26+ Thanksgiving Dessert Recipes to Wrap Up the Perfect Meal

By the time the turkey’s carved and the stuffing’s gone, everyone at my table knows what’s coming next – dessert! For me, Thanksgiving just wouldn’t feel complete without a sweet ending. Whether it’s a warm slice of pie, a rich chocolate treat, or something with a little unexpected twist, dessert is my way of slowing down the day and savoring those last bites together.

I’ve pulled together 26 Thanksgiving dessert recipes that are all about celebrating the flavors of fall – think cinnamon, pumpkin, apple, pecan, and plenty of cozy spices. Some are classics you might expect, while others bring a fun, modern spin to the table. No matter your style, there’s something here to make your guests smile and maybe even sneak a second helping.

What I love most about this collection is that there’s a mix for every kind of baker and every kind of sweet tooth. Whether you want something quick and easy or you’re ready to spend a little extra time in the kitchen, you’ll find a dessert here that wraps up your Thanksgiving meal in the most delicious way possible. After all, a holiday as special as this deserves a sweet finale worth remembering.

1. Copycat Cracker Barrel Buttermilk Pie

Buttermilk pie is one of those desserts that feels like a warm hug on a chilly fall day, and this Copycat Cracker Barrel version brings all that comfort right to your own kitchen. It’s rich, creamy, and has just the right hint of tang from the buttermilk, with a touch of cinnamon to make it feel extra cozy for Thanksgiving. The filling bakes up smooth and custardy inside a flaky crust, and whether you serve it warm with a dollop of whipped cream or chilled straight from the fridge, it’s the kind of simple, old-fashioned dessert that has everyone asking for “just one more slice.”

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2. Pumpkin Cheesecake

When it comes to Thanksgiving desserts, I always like to have something a little different alongside the classic pies, and this pumpkin cheesecake has become my go-to. It’s creamy, spiced just right, and feels like the perfect mix of festive and indulgent. I love that it can be made ahead of time, which means less stress on the big day and more time to actually enjoy the holiday. Plus, when it hits the table, it always gets just as many “oohs” and “aahs” as the turkey!

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3. Pumpkin Latte Crumble Cookies

These Pumpkin Latte Crumble Cookies are like your favorite fall coffee order in cookie form, and I am here for it. They’re soft, tender, and full of cozy pumpkin spice flavor with just a hint of espresso to make them extra special. The buttery crumble on top adds the perfect bit of crunch, and that drizzle of maple glaze? It’s the sweet finishing touch that takes them over the top. I love making these for Thanksgiving because they feel festive yet a little unexpected. Plus, they pair perfectly with a cup of coffee when the pie’s already been claimed.

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4. Cranberry Sauce Poke Cake

This Cranberry Sauce Poke Cake is my kind of holiday shortcut, simple to make but loaded with festive flavor. The spiced yellow cake is soft and cozy, and those little pockets of tart cranberry sauce make every bite pop. Topping it off with fluffy whipped cream, chewy dried cranberries, and crunchy walnuts gives it that perfect mix of textures. I love bringing this to Thanksgiving because it’s a fun twist on traditional cranberry sauce, and it’s one of those desserts that looks like you went all out, even though it comes together in no time.

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5. Pumpkin Rice Krispie Donuts

These Pumpkin Rice Krispie Donuts are pure Thanksgiving fun, no oven required and full of that sweet, cozy pumpkin spice flavor. They’re chewy, a little crunchy, and shaped like donuts, which somehow makes them even more irresistible. The maple cinnamon glaze on top adds just the right amount of sweetness, and it’s hard not to sneak one (or two) before they make it to the table. I love making these for Thanksgiving because they’re playful, easy to eat, and a big hit with both kids and adults.

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6. Sugared Cranberries

Sugared cranberries are one of my favorite little holiday treats, they’re so simple to make but look like they belong in a fancy bakery window. Each berry is bursting with tart, juicy flavor, wrapped in a sparkling sugar coating that adds just the right touch of sweetness. They’re beautiful piled into a bowl as a snack, scattered over a cheesecake, or used to dress up a Thanksgiving pie. Plus, every time I make them, I can’t help but sneak a few warm from the syrup before they’re even sugared.

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7. Red Wine Poached Pears

Red wine poached pears feel like the kind of dessert you’d get at a fancy restaurant, but they’re surprisingly easy to make at home, and perfect for Thanksgiving when you want something elegant but not overly heavy. The pears soak up all that beautiful color from the wine and take on the warm, spiced flavors of cinnamon, cloves, and honey. They’re tender, fragrant, and just sweet enough, especially when served with a little whipped cream or ice cream. I love how they bring a touch of sophistication to the holiday table while still feeling cozy and comforting.

Servings: 4

Ingredients:

• 4 Bosc pears
• 1 bottle (750 ml) red wine (such as Shiraz, Merlot, or Sauvignon – I used Merlot)
• 1 cup orange juice
• 1/2 cup honey
• 4 cloves
• 2 cinnamon sticks

Instructions:

1. Peel the pears, keeping the stems intact.

2. In a medium saucepan, combine the red wine, orange juice, honey, cinnamon sticks, and cloves. Stir until well mixed.

3. Add the pears to the saucepan and bring the mixture to a boil.

4. Reduce the heat to medium and simmer for 35–45 minutes, gently turning the pears every 5–10 minutes for even cooking.

5. Once the pears are tender and infused with the spices, remove from the heat and let them cool slightly.

6. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

8. Caramel Apple Sheet Cake

This Caramel Apple Sheet Cake is everything I love about fall baked into one big pan of comfort. The cake itself is soft, tender, and perfectly spiced, with a warm cinnamon frosting that soaks right in while it’s still warm. Then comes the best part, the topping. Juicy, cinnamon-scented apples get piled high and drizzled with caramel, making every bite taste like apple pie and cake had the most delicious baby. It’s the kind of dessert that feeds a crowd and has everyone sneaking back for “just a sliver” long after dinner’s done.

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9. Butterfinger Cookie Bars

These Butterfinger Cookie Bars are pure peanut buttery, chocolatey bliss, and they always disappear way too fast at my house. The base is a soft, chewy cookie layer studded with bits of Butterfinger, and then it’s topped with a dreamy peanut butter frosting and even more Butterfinger crumbles for good measure. Every bite has that perfect mix of sweet, salty, and crunchy, and they’re just the right kind of indulgent for a Thanksgiving dessert table. I love that they’re easy to make ahead, which means one less thing to stress about on the big day.

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10. Rocky Road Pie

This Rocky Road Pie is a chocolate lover’s dream and the perfect no-bake treat for Thanksgiving. It’s got that crunchy graham cracker crust, a creamy, chocolatey filling, and plenty of mix-ins – mini marshmallows, chocolate chips, and roasted almonds – for texture in every bite. I love how it feels both indulgent and playful, like a childhood favorite all dressed up for the holiday table. Plus, since it’s made ahead and kept in the freezer, it’s ready to slice and serve the moment dessert time rolls around.

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11. 7 Layer Reese’s Bars

These 7 Layer Reese’s Bars are basically a peanut butter and chocolate paradise stacked into one gooey, irresistible bite. You get that buttery graham cracker base, layers of melty chips, chunks of mini Reese’s, crunchy pecans, and sweet shredded coconut, all held together with rich, creamy condensed milk. Every bite has a little bit of everything, which makes them dangerously addictive. I love making these for Thanksgiving because they’re easy, crowd-pleasing, and a guaranteed hit with both the peanut butter fans and the chocolate lovers at the table.

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12. Pecan Pie Dip

This Pecan Pie Dip is like all the sweet, nutty goodness of pecan pie but in a light, fluffy, and totally scoopable form. It’s creamy, rich, and has that maple-kissed flavor that makes it perfect for Thanksgiving snacking before or after the big meal. I love serving it with graham crackers, apple slices, or vanilla wafers, and it always disappears fast.  It takes just minutes to whip up, which means more time to enjoy the holiday and less time stuck in the kitchen.

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13. Apple Cinnamon Crumb Muffins

These Apple Cinnamon Crumb Muffins are like a warm hug in muffin form – soft, fluffy, and bursting with tender apple pieces in every bite. The crumb topping adds that buttery, cinnamon-sugar crunch that makes them feel extra special, and the cozy fall aroma while they bake is enough to make the whole house smell like Thanksgiving. I love serving these in the morning while the turkey’s in the oven or later in the day as a sweet little treat alongside coffee. They’re simple, comforting, and always a crowd-pleaser.

Servings: 12 muffins

Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1.5 cups apples, peeled, cored, and diced (about 2 medium apples)

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or grease with butter.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. In a separate bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Gently fold in the diced apples.

3. In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Add the softened butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.

4. Divide the batter evenly among the muffin cups, filling each about three-quarters full, then sprinkle the crumb topping generously over each muffin.

5. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

6. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

14. Apple Crisp with Vanilla Ice Cream

Apple Crisp with Vanilla Ice Cream is my idea of pure Thanksgiving comfort. The apples bake down until they’re soft and bubbling, wrapped in all those warm spices, while the buttery oat topping turns golden and crisp. Add a scoop of creamy vanilla ice cream on top, and it melts into the nooks and crannies, mixing with the sweet apple filling in the most irresistible way. A little drizzle of caramel sauce takes it completely over the top, and honestly, I could skip pie altogether if this is on the table.

Servings: 6

Ingredients:

For the Filling:

• 6 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced (about 900 g total)
• 1/4 cup granulated sugar (50 g)
• 1/4 cup light brown sugar (50 g)
• 1 tsp ground cinnamon (2 g)
• 1/2 tsp ground nutmeg (1 g)
• 1/4 tsp ground allspice (0.5 g)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp cornstarch (8 g)

For the Topping:

• 1 cup old-fashioned oats (100 g)
• 1/2 cup all-purpose flour (65 g)
• 1/2 cup light brown sugar, packed (100 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 tsp ground cinnamon (2 g)
• 1/4 tsp salt (1.5 g)
• 1/2 cup (1 stick) unsalted butter, cold and cubed (115 g)
• 1/2 cup chopped pecans or walnuts (optional) (60 g)

To Serve:

• Vanilla ice cream
• Caramel sauce

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or a similar-sized oven-safe dish.

2. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch until evenly coated. Spread the mixture evenly in the prepared dish.

3. In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and work them into the mixture with a pastry cutter or your fingers until it resembles coarse crumbs. Stir in chopped nuts if using.

4. Sprinkle the topping evenly over the apple mixture.

5. Bake for 35–40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.

6. Let the apple crisp cool for 5–10 minutes to allow the juices to settle.

7. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.

15. Apple Hand Pies

These Apple Hand Pies are like little pockets of Thanksgiving happiness – flaky, golden crust on the outside and warm, cinnamon-spiced apple filling on the inside. They’re the perfect grab-and-go dessert, which means no forks or plates required (though a napkin might be a good idea). I love how each one feels like a personal mini pie, and that sweet glaze drizzled on top makes them extra special. They’re just the thing to serve when you want all the cozy apple pie vibes without the fuss of slicing and serving a full pie.

Servings: 12 pies

Ingredients:

For the Filling:

• 2 smaller Granny Smith apples, peeled, cored, and diced
• 1 Honeycrisp apple, peeled, cored, and diced
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter

For the Assembly:

• 2 sheets of store-bought pie crust
• 1 egg, beaten (for egg wash)

For the Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice.

2. Cook for about 5-7 minutes, until the apples have softened slightly.

3. Remove from heat and let the filling cool.

4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

5. Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.

6. Place a spoonful of apple filling in the center of one dough circle.

7. Top with a second dough circle, gently pressing down around the edges to seal.

8. Crimp the edges with a fork to fully seal the pie.

9. Brush the tops with beaten egg for a golden finish.

10. Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.

11. Place the assembled hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

12. Remove from the oven and let cool slightly.

13. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

14. Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes.

16. Banana Upside Down Cake

This Banana Upside Down Cake is pure comfort food with a little tropical twist, and it’s the kind of dessert that makes the whole kitchen smell amazing while it bakes. The caramelized brown sugar and cinnamon create a sweet, sticky topping that soaks right into the tender banana cake underneath, and those golden banana slices on top make it look like you fussed way more than you did. I love serving this warm with a dollop of whipped cream after Thanksgiving dinner. It’s homey, flavorful, and just different enough to stand out among the pies.

Servings: 12-16

Ingredients:

• 4 Small Ripe Bananas
• 1 Golden Butter Cake Mix (15.25 ounces)
• 1 Box Banana Cream Pudding (3.4 ounces)
• 1 Stick Salted Butter (½ cup)
• 1 Cup Brown Sugar, packed
• ½ Cup Whole Milk
• ⅓ Cup Vegetable Oil
• 3 Eggs
• 2 Teaspoons Ground Cinnamon, divided

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Peel two of the bananas and place them in a large mixing bowl. Mash with a fork until no large chunks remain.

3. Add the cake mix, pudding mix, 1 teaspoon cinnamon, eggs, milk, and oil to the mashed bananas. Beat with a hand mixer until well combined. Set aside.

4. In a small bowl, melt the butter in the microwave for about 1 minute, or until fully melted.

5. Stir the brown sugar and remaining teaspoon of cinnamon into the melted butter until well mixed.

6. Spray a standard bundt pan with nonstick cooking spray, then spread the brown sugar mixture evenly over the bottom.

7. Peel and slice the remaining two bananas. Arrange the slices in a single, slightly overlapping layer over the brown sugar mixture.

8. Carefully pour the cake batter over the bananas, spreading it evenly.

9. Bake for 40 minutes, or until a toothpick inserted into the center comes out with a moist or slightly sticky crumb.

10. Remove from the oven and let cool for 5 minutes before gently inverting onto a serving plate. Slice, serve, and enjoy.

17. Carrot Cake

Carrot Cake is one of those timeless desserts that feels just right for Thanksgiving. It’s moist, spiced, and packed with flavor in every bite. The sweet carrots keep it tender, while the warm cinnamon, ginger, and nutmeg make the whole cake taste like fall on a plate. The cream cheese frosting is smooth, tangy, and perfectly sweet, making it the ultimate finishing touch. I love how it feels both classic and a little indulgent, making it just as welcome alongside pumpkin pie as it is as the star of the dessert table.

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18. Carrot Cinnamon Bundt Cake

This Carrot Cinnamon Bundt Cake is like a cozy hug in dessert form. It’s moist, full of warm spice, and just sweet enough thanks to a splash of maple syrup. The grated carrots keep it tender, while the cinnamon and nutmeg make every bite taste like fall. I love the way the cream cheese frosting drizzles down the curves of the Bundt cake, catching little bits of chopped pecans along the way. It’s simple to make but looks beautiful on a Thanksgiving table, and it’s the kind of dessert people remember long after the holiday is over.

Servings: 10-12

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 1 cup packed brown sugar

• ½ cup pure maple syrup

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 cup vegetable oil

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups grated carrots (about 2–3 medium carrots)

• ½ cup chopped walnuts or pecans (plus more for sprinkling)

For the Cream Cheese Frosting:

• 1 package (8 oz) Betty Crocker Cream Cheese Frosting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.

2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.

5. Fold in the grated carrots and nuts until evenly distributed.

6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely.

9. Once cooled, spread the cream cheese frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.

10. Slice and serve.

19. Cherry Dump Cake

Cherry Dump Cake is one of those wonderfully easy desserts that delivers big on flavor with barely any effort. The sweet-tart cherries bubble up under a buttery, golden cake topping, and the edges get just the right amount of crisp. I love serving it warm with a scoop of vanilla ice cream so it melts into all that fruity goodness. It’s simple, cozy, and perfect for Thanksgiving when you want something delicious without adding more stress to the day.

Servings: 12

Ingredients:

• 1 can (21 ounces) cherry pie filling (or 4 cups of homemade cherry pie filling)
• 1 box (15.25 ounces) yellow or white cake mix
• ½  cup (1 stick) unsalted butter, melted
• ½ cup brown sugar
• 2 tbs carob fruit syrup or agave syrup
• 1 teaspoon vanilla extract (optional)
• Optional toppings: whipped cream or vanilla ice cream

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish.

3. Spread the cherry pie filling evenly across the bottom of the prepared dish. If using fresh cherries, mix them with a bit of sugar before adding.

4. Sprinkle the dry cake mix evenly over the cherry filling, without stirring.

5. Pour the melted butter and carob syrup evenly over the cake mix, covering as much as possible for even baking.

6. Bake for 45–55 minutes, or until the top is golden brown and bubbly, with slightly crisp edges.

7. Let cool for a few minutes, then serve warm with whipped cream or vanilla ice cream, if desired.

20. Chocolate Hazelnut Babka

Chocolate Hazelnut Babka is one of those desserts that looks like it came straight from a bakery window but is totally doable at home, and it’s worth every bit of effort. The soft, buttery bread is swirled with rich chocolate, creamy hazelnut spread, and crunchy hazelnuts, so every slice is a mix of tender dough and decadent filling. Brushing it with syrup at the end gives it that gorgeous shine and keeps it perfectly moist. I love serving it for Thanksgiving because it’s as stunning as it is delicious, and it always earns a few “wow” moments when it hits the table.

Servings: 10-12 slices

Ingredients:

For the Dough:

• 4 cups all-purpose flour (500 g)
• 2 ¼ tsp dry yeast (7 g, 1 packet)
• ⅓ cup warm milk (100 ml)
• ½ cup sugar (100 g)
• ½ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 7 tbsp unsalted butter, softened (100 g)

For the Filling:

• 5 oz dark chocolate, melted (150 g)
• ⅓ cup hazelnut spread (100 g)
• ½ cup crushed hazelnuts (50 g)
• 2 tbsp cocoa powder
• 2 tbsp sugar

For the Syrup:

• ⅓ cup water (100 ml)
• ½ cup sugar (100 g)
• ½ tsp vanilla extract

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar and let it sit for 5–10 minutes until frothy.

2. In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter, then knead for 8–10 minutes until smooth and elastic.

3. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours, or until doubled in size.

4. In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.

5. Roll out the dough into a large rectangle, about ½ cm thick.

6. Spread the filling evenly over the dough, roll it tightly into a log, then cut it lengthwise into two strips. Twist the strips together, keeping the cut sides facing up.

7. Place the twisted dough into a greased loaf pan, cover, and let it rise for another 45–60 minutes.

8. Preheat the oven to 350°F (180°C) and bake for 35–40 minutes, or until golden brown.

9. While the babka bakes, heat the water, sugar, and vanilla extract in a saucepan until the sugar dissolves, then let it cool slightly.

10. Brush the babka with the syrup as soon as it comes out of the oven to keep it moist and glossy. Let it cool slightly before slicing.

21. Chocolate Pumpkin Patch Brownies

These Chocolate Pumpkin Patch Brownies are as fun to look at as they are to eat, making them a perfect whimsical touch for Thanksgiving. The rich, fudgy brownie base is topped with silky chocolate ganache, then decorated with adorable orange-dipped strawberries that look just like tiny pumpkins. A few sprigs of mint or basil turn the whole thing into a little edible pumpkin patch. I love how they bring a playful, festive vibe to the dessert table while still delivering that deep, chocolatey goodness everyone craves.

Servings: 16

Ingredients:

For the Chocolate Brownie Cake:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 medium eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Chocolate Ganache Frosting:

• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter

For the Pumpkin Patch Decoration:

• 12-15 fresh strawberries
• 1 cup orange candy melts
• Fresh mint or basil sprigs, optional to resemble vines

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and grease the parchment.

2. In a medium saucepan, melt the butter over medium heat. Remove from heat, add the sugar, and stir until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until fully incorporated.

4. Pour the batter into the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

5. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour over the chopped chocolate in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Add the butter and stir until melted and glossy. Set aside.

6. Wash and dry the strawberries thoroughly, then line a tray with parchment paper. Melt the orange candy melts in a double boiler or according to package instructions. Dip each strawberry by the stem into the melted candy, coating completely, then place on the prepared tray to set.

7. Remove the cooled brownie cake from the pan and spread the chocolate ganache evenly over the top.

8. Place the dipped strawberries on top of each brownie portion, pressing gently to secure. Arrange mint leaves around the strawberries to create a pumpkin patch effect.

9. Cut into squares or rectangles and serve immediately, or store in an airtight container at room temperature for up to 3 days.

22. Cinnamon Marble Bundt Cake

This Cinnamon Marble Bundt Cake is the kind of dessert that makes your whole kitchen smell like fall while it bakes. The soft, buttery cake is swirled with a warm cinnamon-cocoa layer, giving you the perfect mix of cozy spice and rich flavor in every slice. I love how the marble pattern makes it look fancy without any extra effort, and a drizzle of melted milk chocolate on top takes it to the next level. It’s simple, comforting, and just right for a Thanksgiving table spread.

Servings: 10-12

Ingredients:

For the batter:

• 200 g unsalted butter (room temperature)
• 200 g sugar
• 4 eggs
• 250 g all-purpose flour
• 2 tsp baking powder
• 100 ml milk
• 1 tsp vanilla extract

For the cinnamon layer:

• 2 tbsp cocoa powder
• 2 tbsp sugar
• 2 tbsp ground cinnamon

For the glaze:

• 100 grams of milk chocolate melted in the microwave 

Instructions:

1. Preheat the oven to 180°C (350°F) and grease and line a 20–22 cm (8–9 inch) cake pan with parchment paper.

2. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

3. In a separate bowl, combine the flour and baking powder. Gradually add the dry mixture to the butter mixture, alternating with the milk, and mix until smooth.

4. Divide the batter into two equal portions. In one portion, stir in the cocoa powder, cinnamon, and additional sugar until fully combined.

5. Pour a layer of plain batter into the prepared pan, followed by a layer of cinnamon batter. Repeat the layers until all the batter is used, then use a knife or skewer to gently swirl through the batter to create a marble effect.

6. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. Dust with powdered sugar before serving.

23. Double-Crust Honeycrisp Apple Pie

This Double-Crust Honeycrisp Apple Pie is everything I want in a Thanksgiving dessert – flaky, buttery pastry wrapped around a sweet-tart, cinnamon-spiced apple filling. Honeycrisp apples bake up tender but still hold their shape, giving the pie just the right amount of texture in every bite. I love the way the buttery crust turns golden and crisp, especially with a sprinkle of sugar on top for a little sparkle. Served warm with a scoop of vanilla ice cream, it’s pure holiday comfort and a true showstopper on the dessert table.

Servings: 8

Ingredients:

For the Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 cup unsalted butter, cold and diced
• 6-8 tablespoons ice-cold water

For the Apple Filling:

• 6-7 medium-sized Honeycrisp apples, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the  Topping:

• 1 tablespoon unsalted butter, cut into small pieces
• 1 small egg, beaten
• 1 tablespoon granulated sugar

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix with your hands until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together without overworking it.

2. Divide the dough into two equal portions, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Remove one portion of dough from the refrigerator and let it sit at room temperature for a few minutes. On a lightly floured surface, roll it into a circle large enough to fit a 9-inch pie dish. Transfer to the dish and press gently against the bottom and sides.

4. Preheat the oven to 400°F (200°C). In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, mix the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add this mixture to the apples and toss until evenly coated.

5. Pour the apple filling into the prepared crust, mounding it slightly in the center. Dot the top with small pieces of butter.

6. Roll out the second portion of dough on a lightly floured surface into a circle slightly larger than the pie dish. Place over the filling, trim any excess, and leave about a 1-inch overhang. Fold the overhang under the bottom crust and crimp the edges with your fingers or a fork to seal.

7. Cut several small slits or decorative vents in the top crust to allow steam to escape. Brush with beaten egg and sprinkle with granulated sugar.

8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.

9. Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally topped with vanilla ice cream or yogurt.

24. Biscoff Cheesecake

This Biscoff Cheesecake is pure indulgence and a total crowd-pleaser for Thanksgiving. The buttery, spiced cookie crust pairs perfectly with the creamy, Biscoff-infused filling, and every bite is rich, smooth, and full of that irresistible caramelized flavor. I love adding a drizzle of warm Biscoff on top with a sprinkle of cookie crumbs, it looks gorgeous and makes it taste even more decadent. It’s the kind of dessert that has people asking for the recipe before they’ve even finished their slice.

Servings: 12

Ingredients:

For the Crust:

• 2 cups crushed Biscoff cookies (250 g)
• 7 tbsp unsalted butter, melted (100 g)

For the Filling:

• 16 oz cream cheese, softened (500 g)
• ½ cup granulated sugar (100 g)
• ¾ cup Biscoff spread (200 g)
• 1 tsp vanilla extract (5 ml)
• ¾ cup heavy cream, cold (200 ml)
• ⅔ cup dark chocolate chips, melted (optional) (100 g)

For the Topping:

• ⅓ cup heavy cream (100 ml)
• 3 tbsp Biscoff spread (50 g)
• Crushed Biscoff cookies and chocolate shavings, for garnish

Instructions:

1. Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan and chill while preparing the filling.

2. In a bowl, beat the cream cheese and sugar until smooth. Add the Biscoff spread and vanilla extract, mixing until fully combined.

3. In a separate bowl, whip the cold heavy cream to soft peaks, then gently fold it into the cream cheese mixture. If desired, fold in melted chocolate chips for a chocolate variation.

4. Spread the filling over the crust in two layers, optionally sprinkling crushed Biscoff cookies between the layers for added texture. Smooth the top and refrigerate for at least 6 hours or overnight.

5. Warm the heavy cream and Biscoff spread in a small saucepan or microwave until smooth, then let cool slightly before pouring over the chilled cheesecake.

6. Garnish with crushed Biscoff cookies and chocolate shavings, slice, and serve chilled.

25. Pistachio Bundt Cake

This Pistachio Bundt Cake is a little slice of nutty, creamy heaven and such a pretty addition to the Thanksgiving table. The cake itself is soft and buttery, with pops of pistachio and hazelnut in every bite, while the pistachio pudding topping adds a cool, creamy layer that makes it extra special. I love how the green from the pistachios gives it a festive touch, and it’s one of those desserts that looks impressive but is actually really simple to make.

Servings: 8

Ingredients:

• 2 cups All Purpose flour
• 1 stick (8 tbsp) butter
• 3 eggs
• 1 cup caster sugar
• 1 tbsp baking powder
• 1 cup pistachios
• ½ cup hazelnuts
• 1 pack jello pistachio instant pudding (available on amazon)
• 1 cup milk

Instructions:

1. Grease a 9-inch bundt pan with butter or margarine and preheat the oven to 350°F (175°C).

2. In a large bowl, beat the sugar with the eggs, adding one egg at a time. Add the butter and whip with an electric mixer for about 3 minutes, until light and creamy.

3. In a separate bowl, mix the baking powder with the flour. Soak the pistachios and hazelnuts in water for 1 minute, then drain and add them to the flour mixture, reserving about 2 tablespoons of pistachios for garnish. Stir to coat the nuts, which will help prevent them from sinking in the cake.

4. Gently fold the flour mixture into the batter until fully incorporated.

5. Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

6. In a small bowl, mix the pistachio instant pudding mix with 1½ cups of milk. Once set, spread the pudding over the cooled bundt cake and garnish with the reserved pistachios.

26. Puff Pastry Apple Roses

These Puff Pastry Apple Roses are almost too pretty to eat – almost. Thin slices of apple are tucked into buttery, cinnamon-sprinkled puff pastry and rolled into delicate rose shapes that bake up golden and fragrant. They look like something straight from a bakery window, but they’re surprisingly easy to make. I love serving them for Thanksgiving because they’re individual, eye-catching, and just the right balance of flaky pastry and sweet, spiced apple.

GET THE RECIPE

27. Hot Chocolate Fudge

If you’re looking for a dessert that tastes like a cozy winter night wrapped in a blanket, this Hot Chocolate Fudge is it. It’s everything I love about a mug of hot cocoa, rich chocolate, fluffy marshmallows, and a hint of peppermint, turned into a decadent, bite-sized treat. The fudge is creamy and sweet with little pops of crunch from the candy canes, and it’s just as pretty as it is delicious. I love making it for Thanksgiving because it adds a fun, festive touch to the dessert table and always disappears faster than I expect.

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Thanksgiving is all about sharing good food with the people we love, and dessert is the sweetest way to end it all on a high note. Whether you lean toward rich chocolate, cozy spices, or fruity classics, these 26 recipes have a little something for everyone at the table. I love knowing there’s a mix of quick and easy treats alongside showstoppers that make people’s eyes light up. However you choose to end your feast, I hope one (or a few!) of these desserts find their way into your holiday and make it just a little more special.