Pumpkin has a very comfortable position at Thanksgiving.
It already belongs on the table, everyone expects it to show up somewhere, and it works with cinnamon, maple, pecans, cream cheese, chocolate, caramel, and plenty of whipped cream.
That gives us options beyond making another standard pie.
These Thanksgiving pumpkin dessert recipes are easy enough for a holiday kitchen but still feel special enough for the dessert table. We’re making pumpkin cheesecake bars, pumpkin spice cake, pumpkin bread pudding, maple pumpkin mousse, and pumpkin pecan crumble.
Some can be made a day or two ahead, which is especially useful when the turkey has already claimed most of Thanksgiving.
1. Pumpkin Cheesecake Bars
Pumpkin cheesecake bars give you everything people like about pumpkin cheesecake without requiring a springform pan, water bath, or nervous inspection of the center every six minutes.
They also slice neatly, which makes them much easier for a crowded Thanksgiving dessert table.
What You’ll Need
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup plain pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
For serving:
- Whipped cream
- Ground cinnamon, optional
Make the Crust
Heat the oven to 350°F.
Line an 8-inch square baking pan with parchment paper, leaving enough over the sides to lift the bars out later.
Mix the graham cracker crumbs, sugar, cinnamon, and melted butter.
Press firmly into the bottom of the pan.
Bake for 8 minutes.
Let it cool slightly while you prepare the filling.
Make the Pumpkin Filling
Beat the softened cream cheese and sugar until smooth.
Add pumpkin puree.
Mix in the eggs one at a time.
Add vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Mix only until smooth.
Pour over the crust.
Bake for approximately 35 to 42 minutes.
The edges should look set while the center still has a slight wobble.
Cool at room temperature briefly, then refrigerate until fully chilled.
For the neatest slices, chill for at least 4 hours, preferably overnight.
Lift from the pan using the parchment.
Cut into squares.
Top with whipped cream just before serving.
Use Pumpkin Puree
Make sure you’re buying plain pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, which can throw off the sweetness and texture.
One can says pumpkin.
The other says pumpkin.
Grocery shopping occasionally enjoys creating unnecessary suspense.
2. Easy Pumpkin Spice Cake With Cream Cheese Frosting
This cake is soft, warmly spiced, and much easier to serve than a layered cake.
Bake it in a 9-by-13-inch pan, spread frosting over the top, and you’re finished.
It also travels well if Thanksgiving dinner is happening somewhere else.
What You’ll Need
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup plain pumpkin puree
- 3 large eggs
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional topping:
- Chopped pecans
- Cinnamon
- Caramel drizzle
Bake the Cake
Heat the oven to 350°F.
Grease a 9-by-13-inch baking pan.
Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In another bowl, whisk granulated sugar, brown sugar, pumpkin, eggs, oil, and vanilla.
Add the dry ingredients.
Stir just until combined.
Spread the batter evenly in the pan.
Bake for approximately 28 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool completely.
Make the Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar.
Mix in vanilla and salt.
Spread over the cooled cake.
Top with chopped pecans or a light sprinkle of cinnamon.
Keep the finished cake refrigerated because of the cream cheese frosting.
Take it out shortly before serving so the frosting can soften slightly.
This is the dessert for anyone who likes pumpkin pie but would prefer Thanksgiving dessert to arrive with more frosting.
3. Pumpkin Bread Pudding With Maple Sauce
Bread pudding is useful at Thanksgiving because it feels cozy without needing complicated decorating.
It also turns ordinary bread into something people suddenly become very interested in.
Slightly stale bread has excellent holiday career prospects.
What You’ll Need
For the bread pudding:
- 10 cups cubed day-old brioche or challah
- 1 1/2 cups plain pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, optional
For the maple sauce:
- 4 tablespoons unsalted butter
- 1/2 cup pure maple syrup
- 1/2 cup heavy cream
- Pinch of salt
Assemble the Bread Pudding
Butter a 9-by-13-inch baking dish.
Spread the bread cubes inside.
In a large bowl, whisk pumpkin puree, milk, cream, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Pour the custard over the bread.
Press the bread down gently so it absorbs the liquid.
Let it stand for 20 to 30 minutes.
Sprinkle pecans over the top if using.
Bake
Heat the oven to 350°F.
Bake for approximately 45 to 55 minutes, until the center is set and the top is lightly browned.
The center should reach 160°F or higher because the custard contains eggs.
Let it rest for about 10 minutes before serving.
Make the Maple Sauce
Melt the butter in a small saucepan.
Add maple syrup, cream, and salt.
Bring to a gentle simmer.
Cook for 3 to 5 minutes, stirring occasionally.
Spoon the warm sauce over individual portions.
You do not need to soak the entire bread pudding in sauce before serving.
People can choose their own level of maple commitment.
4. Maple Pumpkin Mousse Cups
Not every Thanksgiving dessert needs oven time.
Pumpkin mousse is cold, creamy, easy to portion, and especially helpful when every rack in the oven already has a casserole occupying it.
These can also be made a day ahead.
What You’ll Need
- 8 ounces cream cheese, softened
- 1 cup plain pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 1/2 cups cold heavy whipping cream
For serving:
- Crushed graham crackers
- Chopped pecans
- Whipped cream
- Cinnamon
Make the Pumpkin Mixture
Beat the cream cheese until completely smooth.
Add pumpkin puree, maple syrup, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and salt.
Beat until smooth.
Whip the Cream
In a separate chilled bowl, whip the heavy cream until medium-stiff peaks form.
Fold about one-third of the whipped cream into the pumpkin mixture to loosen it.
Gently fold in the remaining cream.
Do not aggressively stir.
We’re trying to keep the mousse light, not interrogate it.
Chill
Spoon the mousse into small glasses or dessert cups.
Cover and refrigerate for at least 2 hours.
Just before serving, add crushed graham crackers, pecans, whipped cream, or cinnamon.
Because the mousse contains dairy, keep it refrigerated until serving and do not leave it at room temperature for more than 2 hours.
5. Pumpkin Pecan Crumble
This dessert sits somewhere between pumpkin pie and fruit crumble.
The bottom is soft and custardy.
The top is buttery, crisp, and full of pecans.
It is particularly good served warm with vanilla ice cream.
What You’ll Need
For the pumpkin filling:
- 1 can plain pumpkin puree, 15 ounces
- 1 cup evaporated milk
- 2 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
For the crumble topping:
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
Make the Filling
Heat the oven to 350°F.
Grease an 8-inch or 9-inch square baking dish.
Whisk pumpkin puree, evaporated milk, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Pour into the baking dish.
Make the Crumble
Mix flour, oats, pecans, brown sugar, cinnamon, and salt.
Add melted butter.
Stir until crumbs form.
Scatter evenly over the pumpkin filling.
Bake
Bake for approximately 40 to 50 minutes, until the pumpkin filling is set and the topping is golden.
The center should reach at least 160°F because the filling contains eggs.
Let it cool for about 20 minutes before serving warm.
Add vanilla ice cream or whipped cream.
Pumpkin pie can keep its official title.
This dessert is doing perfectly well without one.
Which Thanksgiving Pumpkin Dessert Should You Make?
| Dessert | Texture | Difficulty | Make-Ahead |
|---|---|---|---|
| Pumpkin Cheesecake Bars | Creamy | Easy | Excellent |
| Pumpkin Spice Cake | Soft and moist | Easy | Excellent |
| Pumpkin Bread Pudding | Custardy | Easy | Good |
| Maple Pumpkin Mousse | Light and creamy | Very easy | Excellent |
| Pumpkin Pecan Crumble | Creamy and crisp | Easy | Good |
For the easiest make-ahead dessert, choose the cheesecake bars or mousse.
For a crowd, the pumpkin spice cake is probably the simplest.
For something warm after dinner, make bread pudding or pumpkin pecan crumble.
Tools You’ll Need
- 8-inch or 9-inch square baking pan
- 9-by-13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small saucepan
- Parchment paper
- Cooling rack
- Electric hand mixer for mousse
You do not need all of these tools for every recipe.
Nobody needs to unload the entire kitchen drawer because pumpkin entered the building.
Pro Tips for Better Pumpkin Desserts
Use plain pumpkin puree. Pumpkin pie filling already contains added sugar and spices.
Measure flour correctly. Spoon it into the measuring cup and level it rather than packing it down.
Let cream cheese soften first. Cold cream cheese tends to create lumps in cheesecake filling and frosting.
Do not overbake custard-style desserts. Cheesecake bars should still have a slight wobble when they come out of the oven.
Give chilled desserts enough time. Cheesecake bars and mousse improve after several hours in the refrigerator.
Pumpkin Puree vs. Pumpkin Pie Filling
This causes more Thanksgiving baking confusion than it should.
Pumpkin Puree
Usually contains only cooked pumpkin.
Use this for the recipes in this article.
Pumpkin Pie Filling
Contains pumpkin plus sugar, spices, and sometimes other ingredients.
It is already formulated as a sweet pie filling.
Using it when a recipe calls for plain puree can make the dessert too sweet or overly spiced.
Check the label.
The cans are often sitting directly beside one another, presumably enjoying the chaos.
Spices That Work With Pumpkin
Pumpkin has a mild flavor.
Most of what people think of as “pumpkin spice” comes from the spices around it.
The usual group includes:
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Allspice
Cinnamon can be used generously.
Cloves deserve more caution.
A small amount adds warmth.
Too much can make dessert taste like it has been assigned to manage a candle shop.
Easy Substitutions and Variations
Graham crackers: Use crushed ginger snaps in the cheesecake crust.
Pecans: Walnuts work well.
Maple syrup: Use honey where appropriate, though the flavor will change.
Brioche: Challah or another soft enriched bread works for bread pudding.
Evaporated milk: Heavy cream mixed with whole milk can work in many pumpkin custards.
Cream cheese frosting: Vanilla buttercream can be used if you prefer.
Chocolate: Add mini chocolate chips to the pumpkin cake.
Caramel: Drizzle caramel over cheesecake bars or crumble.
For nut-free desserts, simply leave out pecans and check packaged ingredients for cross-contact warnings.
Add Chocolate to Pumpkin Desserts
Pumpkin and chocolate work better together than they sometimes get credit for.
Try adding:
- Mini chocolate chips to pumpkin cake
- Dark chocolate drizzle over cheesecake bars
- Chocolate cookie crumbs under mousse
- Chocolate chunks to bread pudding
Dark or semisweet chocolate works particularly well because pumpkin desserts already contain plenty of sweetness.
You do not need chocolate in every pumpkin recipe.
Thanksgiving has enough desserts competing for attention.
Add Maple Without Making Everything Too Sweet
Maple syrup fits Thanksgiving naturally, but it can easily push pumpkin desserts toward excessive sweetness.
Use it where it adds something.
Good places include:
- Mousse
- Bread pudding sauce
- Cheesecake topping
- Whipped cream
- Pecan crumble topping
For maple whipped cream, beat heavy cream with a small amount of maple syrup.
Start with 1 to 2 tablespoons per cup of cream.
Taste before adding more.
Maple syrup is delicious.
That does not require treating it like soup.
Make-Ahead Thanksgiving Dessert Plan
Dessert is one of the easiest parts of Thanksgiving to move off the holiday-day schedule.
Two Days Ahead
You can bake:
- Pumpkin cheesecake bars
- Pumpkin spice cake
Keep them properly covered and refrigerated when required.
One Day Ahead
Make:
- Maple pumpkin mousse
- Cream cheese frosting
- Bread pudding custard
You can also assemble bread pudding and refrigerate it, then bake on Thanksgiving. Keep it refrigerated at 40°F or below.
Thanksgiving Morning
Bake:
- Pumpkin bread pudding
- Pumpkin pecan crumble
Or bake them earlier and reheat shortly before serving.
Right Before Dessert
Add:
- Whipped cream
- Chopped pecans
- Graham cracker crumbs
- Caramel
- Maple sauce
- Cinnamon
This is much easier than discovering at 5:30 p.m. that dessert still exists only as an idea.
How Much Dessert Do You Need?
Thanksgiving dessert planning gets strange because people claim they’re full and then immediately ask what kind of pie you made.
If you’re serving only one dessert, plan one generous portion per person.
If you’re serving three or more desserts, smaller portions are better.
For a group of 10 to 12 people, you might serve:
- One tray of cheesecake bars
- One pumpkin cake
- One pie or other dessert
You do not need twelve servings of every dessert for twelve people.
Unless sending everyone home with a dessert box is part of the plan.
In that case, carry on.
Serving a Thanksgiving Pumpkin Dessert Table
Pumpkin desserts are naturally rich and sweet, so variety helps.
Try combining different textures.
For example:
- Pumpkin cheesecake bars
- Apple pie
- Pecan cookies
- Whipped cream
- Fresh fruit
Or:
- Pumpkin cake
- Cranberry dessert
- Chocolate brownies
- Vanilla ice cream
If every dessert is creamy, brown, heavily spiced, and topped with pecans, the table starts to feel suspiciously coordinated.
One lighter or fruitier option provides balance.
Easy Toppings for Pumpkin Desserts
Keep a few toppings available and let guests add their own.
Try:
- Whipped cream
- Vanilla ice cream
- Chopped toasted pecans
- Caramel sauce
- Maple sauce
- Cinnamon
- Chocolate shavings
- Crushed ginger snaps
- Graham cracker crumbs
You do not need all eight.
Two or three is enough.
The dessert table should not require a toppings department.
How to Toast Pecans
Toasting nuts brings out more flavor and takes only a few minutes.
Spread pecans on a baking sheet.
Bake at 350°F for approximately 6 to 8 minutes.
Check them frequently.
Nuts can go from toasted to burned surprisingly quickly.
Let them cool before chopping.
You can also toast pecans in a dry skillet over medium-low heat.
Stir frequently.
Do not wander away.
Pecans are very good at waiting until you’ve turned around to become expensive charcoal.
Food Safety for Thanksgiving Desserts
Desserts made with cream cheese, whipped cream, custard, or other perishable dairy ingredients should be kept refrigerated.
Keep cold foods at 40°F or below.
Do not leave perishable desserts at room temperature for more than 2 hours.
If the room is above 90°F, that drops to 1 hour.
Pumpkin bread pudding and pumpkin crumble contain eggs, so bake the custard portion to at least 160°F.
Refrigerate leftovers promptly.
If you’re putting several desserts on a buffet, consider setting out smaller portions and refilling as needed rather than leaving everything out for the entire afternoon.
Thanksgiving dessert is supposed to be leisurely.
Food safety does not need to become leisurely with it.
Leftovers and Storage
Pumpkin cheesecake bars should be refrigerated.
Store them covered for 3 to 4 days.
Pumpkin cake with cream cheese frosting should also be refrigerated and used within about 3 to 4 days.
Pumpkin mousse should remain refrigerated and is best eaten within a few days.
Bread pudding and pumpkin crumble should be cooled promptly, covered, and refrigerated.
Reheat cooked leftovers thoroughly.
For custard-style leftovers, reheating to 165°F is a safe target.
Some pumpkin desserts also freeze well.
Cheesecake bars can usually be frozen without toppings.
Pumpkin cake can be frozen, particularly if you freeze the cake separately from delicate decorations.
Mousse is less ideal because the texture may change after freezing.
Frequently Asked Questions
What are easy pumpkin desserts for Thanksgiving?
Pumpkin cheesecake bars, pumpkin spice cake, pumpkin bread pudding, pumpkin mousse, and pumpkin crumble are all easy holiday options.
Can I use canned pumpkin for Thanksgiving desserts?
Yes. Plain canned pumpkin puree works very well and saves considerable prep time.
Is pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is plain pumpkin, while pumpkin pie filling usually contains added sugar and spices.
What pumpkin desserts can I make ahead?
Cheesecake bars, pumpkin cake, and pumpkin mousse are especially good make-ahead choices.
How far ahead can I make pumpkin cheesecake bars?
Making them one day before Thanksgiving works very well because they need several hours to chill.
Can I freeze pumpkin desserts?
Many pumpkin cakes and cheesecake bars freeze well. Mousse and heavily decorated desserts may lose some texture.
What flavors go well with pumpkin?
Cinnamon, ginger, nutmeg, maple, pecans, chocolate, caramel, vanilla, cream cheese, and brown sugar all pair well with pumpkin.
Can I make pumpkin dessert without pie?
Absolutely. Pumpkin works in cakes, bars, mousse, bread pudding, cookies, cheesecake, crumble, and plenty of other desserts.
Should pumpkin desserts be refrigerated?
Desserts containing cream cheese, whipped cream, custard, or other perishable ingredients should be refrigerated.
What is the easiest pumpkin dessert for a crowd?
A 9-by-13-inch pumpkin spice cake is one of the easiest because it can be baked, frosted, and served directly from the pan.
Wrapping Up
Pumpkin deserves more than one Thanksgiving assignment.
Make pumpkin cheesecake bars when you want something creamy that can be finished the day before.
Bake a pumpkin spice cake when you’re feeding a crowd and want easy portions.
Serve pumpkin bread pudding with maple sauce when the dessert should arrive warm.
Make maple pumpkin mousse when the oven is already overbooked.
Or try pumpkin pecan crumble when you want the flavors of pumpkin pie with a buttery, crunchy top.
The Thanksgiving dessert table does not need to choose between tradition and something new.
Pumpkin is quite capable of doing both.
And if somebody still brings a pumpkin pie?
Excellent.
Thanksgiving plates have found room for less important things.
