Thanksgiving dessert recipes bring everyone together to end the meal on a sweet note.

From classic pumpkin pie to creative twists like apple crisps and festive cheesecakes, these treats are sure to please every guest at your table.

No matter which recipes you choose, they’ll add the perfect touch of warmth, comfort, and sweetness to your Thanksgiving celebration.

Helpful Gear & Pantry Staples

• 9-inch pie dish, 9×13 pan, springform pan, half-sheet pans, parchment paper, cooling racks
• Stand mixer, piping bags/tips, microplane zester
• Festive cutters/molds: leaf cookie cutters, turkey cookie cutter, pumpkin cookie cutter, turkey silicone mold
• Pantry: pumpkin purée, pecan halves, evaporated milk, unflavored gelatin

Classic Pumpkin Pie with Leaf Crust

Ingredients

• 1 unbaked 9" pie shell
• 1¾ cups pumpkin purée
• ¾ cup granulated sugar
• Spices: 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt
• 2 eggs
• 1 (12 oz) can evaporated milk
• Optional décor: leaf cutters

Directions

1. Preheat to 425°F (218°C). In a bowl, whisk pumpkin, sugar, spices, eggs, and evaporated milk.
2. Pour into pie shell set on a sheet pan.
3. Bake 15 min, reduce to 350°F (177°C) and bake 35–45 min until the center jiggles slightly.
4. Cool completely. Add baked pastry leaves if desired.

Pecan Pie with Maple & Vanilla

Ingredients

• 1 unbaked 9" pie shell
• 1 cup light corn syrup
• ½ cup brown sugar
• 3 eggs
• 2 tablespoon butter, melted
• 1 teaspoon vanilla, 2 tablespoon maple syrup
• 2 cups pecan halves

Directions

1. Heat oven to 350°F (177°C). Whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and maple syrup.
2. Fold in pecans and pour into shell.
3. Bake 50–60 min until set around edges with a slight wobble in the center. Cool completely.

Apple Pie with Cheddar Leaf Lattice

Ingredients

• Double pie crust (mix ½ cup shredded sharp cheddar into top crust)
• 6 cups sliced apples
• ¾ cup sugar
• 2 tablespoon flour, 1 teaspoon cinnamon, pinch salt
• 1 tablespoon lemon juice, 2 tablespoon butter

Directions

1. Heat to 400°F (204°C). Toss apples with sugar, flour, cinnamon, salt, and lemon juice.
2. Fill bottom crust; dot with butter.
3. Top with cheddar leaf lattice (use leaf cutters); chill 15 min.
4. Bake 20 min, reduce to 350°F, and bake 35–40 min until bubbly.

Sweet Potato Marshmallow Meringue Pie

Ingredients

• 1 baked 9" pie shell
• 2 cups mashed sweet potatoes
• ½ cup brown sugar, 2 tablespoon melted butter
• 2 eggs, ½ cup evaporated milk, 1 teaspoon vanilla, ½ teaspoon cinnamon
• Meringue: 3 egg whites, ½ cup sugar, ¼ teaspoon cream of tartar

Directions

1. Heat to 350°F. Blend sweet potatoes, brown sugar, butter, eggs, evaporated milk, vanilla, cinnamon.
2. Fill shell; bake 35–40 min until set.
3. Whip meringue to stiff peaks; swirl onto hot pie and broil 30–60 sec until golden.

Pumpkin Cheesecake Swirl Bars (Make-Ahead)

Ingredients

• Crust: 2 cups graham crumbs + 6 tablespoon melted butter
• Filling: 16 oz cream cheese, ½ cup sugar, 2 eggs, 1 teaspoon vanilla
• Swirl: ¾ cup pumpkin purée + ¼ cup sugar + ½ teaspoon pumpkin spice

Directions

1. Heat to 325°F. Line a 9×13 pan with parchment. Press crust; bake 8 min.
2. Beat filling smooth; reserve ¾ cup. Mix swirl ingredients into reserved batter.
3. Pour main filling over crust; dollop swirl; marble.
4. Bake 30–35 min; cool and chill 4 hrs.

Maple Pecan Pie Bars

Ingredients

• Base: 2 cups flour, ½ cup powdered sugar, 1 cup cold butter
• Topping: 3 eggs, 1 cup brown sugar, ½ cup maple syrup, 2 tablespoon flour, 2 cups chopped pecans

Directions

1. Heat to 350°F. Press base into lined pan; bake 15 min.
2. Whisk topping; fold in pecans. Pour over base.
3. Bake 25–30 min. Cool completely; cut.

Cranberry Curd Tart with Vanilla Bean Whipped Cream

Ingredients

• 1 blind-baked 9" tart shell
• 12 oz cranberries, ¾ cup sugar, ½ cup water
• 4 tablespoon butter, 3 egg yolks, pinch salt
• Cream: 1 cup heavy cream, 1 teaspoon vanilla bean paste, 2 tablespoon sugar

Directions

1. Simmer cranberries with water and sugar until burst; purée and strain.
2. Return to low heat; whisk in yolks, butter, and salt until thickened.
3. Fill shell; chill. Whip cream with vanilla paste and sugar; top.

Pumpkin Roll with Maple Cream Cheese

Ingredients

• Cake: ¾ cup flour, ¾ cup sugar, 1 teaspoon pumpkin spice, ½ teaspoon baking powder, ½ teaspoon baking soda, 3 eggs, 1 cup pumpkin
• Filling: 8 oz cream cheese, 4 tablespoon butter, 1 cup powdered sugar, 1 tablespoon maple syrup

Directions

1. Heat to 375°F (191°C). Spread batter on a parchment-lined jelly roll pan; bake 12–14 min.
2. Invert onto a sugared towel and roll to cool.
3. Beat filling; unroll cake; spread; reroll. Chill and dust with powdered sugar.

Apple Cider Donut Bundt Cake

Ingredients

• 2 cups apple cider (reduce to 1 cup)
• Dry: 2½ cups flour, 1 cup sugar, ½ cup brown sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt
• Wet: 3 eggs, ¾ cup oil, ½ cup sour cream
• Finish: ¼ cup melted butter + ½ cup cinnamon sugar

Directions

1. Reduce cider to 1 cup; cool. Heat oven to 350°F and grease a Bundt pan.
2. Whisk wet with cider; fold in dry.
3. Bake 45–55 min. Brush with butter; roll in cinnamon sugar.

Pumpkin Tiramisu (No Eggs)

Ingredients

• 1¾ cups pumpkin purée, ½ cup sugar, 1 teaspoon pumpkin spice
• 16 oz mascarpone, 1½ cups heavy cream
• 1½ cups strong coffee, 24–30 ladyfingers
• Cocoa powder

Directions

1. Beat pumpkin with sugar and spice; fold in mascarpone.
2. Whip cream to medium peaks; fold in.
3. Dip ladyfingers in coffee; layer with pumpkin cream.
4. Chill 8–24 hrs; dust with cocoa.

Leaf-Cutout Maple Sugar Cookies

Ingredients

• 1 cup butter, 1 cup sugar
• 1 egg, 2 teaspoon vanilla
• 2¾ cups flour, ½ teaspoon baking powder, ½ teaspoon salt
• Glaze: 1 cup powdered sugar + 2–3 tablespoon maple syrup

Directions

1. Cream butter and sugar; beat in egg and vanilla.
2. Add dry; chill 30 min.
3. Roll; cut leaves with leaf cutters; bake at 350°F for 9–11 min.
4. Glaze when cool.

Pumpkin Snickerdoodles (Soft & Chewy)

Ingredients

• ½ cup butter, ¾ cup sugar, ¼ cup brown sugar
• ⅓ cup pumpkin, 1 egg, 1 teaspoon vanilla
• Dry: 1¾ cups flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, ½ teaspoon cinnamon, ¼ teaspoon salt
• Roll: ¼ cup sugar + 1 teaspoon cinnamon

Directions

1. Beat butter and sugars; mix in pumpkin, egg, vanilla.
2. Add dry; chill 30 min.
3. Scoop, roll in cinnamon sugar; bake at 350°F for 9–11 min.

Pecan Praline Cheesecake (Springform)

Ultra-creamy base + glossy pecan caramel.

Ingredients

• Crust: 1½ cups graham crumbs + 6 tablespoon butter
• Filling: 24 oz cream cheese, ¾ cup sugar, 3 eggs, ¾ cup sour cream, 1 teaspoon vanilla
• Topping: ½ cup brown sugar, 4 tablespoon butter, ¼ cup cream, 1 cup chopped pecans

Directions

1. Heat to 325°F. Wrap a springform pan for a water bath (optional). Press crust; bake 8 min.
2. Beat filling; pour; bake 55–65 min (slight jiggle). Cool completely; chill.
3. Simmer topping 3–4 min; spoon over cooled cake.

Cranberry-Apple Crisp with Oat Pecan Crumble

Ingredients

• Fruit: 5 cups apples, 2 cups cranberries, ½ cup sugar, 2 tablespoon flour, 1 teaspoon cinnamon
• Topping: 1 cup oats, ¾ cup flour, ½ cup brown sugar, ½ cup butter, ½ cup chopped pecans

Directions

1. Heat to 350°F. Toss fruit mixture in a 9×13.
2. Rub topping ingredients together; scatter over fruit.
3. Bake 35–40 min until bubbly and golden.

Pumpkin Chiffon Pie (Light & Airy)

Ingredients

• 1 graham crust
• 1 cup pumpkin purée
• Sugar: ½ cup + ¼ cup
• 1 teaspoon pumpkin spice, pinch salt
• 1 tablespoon gelatin + ¼ cup water
• 3 eggs, separated, ½ cup cold heavy cream

Directions

1. Bloom gelatin in water. Heat pumpkin with ½ cup sugar and spice; stir in gelatin; cool to room temp.
2. Whip whites with ¼ cup sugar to stiff peaks; whip cream separately.
3. Fold whites and cream into pumpkin; fill crust; chill 6 hrs.

Brown Butter Pumpkin Blondies

Ingredients

• ½ cup browned butter
• 1 cup brown sugar, 1 egg, 1 teaspoon vanilla
• ⅓ cup pumpkin purée
• Dry: 1¼ cups flour, ½ teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt
• ½ cup white chocolate chips

Directions

1. Heat to 350°F. Line an 8×8 pan.
2. Whisk browned butter with sugar, egg, vanilla; mix in pumpkin.
3. Fold in dry and chips; spread; bake 22–26 min.

Chocolate Chess Pie (Southern Classic)

Ingredients

• 1 unbaked 9" pie shell
• 1½ cups sugar
• 3 tablespoon cocoa powder
• ½ cup melted butter
• 3 eggs
• ¼ cup evaporated milk, 1 teaspoon vanilla, pinch salt

Directions

1. Heat to 350°F. Whisk all ingredients smooth.
2. Pour into shell; bake 35–45 min until just set. Cool.

Pumpkin Bread with Maple Glaze (Loaf)

Ingredients

• Dry: 1¾ cups flour, 1 cup sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ½ teaspoon salt
• Wet: 1 cup pumpkin, 2 eggs, ½ cup oil, 1 teaspoon vanilla
• Glaze: ¾ cup powdered sugar + 2–3 tablespoon maple syrup

Directions

1. Heat to 350°F. Grease a 9×5 loaf pan.
2. Whisk wet; fold in dry.
3. Bake 55–65 min. Cool; glaze.

Caramel Apple Upside-Down Cake

Ingredients

• Topping: 4 tablespoon butter, ½ cup brown sugar, 2 apples, sliced
• Cake: 1½ cups flour, ¾ cup sugar, 1½ teaspoon baking powder, ¼ teaspoon salt, ½ cup milk, ¼ cup oil, 1 egg, 1 teaspoon vanilla

Directions

1. Heat to 350°F. Melt topping in an oven-safe skillet; fan apples.
2. Mix cake batter; pour over apples.
3. Bake 30–35 min; cool 10 min, invert.

Pumpkin Cream Puffs (Turkey Tail Plate)

Ingredients

• Shells: ½ cup butter, 1 cup water, 1 cup flour, 4 eggs
• Filling: 1 cup pumpkin, 8 oz cream cheese, ½ cup powdered sugar, 1 teaspoon pumpkin spice, 1 cup whipped cream

Directions

1. Heat to 400°F. Cook butter and water to a boil; stir in flour until it pulls away. Cool 5 min, beat in eggs one at a time.
2. Pipe onto trays; bake 25–30 min until deeply golden; cool.
3. Beat filling, fold in whipped cream; pipe into shells. Arrange like a turkey tail.

Maple Panna Cotta with Cranberry Gelée (Make-Ahead)

Ingredients

• Panna cotta: 2 cups cream, 1 cup milk, ¼ cup maple syrup, 2 teaspoon gelatin
• Gelée: 1 cup cranberry juice, 2 tablespoon sugar, 1 teaspoon gelatin

Directions

1. Bloom gelatin; heat dairy + maple; dissolve gelatin; pour into 8 ramekins; chill.
2. Bloom gelatin in cranberry juice; warm with sugar; cool slightly.
3. Spoon over set panna cottas; chill 2+ hrs.

Pumpkin Spice Tiramisu Trifles (Individual)

Ingredients

• Pumpkin cream (1¼ cups) (from recipe above), 12 ladyfingers, ¾ cup coffee, whipped cream, cinnamon

Directions

1. Dip ladyfingers in coffee; snap to fit.
2. Layer in 6 glasses with pumpkin cream.
3. Top with whipped cream; dust cinnamon.

Bourbon Pecan Bread Pudding with Caramel Sauce

Ingredients

• 6 cups cubed bread
• Custard: 3 cups milk, 3 eggs, ½ cup sugar, ¼ cup brown sugar, 2 tablespoon melted butter, 1 tablespoon bourbon, 1 teaspoon vanilla
• 1 cup chopped pecans
• Caramel: ½ cup sugar, 3 tablespoon butter, ¼ cup cream, pinch salt

Directions

1. Heat to 350°F. Soak bread in custard 10 min; fold in pecans; pour into buttered dish.
2. Bake 35–40 min.
3. Make caramel to amber; whisk in butter and cream; add salt. Pour over warm pudding.

Cranberry Orange Pound Cake (Loaf or Mini Bundts)

Ingredients

• Dry: 1½ cups flour, 1 cup sugar, ½ teaspoon baking powder, ¼ teaspoon salt
• Wet: ¾ cup butter, soft, 3 eggs, ¼ cup sour cream, 1 tablespoon orange zest, 1 cup cranberries, halved
• Glaze: 1 cup powdered sugar + 2–3 tablespoon orange juice

Directions

1. Heat to 350°F. Cream butter/sugar; beat in eggs.
2. Alternate flour and sour cream; fold in zest and berries.
3. Bake loaf 50–60 min (mini bundts 18–22). Glaze.

Pumpkin Pie Rice Krispies “Turkeys” (Kid-Friendly)

Ingredients

• 3 tablespoon butter, 4 cups mini marshmallows
• 6 cups crisp rice cereal, ½ teaspoon pumpkin spice
• Frosting: 1 cup powdered sugar + 2 tablespoon cocoa + 2–3 tablespoon milk
• White candy melts or whipped cream; candy corn (optional)

Directions

1. Make treats with spice; press into a round or pie-slice mold.
2. Cut wedges; frost edges; add white “dollops.”

Pumpkin Mousse Pie (No-Bake, Make-Ahead)

Ingredients

• Crust: 2 cups graham crumbs + 6 tablespoon butter
• Filling: 1¼ cups pumpkin, 8 oz cream cheese, ½ cup powdered sugar, 1 teaspoon pumpkin spice, 1½ cups whipped cream

Directions

1. Press crust in pie dish; chill.
2. Beat filling; fold in whipped cream; fill; chill 6 hrs.

Gingerbread Sheet Cake with Maple Cream Cheese Frosting

Ingredients

• Dry: 2 cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoon ginger, 1 teaspoon cinnamon
• Wet: ½ cup butter, ½ cup brown sugar, ½ cup molasses, 2 eggs, 1 cup buttermilk
• Frosting: 8 oz cream cheese, 4 tablespoon butter, 1½ cups powdered sugar, 1 tablespoon maple syrup

Directions

1. Heat to 350°F. Beat butter, sugar, molasses; add eggs.
2. Alternate dry with buttermilk; spread in lined half-sheet; bake 20–24 min.
3. Cool; frost.

Pumpkin Bread Pudding with Cider Sauce

Ingredients

• 6 cups cubed challah
• Custard: 2 cups milk, 1 cup cream, 1¼ cups pumpkin, ¾ cup sugar, 3 eggs, 1 teaspoon pumpkin spice, 1 teaspoon vanilla
• Sauce: ½ cup cider, ¼ cup sugar, 2 tablespoon butter, 1 tablespoon cream

Directions

1. Heat to 350°F. Soak bread 10–15 min in custard; bake 35–40 min.
2. Simmer sauce 3–4 min; spoon over warm pudding.

Cranberry White Chocolate Oatmeal Cookies

Ingredients

• ¾ cup butter, ¾ cup brown sugar, ¼ cup sugar
• 1 egg + 1 yolk, 2 teaspoon vanilla
• Dry: 1¼ cups flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon salt
• Mix-ins: 2 cups oats, ¾ cup dried cranberries, ¾ cup white chips

Directions

1. Beat butter and sugars; add egg/yolk and vanilla.
2. Mix in dry; fold oats and add-ins.
3. Bake 350°F 10–12 min.

Pumpkin Chocolate Chip Bundt with Ganache

Ingredients

• Dry: 2½ cups flour, 1 cup sugar, ½ cup brown sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt
• Wet: 1 cup pumpkin, 3 eggs, ½ cup oil, ½ cup sour cream, 1 cup chocolate chips
• Ganache: ¾ cup chocolate chips + ½ cup cream

Directions

1. Heat to 350°F; grease a Bundt pan.
2. Mix wet; fold in dry and chips; bake 45–55 min.
3. Warm cream; pour over chips; stir and pour over cooled cake.

Pumpkin Pie Truffles (No-Bake)

Ingredients

• 1¼ cups graham crumbs
• ½ cup pumpkin, ¼ cup powdered sugar, ½ teaspoon pumpkin spice
• 10 oz dark melting wafers
• Crushed pecans

Directions

1. Mix pumpkin center; chill 20 min; roll 1-inch balls.
2. Dip in melted chocolate; top with pecans.

Turtle Pecan Pumpkin Brownies

Ingredients

• 1 boxed brownie mix + box additions
• Swirl: 6 oz cream cheese, ¼ cup pumpkin, 2 tablespoon sugar, ½ teaspoon pumpkin spice
• ¼ cup caramel sauce, ½ cup chopped pecans

Directions

1. Spread brownie batter in pan.
2. Dot pumpkin-cheesecake swirl; marble; bake per box.
3. Drizzle caramel; add pecans.

Pear & Almond Frangipane Tart

Ingredients

• 1 tart shell
• Frangipane: ½ cup butter, ½ cup sugar, 1 egg, 1 cup almond flour, 1 teaspoon vanilla
• 2 ripe pears, thinly sliced

Directions

1. Spread frangipane in shell; shingle pears.
2. Bake 350°F 35–40 min; dust with powdered sugar.

Pumpkin Pecan Streusel Coffee Cake

Ingredients

• Cake: 1½ cups flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 cup pumpkin, 2 eggs, ½ cup oil
• Streusel: ½ cup flour, ½ cup brown sugar, 4 tablespoon butter, ½ cup chopped pecans

Directions

1. Heat to 350°F. Spread batter in greased 9-inch pan.
2. Crumble streusel over top.
3. Bake 35–40 min.

Chocolate Pecan Pie (Deep-Dish)

Ingredients

• 1 deep 9" pie shell
• 1 cup corn syrup, ½ cup sugar
• 3 eggs, ¼ cup melted butter
• 1 teaspoon vanilla, 1 cup semisweet chips, 2 cups pecans

Directions

1. Heat to 350°F. Whisk syrup, sugar, eggs, butter, and vanilla.
2. Fold in chips and pecans; bake 55–65 min.

Pumpkin Spice Crème Brûlée (Make-Ahead)

Ingredients

• 2 cups cream
• 5 egg yolks
• ½ cup sugar
• ¾ cup pumpkin, ½ teaspoon pumpkin spice, 1 teaspoon vanilla
• ¼ cup sugar for tops

Directions

1. Heat cream until steaming. Whisk yolks and sugar; temper with cream; whisk in pumpkin, spice, vanilla.
2. Divide into ramekins in a water bath; bake 325°F 30–40 min. Chill; torch sugar tops.

Cranberry Swirl Cheesecake (Springform)

Ingredients

• Crust: 1½ cups gingersnap crumbs + 6 tablespoon butter
• Filling: 24 oz cream cheese, ¾ cup sugar, 3 eggs, ¾ cup sour cream, 1 teaspoon vanilla
• Swirl: ½ cup smooth cranberry sauce

Directions

1. Heat to 300°F. Bake crust 8 min.
2. Pour filling; dot cranberry; swirl.
3. Bake 65–75 min; cool and chill.

Pumpkin Spice Whoopie Pies (Turkey Feathers Plate)

Ingredients

• Cakes: 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 cup pumpkin, ½ cup oil, 1 cup brown sugar, 1 egg, 1 teaspoon vanilla
• Filling: 8 oz cream cheese, 4 tablespoon butter, 1½ cups powdered sugar, 1 teaspoon vanilla

Directions

1. Heat to 350°F. Scoop 2 tablespoon mounds; bake 10–12 min.
2. Cool; sandwich with filling; arrange like turkey feathers.

Apple Galette with Maple Drizzle (Rustic)

Ingredients

• 1 pie dough round
• 3 cups sliced apples
• ¼ cup sugar, 1 tablespoon flour, ½ teaspoon cinnamon
• 1 tablespoon butter, 1 tablespoon maple syrup

Directions

1. Heat to 400°F. Toss apples; pile on dough; fold edges; dot with butter.
2. Bake 30–35 min; drizzle maple.

Pumpkin Spice Affogato (After-Dinner Sipper)

Ingredients

• 4 scoops vanilla ice cream
• 4 shots hot espresso
• Pinch pumpkin spice

Directions

1. Scoop ice cream into glass mugs.
2. Pour espresso; dust spice. Serve immediately.

Thanksgiving Desserts

Thanksgiving dessert recipes are the perfect way to wrap up your holiday meal with something everyone will love.

Whether you’re serving favorites like pumpkin pie or trying new treats, these desserts bring joy and sweetness to the table.

No matter your choice, they’ll make your Thanksgiving celebration feel even more special and delicious.

Get the scoop on more like this:

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