***UPDATED 11/11/23***
This year, give yourself a break and bake up easy Thanksgiving desserts. These sweets come together in a hurry which means you have more time to talk turkey.
Ingredients
- 1 package spice cake mix (regular size)
- 3 large eggs, room temperature
- 1 cup canned pumpkin
- 1/2 cup water
- 1/2 cup canola oil
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- Cream cheese frosting or whipped cream
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix, and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
- 2. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
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- Easy Apple Cake Recipe
- Ingredients
- 1-3/4 cups sugar
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 2 cups finely chopped peeled tart apples
- 1 cup chopped walnuts
- 1-1/4 cups whipped topping
Directions
- Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs, and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon, and baking soda; gradually beat into the sugar mixture until blended. Fold in apples and walnuts.
- Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.
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Ingredients
- 1 cup canned pumpkin
- 2 cups miniature marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup miniature semisweet chocolate chips
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- Additional miniature semisweet chocolate chips, optional
Directions
- In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and the mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times.
- Fold whipped topping into pumpkin mixture. Spoon into crust. Garnish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.
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Ingredients
- 2-1/2 cups finely crushed gingersnaps (about 40 cookies)
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 tablespoons milk
Topping
- 3 cups cold milk
- 2 packages (3.4 ounces each) of instant vanilla pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 2-1/2 teaspoons pumpkin pie spice
- 2 cups whipped topping
- Additional whipped topping, optional
Directions
- In a large bowl, combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
- In a large bowl, beat the cream cheese, confectioners' sugar, and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
- Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
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Ingredients
- 1 cup orange marmalade
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 4 cups fresh or frozen cranberries, thawed
- 2 sheets refrigerated pie crust
- 1 large egg white, lightly beaten
- 1 tablespoon coarse sugar
Directions
- Preheat oven to 425°. In a large bowl, mix marmalade, sugar, and flour; stir in cranberries.
- Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over the crust to within 2 in. of the edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush the folded crust with egg white; sprinkle with half of the coarse sugar. Repeat with remaining ingredients.
- Bake 18-22 minutes or until the crust is golden and the filling is bubbly. Transfer tarts to wire racks to cool.
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Ingredients 
- 1-1/2 cups quick-cooking oats
- 1-1/2 cups all-purpose flour
- 1-1/4 cups packed brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 1 package (14 ounces) caramels
- 1/2 cup heavy whipping cream
- 1-1/2 cups semisweet chocolate chips
- 3/4 cup chopped peanuts
Directions
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
- In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until the topping is golden brown. Cool completely on a wire rack. Cut into bars.
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Ingredients
- 6 ounces cream cheese, softened
- 3/4 cup confectioners' sugar
- 1 graham cracker crust (9 inches)
- 1/4 cup chopped pecans
- 1-3/4 cups cold milk
- 3/4 teaspoon vanilla extract
- 1/4 cup instant vanilla pudding mix
- 1/3 cup instant chocolate pudding mix
- 1/2 cup heavy whipping cream, whipped
- 12 to 16 pecan halves
Directions
- In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
- In a bowl, whisk the milk, vanilla, and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.
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Ingredients 
- 5 cups sliced peeled tart
apples (about 4 medium)
- 1
cup fresh or frozen cranberries
- 1 cup packed dark brown sugar,
divided
- 2
teaspoons ground cinnamon, divided
- 1
teaspoon vanilla extract
- 1/2
cup butter, softened
- 3
large eggs, room temperature
- 1
can (15 ounces) pumpkin
- 2
cups all-purpose flour
- 2
teaspoons baking powder
- 1/2
teaspoon baking soda
- 1/4
teaspoon salt
- Chopped
pecans, optional
- Vanilla
ice cream or whipped cream
- In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon, and vanilla.
- In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt, and the remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
- Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set about 4 hours. Serve with ice cream or whipped cream.
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- Pumpkin Delight Magic Bars Recipe
- Ingredients
- 1 package (11 ounces) vanilla wafers
- 1/2 cup butter, melted
- 3 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup dried cranberries
- 1-1/2 cups sweetened shredded coconut
- 1 cup white baking chips
- 1 cup chopped pecans
Directions
- Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into the bottom of a greased 13x9-in. baking pan.
- In a large bowl, beat cream cheese, milk, and pie spice until smooth. Beat in pumpkin; stir in cranberries. Pour over the crust. Layer with coconut, baking chips, and pecans.
- Bake 45-55 minutes or until golden brown. Cool in a pan on a wire rack 10 minutes.
- Loosen sides from the pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.
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Ingredients
- 1roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough or 1 package (16 oz) refrigerated Pillsbury™ Ready To Bake!™ Sugar Cookie Dough (24 Count)
- 2/3cup chocolate creamy frosting (from 16 oz container)
- Candy corn
- Orange decorating icing
- M&M's® Minis™ chocolate candy
- Black decorating gel
Steps
- 1Bake cookies as directed on a roll or package. Cool completely, about 15 minutes.
- 2Spoon chocolate frosting into a 1-quart freezer storage bag; seal the bag. Cut off the tiny bottom corner of the bag. On each cookie, pipe frosting on the outer edge of half of the cookie. Arrange candy corn over frosting for feathers.
- 3Pipe orange icing onto each cookie to resemble a turkey face and feet. Use orange icing to attach baking bits to the turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
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I hope these recipes give you some inspiration to try a new dessert this year.
Do you have a go-to Thanksgiving dessert recipe? We'd love to hear from you.
Keep it sassy,
Kelly
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