Yes, the turkey is the Thanksgiving centerpiece, but you could say the same thing about your dessert table. After all, Thanksgiving desserts are what really win people over. There’s no better way to end a Thanksgiving dinner than with some great desserts.
We’ve got recipes for Thanksgiving desserts with the traditional flavors you expect, as well as some creative new ideas. Plus, we’ve included a number of make-ahead Thanksgiving desserts so you can reduce the stress and add a little sweetness to Thanksgiving!
15. Mini Apple Pies
Use refrigerated pie crust from the store and a jumbo muffin tin to make these adorable single-serving pies that everyone gets their very own of. Piled high with cinnamon-sugar apples and topped with either a simple crust or a pretty lattice, they’re sure to be popular, especially with a scoop of vanilla ice cream. Watch them disappear from the dessert table!
Easy Mini Apple Pies (Single Serving Pie Recipe)
Ingredients
Equipment
Method
- Preheat oven to 375 degrees. Coat a jumbo muffin tin with nonstick cooking spray.
- Remove both package of pie crust from the refrigerator to allow them to thaw for a few minutes while you make the pie filling.
- In a large bowl, combine the cubed apples, sugar, cinnamon, cornstarch and lemon juice.
- With the first package of pie crust (2 rolls), roll out the dough and cut circles that are 7" in diameter. You should be able to get 3 circles out of each pie crust, for a total of 6 circles. Reroll the scraps as necessary.
- Press the dough circles into the muffin tin, leaving a slight overhang.
- Spoon the apple pie filling into each crust, so that there is a heaping amount of filling in each crust.
- Use the second package of pie crust (2 rolls) to make the top crusts of the pies. Either cut 6 more 7" circles to use as the tops, or follow the instructions for making a lattice crust. If using circles as a top crust, be sure to cut slits in the top crust for air to escape during baking. Trim excess dough and discard any remaining dough.
- Brush the top crusts with beaten egg. Sprinkle with raw sugar, if desired. Place the muffin tin in the oven with a baking sheet on the rack underneath to catch any drips. Bake 25 minutes, until golden brown. Allow to cool room temperature in the muffin tin before carefully removing.
- Lay parallel strips of dough over the pie filling, leaving minimal space between them.
- Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others.
- Unfold the strips that were folded back. Now, take the strips that are underneath the perpendicular strip and fold them back.
- Lay another perpendicular strip of dough, and fold the other strips back down over it. Repeat this process until all perpendicular strips are laid down.
- Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.
14. Pumpkin Cupcakes with Maple Cream Cheese Frosting
Make the cupcakes and maple cream cheese frosting the day before to make Thanksgiving even easier. Just frost the cupcakes before serving. Even pie skeptics at your Thanksgiving table will love these moist, warmly spiced cupcakes. The one-bowl batter is made with pumpkin puree, brown sugar, cinnamon, nutmeg and cloves.
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree and eggs. Add brown sugar, oil, baking powder, cinnamon, baking soda, clove and nutmeg. Mix together. Add the flour and mix until well-combined.
- Lightly grease a muffin pan or line with baking cups. Pour batter 2/3 of the way to the top of each cup. Bake 28-30 minutes. Allow to cool completely before frosting.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese, butter, maple extract and vanilla extract on medium-high speed for 1-2 minutes. Turn speed down to low and add the confectioner's sugar. Turn speed back up to medium-high and beat for another 1-2 minutes.
13. Pumpkin Spice Monkey Bread with Cream Cheese Frosting
This fun, hands-on dessert will have people lingering at the table for a bit longer! This bundt-style pull-apart bread is made with refrigerated biscuit dough and rolled in a homemade pumpkin spice blend and buttery brown sugar before being baked. Drizzled with a cream cheese frosting and ready to serve. Pull together ahead of time and store in the refrigerator until ready to bake!
Pumpkin Spice Monkey Bread with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. Coat a bundt pan thoroughly with non-stick cooking spray.
- Combine the granulated sugar, cinnamon, ginger, nutmeg and cloves in a medium bowl. (Alternatively, place the mixture into a large plastic bag and shake vigorously.)
- Cut each biscuit into quarters and roll each piece into a ball. Coat the dough balls in the pumpkin spice and arrange in the prepared bundt pan. (Alternatively, place the biscuit pieces into the plastic food bag, seal and shake gently to coat.)
- Melt the butter in a small saucepan over low to medium heat. Stir in the brown sugar. Whisk until the sugar dissolves. Pour melted butter evenly over the biscuit dough.
- Place the bundt pan on the middle rack of the oven with a baking sheet under it on the lower rack to catch any spills. Do not skip this step!
- Bake for 1 hour, until top is golden brown. For best results, cool completely before inverting onto a serving plate.
- Before serving, make the cream cheese frosting: Combine the softened cream cheese and butter together in a small bowl. Whisk in the sugar, milk and vanilla. Drizzle over cooled monkey bread.
12. Warm Apple Crostata
This free-form tart combines tart Granny Smith apples cooked in a mix of cinnamon, nutmeg, sugar and butter with a homemade crust. The apples caramelize in the buttery spice mixture, and the homemade crust is draped over top in a rustic style.
Brush the top of the tart with cream, sprinkle with turbinado sugar, and bake until golden. Serve warm, preferably with a scoop of vanilla ice cream.
Warm Apple Crostata Recipe
Ingredients
Method
- In the bowl of a food processor, pulse the flour, sugar and salt to combine. Cut the cold butter into cubes. Add the butter to the food processor and process until they are the size of peas.
- With the motor running on low, pour 5 Tbsp. very cold water through the feed tube until a crumbly dough forms.
- Remove the dough and press it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Melt the butter in a small saucepan over low heat. Add the sugar. Stir continuously until the mixture becomes an amber color. Don't worry if it gets clumpy.
- Stir in the apple slices, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are softened.
- In a small bowl, combine the cornstarch with 1 1/2 Tbsp. of water. Pour the mixture into the apples and stir until thickened. Remove from heat.
- Preheat the oven to 350 degrees.
- Using a rolling pin, roll dough into a large circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- Spread the apple mixture in the center of the dough, leaving a perimeter of dough about 2 inches.
- Fold and gather the dough in towards the center, slightly overlapping other pieces of dough and overlapping the apple mixture by 1/2 inch.
- Brush the dough with heavy cream. Sprinkle it with turbinado sugar. Bake 50 minutes, until golden brown. Allow to cool on the baking sheet before transferring it to a serving plate.
11. Bourbon Sour Cream Bundt Cake with Maple Glaze
Serve slices of this bundt cake with a handful of candied pecans or scoop of vanilla ice cream. Bourbon fans at the table will definitely want seconds of this moist and flavorful cake.
Sour cream gives the cake a tender crumb and a subtle tang, while a splash of bourbon and fresh lemon lend flavor. All this cake needs is a drizzle of maple syrup glaze.
Bourbon Sour Cream Bundt Cake
Ingredients
Method
- Preheat oven to 350F degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy. Alternatively, use a large mixing bowl and a handheld electric mixer.
- Beat in the eggs, one at a time. Beat in the vanilla and lemon zest. Scrape down the sides of the bowl using a rubber spatula.
- In a large mixing bowl, whisk together the flour, baking soda and salt.
- With the mixer running on low speed, add the flour, alternating with the sour cream. Then add the bourbon.
- Coat a bundt pan generously with nonstick cooking spray. Pour the cake batter into the prepared pan.
- Bake for 1 hour and 15 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Cool on a wire rack before inverting onto a cake plate.
- In a small bowl, whisk together the powdered sugar, milk and maple syrup until smooth.
- Drizzle the glaze over the completely cooled cake.
10. Puff Pastry Apple Dumplings
This easy dessert starts with store-bought puff pastry. Each puff pastry square folds up like an envelope, enclosing cinnamon-sugar apples and topped with buttery pecan streusel. They bake up golden brown and flaky. The drizzle of caramel sauce may be the best part! The cinnamon, nutmeg and sugar coating of the Granny Smith apples is fantastic tucked into the flaky puff pastry squares.
Puff Pastry Apple Dumplings
Ingredients
Method
- Preheat oven to 425 degrees.
- Peel, core and chop the apples.
- Combine cinnamon, sugar, nutmeg and bread crumbs in a large bowl. Toss the apples in the cinnamon mixture. Set aside.
- Roll out the first puff pastry sheet into a large rectangle. Using a sharp knife or pizza cutter, cut into 4 equal squares. Use a pastry brush to brush each square with beaten egg. Place a few spoonfuls of the apple mixture in the center of each pastry square. Fold opposite corners in towards the middle, overlapping the corners over top of the apples.
- Brush the outside of each dumpling with the egg wash. Repeat this process with the second puff pastry sheet, so that you have a total of 8 dumplings.
- Coat an 8×8 baking dish with nonstick cooking spray. Arrange the dumplings in the baking dish.
- Melt butter in a microwave safe dish. Combine the melted butter with the remaining streusel ingredients in a small bowl. Sprinkle over the tops of the dumplings. Bake in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees. Bake an additional 25-30 minutes.
- Drizzle with caramel sauce, if desired.
9. Cinnamon Apple Crisp
This easy apple crisp recipe skips the oats for a crumbly, buttery streusel like topping. The tender apples are combined with cinnamon, sugar and a bit of lemon juice then topped with a buttery streusel and baked.
Assemble this crisp ahead of time and bake when ready to serve. If needed you can use a gluten free flour blend in place of the regular flour for the topping. Serve warm with a scoop of vanilla ice cream!
Cinnamon Apple Crisp (No Oats Recipe)
Ingredients
Method
- Preheat oven to 350 degrees. Coat an 8×8 baking dish with nonstick cooking spray.
- Combine the sliced apples, sugar, cinnamon, cornstarch and lemon juice in a large bowl. Toss to coat the apples in the mixture.
- Pour the apple filling into the prepared baking dish.
- In a separate bowl, combine the melted butter, flour, brown sugar, granulated sugar and salt. Sprinkle evenly over the apple mixture.
- Bake for 30 minutes. Cool in the baking dish for at least 20 minutes before serving.
8. Chai Spice Burnt Basque Cheesecake
This cake is meant to look a little rustic, so don’t sweat it over small cracks or other imperfections. There’s also no crust, so this showstopping Thanksgiving dessert is a lot easier than you might think.
Steeped chai tea bags add flavor to the cream, perfuming every bite with cinnamon, clove, cardamom and ginger. Baked in a high-heat oven, the cake has a deeply caramelized top, but is still creamy and light inside.
Chai Spice Burnt Basque Cheesecake
Ingredients
Method
- Bring cream to a boil in a saucepan. Remove from heat. Stir in the tea bags. Let steep 15-20 minutes.
- Preheat oven to 400 degrees.
- Double line a 9" springform pan with parchment. Make sure the parchment goes up the sides of the pan too.
- Beat cream cheese and sugar together in a stand mixer until smooth, about 2 minutes. Beat in the eggs one at a time.
- Lower the speed. Beat in the cream, salt and vanilla until combined.
- Turn off the mixer. Sift in the flour, then beat on low speed, scraping down the sides until very smooth. Pour batter into the prepared pan.
- Bake 1 hour. The cake will still be jiggly. Let it cool completely before unmolding. Serve at room temperature.
7. Salted Caramel Kentucky Butter Cake
This rich, buttery cake is a sure-fire showstopper at your Thanksgiving dessert table! When the cake comes out of the oven, soak it up with butter sauce. Once the cake has cooled, drizzle on caramel and finish with flaky sea salt. Make the cake ahead and add the caramel and sea salt just before serving.
Salted Caramel Kentucky Butter Cake
Ingredients
Method
- Preheat oven to 325 degrees. Coat a bundt pan generously with nonstick cooking spray.
- Combine flour, salt, baking powder and baking soda together in a large bowl.
- In the bowl of a stand mixer, beat the cup of butter and sugar on medium speed until fluffy. (Alternatively, use a handheld electric mixer and a large bowl). Add the eggs, vanilla and buttermilk. Beat to combine. With the mixer on low speed, add the dry mixture until incorporated.
- Pour batter into the prepared bundt pan. Bake for in the preheated oven for 60 minutes, until a toothpick inserted into the cake comes out clean.
- Make the butter sauce: in a small saucepan combine the butter, sugar, milk and vanilla. Heat the mixture over medium-low heat until the sugar dissolves and the mixture becomes smooth.
- Prick holes in the warm cake and pour the butter sauce over the cake. Do not worry if there's a lot of sauce – it will all sink in.
- Cool the cake completely in the bundt pan on a wire rack. Invert the room temperature cake onto a serving plate. Top with caramel sauce and flaky sea salt.
6. Apple Cinnamon Ice Cream Pie
You can make this frozen Thanksgiving dessert ahead and it’s one of the easiest desserts you can serve this year. The apples are cooked down with sugar, cinnamon and lemon juice so they’re soft and syrupy and perfect for spooning over the chilled dessert.
Spoon the cinnamon apples over layers of buttery graham cracker crust and cool, creamy cinnamon ice cream just before serving this frozen take on a Thanksgiving dessert classic.
Best Apple Cinnamon Ice Cream Pie (No Churn Recipe)
Ingredients
Method
- Preheat oven to 375 degrees. Spray at 9-inch springform pan with nonstick cooking spray.
- Process the graham crackers in a food processor until fine. Melt butter in a microwave safe dish. With the motor running on low speed, pour the melted butter through the feed tube until incorporated.
- Transfer the mixture to the springform pan and press down, moving some of the crumbs up the sides of the pan. Press until firm. Bake for 10 minutes, until golden brown.
- In a large bowl, beat the heavy cream, 3 Tbsp. sugar and vanilla with a hand mixer until stiff peaks form. Fold in the sweetened condensed milk and 1 Tbsp. cinnamon.
- Pour into the cooled crust. Cover with plastic wrap and freeze at least 2 hours.
- Cook the apples, 1/4 cup sugar, 1 tsp. cinnamon and water in a saucepan over medium-high heat until thickened.
- Once most of the liquid is absorbed, reduce to low heat and stir in the lemon juice. Cook an additional 2-3 minutes, then remove from heat. Allow to cool to room temperature.
- Prior to serving, spread apple mixture on top of the ice cream pie. Slice and serve.
5. Apple Cinnamon Sour Cream Coffee Cake
Coffee cake isn’t just for breakfast. This moist coffee cake with cooked apples makes a great addition to any dessert table. The cake is super moist thanks to sour cream and has a ribbon of cinnamon apples swirled throughout.
It’s topped with a thick crumb topping that doesn’t sink into the cake. This coffee cake bakes up in a 9×13 and feeds a crowd. Any leftovers freeze well.
Apple Cinnamon Sour Cream Coffee Cake
Ingredients
Method
- Bring the apples, 3/4 cup sugar, lemon juice and cinnamon to a boil in a small saucepan. Lower the heat and simmer until thickened and apples are very soft, 15-20 minutes. Remove from heat. Mixture will thicken as it cools.
- Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar together until fluffy. Blend in the eggs, sour cream and vanilla.
- In a separate medium bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. With the mixer on low speed, blend the flour mixture into the wet ingredients until combined. Pour into a greased 9×13 baking dish. Drop spoonfuls of the apple mixture onto the cake batter. Using a knife, swirl the apple mixture evenly into the cake batter.
- In a small bowl, use a fork to mix all of the topping ingredients together until crumbly. Sprinkle evenly over the cake layer. Bake 40 minutes.
4. Apple Butter Cookies with Cinnamon Vanilla Frosting
These soft and cakey cookies thanks to brown sugar and apple butter stay delicious for days. The cinnamon frosting, made with vanilla bean paste instead of vanilla extract, doesn’t harden on top. Cookies are the ultimate grab-and-go dessert option, convenient for your guests who want just a little something sweet. Makes two dozen.
Apple Butter Cookies with Cinnamon Vanilla Frosting
Ingredients
Method
- Beat butter and sugars until fluffy. Beat in the egg, vanilla and apple butter.
- In a separate bowl, whisk the flour, baking soda, cinnamon and salt.
- Stir the flour mixture into the apple butter mixture until combined. Cover the dough and chill at least 30 minutes.
- Preheat oven to 350 degrees. Using a 3 Tbsp. cookie scoop, place cookie dough 1 inch apart on a parchment-lined baking sheet. Bake 15 minutes. Cool completely before frosting.
- Make the frosting: Beat the butter until fluffy. With the mixer on low speed, beat in the confectioner's sugar, vanilla bean paste and cinnamon. Store at room temperature.
3. Chai Spice Crème Brûlée
With just five ingredients, crème brûlée is easier than you think! Infuse heavy cream with vanilla bean and chai tea for cozy spice, chill ramekins before using and finish each ramekin by torching just before serving. A big, hearty meal is best rounded off with a simple dessert. There’s something incredibly satisfying about breaking through the crackly, caramelized top of a crème brûlée.
Chai Spice Crème Brûlée Recipe
Ingredients
Method
- Stir cream and vanilla bean paste together in a medium saucepan. (If using a whole vanilla bean, scrape the beans into the saucepan and also put the vanilla pod in). Bring to a boil. Watch closely because it can easily boil over. Remove from heat and stir in the tea bags. Cover and let steep for 15 minutes.
- Preheat oven to 325 degrees. Arrange 6 ramekins in a single layer in a 9×13 baking dish. Set up the water bath: fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins. The water does not have to be boiling.
- In a bowl, whisk egg yolks and 1/2 cup sugar together. Remove vanilla bean pod, if using, from the cream mixture and discard. Squeeze the tea bags into the cream mixture and discard.
- Slowly pour the cream into the egg mixture, a little at a time, whisking constantly. Divide the custard mixture evenly among the ramekins. Bake 40-45 minutes, until crème brûlée is set but still jiggly.
- When cool enough to handle, remove from the baking pan to cool on a wire rack. Cover and refrigerate several hours until set. Remove from the refrigerator and sprinkle evenly with the remaining 1/2 cup sugar. Use torch to burn the sugar topping until browned.
2. Pumpkin Spice Cake with Cream Cheese Frosting
Golden raisins and chopped pecans lend this moist sheet cake texture and flavor. Buttermilk makes this cake extra tender, and the warm spices give it a wonderful aroma and flavor. Cream cheese frosting, added when cake is completely cool, takes this cake over the top! Great for entertaining because it’s easy to make and feeds a lot.
Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin and eggs together. Add brown sugar, oil and buttermilk. Whisk to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda and spices together. Slowly pour the dry ingredients into the pumpkin mixture and stir to combine.
- Fold in the raisins and pecans.
- Coat a 9×13 baking pan with nonstick cooking spray. Pour the batter into the pan. Bake 35 minutes. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter and vanilla together in a stand mixer. (Alternatively, use a handheld electric mixer). With the mixer on low speed, add the confectioner's sugar. Increase mixer speed and whip the frosting until fluffy.
1. Pumpkin Pecan Ice Cream Pie
Pumpkin pie fans will be all over this frozen Thanksgiving dessert layered with ice cream. A buttery graham cracker and pecan crust holds a layer of vanilla ice cream topped with homemade no-churn pumpkin ice cream. Crushed pecans sprinkled on top right before serving add a nice crunch. Swap the crushed pecans for chopped walnuts if that’s what’s in the pantry.
Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust
Ingredients
Method
- Preheat oven to 375 degrees. Cut out a circle of parchment paper and place it on the bottom of a 9" springform pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, combine the graham crackers and 1/2 cup pecans until fine. With the motor running, slowly pour the melted butter through the feed tube until mostly combined.
- Dump the crust mixture into the springform pan. Using your fingers, press the crust down onto the bottom of the pan and slightly up the sides. Bake 10 minutes.
- Once the crust is cooled, spread softened ice cream in an even layer onto the crust. Freeze for at least 1 hour.
- Using a hand mixer, beat the heavy cream on high until very stiff, about 8 minutes. Gently fold in the pumpkin puree, sugar, salt, cinnamon, nutmeg and ginger. Spread the pumpkin mixture evenly over the ice cream layer. Cover with plastic wrap and freeze until ready to serve.
- Remove the pie from the freezer 10 minutes before serving. Sprinkle the remaining pecans onto the pie and serve.
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