35 Must-Try Thanksgiving Recipes (Sweet Edition)

Thanksgiving is all about the food, right? Sure, the turkey gets all the attention, and everyone raves about the stuffing, but let’s be real: the best part is dessert. I always find myself secretly saving room (okay, maybe not so secretly) for something sweet after the main event. From warm pies to spiced cakes and everything in between, fall desserts have a way of making the whole day feel extra special.

Over the years, I’ve tested a lot of Thanksgiving recipes – some flops, some absolute hits – and this list is packed with the ones that truly capture the cozy, spiced goodness of the season. We’re talking pumpkin, apple, pecan, cinnamon, maple, and all those flavors that instantly make you feel like curling up with a blanket. Whether you’re hosting the whole family or just bringing a dish to share, these treats are sure to get people talking (and asking for seconds).

So if you’re on the hunt for something sweet to end your Thanksgiving feast, I’ve got you covered. This roundup includes 35 delicious ideas, from traditional favorites to fun new twists. Pick one or try a few, because honestly, no one’s judging if you make more than one dessert. It is Thanksgiving after all!

1. No-Bake Pumpkin Fluff Salad

If you’re looking for an easy, crowd-pleasing dessert that feels like fall in every bite, this No-Bake Pumpkin Fluff Salad is a must! It’s one of those throw-it-together dishes that somehow steals the spotlight every time. It’s creamy, fluffy, packed with pumpkin spice goodness, and loaded with fun little surprises like pound cake cubes, toffee bits, and marshmallows. I love making this when I need something quick but still festive, and bonus points because it doesn’t take up any precious oven space on Thanksgiving Day!

GET THE RECIPE

2. Chocolate Ganache Pumpkin Pie

If you’re torn between serving pumpkin pie or chocolate for Thanksgiving dessert, why not do both? This Chocolate Ganache Pumpkin Pie is a dreamy mash-up of classic fall flavors and rich, velvety chocolate. It starts with a buttery homemade crust (totally worth it), then gets layered with smooth chocolate ganache and creamy pumpkin filling. It’s like the best of both worlds in one slice.

GET THE RECIPE

3. Cream Cheese Pumpkin Streusel Muffins with Crumb Topping

These Cream Cheese Pumpkin Streusel Muffins are basically fall in muffin form – moist, spiced, and stuffed with the dreamiest cream cheese filling. I like to think of them as a cross between a bakery-style treat and your favorite Thanksgiving dessert. They’re perfect for when you want something a little more portable than pie (like for a brunch spread or a dessert table), but still full of that cozy pumpkin flavor.

GET THE RECIPE

4. No Bake Cinnamon Toast Crunch Pie with French Vanilla Pudding

If you’re looking for a Thanksgiving dessert that’s fun, nostalgic, and ridiculously easy, this No-Bake Cinnamon Toast Crunch Pie is it! I made this on a whim one year when I wanted something a little less traditional, and it was a total hit. The crunchy cereal crust, the creamy French vanilla pudding, and that caramel drizzle on top is pure magic. It’s a great option if you’ve already maxed out your oven space and want something you can prep ahead. Plus, it’s kid-approved and adults will go back for seconds, this one disappears fast!

GET THE RECIPE

5. Pumpkin Gingerbread Poke Cake

This Pumpkin Gingerbread Poke Cake is one of those desserts that looks like you put in loads of effort, but it’s secretly super simple, my favorite kind of recipe, especially around Thanksgiving! The warm gingerbread cake is cozy all on its own, but once you pour that creamy pumpkin pudding mixture into all those little holes? It becomes next-level delicious. Topped with fluffy whipped topping and crunchy pecans, it’s the perfect mix of soft, spiced, and sweet. I love serving this when I want something a little different than the usual pie lineup, and it always gets rave reviews!

GET THE RECIPE

6. Creamy Pumpkin & Biscoff Truffles

If you’re anything like me and can’t resist sneaking spoonfuls of Biscoff cookie butter straight from the jar, then you have to try these Creamy Pumpkin & Biscoff Truffles. They’re rich, cozy, and packed with fall flavor in every bite. I love how easy they are to make. No oven, no stress, just roll, chill, and dip. These little bites are perfect for Thanksgiving when you want to offer something sweet and a little different on the dessert table. Plus, they’re adorable and poppable, which means they disappear fast (especially when no one’s watching the dessert tray).

GET THE RECIPE

7. Pumpkin Dump Cake

Pumpkin Dump Cake is one of those magical desserts that looks (and tastes!) like you spent ages on it, but it’s really just a few simple steps and into the oven it goes. It’s warm, cozy, and packed with that classic pumpkin spice flavor, basically fall in a baking dish. I love making this for Thanksgiving when I want something that’s fuss-free but still totally delicious. The buttery, golden topping with the crunchy pecans and the soft, spiced pumpkin layer underneath is pure comfort. It’s a crowd-pleaser every single time, and honestly, I could eat it straight from the pan with a spoon.

GET THE RECIPE

8. Copycat Little Debbie Pumpkin Delights

These Copycat Little Debbie Pumpkin Delights take me straight back to childhood lunchboxes and after-school snacks, but making them from scratch for Thanksgiving is a total game changer. They’ve got that soft, spiced cookie outside and a cozy, pumpkin-packed filling that’s perfectly sweet and nostalgic. I love how fun they are to shape and decorate with little jack-o’-lantern faces, it’s like baking and crafting in one. These are always a hit with kids and grown-ups alike, and they add such a playful, homemade touch to the dessert table. Plus, they smell amazing while baking, which is a bonus in my book!

Servings: 8

Ingredients:

• 15 oz of canned pure pumpkin
• 1 1/2 cup sugar
• 2 tsp pumpkin pie spice
• 2 tsp cinnamon
• 1 tsp cornstarch
• 3/4 cup of apple juice
• 12 tbsp of butter (melted)
• 1 cup of sugar
• 1/4 cup of molasses
• 1 egg
• 2 tsp of baking soda
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 cups of flour

Instructions:

1. In a medium-sized saucepan, add the pumpkin, 1 1/2 cups of sugar, 2 tsp of pumpkin spice, and 2 tsp of cinnamon. Whisk together until fully mixed. In a small bowl, add the cornstarch and apple juice and mix until the cornstarch is dissolved.
2. Add the cornstarch mixture to the pan and whisk until well combined. Cook over medium heat, bring to a boil, then simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool.
3. In a large bowl, add the melted butter and 1 cup of sugar. Beat using a hand mixer until it becomes thick, about 2-3 minutes. Add the molasses and egg, and continue beating until well mixed.
4. Add the baking soda, cinnamon, pumpkin pie spice, salt, and flour. Beat using the hand mixer until everything is fully combined. You may need to add a little more flour until you can pinch a piece of the dough off and it doesn’t stick to your fingers.
5. Place the dough in the fridge for 30 minutes. Once done, preheat the oven to 350°F. Lightly flour your surface and roll the dough out to about 1/4 inch thick. Use a cookie cutter or cup to cut out circles for the pumpkin shapes. Flatten the top slightly so it’s not a perfect circle, making it look more like a pumpkin.
6. Ensure you have two pieces for each cookie: the bottom, which is bare, and the top, which will have the face. Take half of the pumpkin-shaped cookie dough and use a sharp knife to cut out triangle eyes and a mouth.
7. Carefully lift the leftover dough out of the eyes and mouth and discard. Take 1 tbsp of the cooled filling and place it in the center of the bare, faceless cookie. Carefully lift the cut-out face cookie and lay it evenly over the top of the filling. Gently press the sides of the cookie with your finger to seal it. Repeat with all the others.
8. Bake in the preheated oven for 10-13 minutes, making sure the middle nose area isn’t raw (it may cook slower). Let cool on a cooling rack for 10 minutes after they’ve rested on the baking sheet. Serve and enjoy!

9. Pumpkin Cheesecake Mini Trifles

These Pumpkin Cheesecake Mini Trifles are everything I love about fall desserts layered into one adorable little cup. You’ve got soft cubes of pumpkin bread, a fluffy pumpkin cheesecake filling, crushed ginger snaps for that perfect crunch, and a cloud of whipped topping to finish it off. They’re super easy to assemble, look so cute on a dessert table, and taste even better after sitting in the fridge overnight. I love making these for Thanksgiving because they feel a little fancy without any stress, and everyone always loves having their own individual treat to dig into.

GET THE RECIPE

10. Classic Double Crust Apple Pie with Juicy Honeycrisp Apples

This Classic Double Crust Apple Pie with juicy Honeycrisp apples is what Thanksgiving dessert dreams are made of. It’s the kind of pie that fills your kitchen with the coziest, most nostalgic scent – warm cinnamon, sweet apples, buttery crust – it’s all there. I love using Honeycrisp apples because they hold their shape and have that perfect balance of tart and sweet. Making the crust from scratch adds a homemade touch that’s totally worth the extra few minutes. Serve it warm with a scoop of vanilla ice cream, and it’s everything you want at the end of a Thanksgiving feast.

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 bowl, combine the all-purpose flour and salt.

2. Add the cold, cubed butter to the flour and mix with your hands until the mixture looks like coarse crumbs.

3. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking it.

4. Divide the dough into two equal balls, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

5. Remove one dough ball from the fridge and let it sit at room temperature for a few minutes.

6. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch pie dish. Transfer it to the dish, pressing gently on the bottom and sides.

7. Preheat your oven to 400°F (200°C).

8. In a large bowl, toss the sliced apples with lemon juice to prevent browning.

9. In another bowl, mix together granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt.

10. Add the sugar mixture to the apples and toss until evenly coated.

11. Pour the apple filling into the prepared crust, mounding slightly in the center.

12. Dot the filling with small pieces of unsalted butter.

13. Roll out the second dough ball on a floured surface into a circle slightly larger than the pie dish.

14. Carefully place this dough over the filling. Trim excess dough, leaving about a 1-inch overhang.

15. Fold the overhang under the bottom crust edge and crimp with fingers or a fork to seal.

16. Cut several small slits or decorative vents in the top crust to let steam escape while baking.

17. Brush the top crust with beaten egg and sprinkle granulated sugar evenly for a golden finish.

18. Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
19. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
20. Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.

11. No-Bake Coffee Cheesecakes with an Oreo Twist

These No-Bake Coffee Cheesecakes with an Oreo twist are a total win for Thanksgiving when you want something a little unexpected but still completely indulgent. They’re rich, creamy, and have just the right amount of coffee kick to balance out all the sweet. I love how the Oreo crust gives them a fun little crunch, and the drizzle of homemade coffee syrup on top is absolutely dreamy. They’re make-ahead friendly too, which is a lifesaver when you’ve got a full holiday menu to juggle. Plus, they’re served in individual portions, perfect for guests who want a little something sweet without committing to a whole slice of pie.

Servings: 6

Ingredients:

Oreo Crust:

• 1 ½ cups crushed Oreos (about 18 cookies)
• 5 tbsp melted butter

Cheesecake Filling:

• 12 oz cream cheese, softened
• ¾ cup sour cream
• ⅜ cup (6 tbsp) granulated sugar
• 1 ½ tsp vanilla extract
• 1 ½ tsp gelatin + 3 tbsp warm water
• ¾ cup heavy cream, whipped

Thick Coffee Syrup:

• 1/2 cup strong brewed coffee or espresso
• 1/4 cup sugar
• 1 tsp cornstarch mixed with 2 tsp water (optional, for extra thickness)

Instructions:

1. Mix crushed cookies with melted butter to make the crust. Press the mixture firmly into mini cheesecake molds or lined muffin tins.

2. Chill the crusts for 10 minutes.

3. Dissolve gelatin in warm water and let it sit for 5 minutes.

4. Beat together cream cheese, sour cream, sugar, and vanilla until smooth. Stir in the dissolved gelatin.

5. Gently fold in whipped heavy cream.

6. Spoon the filling over the chilled crusts, smoothing the tops. Refrigerate for at least 4 hours or overnight for the best texture.

7. To make the coffee syrup, simmer coffee and sugar until thickened (about 10 minutes). If needed, stir in a cornstarch slurry to thicken further. Let the syrup cool, then drizzle it over the cheesecakes before serving.

12. Pumpkin Spice Cinnamon Rolls

These Pumpkin Cinnamon Rolls are everything I crave in a cozy fall dessert. They’re soft, fluffy, full of warm spices, and swirled with sweet pumpkin goodness. I love making these for Thanksgiving morning or serving them as a fun twist on dessert after the big meal. The dough is super simple to work with, and that cream cheese pumpkin frosting? Absolutely irresistible. They smell like heaven while baking, and there’s nothing better than pulling them apart while they’re still warm and gooey. These rolls have definitely earned a spot in my annual holiday lineup.

GET THE RECIPE

13. 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.”

GET THE RECIPE

14. Apple Crisp with Vanilla Ice Cream

Apple Crisp with Vanilla Ice Cream is one of those timeless Thanksgiving desserts I never skip. It’s warm, buttery, and packed with tender apples that melt in your mouth, basically everything I love about fall in one cozy dish. The crunchy oat topping adds just the right amount of texture, and when you scoop it into a bowl and add a big spoonful of vanilla ice cream, it turns into absolute heaven. I like to drizzle a little caramel sauce on top for good measure, because that extra touch makes it even more special. This dessert feels rustic and homey, and it’s always the first thing to disappear from 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 your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar oven-safe dish.

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

3. In a medium bowl, mix 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 looks like coarse crumbs. Stir in chopped nuts if using.

4. Sprinkle the topping evenly over the apple mixture.

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

6. Remove from the oven and let cool for 5-10 minutes so the juices settle.

7. Serve warm, scooping into bowls and topping with vanilla ice cream. Drizzle with caramel sauce if you like.

15. 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!

GET THE RECIPE

16. Apple Cinnamon Crumb Muffins

These Apple Cinnamon Crumb Muffins are like a warm hug in muffin form – soft, sweet, and packed with cozy fall flavor. I love making these for Thanksgiving when I want something a little more casual but still totally comforting. The juicy apple chunks and warm cinnamon spice make them feel festive, and that buttery crumb topping is absolutely irresistible. They’re perfect for dessert, breakfast the next morning, or sneaking one as a mid-day treat while everything else is cooking. Honestly, they never last long in my house.

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 your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it with butter.

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

3. In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well combined.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

5. Gently fold in the diced apples.

6. 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.

7. Divide the muffin batter evenly among the muffin cups, filling each about three-quarters full.

8. Sprinkle the crumb topping generously over each muffin.

9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

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

17. Apple Hand Pies

These Apple Hand Pies are such a fun and cozy dessert to bring to the Thanksgiving table. They’ve got all the classic flavor of apple pie – tart Granny Smiths, sweet Honeycrisps, warm cinnamon, but in a cute little handheld package. I love how easy they are to make with store-bought crust, and that drizzle of vanilla glaze on top adds just the right touch of sweetness. They’re great for serving a crowd and perfect if you’re aiming for less mess and no need for slicing. Plus, they look adorable on a dessert tray and taste even better warm from the oven.

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 5-7 minutes until the apples soften slightly. Remove from heat and let the filling cool.

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

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

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

6. Top with a second dough circle and gently press the edges to seal.

7. Crimp the edges with a fork to fully seal the pies.

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

9. Cut two small slits on top of each pie with a knife to let steam escape while baking.

10. Place the pies on the prepared baking sheet and bake for 20-25 minutes until golden brown.

11. Remove from the oven and let cool slightly.

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

13. Drizzle the glaze over the cooled hand pies and let it set for a few minutes.

18. Banana Upside Down Cake

This Banana Upside Down Cake is such a fun twist on a classic, and it brings a warm, nostalgic flavor that feels right at home on the Thanksgiving dessert table. It’s packed with banana goodness from top to bottom, literally, with sweet caramelized banana slices baked right into the top (or bottom, depending how you look at it!). I love how easy it is to throw together with a cake mix and pudding, but it still tastes totally homemade. The cinnamon adds that cozy fall vibe, and flipping it out of the pan to reveal those golden banana slices glistening on top is pure magic.

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.

2. Peel two of the bananas and mash them in a large mixing bowl using a fork until smooth with no large chunks.

3. Add the cake mix, pudding mix, 1 teaspoon of cinnamon, eggs, milk, and oil to the mashed bananas.

4. Beat everything together with a hand mixer until well combined. Set aside.

5. Place the butter in a small bowl and microwave for about a minute, or until fully melted.

6. Stir the brown sugar and the remaining teaspoon of cinnamon into the melted butter until completely combined.

7. Lightly spray a standard bundt pan with nonstick cooking spray. Pour the brown sugar mixture into the pan and spread it evenly.

8. Peel and slice the remaining two bananas. Arrange the banana slices in a single layer in the bottom of the pan, slightly overlapping in the center.

9. Gently pour the cake batter over the bananas and brown sugar, ensuring it is evenly spread.

10. Bake at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out with a moist or slightly sticky crumb.

11. Let the cake rest for 5 minutes after removing it from the oven, then gently invert it onto a serving plate or tray. Slice, serve, and enjoy!

19. Carrot Cinnamon Bundt Cake

This Carrot Cinnamon Bundt Cake is one of those cozy, crowd-pleasing desserts that just feels like fall. It’s packed with warm spices, sweet carrots, crunchy nuts, and a hint of maple syrup that makes every bite taste like a hug. I love how the Bundt shape makes it look extra fancy without any extra effort, and using store-bought cream cheese frosting keeps things simple without skimping on flavor. Once it’s drizzled over the top and sprinkled with pecans, it’s the kind of dessert that steals the spotlight on the Thanksgiving table, and no one has to know how easy it was to make!

Servings: 10-12 slices

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• 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 1/2 cups grated carrots (about 2-3 medium carrots)
• ½ cup chopped walnuts or pecans (and more for sprinkling)

For the Cream Cheese Frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C). 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 pour the wet mixture into 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 into the center comes out clean.

8. Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.

9. Once cooled, spread Betty Crocker Cream Cheese Frosting over the top, letting it drip down the sides, and sprinkle with chopped pecans.

10. Slice and enjoy your delicious Carrot Cake Bundt Cake!

20. 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.

GET THE RECIPE

21. Chocolate Pumpkin Patch Brownie Cake

This Chocolate Pumpkin Patch Brownie Cake is such a fun and festive way to add a little creativity to the Thanksgiving dessert spread. It’s rich, fudgy, and topped with the dreamiest layer of silky chocolate ganache, but the real showstopper is the adorable “pumpkins” made from orange-dipped strawberries. I love how it turns a classic brownie into something so playful and seasonal. It’s the kind of dessert that gets people talking before they even take a bite, and once they do, it’s game over. This one’s always a hit with kids and adults alike, and it’s honestly just as fun to make as it is to eat.

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. Pecan Pie Bars

Pecan pie bars are my favorite way to enjoy all the flavors of a classic pecan pie without the fuss of making an entire pie. They’ve got that buttery crust, the gooey, caramel-like filling, and plenty of crunchy pecans in every bite. I especially love how easy they are to slice up and share, which makes them perfect for fall parties, holiday gatherings, or even just a sweet afternoon treat with a cup of coffee. Honestly, they taste like autumn comfort in bar form, and I never get tired of baking them this time of year.

GET THE RECIPE

23. Puff Pastry Apple Roses

These Puff Pastry Apple Roses are hands-down one of the prettiest Thanksgiving desserts I’ve ever made, and the best part is, they’re way easier than they look! Thin apple slices wrapped in buttery puff pastry with cinnamon and sugar bake up into these beautiful little rose-shaped treats that look like they came straight from a bakery. I love how they bring a little elegance to the dessert table without being fussy. They’re light, flaky, and just sweet enough, especially with a dusting of powdered sugar on top. Perfect with a cup of coffee or tea after the big meal!

GET THE RECIPE

24. Caramel Apple Sheet Cake

Caramel apple sheet cake is one of those desserts that instantly makes me think of crisp fall days and cozy evenings. It’s got a soft, cinnamon-spiced cake base, a sweet and creamy frosting, and then it’s piled high with tender caramel-coated apples that make the whole thing taste like autumn on a plate. I love that it’s baked in a sheet pan, which makes it easy to slice up and serve to a crowd – perfect for potlucks, holiday gatherings, or just when you want plenty of leftovers. Every bite is a little warm, a little gooey, and a whole lot of fall comfort.

GET THE RECIPE

25. No-Bake Cinnamon Toast Crunch Pie

No-Bake Cinnamon Toast Crunch Pie is my secret weapon for a quick, crowd-pleasing Halloween dessert that feels indulgent but takes almost no effort at all. I love how the buttery cereal crust gives it that perfect crunch, while the creamy vanilla pudding mixed with whipped topping makes each slice rich and silky smooth. Topping it off with extra crushed Cinnamon Toast Crunch and a drizzle of caramel adds just the right amount of sweetness and texture. It’s like a fun, grown-up twist on a childhood favorite, and honestly, it’s always the first dessert to disappear at any party!

GET THE RECIPE

26. S’mores Caramel Clusters

S’mores caramel clusters are one of those fun little treats that disappear way too quickly at my house. They’ve got all the flavors of a campfire s’more – graham, marshmallow, and chocolate, but with an extra gooey layer of caramel that makes them completely irresistible. I love how easy they are to throw together, and since they’re bite-sized, they’re perfect for snacking or sharing at fall get-togethers. Honestly, once you have one, it’s nearly impossible not to go back for another!

GET THE RECIPE

27. Cranberry Sauce Poke Cake

Cranberry sauce poke cake is one of my favorite ways to bring a festive twist to an easy dessert. It starts with a simple yellow cake that gets dressed up with warm spices, then the cranberry sauce seeps into every little hole, making it so moist and flavorful. Topped with fluffy whipped cream, tart cranberries, and a little crunch from the walnuts, it’s the perfect mix of sweet, tangy, and nutty. I love making this one around the holidays because it feels special but doesn’t take much effort, and everyone always goes back for a second slice.

GET THE RECIPE

28. Pumpkin Patch Cake with Oreos & Candy Pumpkins

Pumpkin Patch Cake is such a fun fall dessert, and it always makes me smile when I bring it to the table. It’s basically a rich chocolate cake layered with pudding, topped with crushed Oreos to look like soil, and then decorated with little candy pumpkins and green frosting vines. Not only does it look super festive, but it tastes amazing too, like a cross between a poke cake and a dirt cake, with that extra autumn touch. This one is especially fun if you’ve got kids around because they love helping decorate the “pumpkin patch,” and honestly, it’s just as much fun for the adults to dig into!

GET THE RECIPE