Just imagine the rich, buttery crunch of pecans elevating your desserts from ordinary to extraordinary! Whether you’re craving cozy comfort food or planning a festive gathering, these 18 irresistible pecan recipes promise to delight every sweet tooth. From classic pies to innovative treats, get ready to discover your new favorite dessert. Let’s dive into this delicious collection that celebrates the humble pecan in all its glory.
Classic Pecan Pie
Holiday tables wouldn’t be complete without this sweet, nutty staple. Classic pecan pie delivers rich caramel flavor and satisfying crunch in every bite. It’s surprisingly simple to make from scratch.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought pie crust (or your favorite homemade one)
– 3 large eggs
– 1 cup of light corn syrup
– 1 cup of packed brown sugar
– 2 tablespoons of melted butter
– A couple of teaspoons of vanilla extract
– A pinch of salt
– 2 cups of pecan halves
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, whisk the 3 eggs until they’re just combined.
4. Add the 1 cup of light corn syrup and 1 cup of packed brown sugar to the eggs.
5. Whisk the mixture until the sugar is fully dissolved and the texture is smooth.
6. Stir in the 2 tablespoons of melted butter, a couple of teaspoons of vanilla extract, and a pinch of salt.
7. Tip: Toasting the pecans first enhances their flavor—spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.
8. Fold the 2 cups of pecan halves into the filling mixture until evenly coated.
9. Pour the filling into the prepared pie crust, spreading the pecans into an even layer.
10. Tip: Place the pie on a baking sheet to catch any drips and make it easier to handle.
11. Bake the pie at 350°F for 50-55 minutes.
12. Check the pie at 50 minutes—the center should be set with a slight jiggle, not liquid.
13. Tip: If the crust edges brown too quickly, cover them with foil or a pie shield.
14. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours.
15. Slice and serve once fully cooled. Must rest to set properly—this patience prevents a runny filling. The result is a firm, sliceable pie with a gooey, caramel-like center and crisp pecans. For a festive twist, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Pecan Praline Cheesecake
Ready to elevate your holiday dessert game? This pecan praline cheesecake delivers a creamy, nutty masterpiece. It’s surprisingly simple to make, with a buttery crust and rich filling that will impress any crowd.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 65 minutes
Ingredients
– A couple of cups of graham cracker crumbs
– A stick of melted butter
– A couple of cups of cream cheese, softened
– A cup of granulated sugar
– A splash of vanilla extract
– A couple of large eggs
– A cup of chopped pecans
– A half cup of brown sugar
– A quarter cup of heavy cream
– A tablespoon of butter
Instructions
1. Preheat your oven to 325°F.
2. Mix the graham cracker crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
5. In a large bowl, beat the cream cheese until smooth and creamy.
6. Gradually add the granulated sugar, mixing until fully incorporated.
7. Beat in the vanilla extract until just combined.
8. Add the eggs one at a time, beating after each addition until the mixture is smooth.
9. Pour the cheesecake filling over the cooled crust.
10. Bake the cheesecake for 55 minutes, or until the edges are set but the center still jiggles slightly.
11. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
12. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
13. In a saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, and tablespoon of butter.
14. Cook the mixture, stirring constantly, until it thickens and bubbles, about 5 minutes.
15. Spread the pecan praline topping evenly over the cooled cheesecake.
16. Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
Velvety and rich, this cheesecake boasts a smooth texture that melts with each bite. The crunchy pecan praline adds a delightful contrast, making it perfect for slicing into elegant wedges. Serve it chilled with a drizzle of caramel for an extra indulgent touch.
Maple Pecan Cookies
Perfect for holiday gifting or cozy afternoons, these maple pecan cookies deliver rich, buttery flavor with a satisfying crunch. They come together quickly with pantry staples and bake to golden perfection.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup (2 sticks) of softened unsalted butter
- 3/4 cup of packed brown sugar
- 1/4 cup of pure maple syrup
- 1 large egg
- 1 teaspoon of vanilla extract
- 2 1/4 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened unsalted butter and packed brown sugar together with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
- Add the pure maple syrup, large egg, and vanilla extract to the butter mixture, beating until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Fold in the chopped pecans with a spatula until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly with the bottom of a glass or your palm to about 1/2-inch thickness.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
You’ll love the crisp edges and chewy centers that make these cookies irresistible. For a festive twist, drizzle them with extra maple syrup or serve warm with a scoop of vanilla ice cream.
Pecan Caramel Brownies
Baking these pecan caramel brownies feels like creating a holiday gift for yourself. They combine fudgy chocolate with crunchy nuts and gooey caramel in every bite. You’ll want to make them for any gathering or just a cozy night in.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of unsalted butter
– 2 cups of granulated sugar
– 4 large eggs
– 1 teaspoon of vanilla extract
– 1 cup of all-purpose flour
– 3/4 cup of cocoa powder
– 1/2 teaspoon of salt
– 1 cup of chopped pecans
– 1/2 cup of caramel sauce
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Melt the unsalted butter in a saucepan over medium heat until fully liquid, about 2-3 minutes.
3. In a large bowl, whisk together the melted butter and granulated sugar until smooth.
4. Beat in the eggs one at a time, mixing well after each addition to avoid lumps.
5. Stir in the vanilla extract until just combined.
6. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to prevent clumps.
7. Gradually fold the dry ingredients into the wet mixture until no streaks remain, being careful not to overmix.
8. Pour half of the batter into the prepared pan and spread it evenly with a spatula.
9. Drizzle the caramel sauce over the batter layer in a zigzag pattern for even distribution.
10. Sprinkle the chopped pecans evenly over the caramel.
11. Top with the remaining batter, smoothing it gently to cover the nuts and caramel.
12. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
13. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before cutting.
14. Cut into 16 squares using a sharp knife wiped clean between slices for neat edges.
Perfectly fudgy with a crackly top, these brownies offer a rich chocolate base that contrasts with the crunchy pecans and sweet caramel swirls. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them for a picnic—they hold up well without getting too messy.
Pecan Butter Tarts
Unbelievably simple yet decadent, pecan butter tarts are a classic holiday treat. They combine a flaky crust with a gooey, nutty filling that’s impossible to resist. You’ll have these ready in no time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour
– A pinch of salt
– A stick of cold unsalted butter, cubed
– A splash of ice water
– A cup of brown sugar, packed
– A couple of eggs
– A teaspoon of vanilla extract
– A tablespoon of melted butter
– A cup of pecan halves
Instructions
1. Preheat your oven to 375°F.
2. In a bowl, mix the all-purpose flour and salt.
3. Cut in the cold unsalted butter cubes until the mixture resembles coarse crumbs.
4. Add the ice water, one tablespoon at a time, mixing until the dough just comes together.
5. Roll out the dough on a floured surface to 1/8-inch thickness.
6. Cut the dough into circles and press them into a muffin tin.
7. In another bowl, whisk together the brown sugar, eggs, vanilla extract, and melted butter until smooth.
8. Place a few pecan halves in each tart shell.
9. Pour the filling mixture over the pecans, filling each shell about 3/4 full.
10. Bake at 375°F for 18-20 minutes, until the filling is set and the crust is golden brown.
11. Let the tarts cool in the tin for 10 minutes before transferring to a wire rack.
Golden and fragrant, these tarts offer a perfect contrast between the crisp crust and the soft, caramel-like center. The pecans add a delightful crunch that makes every bite satisfying. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Chocolate Pecan Fudge
Satisfyingly rich and ridiculously easy, this chocolate pecan fudge is the ultimate no-bake holiday treat. It requires just a handful of pantry staples and sets up in the fridge for a perfect make-ahead dessert.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 3 cups of semi-sweet chocolate chips
– A 14-ounce can of sweetened condensed milk
– A good pinch of salt
– A teaspoon of pure vanilla extract
– A generous cup of chopped pecans
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal.
2. Combine the 3 cups of chocolate chips, the entire can of sweetened condensed milk, and the pinch of salt in a medium saucepan.
3. Heat the mixture over low heat, stirring constantly with a rubber spatula, until the chocolate is completely melted and the mixture is smooth, about 5 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
4. Immediately remove the saucepan from the heat.
5. Stir in the teaspoon of vanilla extract until fully incorporated.
6. Fold in the generous cup of chopped pecans until they are evenly distributed throughout the fudge.
7. Pour and spread the fudge mixture evenly into your prepared pan.
8. Refrigerate the pan, uncovered, for at least 4 hours, or until the fudge is completely firm. Tip: For clean cuts, let the fudge sit at room temperature for 10 minutes before slicing.
9. Use the parchment paper overhang to lift the entire block of fudge out of the pan.
10. Place the block on a cutting board and slice it into 1-inch squares with a sharp knife. Tip: Wiping the knife with a hot, damp cloth between cuts gives you cleaner edges.
Buttery pecans and deep chocolate create a decadent, melt-in-your-mouth texture. For a festive twist, sprinkle a little flaky sea salt over the top before it sets, or package individual squares in little gift bags.
Pecan Streusel Coffee Cake
Visions of cozy mornings come to life with this pecan streusel coffee cake. It’s a buttery, crumb-topped delight that pairs perfectly with your favorite brew. Simple to make yet impressive enough for guests.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of packed brown sugar
– 1/2 cup of unsalted butter, softened
– 1 cup of sour cream
– 2 large eggs
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1 teaspoon of vanilla extract
– 1 cup of chopped pecans
– 1/2 cup of all-purpose flour (for the streusel)
– 1/4 cup of granulated sugar (for the streusel)
– 1/4 cup of packed brown sugar (for the streusel)
– 1/4 cup of unsalted butter, melted (for the streusel)
– 1 teaspoon of ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then mix in 1 teaspoon of vanilla extract and 1 cup of sour cream until just combined.
4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until no flour streaks remain; avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. For the streusel, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/4 cup of packed brown sugar, 1 teaspoon of ground cinnamon, and 1 cup of chopped pecans in a medium bowl.
8. Pour 1/4 cup of melted unsalted butter over the streusel mixture and mix with a fork until crumbly.
9. Sprinkle the streusel evenly over the batter in the pan.
10. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing.
Zesty with cinnamon and rich from pecans, this cake boasts a moist crumb and crunchy topping. Serve it warm with a dollop of whipped cream or alongside afternoon coffee for a comforting treat. It’s also great for brunch gatherings, where its sweet aroma will draw everyone to the table.
Pecan Pie Bars
Just like pecan pie but without the fuss, these bars deliver that classic nutty sweetness in portable form. Perfect for holiday gatherings or a sweet treat any time of year.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– A couple of cups of all-purpose flour
– A stick of cold unsalted butter, cubed
– A pinch of salt
– A cup of light brown sugar, packed
– A cup of light corn syrup
– A splash of vanilla extract
– Three large eggs
– Two cups of chopped pecans
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, letting it overhang the sides for easy removal.
2. In a food processor, pulse the flour, cold butter cubes, and salt until the mixture resembles coarse crumbs.
3. Press this crumbly dough evenly into the bottom of your prepared pan to form the crust.
4. Bake the crust for 15 minutes at 350°F until it’s lightly golden around the edges.
5. While the crust bakes, whisk together the brown sugar, corn syrup, vanilla extract, and eggs in a large bowl until smooth.
6. Stir in the chopped pecans until they’re fully coated in the mixture.
7. Once the crust is done, pour the pecan filling over the hot crust, spreading it evenly with a spatula.
8. Return the pan to the oven and bake for 25 minutes at 350°F until the filling is set and doesn’t jiggle when shaken.
9. Let the bars cool completely in the pan on a wire rack for at least 2 hours to firm up.
10. Use the parchment paper overhang to lift the slab out of the pan, then cut into 16 squares with a sharp knife.
What you get is a chewy, gooey center with a crisp, buttery crust that’s packed with toasted pecans. Serve these bars warm with a scoop of vanilla ice cream for a decadent dessert, or pack them for a picnic—they’re sturdy enough to travel without making a mess.
Pecan Cinnamon Rolls
Every holiday morning deserves something special, and these pecan cinnamon rolls deliver. They’re sweet, gooey, and surprisingly simple to make at home.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 and 1/2 cups of all-purpose flour, plus a little extra for dusting
– 1 cup of whole milk, warmed to about 110°F
– 1/2 cup of granulated sugar
– 1/3 cup of unsalted butter, melted
– 2 large eggs
– 1 packet of active dry yeast
– 1 teaspoon of salt
– For the filling: 1/2 cup of brown sugar, 2 tablespoons of ground cinnamon, and 1/3 cup of softened butter
– For the topping: 1 cup of chopped pecans and a simple glaze made from 1 cup of powdered sugar mixed with a couple of tablespoons of milk
Instructions
1. In a large bowl, combine the warmed milk, 1 tablespoon of the granulated sugar, and the yeast. Let it sit for 5 minutes until foamy.
2. Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Stir until smooth.
3. Gradually mix in the flour until a soft dough forms. Tip: If it’s too sticky, add a bit more flour, but don’t overdo it—a slightly sticky dough makes tender rolls.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. While the dough rises, mix the brown sugar and cinnamon for the filling in a small bowl.
6. Punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle.
7. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture and chopped pecans on top, leaving a 1-inch border.
8. Tightly roll the dough from the long side into a log. Pinch the seam to seal.
9. Cut the log into 12 equal slices using a sharp knife or dental floss. Tip: For clean cuts, chill the log for 15 minutes first.
10. Place the slices in a greased 9×13-inch baking pan, cover, and let rise for 30 minutes until puffy.
11. Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown. Tip: Check at 20 minutes—if they brown too quickly, tent with foil.
12. While the rolls bake, whisk the powdered sugar and milk for the glaze until smooth.
13. Remove the rolls from the oven and let cool in the pan for 10 minutes.
14. Drizzle the glaze over the warm rolls.
Nothing beats pulling apart these soft, fluffy rolls to reveal the caramelized pecan filling. The cinnamon spice shines through, balanced by the sweet glaze. Serve them warm with a cold glass of milk for the ultimate cozy treat.
Pecan Toffee Bark
Rustle up this irresistible pecan toffee bark in no time. It’s the perfect sweet-salty treat for holiday gifting or last-minute cravings. You’ll love the crunchy texture and buttery flavor.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of pecan halves
– A cup of unsalted butter
– A cup of granulated sugar
– A splash of vanilla extract
– A pinch of salt
– A couple of cups of semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the pecan halves in a single layer on the prepared baking sheet.
3. Toast the pecans in the oven for 5-7 minutes until fragrant, then set aside to cool.
4. In a medium saucepan, melt the unsalted butter over medium heat.
5. Stir in the granulated sugar and a pinch of salt until combined.
6. Cook the mixture, stirring constantly, for 5-7 minutes until it reaches 300°F on a candy thermometer (hard crack stage).
7. Remove from heat and quickly stir in the splash of vanilla extract.
8. Immediately pour the hot toffee over the toasted pecans on the baking sheet, spreading it evenly with a spatula.
9. Tip: Work fast here as the toffee sets quickly once poured.
10. Sprinkle the semisweet chocolate chips evenly over the hot toffee layer.
11. Let the chocolate sit for 1-2 minutes to soften from the heat.
12. Use a spatula to spread the melted chocolate into a smooth, even layer over the toffee.
13. Tip: For a decorative touch, gently swirl the chocolate with a knife before it sets.
14. Allow the bark to cool completely at room temperature for about 1 hour until firm.
15. Tip: For faster setting, you can refrigerate it for 20-30 minutes, but avoid condensation by covering it lightly.
16. Once fully set, break the bark into irregular pieces by hand or with a knife.
17. Store the bark in an airtight container at room temperature for up to two weeks.
Unexpectedly addictive, this bark boasts a satisfying snap from the toffee and a rich chocolate layer. The toasted pecans add a nutty crunch that balances the sweetness perfectly. Serve it broken into shards on a dessert platter or package in cellophane bags for homemade holiday gifts.
Pecan Banana Bread
Rustle up this pecan banana bread when you’ve got overripe bananas begging to be used. It’s a moist, nutty loaf that fills your kitchen with a warm, comforting aroma. Perfect for a quick breakfast or an afternoon snack with coffee.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– A couple of overripe bananas, mashed
– A cup of granulated sugar
– A half-cup of melted butter, cooled a bit
– Two large eggs
– A splash of vanilla extract
– One and a half cups of all-purpose flour
– A teaspoon of baking soda
– A pinch of salt
– A cup of chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth—a few small lumps are fine for texture.
3. Tip: Use very ripe, spotty bananas for the sweetest flavor and easiest mashing.
4. Stir in the granulated sugar and the melted, cooled butter until well combined.
5. Beat in the eggs one at a time, then mix in the vanilla extract.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7. Tip: Whisking the dry ingredients separately prevents overmixing the batter later, which can make the bread tough.
8. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
9. Fold in the chopped pecans, reserving a small handful for the top if you like.
10. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11. Tip: Sprinkle those reserved pecans on top now for a pretty, crunchy finish after baking.
12. Bake at 350°F for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
14. Pecan banana bread has a dense, moist crumb with a sweet banana flavor and a satisfying crunch from the nuts. Serve it warm with a pat of butter, or toast slices for a crispy edge. It also freezes beautifully—wrap slices tightly for a grab-and-go treat.
Pecan Pumpkin Pie
You’ll love this twist on classic pumpkin pie. The pecan topping adds a delightful crunch that contrasts perfectly with the smooth, spiced filling. It’s a festive dessert that feels both familiar and exciting.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought pie crust (9-inch)
– A 15-ounce can of pumpkin puree
– A cup of heavy cream
– 3/4 cup of packed brown sugar
– A couple of large eggs
– A tablespoon of pumpkin pie spice
– A pinch of salt
– A cup of chopped pecans
– 1/4 cup of maple syrup
– A splash of vanilla extract
– 2 tablespoons of melted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the store-bought pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, pumpkin pie spice, and salt until smooth.
4. Pour the pumpkin filling into the pie crust.
5. Bake the pie at 375°F for 35 minutes, until the edges are set but the center still jiggles slightly.
6. While the pie bakes, mix the chopped pecans, maple syrup, vanilla extract, and melted butter in a small bowl.
7. After 35 minutes, remove the pie from the oven and carefully spoon the pecan mixture evenly over the top.
8. Return the pie to the oven and bake for another 20 minutes at 375°F, until the topping is golden and bubbly.
9. Let the pie cool completely on a wire rack for at least 2 hours before slicing.
10. Serve at room temperature or chilled.
Vibrant with warm spices, this pie offers a creamy pumpkin base topped with a sticky, nutty layer. The pecans toast to a perfect crunch, adding texture that makes every bite interesting. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Pecan Apple Crisp
Nothing beats the cozy aroma of baked apples and toasted pecans filling your kitchen. This pecan apple crisp delivers warm, comforting flavors with minimal effort—perfect for holiday gatherings or a simple weeknight treat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large Granny Smith apples, peeled and sliced
– A splash of lemon juice
– 1/2 cup of granulated sugar
– 1 teaspoon of ground cinnamon
– A pinch of salt
– 1 cup of all-purpose flour
– 1 cup of old-fashioned rolled oats
– 3/4 cup of packed brown sugar
– 1/2 cup of chopped pecans
– 3/4 cup of cold unsalted butter, cut into small cubes
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with the lemon juice, granulated sugar, cinnamon, and salt until evenly coated.
3. Spread the apple mixture evenly into the prepared baking dish.
4. In a separate bowl, combine the flour, oats, brown sugar, and chopped pecans.
5. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
6. Sprinkle the crumb topping evenly over the apples in the baking dish.
7. Bake at 375°F for 30–35 minutes, until the topping is golden brown and the apples are bubbling at the edges.
8. Remove from the oven and let it cool for at least 10 minutes before serving.
Keep it warm and serve with a scoop of vanilla ice cream for a classic pairing. The crisp topping offers a satisfying crunch against the tender, spiced apples, while the pecans add a nutty depth that makes this dessert feel extra special.
Pecan Chocolate Chip Cookies
These pecan chocolate chip cookies deliver chewy centers with crisp edges. They’re packed with toasted nuts and melty chocolate. Perfect for holiday gifting or a cozy treat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– A couple of sticks of unsalted butter, softened
– A cup of granulated sugar
– A cup of packed brown sugar
– A couple of large eggs
– A splash of vanilla extract
– Two and a quarter cups of all-purpose flour
– A teaspoon of baking soda
– A teaspoon of salt
– A couple of cups of semisweet chocolate chips
– A cup of chopped pecans
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
6. Fold in the chocolate chips and chopped pecans with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. For chewier cookies, slightly underbake them by removing at 10 minutes. For crispier edges, bake the full 12 minutes. Toasting the pecans in a dry skillet for 5 minutes before chopping enhances their flavor.
Devour these warm for gooey chocolate pockets. The toasted pecans add a buttery crunch that balances the sweetness. Crumble over vanilla ice cream or pack into mason jars for homemade gifts.
Pecan Honey Baklava
A flaky, nutty dessert that’s surprisingly simple to make at home. This pecan honey baklava brings Mediterranean flair to your kitchen with minimal fuss. You’ll love the crisp layers and sticky-sweet filling.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– A package of phyllo dough (thawed if frozen)
– 2 cups of pecans, finely chopped
– A cup of unsalted butter, melted
– A cup of granulated sugar
– A teaspoon of ground cinnamon
– A pinch of salt
– A cup of honey
– A splash of water
– A teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Mix the chopped pecans, 1/4 cup of the sugar, cinnamon, and salt in a bowl.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying.
4. Place one sheet of phyllo in the dish and brush it lightly with melted butter.
5. Repeat step 4 to layer 8 sheets total, buttering each one.
6. Sprinkle half of the pecan mixture evenly over the phyllo.
7. Layer 6 more phyllo sheets on top, buttering each as before.
8. Sprinkle the remaining pecan mixture over the phyllo.
9. Layer the final 8 phyllo sheets, buttering each one.
10. Using a sharp knife, cut the baklava into diamond shapes before baking.
11. Bake at 350°F for 45-50 minutes until golden brown and crisp.
12. While baking, combine honey, remaining sugar, water, and vanilla in a saucepan.
13. Bring the syrup to a boil over medium heat, then simmer for 10 minutes until slightly thickened.
14. Remove the baklava from the oven and immediately pour the hot syrup evenly over the top.
15. Let the baklava cool completely at room temperature for at least 4 hours before serving.
Perfectly crisp layers shatter with each bite, revealing a honey-soaked, nutty interior. The buttery phyllo and sweet syrup create a balanced treat that’s ideal with coffee or as a festive dessert. Try serving it warm with a scoop of vanilla ice cream for a delightful contrast.
Pecan Coconut Macaroons
Ready for a holiday treat that’s both chewy and crisp? These pecan coconut macaroons come together with just a handful of pantry staples. They’re perfect for last-minute baking or gifting.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of sweetened shredded coconut
– a 14-ounce can of sweetened condensed milk
– 2 teaspoons of pure vanilla extract
– a pinch of fine salt
– 1 cup of chopped pecans
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the 4 cups of shredded coconut with the entire can of sweetened condensed milk.
3. Stir in the 2 teaspoons of vanilla extract and a pinch of salt until fully incorporated.
4. Fold in the 1 cup of chopped pecans gently to avoid overmixing.
5. Use a cookie scoop or two spoons to form 1.5-inch mounds of dough, placing them 2 inches apart on the prepared sheets.
6. Bake for 15–18 minutes, rotating the pans halfway through, until the edges are golden brown.
7. Let the macaroons cool on the baking sheets for 5 minutes to firm up.
8. Transfer them to a wire rack to cool completely for about 30 minutes.
Very chewy on the inside with a toasty, crisp exterior, these macaroons offer a rich nutty flavor from the pecans. Serve them drizzled with dark chocolate or alongside coffee for a cozy finish.
Pecan Bread Pudding
Oozing with caramelized pecans and custard-soaked bread, this pecan bread pudding transforms stale bread into a decadent dessert. It’s the perfect cozy treat for holiday gatherings or chilly evenings. You’ll love how simple ingredients create such rich flavor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– About 8 cups of day-old bread cubes (roughly a loaf’s worth)
– A generous 2 cups of whole milk
– 4 large eggs
– 1 cup of packed brown sugar
– A good splash of vanilla extract (about 2 teaspoons)
– A couple of teaspoons of ground cinnamon
– A pinch of salt
– 1 cup of chopped pecans
– Half a stick of butter (4 tablespoons), melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Place the 8 cups of day-old bread cubes evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the 4 large eggs until smooth and frothy.
4. Add the 2 cups of whole milk, 1 cup of packed brown sugar, 2 teaspoons of vanilla extract, 2 teaspoons of ground cinnamon, and a pinch of salt to the eggs. Whisk vigorously until fully combined and the sugar dissolves.
5. Pour the custard mixture evenly over the bread cubes in the baking dish, pressing down gently with a spatula to ensure all bread is soaked. Let it sit for 10 minutes to absorb.
6. Sprinkle the 1 cup of chopped pecans evenly over the top of the soaked bread mixture.
7. Drizzle the 4 tablespoons of melted butter evenly over the pecans and bread pudding.
8. Bake in the preheated 350°F oven for 50-55 minutes, until the top is golden brown, the edges are slightly crisp, and a knife inserted in the center comes out clean.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.
This pudding emerges with a custardy, soft interior and a delightfully crunchy pecan topping. The brown sugar and cinnamon create a warm, caramel-like sweetness that pairs perfectly with the toasted nuts. Try serving it warm with a scoop of vanilla ice cream or a drizzle of bourbon sauce for an extra indulgent twist.
Pecan Spiced Cupcakes
Just in time for holiday baking, these pecan spiced cupcakes deliver cozy warmth in every bite. They’re simple to whip up yet impressively flavorful, perfect for festive gatherings or a sweet winter treat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 1/2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsalted butter, softened
– 2 large eggs
– 3/4 cup of milk
– 1 teaspoon of vanilla extract
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 1 cup of chopped pecans
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make cupcakes dense.
6. Fold in the chopped pecans gently with a spatula.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For a glossy finish, brush the tops with a simple syrup made from equal parts sugar and water while still warm.
Brilliantly moist with a tender crumb, these cupcakes boast a rich spice blend that pairs beautifully with the nutty crunch of pecans. Serve them warm with a dollop of whipped cream or drizzle with caramel for an extra indulgent twist—they’re sure to become a seasonal favorite.
Summary
You’ve just discovered 18 delicious pecan dessert recipes that are sure to satisfy any sweet tooth! From classic pies to creative treats, there’s something for every occasion. We hope you’re inspired to bake up some magic in your own kitchen. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so others can enjoy these irresistible desserts too!
