21 Irresistible Pecan Recipes You’ll Want to Make This Season

Pecans are one of those ingredients I just can’t resist, especially once the cooler weather sets in. There’s something so comforting about that nutty crunch mixed with warm spices, gooey caramel, or tucked into a buttery crust. Whenever I spot a bag of pecans at the store, my brain instantly starts spinning with recipe ideas – pies for the holidays, quick little snacks to nibble on, or even a savory dish that gets a tasty upgrade from these crunchy gems.

The best part about pecans is how they fit into just about anything. A classic pecan pie? Always a winner. A handful tossed on top of a salad? Perfect little crunch. And don’t get me started on candied pecans, I swear they vanish in minutes around here. There’s just something about them that makes any dish feel extra cozy and a little more special without needing much effort.

So I pulled together 21 of my favorite pecan recipes that are perfect for this time of year. From sweet to savory, from holiday-worthy desserts to everyday snacks, these recipes will definitely put those pecans in your pantry to good use. They’re the kind of dishes that fill your home with the best smells and make you want to sneak just one more bite.

1. Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

Banana bread is already one of my favorite comfort bakes, but this Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze takes it to a whole new level. The yogurt keeps the bread so moist and tender, while the ripe bananas bring all that natural sweetness we love. But the real magic is in the glaze. Rich brown sugar, buttery pecans, and a little hint of vanilla that soaks right into the loaf and makes every slice feel extra indulgent. It’s the kind of bread that makes the whole kitchen smell amazing and has everyone sneaking back for just one more piece.

You can read more about this recipe and get a printable recipe card here.

Servings: 8-10

Ingredients:

Banana Bread Ingredients:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, but lovely)
• ½ cup (100g) brown sugar (light or dark)
• ⅓ cup (75ml) neutral oil (or melted butter)
• 2 large eggs
• ½ cup (120g) Greek yogurt (plain, full-fat preferred)
• 1 tsp vanilla extract
• 3 medium ripe bananas, mashed (about 1 ¼ cups)

Brown Sugar Pecan Glaze Ingredients:

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp milk or cream
• ½ tsp vanilla extract
• ½ cup chopped pecans
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and, if you like, line it with parchment paper for easier removal.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. In a separate large bowl, whisk the brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas until smooth and well combined.

4. Add the dry ingredients to the wet mixture and gently fold them together until just combined. Be careful not to overmix.

5. Pour the batter into the prepared pan and smooth out the top.

6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool most of the way before glazing.

To Make the Glaze:

1. In a small saucepan over medium heat, melt the butter and brown sugar together.

2. Stir in the milk, vanilla, and salt, then let the mixture bubble gently for 1–2 minutes.

3. Remove from the heat and stir in the chopped pecans.

4. Spoon the warm glaze over the mostly cooled banana bread, letting it drip down the sides. It will soak in a bit and firm up as it cools.

2. Brown Butter Tahini Chocolate Chip Cookies with Pecans

These Brown Butter Tahini Chocolate Chip Cookies with Pecans are the kind of treat that makes you stop after the first bite and go, “Oh wow.” The brown butter brings that toasty, nutty depth, the tahini adds a silky richness, and then you’ve got melty dark chocolate chunks and crunchy toasted pecans in every bite. A little sprinkle of flaky sea salt on top just seals the deal. They’re soft, chewy, and loaded with flavor. Basically everything I love in a cookie, with a little gourmet twist that feels extra special without being fussy.

Servings: 15 cookies

Ingredients:

• 1/2 cup (115g) unsalted butter
• 1/2 cup (120g) tahini (well-stirred) (get a brand that’s not bitter)
• 3/4 cup (150g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg + 1 yolk (for extra richness)
• 2 tsp vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 4 oz (115g) dark chocolate, chopped
• 1/3 cup (50g) chopped toasted pecans
• Flaky sea salt, for finishing

Instructions:

1. Melt the butter in a small saucepan over medium heat, stirring constantly, until it turns golden and smells nutty. Remove from the heat and let it cool for 5 minutes.

2. In a large bowl, whisk together the browned butter, tahini, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla, and whisk again until well combined.

3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.

4. Gently fold the dry ingredients into the wet mixture, then stir in the chopped dark chocolate, toasted sesame seeds, and toasted almonds.

5. Scoop the dough into 2-tablespoon-sized balls and place them on a baking sheet. Chill in the fridge for 15–20 minutes to help keep them thick and chewy.

6. Preheat the oven to 350°F (175°C). Arrange the dough balls 2 inches apart on a lined baking sheet and bake for 8–10 minutes, until the edges are golden but the centers are still soft.

7. While warm, sprinkle with flaky sea salt. Let the cookies rest for 5 minutes before transferring to a wire rack to cool.

3. Double Dark Chocolate Pecan Drop Cookies

If you’re a chocolate lover like me, these Double Dark Chocolate Pecan Drop Cookies are going to be your new favorite indulgence. They’re rich, fudgy, and packed with both dark cocoa and melty dark chocolate chips, so every bite feels extra decadent. The chopped pecans add the perfect bit of crunch and a nutty balance that keeps them from being too sweet. I love how simple they are to whip up, yet they taste like something straight out of a bakery. Honestly, it’s hard not to sneak one (or three) while they’re still warm from the oven!

You can read more about this recipe and get a printable recipe card here.

Servings: 48 cookies

Ingredients:

• 2 Cups All Purpose Flour
• 1 Cup Crisco
• 1 Cup Brown Sugar
• ½ Cup Dark Cocoa Powder
• ½ Cup Chopped Pecans
• ¼ Cup White Granulated Sugar
• 12 Ounces Dark Chocolate Chips
• 2 Large Eggs
• ½ Tablespoon Vanilla Extract
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt

Instructions:

1. Preheat your oven to 375°F and line a 9×13-inch baking sheet with parchment paper.

2. In a stand mixer fitted with the beater attachment, combine the brown sugar, granulated sugar, and Crisco. Beat until light and fluffy, about 2 minutes.

3. Add the vanilla extract and eggs, then mix until fully combined.

4. In a separate medium bowl, whisk together the flour, salt, baking soda, and cocoa powder.

5. Gradually add the flour mixture to the mixer in half-cup increments, mixing well after each addition until everything is fully incorporated.

6. Stir in the dark chocolate chips and pecans, mixing just until evenly distributed.

7. Using a 1.2 tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about an inch apart.

8. Bake for 8-10 minutes (baking times may vary depending on your oven) until the cookies look almost set.

9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Repeat with the remaining dough. Enjoy!

4. Pecan Pie Bars

Pecan pie is one of those desserts that instantly feels like home, and these Pecan Pie Bars bring all that cozy, nutty goodness in the easiest little squares. You still get the buttery crust, the gooey, caramel-like filling, and of course the crunchy pecans on top, but without the fuss of rolling out pie dough. I love making these for holidays, potlucks, or even just a weekend treat because they slice up so neatly and are perfect for sharing. Honestly, they taste just as indulgent as classic pecan pie, but in a fun, snackable form that disappears fast!

You can read more about this recipe and get a printable recipe card here.

Servings: 9

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 cup all purpose flour
• 3/4 cup light corn syrup
• 1/4 cup brown sugar
• 2 large eggs
• 2 tbsp. all purpose flour
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans

Instructions:

1. Line an 8×8-inch baking dish with parchment paper.

2. In a large mixing bowl, use a pastry cutter or fork to combine the softened butter, granulated sugar, salt, and flour. Mix until a crumbly dough forms.

3. Press the dough evenly into the bottom of the prepared baking dish to form the crust.

4. Bake the crust for 20–22 minutes.

5. While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla, salt, and chopped pecans in a large bowl.

6. Once the crust is done, pour the pecan mixture evenly over the top.

7. Return the pan to the oven and bake for 25–30 minutes, or until set.

8. Let the bars cool to room temperature, then refrigerate for at least 6 hours or overnight.

9. Slice into squares and serve.

5. Pecan Pie Fudge

If you’re a fan of pecan pie but want a treat that’s a little more bite-sized and fun, this Pecan Pie Fudge is such a winner. It’s creamy, sweet, and rich with that classic pecan pie flavor, but you don’t need a fork or plate, just grab a square and enjoy. The toasted pecans on top give it the perfect crunch against the smooth fudge, and that little touch of maple makes it taste extra cozy. I love making this around the holidays because it’s such a simple recipe, yet it feels like a special homemade candy that everyone gets excited about.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 2 cups of finely chopped pecans
• 1/3 cup of evaporated milk
• 1/2 cup of dark corn syrup
• 3 cups of white chocolate chips
• 1 tsp vanilla extract
• 1/4 tsp maple flavoring
• 1/4 cup of powdered sugar

Instructions:

1. Line an 8×8-inch baking dish with parchment paper and set aside. Toast the pecans in a large skillet over medium-high heat for about 5 minutes, then set them aside to cool.

2. In a large microwave-safe bowl, combine the evaporated milk and corn syrup. Stir, then microwave for 3 minutes.

3. Immediately add the white chocolate chips and stir until fully melted. Mix in the vanilla extract, maple flavoring, and powdered sugar until the mixture is smooth and thick.

4. Pour the mixture into the prepared dish, sprinkle the toasted pecans evenly on top, and gently press them down so they stick. Refrigerate for 2 hours, then lift the fudge out by the parchment and slice into squares. Enjoy!

6. Pecan Pie Dip

Pecan Pie Dip is one of those recipes that always disappears the fastest at parties. It’s sweet, creamy, and tastes just like a slice of pecan pie, but in a fun, dippable form. I love how easy it is to throw together—just a few simple ingredients and a quick chill in the fridge, and it’s ready to go. Pile it high with graham crackers, apple slices, or even pretzels for that salty-sweet combo, and you’ve got a dessert that feels festive without any fuss. It’s definitely one of my go-to treats when I need something crowd-pleasing in a hurry.

You can read more about this recipe and get a printable recipe card here.

Servings: 6-12

Ingredients:

• 8 oz cream cheese, softened
• ½ cup brown sugar
• 2 tsp maple syrup
• 8 oz whipped topping
• ⅓ cup chopped pecans, reserve about 1 tablespoon for topping

Instructions:

1. Beat the cream cheese, brown sugar, and maple syrup in a large bowl or bowl of a stand mixer.
2. Stir in the pecans.
3. Fold in the whipped topping.
4. Chill for 1 hour then top with reserved pecans and serve.

7. Iced Maple Pecan Chai Latte

This Iced Maple Pecan Chai Latte is like autumn in a glass, and I honestly can’t get enough of it. The spiced chai is already cozy on its own, but when you add that sweet maple pecan cold foam on top, it feels like something straight out of a coffee shop but better, because you can make it right at home. The creamy foam with those nutty, maple flavors swirls into the iced chai and makes every sip taste a little indulgent. It’s refreshing, cozy, and the perfect pick-me-up when I want something seasonal but still chilled.

You can read more about this recipe and get a printable recipe card here.

Servings: 1

Ingredients:

• 6oz chai tea concentrate
• 4-6oz milk of your choice
• Ice cubes
• ½ tbsp pecan syrup (homemade or brand of your choice)
• ½ tbsp maple syrup
• 2 tbsp 2% milk
• 3 tbsp heavy whipping cream

Instructions:

Iced Chai Latte:

1. In a glass, mix the chai tea concentrate with your choice of milk, adjusting the amount of milk if you prefer a milder flavor.

2. Add ice to chill.

3. Spoon the Maple Pecan Cold Foam over the top and enjoy.

Maple Pecan Cold Foam:

1. Combine both syrups, the tablespoon of 2% milk, and the heavy cream in a frothing pitcher, mason jar, or cup.

2. Froth with a handheld milk frother for 30–60 seconds until thick and creamy.

3. Pour over your iced chai latte and sip away.

8. Homemade Pecan Syrup & Sweet Toasted Pecans

This Homemade Pecan Syrup with Sweet Toasted Pecans is a two-for-one treat that I love keeping on hand. The syrup is rich, nutty, and just the right amount of sweet, perfect for drizzling over pancakes, waffles, or even in a latte. And the toasted pecans? Oh, they’re completely addictive. They come out crunchy, caramelized, and so snackable that I usually end up munching half the batch before I even get around to storing them. It’s such a simple recipe, but it feels extra special, and I love that you get both a cozy syrup and a crunchy topping in one go.

You can read more about this recipe and get a printable recipe card here.

Servings: 1 cup syrup + 1 cup pecans

Ingredients:

• 1 cup raw pecans (halves or chopped)
• 1 cup granulated sugar
• 1 cup water
• ½ tsp flaky sea salt (or ¼ tsp regular salt)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Add all ingredients to a medium saucepan and stir until everything is well combined and dissolved.

3. Bring the mixture to a boil over medium heat, stirring occasionally, about 3–5 minutes.

4. Once boiling, reduce the heat to low and let it simmer for 10 minutes, stirring every so often.

5. Remove from heat and strain the liquid into a glass jar or heat-safe container, separating it from the pecans. The syrup will thicken slightly as it cools.

6. Line a baking sheet with parchment paper and spread the pecans out evenly.

7. Bake for 10–15 minutes, keeping a close eye on them after 10 minutes to prevent burning. They’re ready when they look browned, slightly darker, and crisp (not wet or chewy). Let them cool completely on the pan, they’ll continue to harden as they cool. Store in an airtight container or bag at room temperature for up to 3 weeks.

8. Allow the syrup to cool fully before sealing with a lid, then refrigerate for up to 3 weeks.

9. Air Fryer Pecan-Crusted Chicken

This Air Fryer Pecan-Crusted Chicken is one of my favorite easy dinners when I want something a little different but still super quick. The pecans add the most amazing nutty crunch, and when you mix them with the crispy panko, you get that perfect golden coating without needing to fry in oil. The marinade keeps the chicken juicy and flavorful, and the air fryer does all the work in under 20 minutes. I love serving it with a fresh salad or some roasted veggies, but honestly, it’s tasty enough to stand on its own. It feels like a fancy dinner, but it couldn’t be simpler to make.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 1 lb chicken breast fillets (cut into cutlets)
• ½ cup pecan halves
• 4 tbsp panko breadcrumbs
• 3 tbsp olive oil
• ½ tsp dried Italian herbs
• ½ tsp salt
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce

Instructions:

1. In a bowl, whisk together olive oil, mustard, Worcestershire sauce, salt, and Italian herbs. Add the chicken cutlets, toss to coat, cover, and marinate for 15 minutes.

2. Finely chop the pecans, then mix them with panko breadcrumbs in a shallow bowl.

3. Dredge each chicken cutlet in the pecan mixture, pressing gently so both sides are well coated.

4. Place the coated chicken in the air fryer basket and cook at 380°F (190°C) for 10 minutes.

5. Flip the chicken and cook for another 7–8 minutes, until golden and cooked through.

6. Serve right away with your favorite side dish or salad.

For oven baking:

1. 1. Preheat the oven to 380°F (190°C) and line a baking sheet with parchment paper.
   2. Bake the chicken for 10 minutes per side, flipping halfway, until crispy and cooked through.
   3. Serve right away with your favorite side dish or salad.

10. Pear & Blue Cheese Pecan Pie

This Pear & Blue Cheese Pecan Pie is such a fun twist on a classic, and it’s the kind of dessert that always gets people talking. The sweet, spiced pears pair so beautifully with the tangy blue cheese, and then you’ve got those crunchy pecans sprinkled on top for the perfect finish. It’s a little sweet, a little savory, and totally cozy, all baked into a golden, buttery crust. I love serving this when I want something unique for the holidays or a dinner party, because it feels fancy but still has that comforting homemade vibe.

Servings: 8

Ingredients:

For the Pastry:

• 1 ¼ cups all-purpose flour
• 2 tablespoons sugar
• 8 tablespoons (115g) unsalted butter
• ½ teaspoon salt
• 2 ½ tablespoons ice-cold water

For the Filling:

• 4 medium pears
• 100 grams blue cheese (gorgonzola)
• ⅓ cup brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 tablespoon Pumpkin pie spices
• ⅓ cup pecans

Instructions:

1. In a food processor, combine the flour, sugar, and salt, then pulse to mix. Add the cold butter and pulse again. Slowly pour in the ice water, pulsing until the dough comes together in a ball. Shape into a disk, wrap in cling film, and refrigerate for 1 hour.

2. Preheat the oven to 400°F (200°C). On a floured surface, roll out the chilled dough and fit it into a 9-inch pie pan. Prick the base with a fork, then transfer the crust to the freezer for 15 minutes.

3. Line the crust with parchment and fill with pie weights (or dried beans). Bake for 15 minutes, then carefully remove the weights and bake for another 5 minutes, until golden. Cool for 15 minutes.

4. For the filling, slice the pears and place them in a medium saucepan. Add the brown sugar, pumpkin pie spice, and butter. Cook over medium heat for about 5 minutes, until the syrup thickens and the pears soften. Let cool for 10 minutes.

5. Spoon the pear filling into the cooled crust, then sprinkle crumbled blue cheese and pecans over the top. Bake for 20–25 minutes, until golden. Cool completely before slicing and serving.

11. Pecan Bacon Cheeseball

This Pecan Bacon Cheeseball is one of those appetizers that instantly steals the show at any gathering. It’s creamy, cheesy, a little smoky from the bacon, and perfectly crunchy thanks to that pecan coating. I love how easy it is to whip together, yet it looks so impressive on the table, especially surrounded by crackers, pretzels, or even fresh veggies for dipping. It’s the kind of snack that people keep coming back to, and I always end up wishing I had made a second one because it disappears so fast!

Servings: 8-10

Ingredients:

• 8 oz cream cheese
• 1 cup shredded triple cheddar cheese
• ½ cup bacon bits
• ½ cup chopped pecans
• ¼ cup sliced scallions
• 2 tbsp milk (of your choice)
• 2 tsp everything bagel seasoning
• ¼ tsp onion powder
• ¼ tsp garlic powder
• Salt, to taste
• Black crushed pepper, to taste

Instructions:

1. In a medium bowl, combine the cream cheese, shredded cheddar, seasonings, and milk. Mix with a hand mixer until smooth and well blended.

2. Stir in half of the bacon bits, half of the scallions, and half of the pecans (chopped into smaller pieces).

3. Place a sheet of plastic wrap on the counter, transfer the cheese mixture onto it, then wrap tightly and shape into a ball.

4. Refrigerate the cheeseball for 20 minutes to firm up.

5. In a shallow bowl, combine the remaining pecans, bacon bits, and scallions.

6. Remove the cheeseball from the fridge, unwrap it, and roll it in the pecan mixture until fully coated.

7. Serve with crackers or your favorite dippers.

12. Creamy Baked Goat Cheese Dip with Pecans

This Creamy Baked Goat Cheese Dip with Pecans is one of those appetizers that feels fancy but is secretly so simple to make. The goat cheese bakes up warm and tangy, the cream cheese and sour cream make it extra smooth, and then the garlic and herbs bring in that cozy, savory flavor. I love finishing it with a sprinkle of crunchy pecans on top for texture, plus a drizzle of honey if I’m craving a little sweet contrast. Pair it with crackers, crusty bread, or even sun-dried tomatoes, and you’ve got a dip that’s guaranteed to disappear fast.

Servings: 6-8

Ingredients:

• 8 oz soft goat cheese
• 3.5 oz (about ½ cup) cream cheese
• 1.75 oz (about ¼ cup) sour cream or Greek yogurt
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp fresh rosemary or thyme (or ½ tsp dried)
• Salt and pepper to taste
• 1 tsp honey (optional, for slight sweetness)
• 2-3 tbsp nuts (e.g., walnuts or pecans), for garnish
• Croutons, crackers, and sun-dried tomatoes for serving

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the goat cheese, cream cheese, and sour cream until smooth. Add the minced garlic, olive oil, rosemary/thyme, salt, and pepper. If you prefer a touch of sweetness, stir in 1 teaspoon of honey.
3. Transfer the mixture to a lightly greased small baking dish.
4. Bake for 15-20 minutes, until the top is slightly golden and creamy.
5. Remove from the oven, sprinkle with nuts, and drizzle with honey if desired.
6. Serve hot with toasted baguette slices, crackers, or sun-dried tomatoes.

13. Apple Crisp with Vanilla Ice Cream & Pecans

Apple Crisp with Vanilla Ice Cream & Pecans is one of those desserts that instantly makes me think of cozy fall evenings. The apples bake down until they’re soft and spiced, the topping gets perfectly golden and crunchy, and those pecans add the best nutty crunch in every bite. But the real magic happens when you scoop it warm into a bowl and top it with a big scoop of vanilla ice cream, the contrast of hot and cold is just irresistible. Add a drizzle of caramel sauce on top, and you’ve got a dessert that feels both nostalgic and a little extra indulgent.

Servings: 6

Ingredients:

For the Filling:

• 6 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced (about 900 g total)
• 1/4 cup granulated sugar (50 g)
• 1/4 cup light brown sugar (50 g)
• 1 tsp ground cinnamon (2 g)
• 1/2 tsp ground nutmeg (1 g)
• 1/4 tsp ground allspice (0.5 g)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp cornstarch (8 g)

For the Topping:

• 1 cup old-fashioned oats (100 g)
• 1/2 cup all-purpose flour (65 g)
• 1/2 cup light brown sugar, packed (100 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 tsp ground cinnamon (2 g)
• 1/4 tsp salt (1.5 g)
• 1/2 cup (1 stick) unsalted butter, cold and cubed (115 g)
• 1/2 cup chopped pecans or walnuts (optional) (60 g)

To Serve:

• Vanilla ice cream
• Caramel sauce

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar oven-safe dish.

2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Toss until the apples are evenly coated. Spread the mixture evenly in the prepared dish.

3. In a medium bowl, mix the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and work them into the mixture with a pastry cutter or your fingers until it looks like coarse crumbs. Stir in chopped nuts if using.

4. Sprinkle the topping evenly over the apple mixture.

5. Bake for 35-40 minutes, until the topping is golden brown and the apples are tender when pierced with a fork.

6. Remove from the oven and let cool for 5-10 minutes so the juices settle.

7. Serve warm, scooping into bowls and topping with vanilla ice cream. Drizzle with caramel sauce if you like.

14. Classic Carrot Cake with Pecans

Classic Carrot Cake with Pecans is one of those bakes that never goes out of style, and it always brings a smile to my face. The warm spices, sweet carrots, and crunchy pecans all come together in the most comforting way, and then it’s topped off with that luscious cream cheese frosting that I could honestly eat with a spoon. It’s moist, flavorful, and feels just the right amount of indulgent without being too heavy. I love making this for birthdays, Easter, or anytime I want a cake that’s guaranteed to wow everyone at the table.

Servings: 12

Ingredients:

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• ¾ cup (150g) brown sugar, packed
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups (300g) grated carrots (about 4 medium carrots)
• ½ cup (60g) chopped pecans

For the Cream Cheese Frosting:

• 8 oz (227g) cream cheese (room temperature)
• ½ cup (115g) unsalted butter (room temperature)
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional for desired consistency)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

3. In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.

4. Stir the grated carrots into the wet mixture.

5. Add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.

6. Divide the batter evenly between the prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for consistency) and beat until well combined.

8. Once the cakes are fully cooled, spread a thick layer of frosting over one cake layer, place the second layer on top, and frost the top and sides of the cake.

9. Garnish with chopped nuts, shredded coconut, or carrot decorations, if desired.

15. Sweet Potato Bites with Pecans

These Sweet Potato Bites with Pecans are the cutest little twist on a classic holiday side, and they’re always such a hit on my table. You get the soft, buttery sweet potatoes, a drizzle of maple syrup for that cozy sweetness, gooey toasted marshmallows on top, and then the perfect crunch from a pecan half to finish it all off. They’re bite-sized, fun to eat, and honestly just as tasty for snacking as they are for serving alongside a big holiday meal. I love how they look so festive without being fussy, it’s comfort food in the easiest little package.

Servings: 8

Ingredients: 

• 2 sweet potatoes (about 1 lbs)
• 8 pecan halves
• 4 medium-sized marshmallows
• 2 tbsp unsalted butter, melted
• 2 tbsp maple syrup
• 1/4 tsp salt

Instructions: 

1. Preheat the oven to 425°F (220°C).

2. Peel the sweet potatoes and slice each one into 4 even pieces.

3. Place the slices in a bowl, pour over the melted butter, season with salt, and toss until evenly coated.

4. Arrange the sweet potato slices on a baking tray and bake for 15 minutes. Flip them over and bake for another 10 minutes.

5. Remove the tray from the oven and switch the oven to the grill/roast setting.

6. Drizzle maple syrup over the sweet potato slices.

7. Cut the marshmallows in half and place one half on top of each sweet potato slice.

8. Roast under the grill for 2–3 minutes, watching closely until the marshmallows are toasted and golden.

9. Remove from the oven and top each slice with a pecan half.

10. Serve warm and enjoy your Maple-Roasted Sweet Potato Slices with Pecans and Marshmallows!

16. Banana Nut Bread Overnight Oats with Pecans

These Banana Nut Bread Overnight Oats with Pecans are one of my favorite make-ahead breakfasts because they taste just like dessert but keep me full all morning. The mashed banana gives them natural sweetness, the cinnamon adds that cozy, banana-bread flavor, and the crunchy pecans on top make every bite so satisfying. I love how easy they are to throw together the night before, just mix everything up in a jar, pop it in the fridge, and wake up to a creamy, delicious breakfast that feels like a treat. It’s the perfect way to start the day without any fuss.

You can read more about this recipe and get a printable recipe card here.

Servings: 1

Ingredients:

• 1 Ripe Banana
• ½ Cup Old Fashioned Oats
• ½ Cup Whole Milk
• 2 Tablespoons Chopped Pecans
• 2 Teaspoons Real Maple Syrup
• ½ Tablespoon Vanilla Extract
• ½ Teaspoon Ground Cinnamon
• ⅛ Teaspoon Coarse Sea Salt

Instructions:

1. Place the banana in a small bowl and smash it well.
2. Add the milk to a mason jar and add the oats to the milk.
3. Add the banana, syrup, vanilla, salt, cinnamon, and chopped nuts to the jar.
4. Stir well and secure the lid on the jar.
5. Place in the fridge to chill overnight or for at least 4 hours (I like it best overnight).
6. Stir before eating or heat it up if you prefer. Enjoy!

17. 7 Layer Reese’s Bars

These 7 Layer Reese’s Bars are pure peanut butter-chocolate-pecan heaven, and I can never stop at just one square. They start with a buttery graham cracker crust, then get loaded up with peanut butter chips, melty chocolate, chopped Reese’s cups, crunchy pecans, sweetened condensed milk, and a golden coconut topping. Every bite is gooey, crunchy, and totally over-the-top in the best way. I love making these when I need an easy dessert that feels indulgent and fun. Plus, they slice up beautifully for sharing (if you can resist keeping them all to yourself!).

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 stick of unsalted butter
• 1 1/2 cup of graham cracker crumbs
• 1/2 cup of peanut butter chips
• 1/2 cup of semi sweet chocolate chips
• 1/3 cup of mini Reese’s cups (chopped)
• 1/3 cup of pecans (chopped)
• 14 oz can of sweetened condensed milk
• 1 1/4 cups of shredded coconut

Instructions:

1. Preheat the oven to 350° and line an 8×8 baking dish with parchment paper. (Leave paper hanging over the edges so you can lift the bars out after)
2. Melt the butter in a microwave safe bowl and pour the butter all on the bottom of the baking dish. Add the crumbs on top of the butter and spread around and pat down tightly.
3. Sprinkle the peanut butter chips and chocolate chips on top of the graham cracker crust. Sprinkle the Reese’s cups and pecans.
4. Carefully pour the condensed milk all over top, making sure to scrape every bit of it out the can and making sure it’s evenly spread. Sprinkle the coconut right on top of the condensed milk, making sure to lightly pat the coconut so it sticks.
5. Bake in the oven for 20 to 23 minutes, until the coconut is a light brown color. Once done let it sit for 10 minutes then lift out of the baking dish, slice and serve!

18. Carrot Cinnamon Bundt Cake with Pecan Topping

This Carrot Cinnamon Bundt Cake with Pecan Topping is one of those bakes that makes the whole house smell amazing while it’s in the oven. The warm cinnamon and nutmeg pair perfectly with the sweet carrots, and the maple syrup adds such a lovely depth of flavor. I love how the pecans bring just the right amount of crunch, making each bite extra satisfying. Once it’s all topped with creamy frosting and a sprinkle of more pecans, it turns into a show-stopping cake that feels both cozy and a little bit fancy, perfect for holidays, family gatherings, or just because I’m craving something sweet.

Servings: 10-12 slices

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• ½ cup pure maple syrup
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2-3 medium carrots)
• ½ cup chopped pecans (and more for sprinkling)

For the Cream Cheese Frosting:

• 1 package (8 oz) Betty Crocker Cream Cheese Frosting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.

4. Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Avoid overmixing.

5. Fold in the grated carrots and nuts until evenly distributed.

6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.

9. Once cooled, spread Betty Crocker Cream Cheese Frosting over the top, letting it drip down the sides, and sprinkle with chopped pecans.

10. Slice and enjoy your delicious Carrot Cake Bundt Cake!

19. Pumpkin Dump Cake with Pecans

Pumpkin Dump Cake with Pecans is one of my favorite fall desserts because it’s ridiculously easy but tastes like you’ve put in way more effort. The pumpkin filling is creamy and spiced just right, then it’s topped with buttery cake mix that bakes into this golden, crumbly layer with crunchy pecans scattered on top. Every bite is a mix of cozy pumpkin pie vibes and tender cake, and it’s the kind of dessert that always has people going back for seconds. I love serving it warm with a scoop of vanilla ice cream, it’s pure autumn comfort in a pan.

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 29 ounce can pumpkin puree
• 12 ounce can evaporated milk
• 3 eggs
• ½ cup brown sugar
• ½ cup white sugar
• 1 ½ teaspoons pumpkin pie spice
• 15.25 ounce box yellow cake mix
• 1 cup pecans
• 12 tablespoons butter, sliced

Instructions:

1. Preheat your oven to 350 degrees.
2. In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar and pumpkin pie spice.
3. Grease a 9×13 baking dish.
4. Pour your pumpkin batter into the baking dish.
5. Sprinkle the dry cake mix all over the top of the pumpkin mix.
6. Place the sliced butter all over the top.
7. Sprinkle with the pecans.
8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
9. Serve!

20. Pumpkin Gingerbread Poke Cake with Pecans

This Pumpkin Gingerbread Poke Cake with Pecans is the ultimate cozy dessert for fall and the holidays. The gingerbread base is warm and spiced, the pumpkin pudding filling makes it extra creamy and flavorful, and the whipped topping keeps it light and fluffy. Then you get that irresistible crunch from the toasted pecans on top, which pulls everything together perfectly. I love how it looks impressive with all those layers, but it’s actually super easy to make, and it tastes even better after chilling in the fridge, so it’s a great make-ahead dessert for gatherings.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 2 (14.5 ounce) boxes gingerbread mix
• 2 ½ cups water
• 2 eggs
• 15 ounce can pumpkin puree
• 3.4 ounce instant vanilla pudding mix
• 2 cups cold milk
• ¼ cup brown sugar
• 8 ounce container whipped topping
• 1 cup toasted pecans

Instructions:

1. Preheat the oven to 350°F.

2. In a mixing bowl, whisk together the gingerbread mix, water, and eggs until fully combined.

3. Spray a 9×13-inch baking dish with non-stick spray.

4. Pour the gingerbread batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

5. Remove the cake from the oven and let it cool completely.

6. Once cooled, use the end of a wooden spoon or a smoothie straw to poke holes all over the cake.

7. In a large bowl, whisk together the vanilla pudding mix and milk until smooth.

8. Whisk in the pumpkin and brown sugar until well combined.

9. Pour the pumpkin mixture over the cake, making sure it fills the holes.

10. Top with whipped topping and toasted pecans.

11. Sprinkle with cinnamon, if desired.

12. Refrigerate for 4 hours to allow it to set.

13. Slice and serve!

21. Pumpkin Fluff Salad with Pecans

Pumpkin Fluff Salad with Pecans is one of those fun, no-fuss desserts that always makes people smile. It’s light, creamy, and full of cozy fall flavors thanks to the pumpkin and pumpkin pie spice, but then you get those little surprises of pound cake cubes, marshmallows, toffee bits, and crunchy pecans in every bite. I love how easy it is to toss together, just a few simple ingredients and a quick chill in the fridge, and it’s ready to go. It’s sweet, fluffy, and perfect for holiday gatherings or when I want a pumpkin dessert that’s a little different from the usual pies and cakes.

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 3.4 oz box of instant vanilla pudding
• 1 tbsp of pumpkin pie spice
• 3/4 cup of milk
• 1 cup of pumpkin puree
• 8 oz container of cool whip (thawed)
• 3 cups of cubed pound cake
• 1 1/2 cup of mini marshmallows
• 1/2 cup of heath bits (toffee bits)
• 1 cup of pecans (chopped)

Instructions:

1. In a large bowl add the pudding mix, pumpkin pie spice and milk. Whisk until it becomes thick. Add in the pumpkin puree and stir. Add the cool whip and fold using a silicone/wooden spoon.
2. Add the pound cake cubes, marshmallows, toffee bits, and pecans and stir carefully until completely mixed together.
3. Place in the refrigerator for 15 minutes, once done serve and enjoy!

I don’t know about you, but just talking about all these pecan recipes has me ready to head straight to the kitchen. From cozy desserts to savory bites with a little crunch, pecans really do have a way of making any dish feel extra special. I love how versatile they are! Sometimes they’re the star of the show, other times they’re that perfect finishing touch that takes a recipe over the top. I hope you found a few new favorites to try this season, and maybe even some that will become traditions in your own home. Now the only question is, which pecan recipe are you making first?