Delight your senses and elevate your Thanksgiving feast with our roundup of 17 Delicious Best Thanksgiving Dessert Recipes Amazing. Whether you’re a seasoned baker or just starting out, these seasonal favorites are sure to impress your guests and satisfy those sweet cravings. From classic pies to innovative treats, there’s something for every taste. Keep reading to discover the perfect dessert to crown your holiday table!
Pumpkin Pie with Whipped Cream
Pumpkin pie with whipped cream is one of those classic desserts that never fails to bring comfort, especially during the fall season. I remember the first time I tried making it at home; the aroma of spices filling the kitchen was absolutely magical. Now, it’s a staple in my holiday menu, and I love experimenting with the crust and spice levels to make it just right.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 4 to 6 tbsp of ice water
- 1 can (15 oz) of pumpkin puree
- 3/4 cup of granulated sugar
- A couple of eggs
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground cloves
- A splash of vanilla extract
- 1 cup of heavy cream
- 2 tbsp of powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough to bake the pie perfectly.
- In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs. Tip: Keep everything cold for a flaky crust.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap it in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface to fit your pie dish. Trim the edges, then prick the base with a fork. Blind bake for 15 minutes.
- Whisk together the pumpkin puree, sugar, eggs, spices, and vanilla until smooth. Pour into the pre-baked crust.
- Bake for 45-50 minutes, or until the filling is set. A toothpick inserted should come out clean. Tip: Cover the edges with foil if they brown too quickly.
- While the pie cools, whip the heavy cream and powdered sugar until soft peaks form. Tip: Chill your bowl and beaters for better volume.
- Serve the pie at room temperature with a dollop of whipped cream. The contrast between the spicy, smooth filling and the light, airy cream is divine. Try garnishing with a sprinkle of cinnamon for an extra touch of warmth.
Nothing beats the creamy texture and rich flavors of this pumpkin pie, especially when shared with loved ones. For a twist, I sometimes add a layer of chocolate ganache under the whipped cream—it’s a game-changer!
Classic Pecan Pie
Very few desserts scream ‘American classic’ as loudly as a pecan pie. I remember the first time I made one; the kitchen smelled like a cozy autumn afternoon, even though it was the middle of summer. There’s something about the combination of crunchy pecans and sweet, gooey filling that feels like home.
Ingredients
- 1 cup of light corn syrup (trust me, it’s the secret to that perfect goo)
- 3 eggs, because every good pie starts with them
- 1 cup of sugar, for that sweet, sweet love
- 2 tablespoons of melted butter, because butter makes everything better
- A splash of vanilla extract, for a hint of warmth
- A pinch of salt, to balance the sweetness
- 1 and 1/2 cups of pecans, because it’s not pecan pie without them
- 1 unbaked 9-inch pie crust, homemade or store-bought, no judgment here
Instructions
- Preheat your oven to 350°F (175°C). This is the perfect temperature to get that golden crust without burning the pecans.
- In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla extract, and salt until smooth. Tip: Make sure the mixture is well combined to avoid any sugar granules in your filling.
- Stir in the pecans, making sure they’re all coated in that delicious mixture. This ensures every bite is packed with flavor.
- Pour the filling into the unbaked pie crust. Tip: Place the pie on a baking sheet to catch any spills and make transferring it to the oven easier.
- Bake for 60 to 70 minutes. The pie is done when the filling is set but still slightly jiggly in the center. Tip: Cover the edges with foil if they start to brown too quickly.
- Let the pie cool completely on a wire rack. This patience-testing step ensures the filling sets properly.
Rich, buttery, and with just the right amount of crunch, this pecan pie is a showstopper. Serve it warm with a scoop of vanilla ice cream for that classic combo, or enjoy a slice with your morning coffee for a decadent start to the day.
Apple Crisp with Vanilla Ice Cream
Remember those chilly autumn evenings when all you craved was something warm and sweet? That’s exactly what this Apple Crisp with Vanilla Ice Cream brings to the table—a cozy, comforting dessert that feels like a hug in a bowl. I love making this when the apples are at their peak, and the contrast between the hot crisp and cold ice cream is just unbeatable.
Ingredients
- 4 cups of peeled, sliced apples (I like a mix of Granny Smith and Honeycrisp for balance)
- A good squeeze of lemon juice to keep those apples from browning
- 1/2 cup of granulated sugar, because we’re not shy about sweetness here
- 1 tsp of cinnamon, for that essential fall vibe
- A pinch of salt to make all the flavors pop
- 3/4 cup of all-purpose flour, the backbone of our crisp topping
- 1/2 cup of rolled oats, for a bit of texture
- 1/2 cup of packed brown sugar, because it adds a deep, caramel-like sweetness
- 1/2 cup of cold butter, cubed—this is what makes the topping irresistibly crumbly
- A splash of vanilla extract, because it makes everything better
- A couple of scoops of vanilla ice cream, for serving
Instructions
- Preheat your oven to 375°F (190°C) and grab a baking dish—no need to grease it.
- Toss the sliced apples with lemon juice, granulated sugar, cinnamon, and salt in a large bowl until they’re well coated. Tip: Letting this sit for a few minutes helps the apples release their juices, creating a saucier base.
- Spread the apple mixture evenly in the baking dish.
- In another bowl, mix the flour, oats, and brown sugar. Add the cold butter cubes and use your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs. Tip: Keep the butter cold for a flakier topping.
- Sprinkle the topping over the apples, covering them completely.
- Bake for 35-40 minutes, until the topping is golden and the apples are bubbling around the edges. Tip: If the topping browns too quickly, loosely cover it with foil.
- Let it cool for about 10 minutes before serving—trust me, it’s worth the wait.
How amazing is that first bite when the warm, spiced apples meet the cold, creamy vanilla ice cream? The crisp topping adds just the right amount of crunch, making every spoonful a delightful contrast of textures. Try serving it in individual ramekins for a cute, personalized touch at your next dinner party.
Sweet Potato Pie with Marshmallow Topping
Kind of like that cozy sweater you can’t wait to slip into when the leaves start to turn, this Sweet Potato Pie with Marshmallow Topping is the edible equivalent of comfort. I remember the first time I made it, the kitchen filled with such a warm, spicy aroma that my neighbor popped by to see what was baking—true story!
Ingredients
- 2 cups of mashed sweet potatoes (about 2 large ones, baked and peeled)
- 1 cup of granulated sugar (because sweet potatoes deserve a little extra sweetness)
- 1/2 cup of milk (whole milk makes it richer, but any kind works)
- 2 large eggs (room temperature, they mix in better)
- 1/2 stick of butter (melted, because everything’s better with butter)
- 1 tsp of vanilla extract (a splash of liquid gold)
- 1/2 tsp of cinnamon (for that warm hug flavor)
- 1/4 tsp of nutmeg (just a whisper, it’s strong stuff)
- 1 unbaked pie crust (homemade or store-bought, no judgment here)
- 2 cups of mini marshmallows (for that gooey, toasty topping)
Instructions
- Preheat your oven to 350°F (175°C)—no peeking until it’s fully heated!
- In a large bowl, whisk together the mashed sweet potatoes, sugar, milk, eggs, melted butter, vanilla extract, cinnamon, and nutmeg until smooth. Tip: If your mixture is lumpy, a hand mixer can smooth it out in seconds.
- Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula. Tip: To prevent a soggy bottom, you can blind bake the crust for 10 minutes before adding the filling.
- Bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: If the crust edges start browning too quickly, cover them with foil strips.
- Remove the pie from the oven and immediately sprinkle the mini marshmallows over the top. Return to the oven for about 3 minutes, just until the marshmallows are puffy and slightly golden.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This patience-testing wait helps the filling set perfectly.
The first slice reveals a creamy, spiced sweet potato filling that’s perfectly balanced by the light, toasty marshmallow topping. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat, or enjoy it as is—because sometimes, simplicity is the ultimate sophistication.
Chocolate Pecan Pie
Nothing says comfort like a slice of Chocolate Pecan Pie, especially when it’s rich, gooey, and packed with crunchy pecans. I remember the first time I made this for a family gathering; it was gone before I could even get a second slice! Now, it’s my go-to dessert for any occasion, and I’m sharing my foolproof recipe with you.
Ingredients
- 1 1/2 cups of pecans, because more is always better
- 1 cup of dark chocolate chips, for that deep chocolate flavor
- 3/4 cup of light corn syrup, to keep things sweet and sticky
- 1/2 cup of granulated sugar, because every pie needs a little sweetness
- 3 large eggs, beaten, to bind everything together
- 2 tbsp of melted butter, for a rich, buttery depth
- 1 tsp of vanilla extract, a splash for aroma
- 1/4 tsp of salt, to balance the sweetness
- 1 unbaked 9-inch pie crust, because homemade or store-bought, it’s all good
Instructions
- Preheat your oven to 350°F (175°C), because every great pie starts with the right temperature.
- Spread the pecans evenly over the unbaked pie crust, creating a nutty foundation.
- Sprinkle the chocolate chips over the pecans, ensuring every bite has a bit of chocolate.
- In a medium bowl, whisk together the corn syrup, sugar, beaten eggs, melted butter, vanilla extract, and salt until smooth. This is your gooey filling.
- Pour the filling over the pecans and chocolate chips, making sure to cover them completely.
- Bake for 50-60 minutes, or until the filling is set but still slightly wobbly in the center. Tip: Cover the edges with foil if they start browning too quickly.
- Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This patience-testing step ensures clean slices.
- Serve slightly warm or at room temperature. Tip: A scoop of vanilla ice cream on top makes it irresistible.
Perfectly balanced between sweet and nutty, this Chocolate Pecan Pie is a showstopper with its crisp crust and soft, chocolatey center. Try drizzling caramel sauce over each slice for an extra decadent touch, or enjoy it as is for a classic treat that never fails to impress.
Cranberry Orange Bread Pudding
Remember those chilly autumn mornings when all you wanted was something warm, sweet, and slightly tangy to start your day? That’s exactly what inspired me to whip up this Cranberry Orange Bread Pudding. It’s a cozy twist on the classic, with the bright flavors of orange and cranberry cutting through the richness, making it perfect for brunch or a comforting dessert.
Ingredients
- 4 cups of day-old bread, torn into chunks (I love using brioche for extra richness)
- 1 cup of fresh cranberries (frozen works in a pinch, no need to thaw)
- Zest of 1 orange (trust me, it makes all the difference)
- 2 cups of whole milk (a splash more if your bread is super dry)
- 3 large eggs (room temperature blends better)
- 1/2 cup of granulated sugar (plus a couple of tbsp for sprinkling)
- 1 tsp of vanilla extract (the real deal, please)
- 1/2 tsp of cinnamon (because warmth)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×9 inch baking dish. This ensures your pudding won’t stick and adds a hint of richness.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, salt, and orange zest until well combined. Tip: Whisk the eggs first before adding other liquids for a smoother mixture.
- Add the bread chunks and cranberries to the bowl, gently tossing to ensure every piece is soaked. Let it sit for 10 minutes so the bread can absorb all that goodness.
- Pour the mixture into your prepared baking dish, sprinkle the top with a couple of tablespoons of sugar for a crispy top, and bake for 45-50 minutes until the top is golden and the center is set but still a bit wobbly. Tip: Cover with foil if the top browns too quickly.
- Let it cool for at least 15 minutes before serving. This waiting period is tough but crucial for the pudding to set properly.
Last but not least, this bread pudding is wonderfully moist with pockets of tart cranberries and a hint of citrus. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Maple Glazed Pumpkin Cheesecake
Wow, can you believe it’s already pumpkin season? I swear, it feels like just yesterday I was firing up the grill for summer BBQs, but here we are, diving into the cozy embrace of fall flavors. This Maple Glazed Pumpkin Cheesecake is my latest obsession—it’s like autumn on a plate, with a creamy texture and a sweet, spicy kick that’ll have you coming back for seconds.
Ingredients
- 1 1/2 cups graham cracker crumbs (because, honestly, what’s a cheesecake without that crunchy base?)
- 1/2 cup melted butter (a stick should do the trick)
- 3 packages (8 oz each) cream cheese, softened (leave it out for a bit to avoid lumpy batter)
- 1 cup sugar (granulated, because we’re keeping it classic)
- 1 can (15 oz) pumpkin puree (not pie filling, that’s a whole different beast)
- 3 eggs (room temperature, please—it makes a difference)
- 1 tsp vanilla extract (a splash of liquid gold)
- 1/2 tsp cinnamon (for that warm, spicy note)
- 1/4 tsp nutmeg (just a pinch, but it’s essential)
- 1/4 cup maple syrup (the real deal, none of that imitation stuff)
Instructions
- Preheat your oven to 325°F (163°C). A steady, moderate heat is key to avoiding cracks in your cheesecake.
- Mix the graham cracker crumbs and melted butter until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to get an even layer.
- In a large bowl, beat the cream cheese and sugar until smooth. This is where patience pays off—no lumps allowed!
- Add the pumpkin puree, eggs, vanilla, cinnamon, and nutmeg. Beat until everything is just combined. Overmixing can introduce too much air, leading to cracks.
- Pour the filling over the crust and smooth the top. Bake for 55-60 minutes until the edges are set but the center still jiggles slightly.
- Let the cheesecake cool in the oven with the door ajar for an hour, then chill in the fridge for at least 4 hours. Tip: This slow cooling helps prevent sinking.
- Warm the maple syrup slightly and brush over the top of the cheesecake for a glossy finish.
Velvety smooth with a hint of spice, this cheesecake is a dream. The maple glaze adds a touch of sweetness that pairs perfectly with the rich pumpkin flavor. Try serving it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Caramel Apple Pie
Mmm, there’s nothing quite like the smell of caramel apple pie baking in the oven to make a house feel like a home. I remember the first time I tried making this pie; it was a chilly autumn afternoon, and I was craving something sweet and comforting. Now, it’s my go-to recipe when I want to impress guests or just treat myself.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 3/4 cup of unsalted butter, cold and cubed
- A splash of ice water
- 5 medium apples, peeled and thinly sliced (I like a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet)
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- A couple of tablespoons of lemon juice
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- A good drizzle of caramel sauce (homemade or store-bought, no judgment here)
Instructions
- Start by making the pie crust: mix the flour and salt in a large bowl. Add the cold butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough, or it’ll be tough.
- Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes. This makes it easier to roll out.
- Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface and fit it into a 9-inch pie dish.
- In a large bowl, toss the apple slices with both sugars, lemon juice, cinnamon, and nutmeg until well coated. Tip: Letting the mixture sit for 10 minutes helps the flavors meld.
- Pour the apple mixture into the pie crust, then drizzle generously with caramel sauce.
- Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal, then cut a few slits in the top for steam to escape.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
Every bite of this caramel apple pie is a delightful mix of flaky crust, tender apples, and gooey caramel. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Pecan Pie Bars
Just when I thought pecan pie couldn’t get any better, I stumbled upon the magic of turning it into bars. Perfect for those who love the gooey, nutty goodness but want something a bit easier to serve at gatherings. Here’s how I make my favorite pecan pie bars, with a few personal twists along the way.
Ingredients
- 2 cups of all-purpose flour (because that’s what I always have on hand)
- 1/2 cup of powdered sugar (for that sweet, crumbly crust)
- 1 cup of unsalted butter, chilled and cubed (a must for the perfect texture)
- 3 large eggs (room temperature works best)
- 1 cup of light corn syrup (the secret to that classic pecan pie goo)
- 1 cup of granulated sugar (for that sweet, sweet balance)
- 2 tbsp of melted butter (because more butter is always better)
- 1 tsp of vanilla extract (a splash for flavor)
- 2 cups of chopped pecans (the star of the show)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mix the flour and powdered sugar. Add the chilled butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Press this into the bottom of your prepared pan to form the crust.
- Bake the crust for about 20 minutes, or until it’s just starting to turn golden around the edges. Tip: Don’t overbake it now, as it’ll go back in the oven with the filling.
- While the crust bakes, whisk together the eggs, corn syrup, granulated sugar, melted butter, and vanilla extract in a large bowl until smooth. Stir in the chopped pecans.
- Pour the pecan mixture over the hot crust as soon as it comes out of the oven. Spread it evenly with a spatula.
- Bake for another 25-30 minutes, until the filling is set but still slightly jiggly in the center. Tip: The bars will firm up as they cool, so resist the urge to overbake.
- Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out before cutting into squares. Tip: For clean cuts, wipe your knife between slices.
Absolutely divine, these pecan pie bars offer a crunchy crust with a soft, nutty center that’s irresistibly rich. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Gingerbread Cake with Cream Cheese Frosting
Ah, the cozy aroma of gingerbread baking in the oven is something I look forward to every holiday season. It’s not just a cake; it’s a warm hug on a plate, especially when topped with that luscious cream cheese frosting. I remember the first time I made this for a friend’s potluck, and let’s just say, there were no leftovers to take home.
Ingredients
- 2 cups of all-purpose flour (because, let’s be honest, it’s the backbone of most cakes)
- A cup of molasses (the darker, the better for that deep, rich flavor)
- A half cup of packed brown sugar (for that slight caramel undertone)
- A stick of unsalted butter, softened (because everything’s better with butter)
- 2 large eggs (room temperature, please, for a smoother batter)
- A tablespoon of ground ginger (it’s gingerbread, after all)
- A teaspoon each of cinnamon and cloves (for that signature spice blend)
- A splash of vanilla extract (because vanilla makes everything taste homemade)
- A teaspoon of baking soda (to give it that perfect rise)
- A cup of boiling water (trust me on this one)
- For the frosting: a block of cream cheese, softened, a stick of butter, softened, 3 cups of powdered sugar, and a splash of vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9-inch cake pan. A little tip: lining the bottom with parchment paper ensures it comes out perfectly.
- In a large bowl, cream together the butter and brown sugar until fluffy. This is where the magic starts, so don’t rush it.
- Beat in the eggs one at a time, then stir in the molasses and vanilla. The batter might look a bit split at this point, but it’ll come together.
- Whisk together the flour, ginger, cinnamon, cloves, and baking soda in another bowl. Here’s a tip: sifting the dry ingredients avoids lumps in your batter.
- Gradually add the dry ingredients to the wet, alternating with the boiling water. Yes, boiling water! It helps dissolve the molasses and spices evenly.
- Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick comes out clean. Don’t open the oven door too early, or the cake might sink.
- While the cake cools, make the frosting by beating the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla. Frosting too thick? A teaspoon of milk can loosen it up.
- Once the cake is completely cool, spread the frosting generously over the top. Here’s a pro tip: for cleaner slices, dip your knife in hot water between cuts.
How this cake turns out is nothing short of magical—moist, spicy, and just sweet enough, with the cream cheese frosting adding a tangy contrast. Serve it with a dusting of cinnamon or a side of vanilla ice cream for an extra special treat.
Bourbon Chocolate Pecan Pie
Last weekend, I found myself staring at a bottle of bourbon and a bag of pecans, and inspiration struck—why not combine them into something decadent? This Bourbon Chocolate Pecan Pie is my latest obsession, perfectly balancing the richness of chocolate with the warmth of bourbon, all nestled in a flaky crust.
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 1 cup pecans, roughly chopped
- 1/2 cup semi-sweet chocolate chips
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Fit the pie crust into a 9-inch pie plate and crimp the edges. No need to pre-bake—this pie bakes perfectly as is.
- Scatter the pecans and chocolate chips evenly over the bottom of the pie crust.
- In a large bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, bourbon, vanilla extract, and salt until smooth.
- Slowly pour in the melted butter while whisking continuously to blend it into the mixture.
- Pour the filling over the pecans and chocolate chips in the pie crust.
- Bake for 50-60 minutes, or until the filling is set and the top is a beautiful golden brown. A little jiggle in the center is okay—it will set as it cools.
- Let the pie cool completely on a wire rack before slicing to allow the filling to firm up.
This pie is a showstopper with its gooey chocolate center and crunchy pecans. Serve it slightly warm with a scoop of vanilla ice cream for an unforgettable dessert experience.
Pumpkin Roll with Cream Cheese Filling
Just when you think pumpkin season couldn’t get any better, here comes the Pumpkin Roll with Cream Cheese Filling to prove you wrong. I remember the first time I tried making this; my kitchen was a mess, but the result was so worth it. Now, it’s my go-to dessert for cozy autumn gatherings.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- A splash of milk, if needed
Instructions
- Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the roll later.
- In a bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Tip: Sifting the dry ingredients helps avoid lumps in your batter.
- In another bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and 1 teaspoon vanilla extract.
- Gently fold the dry ingredients into the wet until just combined. Spread the batter evenly into the prepared pan.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched. Tip: Don’t overbake, or the cake will crack when rolling.
- While the cake is still warm, lift it from the pan using the parchment overhang and roll it up from the short end, parchment included. Let it cool completely on a wire rack.
- For the filling, beat the cream cheese, powdered sugar, butter, and 1 teaspoon vanilla extract until smooth. If the mixture is too thick, add a splash of milk.
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Roll the cake back up without the parchment this time, wrap it in plastic wrap, and refrigerate for at least an hour before serving. Tip: Chilling makes slicing easier and cleaner.
How this Pumpkin Roll turns out is nothing short of magical—moist, spiced cake wrapped around a creamy, tangy filling. For an extra touch, dust the top with powdered sugar or serve with a dollop of whipped cream on the side.
Apple Cinnamon Streusel Pie
Nothing says fall like the warm, comforting aromas of apple and cinnamon wafting through the kitchen. I remember the first time I made this pie, it was a chilly October evening, and the scent alone was enough to make my house feel like a home. Now, it’s my go-to recipe when I want to impress guests or just treat myself to a little slice of heaven.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- A stick of cold butter, cubed
- 4-5 tablespoons of ice water
- 5-6 medium apples, peeled and thinly sliced (I love using a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet)
- A generous sprinkle of cinnamon
- 1/2 cup of granulated sugar
- A splash of vanilla extract
- 1/2 cup of brown sugar for the streusel
- 1/4 cup of rolled oats
- A couple of tablespoons of cold butter for the streusel
Instructions
- Start by making the pie crust: mix the flour and salt in a large bowl.
- Add the cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs. Tip: Keep everything as cold as possible for a flaky crust.
- Gradually add the ice water, a tablespoon at a time, until the dough comes together. Wrap it in plastic and chill for at least 30 minutes.
- While the dough chills, toss the apple slices with cinnamon, granulated sugar, and vanilla extract in a large bowl.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
- Pour the apple mixture into the crust.
- For the streusel: mix brown sugar, oats, and cold butter with your fingers until crumbly. Sprinkle over the apples.
- Bake for 45-50 minutes, or until the crust is golden and the apples are bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool for at least an hour before slicing. Tip: This patience pays off with cleaner slices.
How the streusel topping adds this delightful crunch that contrasts so beautifully with the soft, spiced apples beneath. Serve it warm with a scoop of vanilla ice cream, and watch as it becomes the star of any dinner table.
Cranberry Lime Tart
Finally, a dessert that perfectly balances tart and sweet, the Cranberry Lime Tart is my go-to when I need something refreshing yet indulgent. I remember the first time I made it; the vibrant colors and zesty aroma instantly lifted my spirits, making it a staple in my summer dessert rotation.
Ingredients
- 1 1/2 cups of graham cracker crumbs (because who doesn’t love that crunchy base?)
- 1/2 cup of melted butter (a stick should do, but hey, no one’s judging if you add a tad more)
- 1 can (14 oz) of sweetened condensed milk (the secret to that creamy texture)
- 1/2 cup of lime juice (freshly squeezed, please, for that punch of flavor)
- 1 tablespoon of lime zest (because we’re all about that lime life)
- 1 cup of cranberry sauce (homemade or store-bought, your call)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) because we’re baking today, folks.
- Mix the graham cracker crumbs and melted butter in a bowl until it feels like wet sand. Press this mixture firmly into a 9-inch tart pan to form the crust. Tip: Use the bottom of a glass to get it nice and even.
- Bake the crust for 10 minutes, then let it cool. This step is crucial for that perfect crunch.
- While the crust cools, whisk together the sweetened condensed milk, lime juice, lime zest, and a pinch of salt in another bowl until smooth. Tip: If the mixture seems too thick, a splash of water can loosen it up.
- Pour the lime mixture over the cooled crust, then dollop the cranberry sauce on top. Use a knife to swirl it around for a marbled effect. Tip: Don’t overmix; you want those beautiful swirls to stand out.
- Chill the tart in the fridge for at least 4 hours, though overnight is better if you can wait. Patience is key here for the perfect set.
Out of the fridge, this tart is a showstopper with its creamy lime filling contrasting the tart cranberry swirls. Serve it chilled with a sprinkle of lime zest on top for an extra zing, or alongside a scoop of vanilla ice cream for those who can’t resist a classic combo.
Pumpkin Spice Cupcakes with Cinnamon Frosting
Unbelievably, it’s that time of year again when the air gets crisp, and all I can think about is baking something that smells like autumn. These Pumpkin Spice Cupcakes with Cinnamon Frosting are my go-to for bringing a little warmth into the kitchen, especially on a day like today. I remember the first time I made them, the whole house smelled like a pumpkin spice latte, and honestly, I was here for it.
Ingredients
- 1 1/2 cups of all-purpose flour (because we’re keeping it classic)
- 1 cup of pumpkin puree (not pie filling, that’s a game-changer)
- 1/2 cup of brown sugar (for that deep, molasses-y sweetness)
- 1/4 cup of vegetable oil (a splash of oil makes them moist)
- 2 eggs (room temperature, always)
- 1 tsp of vanilla extract (the good stuff)
- 1 tsp of pumpkin pie spice (because it’s not fall without it)
- 1/2 tsp of baking soda (for the rise)
- A pinch of salt (to balance the sweetness)
- For the frosting: 1/2 cup of butter (softened), 2 cups of powdered sugar, 1 tsp of cinnamon, and a splash of milk to get it to the right consistency
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This is non-negotiable for easy removal.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Tip: Sifting the dry ingredients avoids lumps in your batter.
- In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Tip: Don’t overmix; just until everything is combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick, and that’s perfect.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar and cinnamon. Add a splash of milk if needed to reach a spreadable consistency.
- Once the cupcakes are completely cool, frost them generously. A piping bag gives a professional look, but a knife works just fine.
How these cupcakes turn out is nothing short of magical—moist, fluffy, and packed with flavor. The cinnamon frosting is the perfect complement, adding a little spice to every bite. Serve them at your next fall gathering, or honestly, keep them all to yourself; I won’t judge.
Sweet Cherry Pie
Few things say summer quite like a sweet cherry pie, and let me tell you, this one’s a showstopper. I remember the first time I made it, the kitchen filled with that irresistible aroma, and I knew it was going to be a hit.
Ingredients
- 2 cups of fresh cherries, pitted (trust me, it’s worth the effort)
- 1 cup of sugar (because life’s too short for less)
- A splash of lemon juice (to brighten things up)
- A couple of tablespoons of cornstarch (to thicken the goodness)
- 1/2 teaspoon of almond extract (for that secret flavor boost)
- A pinch of salt (to balance the sweet)
- 2 premade pie crusts (or homemade if you’re feeling fancy)
- 1 egg, beaten (for that golden shine)
Instructions
- Preheat your oven to 375°F (190°C) – no guessing here, precision is key.
- In a large bowl, mix the cherries, sugar, lemon juice, cornstarch, almond extract, and salt until the cherries are well coated. Let it sit for 10 minutes to get juicy.
- Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a little overhang.
- Pour the cherry mixture into the crust, spreading it evenly.
- Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
- Brush the top crust with the beaten egg for that perfect golden finish.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
Rich, juicy, and with just the right amount of sweetness, this pie is a dream. Serve it warm with a scoop of vanilla ice cream, and watch it disappear before your eyes.
Molasses Cookies with Spiced Icing
Every time I bake these Molasses Cookies with Spiced Icing, my kitchen fills with the warm, inviting aromas of cinnamon and molasses, reminding me of my grandmother’s kitchen during the holidays. It’s a recipe that’s become a staple in my home, perfect for those days when you need a little comfort in cookie form.
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 tsp of baking soda
- 1 1/2 tsp of ground cinnamon
- 1/2 tsp of ground cloves
- 1/4 tsp of ground ginger
- 1/4 tsp of salt
- 3/4 cup of unsalted butter, softened
- 1 cup of brown sugar, packed
- 1 large egg
- 1/4 cup of molasses
- a splash of vanilla extract
- 1 cup of powdered sugar
- a couple of tbsp of milk
- a pinch of cinnamon for the icing
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Tip: Sifting the dry ingredients can help avoid lumps in your dough.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
- Add the egg, molasses, and vanilla extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are just set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, milk, and a pinch of cinnamon until smooth. Drizzle over the cooled cookies.
Perfectly spiced and irresistibly chewy, these molasses cookies are a dream with the spiced icing adding just the right amount of sweetness. I love serving them with a hot cup of tea for a cozy afternoon treat.
Conclusion
Perfect for ending your Thanksgiving feast on a sweet note, our roundup of 17 delicious desserts offers something for everyone. From classic pies to innovative treats, these recipes are sure to impress. We’d love to hear which ones become your favorites—leave a comment below! Don’t forget to share the love by pinning this article on Pinterest for your next holiday planning. Happy baking!
