5 Thanksgiving Dessert Recipes To Satisfy The Sweet Tooth

Dessert is the best part of any meal. If you want to wow your guests this holiday, here are the most delectable Thanksgiving dessert recipes.

 

Mouthwatering Thanksgiving Dessert Recipes for the Holiday

Eating something sweet is the best way to end a savory dinner. But, what is a good dessert to top off a Thanksgiving meal? Below, you will find the tastiest Thanksgiving dessert recipes to try this holiday.

 

1. Pecan Pie Brownies

Ingredients:

• 2 1/2 cup whole or chopped pecans
• 1 (18 oz) box brownie mix
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/3 cup maple syrup
• 4 tbsp butter, melted
• 2 tsp pure vanilla extract
• 1/2 tsp Kosher salt
• Cooking spray

 

Directions:

1. Preheat the oven to 350°F. Spray a baking pan (9×13 inches) with cooking spray before lining it with parchment paper. Grease the parchment with cooking spray as well.
2. Prepare brownie batter according to the instructions on the box. Pour the batter into the baking pan. Bake according to the instructions or until a toothpick comes out clean. Don’t turn the oven off.
3. Whisk together melted butter, brown sugar, vanilla, maple syrup, and salt in a separate bowl. Add eggs and whisk until combined. Fold in pecans until well-coated.
4. Top baked brownies with the pecan butter mixture in an even layer. Place back in the oven to bake for about 20 minutes or until the top layer has set.
5. Remove from the oven and allow to cool completely. Slice into desired sizes and serve.

 

2. Pumpkin Pie Cupcakes

Looking for Thanksgiving recipes for desserts? Here’s one that combines two desserts into one.

Ingredients:

• For the cupcakes:
  • 1 (15 oz) can pure pumpkin puree
  • 1 3/4 cups cake flour
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 1/2 sticks (12 tbsp) unsalted butter, melted
  • 1/4 cup milk
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • Cooking spray
• For the pie crust cutouts:
  • Half a rolled pie crust (store-bought or homemade)
  • 2 tbsp milk
  • Granulated sugar
• For the filling:
  • 4 oz cream cheese, room temperature
  • 2 cups heavy cream
  • 3/4 cup powdered sugar

 

Directions for the cupcakes:

1. Preheat the oven to 350°F. Place liners into a cupcake tin and spray with cooking spray.
2. Whisk together the pumpkin pie spice, baking powder, flour, and salt in a large bowl.
3. In a separate bowl, whisk together the pumpkin puree, butter, sugar, eggs, vanilla, and milk.
4. Pour the pumpkin puree mixture into the flour mixture. Fold until just incorporated.
5. Scoop the cupcake batter into the lined cupcake tray. Bake for 24 to 28 minutes, rotating the pan halfway through the process.
6. Remove from the oven and allow to cool for a few minutes before transferring to a rack to cool through.
7. For the pie crust cutouts:
8. Line a baking sheet with parchment paper.
9. Cut out 12 shapes from the rolled pie crust and place them on the baking sheet. Brush the tops with milk before sprinkling granulated sugar.
10. Bake in the oven for 10 to 15 minutes or until golden brown, rotating the baking sheet halfway through to cook evenly.
11. Remove from the oven and allow to cool completely.

 

Directions for the filling:

1. In a bowl, beat together the cream cheese and powdered sugar. Pour in 1 cup of the cream and beat until soft peaks form. Pour in the remaining cream and beat until stiff peaks form. Transfer the filling to a pastry bag.

 

Directions for the assembly:

1. Using a melon baller or teaspoon, scoop out a small portion of the top of each cupcake. Set the scooped-out pieces aside.
2. Fill each hole with the cream cheese filling just enough before placing the scooped-out piece back on top.
3. Ice the top of each prepared cupcake using a swirl pattern. If preferred, refrigerate the cupcakes for up to 2 hours.
4. Top each cupcake with a pie crust cutout before serving.

 

3. Pumpkin Roll

Ingredients:

• 2 (3 oz each) packages cream cheese, room temperature
• 3 large eggs
• 1 cup pecans, finely chopped
• 2/3 cup canned pumpkin
• 1 cup powdered sugar, plus more for sprinkling
• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 stick butter (1/2 cup), room temperature
• 1/2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp lemon juice
• 1 tsp ground ginger
• 1/2 tsp salt
• 1 tsp baking powder

 

Directions:

1. Preheat the oven to 350°F. Grease a jelly roll pan (17 1/2 x 12 1/2 inches) and sprinkle flour into the pan.
2. Sift the flour, ginger, salt, baking powder, and cinnamon.
3. Beat the eggs, sugar, pumpkin, and lemon juice using a hand or stand mixer.
4. Add the sifted flour mixture to the egg mixture. Beat until combined.
5. Pour the batter into the jelly roll pan. Top with chopped pecans.
6. Bake for about 14 minutes or until a toothpick comes out clean. Remove from the oven and allow it to cool for 5 minutes. Once cool enough, invert the cake onto a wire rack.
7. Sprinkle powdered sugar on a large tea towel. Gently transfer the cake to the towel. Fold the sides of the towel over the cake and begin to roll the cake in the towel. Place in the refrigerator to cool for 45 minutes.
8. In a bowl, beat together cream cheese, powdered sugar, butter, and vanilla.
9. Take the cooled cake from the refrigerator and carefully unroll it. Spread the cream cheese mixture on top before re-rolling the cake carefully.
10. Dust with powdered sugar before serving.

 

4. Apple Hand Pies

For a twist on the classic apple pie, here’s one of the best Thanksgiving dessert recipes.

Ingredients:

• For the crust:
  • 3 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1/2″ pieces
  • 8 tbsp ice water
  • 3 tbsp granulated sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt
• For the filling:
  • 3 large tart apples (about 1 3/4 lb), cored, peeled, and cut into 1/2-inch pieces
  • 1 tbsp butter
  • 1/3 cup granulated sugar
  • 1/4 cup apple butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp cornstarch or 2 tbsp. all-purpose flour
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
• For the assembly:
  • 1 large egg
  • All-purpose flour, for rolling
  • Turbinado sugar, for sprinkling
  • 1 tbsp water
  • Pinch of kosher salt
  • Vanilla ice cream, for serving (optional)

 

Directions for the crust:

1. Whisk together flour, sugar, and salt in a large bowl. Add the butter pieces and mix in with the flour using your hands. Pour vinegar then ice water, working 1 tbsp at a time. Mix together until a rough dough forms. The dough should be moist (but not wet) and a little crumbly in texture.
2. Lightly flour your work surface. Turn out the rough dough onto the surface and divide into two. Using a rolling pin, carefully flatten each dough ball into disks, avoiding cracking. Cover with plastic wrap and place in the refrigerator for at least 2 hours (up to overnight).

 

Directions for the filling:

1. Melt butter in a skillet over medium heat. Cook the apples, sugar, apple butter, vanilla, and salt until the apples start to soften.
2. Whisk together lemon juice and cornstarch in a small bowl. Add to the skillet and stir. Simmer for about 1 minute or until the mixture thickens slightly, making sure to stir every now and then.
3. Transfer the filling to a separate bowl. Cover and place in the refrigerator for at least 30 minutes (up to overnight).

 

Directions for assembly:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Take out the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes.
3. Whisk together egg, water, and salt in a small bowl.
4. Lightly flour your work surface. Take the dough and roll each one into a 16-inch round disk. Cut out 6-inch circles from each disk.
5. Place around 1/3 cup of filling onto each circle, making sure to leave at least an inch of border.
6. Brush the edges with egg wash before folding them over the filling. It should look like a half-moon. Using a fork, seal the edges.
7. Place the prepared hand pies on the lined baking sheet. Brush the tops with egg wash before cutting slits into each one to allow the steam to escape. Sprinkle the top with sugar and freeze for 20 minutes.
8. Bake the pies in the oven for 30 to 35 minutes or until the crust is golden. Let cool slightly before serving, ice cream is optional.

 

5. No-Bake Pumpkin Cheesecake

The best dessert recipes for Thanksgiving are the ones that don’t need an oven.

Ingredients:

• For the crust:
  • 1 1/2 cup finely crushed gingersnaps
  • 5 tbsp butter, melted
  • 2 tbsp granulated sugar
• For the filling:
  • 1 (15 oz) can pumpkin puree
  • 2 (8 oz) blocks cream cheese, softened
  • 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1 cup powdered sugar
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
• For the topping:
  • Whipped cream
  • Roughly crushed gingersnaps

 

Directions for the crust:

1. Mix crushed gingersnaps, melted butter, and sugar in a bowl. It should look like wet sand.
2. Line an 8-inch springform pan with the crust mixture, patting it down so that it is all in an even layer.

 

Directions for the filling:

1. In a bowl, beat heavy cream until stiff peaks form.
2. Beat cream cheese until soft in a separate bowl. Put in pumpkin puree and powdered sugar and beat again until lumps disappear.
3. Pour in vanilla, cinnamon, nutmeg, and salt. Mix until incorporated. Fold in the whipped cream until just combined.

 

Directions for the assembly:

1. Pour the batter over the prepared crust. Smooth out the top using an offset spatula.
2. Place in the refrigerator for at least 4 hours (up to overnight) to set.
3. Top with whipped cream and crushed gingersnaps before serving.

 

Happy Thanksgiving!

As you can see, there are several Thanksgiving dessert recipes you can put to good use this holiday. Some of them require more work than others, so there’s a dessert for every skill level. Whatever you choose, though, your guests will surely appreciate the tasty treat!

 

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