Thanksgiving Desserts

I’ve had the biggest sweet tooth lately. I’m not sure what’s gotten into me; it’s either I’m trying to find comfort in the changing of the seasons or I’ve been absolutely peer-pressured by my Instagram feed. Whatever the case, Thanksgiving seemed like the appropriate time to indulge a little more than usual.

Because I can’t make up my mind, I made a trio of sweets. With flavors ranging from pumpkin to pecan to cranberry, I can assure you each of these desserts is sure to please, even if you’re flying solo this holiday. And sure, you can likely get away with freezing these and keeping them an extra couple of months, but why bother?

For this sweet spread, I found and made three recipes that hit all my cravings. I spent the entire day in the kitchen—whisking and sifting, baking and rolling—and had a great time planning and multi-tasking. While there were some challenges along the way, I think all of these were pretty fool-proof.

I’m not much of a baker, hence why I chose to source out all the recipes. I improvised a little here and there, but I’ve also learned my lesson and know why that’s not always the best idea. I hope these are as inspiring to someone else as they were to me, and I have to admit: I think these three may just be the best part of my entire Thanksgiving spread this year.

Pecan Pie Bars

Find the recipe at Delish.

Pecan has recently become one of my favorite types of pie. Yes, even more than apple or pumpkin. I couldn’t stop thinking about these bars, little sweet squares if you will, once I saw them. With a thick, buttery crust and nice layer of pecan pie filling enhanced with Woodford Reserve, these might not even last until Turkey Day if you make them too early.

Pumpkin Chai Cupcakes

Find the recipe at Half Baked Harvest.

Another indecisive moment for me: pumpkin or chai? The answer was clear. Both. Truly the essence of fall in a couple of sweet bites, these cupcakes hit the spot. They can easily be dressed up for the occasion with cinnamon and star anise, plus a sprinkling of chai sugar. I improvised a bit on the frosting, and overall this is a great recipe to follow or start off with.

Cranberry Hand Pies

Find the recipe at Bon Appétit.

When I was flipping through the Thanksgiving issue of Bon Appétit, I had to stop myself from making nearly everything featured. I’m glad this recipe made the cut. They’re flaky, a great size, and really easy to make. I used my Cranberry, Orange, & Rosemary Sauce as the filling (with a little cornstarch added to thicken it) and a frozen pie crust. So yes, I cut a lot of corners on this one, but the end result was just as good as promised.