20 Delicious Easy Dessert Recipes for Thanksgiving Crowd-Pleasing

Thanksgiving is all about indulgence, and no feast is complete without a show-stopping dessert (or three!). Whether you’re short on time or just craving something sweet and simple, we’ve rounded up 20 easy, crowd-pleasing treats—from spiced pumpkin delights to no-fuss pies—that’ll have everyone reaching for seconds. Ready to make your holiday spread unforgettable? Let’s dig in!

Classic Pumpkin Pie with Whipped Cream

Nothing says comfort like a silky pumpkin pie spiced just right and topped with billowy homemade whipped cream.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin puree
• 3/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup cold heavy cream (for whipped topping)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 425°F. Roll out pie crust and fit into a 9-inch pie dish; crimp edges.
2. In a large bowl, whisk pumpkin puree, 3/4 cup granulated sugar, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt until smooth. Beat in eggs, then stir in 1 cup heavy cream and 1/2 cup whole milk until fully combined.
3. Pour filling into crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until center jiggles slightly but edges are set. Cool completely.
4. For whipped cream: Beat 1 cup cold heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla on high until stiff peaks form (2–3 minutes). Serve atop pie.

The secret? A higher initial oven temperature gives the crust a head start, while the slow bake ensures the custard stays velvety—never grainy.

Tip: For clean slices, chill the pie 2 hours before cutting and wipe your knife between servings.

Easy Apple Crisp with Cinnamon Streusel

This cozy apple crisp is the perfect balance of tender spiced apples and buttery cinnamon streusel—no fancy techniques required!

Ingredients

• 6 cups peeled, thinly sliced apples (about 4–5 medium)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Prep apples: Toss apples with 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/2 tsp vanilla in a 9-inch pie dish.
2. Make streusel: In a bowl, mix 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, and 1/4 tsp salt. Cut in 6 tbsp cold butter with a fork until crumbly.
3. Assemble & bake: Sprinkle streusel over apples. Bake at 375°F for 35–40 minutes until bubbling and golden.

The magic here? The streusel stays extra-crispy thanks to the oats, while the apples soften just enough to let their natural sweetness shine.

Tip: For deeper flavor, try a mix of tart (Granny Smith) and sweet (Honeycrisp) apples.

Simple Pecan Pie with Maple Syrup

This simple pecan pie lets the rich, buttery flavor of toasted pecans shine, with just enough maple syrup to add warmth without overpowering.

• 1 (9-inch) unbaked pie crust, chilled
• 1 1/2 cups pecan halves
• 3 large eggs
• 3/4 cup pure maple syrup
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges. Scatter pecans evenly over the crust.
2. In a medium bowl, whisk together eggs, 3/4 cup maple syrup, 1/2 cup brown sugar, melted butter, 1 tsp vanilla, and 1/2 tsp salt until smooth.
3. Pour the filling over the pecans, gently nudging any floating nuts back into place. Bake for 45–50 minutes until the center is set but slightly jiggly.
4. Cool completely on a wire rack (at least 2 hours) before slicing.

The maple syrup caramelizes subtly around the edges, giving each bite a delicate crunch against the creamy filling.

Tip: For extra toasty flavor, spread the pecans on a baking sheet and roast at 350°F for 5–7 minutes before assembling.

Quick Chocolate Pudding Parfait

Layers of creamy chocolate pudding, whipped cream, and crunchy cookies come together in minutes for a dessert that feels indulgent but couldn’t be simpler.

Ingredients:

• 1 (3.9 oz) box instant chocolate pudding mix
• 2 cups cold whole milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup crushed chocolate wafer cookies (about 10 cookies)
• Chocolate shavings or mini chocolate chips, for garnish (optional)

Instructions:

1. In a medium bowl, whisk together the instant chocolate pudding mix and cold whole milk for 2 minutes until thickened. Let sit for 5 minutes to set.
2. In another bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form, about 3 minutes.
3. Layer the parfait: In 4 glasses or bowls, alternate spoonfuls of pudding, whipped cream, and crushed cookies, repeating until all ingredients are used (ending with whipped cream).
4. Top with chocolate shavings or mini chips if using. Serve immediately or chill for up to 2 hours.

The magic here is in the textures—silky pudding, airy cream, and that satisfying cookie crunch in every bite. No baking, no fuss, just pure chocolate bliss.

Tip: For a fun twist, swap the chocolate wafers for crushed graham crackers or sandwich cookies.

No-Bake Cheesecake with Berry Topping

This dreamy no-bake cheesecake is as easy as it gets—just mix, chill, and pile on fresh berries for a dessert that feels fancy without the fuss.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tbsp honey

Instructions

1. Make the crust: Stir together 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar until combined. Press firmly into a 9-inch pie dish and chill for 10 minutes.
2. Whip the filling: Beat cream cheese until smooth. In another bowl, whip 1 cup heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract to stiff peaks. Fold into the cream cheese until no streaks remain.
3. Assemble: Spread filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight).
4. Top it off: Toss 2 cups mixed berries with 2 tbsp honey and spoon over the cheesecake just before serving.

The magic here? The creamy filling sets up perfectly without baking, and the honey-kissed berries add a juicy contrast to every slice.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

These pumpkin spice cupcakes are like a hug in dessert form—fluffy, warmly spiced, and topped with a tangy cream cheese frosting that balances every bite.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, vegetable oil, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
4. Divide batter evenly among liners. Bake for 20–22 minutes, until a toothpick inserted comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually add 2 cups powdered sugar and 1 tsp vanilla, mixing until smooth. Frost cooled cupcakes.

The secret here? The cupcakes stay ultra-moist thanks to the pumpkin, while the frosting’s slight tang keeps them from feeling too sweet. Perfect for when you want dessert to feel a little special without fuss.

Tip: For pretty swirls, use a piping bag with a star tip—it hides any crumbs and makes them look bakery-worthy!

Homemade Sweet Potato Pie

This velvety sweet potato pie is a hug in dessert form—spiced just right and impossibly smooth, with a flaky, buttery crust that’ll have everyone asking for seconds.

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Fit the pie crust into a 9-inch pie dish and crimp the edges decoratively. Chill while preparing the filling.
2. In a large bowl, whisk together 2 cups mashed sweet potatoes, 3/4 cup brown sugar, 1/2 cup heavy cream, 1/4 cup melted butter, and 2 eggs until smooth. Stir in 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt.
3. Pour the filling into the chilled crust and smooth the top. Bake for 50–55 minutes, until the center is set but slightly jiggly (it’ll firm up as it cools).
4. Cool completely on a wire rack, about 2 hours, before slicing.

The secret? Roasting the sweet potatoes (instead of boiling) deepens their caramel-like sweetness—no syrupy canned filling here! Serve with a dollop of whipped cream for contrast.

Tip: For extra flavor, brush the warm pie crust edges with a little melted butter and sprinkle with coarse sugar before baking.

Easy Caramel Apple Tart

This fuss-free tart combines buttery puff pastry, sweet-tart apples, and gooey caramel for a dessert that feels fancy but comes together in a flash.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 medium Granny Smith apples, thinly sliced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup store-bought caramel sauce, plus extra for drizzling
• 1 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Toss the apple slices with 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/4 tsp salt. Arrange them in overlapping rows over the pastry, leaving a 1-inch border.
3. Drizzle 1/3 cup caramel sauce evenly over the apples, then brush the pastry edges with melted butter.
4. Bake for 22–25 minutes until the crust is puffed and golden and the apples are tender. Let cool 5 minutes, then drizzle with extra caramel.

The magic here? The puff pastry bakes up shatteringly crisp beneath the juicy apples, while the caramel seeps into every layer for sticky-sweet pockets.

Tip: For extra shine, brush the baked apples with warmed apricot jam before serving.

Chocolate Pecan Brownies

These fudgy chocolate pecan brownies are rich, nutty, and impossible to resist—perfect for when you need a decadent treat without the fuss.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper.
2. In a large bowl, whisk together the melted butter and 2 cups granulated sugar until smooth. Beat in 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt. Fold gently until just combined—don’t overmix!
4. Stir in 1 cup chopped pecans and 1/2 cup chocolate chips, then spread the batter evenly into the prepared pan.
5. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let cool before slicing.

The pecans add a buttery crunch, while the melted chocolate chips create pockets of gooey goodness in every bite. Trust us, these disappear fast!

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before chopping.

Thanksgiving Trifle with Sponge Cake and Custard

This showstopping trifle layers airy sponge cake, velvety custard, and a hint of warm spices—perfect for ending your holiday feast on a sweet note.

Ingredients:

• 1 (16 oz) store-bought or homemade sponge cake, cut into 1-inch cubes
• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup heavy cream, whipped to stiff peaks
• 1/2 cup cranberry sauce (optional, for layering)

Instructions:

1. Make the custard: In a saucepan, heat milk over medium until steaming (do not boil). In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, cinnamon, and nutmeg until smooth. Slowly pour hot milk into yolk mixture while whisking, then return to saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5–7 minutes). Strain into a bowl, cover with plastic (pressed directly on surface), and chill for 1 hour.
2. Assemble: In a trifle dish, layer half the sponge cake cubes, half the custard, and half the whipped cream. Repeat layers, adding dollops of cranberry sauce between custard and cream if using. Chill for at least 2 hours before serving.

The magic? The custard soaks into the sponge cake just enough to soften it while keeping its structure—no soggy layers here!

Tip: For extra flair, toast reserved cake cubes at 300°F for 10 minutes and sprinkle on top for crunch.

Pumpkin Bread Pudding with Vanilla Sauce

This cozy pumpkin bread pudding is like autumn in a dish—spiced, custardy, and drizzled with a dreamy vanilla sauce that makes it feel extra special.

Ingredients

• 4 cups day-old challah or brioche, cut into 1-inch cubes
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups whole milk
• 3/4 cup heavy cream
• 3/4 cup packed brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Vanilla Sauce

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish and arrange bread cubes evenly in it.
2. In a large bowl, whisk together pumpkin puree, whole milk, 3/4 cup heavy cream, brown sugar, eggs, 2 tsp vanilla extract, cinnamon, ginger, nutmeg, and 1/4 tsp salt until smooth. Pour over bread, pressing cubes gently to soak. Let sit 15 minutes.
3. Bake for 40–45 minutes until set and slightly puffed. Cool 10 minutes.
4. Meanwhile, make the sauce: In a small saucepan over medium heat, combine 1/2 cup heavy cream, granulated sugar, butter, 1 tsp vanilla extract, and a pinch of salt. Whisk until sugar dissolves and sauce thickens slightly, about 3–4 minutes.
5. Drizzle warm sauce over bread pudding before serving.

The magic here? The pumpkin keeps the pudding irresistibly moist, while the vanilla sauce adds a luxurious finish that’ll have everyone asking for seconds.

Tip: For extra richness, swap half the milk in the custard for more heavy cream.

Simple Cranberry Orange Bars

These vibrant bars strike the perfect balance between tart cranberries and bright citrus, with a buttery shortbread crust that’ll have everyone reaching for seconds.

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup (1 stick) cold unsalted butter, cubed, 1/4 tsp salt
• For the filling: 2 cups fresh or frozen cranberries, 3/4 cup granulated sugar, 2 large eggs, 1/3 cup fresh orange juice, 1 tbsp orange zest, 1/4 cup all-purpose flour, 1/2 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
2. Crust: Pulse flour, 1/2 cup sugar, butter, and 1/4 tsp salt in a food processor until crumbly. Press evenly into the pan. Bake 15 minutes until lightly golden.
3. Filling: Blend cranberries, 3/4 cup sugar, eggs, orange juice, zest, 1/4 cup flour, and vanilla in a blender until smooth. Pour over warm crust.
4. Bake: Return to oven for 30–35 minutes until filling is set at the edges but slightly jiggly in the center. Cool completely in pan before slicing.

The magic here? The cranberry-orange filling firms up like a custard but stays lusciously tangy—no pectin required!

Tip: For clean cuts, chill bars for 1 hour and wipe your knife between slices.

Easy Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are the perfect bite-sized treat—creamy, spiced, and just sweet enough to satisfy without the fuss of a full-sized cake.

• 12 vanilla wafer cookies
• 8 oz cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1/8 tsp salt
• Whipped cream, for serving (optional)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners and place one vanilla wafer in the bottom of each.
2. In a bowl, beat cream cheese until smooth. Add pumpkin puree, 1/4 cup sugar, egg, 1/2 tsp vanilla, 1/2 tsp pumpkin pie spice, and 1/8 tsp salt; mix until fully combined.
3. Divide batter evenly among muffin cups (about 2 tbsp each). Bake for 18–20 minutes, until centers are just set.
4. Cool completely in the pan, then chill for at least 1 hour. Top with whipped cream if desired.

The vanilla wafer crust soaks up just enough moisture to stay tender—no pre-baking required! Serve these little gems straight from the fridge for the best texture.

Tip: For extra flair, sprinkle with cinnamon or drizzle with caramel before serving.

Classic Bread Pudding with Raisins

This comforting bread pudding is a nostalgic treat—soft custard-soaked bread, plump raisins, and a hint of warm cinnamon make it irresistible.

Ingredients:

• 6 cups day-old French bread, torn into 1-inch pieces
• 2 cups whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 cup raisins
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together 2 cups whole milk, 4 large eggs, 1/2 cup granulated sugar, 1/4 cup melted butter, 1 tsp vanilla extract, 1 tsp cinnamon, and a pinch of salt until smooth.
3. Add the bread pieces and 1/2 cup raisins to the bowl, gently pressing them into the custard mixture. Let soak for 15 minutes.
4. Transfer the mixture to the prepared dish and bake for 45–50 minutes, until the top is golden and the center is set (no liquid jiggles when shaken).

The magic here? The edges crisp up slightly while the center stays luxuriously soft—perfect with a drizzle of warm caramel sauce.

Tip: For extra richness, swap half the milk for heavy cream.

Quick Chocolate Mousse with Whipped Cream

This dreamy chocolate mousse comes together in minutes but tastes like you spent hours whisking—perfect for last-minute dessert cravings or impressing guests!

Ingredients:

• 1 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 4 oz semisweet chocolate, finely chopped
• Pinch of salt

Instructions:

1. In a large bowl, whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes. Transfer half to another bowl; set aside (this will be your topping).
2. Melt 4 oz semisweet chocolate in 20-second microwave bursts, stirring between each, until smooth. Cool slightly, then gently fold into the remaining whipped cream along with a pinch of salt until fully combined.
3. Divide the mousse between 4 serving glasses and chill for at least 30 minutes. Top with reserved whipped cream before serving.

The magic here? Whipped cream does double duty as both the mousse base and topping—no eggs or fussy techniques required!

Tip: For extra flair, sprinkle with cocoa powder or chocolate shavings right before serving.

Pumpkin Spice Cookies with Icing

These soft, cake-like cookies are infused with warm pumpkin spice and topped with a sweet vanilla glaze—perfect for cozy afternoons with a cup of coffee.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 2 1/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice.
3. In a separate bowl, beat 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until fluffy. Mix in pumpkin puree, egg, and 1 tsp vanilla.
4. Gradually add dry ingredients to wet, mixing just until combined. Drop dough by rounded tablespoons onto baking sheets, spacing 2 inches apart.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle over cooled cookies.

The icing adds a delicate sweetness that balances the warm spice—just enough to let the pumpkin flavor shine.

Tip: For extra spice, sprinkle cookies with a pinch of cinnamon before the icing sets.

Easy Maple Glazed Donuts

These fluffy, bakery-style donuts are drenched in a sweet maple glaze—perfect for a lazy weekend treat that feels extra special.

Ingredients:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 3 cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1 quart neutral oil (like vegetable or canola) for frying
• 2 cups powdered sugar
• ¼ cup pure maple syrup
• 2 tbsp heavy cream
• ½ tsp vanilla extract

Instructions:

1. In a bowl, whisk together warm milk, yeast, and 1 tbsp of the granulated sugar. Let sit 5 minutes until foamy.
2. In a stand mixer, combine flour, remaining sugar, and salt. Add yeast mixture, egg, and melted butter. Mix with a dough hook 5 minutes until smooth. Cover and let rise 1 hour or until doubled.
3. Roll dough on a floured surface to ½-inch thickness. Cut into 3-inch rounds (re-roll scraps). Let rise 30 minutes.
4. Heat oil in a deep pot to 350°F. Fry donuts 2 at a time, 1 minute per side, until golden. Drain on a wire rack.
5. Whisk powdered sugar, maple syrup, cream, and vanilla until smooth. Dip warm donuts into glaze, then return to rack to set.

The magic here? The glaze soaks slightly into the warm donuts, creating a caramelized maple shell with a tender interior.

Tip: For extra flavor, sprinkle fried donuts with a pinch of flaky salt before glazing.

Homemade Apple Pie with Lattice Crust

Nothing beats the comforting aroma of a freshly baked apple pie, especially when it’s topped with a golden, buttery lattice crust.

Ingredients:

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6-8 tbsp ice water
• 6 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Cut in the chilled butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, wrap, and chill for 1 hour.
2. Prep the filling: Toss apples with 3/4 cup sugar, 2 tbsp lemon juice, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Let sit 15 minutes to release juices.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add the apple mixture. Roll out the second disk, cut into 1-inch strips, and weave a lattice over the filling. Trim and crimp edges.
4. Bake: Brush lattice with beaten egg and sprinkle with 1 tbsp coarse sugar. Bake at 375°F for 45-50 minutes until bubbling and golden. Cool 2 hours before slicing.

The lattice crust isn’t just pretty—it lets steam escape so the filling thickens perfectly without a soggy bottom.

Tip: Freeze the cubed butter for 15 minutes before making the crust for extra flaky layers.

Simple Cinnamon Roll Cake

This cozy cinnamon roll cake delivers all the gooey, spiced goodness of classic rolls—but in fuss-free sheet cake form. Perfect for lazy weekend brunches or a sweet treat with coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 4 tbsp softened butter (for topping)
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Add 1 cup milk, 1 egg, 4 tbsp melted butter, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined, then spread batter into the prepared dish.
4. In a small bowl, mix 1/2 cup brown sugar and 2 tbsp cinnamon. Dot the cake batter with 4 tbsp softened butter, then sprinkle the cinnamon-sugar mixture evenly over the top.
5. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
6. Whisk 1 cup powdered sugar and 2 tbsp milk to make a glaze. Drizzle over the warm cake.

The magic here? The cake bakes up fluffy yet dense enough to hold those swirls of cinnamon sugar—no rolling or cutting required!

Tip: For extra caramel flavor, swap half the brown sugar with maple sugar in the topping.

Quick Lemon Bars with Powdered Sugar

These Quick Lemon Bars with Powdered Sugar are the perfect balance of tangy and sweet, with a buttery shortbread crust that comes together in minutes.

• For the crust: 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, softened, 1/4 tsp salt
• For the filling: 3 large eggs, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 cup fresh lemon juice (about 3 lemons), 1 tbsp lemon zest
• For dusting: 2 tbsp powdered sugar

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the crust: In a bowl, mix 1 cup flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Cut in 1/2 cup softened butter until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
3. Prepare the filling: Whisk 3 eggs, 1 cup granulated sugar, 1/4 cup flour, 1/2 cup lemon juice, and 1 tbsp lemon zest until smooth. Pour over the warm crust.
4. Bake again: Return to the oven for 20–22 minutes until the filling is set (no jiggle in the center). Cool completely in the pan.
5. Dust & serve: Lift out using the parchment, then sift 2 tbsp powdered sugar over the top. Cut into squares.

The magic here? That bright lemon filling firms up just enough to slice neatly, while the powdered sugar melts slightly into a delicate glaze.

Tip: For extra-zesty bars, rub the lemon zest into the sugar before mixing—it amps up the citrus flavor!

Conclusion

With 20 delicious and easy dessert recipes, this roundup has something for every Thanksgiving table! Whether you’re a baking pro or a last-minute cook, these crowd-pleasing treats will save the day. Try a few, leave a comment with your favorites, and don’t forget to share the love (and this article) on Pinterest. Happy baking—and happy feasting!