31 Nutty Fall Dessert Recipes You’ll Absolutely Love

Fall is my absolute favorite time of year—the crisp air, the cozy sweaters, and, most importantly, the incredible flavors that come with the season. There’s just something heartwarming about whipping up a homemade treat that captures the essence of the harvest.

If you’re anything like me and can’t resist the allure of autumn, you’re in for a treat. I’ve compiled “31 Nutty Fall Dessert Recipes You’ll Absolutely Love” that’ll make your kitchen smell amazing and your taste buds sing. From classic pecan pies to innovative walnut tarts, these recipes are all about the nuts—literally. Ready to dive in? Let’s get cracking!

1. Classic Pecan Pie

There’s nothing like a classic pecan pie to kick off fall baking.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup corn syrup
• 1 cup packed brown sugar
• 1/3 cup melted butter
• 3 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups pecan halves

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Fit the pie crust into a 9-inch pie pan.
3. In a large bowl, combine the corn syrup, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
4. Stir in the pecan halves.
5. Pour the mixture into the pie crust.
6. Bake for 55-60 minutes, or until set.
7. Let cool before serving.

2. Walnut Pumpkin Bread

This moist pumpkin bread with walnuts is perfect for breakfast or dessert.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine sugar, pumpkin puree, eggs, vegetable oil, and water.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan.
7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it cool before slicing.

3. Almond Apple Crisp

A delightful twist on the traditional apple crisp with the addition of crunchy almonds.

Ingredients:

• 6 cups sliced apples
• 1 tablespoon lemon juice
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/3 cup melted butter
• 1/2 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Toss the sliced apples with lemon juice and place them in a 9×13-inch baking dish.
3. In a bowl, combine the oats, flour, cinnamon, brown sugar, and melted butter.
4. Stir in the sliced almonds.
5. Sprinkle the oat mixture over the apples.
6. Bake for 45-50 minutes, or until the topping is golden and the apples are tender.
7. Serve warm with a scoop of vanilla ice cream.

4. Hazelnut Chocolate Tart

A rich dessert with a buttery crust and a decadent hazelnut chocolate filling.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1/2 cup heavy cream
• 1 cup chocolate chips
• 1/2 cup hazelnut spread (like Nutella)
• 1/2 cup chopped hazelnuts

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the flour, powdered sugar, and salt.
3. Add the cold butter and pulse until the mixture resembles coarse crumbs.
4. Add the egg yolk and pulse until combined.
5. Press the dough into a 9-inch tart pan.
6. Bake for 15-20 minutes, or until golden brown. Let it cool.
7. In a saucepan, heat the heavy cream until it begins to simmer.
8. Pour the cream over the chocolate chips and let sit for 2 minutes before stirring until smooth.
9. Stir in the hazelnut spread.
10. Pour the chocolate mixture into the tart shell.
11. Sprinkle chopped hazelnuts on top.
12. Chill in the refrigerator for at least 2 hours before serving.

5. Caramel Pecan Cheesecake

Imagine a creamy cheesecake with a caramel pecan topping.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup caramel sauce
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Combine the graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth.
4. Add the eggs one at a time, then stir in the vanilla extract.
5. Pour the filling over the crust.
6. Bake for 50-60 minutes, or until the center is almost set.
7. Let it cool, then refrigerate for at least 4 hours.
8. Before serving, pour the caramel sauce over the cheesecake and sprinkle with chopped pecans.

6. Maple Walnut Fudge

A melt-in-your-mouth fudge with the flavors of maple and walnut.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups chopped walnuts

Instructions:

1. In a large saucepan, combine sugar, heavy cream, butter, and maple syrup.
2. Bring to a boil over medium heat, stirring frequently.
3. Continue to cook until the mixture reaches 235°F (soft-ball stage).
4. Remove from heat and stir in vanilla extract and chopped walnuts.
5. Pour the mixture into a greased 8×8-inch baking dish.
6. Let it cool to room temperature, then cut into squares.

7. Pistachio Cranberry Biscotti

These biscotti are perfect for dipping into a warm cup of coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pistachios, chopped
• 3/4 cup dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the flour, baking powder, and salt.
3. In another bowl, mix the sugar and melted butter, then add the eggs and vanilla extract.
4. Combine the wet and dry ingredients until just mixed.
5. Fold in the pistachios and dried cranberries.
6. Divide the dough in half and form each half into a log.
7. Place the logs on a baking sheet and bake for 25-30 minutes.
8. Let them cool slightly, then cut into 1/2-inch slices.
9. Place the slices cut side down back on the baking sheet and bake for an additional 10-15 minutes.
10. Cool completely before serving.

8. Pecan Praline Ice Cream

Homemade ice cream with sweet, crunchy pralines—is there anything better?

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups chopped pecans
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup milk

Instructions:

1. Combine the heavy cream, whole milk, sugar, and vanilla extract in a large bowl.
2. Chill the mixture until it’s very cold.
3. In a medium saucepan, combine brown sugar, butter, and 1/4 cup milk.
4. Cook over medium heat until it reaches a boil.
5. Remove from heat and stir in chopped pecans.
6. Spread the praline mixture on a parchment paper-lined baking sheet to cool.
7. Once cooled, break into small pieces.
8. Churn the chilled cream mixture in an ice cream maker according to the manufacturer’s instructions.
9. In the last few minutes of churning, add the praline pieces.
10. Freeze until firm.

9. Cashew Caramel Bars

These gooey caramel bars loaded with cashews are sure to be a hit.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 cup caramel sauce
• 1 1/2 cups cashews

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
2. In a medium bowl, combine flour, brown sugar, and melted butter until crumbly.
3. Press the mixture into the bottom of the prepared pan.
4. Bake for 15-20 minutes, or until golden brown.
5. Pour the caramel sauce over the crust.
6. Sprinkle cashews evenly over the top.
7. Bake for an additional 10-15 minutes.
8. Let it cool completely before cutting into bars.

10. Almond Pear Tart

A sophisticated dessert with a buttery almond crust and tender pears.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 3-4 ripe pears, peeled and sliced
• 1/4 cup apricot jelly, warmed

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine almond flour, all-purpose flour, and sugar.
3. Add the cold butter and pulse until the mixture forms coarse crumbs.
4. Add the egg yolk and pulse until the dough comes together.
5. Press the dough into a 9-inch tart pan.
6. Arrange the pear slices on top of the crust.
7. Brush the pears with warmed apricot jelly.
8. Bake for 40-45 minutes, or until the crust is golden and the pears are tender.
9. Let it cool slightly before serving.

11. Spiced Cashew Cookies

These buttery, spiced cookies with a crunch of cashews are irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped cashews

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the butter, sugar, and brown sugar.
4. Beat in the egg and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients.
6. Stir in the chopped cashews.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Let it cool on a wire rack.

12. Pumpkin Seed Brittle

A sweet and crunchy treat that’s perfect for fall snacking.

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 cup unsalted butter
• 1 cup raw pumpkin seeds (pepitas)
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, water, and butter.
3. Cook over medium heat, stirring constantly until the mixture reaches 300°F (hard-crack stage).
4. Remove from heat and stir in the pumpkin seeds, baking soda, vanilla extract, and salt.
5. Quickly pour the mixture onto the prepared baking sheet and spread it thinly.
6. Let it cool completely before breaking into pieces.

13. Walnut Banana Bread

A classic banana bread recipe with the added crunch of walnuts.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the mashed bananas.
6. Gradually add the dry ingredients to the wet mixture.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared loaf pan.
9. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
10. Let it cool before slicing.

14. Hazelnut Brownies

Rich and fudgy brownies with a delightful crunch of hazelnuts.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup chopped hazelnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix together the melted butter and sugar.
3. Add the eggs and vanilla extract, stirring until smooth.
4. Sift in the cocoa powder, flour, salt, and baking powder, and mix until just combined.
5. Fold in the chopped hazelnuts.
6. Pour the batter into the prepared baking pan.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
8. Let it cool before cutting into squares.

15. Pistachio Lemon Bars

These bars are a refreshing treat with a nutty twist.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup chopped pistachios

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a medium bowl, combine 1 1/2 cups flour, powdered sugar, and butter until crumbly.
3. Press the mixture into the bottom of the prepared baking dish.
4. Bake for 18-20 minutes, or until golden brown.
5. In a large bowl, whisk together the eggs, granulated sugar, 1/4 cup flour, lemon juice, and lemon zest.
6. Pour the lemon mixture over the baked crust.
7. Sprinkle chopped pistachios over the top.
8. Bake for an additional 20-25 minutes.
9. Let it cool before cutting into bars.

16. Almond Joy Cupcakes

These cupcakes are inspired by the classic candy bar, full of almond and coconut flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 3/4 cup chopped almonds
• 1/2 cup chocolate chips
• Frosting of choice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar.
4. Beat in the eggs, vanilla extract, and almond extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
6. Fold in the shredded coconut, chopped almonds, and chocolate chips.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let it cool completely before frosting.

17. Pecan Sandies

Crunchy, buttery cookies loaded with pecans.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the water and vanilla extract and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture until a dough forms.
6. Fold in the chopped pecans.
7. Roll tablespoons of dough into balls and place them on the prepared baking sheet. Flatten slightly with a fork.
8. Bake for 18-20 minutes, or until the edges are just beginning to brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

18. Maple Pecan Scones

These scones are perfect for a cozy fall morning, with the flavors of maple and toasted pecans.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• Optional: glaze made from powdered sugar and maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon.
3. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, maple syrup, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the chopped pecans.
7. Turn the dough out onto a lightly floured surface and knead it a few times.
8. Pat the dough into an 8-inch circle and cut it into 8 wedges.
9. Arrange the wedges on the prepared baking sheet.
10. Bake for 15-18 minutes, or until golden brown.
11. Optional: Drizzle with a maple glaze once the scones are cooled.

19. Cranberry Pistachio Bark

This easy dessert combines the tartness of cranberries with the crunch of pistachios.

Ingredients:

• 1 pound white chocolate, chopped
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, chopped

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between each, until fully melted.
3. Stir in the dried cranberries and chopped pistachios.
4. Pour the mixture onto the prepared baking sheet and spread it into an even layer.
5. Refrigerate for about 30 minutes, or until the bark is set.
6. Break into pieces and store in an airtight container.

20. Cinnamon Walnut Rice Pudding

A comforting, creamy rice pudding with a hint of cinnamon and chopped walnuts.

Ingredients:

• 1 cup uncooked white rice
• 4 cups milk (whole, almond, or your choice)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• Optional: whipped cream and extra cinnamon for topping

Instructions:

1. Cook the rice according to the package instructions.
2. In a large saucepan, combine the cooked rice, milk, sugar, and cinnamon.
3. Cook over medium heat, stirring frequently, until the mixture is thick and creamy, about 20-25 minutes.
4. Stir in the vanilla extract and chopped walnuts.
5. Serve warm or chilled, with optional whipped cream and a sprinkle of extra cinnamon.

21. Peanut Butter Nut Bars

Nutty peanut butter bars loaded with mixed nuts.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup honey
• 3 cups rolled oats
• 1 cup mixed nuts (almonds, peanuts, cashews), chopped
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Grease a 9×9-inch baking pan and line with parchment paper.
2. In a large bowl, combine the peanut butter and honey.
3. Microwave for 30 seconds to soften, then stir until smooth.
4. Add the rolled oats and chopped mixed nuts.
5. Stir until the oats and nuts are evenly coated.
6. If using, fold in the dark chocolate chips.
7. Press the mixture into the prepared baking pan.
8. Refrigerate for at least 1 hour, or until firm.
9. Cut into bars and store in an airtight container.

22. Chestnut Chocolate Mousse

A decadent dessert featuring the rich flavor of chestnuts paired with chocolate.

Ingredients:

• 1 cup chestnut puree
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup heavy cream
• 1/2 cup dark chocolate, melted
• Whipped cream and chocolate shavings for garnish

Instructions:

1. In a large bowl, combine the chestnut puree, powdered sugar, and vanilla extract.
2. Using a hand mixer, beat until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the chestnut mixture until combined.
5. Gently fold in the melted chocolate.
6. Spoon the mousse into serving dishes and refrigerate for at least 2 hours.
7. Garnish with whipped cream and chocolate shavings before serving.

23. Almond Cranberry Bread

This quick bread is bursting with cranberries and the subtle crunch of almonds.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 tablespoon orange zest
• 1 large egg
• 1 cup cranberries, chopped
• 1/2 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together orange juice, water, vegetable oil, orange zest, and egg.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the cranberries and sliced almonds.
6. Pour the batter into the prepared loaf pan.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it cool before slicing.

24. Walnut Caramel Apples

These caramel apples rolled in chopped walnuts are an autumn favorite.

Ingredients:

• 6 apples (your choice: Granny Smith, Honeycrisp, etc.)
• 1 cup caramel sauce
• 1 cup chopped walnuts
• Popsicle sticks

Instructions:

1. Wash and thoroughly dry the apples.
2. Insert a popsicle stick into the top of each apple.
3. Melt the caramel sauce in a saucepan over low heat, stirring constantly.
4. Dip each apple into the caramel, allowing the excess to drip off.
5. Roll the caramel-coated apples in the chopped walnuts.
6. Place the apples on a parchment-lined baking sheet to cool and set.

25. Pistachio Shortbread Cookies

Deliciously buttery shortbread cookies with a nutty pistachio flavor.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup finely chopped pistachios
• Optional: additional pistachios for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar.
3. Mix in the vanilla extract.
4. Gradually add the flour and mix until combined.
5. Fold in the finely chopped pistachios.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Flatten slightly with the palm of your hand and press a whole pistachio on top if desired.
8. Bake for 12-15 minutes, or until the edges are light golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

26. Maple Walnut Granola

A crunchy granola that’s perfect for topping yogurt or enjoying as a snack.

Ingredients:

• 4 cups rolled oats
• 1 cup walnuts, chopped
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats and chopped walnuts.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, brown sugar, vanilla extract, cinnamon, and salt.
4. Pour the wet ingredients over the oat mixture and stir until evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 25-30 minutes, stirring halfway through, until golden brown.
7. Let it cool completely before breaking into clusters and storing in an airtight container.

27. Peanut Butter Nut Clusters

Easy, no-bake clusters that combine peanut butter and mixed nuts for a sweet and salty treat.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup honey
• 3 cups mixed nuts (almonds, peanuts, cashews)
• 1/2 cup dark chocolate chips

Instructions:

1. Line a baking sheet with parchment paper.
2. In a large bowl, combine the creamy peanut butter and honey.
3. Microwave for 30 seconds to soften, then stir until smooth.
4. Add the mixed nuts and stir until they are evenly coated.
5. Drop spoonfuls of the mixture onto the prepared baking sheet.
6. Melt the dark chocolate chips in the microwave, stirring every 30 seconds until smooth.
7. Drizzle the melted chocolate over the nut clusters.
8. Refrigerate for at least 1 hour, or until firm.
9. Store in an airtight container.

28. Pecan Pumpkin Bars

These bars feature a pumpkin filling with a pecan crumble topping.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, softened
• 1 (15 oz) can pumpkin puree
• 3 large eggs
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a medium bowl, combine the flour, 1/4 cup sugar, and softened butter until crumbly.
3. Press the mixture into the bottom of the prepared baking dish.
4. Bake for 15 minutes, or until set.
5. In a large bowl, combine the pumpkin puree, eggs, 1 cup sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and cloves.
6. Pour the pumpkin mixture over the baked crust.
7. In a small bowl, combine the chopped pecans with 1/4 cup brown sugar.
8. Sprinkle the pecan mixture over the pumpkin filling.
9. Bake for 40-45 minutes, or until set.
10. Let it cool before cutting into bars.

29. Almond Nutmeg Crescents

Delicate crescent-shaped cookies with the flavors of almond and nutmeg.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/2 cup finely chopped almonds
• Extra powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the vanilla and almond extracts and mix until combined.
4. Gradually add the flour and ground nutmeg.
5. Fold in the finely chopped almonds.
6. Shape tablespoonfuls of dough into crescents and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are slightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
9. Dust with extra powdered sugar before serving.

30. Walnut Carrot Cake

A moist and delicious carrot cake filled with walnuts and topped with cream cheese frosting.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 1 cup packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups shredded carrots
• 1 cup chopped walnuts
• Cream cheese frosting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine the vegetable oil, melted butter, sugar, and brown sugar until smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture until well combined.
6. Fold in the shredded carrots and chopped walnuts.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Frost with cream cheese frosting and serve.

31. Spiced Almond Brittle

A spiced version of the classic nut brittle that’s perfect for fall.

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/2 cups whole almonds
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions:

1. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the sugar, corn syrup, water, cinnamon, nutmeg, cloves, and salt.
3. Cook over medium heat, stirring frequently until the mixture reaches 300°F (hard-crack stage).
4. Remove from heat and stir in the butter, whole almonds, baking soda, and vanilla extract.
5. Quickly pour the mixture onto the prepared baking sheet and spread it into an even layer.
6. Let it cool completely before breaking into pieces.

Conclusion

That’s it! 31 nutty fall dessert recipes that’ll bring the cozy autumn vibes into your kitchen. Whether you’re a fan of pecans, almonds, walnuts, or any other delicious nut, there’s something in this list to make your fall absolutely delicious. So grab your apron and get baking!