Pumpkin Spice Pecans (no butter)
Sep 24, 2018 • Updated Feb 05, 2025
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These pumpkin spice pecans are incredibly easy to make and come together in under 30 minutes! They’re naturally sweetened, full of flavour, and have just the right amount of crunch which makes them great snacks. Best of all, this recipe skips butter and refined sugar, keeping things vegan-friendly without sacrificing taste. Whether you’re looking for a quick treat or a way to elevate your autumn recipes, these pecans are guaranteed to become a favourite sweet treat.
Table of Contents
Why You’ll Love This Recipe
If you’ve ever visited New York City, you’ve probably walked by a roasted nut street cart. And if you have, you know the absolutely incredible and detectable smell from a few blocks away. Unfortunately, most of the nuts sold at street carts aren’t vegan-friendly because they use honey and sometimes butter or shortening. That’s why I developed this spiced pecan recipe made without dairy, butter, or even refined sugar.
Enjoy them straight out of the jar, toss them into salads, or sprinkle over oatmeal or vegan yogurt for a little extra warmth and texture. They also make the perfect homemade gift for the holidays!
Ingredient Notes
- Pecan halves: These provide a rich, buttery base for the recipe, so be sure to use raw, unroasted, and unsalted nuts for the best flavour and texture.
- Maple syrup: Naturally sweet and slightly caramel-like, this helps the spices stick while adding depth—swap with agave syrup for a similar vegan option.
- Coconut sugar: A lower-glycemic sweetener that creates a hint of caramel flavour; regular granulated sugar works too if that’s what you have on hand.
- Pumpkin pie spice: You can buy this at the store or make your own blend with cinnamon, nutmeg, cloves, and allspice.
- Vanilla extract: Optional but highly recommended, it adds a layer of warmth and sweetness that makes these pecans extra fragrant and flavourful.
For exact ingredient amounts and instructions, see the printable recipe card below.
Ingredient Substitutions
You can substitute pecans with most other nuts, such as walnuts, cashews, or almonds in this recipe. You can also experiment by adding other ingredients, such as dried fruit, using a mix of nuts and seeds, or tossing this candied pecan mixture into your favourite granola.
Step-by-Step Instructions
Step 1: Preheat your oven to 315 degrees Fahrenheit.
Step 2: In a large bowl, whisk together coconut sugar, pumpkin spice, and a pinch of salt.
Step 3: Place pecans in a bowl, add maple syrup, and sprinkle the dry mixture over them.
Step 4: Toss pecans using a spatula or your hands until all the nuts are evenly coated in the mixture.
Step 5: Spread pecans in a single layer on a baking sheet lined with parchment paper or nonstick baking mat. Make sure they aren’t overlapping.
Step 6: Bake for 10-12 minutes, then turn the nuts over and return to the oven to bake for an additional 5-8 minutes. The glaze on the nuts should start to bubble and caramelize and brown a little bit before you flip them.
Step 7: Remove nuts from the oven and allow to cool completely before consuming or storing – ideally an hour at least. Store in an airtight container.
Secrets to Success
- Monitor the pecans closely to avoid burning the sugar. Everyone’s oven is a little different so keep an eye on the nuts as they bake.
- For a deeper taste, you may want to toast whole spices and grind them to make your pumpkin spice blend.
- If you’re in a rush, you can also make these nuts in a frying pan on the stove. Just be sure to keep an eye on them and stir them regularly so that they don’t burn.
- Use a nonstick baking mat to simplify cleanup.
- Let your pecans cool completely before handling them.
- If using raw pecans, I highly recommend you lightly toast them in the oven for a few minutes before making this recipe to achieve a better crunch and extended shelf life.
Serving Suggestions
- These nuts are perfect to incorporate into your fall recipes and desserts. Of course, they’re delicious to enjoy as a snack by themselves! Sprinkle over oatmeal, yogurt, or smoothie bowls to add a hint of pumpkin spice flavor to your mornings or over a scoop of ice cream for a yummy dessert.
- You can also try adding these nuts to a pumpkin gingerbread loaf, vegan banana oat pancakes, blueberry breakfast muffins, or gingerbread brownie cookies.
- For even more flavour sprinkle a little bit of sea salt on top of your pecans.
Storage Tips
Store cooled pecans in an airtight container at room temperature for up to a week. For extended freshness, keep them in the refrigerator for up to a month or freeze for up to 3 months.
Recipe FAQs
Make sure to let the pumpkin spice pecans cool completely before storing them. As they cool, the glaze hardens and creates a crunchy coating instead of staying sticky.
If you love bold spices, you can increase the amount of pumpkin spice in the recipe or add extra cinnamon for more warmth.
More Delicious Recipes
Pumpkin Spice Candied Pecans (no butter)
Ingredients
- 1 cup of pecan halves raw* or toasted
- 1 tbsp maple syrup
- 1 tbsp coconut palm sugar
- 1/4-1/2 tsp pumpkin spice
- 1/4 tsp salt optional
- 1/8 tsp vanilla extract optional
Instructions
- Start by preheating your oven to 315 degrees farenheit.
- Combine your coconut sugar, pumpkin spice and salt in a small bowl and whisk.
- Place pecans in a bowl and add maple syrup and dry ingredients to the bowl.
- Toss pecans using a spatula or your hands until all the nuts are evenly coated in the mixture.
- Transfer the pecans onto a baking sheet lined with parchment paper or a nonstick baking mat and spread evenly so that no nut is overlapping.
- Bake for 10-12 minutes, then turn nuts over and return to the oven to bake for an additional 5-8 minutes. The glaze on the nuts should start to bubble and caramelize and brown a little bit before you flip them.
- Remove nuts from the oven and allow to cool completely before consuming or storing–ideally an hour at least. Store in an airtight container.
Notes
- Monitor the pecans closely to avoid burning the sugar. Everyone’s oven is a little different so keep an eye on the nuts as they bake.
- For a deeper taste, you may want to toast whole spices and grind them to make your pumpkin spice blend.
- If you’re in a rush, you can also make these nuts in a frying pan on the stove. Just be sure to keep an eye on them and stir them regularly so that they don’t burn.
- Use a nonstick baking mat to simplify cleanup.
- Let your pecans cool completely before handling them.
- If using raw pecans, I highly recommend you lightly toast them in the oven for a few minutes before making this recipe to achieve a better crunch and extended shelf life.
Nutrition information is automatically calculated, so should only be used as an approximation.
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