40 Thanksgiving Desserts for a Sweet Feast

Thanksgiving dinner often ends with belts loosened and smiles all around, but the sweet course is where gratitude truly meets glee. From buttery pies to creamy cheesecakes, the treats below run the gamut from traditional comforts to modern mash-ups. Each one can be prepared in a home kitchen without special equipment, travels well to potlucks, and stands up proudly on a holiday buffet. Browse, bake, and share the love—there’s plenty of sugar to go around.

1. Classic Pumpkin Pie

Canned pumpkin purée, evaporated milk, and warming spices create the custard that defines this holiday icon. Blind-baking the crust keeps the bottom crisp while the filling bakes until just set. A dollop of lightly sweetened whipped cream adds airy contrast. Bake the night before and let it chill for slices that hold their shape.

2. Pecan Pie Bars

All the gooey richness of pecan pie meets the portable ease of a cookie bar. A shortbread base supports a brown sugar–corn syrup filling studded with toasted pecans. Once cooled, the slab cuts cleanly into tidy squares—ideal for sharing. Wrap extras in wax paper for next-day snacking.

3. Apple Crisp

Tart apples tossed with cinnamon bake beneath a crunchy oat topping that turns golden in the oven. The contrast of tender fruit and crisp streusel is pure comfort. Serve warm so the juices mingle with a scoop of ice cream. Leftovers reheat nicely for breakfast—no judgment here.

4. Sweet Potato Cheesecake

Roasted sweet potatoes fold into a silky cream-cheese mixture, lending earthy sweetness and a sunset hue. A pecan-graham crust adds nuttiness and subtle spice. Chill the cake overnight for the smoothest texture. A drizzle of maple syrup just before serving ties it all together.

5. Cranberry Upside-Down Cake

Fresh cranberries simmer with brown sugar to form a jewel-like topping that caramelizes in the oven. When inverted, the cake reveals a glossy cranberry crown that balances sweet and tart in every bite. The tender crumb soaks up the berry juices. Serve slices slightly warm with vanilla ice cream.

6. Maple Praline Bread Pudding

Day-old brioche cubes soak in a custard infused with maple syrup, then bake until puffed and golden. A quick stovetop praline of butter, brown sugar, and pecans adds crunch. The result is a dessert that feels both homey and decadent. Leftovers warm beautifully in the microwave.

7. Chocolate Bourbon Pecan Pie

Chocolate chips melt into the classic gooey pecan filling, while a splash of bourbon lends depth and warmth. The crust stays flaky, providing welcome contrast. Slice thin—this pie is intense. A little whipped cream helps temper the richness.

8. Caramel Apple Trifle

This showstopper layers cinnamon-sautéed apples, cubes of pound cake, and fluffy whipped cream. A drizzle of salted caramel between layers keeps each bite moist and flavorful. Build the trifle a few hours ahead so flavors meld. Serve with long spoons to reach the bottom goodies.

9. Gingerbread Bundt Cake

Molasses, fresh ginger, and warm spices give this cake a fragrant punch. Baking it in a Bundt pan ensures an impressive shape with crisp edges. A simple sugar dusting lets the flavor shine. Slice alongside hot coffee for a cozy finish.

10. Brown Butter Pumpkin Blondies

Browned butter brings nutty depth to chewy blondies packed with pumpkin purée. White chocolate chips add pockets of sweetness. Let the bars cool completely before cutting to keep edges sharp. They freeze well, making them a handy make-ahead treat.

11. Caramel Pecan Cheesecake

A velvety vanilla cheesecake sits on a graham crust, crowned with buttery caramel and toasted pecans. Baking in a water bath keeps the filling crack-free. Chill for at least four hours so flavors deepen. Thin caramel just before serving for picture-perfect drips.

12. Cinnamon Roll Bread Pudding

Leftover cinnamon rolls get new life when soaked in vanilla custard and baked until puffed. A quick cream cheese glaze echoes classic cinnamon-roll icing. The result is gooey, fragrant, and spoon-worthy. Serve straight from the dish for peak coziness.

13. Pear & Almond Galette

Thin pear slices fan across a flaky pastry that folds up to hug the fruit. A smear of almond frangipane beneath the pears adds elegance and subtle sweetness. No pie pan means fuss-free assembly. Bake until juices bubble and crust turns deep golden.

14. Pumpkin Tiramisu

Ladyfingers dunked in espresso mingle with a mascarpone-pumpkin filling spiced with cinnamon. Chilling overnight allows the cookies to soften into cake-like layers. A final cocoa dusting offers bittersweet balance. Slice with a sharp knife for clean layers.

15. Cranberry Orange Shortbread Cookies

Dried cranberries and fresh orange zest brighten buttery shortbread dough. The cookies hold their shape, making them travel-friendly. Sprinkle coarse sugar on top for sparkle and crunch. A tin of these makes a thoughtful hostess gift.

16. Chocolate Hazelnut Tart

Silky chocolate ganache meets a crisp hazelnut crust for pure decadence. A pinch of sea salt sharpens flavors without stealing the show. The tart sets in the fridge, freeing oven space for the main meal. Serve small wedges—richness abounds.

17. Butterscotch Pots de Crème

Brown sugar, butter, and cream simmer into a silky butterscotch custard baked gently in a water bath. The individual portions feel elegant and portion-controlled. A cloud of whipped cream balances the sweetness. Chill at least four hours for maximum velvety texture.

18. Spiced Pumpkin Cheesecake Bars

Cheesecake bars combine the ease of a sheet dessert with the luxury of cheesecake. Pumpkin purée and aromatic spices flavor the creamy filling, while a crushed-gingersnap crust adds snap. Let the slab cool completely before slicing. Dust lightly with nutmeg to finish.

19. Apple Cider Doughnut Bread

Concentrated apple cider lends intense flavor to a quick bread reminiscent of orchard doughnuts. A warm butter bath followed by cinnamon-sugar creates a sparkly crust. The loaf stays tender for days. Toast a slice and smear with apple butter for double apple bliss.

20. Pumpkin Chiffon Pie

Gelatin sets a spiced pumpkin custard folded with whipped egg whites, yielding a texture lighter than classic pumpkin pie. A graham crust supports the delicate filling. Chill for at least four hours to ensure a clean cut. Garnish with chocolate curls for contrast.

21. Sweet Potato Pie with Toasted Marshmallow

Silky sweet potato filling sits in a flaky crust, similar to pumpkin but earthier. Marshmallows toasted under the broiler give nostalgic campfire flair. Let the pie cool before torching the topping to avoid melting the filling. Slice with a hot knife for tidy servings.

22. Salted Caramel Pecan Fudge

Quick stovetop fudge relies on condensed milk and chocolate for foolproof setting. Swirls of caramel sauce and toasted pecans add crunch and depth. A pinch of flaky salt keeps sweetness in check. Store in an airtight tin for up to two weeks.

23. Maple Walnut Custard

Rich egg custard sweetened with pure maple syrup bakes low and slow until just set. Toasted walnuts stirred in at the end provide textural surprise. Serve chilled to let flavors mellow. A quick torch can caramelize the top for extra flair.

24. Cranberry Swirl Pavlova

Egg whites whip into a glossy meringue that bakes into a crisp shell with marshmallowy center. Tart cranberry sauce swirled through the mixture creates striking streaks and flavor pops. Top with lightly sweetened whipped cream. Assemble just before serving to keep the shell crunchy.

25. Sticky Toffee Date Cake

Chopped dates soak in hot espresso, lending moisture and caramel notes to a tender cake. A buttery toffee sauce poured over while warm seeps into every crumb. Serve with vanilla ice cream to temper the richness. Reheat slices in the microwave for 20 seconds to revive the sauce.

26. Pumpkin Spice Crème Brûlée

Classic custard meets pumpkin purée and autumn spices for a seasonal twist. Just before serving, a thin layer of sugar is torched to glassy perfection. The contrast of crisp shell and creamy center never fails to impress. Serve chilled with tiny spoons for the satisfying crack.

27. Chocolate Cranberry Bread Pudding

Chunks of challah soak up a chocolate custard dotted with dried cranberries. Baking yields a pudding with crisp edges and fudgy middle. A splash of orange liqueur is optional but delightful. Serve with whipped cream or a scoop of ice cream.

28. Cardamom Pear Upside-Down Cake

Fragrant cardamom perfumes a butter cake baked over caramelized pear slices. Inversion reveals glistening fruit that keeps the crumb moist. A hint of lemon zest brightens the spice. Serve slightly warm for the best aroma.

29. Pecan Pie Brownies

Fudgy brownies form the base, while a sweet pecan topping bakes on top, marrying two beloved desserts. Cool completely so layers set firmly. Each bite offers crunch, chew, and deep chocolate. They’re irresistible at room temperature or chilled.

30. Apple Butter Hand Pies

Flaky dough envelopes spiced apple butter for a mess-free, grab-and-go treat. A brush of egg wash and sprinkle of turbinado sugar gives them sparkle. Bake until puffed and deeply golden. Serve slightly warm or at room temperature.

31. Pumpkin Chocolate Chip Cookies

These cakey cookies combine pumpkin purée with dark chocolate chips for comforting flavors in every bite. A pinch of espresso powder intensifies the chocolate. Cooling on wire racks prevents sogginess. Store in an airtight container to keep them soft.

32. Bourbon Caramel Bread Pudding

Buttery challah and raisins soak in a vanilla custard spiked with bourbon. After baking, a warm caramel sauce—also kissed with bourbon—gets poured on top. The spirits cook off, leaving depth of flavor. Serve in generous scoops with extra sauce on the side.

33. Cranberry Apple Slab Pie

A half-sheet pan pie feeds a crowd without fussing over multiple rounds. The tartness of cranberries balances sweet apples, while lattice strips look festive. Cutting into squares makes serving effortless. Ice-cold vanilla ice cream is the perfect partner.

34. Maple Pecan Blondies

Rich brown sugar and pure maple syrup give these blondies deep caramel notes. Toasted pecans deliver crunch in every bite. Under-bake slightly for a fudgy center. Cool before slicing into tidy bars.

35. Pumpkin Roll with Cream Cheese Filling

A thin pumpkin sponge cake bakes quickly, then rolls around tangy cream cheese frosting. Dusting with powdered sugar hides any cracks and looks snowy. Chill the log for at least two hours before slicing. Each spiral slice looks as good as it tastes.

36. Mini Cranberry Cheesecakes

Individual cheesecakes bake in a muffin tin over cookie crumbs, ensuring perfect portions. A quick cranberry compote spoons over each one for a jewel-like finish. They set in under two hours, freeing up oven space. Peel away the wrappers just before serving.

37. Sweet Potato Pound Cake

Mashed sweet potatoes keep this pound cake moist while adding a gentle earthy sweetness. Brown sugar and warm spices echo classic pie flavors. The dense crumb slices neatly, making it travel-friendly. A light glaze of milk and powdered sugar adds sheen.

38. Chocolate Pumpkin Marble Cake

Pumpkin batter intertwines with rich chocolate batter for a striking marbled look. Sour cream keeps the loaf tender for days. Serve thick slices with coffee for a not-too-sweet finale. Leftovers toast well under the broiler.

39. Brown Sugar Meringue Kisses

Replacing some white sugar with brown lends caramel flavor to airy meringue cookies. Low, slow baking dries them until crisp outside and slightly chewy inside. Store in an airtight jar to preserve the crunch. They make a charming garnish for pies and puddings.

40. No-Bake Pumpkin Pie Parfaits

Creamy pumpkin mousse layers with spiced cookie crumbs for a fuss-free dessert that skips the oven. Assemble in small jars or glasses for an appealing presentation. Chill for at least one hour so flavors meld. Top with extra cookie crumble just before serving for crunch.