Fall snacking has always been one of my favorite things about the season. There’s something about the cooler weather that makes me want to munch on something warm and cozy. But I don’t want to spend hours in the kitchen when I could be outside enjoying the crisp air. That’s why I love recipes that take less than 30 minutes from start to finish.
These pumpkin spice nuts are my go-to when I need a quick snack that actually tastes like fall. I can make a big batch on Sunday and have snacks ready for the whole week. The kids grab them for after-school munchies, and I pack them in my lunch. They’re way better than anything you can buy at the store.
Want something sweet and crunchy? These are perfect. Need a snack that travels well? Same. Honestly, I make a double batch every time because they disappear so fast in our house.
Why You’ll Love These Pumpkin Spice Nuts
- Simple ingredients – With just four basic ingredients, this recipe couldn’t be easier to make and you probably already have most of what you need in your pantry.
- Perfect fall snack – The warm pumpkin pie spice gives these nuts that cozy autumn flavor we all crave during the cooler months.
- Healthy snacking option – These roasted nuts are packed with protein and healthy fats, making them a much better choice than processed snacks.
- Great for meal prep – Make a big batch and store them for easy grab-and-go snacks throughout the week, or package them up as thoughtful homemade gifts.
- Quick preparation – Most of the time is hands-off roasting in the oven, so you can prep other things while they cook to golden perfection.
What Kind of Nuts Should I Use?
You can use pretty much any combination of raw nuts you like for this recipe – almonds, pecans, walnuts, cashews, and hazelnuts all work great. The key is making sure they’re raw and unsalted since you’ll be adding your own seasoning and don’t want to overdo it on the salt. If you can only find roasted nuts at the store, they’ll still work, but keep an eye on them while baking since they might brown faster than raw ones. I like to use a mix with different textures – maybe some crunchy almonds with softer pecans and walnuts for variety in each bite.
Options for Substitutions
This simple recipe is pretty forgiving when it comes to swaps:
- Raw mixed nuts: You can use any combination of nuts you like – almonds, pecans, walnuts, cashews, or even pumpkin seeds work great. If you only have roasted nuts, that’s fine too, just watch them more closely since they’ll brown faster.
- Pumpkin pie spice: No pumpkin pie spice? Make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. Or just use plain cinnamon for a simpler flavor.
- Olive oil: You can swap this with melted butter for richer flavor, or use coconut oil if you prefer. Any neutral oil like vegetable or canola works too.
- Salt: Feel free to adjust the salt to your taste, or try using garlic salt or onion salt for a different flavor twist. You can also skip it entirely if you’re watching sodium.
Watch Out for These Mistakes While Cooking
The biggest mistake when making spiced nuts is using already roasted nuts, which can become overcooked and bitter – always start with raw nuts for the best flavor and texture.
Another common error is not stirring the nuts frequently enough during roasting, which leads to uneven browning and some nuts burning while others stay pale.
To get the spices to stick properly, make sure your nuts are still slightly warm when you toss them with the oil and seasonings, and don’t skip the salt since it helps balance the sweetness of the pumpkin pie spice.
Keep a close eye on them during the last few minutes of roasting since nuts can go from perfectly golden to burnt very quickly, and let them cool completely before storing to maintain their crunch.
What to Serve With Pumpkin Spice Nuts?
These warm, spiced nuts are perfect for fall entertaining and make a great addition to any cheese board alongside creamy brie or sharp cheddar. I love setting them out during movie nights or game day with some apple cider or hot chocolate for the perfect cozy snack combo. They’re also fantastic sprinkled over a fall salad with mixed greens, dried cranberries, and goat cheese, or even tossed into your morning yogurt or oatmeal for extra crunch. For parties, try pairing them with other seasonal treats like apple slices, dried fruit, or dark chocolate for a simple but satisfying spread.
Storage Instructions
Store: These spiced nuts will stay crispy and fresh in an airtight container at room temperature for up to 2 weeks. I like to keep mine in a mason jar on the counter so they’re easy to grab for snacking. Just make sure they’re completely cooled before storing to keep that perfect crunch.
Freeze: Want to make a big batch? These nuts freeze really well for up to 3 months in a freezer-safe container or bag. I love making extra during fall to have on hand for holiday entertaining or gift-giving throughout the season.
Refresh: If your nuts lose their crispiness after a few days, just spread them on a baking sheet and pop them in a 300°F oven for 3-5 minutes. Let them cool completely and they’ll be back to their crunchy, spiced goodness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-60 minutes |
| Total Time | 40-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 38-44 g
- Fat: 130-150 g
- Carbohydrates: 45-55 g
Ingredients
- 2 cups raw mixed nuts (I use a combination of almonds, cashews, and pecans)
- 1 tsp pumpkin pie spice (freshly ground preferred for more flavor)
- 1 tbsp extra-virgin olive oil (or any neutral oil like avocado oil)
- 1/4 to 1/2 tsp salt (adjust to taste preference)
Step 1: Prepare Your Equipment and Preheat
Start by preheating your oven to 250°F (or prepare your air fryer if using that method).
Line a baking sheet with parchment paper if baking in the oven—this prevents sticking and makes cleanup easier.
I find that having everything ready before you start coating the nuts means you won’t have them sitting around getting sticky.
Step 2: Coat the Nuts with Spiced Oil
- 2 cups raw mixed nuts
- 1 tbsp extra-virgin olive oil
- 1 tsp pumpkin pie spice
- 1/4 to 1/2 tsp salt
Place your 2 cups of raw mixed nuts in a large bowl.
Drizzle the olive oil over them, then sprinkle the pumpkin pie spice and salt.
Toss everything together thoroughly, making sure every nut gets evenly coated with the oil and spices.
I recommend using freshly ground pumpkin pie spice rather than pre-ground for a more vibrant, complex flavor—the difference is noticeable.
Step 3: Toast the Nuts Until Golden and Fragrant
- coated nuts from Step 2
Spread the coated nuts from Step 2 in a single layer on your prepared baking sheet.
Bake at 250°F for about 1 hour, stirring halfway through (around the 30-minute mark) to ensure even toasting.
Alternatively, you can air fry at 275°F for 30 minutes, stirring at the 15-minute mark for even browning.
The nuts are done when they’re golden brown and smell deeply fragrant—this low-and-slow approach brings out natural sweetness without burning the spices.
Step 4: Cool and Enjoy
- toasted nuts from Step 3
Spread the toasted nuts on a clean surface or paper towels to cool completely—they’ll continue to crisp up as they cool and won’t clump together.
Once cooled, transfer to an airtight container for storage.
The nuts will keep for up to a week, though they’re best enjoyed within the first few days while they’re at peak crispness.
