14 Vegan Maple Pecan Desserts You’Ll Crave All Fall

Maple and pecans are the cozy power couple of dessert. They taste like sweater weather, weekend brunch, and that smug feeling when your house smells amazing. These vegan treats bring serious flavor with simple ingredients you probably have right now. Ready to flex your sweet tooth?

1. Bakery-Style Maple Pecan Cookies That Stay Chewy

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These cookies hit that golden trifecta: crisp edges, chewy middles, and toasty pecans in every bite. Maple syrup sweetens and caramelizes, while brown sugar brings depth. Bake a batch for a last-minute dessert or coffee break flex.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup vegan butter, softened
• 3/4 cup light brown sugar, packed
• 1/3 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1/4 cup unsweetened applesauce
• 1 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, baking soda, baking powder, and salt.
3. Cream vegan butter and brown sugar until fluffy. Beat in maple syrup, vanilla, and applesauce.
4. Fold in dry ingredients, then stir in toasted pecans.
5. Scoop 2-tablespoon mounds, 2 inches apart. Bake 10–12 minutes until edges set.
6. Cool on sheet 5 minutes, then transfer to a rack.

Sprinkle warm cookies with flaky salt if you like sweet-salty vibes. Dough chills well for 24 hours for extra flavor, FYI.

Nutrition (per cookie, 24 cookies): 150 cal; 8g fat; 18g carbs; 1g fiber; 17g net carbs; 2g protein. Serving size: 1 cookie. Values are estimates and may vary.

2. Maple Pecan Pie Bars Without The Corn Syrup Drama

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All the gooey pie energy, none of the hassle. These bars layer a buttery shortbread with a maple-pecan filling that sets beautifully. They slice clean and travel well—bake for potlucks or your future self’s freezer stash.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 3/4 cup vegan butter, melted (divided: 1/2 cup for crust, 1/4 cup for filling)
• 3/4 cup pure maple syrup
• 1/3 cup brown sugar
• 2 tablespoons cornstarch
• 1/4 cup canned coconut milk (full-fat, well mixed)
• 1 teaspoon vanilla extract
• 1 3/4 cups chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Stir flour, powdered sugar, and salt. Add 1/2 cup melted butter; press into pan. Bake 12 minutes.
3. Whisk maple syrup, brown sugar, cornstarch, coconut milk, vanilla, and remaining 1/4 cup butter.
4. Fold in pecans. Pour over hot crust.
5. Bake 22–26 minutes until just set in the center.
6. Cool completely before slicing.

Chill 1 hour for the cleanest cuts. Add a pinch of cinnamon or orange zest to the filling for a twist.

Nutrition (per bar, 16 bars): 230 cal; 15g fat; 23g carbs; 2g fiber; 21g net carbs; 2g protein. Serving size: 1 bar. Estimates may vary.

3. No-Churn Maple Pecan Ice Cream That Actually Scoops

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Silky, scoopable vegan “ice cream” without a machine? Yep. Coconut cream and cashew butter deliver body, while maple adds caramel notes. Swirls of crunchy pecans tie it all together.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk, chilled
• 1/3 cup cashew butter
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 3/4 cup chopped toasted pecans

Instructions:

1. Scoop solid coconut cream into a bowl; add some liquid to reach 3 cups total.
2. Blend coconut, cashew butter, maple syrup, vanilla, and salt until smooth.
3. Fold in pecans.
4. Freeze in a loaf pan 4–6 hours, stirring once at 2 hours.
5. Soften 10 minutes at room temp before scooping.

Drizzle with warm maple syrup for a sundae moment. Add a pinch of cinnamon for apple-pie energy.

Nutrition (per 1/2-cup scoop, 10 servings): 240 cal; 21g fat; 12g carbs; 2g fiber; 10g net carbs; 3g protein. Serving size: 1/2 cup. Estimates may vary.

4. Sticky Maple Pecan Cinnamon Rolls For Lazy Weekends

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These rolls bake up pillowy with a gooey maple-pecan center and a glossy glaze. They require a little patience but deliver bakery-level payoff. Make the dough the night before and bake in the morning.

Ingredients:

• 3 cups all-purpose flour (plus more as needed)
• 2 1/4 teaspoons instant yeast
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 cup warm oat milk (110°F)
• 1/4 cup vegan butter, melted
• 1 teaspoon vanilla extract
• Filling: 1/3 cup vegan butter, softened; 1/2 cup brown sugar; 2 tablespoons maple syrup; 2 teaspoons cinnamon; 1 cup chopped pecans
• Glaze: 1 cup powdered sugar; 2–3 tablespoons maple syrup; pinch salt

Instructions:

1. Mix flour, yeast, sugar, and salt. Add warm milk, melted butter, and vanilla; knead 6–8 minutes until smooth.
2. Let rise in a greased bowl, covered, 60–75 minutes until doubled.
3. Roll dough to a 12×16-inch rectangle. Spread filling butter, sprinkle brown sugar, drizzle maple, dust cinnamon, scatter pecans.
4. Roll tightly from long side; slice into 12 rolls. Place in a greased 9×13 pan. Rise 30–40 minutes.
5. Bake at 350°F (175°C) for 20–24 minutes until lightly golden.
6. Whisk glaze and drizzle over warm rolls.

For extra stickiness, add 2 tablespoons maple syrup to the pan before arranging rolls. IMO, these taste best slightly underbaked and gooey.

Nutrition (per roll, 12 rolls): 320 cal; 14g fat; 44g carbs; 2g fiber; 42g net carbs; 5g protein. Serving size: 1 roll. Estimates may vary.

5. Five-Ingredient Maple Pecan Fudge You Can’t Mess Up

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Short on time? This fudge sets creamy and rich with zero candy thermometer drama. It’s perfect for gifting or sneaking from the fridge at midnight.

Ingredients:

• 1 1/2 cups dairy-free white chocolate chips
• 1/2 cup coconut cream
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Instructions:

1. Line an 8×8-inch pan with parchment.
2. Melt chocolate and coconut cream gently over low heat, stirring until smooth.
3. Stir in maple syrup, vanilla, and pecans.
4. Spread in pan; chill 2–3 hours until firm. Cut into 36 small squares.

Add flaky salt on top to balance the sweetness. Swap half the pecans for dried cherries for a fun twist.

Nutrition (per piece, 36 pieces): 95 cal; 6g fat; 10g carbs; 0.5g fiber; 9.5g net carbs; 1g protein. Serving size: 1 piece. Estimates may vary.

6. Salted Maple Pecan Brownies With Crackly Tops

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Yes, brownies can be vegan and fudgy with that coveted shiny top. Maple syrup sneaks into the batter, and toasted pecans bring crunch. Sprinkle with salt and call it a day.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder (optional)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1/3 cup pure maple syrup
• 1/2 cup oat milk
• 1 teaspoon vanilla
• 3/4 cup chopped pecans
• Flaky salt, to finish

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, cocoa, espresso powder, baking powder, and salt.
3. Whisk oil, sugar, maple, milk, and vanilla until glossy.
4. Fold dry into wet. Stir in pecans.
5. Spread in pan; bake 22–26 minutes until edges set and center slightly soft.
6. Cool, sprinkle with flaky salt, slice.

Underbake a touch for maximum fudginess. Add chocolate chips if you like chaos (good chaos).

Nutrition (per brownie, 16 brownies): 185 cal; 10g fat; 23g carbs; 2g fiber; 21g net carbs; 2g protein. Serving size: 1 brownie. Estimates may vary.

7. Maple Pecan Granola Clusters That Actually Clump

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If your granola never clusters, this one fixes that. Maple syrup and almond butter team up for big crunchy clumps. Snack on it straight or live your best yogurt-bowl life.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup chopped pecans
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup almond butter
• 1/2 cup pure maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla

Instructions:

1. Preheat oven to 325°F (165°C). Line a sheet pan with parchment.
2. Mix oats, pecans, coconut, cinnamon, and salt.
3. Warm almond butter, maple, coconut oil, and vanilla; stir into dry mix.
4. Press mixture firmly onto pan. Bake 24–28 minutes, rotating once.
5. Cool completely before breaking into clusters.

Don’t stir while baking—let it set for mega clusters. Add dried cherries after baking if you want pops of tartness.

Nutrition (per 1/2-cup serving, 12 servings): 250 cal; 13g fat; 29g carbs; 4g fiber; 25g net carbs; 6g protein. Serving size: 1/2 cup. Estimates may vary.

8. Maple Pecan Cheesecake Bars With Silky Cashew Cream

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These bars taste like classic cheesecake but keep it dairy-free and dreamy. A nutty crust supports a maple-kissed filling with a caramel pecan topping. They look fancy, but the blender does the heavy lifting.

Ingredients:

• Crust: 1 1/2 cups graham cracker crumbs (vegan), 1/4 cup melted vegan butter, 1 tablespoon maple syrup
• Filling: 2 cups raw cashews (soaked 4 hours, drained), 1/2 cup coconut cream, 1/3 cup maple syrup, 1/4 cup lemon juice, 1 teaspoon vanilla, pinch salt
• Topping: 1/2 cup maple syrup, 2 tablespoons coconut sugar, 2 tablespoons vegan butter, 1 cup chopped pecans, pinch salt

Instructions:

1. Line an 8×8-inch pan. Mix crust ingredients, press firmly, and chill.
2. Blend filling until completely smooth; spread over crust. Chill 2 hours.
3. Simmer topping maple, coconut sugar, and butter 3–4 minutes; stir in pecans and salt. Cool 10 minutes.
4. Spread topping, chill 1 hour more. Slice.

For ultra-smooth filling, blend 2–3 minutes and scrape the sides often. Add a pinch of cinnamon to the topping for warmth.

Nutrition (per bar, 16 bars): 260 cal; 16g fat; 26g carbs; 2g fiber; 24g net carbs; 4g protein. Serving size: 1 bar. Estimates may vary.

9. Maple Pecan Banana Bread That Disappears Fast

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Banana bread gets an upgrade with maple sweetness and a crunchy pecan crown. It’s moist, slices clean, and makes the house smell like a hug. Perfect for breakfast or sneaky dessert.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 large ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup vegetable oil
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 3/4 cup chopped pecans, plus 1/4 cup for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk flour, baking soda, baking powder, salt, and cinnamon.
3. Mix bananas, oil, maple, brown sugar, and vanilla. Fold dry into wet.
4. Stir in 3/4 cup pecans. Pour into pan; top with remaining 1/4 cup.
5. Bake 55–65 minutes until a tester comes out with a few moist crumbs.
6. Cool 15 minutes, then remove to a rack.

Add chocolate chips if you’re that person (we love that person). Store wrapped at room temp for 3 days.

Nutrition (per slice, 12 slices): 230 cal; 10g fat; 33g carbs; 2g fiber; 31g net carbs; 3g protein. Serving size: 1 slice. Estimates may vary.

10. Maple Pecan Apple Crisp For Instant Cozy

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Soft, cinnamon apples under a crunchy, nutty topping—AKA fall in a pan. Maple syrup sweetens both layers without overpowering the fruit. Serve it warm and prepare for compliments.

Ingredients:

• Filling: 6 medium apples, peeled and sliced; 2 tablespoons maple syrup; 1 tablespoon lemon juice; 1 teaspoon cinnamon; 1 tablespoon cornstarch; pinch salt
• Topping: 1 cup rolled oats; 1/2 cup flour; 1/3 cup brown sugar; 1/3 cup chopped pecans; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/3 cup melted coconut oil; 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch dish.
2. Toss apples with filling ingredients; spread in dish.
3. Mix topping dry ingredients; stir in oil and maple. Sprinkle over apples.
4. Bake 35–40 minutes until bubbly and golden.

Top with vegan vanilla ice cream, obviously. Add fresh cranberries to the apples for tart pops.

Nutrition (per serving, 8 servings): 260 cal; 11g fat; 40g carbs; 5g fiber; 35g net carbs; 2g protein. Serving size: about 1 cup. Estimates may vary.

11. Maple Pecan Shortbread You’ll Want With Every Coffee

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Buttery, sandy, and just sweet enough, these cookies bring major tea-time energy. Pecans add texture and maple rounds the flavor. They store like a dream and taste even better the next day.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup vegan butter, softened
• 1/3 cup powdered sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 2/3 cup finely chopped pecans

Instructions:

1. Beat butter and powdered sugar until creamy. Mix in maple and vanilla.
2. Add flour and salt; mix just until combined. Fold in pecans.
3. Roll dough into two logs (about 1.5 inches thick). Chill 1 hour.
4. Preheat oven to 325°F (165°C). Slice 1/4-inch rounds; place on parchment-lined sheets.
5. Bake 14–16 minutes until edges barely golden. Cool on a rack.

Dip half in melted dairy-free chocolate for fancy vibes. A pinch of flaky salt before baking? Chef’s kiss.

Nutrition (per cookie, 28 cookies): 120 cal; 8g fat; 11g carbs; 0.5g fiber; 10.5g net carbs; 1g protein. Serving size: 1 cookie. Estimates may vary.

12. Maple Pecan Bread Pudding With Custardy Centers

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Turn stale bread into dessert gold. This pudding bakes creamy inside and crispy on top, with pecans sneaking crunch into every bite. Serve warm with extra maple and you’ve won dinner.

Ingredients:

• 6 cups day-old crusty bread, cubed
• 1 3/4 cups oat milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch dish.
2. Whisk milk, coconut cream, maple, brown sugar, cornstarch, vanilla, spices, and salt.
3. Toss bread and pecans with custard. Rest 10 minutes.
4. Transfer to dish; bake 35–40 minutes until set with crisp edges.

Drizzle with warm maple or a quick bourbon sauce (no judgment). Add raisins if you’re team fruity.

Nutrition (per serving, 9 servings): 280 cal; 12g fat; 39g carbs; 3g fiber; 36g net carbs; 5g protein. Serving size: about 1 cup. Estimates may vary.

13. Chocolate-Dipped Maple Pecan Truffles For Gifting

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These bite-size beauties hide a soft maple-pecan center under snappy chocolate. They look luxe but require minimal effort. Package them up and prepare for texts begging for the recipe.

Ingredients:

• 1 1/2 cups pecans, toasted
• 1/3 cup almond flour
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla
• Pinch salt
• 8 oz dark chocolate (vegan), chopped

Instructions:

1. Pulse pecans to a fine meal. Add almond flour, maple, coconut oil, vanilla, and salt; pulse to a sticky dough.
2. Roll into 24 balls; chill 30 minutes.
3. Melt chocolate; dip truffles and place on parchment. Chill to set.

Dust with cocoa or sprinkle with crushed pecans before the chocolate sets. Store chilled for best snap.

Nutrition (per truffle, 24 truffles): 120 cal; 9g fat; 9g carbs; 2g fiber; 7g net carbs; 2g protein. Serving size: 1 truffle. Estimates may vary.

14. Maple Pecan Scones With Crunchy Tops

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Bakery scones at home? You got this. These bake tender inside with crisp, maple-glazed tops and pockets of buttery pecans.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter, cubed
• 3/4 cup cold coconut milk (carton or light canned), plus more if needed
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 3/4 cup chopped pecans
• Glaze: 1/2 cup powdered sugar; 2–3 tablespoons maple syrup; pinch salt

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt. Cut in butter until pea-sized.
3. Mix milk, maple, and vanilla; add to dry just until it clumps. Fold in pecans.
4. Pat into an 8-inch disc; cut 8 wedges. Transfer to sheet; chill 10 minutes.
5. Bake 16–20 minutes until golden. Cool slightly and drizzle glaze.

For extra lift, freeze the shaped scones 15 minutes before baking. Add orange zest to the dough for brightness—trust me, it slaps.

Nutrition (per scone, 8 scones): 330 cal; 17g fat; 40g carbs; 2g fiber; 38g net carbs; 4g protein. Serving size: 1 scone. Estimates may vary.

There you go: 14 vegan maple pecan desserts that prove plants party hard. Pick one for tonight and stash another for the weekend. Your kitchen’s about to smell dangerously good—seriously, neighbors might “drop by.”

Nutrition values are estimates based on standard USDA data and common product labels. Actual values will vary by ingredients, brands, and portion sizes.