If you’re looking for the perfect fall snack that’s sweet, crunchy, and filled with cozy pumpkin spice flavor — you’re in the right place. These Pumpkin Spice Candied Pecans are ridiculously simple to make and require just a handful of ingredients you probably already have on hand.
They’re the kind of recipe that makes your kitchen smell like fall in under 15 minutes — buttery, toasty, and spiced with all the warm flavors of cinnamon, nutmeg, and clove. You can enjoy them by the handful, toss them on top of salads, yogurt, or oatmeal, or even package them up as homemade holiday gifts.
Ingredients
- 2 cups raw pecan halves
- 1 ½ tablespoons melted salted butter (or coconut oil)
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven:
Set your oven to 375°F and line a sheet pan with parchment paper. - Mix everything together:
In a large mixing bowl, combine the pecans, melted butter, maple syrup, brown sugar, vanilla, pumpkin pie spice, and salt. Toss until the pecans are fully coated. - Roast the pecans:
Spread the coated pecans evenly on your prepared baking sheet. Roast for 7 minutes, give them a good stir, then roast for an additional 3–5 minutes — keeping a close eye toward the end so they don’t burn. - Cool and separate:
Once roasted, use a spatula to spread out the pecans so they don’t stick together as they cool. - Enjoy!
Let cool completely before serving or storing. They’ll crisp up as they cool, giving you that irresistible crunchy coating. - Store:
Store in an airtight container at room temperature for up to a week.
Tips & Variations
- Storage: Store in an airtight container at room temperature for up to a week.
- Gift idea: Package them in a small jar or bag with a festive ribbon — they make the best edible holiday gifts!
- Serving ideas: Add to a charcuterie board, sprinkle them over oatmeal, yogurt, and ice cream, or use them as a salad topper for that perfect sweet-and-salty bite.
- Switch up the nut: Opt for walnuts, pistachios or cashews instead of pecans, or do a mix.
- Skip the pumpkin spice: These are just as delicious without the pumpkin pie spice. Omit it entirely, or swap with ground cinnamon, apple pie spice, or ground ginger instead.
Why You’ll Love These
This recipe checks all the boxes — it’s quick, easy, and perfectly captures the cozy essence of fall. The maple syrup adds natural sweetness, the butter gives a toasty richness, and the pumpkin pie spice ties it all together. Whether you’re making them for a fall gathering, your next charcuterie board, or just to snack on during a movie night, these Pumpkin Spice Candied Pecans are guaranteed to disappear fast.
More Recipes To Try This Fall:
- Homemade Pumpkin Spice Creamer
- The Best Easy Pumpkin Muffins
- Caramel Apple Puppy Chow
- S’mores Popcorn
- No Bake Pecan Pie Bars
Pumpkin Spice Candied Pecans
Equipment
- storage jar or container
Ingredients
- 2 cups raw pecan halves
- 1 ½ tablespoons melted salted butter or coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Set your oven to 375°F and line a sheet pan with parchment paper.
- In a large mixing bowl, combine the pecans, melted butter, maple syrup, brown sugar, vanilla, pumpkin pie spice, and salt. Toss until the pecans are fully coated.
- Spread the coated pecans evenly on your prepared baking sheet. Roast for 7 minutes, give them a good stir, then roast for an additional 3–5 minutes, keeping a close eye toward the end so they don’t burn.
- Once roasted, use a spatula to spread out the pecans so they don’t stick together as they cool.
- Let cool completely before serving or storing. They’ll crisp up as they cool.
- Store in an airtight container at room temperature for up to a week.
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