This time of year, pecan desserts start showing up at every get together.
And that’s because you can make just about anything with pecans: pies, bars, cookies, even a crumble or two if you’re feeling creative.
The kitchen always smells like butter and sugar teaming up, and nobody complains about that (especially me).
No matter how many I make, the pecan desserts are always the first to disappear.
So if you’re looking for some yummy pecan desserts to serve up this season, for Thanksgiving or your holiday parties here are some family faves:
1. Classic Pecan Pie
Start with a flaky pie crust or store bought works if you’re running short on time (we’ve all been there).
Whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla, then stir in a heap of chopped pecans.
Pour that golden mixture into your crust and bake until the filling jiggles just slightly in the center.
Let it cool so it sets into that perfect gooey layer.
2. Brown Sugar Bourbon Pecan Pie
If you want a twist on the classic pecan pie, try this bourbon version!
Mix your standard pecan pie filling but swap in dark brown sugar for a deeper flavor and add a good splash of bourbon.
It gives the pie a caramel-y kick that feels like fall in dessert form.
Use pecan halves on top for that pretty pattern, then bake until golden and fragrant.
I like to brush a little extra bourbon syrup over the pie while it’s still warm for a glossy finish.
3. Chocolate Pecan Pie
Take your favorite pecan pie filling and stir in half a cup of semi-sweet chocolate chips before baking.
The chocolate melts right into the sugary filling and makes every bite rich and fudgy.
Use a mix of chopped and whole pecans for texture.
For a mocha twist, add a spoonful of instant espresso powder to the mix.
4. Pumpkin Pecan Cobbler
Whisk together pumpkin puree, milk, sugar, melted butter, and a hit of pumpkin pie spice.
Pour into a baking dish, then sprinkle a pecan-sugar mixture on top before adding hot water over the back of a spoon.
It’ll feel weird, but trust me, the magic happens in the oven!
The bottom turns into a pumpkin pudding layer while the top bakes into a pecan-studded crust.
Scoop it warm with vanilla ice cream melting down the sides.
5. Pecan Pie Dump Cake
Grease a baking dish and pour in a can of pecan pie filling or a mix of corn syrup, brown sugar, and pecans.
Top with a box of yellow cake mix, drizzle melted butter over everything, and bake until golden.
It’s crunchy, gooey, and somehow always disappears before the main course.
For a fall twist, swap the yellow cake for spice cake mix.
6. Pecan Pie Crescent Rolls
Unroll a can of crescent dough and spoon a mix of chopped pecans, brown sugar, melted butter, and cinnamon inside each triangle.
Roll them up, bake until golden, and drizzle with caramel or maple glaze while warm.
I make these on Thanksgiving morning because they make the house smell like dessert before noon!
Add a few mini chocolate chips if you’re feeling bold.
7. Pecan Pie Bars
Press a shortbread crust into a 9×13 pan and bake it just until golden.
While it cools slightly, whisk together brown sugar, corn syrup, eggs, butter, and vanilla, then fold in chopped pecans.
Pour that yummy sticky mixture over the crust and bake until bubbling and set.
Cool completely before cutting into squares unless you want molten caramel all over your counter (learned that the hard way).
8. Salted Maple Pecan Pie Bars
Start with a buttery crust made of flour, sugar, and cold butter and pulse it together before pressing it into the pan.
Mix maple syrup, brown sugar, butter, eggs, and a sprinkle of flaky sea salt with chopped pecans, then pour over the crust.
Bake until glossy and golden, then add another pinch of salt when it comes out for that sweet-salty finish.
9. Brown Butter Pecan Bars
Melt butter in a saucepan until it foams and turns golden.
It smells nutty and makes the whole kitchen feel fancy without the effort!
Whisk in brown sugar, vanilla, and a touch of cream, then fold in chopped pecans.
Pour over a baked shortbread base and bake until set and glossy.
Let it cool before slicing, though it’s nearly impossible not to sneak one early.
If you want a little contrast, drizzle melted dark chocolate on top.
10. Toffee Pecan Bars
Start with a graham cracker crust pressed into your pan, then layer it with sweetened condensed milk, chopped pecans, and bits of toffee candy.
Bake until the top turns golden and caramelized.
The toffee melts into the nuts, creating that perfect chewy-meets-crunchy situation.
I wrap these up for holiday gifts, but half the batch mysteriously disappears first.
11. Pecan Crunch Squares
Combine brown sugar, oats, flour, butter, and a sprinkle of cinnamon to make a crumbly mixture.
Press half into the pan, spread a sticky pecan syrup layer in the middle, and crumble the rest over top.
Bake until bubbling and crisp on the edges.
These taste like pecan pie’s cozy cousin who wears flannel and brings casseroles.
Try them warm with a scoop of ice cream for a quick dessert.
12. Caramel Pecan Dream Bars
Whip up a buttery base with flour and sugar, bake until lightly golden, then pour over a caramel sauce made with melted caramels, cream, and butter.
Sprinkle with pecans and bake until everything’s bubbling and smells like heaven!
I like to toss a pinch of salt on top right before serving.
It balances all that sweetness perfectly.
13. Pecan Pie Cheesecake Bars
Make a graham cracker crust and bake it while you mix up a simple cream cheese filling with sugar, eggs, and vanilla.
Pour it over the crust, bake again, then top with a thick layer of pecan pie filling.
Once chilled, the layers set beautifully with the creamy cheesecake on the bottom, glossy pecan pie on top
I always cut these small because they’re rich, but no one ever takes just one.
14. Pecan Cheesecake Bites
Use mini muffin tins for a smaller version.
Press a cookie crumb crust in each cup and fill with a spoonful of sweetened cream cheese mixture.
Bake until just set, then top with a dollop of pecan pie filling.
Chill before serving so the flavors meld together.
15. Caramel Pecan Cheesecake
This one is a lot gooier!
Make a traditional graham cracker crust, then blend cream cheese, sugar, eggs, and a drizzle of caramel into a smooth batter.
Bake low and slow until set, then pour warm caramel sauce over the top and sprinkle with toasted pecans.
You can swap the caramel for chocolate if you want it even richer.
16. Pecan Pie Lasagna
Layer crushed graham crackers, whipped cream cheese, and pecan pie filling in a glass dish (like dessert lasagna but with holiday energy!)
Chill for a few hours so it sets up nice and firm.
The layers look beautiful when sliced, and the flavor is all pecan pie comfort without the oven time.
I sometimes use gingersnap cookies for the base when I want extra spice.
17. Butter Pecan Praline Poke Cake
Bake a butter pecan cake mix in a 9×13 pan, then poke holes all over it with the handle of a wooden spoon.
Pour warm caramel sauce over the top so it soaks into every bite.
Once it cools, spread on whipped topping and sprinkle crushed pralines or toasted pecans for crunch.
You can also swap caramel for maple syrup (warning: both are dangerous).
18. Upside-Down Caramel Pecan Cake
Melt butter and brown sugar together in your cake pan to make a sticky caramel base, then sprinkle pecans over it.
Pour your favorite yellow cake batter on top and bake until golden.
Flip it while still warm and watch the caramel drip down the sides (it’s worth the risk of a little mess).
Serve it warm with ice cream if you want applause at the table.
19. Pecan Log Cake
Spread vanilla cake batter onto a jelly roll pan, bake, then roll it up in a towel while warm to create that spiral shape.
Unroll, fill with caramel pecan filling, and roll it back up tight.
Dust with powdered sugar or drizzle with ganache for extra flair.
20. Maple Caramel Pecan Babka
Roll out a soft yeast dough and spread a mix of brown sugar, pecans, butter, and maple syrup all over.
Roll it up, slice it lengthwise, twist the strands, and tuck it into a loaf pan.
As it bakes, the syrup bubbles up into every swirl.
For a shortcut, you can use thawed frozen bread dough.
It still comes out gorgeous!
21. Butter Pecan Cookies
Cream butter and brown sugar until fluffy, then beat in eggs and vanilla.
Stir in flour, baking soda, and chopped toasted pecans.
Bake until the edges are golden and the centers still look soft.
They crisp as they cool, giving that perfect chewy texture.
And they freeze perfectly!
22. Maple Pecan Cookies
Mix melted butter, maple syrup, brown sugar, and egg until smooth, then fold in flour and chopped pecans.
Scoop onto a baking sheet and bake until golden with crackly tops.
The maple flavor gets stronger as they cool.
If you like extra crunch, add a sprinkle of coarse sugar before baking.
23. Pumpkin Pecan Blondies
Whisk melted butter, brown sugar, pumpkin puree, and an egg together, then stir in flour, baking soda, and warm spices.
Fold in chopped pecans and white chocolate chips for texture and sweetness.
Bake until the center is just set…soft and gooey, not dry.
I like to dust them with cinnamon sugar while warm for a cozy finish.
24. Bourbon Pecan Pie Brownies
Pour brownie batter into a pan, then swirl in a mix of corn syrup, brown sugar, pecans, and a shot of bourbon.
Bake until the top is glossy and the edges pull away slightly.
You’ll get chewy brownie bottoms and sticky pecan pie tops in every bite.
For extra flair, drizzle with melted chocolate once cooled.
25. Butter Pecan Fudge
Line a baking dish with parchment and set it aside.
Melt butter and brown sugar together, then add condensed milk and bring to a gentle boil.
Stir in white chocolate chips and toasted pecans until smooth and thick.
Pour it into the dish and chill until firm enough to slice.
26. Pecan Pie Balls
Mix crushed graham crackers, pecans, brown sugar, and a bit of corn syrup until sticky.
Roll into bite-sized balls and chill before dipping them in melted chocolate.
Let them set on parchment until glossy.
They look fancy but come together faster than most cookies.
Try using dark chocolate if you want something less sweet.
27. Pecan Clusters
Toast pecans lightly, then drop small piles onto a baking sheet lined with parchment.
Melt chocolate (milk, dark, or white) and spoon it over each pile until coated.
Chill until firm, and you’ll have glossy, crunchy clusters that disappear almost immediately.
You can mix in caramel bits too for an extra treat.
28. No Bake Pecan Pie Dip
Beat cream cheese, brown sugar, vanilla, and a splash of maple syrup until fluffy.
Stir in chopped pecans and a drizzle of caramel sauce.
Serve with graham crackers, apple slices, or pretzels for dipping.
I made this once for a last-minute get-together, and it vanished before the drinks were even poured!
Warm it slightly before serving for a softer texture.
29. Candied Pecans
Whisk an egg white with a splash of water, toss in pecans until coated, then mix with sugar, cinnamon, and a pinch of salt.
Spread on a parchment-lined pan and bake until crunchy and golden.
I like to use them on salads, desserts, or straight out of the jar when no one’s looking.
30. Pecan Pie Tarts
Press mini pie crusts into muffin tins, then fill each with pecan pie filling made of brown sugar, corn syrup, eggs, butter, and vanilla.
Top with a pecan half and bake until bubbling and golden.
A dollop of whipped cream makes them extra special.
31. Chocolate Coconut Pecan Tarts
Use a chocolate cookie crust for the base, then fill with a coconut pecan mixture made with condensed milk, butter, and toasted pecans.
Bake until set and let cool before topping with melted dark chocolate.
The layers are rich, gooey, and a little tropical.
I like to chill them before serving so the chocolate gets that satisfying snap when you bite in.
The Crunch That Keeps You Coming Back
Pecan desserts just have that cozy magic!
Mix up a few of these for the holidays and watch everyone hover around the dessert table.
Just don’t expect leftovers.
