Thanksgiving dessert is where everyone suddenly finds a little extra room.
Dinner may have involved turkey, stuffing, mashed potatoes, sweet potatoes, rolls, and at least one casserole nobody was supposed to take seconds of.
Then pie appears.
Interesting.
For this collection of Thanksgiving dessert recipes, I wanted more than five versions of the same pumpkin dessert. So we’re mixing things up with maple pecan pie bars, apple crisp, pumpkin cheesecake cups, cranberry orange cake, and cinnamon pear crumble.
You get pumpkin.
You get apples and pecans.
But you also get tart cranberries, juicy pears, warm spices, maple, and plenty of buttery crumbs.
Most of these desserts can be prepared ahead, which is exactly what we need when the oven has already spent Thanksgiving Day working overtime.
What You’ll Need
Maple Pecan Pie Bars
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 3 large eggs
- 3/4 cup pure maple syrup
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 1/4 teaspoon salt
Classic Apple Crisp
- 6 medium apples
- 2 tablespoons fresh lemon juice
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
Pumpkin Cheesecake Cups
- 8 ounces cream cheese, softened
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 cup whipped cream, for serving
- 1/4 cup chopped pecans, for serving
Cranberry Orange Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1/2 cup whole milk
- 1 1/2 cups fresh cranberries
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice, for glaze
Cinnamon Pear Crumble
- 6 ripe but firm pears
- 2 tablespoons fresh lemon juice
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped walnuts
Tools You’ll Need
Most of this is basic baking equipment, so no specialty shopping trip required.
- 9×13-inch baking pan
- 9-inch square baking dish
- 12-cup muffin pan
- 9-inch round cake pan
- Large baking sheet
- Parchment paper
- Large mixing bowls
- Medium mixing bowls
- Electric hand mixer
- Whisk
- Wooden spoon
- Rubber spatula
- Pastry cutter or fork
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Vegetable peeler
- Citrus zester
- Citrus juicer
- Cookie scoop
- Cooling rack
Start With the Dessert You Can Cut Into Little Squares
Maple Pecan Pie Bars
Pecan pie is wonderful. Pecan pie that you can pick up with your fingers might be even more useful at Thanksgiving.
These bars have a buttery shortbread-style crust with a sticky maple pecan filling.
And unlike pie, nobody has to perform questionable geometry while trying to cut twelve equal slices.
Preheat the oven to 350°F.
Line a 9×13-inch baking pan with parchment paper.
In a large bowl, combine the flour, granulated sugar, and salt.
Add the cold cubed butter.
Use a pastry cutter or fork to work the butter into the flour until the mixture becomes crumbly.
Press firmly into the bottom of the prepared pan.
Bake for about 18 to 20 minutes, until the edges are just beginning to turn golden.
Meanwhile, make the filling.
Whisk together the eggs, maple syrup, brown sugar, melted butter, vanilla, and salt.
Stir in the pecans.
Pour the filling over the warm crust.
Return the pan to the oven.
Bake for another 25 to 30 minutes, until the filling is set around the edges and only slightly soft in the center.
Cool completely before slicing.
And I really do mean completely.
Cut warm pecan bars and you’ll have delicious pecan rubble.
Still edible.
Less impressive on a Thanksgiving platter.
Pro Tips
Bake desserts before Thanksgiving Day when possible. Your turkey has already claimed enough oven time.
Let bars and cakes cool before cutting. Warm desserts often fall apart even when they’re perfectly baked.
Use tart apples in sweet desserts. The contrast keeps apple crisp from tasting flat.
Don’t overmix cake batter. Mix only until the flour disappears.
Save whipped cream and final garnishes for serving. Desserts store much better without delicate toppings.
The Apple Dessert That Doesn’t Need a Pie Crust
Classic Apple Crisp
Apple pie is lovely.
Apple crisp asks considerably less from you.
Peel and core the apples.
Cut them into slices about 1/4-inch thick.
Place them in a large bowl.
Add lemon juice, granulated sugar, cinnamon, nutmeg, and 2 tablespoons flour.
Toss until evenly coated.
Transfer the apples to a lightly buttered 9-inch square baking dish.
Now make the topping.
Combine oats, flour, brown sugar, cinnamon, and pecans.
Add the cold butter.
Use your fingers, a fork, or pastry cutter to work the butter into the mixture until you have plenty of uneven crumbs.
Uneven is good.
Tiny crumbs get crisp.
Larger pieces become buttery little clusters.
Scatter everything over the apples.
Bake at 350°F for 40 to 45 minutes, until the fruit is bubbling around the edges and the topping is golden.
Let it rest for about 15 minutes.
Serve warm.
Vanilla ice cream is an obvious addition.
So is whipped cream.
Or you can stand beside the baking dish with a spoon after everyone leaves.
I’m not managing your Thanksgiving leftovers.
Individual Pumpkin Desserts Without Another Pie
Pumpkin Cheesecake Cups
There is usually pumpkin pie somewhere on the Thanksgiving table.
So instead of making another one, let’s turn those flavors into individual cheesecake cups.
Preheat the oven to 325°F.
Line a 12-cup muffin pan with paper liners.
Combine the graham cracker crumbs, melted butter, and brown sugar.
Divide among the muffin cups.
Press the crumbs firmly into the bottoms.
Bake for 5 minutes.
Let cool slightly.
Beat the softened cream cheese until smooth.
Add the pumpkin puree and granulated sugar.
Mix until combined.
Add the egg, vanilla, pumpkin pie spice, and cinnamon.
Mix on low just until smooth.
Divide the filling among the crusts.
Bake for approximately 18 to 22 minutes.
The edges should look set while the centers retain a slight wobble.
Let them cool at room temperature.
Then refrigerate for at least 2 hours.
Top with whipped cream and chopped pecans before serving.
These are very useful for a big Thanksgiving dinner.
No cutting.
No serving knife.
No argument about who received the larger slice.
Everybody gets a cheesecake.
Peace has been restored.
Give Cranberries Something Else to Do
Cranberry Orange Cake
Cranberries spend most of Thanksgiving trapped in a bowl beside the turkey. I think they deserve dessert too.
This cake is buttery and lightly sweet with tart cranberries running through it.
Orange keeps everything bright.
Preheat the oven to 350°F.
Grease and line a 9-inch round cake pan.
Whisk together the flour, baking powder, and salt.
Set aside.
In another bowl, beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time.
Mix in the vanilla and orange zest.
Add about half of the flour mixture.
Mix gently.
Add the orange juice and milk.
Then add the remaining dry ingredients.
Mix just until combined.
Fold in the cranberries.
Spread the batter into the prepared cake pan.
Bake for approximately 35 to 45 minutes, or until a toothpick inserted near the center comes out without wet batter.
Cool in the pan briefly.
Transfer to a cooling rack.
Once completely cool, combine the powdered sugar with 1 tablespoon orange juice.
Drizzle over the cake.
The cranberries stay tart enough to cut through all the sweet food on the Thanksgiving table.
And the color?
Beautiful.
No elaborate decorating needed.
Pears Deserve a Place at Thanksgiving Too
Cinnamon Pear Crumble
Apples get most of the attention once fall arrives.
Meanwhile, pears are sitting there quietly being excellent.
Let’s fix that.
Preheat the oven to 350°F.
Peel and core the pears.
Cut into slices.
Place them in a large bowl.
Add lemon juice, brown sugar, cinnamon, ginger, and flour.
Toss gently.
Transfer to a 9-inch square baking dish.
For the crumble, combine oats, flour, brown sugar, cinnamon, and walnuts.
Add the cold cubed butter.
Work everything together until crumbly.
Scatter generously over the pears.
Bake for 35 to 45 minutes, until golden and bubbling.
Let it cool slightly before serving.
The pears become soft and juicy while the topping stays crisp.
And ginger gives the whole thing a little warmth without making it taste aggressively spiced.
Serve it warm with vanilla ice cream.
Then watch somebody ask why you don’t make pear desserts more often.
What Should You Put on Your Thanksgiving Dessert Table?
You don’t need to make every dessert here.
A good dessert table has contrast.
| Dessert | Flavor | Texture | Make Ahead |
|---|---|---|---|
| Maple pecan bars | Rich, nutty | Gooey and crisp | Yes |
| Apple crisp | Cinnamon apple | Soft and crunchy | Yes |
| Pumpkin cheesecake cups | Creamy, spiced | Smooth | Yes |
| Cranberry orange cake | Tart, citrusy | Soft cake | Yes |
| Pear crumble | Warm, fruity | Juicy and crisp | Yes |
For a smaller gathering, I’d choose two desserts.
One rich option and one fruit dessert works nicely.
For a larger Thanksgiving, three or four gives everyone plenty to choose from.
And if somebody else is already bringing pumpkin pie, excellent.
Your cheesecake cups don’t need to compete with it.
They can quietly disappear on their own.
Make Thanksgiving Dessert the Day Before
This is probably the most useful section in the entire article.
Dessert does not need to be a Thanksgiving Day problem.
Two Days Before
- Make the pecan bars.
- Toast or chop the nuts.
- Measure dry ingredients.
- Prepare graham cracker crumbs.
One Day Before
- Bake the cheesecake cups.
- Bake the cranberry orange cake.
- Assemble the apple crisp.
- Assemble the pear crumble.
Cover and refrigerate the unbaked crisps if preparing them ahead.
Thanksgiving Day
Bake or reheat the fruit desserts.
Slice the pecan bars.
Glaze the cranberry cake.
Add whipped cream to the cheesecake cups.
Done.
Your oven is now available for the food everyone has been talking about since breakfast.
Substitutions and Variations
These Thanksgiving desserts leave plenty of room for small changes.
Pecans: Walnuts work in the bars or apple crisp.
Maple syrup: Use pure maple syrup rather than pancake syrup for the pecan bars.
Apples: Granny Smith, Honeycrisp, Braeburn, or Pink Lady are good choices for baking.
Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
Graham crackers: Crushed vanilla wafers can work for cheesecake crusts.
Fresh cranberries: Frozen cranberries can usually be used without thawing, though baking time may need a slight adjustment.
Orange: Lemon creates a sharper citrus flavor in the cranberry cake.
Pears: Bartlett, Bosc, or Anjou pears can work. Choose fruit that is ripe but still firm enough to slice.
Walnuts: Pecans work beautifully in the pear crumble.
For nut-free desserts, leave nuts out of the fruit crisps and use a suitable nut-free topping.
For the pecan bars, choose another dessert entirely if serving someone with a tree nut allergy rather than trying to turn a pecan dessert into a nut-free one.
Don’t Make Every Dessert Heavy
Thanksgiving dinner is already rich.
If you have pumpkin pie, pecan pie, cheesecake, chocolate cake, and bread pudding on the same table, people may take two bites of each and surrender.
Mix things up.
A fruit crisp gives you tartness.
Cranberry cake feels lighter than cheesecake.
Small bars let guests control their portions.
Individual cheesecake cups are easier to serve than another full cake.
Dessert variety is more useful than dessert quantity.
Unless your family considers five pies a minimum requirement.
Every family has traditions.
How Much Dessert Do You Need?
If you’re serving multiple desserts, make portions smaller.
People like trying more than one.
For around 8 to 10 guests, two or three dessert choices are usually plenty, especially after a large meal.
For a larger gathering, add another dessert rather than making enormous quantities of the same one.
Bars are particularly useful because you can cut them into small squares.
Cheesecake cups are already portioned.
Fruit crisps can be served in smaller spoonfuls.
And cake can be cut into thin slices.
Everyone gets to sample.
Nobody has to commit to a dessert the size of a dinner plate.
Easy Toppings to Put on the Table
Instead of decorating every dessert individually, put a few toppings nearby.
Try:
- Whipped cream
- Vanilla ice cream
- Chopped pecans
- Caramel sauce
- Maple syrup
- Fresh orange zest
- Cinnamon
- Fresh cranberries for decoration
Guests can add what they want.
Warm apple crisp with vanilla ice cream is hard to argue with.
Pumpkin cheesecake cups need very little beyond whipped cream.
And cranberry cake is perfectly happy with its orange glaze.
Leftovers and Storage
Dessert leftovers are one of Thanksgiving’s better problems.
Maple pecan bars: Store covered in the refrigerator for up to about 4 days.
Apple crisp: Refrigerate for 3 to 4 days. Reheat gently before serving if you prefer it warm.
Pumpkin cheesecake cups: Keep refrigerated and use within about 3 to 4 days.
Cranberry orange cake: Store covered at room temperature for about 1 to 2 days or refrigerate for longer storage.
Pear crumble: Refrigerate for 3 to 4 days.
Refrigerate desserts containing dairy or eggs promptly.
Fruit crisps can be reheated in the oven to help bring some crispness back to the topping.
Frequently Asked Questions
What are good desserts for Thanksgiving besides pumpkin pie?
Apple crisp, pecan bars, cranberry cake, pear crumble, cheesecake, bread pudding, and apple cake are all great choices.
What Thanksgiving desserts can I make ahead?
Pecan bars, cheesecake cups, cakes, and fruit crisps can all be prepared partly or completely ahead.
What is the easiest Thanksgiving dessert here?
Apple crisp and pear crumble are especially forgiving because the topping doesn’t need to look perfect.
Can I make pumpkin cheesecake cups the day before?
Yes. They actually benefit from chilling, making them a great make-ahead dessert.
Can I use frozen cranberries in the cake?
Yes. They can generally be added while still frozen. The cake may need a little additional baking time.
Which apples are good for apple crisp?
Granny Smith, Honeycrisp, Pink Lady, Braeburn, and similar firm apples work well.
How do I know when cheesecake cups are done?
The edges should be set while the centers still have a slight wobble. They will continue setting as they cool and chill.
Can I make the fruit crumbles ahead?
Yes. Assemble them ahead, refrigerate, and bake closer to serving.
What dessert should I bring to a Thanksgiving potluck?
Pecan bars and cranberry orange cake travel especially well. Individual cheesecake cups are also convenient if you can keep them chilled.
How many Thanksgiving desserts should I serve?
Two or three different desserts are plenty for many gatherings. Larger groups may appreciate more variety.
Wrapping Up
Nobody needs five complicated pies to make Thanksgiving dessert feel special.
Give people something creamy.
Something fruity.
Something crunchy.
And something they can quietly grab for a second serving.
Make the maple pecan bars ahead.
Put pumpkin cheesecake cups in the refrigerator the night before.
Let apples bubble underneath a cinnamon crumble.
Give tart cranberries a chance to become cake.
And if you’ve never put pears on your Thanksgiving dessert table, this might be their year.
The goal isn’t to spend Thanksgiving trapped in the kitchen.
It’s to put dessert on the table, pour yourself something warm, and finally sit down.
If you try one of these Thanksgiving dessert recipes, leave a comment and tell me which one made your holiday table.
And if dessert somehow disappeared after everyone insisted they were “too full,” I’d like to hear about that too.
