Thanksgiving is all about the feast, but why not sweeten the deal with some easy desserts? We’re talking about treats that bring the cozy flavors of fall without requiring a PhD in baking. From no-bake pies to quick cookie hacks, you can whip up something delicious even if you’ve burned toast a time or two. Don’t have all the fancy ingredients? No worries! We’ll toss in some substitutions that even your pantry will approve of. Let’s get those forks ready!
Pecan Pie Brownies
Pecan Pie Brownies are the perfect blend of two classic desserts. Imagine rich, fudgy brownies topped with crunchy pecans and a drizzle of chocolate. It’s like having the best of both worlds on your Thanksgiving table!
These brownies are not only delicious but also super easy to make. They bring that warm, cozy feeling that everyone loves during the holidays. Plus, they look great on any dessert platter, making them a hit at gatherings.
Now, if you’re missing some ingredients, don’t worry! You can swap out the pecans for walnuts or even skip the nuts altogether if you have nut allergies. No chocolate chips? Use chopped up chocolate bars instead. You can even use coconut oil in place of butter if you’re feeling adventurous!
Ingredients
- 1 cup unsalted butter (or coconut oil)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup pecans, chopped (or walnuts)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, melt the butter. Stir in the sugar, then add the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet mixture until just combined.
- Fold in the chopped pecans and chocolate chips if using.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let them cool before cutting into squares. Drizzle with extra chocolate if you’re feeling fancy!
Maple Pumpkin Mousse
Maple pumpkin mousse is a delightful treat that captures the essence of fall. This dessert is creamy, light, and bursting with pumpkin flavor. The rich orange hue of the mousse is inviting, and it pairs perfectly with the warm tones of autumn decorations like pumpkins and candles.
Picture this: a smooth, velvety mousse topped with a swirl of whipped cream and a sprinkle of cinnamon. It’s not just a feast for the taste buds, but also for the eyes! This dessert is a fantastic way to impress your guests without spending hours in the kitchen.
Making this mousse is simple and fun. You can whip it up in no time, leaving you more moments to enjoy with family and friends. Plus, it’s a great way to use up that pumpkin puree you have sitting in the pantry!
Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup maple syrup (or honey for a different twist)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (optional, for sweeter mousse)
Instructions
- Mix the Base: In a bowl, combine pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Stir until well blended.
- Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. If you like it sweeter, add powdered sugar while whipping.
- Combine: Gently fold the whipped cream into the pumpkin mixture. Be careful not to deflate the cream too much; you want it light and airy!
- Chill: Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours.
- Serve: Top with extra whipped cream and a sprinkle of cinnamon before serving. Enjoy your delicious creation!
For a fun twist, try using coconut cream instead of heavy cream for a dairy-free option. You can also swap out the maple syrup for agave nectar if you prefer. This mousse is versatile and can be adjusted to fit your taste!
Chocolate Chip Pumpkin Cookies
Chocolate chip pumpkin cookies are a delightful twist on traditional cookies. They combine the warm flavors of pumpkin with the sweetness of chocolate chips, making them perfect for Thanksgiving. The image shows a stack of these cookies, golden brown and studded with chocolate chips, surrounded by autumn leaves and pumpkins. It’s a cozy scene that captures the essence of fall.
These cookies are not just tasty; they’re easy to make, too! You can whip them up quickly and impress your guests with minimal effort. Plus, they’re a great way to use up leftover pumpkin puree from your Thanksgiving pies.
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas. Just keep in mind that the flavor will change a bit, but they’ll still be delicious! For a dairy-free option, use coconut oil instead of butter and dairy-free chocolate chips.
Now, let’s get to the good stuff. Here’s how to make these scrumptious cookies:
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips (dairy-free if needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy these cookies with a warm cup of cider or coffee. They’re sure to be a hit at your Thanksgiving gathering!
Apple Crisp with Oat Topping
Apple crisp is a cozy dessert that brings warmth to any Thanksgiving table. The image shows a delicious bowl filled with tender baked apples, topped with a crunchy oat mixture. A scoop of vanilla ice cream sits on top, melting slightly into the warm apples. It’s the perfect combination of sweet and crunchy!
Making apple crisp is easy and fun. You can use any apples you have on hand. Granny Smith, Honeycrisp, or even a mix will work great. If you’re out of oats, you can substitute with crushed graham crackers or even nuts for a different texture. Don’t forget to add a sprinkle of cinnamon for that classic fall flavor!
Now, let’s get to the good part—the recipe!
Ingredients
- 6 cups sliced apples (about 6 medium apples)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix sliced apples with granulated sugar, cinnamon, and lemon juice. Spread this mixture in a greased baking dish.
- In another bowl, combine oats, flour, brown sugar, and salt. Add softened butter and mix until crumbly.
- Sprinkle the oat mixture evenly over the apples.
- Bake for 30-35 minutes, or until the topping is golden brown and the apples are bubbly.
- Serve warm with a scoop of vanilla ice cream on top. Enjoy!
Cranberry Orange Tart
The Cranberry Orange Tart is a delightful dessert that captures the essence of Thanksgiving. Its vibrant colors and fresh flavors make it a perfect addition to your holiday table. The tart features a buttery crust filled with a sweet and tangy cranberry-orange filling, topped with fresh cranberries and orange slices. It’s not just a feast for the eyes; it’s a treat for your taste buds too!
This tart is easy to make and will impress your guests. The combination of tart cranberries and sweet oranges creates a refreshing balance. Plus, it’s a great way to use up any leftover cranberries you might have after the big feast.
Now, let’s get to the fun part—making this delicious dessert! If you don’t have cranberries, you can substitute them with cherries or even blueberries. And if you’re out of oranges, lemons will work just fine, giving it a zesty twist!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- 1 large egg yolk
- 1 cup fresh cranberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- Fresh orange slices for garnish
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix flour, butter, and powdered sugar until crumbly. Add the egg yolk and mix until a dough forms. Press the dough into a tart pan and bake for 15 minutes until lightly golden.
- Prepare the Filling: In a saucepan, combine cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
- Assemble the Tart: Pour the cranberry mixture into the baked crust, spreading it evenly. Let it cool for a bit.
- Garnish: Top with fresh orange slices and extra cranberries for a pop of color.
- Serve: Slice and enjoy your tart with a dollop of whipped cream or a scoop of vanilla ice cream!
Pumpkin Spice Cheesecake Bars
These Pumpkin Spice Cheesecake Bars are a delightful twist on the classic cheesecake, perfect for Thanksgiving. The creamy pumpkin filling sits atop a crunchy graham cracker crust, making it a treat everyone will love. The warm spices of cinnamon and nutmeg add that cozy fall flavor we all crave.
Imagine serving these bars at your Thanksgiving table, surrounded by family and friends. They not only look stunning, but they also taste amazing. Plus, they’re easy to cut into squares, so serving is a breeze. You can even make them a day ahead to save time on the big day!
If you’re missing some ingredients, don’t fret! You can swap out cream cheese for Greek yogurt for a lighter version, or use almond flour instead of graham crackers for a gluten-free option. And if you’re out of pumpkin spice, a mix of cinnamon and nutmeg works just fine!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture into the bottom of the prepared baking dish.
- In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, eggs, vanilla extract, pumpkin spice, and cinnamon. Mix until well combined.
- Pour the pumpkin mixture over the crust and spread evenly. Bake for 30-35 minutes, or until the center is set.
- Let it cool completely before slicing into bars. Dust with extra cinnamon if you like, and enjoy!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.