Thanksgiving is the perfect time to treat your taste buds, and dessert is where things get really fun! Whether you’re a pumpkin pie purist or someone who dreams of pecan tarts, there’s no shortage of sweet options to cap off that turkey feast. Not feeling a classic? No worries! You can get creative—swap out regular flour for almond flour or use coconut cream instead of dairy for those unexpected twists. Let’s whip up some mouthwatering Thanksgiving desserts that’ll have everyone thanking you long after the plates are cleared!
Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies are a delightful treat for your Thanksgiving dessert table. These cookies are not only buttery and crisp but also packed with a refreshing burst of citrus and a hint of tartness from the cranberries. The combination of flavors is perfect for the holiday season, making them a hit with family and friends.
Imagine a stack of golden cookies, each one adorned with bits of bright red cranberries. The aroma of orange zest fills the air as they bake, creating a warm and inviting atmosphere. These cookies are easy to make and can be enjoyed on their own or paired with a cup of tea or coffee.
Now, let’s talk about the ingredients. If you don’t have cranberries, feel free to swap them out for raisins or even chocolate chips. And if you’re out of butter, coconut oil or margarine can work in a pinch. The beauty of baking is that you can get creative!
Here’s how to whip up these tasty treats:
Maple Walnut Tart with Fresh Cream
Picture this: a beautiful maple walnut tart sitting pretty on a rustic wooden table. The golden crust is perfectly baked, cradling a rich, sweet filling made from pure maple syrup and crunchy walnuts. Topped with fluffy fresh cream, it’s a dessert that screams comfort and warmth, perfect for Thanksgiving gatherings.
This tart is not just a feast for the eyes; it’s a delightful combination of flavors and textures. The nuttiness of the walnuts pairs beautifully with the sweetness of the maple, creating a harmonious balance. Each slice offers a satisfying crunch, followed by a creamy finish that makes you want to go back for seconds.
Now, if you’re thinking about making this tart, here’s a simple recipe to follow. And don’t worry if you’re missing an ingredient or two; I’ve got some fun substitutions for you!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened (or coconut oil for a dairy-free option)
- ¼ cup granulated sugar
- 1 large egg (or a flax egg for a vegan twist)
- 1 cup pure maple syrup
- 1 cup walnuts, chopped (pecans work too!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy cream (or coconut cream for a dairy-free alternative)
- 2 tablespoons powdered sugar
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix flour, butter, and sugar until crumbly. Add the egg and mix until a dough forms. Press the dough into a tart pan and poke holes with a fork. Bake for 15 minutes.
- Prepare the Filling: In a saucepan, combine maple syrup, walnuts, vanilla, and salt. Cook over medium heat for about 5 minutes until slightly thickened. Pour the mixture into the baked crust.
- Bake Again: Return the tart to the oven and bake for an additional 20-25 minutes, or until the filling is set. Let it cool completely.
- Whip the Cream: In a bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream on top of the cooled tart.
- Serve and Enjoy: Slice up your tart, serve it with a smile, and watch everyone go for seconds!
Chocolate Pumpkin Mousse Cups
Chocolate Pumpkin Mousse Cups are a delightful twist on traditional Thanksgiving desserts. These little cups are rich, creamy, and oh-so-chocolatey, with a hint of pumpkin spice that makes them perfect for the season. The image shows these elegant treats topped with whipped cream, chocolate shavings, and a sprig of mint, all served in charming glass cups.
Making these mousse cups is easier than you might think! They are sure to impress your guests and satisfy your sweet tooth. Plus, they can be made ahead of time, so you can focus on other dishes during the holiday rush.
Want to switch things up? You can use dark chocolate instead of milk chocolate for a richer flavor. If you’re not a fan of pumpkin, feel free to leave it out and just enjoy the chocolate mousse. You can also swap out the whipped cream for coconut cream for a dairy-free option.
Ingredients
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/2 cup milk chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- Chocolate shavings for garnish
- Mint leaves for garnish
Instructions
- In a small saucepan, melt the milk chocolate chips over low heat. Stir until smooth and set aside to cool slightly.
- In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
- In another bowl, mix the pumpkin puree, vanilla extract, and pumpkin spice until well combined.
- Gently fold the melted chocolate into the pumpkin mixture until fully incorporated.
- Next, fold in the whipped cream until no streaks remain. Be gentle to keep the mixture light and airy.
- Spoon the mousse into serving cups and refrigerate for at least 2 hours before serving.
- When ready to serve, top with whipped cream, chocolate shavings, and a mint leaf for a festive touch.
Gingerbread Cake with Cream Cheese Frosting
Gingerbread cake is a festive treat that brings warmth and cheer to any Thanksgiving table. Its rich, spiced flavor is a delightful twist on traditional desserts. The cake is moist and fluffy, layered with a creamy frosting that perfectly balances the spices. Topped with cute gingerbread cookies, it’s not just delicious; it’s also a feast for the eyes!
This cake is easy to make and can be a fun activity to do with family. The aroma of ginger, cinnamon, and nutmeg will fill your kitchen, making everyone eager for dessert. Plus, it’s a great way to use up those holiday spices that have been sitting in your pantry!
Now, if you’re missing some ingredients, don’t sweat it! You can swap out the all-purpose flour for whole wheat flour or even gluten-free flour if you need. No buttermilk? Just mix regular milk with a splash of vinegar or lemon juice and let it sit for a few minutes. And if you’re out of molasses, honey or maple syrup can work in a pinch!
Let’s get baking!
Ingredients
- 2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses (or honey/maple syrup)
- 2 large eggs
- 1 cup buttermilk (or milk + vinegar/lemon juice)
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and brown sugar until fluffy. Add molasses, eggs, buttermilk, and vanilla. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and powdered sugar together until smooth. Add vanilla extract and mix well.
- Once the cakes are cool, spread frosting between the layers and on top. Decorate with gingerbread cookies if desired.
- Slice, serve, and enjoy the holiday spirit!
Sweet Potato Pie with Marshmallow Topping
Sweet potato pie is a classic dessert that brings warmth and comfort to any Thanksgiving table. This pie features a creamy, spiced filling made from sweet potatoes, topped with a fluffy marshmallow layer that adds a delightful sweetness. The vibrant orange color of the filling is not only eye-catching but also signals the deliciousness that awaits.
Picture this: a slice of pie sitting on a plate, the golden crust perfectly baked, and the marshmallow topping lightly toasted to perfection. It’s a dessert that’s sure to impress your guests and leave them asking for seconds!
If you’re looking for a fun twist, you can swap out the sweet potatoes for pumpkin puree. Or, if you’re feeling adventurous, try using butternut squash instead! Both options will give you a similar texture and flavor profile.
Now, let’s get to the good stuff—here’s how to whip up this delightful pie!
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup milk (or almond milk for a dairy-free version)
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Boil or bake the sweet potatoes until tender. Once cooled, peel and mash them until smooth.
- In a large bowl, mix the mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the sweet potato mixture into the pie crust and smooth the top.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Remove the pie from the oven and sprinkle the mini marshmallows on top. Return to the oven and broil for 1-2 minutes, watching closely until the marshmallows are golden brown.
- Let the pie cool before slicing. Serve and enjoy!
Pumpkin Spice Cheesecake with Graham Cracker Crust
Picture this: a creamy, rich pumpkin spice cheesecake sitting on a buttery graham cracker crust. It’s the kind of dessert that makes you feel all warm and cozy inside, perfect for Thanksgiving gatherings. The vibrant orange color and smooth texture are enough to make anyone’s mouth water. Topped with a dollop of whipped cream and a sprinkle of cinnamon, this cheesecake is a showstopper.
Making this cheesecake is easier than you might think. You’ll need some simple ingredients that you probably already have in your pantry. If you’re out of graham crackers, crushed cookies or even oats can work as a substitute for the crust. And if you don’t have pumpkin puree, mashed sweet potatoes can step in without missing a beat!
Let’s get to the good stuff. Here’s how to whip up this delightful dessert:
Ingredients
- 1 ½ cups graham cracker crumbs (or crushed cookies)
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press this mixture into the bottom of the springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla, cinnamon, nutmeg, ginger, and salt.
- Pour the cheesecake filling over the crust in the springform pan. Bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. This helps prevent cracking.
- Once cooled, refrigerate for at least 4 hours or overnight for best results. Serve with whipped cream and a sprinkle of cinnamon on top.
Apple Crisp Topped with Vanilla Ice Cream
Apple crisp is a classic dessert that brings warmth and comfort, especially during Thanksgiving. The image showcases a delightful bowl of apple crisp, perfectly topped with a generous scoop of vanilla ice cream. The golden-brown crumble contrasts beautifully with the creamy ice cream, making it a feast for the eyes as well as the taste buds.
This dessert is not just about looks; it’s all about flavor too! The sweet and tart apples beneath the crispy topping create a delicious harmony. When you add that cold vanilla ice cream, it’s like a cozy hug for your taste buds. Who wouldn’t want that on a chilly Thanksgiving evening?
Making apple crisp is simple and fun. You can even get the kids involved in the kitchen! Plus, it’s a great way to use up those apples you might have lying around. If you don’t have apples, pears or peaches work just as well—just adjust the sugar to taste!
Ingredients
- 6 cups sliced apples (Granny Smith or Honeycrisp work great)
- 1 cup granulated sugar (or brown sugar for a deeper flavor)
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour (or almond flour for a gluten-free option)
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with granulated sugar, cinnamon, and lemon juice. Spread this mixture evenly in a greased baking dish.
- In another bowl, mix together the oats, flour, melted butter, brown sugar, and salt until crumbly.
- Sprinkle the oat mixture over the apples, covering them evenly.
- Bake for 30-35 minutes, or until the top is golden brown and the apples are bubbly.
- Let it cool slightly, then serve warm with a scoop of vanilla ice cream on top.
Enjoy this sweet treat with family and friends. It’s sure to become a favorite at your Thanksgiving table!
Pecan Pie Bars with Caramel Drizzle
Pecan pie bars are a delightful twist on the classic dessert. These bars are packed with the rich, nutty flavor of pecans and topped with a luscious caramel drizzle that makes them irresistible. Perfect for Thanksgiving, they offer all the comforting flavors of pecan pie in a convenient, easy-to-serve form.
The image shows a stack of these delicious bars, topped with crunchy pecans and a generous drizzle of caramel. The warm, inviting colors of the dessert are complemented by the rustic wooden background and autumn leaves, making it a perfect fit for the holiday season.
To make these bars, you’ll need some simple ingredients that you might already have in your pantry. If you’re missing something, don’t sweat it! You can easily substitute ingredients. For example, if you don’t have brown sugar, regular granulated sugar works just fine. No pecans? Try walnuts or even almonds for a different crunch!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (or just use more granulated sugar)
- 1/2 teaspoon salt
- 1 cup chopped pecans (or walnuts or almonds)
- 1 cup corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a bowl, mix the flour, softened butter, granulated sugar, brown sugar, and salt until crumbly. Press this mixture into the bottom of the prepared baking dish.
- Bake the crust for about 10 minutes until lightly golden.
- In another bowl, whisk together the corn syrup, eggs, and vanilla extract until smooth. Stir in the chopped pecans.
- Pour the pecan mixture over the baked crust and spread it evenly.
- Bake for an additional 25-30 minutes until the filling is set and slightly puffed.
- Let it cool completely before drizzling with caramel sauce. Cut into squares and serve!
These pecan pie bars are sure to be a hit at your Thanksgiving gathering. They’re sweet, nutty, and the caramel drizzle takes them over the top. Enjoy!
Pear and Almond Tart with Honey Glaze
This Pear and Almond Tart is a delightful addition to your Thanksgiving dessert table. The tart features beautifully arranged pears nestled in a buttery almond filling, all resting in a crisp tart shell. The honey glaze adds a sweet finish that makes it irresistible. Just looking at it makes you want to dive in!
Making this tart is easier than it looks. The combination of pears and almonds creates a lovely flavor that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Plus, it’s a great way to impress your guests without spending all day in the kitchen.
If you’re worried about allergies or dietary restrictions, don’t fret! You can swap out the almonds for pecans or walnuts if needed. And if you’re out of honey, maple syrup works just as well in the glaze. Get creative!
Ingredients
- 1 pre-made tart shell (store-bought or homemade)
- 4 ripe pears, peeled and halved
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup honey (or maple syrup)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, sugar, butter, eggs, vanilla, and salt until smooth.
- Spread the almond mixture evenly in the tart shell.
- Arrange the pear halves on top, cut side up.
- Drizzle lemon juice over the pears to prevent browning.
- Bake for 30-35 minutes, or until the filling is set and the tart is golden brown.
- While the tart cools, mix honey and a splash of water in a small saucepan. Heat until slightly thickened.
- Brush the honey glaze over the pears before serving. Enjoy!
Chocolate Cranberry Trifle
Chocolate Cranberry Trifle is a fun and festive dessert that’s perfect for Thanksgiving. Imagine layers of rich chocolate cake, tart cranberries, and creamy whipped topping all coming together in a beautiful glass dish. It’s not just a treat for the taste buds; it’s a feast for the eyes too!
This trifle is super easy to make and can be prepared ahead of time. You can use store-bought chocolate cake or brownies if you’re short on time. Just crumble them up and layer them with the cranberries and whipped cream. If you want to get fancy, you can even add a splash of orange juice to the cranberries for a zesty twist!
Don’t forget to top it off with some fresh cranberries for that pop of color. They not only look great but also add a nice tartness that balances the sweetness of the chocolate. Plus, who doesn’t love a dessert that looks as good as it tastes?
Ingredients
- 1 chocolate cake (store-bought or homemade)
- 2 cups fresh cranberries
- 1 cup sugar (or to taste)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chocolate shavings (optional)
Instructions
- Prepare the Cranberries: In a saucepan, combine cranberries and sugar with a splash of water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let it cool.
- Whip the Cream: In a mixing bowl, whip the heavy cream with vanilla extract until soft peaks form. You can add a bit of powdered sugar if you like it sweeter.
- Layer the Trifle: In a large glass bowl or individual cups, start with a layer of crumbled chocolate cake. Add a layer of the cranberry mixture, followed by a layer of whipped cream. Repeat the layers until you reach the top.
- Garnish: Finish with a generous dollop of whipped cream and sprinkle chocolate shavings on top. Add a few fresh cranberries for decoration.
- Chill: Refrigerate for at least an hour before serving to let the flavors meld together.
And there you have it! A delightful Chocolate Cranberry Trifle that’s sure to impress your guests. If you’re out of cranberries, you can swap them for raspberries or strawberries. The possibilities are endless, and the smiles are guaranteed!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.