pecan pies, ready to go!
1x2x3x
Serves 24
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Lightly grease a 24-cup mini muffin pan with butter or nonstick cooking spray. Even if you’re using a nonstick pan, a light coat helps prevent sticking—especially around the caramelized edges.
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In a mixing bowl, cream together the butter and cream cheese until smooth and fluffy, about 1–2 minutes.
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Add the flour and mix until a soft dough forms. The dough should be pliable but not sticky.
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Roll the dough into 24 small balls (about 1-inch each). Press each ball into the bottom and up the sides of an ungreased mini muffin pan to form a shell. Chill in the fridge while you prep the filling—this helps prevent shrinking.
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Preheat the oven to 350°F (175°C)
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In a separate bowl, whisk the egg, light brown sugar, dark brown sugar, butter, vanilla, and salt until smooth and well combined.
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Stir in 1/3 cup of the chopped pecans, reserving the rest for topping.
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Take the muffin tin out of the fridge. Spoon about 1 teaspoon of the filling into each dough-lined cup. Be careful not to overfill—leave a little space at the top.
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Sprinkle the remaining ⅓ cup of pecans evenly over the tops.
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Bake in a preheated 350°F (175°C) oven for 20–25 minutes, or until the filling is set and the crust is lightly golden around the edges.
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Let the tassies cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely. Use a small offset spatula or butter knife to gently lift them out if needed.
- Chill the dough: A quick 10–15 minutes in the fridge keeps the crust from shrinking in the oven.
- Press evenly: Use your thumb or the back of a teaspoon to press the dough into the muffin cups—it helps create uniform shells.
- Don’t overfill: Just a teaspoon of filling is plenty. Too much and the filling will bubble over.
- Toast the pecans: A quick 5 minutes in the oven before chopping makes their flavor deeper and nuttier.
- Easy removal: If they’re stubborn, run a butter knife around the edges to lift them out gently.
- Chocolate lovers: Add a few mini chocolate chips to the filling.
- Bourbon twist: Stir a teaspoon of bourbon into the filling for a deeper flavor.
- Holiday spice: Add a pinch of cinnamon or nutmeg for a warm, festive vibe.
- Nut swap: Try walnuts or hazelnuts if pecans aren’t available.
- Room Temp: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep chilled in a sealed container for up to 1 week.
- Freezing: Freeze in a single layer, then transfer to a freezer bag. They keep beautifully for up to 2 months. Thaw at room temperature before serving.
FAQs
Yes! They actually taste even better the next day after the flavors settle. Bake them a day or two before serving.
Do pecan tassies need to be refrigerated?
They don’t have to be if you’ll eat them within 2–3 days. For longer storage, refrigerate or freeze.
Why is my crust tough?
Usually from overmixing the dough. Mix just until combined for the most tender crust.
Can I double the recipe?
Definitely. Just use two mini muffin pans or bake in batches.
How do I keep them from sticking?
Grease the muffin pan lightly, even if it’s nonstick. Caramelized edges love to cling!
