50 Nutty Fall Desserts You’ll Go Nuts Over

From the Recipe Creator: Pecans and butter give this cake the same irresistible flavor as the ever-popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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.”

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: A chocolate drizzle lends a little extra sweetness to biscotti.—Joan Duckworth, Lee’s Summit, Missouri

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: My family loves pecans. In fact, we have pecan pie at Thanksgiving and this pecan pie cookies recipe at Christmas! —Julie McQuiston, Bradenton, Florida

From the Recipe Creator: 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

From the Recipe Creator: When my daughter was a teen, these butter pecan cookies earned her blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are winners! —Martha Thefield, Cedartown, Georgia

From the Recipe Creator: 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

From the Recipe Creator: These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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 Recipes Test Kitchen

From the Recipe Creator: 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.

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin

From the Recipe Creator: 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.

From the Recipe Creator: The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. —Rena Fields, Sackets Harbor, New York

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste Recipes Test Kitchen

From the Recipe Creator: I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast! —H. Michaelsen, St. Charles, Illinois

From the Recipe Creator: This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin

From the Recipe Creator: 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.

From the Recipe Creator: The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. You should try these squares with a little whipped cream or ice cream, but they taste wonderful plain, too!. —Ruth Beller, Sun City, California

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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 Recipes Test Kitchen

From the Recipe Creator: Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

From the Recipe Creator: 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