dessert recipes for thanksgiving can feel like a whole separate project when your oven is already loaded with turkey and sides. I’ve been there, staring at a packed schedule and wondering how I’m going to pull off something sweet that still feels special. So I put together my favorite no-stress, crowd-pleasing ideas that pack in cozy flavor without taking over your day. Think warm spices, buttery textures, a little crunch, and creamy bites that make the table go quiet for a moment. These are the sweets my family asks for every year, and they’re simple enough that you can still breathe while you prep. Let’s get you a dessert game plan that makes you feel calm and a little excited.
Pie-Free Thanksgiving Desserts
I love pie, but I also love having options that cut clean, travel well, and chill in the fridge overnight. If you’re trying to lighten the load, pie-free choices can be your best friends. Bars, cookies, and soft sandwich treats don’t need fancy slicing, and they’re perfect for kids who want to grab and go. Plus, they make it easy to set out a little buffet of sweets, so everyone gets a bite of something they love.
Here’s my quick take: build a mini dessert board that mixes a creamy item, a chewy item, and a light, sweet cookie. It looks festive without much effort. Need more ideas for variety? Check out this roundup of dazzling Thanksgiving desserts if you want even more inspiration to mix and match.
Use these picks as your foundation and you’ll have dessert handled. And if you’re optimizing your holiday menu from start to finish, choosing a handful of simple bakes like these can leave you time for the main event.
Pumpkin Cheesecake Bars
These bars hit that sweet spot of creamy and spiced without being overly heavy. They’re easier than a cheesecake, set up beautifully in the refrigerator, and slice into tidy squares. The crust is buttery and crisp, the filling is velvety, and a quick swirl makes them pretty with almost no work. They also transport well, which is helpful if you’re heading to a potluck.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons sugar, divided
- 16 ounces cream cheese, room temperature
- 3/4 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- Pinch of salt
Directions
- Heat oven to 325 F. Line an 8 inch square pan with parchment, leaving a little overhang for easy lifting.
- Mix crumbs, melted butter, and 1 tablespoon sugar. Press firmly into the pan. Bake 8 minutes, then cool slightly.
- Beat cream cheese with remaining sugar, brown sugar, and salt until smooth. Add eggs one at a time. Mix in vanilla.
- Stir in pumpkin puree and pumpkin pie spice until just combined. Do not overmix.
- Pour filling over crust. For a swirl, reserve 2 tablespoons of filling and mix with a tiny splash of cream cheese, then dollop and drag a knife gently.
- Bake 30 to 35 minutes, until the center is just set with a slight wobble.
- Cool to room temp, then chill at least 4 hours, preferably overnight. Slice with a warm knife for clean edges.
“I made these bars for Friendsgiving and there wasn’t a crumb left. Creamy, not too sweet, and they cut into perfect squares. I’m saving this recipe forever.”
Make Ahead Tips
Bars can be made 2 days ahead and kept covered in the fridge. If you like a firmer texture, chill overnight. For tidy slices, wipe the knife between cuts. These also freeze well for up to a month. Thaw in the fridge the night before serving.
If you’re mapping out dessert recipes for thanksgiving, these bars are your anchor. They look polished on a platter and pair well with coffee or tea.
Butter Pecan Cookies
These cookies are like a cozy sweater in dessert form. The edges are slightly crisp, the centers stay soft, and the toasted pecans bring a warm, nutty flavor. Brown sugar is key to the chew and the color. I like to finish them with a tiny sprinkle of flaky salt to wake up the butteriness. They’re simple, dependable, and completely snackable.
For best flavor, toast the pecans. Just pop them on a sheet pan at 350 F for about 7 to 9 minutes, until they smell fragrant. Let them cool before folding into the dough so they don’t melt the butter. If you’re baking multiple trays, rotate your pans halfway for even browning.
Chilling the dough for 30 minutes earns you a thicker cookie with a gooey middle. If you want more ideas along these lines, I’ve got a full roundup of the best fall cookies for the Thanksgiving season that fit the same cozy vibe. These cookies also travel well in a tin, making them a nice host gift.
When you’re planning dessert recipes for thanksgiving and want something easy for kids to help with, this dough is perfect. Let them scoop and press a pecan on top. Fresh from the oven, the cookies will look soft in the middle. Let them sit a few minutes on the sheet, then transfer to a rack. The texture settles into that lovely butter-pecan chew.
Maple Leaf Cookies
A little maple goes a long way, and these shortbread-style cookies bring that sweet, woodsy flavor without being sticky. You can make them with a simple maple glaze, or sandwich them with a quick maple buttercream if you want a little extra flair. Leaf cutters make them festive, but any shape will work.
Here’s my take for easy success: use room temperature butter and do not rush the creaming step. That’s how you get a delicate crumb that holds its shape. If you’re rolling and cutting, chill the dough for 15 minutes to help keep the edges clean. A light brush of maple syrup over warm cookies adds shine and just a touch more flavor without making them soggy.
Decorating Tips
Keep it simple. Whisk powdered sugar with a spoonful of maple syrup and a splash of milk until it drips slowly off the spoon. Set the cookies on a rack and drizzle. If you want a color shift, stir in a pinch of cinnamon for a warm hue. These are elegant on a tray and taste even better the next day.
If you’re in a pinch and need a no-bake option to round out your dessert spread, consider making a pan of simple buckeye bars alongside these cookies. Between the two, your table will look full and festive.
Including a maple cookie in your dessert recipes for thanksgiving plan adds a lighter option for folks who want something sweet but not too rich. They pair beautifully with hot tea after a big meal.
Pumpkin Whoopie Pies
Soft pumpkin cookies with a creamy filling might be the most fun treat on the table. These whoopie pies are tender, cakey, and gently spiced. The filling can be classic vanilla cream cheese or a marshmallow fluff style if your crew likes extra sweetness. I sometimes add a handful of mini chocolate chips to the cookies for a surprise bit of texture.
To keep them soft and plump, do not overmix your batter. Scoop with a small cookie scoop for uniform size so they bake evenly. Let them cool completely before filling, and press together gently to avoid cracking. If your kitchen runs warm, pop the filled pies in the fridge for 15 minutes to set the centers.
Storage Tips
Store in an airtight container in the fridge for up to 3 days. Layer with parchment so they do not stick. Bring to room temperature before serving for the best softness. If you’re prepping dessert recipes for thanksgiving ahead of time, bake the cookies a day early and fill on the morning of your feast.
These are a hit with kids and adults, and they’re easy to stack on a platter. A dusting of powdered sugar gives them a pretty finish without any extra work.
Common Questions
How far ahead can I make these desserts?
Pumpkin cheesecake bars are best made a day or two ahead. Butter pecan cookies and maple cookies can be baked two days ahead and stored airtight. Whoopie pie cookies can be baked the day before and filled the morning of.
What if I only have one oven rack?
Bake in batches. Bars first, since they need chill time, then cookies. Keep dough chilled between batches so cookies hold their shape.
Can I make any of these gluten free?
Yes. Use a 1 to 1 gluten free baking flour for the cookies and cheesecake bars. Texture may be slightly softer, but still delicious.
How do I prevent cracks in cheesecake bars?
Do not overbake. Pull them when the center still has a slight wobble. Cool to room temperature before chilling. Use room temperature ingredients to avoid overmixing.
What if I want a bigger variety without baking more?
Cut bars smaller and bake mini cookies. Add a store-bought element like spiced nuts or chocolate bark to round out the platter and keep the workload low.
A sweet sendoff for your Thanksgiving table
Good desserts do not have to be complicated. With a few make-ahead favorites like Pumpkin Cheesecake Bars, cozy Butter Pecan Cookies, charming Maple Leaf Cookies, and soft Pumpkin Whoopie Pies, you’ll have a table that feels generous and joyful. If you want even more ideas, I love browsing lists of Thanksgiving Desserts that aren’t pie, the seasonal picks on Sally’s Baking, and a look at the most popular Thanksgiving desserts for fresh twists. Mix and match to suit your crew, and keep your focus on the people gathered around the table. I hope these dessert recipes for thanksgiving bring you ease, happy bites, and lots of love at first taste.
Pumpkin Cheesecake Bars
Ingredients
Method
- Heat oven to 325°F. Line an 8-inch square pan with parchment, leaving a little overhang for easy lifting.
- In a bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press firmly into the pan.
- Bake for 8 minutes, then cool slightly.
- In another bowl, beat cream cheese with remaining sugar, brown sugar, and salt until smooth. Add eggs one at a time, mixing in vanilla.
- Stir in pumpkin puree and pumpkin pie spice until just combined. Do not overmix.
- Pour filling over crust. For a swirl, reserve 2 tablespoons of filling and mix with a tiny splash of cream cheese, then dollop and drag a knife gently.
- Bake for 30 to 35 minutes, until the center is just set with a slight wobble.
- Cool to room temperature, then chill for at least 4 hours, preferably overnight. Slice with a warm knife for clean edges.