54 Nutty Fall Desserts You’ll Go Nuts Over

Squirrel away a few of these recipes for desserts with nuts. Packed with pecans, pistachios, almonds and more, these are the rustic bakes we know you're craving.

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Pecan Pie Bars

These pecan pie bars are rich and delicious—just like pecan pie! They’re perfect for taking to potlucks and other gatherings. I always come home with an empty pan. —Carolyn Custer, Clifton Park, New York

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Majestic Pecan Cake

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
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Rustic Nut Bars

My friends love crunching into the crust—so much like shortbread—and the wildly nutty topping of these chewy, gooey bars. —Barbara Driscoll, West Allis, Wisconsin
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Pecan Banana Bundt Cake

My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. —Marina Castle Kelley, Canyon Country, California
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Rich Pistachio Brittle

Here’s a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California
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Praline Pumpkin Pecan Pie

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia
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Baklava

Baklava is a traditional Middle Eastern pastry made with flaky phyllo dough, chopped nuts and sweet honey. This dessert is very rich, so one pan goes a long way. —Judy Losecco, Buffalo, New York
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Pumpkin Pecan Tassies

Field editor Pat Habiger of Spearville, Kansas suggests, “These delicious mini tarts are lovely for Christmas or to serve at a tea. They’re worth the extra time it takes to make them.”
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Poteca Nut Roll

My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania
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Pecan Brownies

It's hard to eat just one of these nutty pecan brownies—good thing a batch can bake up in a matter of minutes. —Karen Batchelor, Bellevue, Nebraska

Wondering how to chop nuts for your favorite recipes? These methods walnut disappoint.

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Tender Pecan Logs

Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
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Pecan Cake with Cookie Butter Frosting

My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
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Cranberry Walnut Biscotti

A chocolate drizzle lends a little extra sweetness to biscotti.—Joan Duckworth, Lee’s Summit, Missouri
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Cinnamon Peanut Brittle

I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. —Grace Miller, Mansfield, Ohio
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Heavenly Praline Cake

A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas
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Pecan Pie Cookies

My family loves pecans. In fact, we have pecan pie at Thanksgiving and this pecan pie cookies recipe at Christmas! —Julie McQuiston, Bradenton, Florida
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Armagnac Chocolate Almond Tart

I am a pecan pie lover…this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don’t skip on toasting the almonds, it brings out the nuttiness of the pie. — Phoebe Saad, Framingham, Massachusetts
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Butter Pecan Cookie Bars with Penuche Drizzle

I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery—all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. —Kallee Krong-McCreery, Escondido, California
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Challah Bread Pudding

I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she’d ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. —Marsha Ketaner, Henderson, Nevada
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Magic Bars

These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York
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Skillet Chocolate Chunk Walnut Blondies

Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin
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Chocolate Hazelnut Shortbread

We love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana
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Spiced Upside-Down Apple Pie

My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina
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Pumpkin Pecan Custard

My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative—and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma
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Hazelnut Madeleine Cookies

These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They’re baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
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Homemade Almond Roca

My easy almond roca recipe is an old favorite that we keep in steady use from mid-November until the New Year. Homemade gifts are still a Christmas tradition at our house.
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Cranberry Pecan Cookies

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
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Candied Pecans

I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas
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Easy Nutella Cheesecake

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin
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Maple-Walnut Spritz Cookies

After taking a trip to Vermont during maple harvest season, I just had to make something using maple syrup. Because I love maple, walnuts and spritz cookies, I combined all those elements to create these perfectly delicious bites. I adore the aroma when these are baking.
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Caramel Cashew Cheesecake

When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. —Pat Price, Bucyrus, Ohio
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Upside-Down Pumpkin Pecan Tarts

These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. —Darlene Buerger, Peoria, Arizona

Give this traditional pecan tarts recipe a whirl.

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Cinnamon Nut Bars

Classic bar meets good-for-you ingredients in this updated recipe. If you have the patience, after the bars are cool, store them in a tin for a day to allow the flavors to meld...I think they taste even better the next day.— Heidi Lindsey, Prairie du Sac, Wisconsin
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Salted Caramel Walnut Tart

It took me a while to figure out a way to convert one of my favorite ice cream flavors into a pie—one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. —Ruth Ealy, Plain City, Ohio
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Baklava Thumbprint Cookies

The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe; then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
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Chocolate-Tipped Butter Cookies

These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
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Pumpkin Fudge

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana
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Butter Pecan Cheesecake

Fall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, Virginia
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Bourbon Pecan Pralines

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen
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Almond Biscotti

I've learned to bake a double batch whenever I make these crisp dunking cookies, because one batch always goes too fast! —H. Michaelsen, St. Charles, Illinois
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Date-Nut Pinwheels

Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
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Gingersnap Sweet Potato Praline Pie

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, Missouri. Looking for more? Here are our favorite spicy desserts.
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Pumpkin and Walnut Squares

The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. —Ruth Beller, Sun City, California
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Pecan Pumpkin Dessert

I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina
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Cranberry Nut Cookies

In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. —Machelle, Wall, Rosamond, California
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Chocolate Walnut Crescents

I use a round cookie cutter to form the crescent shapes for these nutty favorites. They're so pretty sprinkled with sugar and drizzled with chocolate. —TerryAnn Moore, Vineland, New Jersey
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Rich Pistachio Brittle

Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California
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Caramel-Pecan Apple Pie

You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona
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Caramel-Pecan Monkey Bread

The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
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Frosted Cashew Cookies

We savor these cookies at Christmas, but they're special year-round with coffee or tucked into a lunchbox. I won a ribbon with these cookies at my county fair. —Sheila Wyum, Rutland, North Dakota
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Copycat Patti's Sawdust Pie

We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a sawdust pie recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

Christine Rukavena
Christine loves to read, curate, sample and develop new recipes as a senior book editor at Taste of Home. A CIA alumna with honors, she creates cookbooks and food-related content. A favorite part of the job is taste-testing dishes. Previous positions include pastry chef at a AAA Five Diamond property. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade.
Lisa Kaminski
Lisa is a former Taste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.