Using a stand mixer, or a handheld mixer on medium-high speed, beat the butter for 1 to 1 ½ minutes until smooth.
Add the light brown sugar and continue to mix for 30 seconds.
Add the flour and mix just until well incorporated. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Using a medium-sized mixing bowl, stir together the light brown sugar, light corn syrup, butter and vanilla extract. Stir until the mixture is well incorporated.
Stir in the pecans and set it aside.
Preheat the oven to 350 degrees. Generously spray a mini muffin pan and set it aside.
Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop out the dough and roll into balls.
Using your thumb or a dough tamper, depress the dough into the individual muffin cups.
Spoon enough pie filling to fill the cups, being careful not to dribble the filling.
Bake for 12 to 15 minutes until the crust is golden.
Allow the mini pies to cool completely before removing them from the pans.