Southern Pecan Tassies

Name: Pecan Tassies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 tablespoons unsalted butter ((1 stick) softened); 6 tablespoons cream cheese (softened); 1 cup all-purpose flour; ⅛ teaspoon salt; 1 large egg (room temperature); ½ cup light brown sugar (packed); 1/4 cup dark brown sugar (packed); 1 tablespoon unsalted butter (softened); 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract); ⅛ teaspoon salt; ⅔ cup finely chopped pecans (divided)

A stack of Mini Pecan Pies arranged on a white plate, with a bowl of pecans and a flour container in the background on a white surface.

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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.

in this article:

Know Before You Scroll

Servings: 24

Prep: 20

Cook: 25

Total Time: 45

What You’ll Need

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.

Flavor Profile

Buttery, melt-in-your-mouth crust with a gooey brown sugar filling and nutty crunch—like pecan pie in the tiniest, happiest bite.

Difficulty Level

Beginner-friendly. A few simple steps, some chill time, and you’re golden.

Equipment Needed

Mixing bowls, hand or stand mixer, spatula, mini muffin pan, wire rack, small offset spatula or butter knife.

Top Tip

Don’t overfill the cups—leave a little space so the filling doesn’t bubble over.

Time-Saving Tips

Make the dough the night before and chill it. The next day, just press, fill, and bake.

Ingredient Swaps

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.

A stack of butter tarts with golden crusts, topped with chopped pecans and powdered sugar. One tart at the top has a bite taken out, revealing a gooey, rich filling—perfect for fans of Mini Pecan Pies and other pecan recipes.

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.

A hand with dark nail polish lifts a mini pecan pie dusted with powdered sugar from a pile of similar pecan desserts.

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

A collection of baking ingredients for delicious treats like pecan cookies or Pecan Tassies, including eggs, butter, pecans, vanilla extract, salt, flour, brown sugar, and cream cheese, arranged neatly on a white countertop.

For the Crust

Best Choice

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.

Substitutions

Use salted butter (skip extra salt), Neufchâtel cheese for a lighter version, or a 1:1 gluten-free flour blend if needed.

For The Filling

Best Choice

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.

Substitutions

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.

Go to the printable recipe card instead

A close-up of a pile of Pecan Tassies dusted with powdered sugar, showcasing their golden-brown crusts and nutty filling.

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.

A 24-cup mini muffin pan—perfect for baking Mini Pecan Pie or Pecan Tassies—is lightly greased and viewed from above on a white background.

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.

Side-by-side images: left, a glass bowl with flour on top of creamed butter; right, a spatula mixing the dough in the same bowl, showing thick, smooth Pecan Tassies cookie dough forming.

Make the Dough

Add 1 cup of flour and a pinch of salt, and mix until you have a soft, pliable dough.

A ball of pale, smooth dough sits in a clear glass bowl, ready to be transformed into delicious Mini Pecan Pies. The dough has a slightly rough texture, and bits of flour cling to the sides of the bowl.

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.

A white plate with 24 dough balls sits beside a mini muffin tin, each of its 24 cups filled with pressed dough—ready for the next step in your classic Pecan Tassie recipe.

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.

A glass bowl filled with creamy, whipped mixture being blended by an electric hand mixer with two beaters—perfect for creating the smooth filling in a classic Pecan Tassies recipe.

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.