45 Thanksgiving Cookies for a Sweet Holiday Season

The dessert table on Thanksgiving usually revolves around pie, yet a plate of fresh-baked cookies makes everyone smile while the turkey rests or football plays in the background. From pumpkin-spice riffs on classics to nut-filled shortbreads reminiscent of pecan pie, the ideas below pack autumn flavor into handheld treats. Bake a few, bake them all, or swap them into your holiday cookie tins for something a little different this year.

1. Pumpkin Spice Snickerdoodle

Start with a classic snickerdoodle base and stir in pumpkin purée plus a dash of cloves and nutmeg. Chilling the dough keeps the cookies thick and chewy while crinkly tops form in the oven. A final roll in cinnamon sugar gives every bite that cozy, familiar aroma.

2. Cranberry-Orange Shortbread

Buttery shortbread meets bright citrus in this simple slice-and-bake recipe. Finely chopped dried cranberries add pops of tart sweetness, while orange zest perfumes the dough. The cookies hold their shape well, making them travel-friendly for potlucks or hostess gifts.

3. Pecan Pie Thumbprints

Imagine the best part of pecan pie—its caramel-like center—tucked into a bite-size butter cookie. Brown sugar and corn syrup bubble together on the stovetop, then spoon into thumb-indented mounds of dough. Toasted pecan bits crown each cookie for crunch.

4. Maple Brown Sugar Cookies

Pure maple syrup replaces part of the granulated sugar, lending depth and a hint of smokiness. A sprinkle of flaky salt on top balances the sweetness. These cookies stay soft for days, so they work well for early prep.

5. Apple Cider Oatmeal Cookies

Reduced apple cider concentrates tangy apple flavor without adding excess liquid. Old-fashioned oats contribute chew, while dried apple pieces dot the dough. The spice blend mirrors mulled cider, making the kitchen smell like a fall festival.

6. Sweet Potato Molasses Cookies

Mashed baked sweet potato keeps these cookies tender and naturally orange. Molasses deepens the color and brings classic ginger cookie vibes. A coating of sanding sugar adds subtle crunch on the outside.

7. Salted Caramel Turtle Cookies

Bake chocolate cookie rounds, then push a caramel square into each while still hot. Once cooled, drizzle with extra chocolate and place a pecan on top. A pinch of flaky salt makes the flavors pop without being cloying.

8. Gingerbread Leaf Cut-Outs

This dough rolls out smoothly and keeps crisp edges, perfect for decorative cutters. Dark brown sugar, molasses, and three kinds of ground ginger ensure robust spice. Royal icing gives each cookie a polished finish while letting the ginger flavor shine.

9. Chocolate Cranberry Biscotti

Twice-baked biscotti stay crunchy enough for dunking yet don’t crumble apart. Tart dried cranberries counterbalance rich cocoa powder and dark chocolate chunks. A quick dip in melted chocolate looks pretty and seals in freshness.

10. Chai Spice Sugar Cookies

Ground cardamom, cinnamon, ginger, and black pepper evoke your favorite latte in cookie form. The dough bakes up soft in the center with lightly crisp edges. Pair these with hot tea and you may forget pie entirely.

11. Toasted Pecan Sandies

Toasting pecans before folding them into the dough heightens nuttiness. Because sandies are naturally crumbly, letting them cool fully on the sheet pan prevents breakage. A dusting of powdered sugar feels festive without overpowering the butter flavor.

12. White Chocolate Pumpkin Chip Cookies

White chocolate brings creamy sweetness that pairs well with earthy pumpkin. Using pumpkin pie spice means you don’t have to measure individual spices every time. Chill the dough for at least 30 minutes to avoid spreading.

13. Bourbon Chocolate Chunk Cookies

A splash of bourbon in the dough adds oaky depth without tasting boozy. Large hand-cut chocolate chunks melt into gooey pockets. Let the dough rest overnight to allow flavors to mingle and to develop caramelized edges during baking.

14. Brown Butter Sage Cookies

Brown butter creates nutty undertones, while finely minced fresh sage leaves lend an herby surprise. The result works remarkably well alongside coffee or even a cheese board. Keep the sage subtle so the butter still leads.

15. Cranberry Pistachio Icebox Cookies

Icebox cookies save time because the dough is prepped in advance, chilled, then sliced. Bright red cranberries and green pistachios look merry even before December. Bake straight from the fridge for tidy round edges.

16. Pumpkin Cheesecake Sandwich Cookies

Soft pumpkin cookies act as the cake layers, while a tangy cream cheese buttercream mimics cheesecake flavor. Chill assembled sandwiches so the filling sets and the cookies soften just enough. They store well stacked between parchment in the fridge.

17. Spiced Cranberry Macarons

Tart cranberry powder colors the almond shells naturally. A white chocolate ganache infused with cinnamon and clove gives subtle heat. Macarons need a 24-hour rest in the fridge so the shells absorb moisture and develop signature chew.

18. Caramel Apple Thumbprints

Fill each thumbprint with apple butter during baking, then spoon warm caramel over the center afterward. The combination tastes like apple pie in miniature. A sprinkle of sea salt offsets the sweetness and echoes classic caramel apples.

19. Triple Ginger Molasses Cookies

Freshly grated ginger, ground ginger, and diced crystallized ginger layer heat and flavor. Dark molasses and brown sugar keep the texture soft and fudgy. Roll the dough in coarse sugar so the exterior crackles beautifully.

20. Pumpkin Pie Linzer Cookies

Traditional linzer dough gets a seasonal twist with pumpkin seeds ground into the flour mix. Instead of jam, a thick pumpkin butter sits between the cookie layers. Decorative cut-outs showcase the orange center for eye-catching results.

21. Maple Pecan Biscotti

Maple syrup sweetens the dough and creates a glaze that hardens during the second bake. Chopped toasted pecans add robust crunch in every slice. Serve these next to a pot of coffee for a light finish after a heavy meal.

22. Cranberry White Chocolate Oatmeal Cookies

Hearty oats provide texture, while creamy white chocolate balances tangy cranberries. The cookies travel well in tins and stay moist thanks to brown sugar. Slightly underbake for a chewy center that holds up for days.

23. Sweet Potato Snickerdoodles

Trading pumpkin for roasted sweet potato gives a gentler, earthy sweetness. Cream of tartar keeps the classic snickerdoodle tang. Roll generously in cinnamon sugar and bake until the edges just set for a soft bite.

24. Chocolate-Dipped Hazelnut Shortbread Leaves

Ground hazelnuts replace some of the flour, creating nutty depth. Leaf cutters nod to autumn foliage, and a dip in melted chocolate makes them party-ready. Allow the chocolate to set on parchment before stacking.

25. Butterscotch Oatmeal Lace Cookies

These thin cookies spread into lacy patterns thanks to melted butter and brown sugar. Butterscotch chips stirred in right after baking melt into pockets of caramel flavor. Handle gently once they cool to avoid breakage.

26. Apple Butter Spice Cookies

Apple butter replaces some of the fat and sugar, adding intense apple taste. Cinnamon, allspice, and ginger accent the fruit notes. The cookies stay soft for days—perfect for shipping to family.

27. Cinnamon Roll Cookies

Rolled sugar-cookie dough swirled with cinnamon sugar mimics classic breakfast rolls. A quick drizzle of powdered-sugar frosting seals the deal. Slice the chilled log with dental floss for clean spiral edges.

28. Almond Cranberry Rugelach

Flaky cream-cheese dough wraps around almond paste and tart cranberry jam. Rolling from the wide end to the point creates neat crescents that puff up in the oven. A sprinkling of turbinado sugar lends sparkle and crunch.

29. Pumpkin Spice Macarons

Pumpkin pie spice flavors both the almond shells and the buttercream filling. Because macarons are finicky about moisture, pumpkin flavor comes from spice rather than actual purée. Orange gel coloring makes the treat unmistakably seasonal.

30. Caramel Pecan Shortbread Bars

While technically bar cookies, these slice neatly like firm fudge. A buttery shortbread crust supports silky caramel studded with toasted pecans. Chill before cutting for picture-perfect edges.

31. Chocolate Pumpkin Whoopie Pies

Dark cocoa cakes sandwich a spiced pumpkin buttercream that’s light yet rich. The contrast of flavors satisfies chocolate and pumpkin fans alike. Wrap each pie in plastic to keep them fluffy until serving time.

32. Pumpkin Chocolate Chip Biscotti

Pumpkin purée adds moisture, so these biscotti stay slightly softer than traditional versions. Mini chocolate chips scatter evenly without sinking. Enjoy with hot cocoa or plunge into espresso for a sweet pick-me-up.

33. Spiced Rum Raisin Cookies

Soak golden raisins in spiced rum overnight to infuse them with warmth. The cookie dough echoes those spices—think cinnamon and nutmeg—creating a cozy bite. Most of the alcohol bakes off, leaving behind aroma, not bite.

34. Maple Bacon Cookies

Salty-sweet lovers will appreciate crispy bacon folded into maple-flavored cookie dough. Use thick-cut bacon cooked until just shy of brittle so it stays chewy in the oven. A dab of maple glaze on top seals in moisture.

35. Pumpkin-Pecan Breakfast Cookies

Whole-grain oats, pumpkin, and chopped pecans create a hearty cookie that doubles as an on-the-go snack. Honey sweetens naturally, and mini chocolate chips make them feel like dessert. Bake a batch the night before Thanksgiving for easy breakfast bites.

36. Cranberry Orange Biscotti

Fresh orange zest brightens each bite, while dried cranberries supply chew and tartness. Because biscotti keep for weeks, they’re ideal for holiday gifting. Dip one side in white chocolate if you’d like extra sweetness.

37. S’mores Pumpkin Cookies

These chewy pumpkin cookies get studded with graham cracker bits, chocolate chunks, and gooey marshmallows. A quick broil at the end toasts the marshmallows just enough. It’s fireside flavor without leaving the dining room.

38. Cranberry Jam Thumbprints

Homemade or store-bought cranberry jam sits snugly in buttery shortbread bases. The jam sets as the cookies cool, preventing sticky messes later on. Dust with powdered sugar right before serving for a snow-kissed effect.

39. Apple Pie Crumble Cookies

Chunks of dried apple and warm spices flavor a soft cookie, while a buttery crumble topping mirrors pie crust. Bake until edges are golden and streusel is crisp. These smell so good they rarely make it off the cooling rack.

40. Brown Sugar Pecan Meringues

Substituting part of the granulated sugar with light brown sugar gives nutty caramel notes and a delicate tan hue. Fold in finely chopped toasted pecans for extra flavor and texture. Low, slow baking produces crisp shells that melt on the tongue.

41. Caramelized White Chocolate Cranberry Cookies

Slow-roasting white chocolate turns it deeply butterscotch-colored, boosting complexity. Fold the caramelized chunks into a vanilla base alongside dried cranberries. Every bite balances creamy sweetness with tart fruit.

42. Pumpkin Spice Biscotti with Pepitas

Pepitas sprinkled on top toast during baking, giving color contrast and crunch. Pumpkin purée keeps the biscotti slightly cakey, so slices aren’t tooth-breakingly hard. Package a few with a bag of coffee for an easy hostess gift.

43. Molasses Crinkle Cookies

Rich molasses, ground ginger, and cinnamon create an aromatic dough that spreads into perfect rounds. Rolling each ball in granulated sugar before baking produces sparkling crackled tops. Let cookies rest on the sheet pan for two minutes to finish setting.

44. Oatmeal Cranberry White Chocolate Bars

Bar cookies save time by skipping scooping—simply press dough into the pan. White chocolate drizzled on top hardens into a sweet glaze that keeps bars moist. Cut when completely cool for tidy edges.

45. Pecan Praline Cookies

Chewy brown-sugar cookies meet a quick stovetop praline glaze poured on while still warm. Toasted pecan halves adhere to the glossy topping for a candy-like finish. They firm up as they cool, achieving a delicate crunch.