I can’t stop eating pumpkin flavored things, and last month I decided to share my obsession. These pumpkin spiced pecans traveled to Texas to bring a dose of Fall to my dear friend and former roommate Jenna (different Jenna from September!). She and I lived across the hall from each other in the dorms, then moved into the same house our Sophomore year. We shared a giant master bedroom and our fellow roommate took the room down the hall–it was so, so much fun.
Most of my college memories are of that home with Jenna and our other roommate. We had a giant chalkboard, lime green and hot pink couches, a huge backyard with a bomb shelter (long story) and an awesome kitchen, which is where my cooking adventures began. It was the perfect college house for us girls.
This time of year was always my favorite in that house, which made it pretty easy to decide to send Jenna a little something this month. These pumpkin spiced pecans are incredibly simple to make and really yummy, and I knew that Jenna would enjoy them as a quick snack throughout the day.
Let’s get started!
These were inspired by my sweet and spicy rosemary cashews, in technique at least. In flavor, they were inspired by everything else this time of year–warm, spiced baked goods.
Assemble your ingredients: Pecan halves, salt, brown sugar, butter, pumpkin pie spice, cayenne pepper, and not pictured, cinnamon.
Line a baking sheet with foil and add three cups of pecan halves. Spread them out evenly.
Toast them at 350 degrees for 10 minutes. They should be fragrant, but be careful not to burn them!
Meanwhile, melt 1 tablespoon of butter and add brown sugar, pumpkin pie spice, salt, cayenne and cinnamon. Stir to combine into a paste.
Once the pecans are toasted, add them directly to the bowl and toss well to coat them in the spice mixture. Make sure every pecan is coated–toss from the bottom to evenly distribute the spices.
Spread them out on foil or parchment paper and let them cool.
These spiced nuts are warm like Fall, a little salty, and a tiny bit spicy from the cayenne. They’re well balanced with all of my favorite flavors which makes them incredibly addictive. It’s a good thing I was mailing most of them away.
These are perfect for an afternoon snack, but are also a great addition to any cheese plate or chopped and added to butternut squash soup (coming soon)!
Once cool, transfer these to an airtight container, which also makes them perfect for mailing. I put some in a mason jar, tied a decorative piece of twine and gold washi tape around the top, and added a cute label.
I am so happy to share these with sweet Jenna, and hope that it brings you a yummy dose of Fall as well!
Here’s the recipe.
Pumpkin Spiced Pecans
- 3 cups pecan halves
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon cayenne pepper
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon salt
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper and add pecans in an even layer. Toast for 10 minutes, until very fragrant.
- Meanwhile, melt butter in a medium glass bowl and add all remaining ingredients. Mix together to form a paste and set aside.
- Once the pecans are finished, add them directly to the spice mixture and toss well to coat. Make sure that all the spice mixture sticks to the pecans.
- Spread the pecans out on a piece of parchment paper or foil and let cool completely. Store in an air-tight container.