40 Friendsgiving Food Ideas to Share Around the Table

Friendsgiving has quickly become one of my favorite fall traditions, it’s like Thanksgiving with a relaxed, cozy vibe and all of your favorite people gathered around the table. There’s no pressure for perfection, just good food, good company, and plenty of laughter. I love how every dish reflects a little bit of someone’s personality, whether it’s a sweet treat, a comforting crockpot meal, or a creative appetizer that gets everyone talking.

This collection of 40 recipes is packed with dishes that are made for sharing. You’ll find hearty mains like Crockpot Turkey Pot Pie and Brown Sugar Pineapple Ham, easy-to-grab bites such as Taco Pretzel Bites and Sun-Dried Tomato & Turkey Pinwheel Sandwiches, and plenty of desserts to sweeten the table, think Pumpkin Rice Krispie Donuts, Caramel Apple Sheet Cake, and Cranberry Sauce Poke Cake with Whipped Topping. Each one is crowd-pleasing, comforting, and perfect for a Friendsgiving feast.

There’s something here for every style of cooking. Some dishes are classic and traditional, while others are playful twists that bring a little extra fun to the table. From savory sliders and cheesy dips to spiced scones and no-bake pies, this list makes it easy to put together a spread that feels festive and memorable. These 40 Friendsgiving food ideas are made for passing around, piling onto plates, and savoring with the people you love most.

Desserts & Sweets

1. Cranberry Sauce Poke Cake with Whipped Topping

Cranberry Sauce Poke Cake with Whipped Topping is one of those desserts that feels fancy but is actually so simple to make. I love how the cranberry sauce seeps into the fluffy cake, adding just the right amount of tart sweetness in every bite. Topped with creamy whipped topping, a sprinkle of dried cranberries, and a handful of crunchy walnuts, it’s the kind of cake that disappears fast at a Friendsgiving table. It’s bright, festive, and the perfect balance of cozy and refreshing after a big savory meal.

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

Servings: 12

Ingredients:

• 1 box yellow cake mix, plus ingredients to prepare it
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 can whole berry cranberry sauce
• 16 ounces frozen whipped topping, thawed
• 1 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350 degrees and grease a 9×13 baking dish with nonstick cooking spray.
2. Pour the cake mix into a bowl and add the cinnamon and sugar. Whisk to combine, then add remaining ingredients and prepare according to the instructions on the box.
3. Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
4. Spread the cranberry sauce over the top of the cake and into the holes. Place the cake in the refrigerator to chill for at least 4 hours.
5. When ready to serve, spread the whipped topping over the top of the cake and sprinkle dried cranberries and chopped walnuts on top.

2. Pumpkin Rice Krispie Donuts

Pumpkin Rice Krispie Donuts are such a fun twist on a classic treat, and they’re always a hit at Friendsgiving. They’ve got that cozy pumpkin spice flavor mixed right into the gooey marshmallow base, and shaping them into donuts makes them extra festive and easy to grab. A drizzle of maple cinnamon glaze on top takes them from simple to irresistible, and I love how they bring a playful touch to the dessert table. They’re sweet, chewy, and just the kind of treat that makes everyone smile.

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.

3. Pumpkin Patch Cake with Oreos & Candy Pumpkins

Pumpkin Patch Cake with Oreos & Candy Pumpkins is one of those desserts that instantly makes a Friendsgiving table feel more festive. I love how it starts with a rich chocolate cake that’s filled with creamy pudding, then gets topped with a “dirt” layer of crushed Oreos. The fun part is decorating it with candy pumpkins and piped green vines, it looks just like a little pumpkin patch! It’s playful, chocolatey, and guaranteed to be a conversation starter when everyone spots it on the dessert table.

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

Servings: 15

Ingredients:

• 1 box chocolate cake mix (any size), plus the ingredients from the back of the box (water, oil, eggs)
• 1 3.4 oz box of chocolate instant pudding mix
• 2 cups milk
• 25 Oreo cookies
• 8-10 mellowcreme pumpkin candies
• 1 cup powdered sugar
• 1/2 cup unsalted butter
• Pinch of salt
• 1 tbsp. milk
• 1/2 tsp. vanilla extract
• Green gel food color

4. Cinnamon Marble Bundt Cake

Cinnamon Marble Bundt Cake is one of those desserts that feels both classic and comforting, but with a little extra flair. I love how the cinnamon and cocoa swirl together inside the soft, buttery cake, giving you a cozy mix of flavors in every slice. Topped with a simple milk chocolate glaze, it’s the kind of cake that looks impressive on the table but is actually super easy to pull together. Perfect for Friendsgiving, it pairs just as well with a cup of coffee as it does with a second helping of dessert.

Servings: 10-12

Ingredients:

For the batter:

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

For the cinnamon layer:

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

For the glaze:

• 100 grams of milk chocolate melted in the microwave 

Instructions:

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

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

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

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

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

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

7. Dust with powdered sugar before serving.

5. Copycat Cracker Barrel Buttermilk Pie

Copycat Cracker Barrel Buttermilk Pie is pure old-fashioned comfort, and it always reminds me of something you’d find at a cozy Southern diner. The filling is rich, creamy, and just sweet enough, with a hint of tang from the buttermilk and lemon that balances everything perfectly. Baked in a flaky crust and topped with a dollop of whipped cream, it’s the kind of pie that feels nostalgic and homey, making it a perfect addition to a Friendsgiving dessert table.

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

Servings: 8

Ingredients:

• 1 (9 inch) pre-made pie crust (unbaked)
• ½ cup butter
• 3 eggs
• 2 tablespoons flour
• 1 ½ cups sugar
• ⅛ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon lemon juice
• Whipped cream for topping

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Melt the butter, then set it aside to cool slightly.

3. In a large mixing bowl, whisk together the eggs and sugar until well combined.

4. Add the melted butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon, whisking until incorporated.

5. Continue whisking until the mixture is smooth.

6. Pour the filling into the prepared pie crust.

7. Bake for 50–55 minutes, or until the pie is set.

8. Serve warm or chilled.

6. Pumpkin Latte Crumble Cookies

Pumpkin Latte Crumble Cookies are like your favorite fall coffee order baked into a sweet little treat. They’re soft, spiced just right with pumpkin and espresso, and topped with a buttery crumble that makes them extra special. The maple glaze drizzled over the top ties everything together with a cozy sweetness that feels perfect for the season. These cookies are a Friendsgiving win, they’re easy to share, packed with fall flavor, and guaranteed to disappear fast from the dessert table.

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

Servings: 18 cookies

Ingredients:

For the Soft Pumpkin Latte Cookies:

7. Caramel Apple Sheet Cake

Caramel Apple Sheet Cake is everything I love about fall wrapped up in one dessert. The cake itself is soft, buttery, and lightly spiced, then it’s topped with tender cinnamon apples and a drizzle of caramel that makes every bite taste like a cozy autumn day. I love that it’s baked in a sheet pan, which makes it perfect for feeding a crowd at Friendsgiving – easy to slice, easy to share, and guaranteed to have everyone going back for seconds. It’s sweet, comforting, and just the right mix of classic and festive.

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

Servings: 24

Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup butter
• 1/3 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Apple Topping:

• 2 tablespoons butter
• 8 cups apples, peeled and cored and diced into ½-inch chunks (a tart baking apple such as Granny Smith works well)
• ½ cup brown sugar, packed
• 1 tablespoon corn starch
• 1 teaspoon ground cinnamon
• Caramel sauce

Instructions:

1. Preheat the oven to 375F. Prepare a 10×15-inch jelly roll pan by spraying with non-stick cooking spray; set aside.
2. In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture begins to simmer.
4. Remove from heat and pour into the dry ingredients mixture. Stir just until combined.
5. Add the eggs, sour cream, and vanilla extract; mix until combined.
6. Pour the batter into the prepared jelly roll pan.
7. Bake the cake at 375F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes until warm.

For the frosting:

1. Melt the butter and milk together in a medium saucepan over medium heat, then raise the temperature to medium-high until the mixture begins to simmer.
2. In a large bowl, combine the powdered sugar, vanilla extract, cinnamon, and the melted butter and milk mixture. Whisk together until smooth.
3. Pour the frosting over the warm cake and spread out evenly.
4. Cool the cake completely before slicing and serving.

For the apple topping:

1. In a large pot, melt 2 tablespoons butter over medium heat.
2. Add the diced apples and cook over medium heat for 5 minutes, stirring often.
3. In a small bowl, combine the brown sugar, corn starch, and cinnamon. Stir the mixture into the apples.
4. Cook the apples over medium heat until tender, stirring occasionally (do not over-cook or it will turn into apple sauce).
5. Set the apples aside to cool completely to room temperature.
6. Spread the cooled apples over the cake and drizzle with caramel sauce if desired.

8. Sugared Cranberries

Sugared Cranberries are one of my favorite little extras to make for Friendsgiving because they’re so simple but add such a big pop of color and flavor. They’ve got that perfect balance of tart and sweet, with a sparkly sugar coating that makes them look like little gems on the table. I love serving them as a snack, sprinkling them over cakes and pies, or even adding a handful to a holiday cocktail for a festive touch. They’re crisp, refreshing, and a fun way to bring a little sparkle to the spread.

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!

9. Red Wine Poached Pears

Red Wine Poached Pears feel like such an elegant dessert, but they’re surprisingly easy to make. I love how the pears soak up all that rich flavor from the wine, honey, and warm spices, it turns them into something so cozy and special. They look gorgeous on the table with their deep, jewel-like color, and serving them with a little whipped cream or ice cream makes them even more indulgent. It’s the kind of dish that feels fancy enough for Friendsgiving but doesn’t take a ton of effort, which is always a win in my book.

Servings: 4

Ingredients:

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

Instructions:

1. Peel the pears, keeping the stems intact.

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

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

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

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

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

10. Apple Cinnamon Crumb Muffins

Apple Cinnamon Crumb Muffins are one of my favorite cozy bakes to bring to a Friendsgiving brunch or dessert spread. They’re soft and fluffy with juicy apple bits in every bite, and that buttery cinnamon crumb topping makes them totally irresistible. I love how they fill the kitchen with the warm smell of cinnamon while they bake, it just feels like fall in the best way. They’re easy to make, easy to share, and the kind of treat everyone happily reaches for.

Servings: 12 muffins

Ingredients:

For the Muffins:

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

For the Crumb Topping:

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

Instructions:

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

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

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

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

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

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

11. Chocolate Pumpkin Patch Brownies

Chocolate Pumpkin Patch Brownies are one of those desserts that bring both flavor and fun to the Friendsgiving table. The rich, fudgy brownie base gets topped with silky chocolate ganache, and then the real magic happens – strawberries dipped in orange candy melts turn into little pumpkins, complete with mint leaves for vines. I love how festive and playful they look, and they taste just as good as they look. It’s the kind of treat that makes everyone smile before they even take a bite, which is exactly what Friendsgiving is all about.

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.

12. Puff Pastry Apple Roses

Puff Pastry Apple Roses are one of those desserts that look like you spent hours in the kitchen, but they’re actually so simple to put together. I love how the thin apple slices bake up tender inside the buttery puff pastry, and when they’re rolled into little rose shapes, they turn into the prettiest treat for a Friendsgiving table. A sprinkle of cinnamon sugar adds that warm fall flavor, and a dusting of powdered sugar makes them look extra special. They’re elegant, delicious, and just the right bite-sized sweet to impress your friends.

Servings: 12

Ingredients:

• 1 box (2 sheets) of Pepperidge Farms puff pastry sheets
• 3 red apples (I used Fuji apples)
• ½ lemon, juice
• ¼ cup granulated sugar
• 2 tbsp butter
• 1 tbsp cinnamon powder
• 2 tbsp butter
• Powdered sugar, optional

Instructions:

1. Preheat your oven to 350°F and spray a muffin tray with nonstick spray.

2. Wash the apples, cut them in half lengthwise, and remove the core.

3. Slice the apples thinly widthwise, keeping the cut side facing down.

4. Place the apple slices in a bowl and squeeze the juice of half a lemon over them.

5. Add 1–2 teaspoons of sugar and a small pinch of cinnamon to the apples, then mix well. Set aside the remaining sugar and cinnamon.

6. Melt the butter and brush it onto one side of each puff pastry sheet.

7. Combine the remaining sugar and cinnamon, then sprinkle it evenly over the buttered side of the puff pastry.

8. Cut each puff pastry sheet into six equal strips.

9. Lay a few apple slices along the edge of each strip, then fold the pastry over so the apples are sandwiched inside.

10. Carefully roll the pastry and apple slices into a rose shape and place each rose into the prepared muffin tray. Repeat until all 12 roses are made.

11. Bake for 25–30 minutes, or until the roses turn golden brown.

12. Let the apple roses cool for 10 minutes before serving.

13. Pumpkin French Toast Bake

Pumpkin French Toast Bake is one of my favorite make-ahead dishes for Friendsgiving brunch or dessert because it’s cozy, easy, and always a crowd-pleaser. The bread soaks up all that pumpkin spice goodness, and when it bakes, it turns into a warm, custardy casserole with a sweet, crunchy topping. I love that you can prep it ahead of time and just pop it in the oven, which makes hosting so much less stressful. It’s hearty, festive, and the perfect dish to share around the table.

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: 

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

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

• Arrange the bread cubes in the prepared baking dish and pour the pumpkin mixture over the top, tossing to coat evenly.

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

• Bake for 30–40 minutes, or until golden brown on top.

14. Spiced Pumpkin Scones with Vanilla Glaze

Spiced Pumpkin Scones with Vanilla Glaze are the kind of treat that instantly makes a Friendsgiving table feel warm and inviting. They’re buttery and tender with just the right amount of pumpkin spice, and that drizzle of sweet vanilla glaze takes them over the top. I love serving them fresh from the oven when they’re still a little warm, they pair perfectly with a cup of coffee or tea and make such a cozy addition to the spread. They’re simple, festive, and full of those fall flavors everyone loves.

Servings: 12

Ingredients:

• 4 cups all-purpose flour, plus extra for dusting
• ½ cup granulated sugar
• 4 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 to 2½ teaspoons pumpkin pie spice, divided
• 1¼ cups cold unsalted butter, cubed
• 1¾ cups pumpkin puree
• 7 tablespoons cold heavy cream, divided
• 6 tablespoons cold heavy cream, divided
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract, divided
• 2 cups confectioners’ sugar

Instructions:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice. Cut in the cold butter with a pastry blender or two forks until the mixture looks like coarse crumbs.

• In a separate bowl, mix the pumpkin puree, 6 tablespoons heavy cream, beaten egg, and 1 teaspoon vanilla extract. Add this to the dry ingredients, stirring gently with a fork until a rough dough forms. If it feels too dry, add 1 more tablespoon of cream.

• Place the dough on a lightly floured surface and knead just until it comes together. Shape it into a 1-inch thick circle, then cut into 12 wedges. Arrange the wedges on the baking sheet and chill for 30 minutes.

• Brush the tops with the remaining tablespoon of cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice. Bake for 25 minutes, or until golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

• For the glaze, whisk the confectioners’ sugar, remaining 6 tablespoons heavy cream, and remaining 1 teaspoon vanilla extract in a bowl until smooth. Add a little extra cream if needed to thin.

• Drizzle the glaze over the cooled scones and let set for about 10 minutes before serving.

15. Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls are pure fall comfort, and I can’t think of a better treat to share at Friendsgiving. The dough bakes up soft and fluffy, swirled with pumpkin, cinnamon, and nutmeg for that cozy seasonal flavor we all crave this time of year. Then they’re topped with a creamy pumpkin cream cheese frosting that melts right into the warm rolls, absolute heaven. They make the whole kitchen smell amazing while they bake, and they’re the kind of dessert (or breakfast!) that everyone will want seconds of.

Servings: 18 small rolls

Ingredients: 

• 1 cup milk
• 1tbs dry yeast
• 2 cups self-rising flour
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 2 eggs
• ½ cup Pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick melted butter

For the Frosting:

• 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

Instructions: 

1. Preheat the oven to 320°F. Warm the milk until lukewarm, then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place for about 10 minutes to proof. Stir in the melted butter and eggs with a whisk until smooth.

2. Gradually add the flour to the mixture and knead until a dough forms. Dust the table with flour and knead for 2–3 minutes. Place the dough back in the bowl and let it rise in a warm place for at least 30 minutes.

3. Once the dough has risen, roll it out into a rectangle. Spread the pumpkin puree evenly over the surface.

4. In a small bowl, mix cane sugar, cinnamon, and nutmeg, then sprinkle over the dough. Roll it up into a log and slice into 1-inch thick rolls.

5. Line a 13×9-inch pan with parchment paper and place the rolls inside. Bake for about 20 minutes, or until golden brown.

6. To make the frosting, whisk cream cheese, powdered sugar, and pumpkin puree in a small bowl until smooth, adding 1 tablespoon of water if needed to thin. Pour evenly over the warm rolls and let set for 5–10 minutes. Sprinkle with a pinch of cinnamon before serving.

16. Pumpkin Feta Phyllo Cups

Pumpkin Feta Phyllo Cups are such a fun little bite to serve at Friendsgiving because they’re light, flavorful, and so easy to pop onto a plate alongside all the bigger dishes. The flaky phyllo makes the perfect crispy shell, and the filling is a delicious mix of tender pumpkin, creamy feta, and a little spinach for freshness. I love how they look so fancy coming out of the oven, but they’re actually really simple to make. They’re the perfect balance of savory and slightly sweet, and they always disappear fast from the appetizer table.

Servings: 6

Ingredients: 

• 6 sheets of phyllo dough
• 200 g pumpkin, peeled and cut into small cubes
• 100 g feta cheese, crumbled
• 1 cup baby spinach, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp honey (optional)
• 2-3 tbsp melted butter (for brushing the phyllo dough)
• Pumpkin seeds or sesame seeds for garnish (optional)

Instructions: 

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat 1 tbsp of olive oil and sauté the pumpkin cubes until tender, about 5-7 minutes. Season with salt, pepper, and honey (if using), and stir.
3. Add the baby spinach and cook for another 1-2 minutes, until wilted. Turn off the heat and add the crumbled feta cheese. Gently mix the filling.
4. Cut the phyllo dough sheets into squares (about 10×10 cm each). Brush each square with melted butter.
5. Stack three squares on top of each other, rotating them slightly to form a star shape. Press the stacked squares into a muffin tin, shaping them into cups.
6. Fill each phyllo cup with the pumpkin, spinach, and feta filling.
7. For extra texture, sprinkle pumpkin seeds or sesame seeds on top if desired.

17. Reese’s Pieces Muddy Buddies

Reese’s Pieces Muddy Buddies are the ultimate sweet snack to set out at Friendsgiving because they’re crunchy, chocolatey, and loaded with peanut butter goodness. I love how the Chex cereal gets coated in that rich chocolate-peanut butter mix, then tossed in powdered sugar so it’s sweet and snackable. Adding Reese’s Pieces and mini Reese’s cups makes it even more fun and festive, it’s basically a peanut butter lover’s dream. This is the kind of treat people keep grabbing by the handful, so I always make a big batch.

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

Servings: 20

Ingredients:

• 9 cups chex cereal
• 1 cup semi sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup unsalted butter
• 1 tsp vanilla
• 3 cups powdered sugar
• 1 1/2 cups mini Reese’s cups
• 1 1/2 cups Reese’s pieces

Instructions:

1. In a microwave-safe bowl, heat the chocolate chips, peanut butter, butter, and vanilla in 30-second intervals, stirring between each, until melted and smooth.

2. Pour the mixture over the Chex cereal and stir until evenly coated.

3. Add powdered sugar to two gallon-sized storage bags.

4. Divide the coated cereal between the bags, seal, and shake until fully coated with powdered sugar.

5. Let the mixture set for 1 hour.

6. Before serving, mix in the mini Reese’s cups and Reese’s pieces.

18. Butterfinger Cookie Bars

Butterfinger Cookie Bars are a peanut butter and chocolate lover’s dream, and they’re always a huge hit at Friendsgiving. The base is soft and chewy like a cookie, topped with a creamy peanut butter frosting, and finished off with a generous sprinkle of crunchy Butterfinger pieces. I love how every bite has that mix of sweet, salty, and chocolatey flavors, it’s so addictive. They’re rich, fun, and the kind of dessert that disappears quickly from the platter.

You can read more about this recipe here.

Servings: 16 bars

Ingredients:

• 2 sticks of unsalted butter (1 cup) (room temp)
• 1/2 cup of sugar
• 1 cup of brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups of flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 cup of butterfinger bars (chopped)  (3 big sized bars)
• 3/4 cup of peanut butter
• 1 stick of unsalted butter (room temp)
• 1 tsp vanilla extract
• 1 1/2 cups of powdered sugar
• 3 tbsp milk
• 1 1/2 cup of Butterfinger bars (chopped) (5 big sized bars) for the topping

Instructions:

1. Preheat the oven to 350°.
2. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
3. In a large bowl add in the 1 cup of butter, sugar and brown sugar, beat using a hand mixer until it becomes light and creamy.
4. Add in the eggs and vanilla and beat again until mixed together.
5. Add the flour, salt and baking soda and beat using the hand mixer until everything is combined.
6. Add in the 1/2 cup of Butterfinger bits and mix once more.
7. Scoop the mixture into the lined baking dish and spread around evenly. Bake in the oven for 25 minutes or until golden brown.
8. Remove from the oven and let cool completely.
9. In another large bowl add the peanut butter and 1 stick of butter and beat using a hand mixer until completely smooth and no chunks.
10. Add the vanilla in and mix once again.
11. Add in the powdered sugar and milk and beat again until it becomes smooth and creamy.
12. Spread all over the top of the cooled cookie layer evenly.
13. Sprinkle the leftover Butterfinger bits all over top and slice into bars, serve and enjoy!

19. No Bake Rocky Road Pie

No Bake Rocky Road Pie is one of those desserts that feels like pure nostalgia and comfort, and it couldn’t be easier to make. The graham cracker crust is buttery and crisp, and the filling is creamy, chocolatey, and loaded with marshmallows, almonds, and chocolate chips for that classic rocky road flavor. I love that you can make it ahead of time and keep it in the freezer, it’s perfect for a stress-free Friendsgiving dessert. It’s rich, fun, and always a crowd favorite.

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

Servings: 8

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons butter
• 1 1/2 cups half and half cream
• 1 (3.9 ounce) envelope instant chocolate pudding mix
• 1 (8 ounce) container whipped topping
• 1/2 cup semisweet chocolate chips
• 1/2 cup miniature marshmallows
• 1/2 cup chopped roasted almonds

Instructions:

1. In a large bowl add the graham crumbs and sugar.
2. Melt the butter and stir into the crumb mixture.
3. Press the crust mixture into a 9 inch pie pan.
4. In a large bowl, whisk together the half and half and pudding mix for 2 minutes until well combined and slightly thickened.
5. Fold in the whipped topping, chocolate chips, marshmallows and almonds.
6. Pour the pie filling into the pie crust.
7. Place in the freezer for 6 hours until frozen.
8. For garnish you can drizzle with melted chocolate chips and sprinkle with more marshmallows, almonds and chocolate chips.
9. Slice and serve!

Savory Mains & Sides

20. Crockpot Cranberry BBQ Turkey Sliders

Crockpot Cranberry BBQ Turkey Sliders are such a fun way to bring all the flavors of the season into a bite-sized dish that’s perfect for Friendsgiving. The turkey cooks low and slow in a sweet and tangy cranberry BBQ sauce until it’s tender and easy to shred, then it’s piled onto soft rolls with melty cheddar and baked until golden. I love how they’re easy to make for a crowd, and they’ve got that cozy mix of smoky, savory, and just a hint of sweetness. They’re the kind of sliders that disappear fast from the platter.

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

Servings: 12 sliders

Ingredients:

• 2-3 pound boneless turkey breast
• 1 cup bbq sauce
• 1 cup cranberry sauce
• 1 tablespoon dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 12 count slider rolls
• 6 slices cheddar cheese

Topping:

• ½ cup unsalted butter, melted
• 1 teaspoons smoked paprika
• 1 teaspoons packed brown sugar
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1 teaspoon dried parsley

Instructions:

1. Place the turkey breast in your slow cooker.

2. In a medium bowl, whisk together the BBQ sauce, cranberry sauce, mustard, 2 tablespoons brown sugar, onion powder, garlic salt, smoked paprika, and black pepper.

3. Set aside ½ cup of this sauce mixture for later.

4. Pour the remaining sauce over the turkey in the slow cooker.

5. Cover and cook on low for 6 hours or on high for 4 hours, until the turkey shreds easily.

6. Shred the turkey using two forks.

7. Preheat the oven to 350°F.

8. Slice the Hawaiian rolls in half horizontally.

9. Arrange the cheese slices over the bottom half of the rolls.

10. Pile the shredded turkey on top of the cheese.

11. Spoon the reserved sauce evenly over the turkey.

12. Place the top half of the rolls back on.

13. In a small bowl, combine the melted butter, smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley.

14. Pour the butter mixture evenly over the tops of the rolls.

15. Bake for 15–20 minutes, until the cheese is melted and the tops are golden brown.

16. Serve warm and enjoy.

21. Crockpot Turkey Pot Pie

Crockpot Turkey Pot Pie is one of my favorite comfort food dishes to serve at Friendsgiving because it’s hearty, cozy, and so easy to make. The turkey and veggies simmer away in a creamy sauce, and the stuffing on top turns into the perfect golden, savory crust. I love that it uses up leftover turkey in such a delicious way, and the slow cooker does all the hard work while you focus on everything else. It’s warm, filling, and the kind of dish that makes everyone feel right at home.

Servings: 6

Ingredients: 

• 2 cups leftover turkey chopped or shredded
• 2 cups frozen mixed veggies
• 15 ounce can diced potatoes, drained
• 10.5 ounce can cream of celery
• 1 ounce envelope turkey gravy
• 2 cups chicken stock
• ½ cup heavy cream
• 1 teaspoon poultry seasoning
• 6 ounce box turkey stuffing, made according to package instructions

Instructions: 

1. Add the turkey, mixed vegetables, and diced potatoes to the slow cooker.

2. In a bowl, whisk together the cream of celery, turkey gravy, chicken stock, and heavy cream.

3. Pour the mixture over the turkey and vegetables.

4. Spread the prepared stuffing evenly on top.

5. Cover and cook on low for 6 hours or on high for 4 hours.

6. Serve warm and enjoy.

22. Pumpkin Alfredo

Pumpkin Alfredo is such a cozy twist on a classic pasta dish, and it’s perfect for Friendsgiving when you want something creamy and comforting on the table. The sauce is rich and velvety with just a hint of pumpkin flavor that pairs so well with garlic and Parmesan, it feels seasonal without being overpowering. I love how it coats every strand of pasta and makes a simple bowl of fettuccine taste like something special. It’s an easy, comforting dish that always gets rave reviews.

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

Servings: 6-8

Ingredients:

• 8 oz (227g) fettuccine pasta
• 2 teaspoons salt, divided
• 2 tablespoons butter
• 2 tablespoons minced garlic
• 1 cup (8.5oz, 240g) pumpkin puree
• 2 and 1/2 cups (20fl.oz, 590ml) heavy whipping cream (35%)
• 1/2 cup (1.8oz, 50g) grated Parmesan cheese
• Fresh parsley and extra Parmesan cheese for serving

23. Chicken Parmesan Sliders

Chicken Parmesan Sliders are one of those dishes that everyone gets excited about at Friendsgiving. They’ve got all the flavors of classic chicken parm – crispy chicken tenders, marinara, and plenty of gooey mozzarella – layered into soft, buttery Hawaiian rolls. Brushed with a garlic-Parmesan butter on top, they bake up golden and cheesy, making them totally irresistible. I love how easy they are to make for a crowd, and they disappear fast, so I always make sure to grab one before the platter’s empty!

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

Servings: 12 sliders

Ingredients:

• 12 Hawaiian sweet rolls
• 20 oz bag chicken tenders
• 1-½ cup marinara sauce
• 8 oz Mozzarella cheese slices
• 4 tablespoons butter, melted
• 2 tablespoons grated Parmesan cheese
• ½ tablespoon Italian seasoning
• 1 teaspoon garlic salt
• Chopped parsley, optional for garnish

Instructions:

1. Cook the chicken tenders according to the package instructions, then set them aside.
2. Preheat the oven to 350°F.
3. Using a serrated knife, slice the Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in a parchment-lined baking sheet or a lightly greased baking dish.
4. Spread a thin layer of marinara sauce over the bottom rolls.
5. Arrange the cooked chicken tenders evenly over the marinara, covering the rolls completely.
6. Spoon the remaining marinara sauce over the chicken.
7. Layer mozzarella cheese slices over the top, then place the top halves of the rolls on.
8. Melt the butter in the microwave, then stir in garlic salt, Italian seasoning, and grated Parmesan cheese. Brush the butter mixture evenly over the tops of the rolls.
9. Bake for 20 to 25 minutes, or until the tops are golden brown and the cheese is hot and melted.
10. Serve sliders warm with extra marinara on the side for dipping.

24. Crockpot Pineapple Brown Sugar Chicken

Crockpot Pineapple Brown Sugar Chicken is one of those dishes that brings a little sweet and savory tropical twist to the Friendsgiving table. The chicken cooks up tender and juicy in the slow cooker while soaking in all those flavors from the pineapple, brown sugar, soy sauce, and honey. I love how the peppers and onions add color and freshness, and the hint of spice from the seasoning keeps it perfectly balanced. It’s easy, flavorful, and such a fun change of pace from the usual holiday flavors.

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

Servings: 4

Ingredients:

• 4 boneless skinless chicken breasts
• ¼ teaspoon red pepper flake
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 (20-ounce) can pineapple chunks, 1 cup juice reserved
• 1/3 cup brown sugar, packed
• 3 tablespoons lite soy sauce
• 2 tablespoons honey
• 1 tablespoons apple cider vinegar
• 2 tablespoons cornstarch
• Scallions for garnish

Instructions:

1. Season the chicken with the red pepper flake, garlic salt, onion powder, paprika and black pepper.
2. Place the chicken in a large skillet over medium high heat 3 minutes per side just to get some color.
3. Add the chicken to the bottom of your slow cooker.
4. Top with the red bell pepper, red onion, and pineapple chunks.
5. In a small bowl whisk together your reserved 1 cup of pineapple juice, brown sugar, soy sauce, honey, vinegar and cornstarch.
6. Pour the mix over the chicken.
7. Cover and cook on low for 6 hours or high for 4 hours.
8. Garnish with scallions.
9. Serve!

25. Sweet & Smoky Chicken Legs

Sweet & Smoky Chicken Legs are such a flavorful and easy addition to a Friendsgiving spread. They’re coated in a sticky honey glaze with Cajun seasoning, paprika, and chili powder that give them just the right mix of sweet heat and smoky flavor. I love how the skin crisps up in the oven while the inside stays juicy and tender, it makes them totally irresistible. These are the kind of finger-licking good chicken legs that everyone dives into, and they’re perfect for adding a little savory balance alongside all the rich holiday sides.

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

Servings: 4

Ingredients:

• 12 chicken legs
• 1/2 cup of honey
• 2 tbsp Cajun seasoning
• 2 tbsp smoked paprika
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tbsp garlic powder
• 1/4 cup of vegetable oil
• Scallions or parsley for topping (optional)

Instructions:

1. Line a large baking sheet with aluminum foil and set aside. Preheat the oven to 400°.
2. In a large bowl add the chicken legs, honey, seasonings and oil. Mix with your hands until each leg is completely coated.
3. Lay each leg out on the baking sheet. Scoop a bit of the mixture off the bottom of the bowl and drizzle on top of each leg. Bake in the oven for 40-45 minutes until the chicken is completely cooked through and the skin has a bit of color on it.
4. Once they are cooked, take out the oven and take a baster and dip it in the sauce that’s dripped off the legs on the bottom of the sheet pan, baste the legs. Sprinkle chopped scallions or parsley on top (optional) and serve with rice and enjoy!

26. Brown Sugar Pineapple Ham

Brown Sugar Pineapple Ham is one of those classic dishes that always steals the show at Friendsgiving. The salty, savory ham pairs perfectly with the sweetness of pineapple and brown sugar, and as it bakes, the flavors soak right in to make it extra juicy and tender. I love how simple it is to put together, yet it looks and tastes like something really special. It’s the kind of main dish that fills the house with the most amazing smell and makes the table feel complete.

Servings: 6-8

Ingredients:

• 1 bone-in spiral ham (pre-cooked)
• 1 can pineapple slices (with juice)
• 1/4 cup brown sugar

Instructions:

1. Preheat the oven to 350°F.

2. Remove the packaging from the pre-cooked ham and place the ham in an oven-safe casserole dish.

3. Open the can of pineapple slices and tuck the slices between the cuts of the ham.

4. Pour the juice from the pineapple can over the ham.

5. Sprinkle the brown sugar evenly over the pineapple slices and ham, adjusting the amount to suit your sweetness preference.

6. Cover the ham with aluminum foil and bake for about 1½ hours, or until heated through. Cooking time may vary based on the size of the ham.

7. Check the ham occasionally and baste it with the juices from the dish to keep it moist and flavorful.

8. If your ham includes a glaze packet, mix it with a few tablespoons of pineapple juice and brush it over the ham.

9. Slice the ham and serve with the pineapple slices.

27. Herb & Vegetable Stuffing

Herb & Vegetable Stuffing is one of those side dishes that feels like the heart of a Friendsgiving table. It’s packed with toasty bread cubes, sautéed veggies, fresh herbs, and just the right amount of broth to make it soft in the middle with a golden, crispy top. I love how the rosemary and parsley bring so much flavor, and the Parmesan adds a little richness that makes it extra special. It’s warm, comforting, and the kind of dish that ties the whole meal together.

Servings: 12-14

Ingredients:

• 1 loaf of crusty bread, cut into 1-inch cubes (about 10 cups)
• 1/2 cup unsalted butter
• 2 large onions, finely chopped
• 3 celery stalks, finely chopped
• 2 carrots, finely chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh rosemary, chopped
• 1 cup mushrooms, chopped
• 3 cups vegetable broth
• 2 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions: 

1. Preheat the oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for about 15 minutes, until golden brown. Remove from the oven and let cool.

2. In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, and cook for about 10 minutes until softened. Stir in the garlic and mushrooms and cook for another 5 minutes.

3. In a large bowl, combine the toasted bread cubes, sautéed vegetables, parsley, and rosemary.

4. Pour the vegetable broth over the mixture and stir until the bread is evenly moistened. Mix in the beaten eggs and Parmesan cheese, then season with salt and pepper to taste.

5. Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 30 minutes.

6. Remove the foil and bake for another 15–20 minutes, until the top is golden and crispy.

7. Take out of the oven and let rest for 10 minutes before serving.

28. Roasted Turkey

Roasted Turkey is the centerpiece of any Friendsgiving table, and it never fails to bring that cozy, festive feeling to the meal. I love how the brine makes the meat juicy and flavorful, while the butter and herbs give it that golden, crispy skin everyone looks forward to. Stuffed with aromatics like garlic, rosemary, and lemon, the turkey fills the whole house with the most incredible smell as it roasts. It’s hearty, comforting, and the kind of dish that makes the celebration feel complete.

Servings: 14

Ingredients:

• 1 whole turkey (about 18 pounds), neck and giblets removed
• 1 ½ cups sea salt
• ½ cup brown sugar
• 4 quarts cold water
• ½ cup unsalted butter, melted, divided
• 2 large onions, chopped, divided
• 4 carrots, coarsely chopped, divided
• 4 stalks celery, chopped, divided
• 3 sprigs fresh rosemary, divided
• 1 lemon, quartered
• 1 head garlic, halved horizontally
• 1 bay leaf
• 1 cup dry white wine
• Freshly ground black pepper, to taste

Instructions:

1. In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are fully dissolved.

2. Submerge the turkey in the brine, cover, and refrigerate for 12 hours or overnight.

3. Preheat the oven to 350°F (175°C).

4. Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels. Discard the brine.

5. Brush the turkey inside and out with half of the melted butter.

6. Season the cavity with freshly ground black pepper.

7. Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.

8. Place the turkey breast-side down on a roasting rack set in a shallow roasting pan.

9. Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the pan, then add the bay leaf.

10. Pour the white wine over the vegetables in the pan.

11. Roast the turkey, uncovered, for about 3½ to 4 hours.

12. About two-thirds of the way through roasting, carefully turn the turkey breast-side up and brush with the remaining melted butter.

13. Check for doneness: the juices should run clear, and an instant-read thermometer inserted into the thickest part of the thigh (near the bone) should read 165°F (74°C).

14. Remove the turkey from the oven and let it rest for 30 minutes before carving.

15. Carve the turkey and serve alongside the roasted vegetables from the pan.

29. Smashed Potato Salad

Smashed Potato Salad is such a fun twist on the classic, and it’s always a hit at Friendsgiving. The potatoes get boiled, smashed, and roasted until they’re crispy on the outside but still fluffy inside, then tossed with a creamy, tangy dressing that’s lightened up with Greek yogurt. I love how the fresh herbs and red onion add brightness to balance out the richness. It’s hearty enough to sit alongside all the main dishes but still feels fresh and flavorful, definitely a side that everyone goes back for seconds on.

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

Servings: 4

Ingredients:

• 1.5 pounds baby potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
3. Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.
4. Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
5. Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.
6. While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
7. In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.
8. Serve the potato salad warm or at room temperature. Enjoy!

30. Sun-Dried Tomato & Turkey Pinwheel Sandwiches

Sun-Dried Tomato & Turkey Pinwheel Sandwiches are one of my go-to Friendsgiving finger foods because they’re so easy to make but look like you went all out. The creamy, tangy sun-dried tomato spread gives the turkey and cheese so much flavor, and rolling everything up in a tortilla makes them perfect little bite-sized snacks. I love that they can be made ahead and sliced up right before serving, they’re simple, colorful, and always one of the first things to disappear from the appetizer platter.

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

Servings: 12 pinwheels

Ingredients:

Sun-Dried Tomato Spread:

• 2 oz cream cheese, at room temperature
• 2 tbsp sun-dried tomatoes in oil, drained and chopped
• 2 tbsp mayonnaise
• 4-5 dashes Tabasco sauce
• kosher salt
• ground black pepper

Pinwheel Sandwiches:

• 2 tortilla wraps, 9 inch
• 150-200 g sliced turkey breast
• 4-6 leaves of lettuce, boston or butter lettuce
• 6 slices cheese, cheddar, provolone, or monterey jack, or havarti

Instructions:

1. Make the sun-dried tomato spread: Combine the cream cheese, sun-dried tomatoes, mayonnaise, Tabasco sauce, in a small bowl until well blended. Season to taste with salt and pepper.
2. Lay out the tortillas and start to assemble. Spread the cream cheese mixture over the entire surface of the tortillas.
3. Cover each tortilla with 4-5 slices of sliced turkey, leaving a bit of space on one end because the ingredients will shift when you roll the tortilla. Lay cheese and lettuce along the center of the tortilla.
4. Roll the tortilla up, tightly, towards the side that has the deli meat set back from the edge.
5. Store in the fridge, seam side down, in a baking dish or wrapped in plastic wrap until ready to serve.
6. Slice into 1 inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure if desired.

31. Sweet Potato Bites

Sweet Potato Bites are such a fun little twist on the classic sweet potato casserole, and they’re perfect for Friendsgiving. The sweet potato rounds get roasted until tender, then topped with melty marshmallows, a drizzle of maple syrup, and a crunchy pecan for the finishing touch. I love how they’re bite-sized and easy to grab, making them just right for a holiday spread where everyone wants to try a little bit of everything. They’re sweet, cozy, and such a festive addition to the table.

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!

Snacks & Small Bites

32. Air Fryer Accordion Potatoes

Air Fryer Accordion Potatoes are such a fun and tasty side dish to make for Friendsgiving, and they always get people talking. The potatoes crisp up beautifully in the air fryer, with those little accordion cuts making them extra crunchy on the outside while staying soft inside. I love how simple they are, just a little olive oil and salt, and yet they look so impressive on the table. They’re snackable, golden, and the kind of dish that disappears as soon as you set it out.

Servings: 4

Ingredients:

• 2 lbs Golden potatoes
• 5 tbsp olive oil
• Salt, to taste

Instructions:

1. Peel the potatoes and rinse them under cold water. Then dab them dry using kitchen towels.
2. Slice the potatoes in about a quarter, to a half inch.
3. Place the potato slices on your cutting board and thinly slice them on one side. Make sure to place chopsticks on each side, so you don’t fully cut the potatoes through.
4. Then flip the potato slices over and cut the other side diagonally.
5. Cover the potatoes with olive oil and season with salt.
6. Put them in the air fryer for 30-35 minutes on 350 degrees, or until golden brown. Make sure to flip them over halfway.
7. Serve while hot.

33. Air Fryer BBQ Chicken Drumsticks

Air Fryer BBQ Chicken Drumsticks are one of my favorite savory additions to a Friendsgiving spread because they’re so easy to make and packed with flavor. The drumsticks cook up juicy on the inside with a perfectly crispy skin, and that smoky paprika seasoning gives them such a good kick before they’re finished off with sticky BBQ sauce. I love how the air fryer makes them taste like they’ve been grilled, but without all the hassle. They’re finger-licking good and always a crowd-pleaser.

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

Servings: 5

Ingredients:

• 10 chicken drumsticks
• 2 tablespoons avocado oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup BBQ sauce

Instructions:

1. Preheat your air fryer to 375°F (190°C) for 3 to 5 minutes.

2. In a small bowl, combine the oil, smoked paprika, garlic powder, onion powder, salt, and pepper to make a marinade.

3. Pat the chicken drumsticks dry with paper towels, then place them in a large bowl.

4. Pour the marinade over the drumsticks and toss until they’re fully coated.

5. Let them marinate for at least 10 minutes to soak up all the flavor.

6. Arrange the drumsticks in the air fryer basket in a single layer, making sure they’re not overlapping.

7. Air fry at 375°F (190°C) for 22 to 25 minutes, flipping halfway through, until they’re golden brown and cooked through.

8. Transfer the cooked drumsticks to a large bowl and toss them with BBQ sauce until well coated.

9. Return the wings to the air fryer and cook at 400°F for another 2 to 3 minutes to caramelize the sauce.

10. Once done, they’re ready to serve!

34. Air Fryer Soft Cinnamon Pretzels

Air Fryer Soft Cinnamon Pretzels are such a cozy little treat to add to a Friendsgiving spread, and they couldn’t be easier to make. The pretzel bites come out warm and soft, coated in melted butter and rolled in that sweet cinnamon-sugar mix that makes the whole kitchen smell amazing. I love serving them with chocolate sauce for dipping, it feels a little indulgent and totally festive. They’re quick, fun, and the kind of snack that disappears as soon as they hit the table.

Servings: 4

Ingredients: 

• 4 Soft Pretzel Sticks
• 2 tbsp Unsalted Butter
• 3/4 cup Brown Sugar
• 3/4 cup Sugar
• 2 tbsp Cinnamon

Instructions: 

1. Place the pretzel sticks in the air fryer basket and cook at 320°F for 2 minutes.

2. Remove from the basket, cut into bite-sized pieces, brush with melted butter, and return to the air fryer for 1 more minute.

3. While they cook, mix together the brown sugar, granulated sugar, and cinnamon in a small bowl.

4. As soon as the pretzel bites come out of the air fryer, toss or dust them with the cinnamon-sugar mixture.

5. Serve warm with chocolate sauce for dipping.

35. Apple Hand Pies

Apple Hand Pies are one of those desserts that just feel like fall in every bite, which makes them perfect for Friendsgiving. The flaky crust wraps around a warm, cinnamon-spiced apple filling, and that sweet glaze drizzled on top makes them irresistible. I love that they’re handheld, so they’re easy to serve and even easier to eat, no slicing or extra plates needed. They’re cozy, portable, and such a fun way to enjoy classic apple pie flavors.

Servings: 12 pies

Ingredients:

For the Filling:

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

For the Assembly:

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

For the Glaze:

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

Instructions:

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

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

3. Remove from heat and let the filling cool.

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

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

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

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

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

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

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

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

12. Remove from the oven and let cool slightly.

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

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

36. Corn Dip

Corn Dip is one of my favorite Friendsgiving appetizers because it’s creamy, cheesy, and just a little bit spicy, basically everything you want in a party dip. The sweet corn pairs so well with the smoky bacon and jalapeño kick, and the sour cream and mayo make it perfectly rich and scoopable. I love serving it with tortilla chips and watching everyone crowd around the bowl, it’s always one of the first things to disappear. Simple, flavorful, and a total crowd-pleaser!

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

Servings: 4

Ingredients:

• 2 (15 oz) cans of sweet corn kernels
• 4 slices of bacon
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup Mexican shredded cheese
• 3 scallions
• 1 jalapeno
• ½ tsp black pepper, or to taste
• ¼ tsp garlic powder
• ¼ tsp onion powder

Instructions:

1. Drain the corn thoroughly, ensuring no excess liquid remains.
2. Cook the bacon in a pan until it reaches your preferred level of crispiness.
3. Finely chop the scallions, jalapeño, and cooked bacon, then set them aside.
4. In a medium to large mixing bowl, combine the drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, and seasonings. Stir well until fully mixed.
5. Refrigerate until ready to serve.
6. Enjoy with tortilla chips.

37. Easy Potato Fritters

Easy Potato Fritters are one of those crispy, golden bites that everyone loves digging into at Friendsgiving. They’re soft and cheesy on the inside with a perfectly crunchy coating on the outside, and the smoky paprika and herbs give them so much flavor. I love serving them hot with a little sour cream or aioli for dipping, they disappear fast every time. They’re simple, comforting, and the kind of snack that pairs perfectly with all the other cozy dishes on the table.

You can read more about this recipe here.

Number of Servings: 12

Ingredients:

• 6 – 7 medium potatoes, boiled and peeled (about 2 pounds)
• 1 pound white cheese
• 1/4 cup cornmeal plus 2 tbsp for rolling the frittatas
• 4 large eggs
• 3 tsp oregano
• 1 1/2 tsp smoked paprika
• 2 tablespoons chopped fresh parsley or green onions (optional)
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions:

Make the Potatoes:

1. Mash or grate the potatoes.
2. In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix the mixture well.
3. Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.

Fry the fritters:

1. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
2. Place the cornmeal in a shallow dish.
3. Beat the eggs in a deep dish.
4. Place the potato frittata first in the flour and then dip in the egg.
5. Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
6. Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve:

1. Serve immediately with chopped parsley
2. Option: Serve with dipping sauce, such as sour cream, garlic aioli, or ketchup.

38. Everything Bagel Cucumber Rolls with Smoked Salmon

Everything Bagel Cucumber Rolls with Smoked Salmon are such a fresh and flavorful option to balance out all the rich dishes at Friendsgiving. The crisp cucumber wraps around creamy cream cheese, smoky salmon, and that savory everything bagel seasoning for the perfect bite-sized snack. I love how light and refreshing they are, and they look so pretty on a platter too. They’re easy to make ahead, chill, and slice right before serving, which makes them a simple but impressive appetizer.

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

Servings: 4-6

Ingredients:

• 1 English cucumber
• 4 ounces cream cheese, softened
• 1 tablespoon fresh dill, chopped (optional)
• Everything bagel seasoning
• 4 ounces smoked salmon, thinly sliced

Instructions:

1. Begin by preparing all of your ingredients.
2. Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin strips.
3. Arrange the cucumber slices on a flat surface and gently pat them dry with paper towels.
4. Spread a layer of cream cheese over each cucumber slice.
5. Generously sprinkle everything bagel seasoning on top of the cream cheese.
6. Layer the smoked salmon over the cream cheese and add the dill if using.
7. Carefully roll up each cucumber strip.
8. Place the rolls in the refrigerator for at least 30 minutes to let the flavors combine and chill.
9. Before serving, cut the cucumber rolls into smaller, bite-sized pieces.
10. Arrange them on a platter, and enjoy your tasty Everything Bagel Cucumber Rolls with Cream Cheese and Smoked Salmon!

39. Taco Pretzel Bites

Taco Pretzel Bites are one of those quick and easy snacks that I love putting out at Friendsgiving because they’re crunchy, flavorful, and totally addictive. The butter and taco seasoning coat every bite with that zesty, savory flavor, and baking them makes the seasoning stick perfectly. They’re simple to whip up, but they taste like something you’d grab at a party mix bar. I always catch people grabbing them by the handful, they’re the ultimate snackable bite.

Servings: 4-6

Ingredients:

• 1 16-Ounce Bag Sourdough Pretzel Bites
• 1 Stick Salted Butter (½ cup)
• 1 Packet Taco Seasoning (1 ounce)

Instructions:

1. Preheat your oven to 250°F.

2. Melt the butter by microwaving it in a large mixing bowl for about 1 minute, until fully melted.

3. Stir ¾ of the taco seasoning (about 1 ½ tablespoons) into the melted butter.

4. Add the pretzel bites to the bowl and gently toss them until they are completely coated with the seasoned butter.

5. Spread the coated pretzels evenly on a 9×13-inch baking sheet, then sprinkle the remaining taco seasoning over the top.

6. Bake in the oven for 30 minutes.

7. Take the pretzels out of the oven and let them cool for 10 minutes before serving. Enjoy!

40. Cinnamon Pretzels

Cinnamon Pretzels are such a simple but irresistible snack to have at Friendsgiving, and they always disappear fast. The crunchy pretzels get coated in a sweet cinnamon-sugar mix, then baked just long enough to make them extra crisp and flavorful. I love how they hit that perfect balance of salty and sweet, making them just as good for snacking before the meal as they are for munching on after dessert. They’re quick, easy, and totally addictive.

Servings: 12

Ingredients:

• 3/4 cup coconut oil (vegetable oil can be used)
• 3/4 cup granulated sugar
• 3 tbsp ground cinnamon
• 16 oz twisted pretzels

Instructions:

1. In a large bowl, melt the coconut oil, then stir in the sugar and cinnamon until well combined.

2. Add the pretzels to the bowl and gently toss with a spatula or large spoon until every piece is coated.

3. Spread the coated pretzels in an even layer on an 11×13-inch baking sheet.

4. Bake at 350°F for 3–5 minutes, removing them as soon as the sugar changes color to prevent burning.

5. Let the pretzels cool for a minute or two before serving.

Friendsgiving is all about good food, good company, and making memories around the table, and I think this list of recipes has a little something for everyone. From cozy mains and savory sides to fun finger foods and festive desserts, these dishes are made for sharing and enjoying together. I love how each one brings its own bit of comfort and celebration to the spread, and I know they’ll make your gathering feel extra special.