33 Best Thanksgiving Brunch Ideas for a Perfect Holiday Morning

Thanksgiving morning is honestly one of my favorite parts of the whole holiday. The kitchen’s already buzzing, coffee’s brewing, and the smell of something delicious starts drifting through the house. I love putting together a cozy brunch spread before the big feast later in the day. It’s such a nice way to start things off, just relaxing, nibbling on something warm, and soaking up that holiday feeling before everything gets busy.

I always think a laid-back brunch sets the tone for the day. It brings everyone together for a little laughter and a few bites of something sweet or savory before the turkey takes center stage. Think fluffy pancakes, buttery pastries, cheesy casseroles, and a few make-ahead dishes that make life easier. A little prep and a big cup of coffee go a long way toward keeping the morning calm and happy.

I’ve gathered 33 of my favorite Thanksgiving brunch ideas that are simple, comforting, and full of cozy fall flavors. From easy breakfast bakes to creative twists on classic dishes, there’s something here for everyone around the table. Thanksgiving morning deserves to be every bit as delicious as the feast that follows, and these recipes make sure it is.

1. Banana Nut Bread Overnight Oats

This creamy, nutty breakfast feels like a cozy slice of banana bread in a jar. I love making it the night before Thanksgiving so there’s something ready to grab in the morning while the kitchen starts to fill with all those holiday smells. It’s sweetened just right with maple syrup and has that warm cinnamon flavor that always reminds me of fall. The pecans add the perfect little crunch, and it’s just as good cold from the fridge as it is warmed up on a chilly morning.

You can read more about this recipe and get a printable recipe card here.

Servings: 1

Ingredients:

• 1 Ripe Banana
• ½ Cup Old Fashioned Oats
• ½ Cup Whole Milk
• 2 Tablespoons Chopped Pecans
• 2 Teaspoons Real Maple Syrup
• ½ Tablespoon Vanilla Extract
• ½ Teaspoon Ground Cinnamon
• ⅛ Teaspoon Coarse Sea Salt

Instructions:

1. Place the banana in a small bowl and smash it well.
2. Add the milk to a mason jar and add the oats to the milk.
3. Add the banana, syrup, vanilla, salt, cinnamon, and chopped nuts to the jar.
4. Stir well and secure the lid on the jar.
5. Place in the fridge to chill overnight or for at least 4 hours (I like it best overnight).
6. Stir before eating or heat it up if you prefer. Enjoy!

2. BLT Sliders

These little sandwiches are always a hit on Thanksgiving morning. They’re easy to pull together, perfectly bite-sized, and packed with all the classic flavors everyone loves. Crispy bacon, fresh tomato, cool lettuce, and soft toasted rolls make them simple but so satisfying. I like to set out a tray of these before the day really gets going, and they always disappear fast while everyone’s chatting and waiting for the big meal.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

• 12 Pack Slider Rolls
• 12 Slices Cooked Thick Bacon, halved
• ¾ Cups Mayonnaise
• 2 Roma Tomatoes, sliced to about ⅛ of an inch
• Shredded Iceberg Lettuce
• 12 Cherry Tomatoes (optional)
• 12 Small Pieces of Kale (optional)
• Toothpicks

Instructions:

1. Preheat the oven to 350 degrees fahrenheit.
2. Slice the sliders horizontal to separate the tops and bottoms. Toast in the oven for 5-7 minutes or until desired darkness is reached.
3. Once the buns are removed from the oven, lay the tops of the buns down and add about 1 tablespoon mayo to the underside of each bun. Alternatively, you can just use a knife and spread it all over the underside if you’re in a hurry. Works just fine both ways.
4. Place one slice of tomato on each bottom bun, or more if you’re a tomato lover.
5. Add two slices of bacon on top of each of the tomatoes, side-by-side.
6. Layer the bottom buns with the shredded lettuce (however much suits your fancy).
7. Place the top buns onto the bottom buns.
8. If desired, use a toothpick with one cherry tomato and a piece of kale to garnish each sandwich. Gently separate the sandwiches before serving for easier grabbing and enjoy!

3. Cottage Cheese Blueberry Pancakes

These pancakes are the perfect mix of cozy and fresh, just right for a slow Thanksgiving morning. The cottage cheese makes them extra fluffy and gives a little boost of protein to balance out all the sweet treats that come later in the day. I love how the blueberries burst as they cook, adding little pops of flavor in every bite. They’re quick to whip up, smell amazing on the griddle, and feel special enough for a holiday breakfast without any fuss.

You can read more about this recipe and get a printable recipe card here.

Servings: 3-4 (8-10 pancakes)

Ingredients:

• 1 cup cottage cheese (full-fat or low-fat, your choice)
• 2 large eggs 1/4 cup milk (any kind)
• 1 tsp vanilla extract
• 2 tbsp melted butter or neutral oil (plus more for the pan)
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp sugar (optional, or to taste)
• Pinch of salt
• 3/4 cup fresh or frozen blueberries (if frozen, don’t thaw)

Instructions:

1. In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. If you prefer a smoother batter, you can blend it briefly.

2. In another bowl, whisk the flour, baking powder, baking soda, sugar, and salt until combined.

3. Gently fold the dry ingredients into the wet mixture. Avoid overmixing; a few lumps are okay. Then fold in the blueberries.

4. (Optional) Let the batter rest for 5–10 minutes. This helps hydrate the flour and activate the leavening.

5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook each side for 2–3 minutes until golden and fluffy.

6. Serve the pancakes warm with your favorite toppings.

4. Cottage Cheese Sun-Dried Tomato & Egg Bites

These little bites are such a handy make-ahead option for Thanksgiving morning. They’re full of flavor from the sun-dried tomatoes and Parmesan, and the cottage cheese keeps them light and fluffy. I like serving them warm from the oven with a pot of coffee nearby, but they’re just as good reheated if you’re trying to keep the morning simple. They look cute on a brunch spread and give everyone a tasty, protein-packed start to the day.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 bites

Ingredients:

• 7 large eggs
• 1/2 cup cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed or rehydrated)
• 1/2 cup chopped fresh spinach
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp Italian seasoning

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grease a 12-cup muffin tin or use silicone liners for easy release.
3. Blend base: In a blender, combine eggs and cottage cheese. Blend until smooth and frothy (about 20–30 seconds).
4. Stir in mix-ins: Pour the egg mixture into a bowl. Stir in salt, pepper, garlic powder and Italian seasoning.
5. Layer base ingredients: Sprinkle the chopped sun-dried tomatoes, spinach and parmesan into the base of each muffin cup.
6. Pour into muffin tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean.
8. Cool slightly, then remove from tin and serve warm or store in the fridge for up to 5 days. They also freeze well.

5. Ginger & Butterscotch Maple Glazed Cookies

These cookies are pure fall comfort and a sweet way to kick off Thanksgiving morning. The warm ginger and rich molasses make the kitchen smell amazing, and the butterscotch adds just the right touch of sweetness. I love finishing them with a drizzle of maple glaze that ties all the cozy flavors together. They’re perfect alongside a hot cup of coffee or tea and always seem to disappear fast when I set out a plate for brunch.

You can read more about this recipe and get a printable recipe card here.

Servings: 22 cookies

Ingredients:

• 2 sticks unsalted butter, browned
• 1 ¼ cup dark brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• ⅓ cup molasses
• 2 ¾ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup butterscotch chips

Maple Glaze:

• ½ stick unsalted butter, softened
• ⅓ cup maple syrup
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Line a 9×13 baking sheet with parchment paper and set aside.

3. In a saucepan, brown the butter over medium heat, then let it cool slightly.

4. In a large mixing bowl, whisk together the browned butter, dark brown sugar, vanilla extract, eggs, and molasses until smooth and well combined.

5. In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, and salt.

6. Gently fold the dry ingredients into the wet mixture until a thick dough comes together.

7. Stir in the butterscotch chips.

8. Scoop the dough onto the prepared baking sheet, leaving space between each cookie.

9. Bake for 10–12 minutes, or until the edges are golden.

10. Transfer the cookies to a wire rack to cool completely.

11. In a bowl, beat together the softened butter, maple syrup, and vanilla until smooth.

12. Gradually mix in the powdered sugar and milk until the glaze is smooth and easy to drizzle.

13. Drizzle the maple glaze over the cooled cookies and let it set before serving.

6. Microwave Banana Oatmeal Cookie Balls

These little treats are such a fun and easy option for Thanksgiving morning. They take just a few minutes to make, and I love that I can whip them up without even turning on the oven. The combo of banana, peanut butter, and chocolate chips makes them taste like dessert but still feel breakfast-friendly. They’re soft, chewy, and perfect for snacking while everyone’s waiting for the big feast to begin.

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 1 banana, make sure it’s ripe
• 1/4 cup peanut butter
• 1 cup quick oats
• 1/4 cup chocolate chips

Instructions:

1. Mash the banana really good with a fork in a small bowl. You want it to be smooth, not chunky. That’s why it’s important to use a ripe banana.
2. Stir in the peanut butter, oats, and chocolate chips.
3. Form the dough into 6 equal size balls and arrange on a microwave safe plate.
4. Transfer the plate to the microwave and heat for 1 minute and 10 seconds on high.
5. Allow to cool completely before enjoying.

7. Monte Cristo Sliders

These sliders are one of my favorite things to make for a cozy holiday brunch. They’ve got that perfect mix of sweet and savory with layers of turkey, ham, and melty cheese paired with a touch of raspberry preserves. The buttery glaze on top makes them extra special, and the powdered sugar gives a fun nod to the classic sandwich. They’re easy to make for a crowd and feel fancy enough for Thanksgiving morning without taking up much time in the kitchen.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

• 12 Sweet Dinner Rolls
• 1/2 Cup Seedless Raspberry Preserves
• 1/2 Pound Honey Roasted Turkey, thin sliced
• 1/2 Pound Black Forest Ham, thin sliced
• 6 slices Havarti Cheese
• 1/2 Cup Melted Butter, divided into 1/4 cup portions
• 1/2 Teaspoon Worcestershire Sauce
• 1 Tablespoon Yellow Mustard
• 1 Tablespoon Honey
• 1 Tablespoon Mayonnaise
• 1/2 Tablespoon Powdered Sugar (optional garnish)

Instructions:

1. Preheat oven to 350°F.
2. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
3. Slice rolls horizontally keeping the rolls together in one piece and place the bottom half in the bottom of prepared baking dish, set top half aside.
4. Spread raspberry preserves on top of the bottom half of the rolls.
5. Layer turkey, ham and cheese on top of jellied rolls.
6. Make a sauce in a small bowl by whisking together 1/4 cup melted butter, Worcestershire sauce, mustard, honey and mayonnaise.
7. Spread sauce on the inside of the top half of the rolls and place on top of the sliders in the pan.
8. Brush top of rolls with remaining melted butter.
9. Bake for 12-15 minutes, or until the tops of the rolls are golden brown and cheese is melted.
10. Dust slider tops with powdered sugar, cut into individual sliders and serve.

8. Sweet Toasted Pecans & Pecan Syrup

This recipe feels like pure Thanksgiving in every bite. The pecans come out perfectly toasted with a sweet crunch, and the homemade syrup is the kind of thing that makes any brunch spread feel a little more special. I love drizzling it over pancakes, waffles, or even stirring a spoonful into coffee. The best part is that you get two treats in one, crunchy nuts for snacking and a rich syrup that tastes like fall in a jar.

You can read more about this recipe and get a printable recipe card here.

Servings: 1 cup syrup + 1 cup pecans

Ingredients:

• 1 cup raw pecans (halves or chopped)
• 1 cup granulated sugar
• 1 cup water
• ½ tsp flaky sea salt (or ¼ tsp regular salt)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Add all ingredients to a medium saucepan and stir until everything is well combined and dissolved.

3. Bring the mixture to a boil over medium heat, stirring occasionally, about 3–5 minutes.

4. Once boiling, reduce the heat to low and let it simmer for 10 minutes, stirring every so often.

5. Remove from heat and strain the liquid into a glass jar or heat-safe container, separating it from the pecans. The syrup will thicken slightly as it cools.

6. Line a baking sheet with parchment paper and spread the pecans out evenly.

7. Bake for 10–15 minutes, keeping a close eye on them after 10 minutes to prevent burning. They’re ready when they look browned, slightly darker, and crisp (not wet or chewy). Let them cool completely on the pan, they’ll continue to harden as they cool. Store in an airtight container or bag at room temperature for up to 3 weeks.

8. Allow the syrup to cool fully before sealing with a lid, then refrigerate for up to 3 weeks.

9. Pecan Pie Bars

These bars are such a treat to serve on Thanksgiving morning. They’ve got all the gooey, nutty goodness of classic pecan pie but in an easy-to-eat form that’s perfect for brunch. The buttery crust pairs so nicely with the rich, sweet filling, and they taste amazing with a hot cup of coffee. I like to make them the day before so they’re ready to slice and share when everyone’s up and hungry.

You can read more about this recipe and get a printable recipe card here.

Servings: 9

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 cup all purpose flour
• 3/4 cup light corn syrup
• 1/4 cup brown sugar
• 2 large eggs
• 2 tbsp. all purpose flour
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans

Instructions:

1. Line an 8×8-inch baking dish with parchment paper.

2. In a large mixing bowl, use a pastry cutter or fork to combine the softened butter, granulated sugar, salt, and flour. Mix until a crumbly dough forms.

3. Press the dough evenly into the bottom of the prepared baking dish to form the crust.

4. Bake the crust for 20–22 minutes.

5. While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla, salt, and chopped pecans in a large bowl.

6. Once the crust is done, pour the pecan mixture evenly over the top.

7. Return the pan to the oven and bake for 25–30 minutes, or until set.

8. Let the bars cool to room temperature, then refrigerate for at least 6 hours or overnight.

9. Slice into squares and serve.

10. Pumpkin Latte Crumble Cookies

These cookies bring all the cozy coffee shop vibes to Thanksgiving morning. They’re soft, full of pumpkin flavor, and have just a hint of espresso that makes them taste like a pumpkin spice latte in cookie form. The crumble topping adds a buttery crunch, and the maple glaze gives them a sweet, warm finish. I love serving them with a fresh pot of coffee while everyone’s still waking up and the house smells like fall.

You can read more about this recipe and get a printable recipe card here.

Servings: 18 cookies

Ingredients:

For the Soft Pumpkin Latte Cookies:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• 1 large egg yolk

• ½ cup pumpkin purée (not pie filling)

• 1 tsp vanilla extract

• 1 tsp instant espresso powder

• 1 ¼ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp cinnamon

• ½ tsp pumpkin pie spice

• ¼ tsp salt

For the Crumble Topping:

• ⅓ cup all-purpose flour

• 3 tbsp light brown sugar

• 2 tbsp cold unsalted butter, diced

• ¼ tsp cinnamon

• Pinch of salt

• ¼ tsp instant espresso powder (optional)

For the Maple Glaze:

• ½ cup powdered sugar

• 1 tbsp pure maple syrup

• 1–2 tsp milk (adjust for consistency)

Instructions:

1. Prepare the Crumble Topping: In a small bowl, combine the flour, brown sugar, cinnamon, salt, and espresso powder. Add the cold butter and cut it in with a fork or your fingertips until the mixture forms small clumps. Place in the refrigerator while you make the cookie dough.

2. Make the Cookie Dough: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes. Mix in the egg yolk, pumpkin purée, vanilla, and espresso powder until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft.

3. Shape and Top: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into rounded tablespoons, flatten the tops slightly, and press a spoonful of crumble topping onto each cookie.

4. Bake: Bake for 10–12 minutes, or until the edges are set and the tops no longer appear wet. Avoid overbaking. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.

5. Glaze: Whisk together the glaze ingredients until smooth, then drizzle over the cooled cookies.

11. Pumpkin Spice Rice Krispie Donuts

These fun little donuts are such a cute addition to a Thanksgiving brunch table. They’ve got all the cozy pumpkin spice flavor everyone loves, but with that gooey, chewy texture that makes Rice Krispies treats so hard to resist. The maple cinnamon glaze adds just the right amount of sweetness and makes them look extra festive. I like setting them out on a pretty platter, and they always bring a smile to everyone’s face before the big meal even starts.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 donuts

Ingredients:

For the Donuts:

• 3 tablespoons butter

• 1 (10 oz) bag mini marshmallows

• ½ cup canned pumpkin purée (not pumpkin pie filling)

• 1 teaspoon pumpkin pie spice

• Pinch of salt

• 6 cups Rice Krispies cereal

• Nonstick spray or butter (for hands and donut pan)

For the Maple Cinnamon Glaze:

• ¾ cup powdered sugar

• 2 tablespoons milk (more if needed to thin)

• ½ teaspoon cinnamon

• Pinch of salt

Instructions:

1. Prepare the Pumpkin Mixture: In a large pot over medium-low heat, melt the butter. Stir in the marshmallows and cook until mostly melted. Add the pumpkin purée, pumpkin pie spice, salt, and food coloring (if using), stirring until smooth. Remove from the heat and quickly fold in the Rice Krispies until evenly coated.

2. Shape the Donuts: Lightly coat a donut pan with nonstick spray, or grease your hands if shaping by hand. Press the warm mixture firmly into the molds. Allow to cool completely in the pan before gently removing.

3. Make the Glaze: In a small bowl, whisk all glaze ingredients until smooth. Dip the tops of each donut or drizzle the glaze over with a spoon. Let the glaze set for at least 15 minutes before serving.

12. Cream Cheese Pumpkin Streusel Muffins

These muffins always make Thanksgiving morning feel extra special. They’re soft, moist, and full of that warm pumpkin spice flavor everyone looks forward to this time of year. The creamy filling adds a little surprise in the middle, and the buttery streusel on top gives them the perfect crunch. I love baking a big batch the day before so they’re ready to serve with coffee while everyone’s slowly making their way to the kitchen.

You can read more about this recipe and get a printable recipe card here.

Servings: 24

Ingredients:

Muffin Batter (Double Batch):

• 3 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 tsp (1 tbsp + 1 tsp) cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• 4 large eggs, room temp
• 1 cup neutral oil (avocado, canola, etc.)
• 1 ⅓ cups brown sugar
• ½ cup white sugar
• 2 cups pumpkin purée
• ½ cup milk (dairy or non-dairy)
• 2 tsp vanilla extract

Streusel Topping (Double Batch):

• 1 cup flour
• ½ cup light brown sugar
• 2 tbsp white sugar
• 1 tsp cinnamon
• Pinch of salt
• ½ cup (1 stick) cold butter, cubed

Cream Cheese Filling (Double Batch):

• 6 oz cream cheese, softened
• 4–6 tbsp powdered sugar (to taste)
• 1 tsp vanilla extract
• ¼ cup heavy whipping cream

Instructions:

1. Preheat the oven to 350°F (175°C). Line 2 standard muffin pans (24 cups) with paper liners.

2. Streusel: Combine dry ingredients. Cut in cold butter until the mixture is crumbly. Refrigerate.

3. Batter: In one bowl, whisk together the dry ingredients. In another bowl, whisk the eggs, oil, and sugars. Stir in the pumpkin, milk, and vanilla. Gently fold in the dry ingredients until just combined.

4. Assemble: Fill the muffin cups ¾ full. Top generously with the streusel, pressing it down slightly.

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

6. Allow to cool completely.

7. Filling: Beat the cream cheese, sugar, and vanilla until smooth. Add the whipping cream and beat until combined and fluffy. Pipe the filling into the muffins using a round tip from the top or bottom, or swirl it on top.

13. Reese’s Pieces Protein Bars

These bars are such a fun and filling treat to have on Thanksgiving morning. They’ve got that classic peanut butter and chocolate combo everyone loves, with a little crunch from the Reese’s Pieces. I like making them ahead of time so there’s something quick to grab while I’m getting things ready for the big meal. They’re sweet, chewy, and packed with enough protein to keep everyone happy until it’s time for the main feast.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 bars

Ingredients:

• 1 ½ cup rolled oats
• ½ cup chocolate protein powder
• ¾ cup creamy peanut butter
• ⅓ cup Reese’s Pieces (plus extra for topping if desired)
• 2 tbsp mini chocolate chips
• 4.5 tbsp honey
• 4.5 tbsp water (plus extra if/as needed)

Instructions:

14. S’mores Pumpkin Bars

These bars taste like a cozy campfire meets fall baking, and they’re perfect for Thanksgiving brunch. The mix of toasted marshmallows, melty chocolate, and warm pumpkin spice makes every bite feel indulgent and festive. I love how the graham cracker pieces add a little crunch, and the browned butter gives everything a rich, nutty flavor. They’re easy to slice and share, and they always bring a big smile to the table before the turkey even hits the oven.

You can read more about this recipe and get a printable recipe card here.

Servings: 9-16 bars

Ingredients:

• ½ cup unsalted butter, browned
• ½ cup brown sugar
• ⅓ cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• ⅓ cup pumpkin puree
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 ⅓ cup all purpose flour
• 8 ounces milk chocolate bar, chopped
• 10 marshmallows, cut in half
• 4 crushed graham crackers
• 1 Milk Chocolate Hershey’s Bar

Instructions:

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

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool slightly.

3. Whisk the brown sugar, granulated sugar, and vanilla into the browned butter until combined. Add the egg and pumpkin puree, whisking until smooth.

4. In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gently fold this mixture into the wet ingredients until just combined.

5. Fold in the chopped milk chocolate bar and crushed graham crackers, saving a small handful of each for topping.

6. Spread the batter evenly into the prepared pan, reserving about ½ cup. Arrange the halved marshmallows and pieces of the Hershey’s bar on top. Drop spoonfuls of the reserved batter over the marshmallows and chocolate, leaving some spots uncovered. Sprinkle with the saved chocolate and graham crackers.

7. Bake for 35–40 minutes, until the edges are golden brown and the center is set.

8. Let the bars cool completely in the pan, then lift them out using the parchment overhang. Cut into 9–16 squares and serve.

15. Tiramisu Overnight Oats

This make-ahead breakfast feels like dessert but still keeps things wholesome for Thanksgiving morning. The coffee-soaked oats, creamy yogurt, and hint of cocoa give it that rich tiramisu flavor without any extra fuss. I love waking up to a jar of this in the fridge when the day’s already packed with cooking. It’s smooth, satisfying, and just the thing to enjoy with a quiet cup of coffee before the holiday rush begins.

You can read more about this recipe and get a printable recipe card here.

Servings: 2-3

Ingredients:

Oat Layer:

• 1 cup rolled oats
• 4 tbsp chia seeds
• 2 tbsp maple syrup or honey (adjust to taste)
• 1 tsp vanilla extract
• ⅔ cup brewed coffee (cooled)
• 1 cup milk (dairy or non-dairy)
• 2 tbsp cocoa powder (for layering)

Creamy Yogurt Layer:

• ⅔ cup Greek vanilla yogurt (or mascarpone for a richer flavor)
• 1 tsp maple syrup or honey
• 1 tsp vanilla extract

Topping:

• 2 tbsp cocoa powder (for dusting)

Instructions:

1. In a bowl or jar, combine the rolled oats, chia seeds, maple syrup (or honey), vanilla extract, brewed coffee, and milk. Stir well until fully mixed.
2. Sprinkle a little cocoa powder at the bottom of your serving containers. Pour in half of the oat mixture, then lightly dust with cocoa powder. Repeat with the remaining oat mixture and another dusting of cocoa.
3. Cover the containers and refrigerate for at least 4 hours or overnight so the oats can soak up the liquid and flavors.
4. In the morning, stir together the Greek yogurt, maple syrup (or honey), and vanilla extract. Spoon this creamy layer evenly over the chilled oats.
5. Dust the top with cocoa powder just before serving.

16. Chai Spiced Blondies

These cozy bars are perfect for a Thanksgiving brunch spread. They’re soft, buttery, and full of warm chai spice flavors that make the kitchen smell amazing while they bake. The hint of white chocolate adds a lovely sweetness, and the vanilla glaze on top makes them feel extra special. I like cutting them into small squares so everyone can enjoy a little bite of something sweet with their morning coffee before the main feast begins.

You can read more about this recipe and get a printable recipe card here.

Servings: 9 blondies

Equipment:

• 8×8 Baking Pan
• Parchment Paper
• Whisk/Rubber Spatula

Ingredients:

• ½ cup unsalted butter
• ¾ cup white chocolate chips
• 1 cup white granulated sugar
• ¼ cup brown sugar
• 2 eggs, 1 egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cardamom
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• 1 ¾ cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon baking powder

17. Egg Salad Tea Sandwiches

These little sandwiches are such a classic and always fit right in on a Thanksgiving brunch table. The creamy egg salad is full of flavor with just the right amount of crunch from the celery and pickles. I like to make them bite-sized so they’re easy to grab while chatting over coffee or mimosas. They feel fancy without being fussy and add a nice savory option to balance out all the sweet treats on the table.

Servings: 18 mini sandwiches

Ingredients:

• 9 slices wheat toast
• 6 hard boiled eggs
• 1/4 cup red onion; diced
• 1/4 cup celery; diced
• 1/4 cup dill pickles; diced
• 1 tablespoon garlic; minced
• 1/4 cup mayo
• 1 tablespoon dijon mustard
• 1/3 teaspoon pepper
• 1/3 teaspoon salt

Instructions:

1. Add eggs to boiling water and cook for 6 minutes. Turn off the heat, cover with a lid, and let sit for another 6 minutes. Transfer the eggs to a bowl of ice water and chill for 5 minutes before peeling.

2. Dice the peeled eggs and place them in a medium bowl. Stir in the red onion, celery, and pickles. Add garlic, salt, pepper, mayonnaise, and Dijon mustard.

3. Gently mix with a spatula until everything is well combined and coated.

4. Toast the bread and use a medium biscuit cutter to cut out rounds. Spoon egg salad onto one round, top with another, and secure with a toothpick for serving.

18. Gingerbread Streusel Loaf

This loaf is one of my favorite things to bake when Thanksgiving morning rolls around. It’s soft, spiced just right, and fills the whole kitchen with that cozy gingerbread aroma that feels like the holidays have officially started. The buttery streusel on top adds the perfect crunch, and the sweet glaze gives it a pretty finish. I love serving it warm with coffee while everyone’s still in their pajamas and the day’s just getting started.

You can read more about this recipe and get a printable recipe card here.

Servings: 8-10

Ingredients:

Cake Batter:

• 1 ¾ cup all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup unsalted butter, browned
• ⅓ cup molasses
• 2 eggs
• ⅓ cup plain yogurt
• ½ cup buttermilk
• 2 teaspoon vanilla extract
• 1 cup chocolate chocolate chips

Streusel:

• ¾ cup all purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ cloves
• 3 ½ tablespoon granulated sugar
• 3 ½ tablespoons brown sugar
• 6 tablespoons unsalted butter

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it.

2. In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.

3. In a large mixing bowl, whisk the browned butter, molasses, eggs, yogurt, buttermilk, and vanilla extract until the mixture is smooth.

4. Gently stir the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.

5. Pour the batter into the prepared loaf pan and smooth out the top.

6. To make the streusel, combine flour, cinnamon, ginger, nutmeg, cloves, granulated sugar, brown sugar, and softened butter in a separate bowl. Mix with a fork or pastry cutter until the texture is crumbly.

7. Sprinkle the streusel evenly over the batter.

8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

9. In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze. Drizzle over the cooled loaf before slicing.

19. Glazed Ginger Pound Cake

This cake is the perfect mix of cozy and elegant for Thanksgiving morning. It’s rich, buttery, and full of warm ginger spice that makes every bite taste like the holidays. The molasses adds a deep sweetness, and the glaze gives it that extra touch of indulgence. I love slicing it thick and serving it with coffee while everyone’s chatting and waiting for the big meal to begin.

You can read more about this recipe and get a printable recipe card here.

Servings: 8-10

Ingredients:

• 1 ½ cups white granulated sugar
• 1 ½ sticks unsalted butter
• 1 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 tablespoons buttermilk
• 3 tablespoons molasses
• 2 tablespoons cup sour cream
• 3 eggs
• 1 ½ cups all purpose flour
• 1 tablespoon ginger
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice

For the Glaze:

• 1 cups powdered sugar
• 1 teaspoon vanilla paste
• 1 tablespoon molasses
• 2 tablespoons milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper, leaving some overhang for easy removal.

2. In a large mixing bowl, beat the sugar and butter together until light and fluffy.

3. Add the vanilla extract, almond extract, buttermilk, molasses, sour cream, and eggs. Mix until smooth, whipping for a couple of minutes to add air to the batter.

4. In a separate bowl, whisk the flour, ginger, cinnamon, nutmeg, and allspice.

5. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. While the cake cools, whisk together the powdered sugar, vanilla paste, molasses, and milk until smooth to make the glaze.

10. Drizzle the glaze over the cooled cake, letting it drip down the sides.

11. Slice and enjoy your gingerbread pound cake.

20. Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

This loaf is pure comfort and always a hit on Thanksgiving morning. It’s moist, perfectly sweet, and the Greek yogurt gives it such a soft, tender crumb. The brown sugar pecan glaze adds a caramel-like richness that makes each slice feel special. I love serving it slightly warm so the glaze melts a little into the bread, it’s simple, cozy, and tastes like home.

You can read more about this recipe and get a printable recipe card here.

Servings: 8-10

Ingredients:

Banana Bread Ingredients:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, but lovely)
• ½ cup (100g) brown sugar (light or dark)
• ⅓ cup (75ml) neutral oil (or melted butter)
• 2 large eggs
• ½ cup (120g) Greek yogurt (plain, full-fat preferred)
• 1 tsp vanilla extract
• 3 medium ripe bananas, mashed (about 1 ¼ cups)

Brown Sugar Pecan Glaze Ingredients:

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp milk or cream
• ½ tsp vanilla extract
• ½ cup chopped pecans
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and, if you like, line it with parchment paper for easier removal.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. In a separate large bowl, whisk the brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas until smooth and well combined.

4. Add the dry ingredients to the wet mixture and gently fold them together until just combined. Be careful not to overmix.

5. Pour the batter into the prepared pan and smooth out the top.

6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool most of the way before glazing.

To Make the Glaze:

1. In a small saucepan over medium heat, melt the butter and brown sugar together.

2. Stir in the milk, vanilla, and salt, then let the mixture bubble gently for 1–2 minutes.

3. Remove from the heat and stir in the chopped pecans.

4. Spoon the warm glaze over the mostly cooled banana bread, letting it drip down the sides. It will soak in a bit and firm up as it cools.

21. Peanut Butter Oatmeal Banana Bars

These bars are one of my favorite make-ahead treats for Thanksgiving morning. They’re hearty, naturally sweet, and have that perfect mix of banana, peanut butter, and chocolate that everyone loves. I like that they’re filling enough to keep everyone happy until the big meal but still feel like a little indulgence. They pack and store easily too, which makes them great for busy mornings when the kitchen’s already in full swing.

You can read more about this recipe and get a printable recipe card here.

Servings: 9 bars

Ingredients:

• 3 cups “quick” oats
• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/2 cup coconut sugar
• 3/4 cup peanut butter
• 1/2 cup chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F (180°C).

2. In a large mixing bowl, combine the peanut butter, mashed bananas, maple syrup, and coconut sugar until smooth and well mixed.

3. Add the oats, salt, baking powder, and cinnamon, then stir until everything is evenly combined.

4. Gently fold in the chocolate chips.

5. Pour the mixture into a greased or parchment-lined 9×9-inch baking pan, spreading it out evenly. Add some extra chocolate chips to the top if you like!

6. Bake for 20–25 minutes, or until the top is golden and firm to the touch.

7. Remove from the oven and allow to cool completely, then drizzle with a little peanut butter for decoration.

8. Once set, slice into bars and enjoy.

22. Sausage Gravy Breakfast Casserole

This hearty breakfast bake is the ultimate comfort food for Thanksgiving morning. It’s packed with flaky biscuits, creamy sausage gravy, fluffy eggs, and melted cheese, making every bite rich and satisfying. I love how it feeds a crowd without needing much fuss, and it fills the kitchen with the coziest aroma while it bakes. It’s the kind of dish that keeps everyone full and happy while waiting for the big meal later in the day.

Servings: 6

Ingredients:

• 1 lb. ground breakfast sausage
• (1) 8 count refrigerated biscuits
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• Pinch of red pepper flakes
• 2 cups whole milk
• 6 large eggs
• 1/4 cup heavy cream
• 2 cups shredded cheddar cheese

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly coat a 9×13 baking dish with nonstick spray. Set aside.

2. In a large skillet, cook and crumble the sausage over medium heat until fully cooked. Drain off any excess grease and set the sausage aside.

3. In a medium saucepan, melt the butter over medium heat.

4. Whisk in the flour and cook for 1–2 minutes to form a roux.

5. Stir in the salt, black pepper, and red pepper flakes.

6. Slowly pour in the milk, whisking constantly to avoid lumps.

7. Continue cooking, whisking frequently, until the gravy thickens.

8. Cut each biscuit into quarters and spread the pieces evenly over the bottom of the prepared baking dish.

9. Stir about ¼ of the cooked sausage into the gravy.

10. Sprinkle the remaining sausage evenly over the biscuit pieces.

11. Add a layer of shredded cheddar cheese on top.

12. In a medium bowl, whisk together the eggs and heavy cream until well combined.

13. Pour the egg mixture evenly over the biscuits, sausage, and cheese.

14. Pour the gravy evenly over the entire casserole.

15. Bake for 35–40 minutes, or until the center is set and the biscuit pieces are fully cooked. Check doneness by inserting a fork into the center; if it comes out clean and the biscuits are cooked through, it’s ready.

23. Sheet Pan Rice Krispie Treats

These treats are such a fun and easy idea for Thanksgiving brunch, especially when you’re feeding a crowd. They come together in minutes and can be dressed up with all kinds of toppings to make them festive and colorful. I like dividing the pan into sections so everyone gets to pick their favorite flavor. They’re sweet, simple, and guaranteed to make both kids and adults smile before the big meal starts.

You can read more about this recipe and get a printable recipe card here.

Servings: 16

Ingredients:

• 7 Cups Puffed Rice Cereal
• 10-Ounce Bag Mini Marshmallows
• 4 Tablespoons Salted Butter

Optional Toppings:

• Mini Chocolate Chips
• Freeze Dried Strawberry Slices
• Plain M&Ms
• Rainbow Nonpareils

Instructions: 

1. Line an 11×15-inch baking sheet with parchment paper, leaving a little overhang on the sides to make lifting the bars out easier. Set aside.

2. Place the mini marshmallows and butter in a large microwave-safe mixing bowl. Microwave on high for 2 minutes.

3. Stir well until the marshmallows are smooth and the butter is completely melted.

4. Add the puffed rice cereal to the melted marshmallow mixture and stir until all the cereal is evenly coated.

5. Transfer the mixture onto the prepared baking sheet.

6. Lightly spray your hands with nonstick spray, then gently press and spread the mixture evenly across the pan.

7. Divide the top into four sections and add a different topping to each. Start with the larger toppings so they stick better.

8. Allow the bars to cool at room temperature for about 45 minutes, or until set, before cutting and serving.

24. Sugar-Free Peanut Butter Oatmeal Cookies

These cookies are a simple and wholesome treat that fit perfectly into a Thanksgiving brunch spread. They’re naturally sweetened, soft, and full of that cozy peanut butter flavor everyone loves. I like making a batch ahead of time so there’s something a little lighter to snack on while cooking. They pair so nicely with a cup of coffee or tea and feel like a small indulgence without any guilt.

Servings: 6

Ingredients:

• 1 cup rolled oats
• ½ cup unsweetened peanut butter
• ¼ cup unsweetened apple sauce
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Place all the ingredients in a large mixing bowl and stir until well combined.

3. Using gloved hands, roll about two tablespoons of dough into balls and place them on the prepared baking sheet. Gently flatten each ball with the back of a spoon or a fork.

4. Bake for 10–12 minutes, or until the edges are lightly golden.

5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

25. Sugared Cranberries

These sparkling little berries are such a pretty and festive touch for Thanksgiving brunch. They’re sweet, tart, and add a pop of color to the table that always makes everything feel a little more special. I love using them to decorate baked goods or just setting out a bowl for everyone to snack on. They’re simple to make and look like they came straight out of a holiday cookbook.

You can read more about this recipe and get a printable recipe card here.

Servings: About 3 cups

Ingredients:

• 3 Cups Fresh Cranberries, washed & pat dry
• 2 Cups White Granulated Sugar, divided
• 1 Cup Water

Instructions:

1. Line a large pan or clean surface with parchment paper.

2. In a pot, combine 1 cup sugar and 1 cup water. Bring to a boil, stirring occasionally. Let it boil for 60 seconds, ensuring all the sugar dissolves. This should take about 5 minutes, depending on your stove.

3. Remove from the heat and let the syrup cool for about 2 minutes.

4. Add the cranberries to the pot and gently stir until they are fully coated.

5. Using a slotted spoon, lift the cranberries from the syrup, allowing any excess liquid to drain off, then spread them out on the prepared parchment paper.

6. Let the cranberries sit at room temperature for 45 minutes.

7. Place the remaining 1 cup sugar in a medium mixing bowl. Working in batches, add about one-fourth of the cranberries at a time and toss until evenly coated. Using a clean slotted spoon, transfer the coated cranberries to a clean bowl or container. Enjoy!

26. Turkey Breakfast Sandwich

This sandwich is such an easy and tasty way to start Thanksgiving morning. It’s fresh, filling, and the perfect balance of creamy avocado, crisp veggies, and savory turkey. I love how quick it is to put together, especially on a busy holiday when there’s already plenty of cooking happening. It’s simple, satisfying, and gives just the right amount of energy to take on the day.

Servings: 1

Ingredients:

• 4 slices turkey lunch meat
• 3 slices avocado
• 3 slices red onion
• 3 slices cucumber
• 1 tablespoon mayo
• 1 English muffin

Instructions:

1. Lightly toast the English muffin. Spread mayonnaise on the cut sides of both halves.

2. Layer on the turkey, avocado slices, red onion, and cucumbers.

3. Place the top half of the muffin over the filling and enjoy a hearty breakfast sandwich.

27. Breakfast Bagel with Egg, Prosciutto & Garlic Butter

This breakfast idea feels a little fancy but is surprisingly easy to make, which is perfect for Thanksgiving morning. The garlic butter gives it so much flavor, and the mix of melty cheese, crispy prosciutto, and baked egg makes it feel like something from a café. I love that everything bakes together on one tray, leaving more time to enjoy coffee and conversation. It’s hearty, flavorful, and a delicious way to kick off a busy holiday.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 4 bagels
• 4 eggs
• 4 slices of cheddar cheese
• 4 slices of prosciutto
• 4 slices of your favorite Italian salami
• 1 ½ tbsp salted butter
• 1 garlic clove
• ½ tsp dried oregano
• ½ tsp chili paprika
• A few sprigs of fresh parsley
• Salt, to taste

Instructions:

1. Preheat your oven to 375°F. You can also use a fan oven or an air fryer if preferred.

2. In a blender, combine the garlic, parsley, butter, oregano, chili paprika, and a pinch of salt. Blend until smooth and creamy.

3. Spread the garlic butter evenly over the top of each (no need to slice).

4. Layer each bagel with a slice of cheddar cheese, a slice of Italian salami, and a slice of prosciutto.

5. Carefully make a small hole in the center of the prosciutto on each bagel to hold the egg.

6. Crack an egg into each hole, allowing the egg white to spread slightly – it’s okay if some spills over.

7. Sprinkle each bagel with a bit of chili paprika and a pinch of salt.

8. Place the bagels on a baking sheet and bake for 13–16 minutes, or until the eggs are set and the prosciutto is crispy and golden.

9. Remove the bagels from the oven and let them cool for 2–4 minutes.

10. Garnish with freshly chopped parsley before serving.

28. Crispy Brie, Bacon & Apple Harvest Panini

This panini is one of my favorite ways to bring cozy fall flavors to Thanksgiving morning. The melty Brie, crispy bacon, and sweet apples make such a perfect combination, and the drizzle of honey ties it all together beautifully. It’s warm, gooey, and a little indulgent, just what a holiday brunch deserves. I love serving it fresh off the grill while the cheese is still perfectly melted and the bread has that golden crunch.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

• 4 slices of your favorite bread
• 1/2 wheel of Brie cheese, sliced
• 4 slices of bacon, cooked until desired crispiness has been reached
• 1/2 apple, cored and thinly sliced
• 1 tbsp honey

Instructions:

1. Take 2 slices of bread and divide the Brie cheese evenly between them.

2. Add a layer of thinly sliced apples on top of the cheese.

3. Place two slices of cooked bacon on top of the apple on each slice.

4. Drizzle honey over the bacon.

5. Top each sandwich with another slice of bread to close them.

6. Spread butter on the outside of each sandwich.

7. Heat a panini grill or skillet over medium heat.

8. Grill the sandwiches until the bread is golden brown and the Brie is melted, about 3–5 minutes.

9. Slice in half and enjoy while warm.

29. Cinnamon Rolls with Cream Cheese Glaze

Nothing says Thanksgiving morning quite like a batch of warm, gooey cinnamon rolls fresh from the oven. The smell alone is enough to get everyone out of bed. The soft dough, sweet cinnamon filling, and creamy glaze make them feel like a real treat before the day gets busy. I love serving them while they’re still warm, with that glaze just starting to melt into the swirls, it’s pure comfort in every bite.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

For the Dough:

• 4 cups Flour
• 1 cup Milk
• 2 tsp Yeast
• 1/4 cup Sugar
• 1/4 cup Butter, melted
• 1 large Egg
• 1/2 tsp Salt

For the Filling:

• 3/4 cup Brown sugar
• 2 tbsp Cinnamon
• 1/4 cup Butter, melted

For the Glaze:

• 4 tbsp Cream cheese
• 2 tbsp Butter, softened
• 1/2 cup Powdered sugar
• 1 tsp Vanilla extract
• 1-2 tbsp Milk (as needed to achieve the desired consistency)

Instructions:

1. Warm the milk slightly until it’s just above room temperature (do not exceed 40°C/104°F). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, and the frothy yeast mixture to the dry ingredients.

3. Mix until a soft dough forms. Knead the dough on a floured surface for 5–7 minutes until it becomes smooth and elastic.

4. Transfer the dough to a greased bowl, cover it with a towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

5. Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

6. Brush the entire surface of the dough with melted butter. Mix the brown sugar and cinnamon together, then evenly sprinkle the mixture over the buttered dough.

7. Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces.

8. Arrange the rolls in a greased or parchment-lined baking dish, leaving a little space between each one. Cover the dish with a towel and let the rolls rise for another 30 minutes.

9. Preheat your oven to 350°F. Once the rolls have risen, bake them for 20–25 minutes, or until they are golden brown.

10. While the rolls are baking, mix the cream cheese and softened butter together until smooth.

11. Gradually add the powdered sugar and vanilla extract, mixing until fully combined. If the glaze is too thick, add milk a little at a time until you reach the desired consistency.

12. After baking, let the rolls cool slightly in the pan. Spread the cream cheese glaze over the warm rolls. Serve immediately and enjoy!

30. Sweet Potato Brownies

These brownies are such a fun twist for Thanksgiving brunch and a great way to sneak in a little veggie without anyone noticing. They’re rich, fudgy, and have just the right amount of sweetness thanks to the honey and sweet potato. The peanut butter makes them extra moist, and the white chocolate chips add a lovely creamy touch. I love serving them slightly warm, they taste like a cozy bite of fall.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 1/2 cup sweet potato puree (about 1 medium sweet potato, cooked and mashed)
• 1/2 cup peanut butter
• 1/3  cup unsweetened cocoa powder
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/2 cup white chocolate chips

31. Sweet Potato Pie

This pie always feels like a showstopper on Thanksgiving morning. It’s rich, creamy, and full of cozy fall flavors with a little twist from the dark chocolate layer that makes every bite extra special. The sweet potato and pumpkin filling is smooth and spiced just right, and the toasted marshmallows on top give it that fun, festive touch. I love serving it chilled the next day too, it’s just as delicious with a cup of coffee.

Servings: 8

Ingredients:

For the Graham Cracker Crust:

• 1 ½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

For the Dark Chocolate Layer:

• 4 oz (115 g) dark chocolate, chopped
• 2 tbsp (30 g) unsalted butter

For the Sweet Potato Filling:

• 2 cups (450 g) mixed cooked sweet potato and pumpkin, mashed
• ½ cup (100 g) brown sugar, packed
• ¼ cup (60 ml) heavy cream
• 2 medium eggs
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp vanilla extract
• Pinch of salt

For the Topping:

1 cup mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) pie pan.

2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the pie pan to form the crust.

3. Melt the dark chocolate and butter together in a microwave-safe bowl until smooth. Spread the melted chocolate evenly over the crust and let it set slightly.

4. In a separate bowl, combine the mashed sweet potatoes, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and salt. Mix until smooth.

5. Pour the sweet potato mixture over the chocolate layer and smooth the top.

6. Scatter mini marshmallows evenly over the filling.

7. Bake for 20–25 minutes, or until the filling is set and the marshmallows are golden and puffed.

8. Let the pie cool completely before slicing. For best results, chill it in the fridge before serving.

32. Sweet Potato Bites

These little bites are such a fun and festive idea for Thanksgiving brunch. They’ve got all the cozy flavors of a classic sweet potato casserole but in a cute, snackable form. The maple syrup, toasted marshmallows, and crunchy pecans make them sweet, gooey, and perfectly balanced.

Servings: 8

Ingredients: 

• 2 sweet potatoes (about 1 lbs)
• 8 pecan halves
• 4 medium-sized marshmallows
• 2 tbsp unsalted butter, melted
• 2 tbsp maple syrup
• 1/4 tsp salt

Instructions: 

1. Preheat the oven to 425°F (220°C).

2. Peel the sweet potatoes and slice each one into 4 even pieces.

3. Place the slices in a bowl, pour over the melted butter, season with salt, and toss until evenly coated.

4. Arrange the sweet potato slices on a baking tray and bake for 15 minutes. Flip them over and bake for another 10 minutes.

5. Remove the tray from the oven and switch the oven to the grill/roast setting.

6. Drizzle maple syrup over the sweet potato slices.

7. Cut the marshmallows in half and place one half on top of each sweet potato slice.

8. Roast under the grill for 2–3 minutes, watching closely until the marshmallows are toasted and golden.

9. Remove from the oven and top each slice with a pecan half.

10. Serve warm and enjoy your Maple-Roasted Sweet Potato Slices with Pecans and Marshmallows!

33. Pumpkin French Toast Bake

This cozy breakfast bake is one of my favorite ways to bring pumpkin flavor to Thanksgiving morning. It’s soft, sweet, and full of warm spices that make the whole house smell amazing while it bakes. The crunchy brown sugar topping adds just the right texture, and it’s delicious served with a drizzle of maple syrup. I love that it can be made ahead, which makes the morning feel a little more relaxed before the big feast begins.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 tablespoon white sugar
• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• ⅓ cup brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a bowl, whisk together the eggs, vanilla extract, cinnamon, cloves, nutmeg, and white sugar. Beat in the pumpkin until fully combined.

3. Place the bread cubes in a single layer in the prepared dish and pour the pumpkin mixture over them. Toss to coat evenly.

4. In a small bowl, mix the brown sugar, cinnamon, flour, and butter with a fork until crumbly, then sprinkle over the bread cubes.

5. Bake for 30–40 minutes, or until the top is golden brown.

34. Pumpkin Pancakes

These fluffy pumpkin pancakes make such a cozy addition to any Thanksgiving brunch spread. They’re soft, lightly sweet, and filled with the warm flavors of cinnamon and nutmeg that everyone loves this time of year. I like to serve them with a drizzle of maple syrup, a dollop of whipped cream, and a few chopped walnuts on top. They’re easy to make, come together quickly, and bring a little festive touch to a slow, happy holiday morning.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup milk
• 1/4 cup brown sugar
• 1 large egg
• 2 tbsp melted butter
• Cooking spray for frying

Toppings:

• Maple syrup
• Whipped cream
• Chopped walnuts

Instructions:

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

2. In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter until smooth.

3. Add the wet mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix.

4. Warm a non-stick skillet or griddle over medium heat and lightly coat it with butter or cooking spray.

5. Scoop small portions of batter onto the skillet (about 3–4 inches wide) using a ladle or cookie scoop.

6. Cook for 2–3 minutes per side, or until golden and fully cooked through.

7. Serve the pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts, if desired.

Thanksgiving morning deserves to feel just as special as the feast that follows, and a cozy brunch is the perfect way to make that happen. From sweet treats and spiced bakes to hearty casseroles and make-ahead bites, there’s something here for everyone to enjoy while the turkey’s still roasting. I love setting out a mix of warm, comforting dishes and little grab-and-go options so the day starts off relaxed and full of flavor.