Dessert is one of the best parts of Thanksgiving, and there are endless ways to make it special. We usually plan for two or three different desserts so everyone can try a little bit of each. If you’re aiming for the right amount, a good estimate is about two small slices per person. I always like to have a few leftovers for the next day, so I err on the side of having more dessert offerings.

There are so many wonderful store-bought options too. We often pick up one of the huge pumpkin pies from Costco, which is surprisingly tasty, affordable, and saves a lot of time. Alongside those classics, I like to make at least one homemade dessert, particularly one with a bit of personality and love in it. The recipes below are a few of my favorites to share.

Recipe Index

Dutch Apple Crisp
Tender, cinnamon-spiced apples baked under a golden oat topping. Simple, cozy, and perfect with a scoop of vanilla ice cream.

Pumpkin Cheesecake Mousse Cups
Light and creamy with a buttery gingersnap crumble base, these no-bake pumpkin mousse cups are an elegant twist on classic pumpkin pie.

Berry Cobbler Cups
A mix of juicy berries topped with buttery biscuit crumble, baked in individual cups for a charming and colorful holiday dessert.

Sweet Cornbread Cookies
Soft, buttery cookies with the cozy flavor of cornbread — lightly sweet and perfect with coffee or tea after dinner.

Dutch Apple Crisp

Apple crisp is one of those desserts that feels like home. Warm, cozy, and just the right mix of sweet and spiced, it’s perfect for rounding out a Thanksgiving meal. I love that it can be made ahead and reheated, and that it always disappears quickly — especially when served with a scoop of vanilla ice cream.

Dutch Apple Crisp

A classic fall dessert with tender cinnamon-spiced apples and a buttery oat topping that turns golden and crisp in the oven. Simple, comforting, and perfect with a scoop of vanilla ice cream.

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Course Dessert

Cuisine American

Ingredients

For the Filling:

6 cups peeled, thinly sliced apples (about 6 medium apples)
2 tbsp lemon juice
½ cup granulated sugar
1 tsp ground cinnamon
1 tbsp flour or cornstarch

For the Topping:

¾ cup rolled oats
¾ cup flour
½ cup brown sugar (packed)
½ cup cold butter (cut into small pieces)
pinch of salt

Instructions

Heat oven to 350 °F (175 °C). Butter an 8×8-inch baking dish.
In a bowl, toss apples with lemon juice, sugar, cinnamon, nutmeg, and flour. Spread evenly in dish.
Combine oats, flour, brown sugar, and salt. Cut in butter until crumbly. Sprinkle over apples.
Bake 35–40 minutes, until topping is golden and filling bubbles at the edges.
Cool slightly before serving. Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Use any apples you enjoy. Granny Smith, Honeycrisp, or Cosmic Crisp are especially good because they hold their texture well while baking.
Slice the apples thicker for more bite or thinner for a softer, more delicate filling.
Add a handful of chopped pecans or walnuts to the topping for extra crunch.
Best served warm with a scoop of ice cream or a dollop of whipped cream.

Keyword apple crisp, holiday dessert, Thanksgiving

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Pumpkin Cheesecake Mousse Cups

These pumpkin cheesecake mousse cups are a creamy, no-bake favorite that feels fancy but takes hardly any effort. The smooth pumpkin filling with a hint of spice sits on a buttery cookie crumb base, and a little whipped cream on top makes them picture-perfect for the holiday table.

Pumpkin Cheesecake Mousse Cups

Creamy and light, this pumpkin cheesecake fluff captures all the flavor of pumpkin pie in a simple no-bake dessert.

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Course Dessert

Cuisine American

Ingredients

For the Crumb Layer:

1 cup gingersnap cookies (finely crushed)
2 tbsp butter (melted)

For the Mousse:

8 oz cream cheese (softened)
1 cup canned pumpkin purée
⅕ cup brown sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ground cloves)
1½ cups heavy whipping cream
2 tbsp granulated sugar

For the Topping:

whipped cream
crushed cookies or cookie halves

Instructions

In a small bowl, combine crushed gingersnaps and melted butter until evenly coated. Divide among serving cups (about 6–8 small cups or jars) and press lightly to form a base.
In a large bowl, beat cream cheese, pumpkin, brown sugar, vanilla, pumpkin pie spice, and cinnamon until smooth and creamy.
In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
Gently fold whipped cream into pumpkin mixture until fully combined and fluffy.
Spoon or pipe mousse over the cookie base. Chill for at least 2 hours or up to 24 hours before serving.
Just before serving, top with whipped cream and a sprinkle of crushed cookies or a gingersnap half.

Notes

You can substitute Biscoff, speculoos, or graham crackers for the gingersnaps. Each gives a slightly different flavor but all pair beautifully with pumpkin.
For a firmer crumb base, add an extra tablespoon of melted butter.
This recipe can also be layered in a single 8×8 or 9×9 dish and served family-style instead of in individual cups.
Best served chilled; keep refrigerated until ready to serve.

Keyword holiday dessert, pumpkin spice

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Mixed Berry Cobbler Cups

These berry cobbler cups are such a fun, colorful dessert option. They have all the cozy comfort of cobbler, but in cute, individual servings. They’re made with a mix of berries and a soft biscuit topping, and they bake up beautifully in a jumbo muffin tin. If you prefer, you can also bake them in a 9×9 or 9×13 pan for a more traditional version.

Mixed Berry Cobbler Cups

Individual mixed berry cobblers baked in jumbo muffin tins for a cozy, rustic dessert that’s perfect for Thanksgiving or any gathering. Sweet, juicy berries topped with a buttery, golden biscuit layer.

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Course Dessert

Cuisine American

Ingredients

For the Filling:

4 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries, and/or strawberries)
½ cup granulated sugar
1 tbsp cornstarch
1 tsp lemon juice
1 tsp vanilla extract

For the Topping:

1 cup all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
¼ tsp salt
¼ cup cold butter (cut into small pieces)
½ cup milk, half-and-half, or cream
½ tsp vanilla extract

Instructions

Preheat oven to 375°F (190°C). Grease a jumbo muffin tin or line each cup with parchment rounds for easy removal. (You can also bake in a 9×9 or 9×13 pan instead.)
In a medium bowl, mix berries, sugar, cornstarch, lemon juice, and vanilla until evenly coated. Divide among muffin cups.
In another bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until the mixture looks crumbly. Stir in milk and vanilla just until a soft batter forms.
Drop spoonfuls of batter on top of each berry cup (it doesn’t need to cover fully).
Bake 25–30 minutes, until tops are golden and berries are bubbling.
Cool slightly before serving.

Notes

For parchment: cut small strips to line the sides or rounds for the bottoms to make unmolding easier. If you prefer a rustic scoop-style dessert, simply grease well and serve directly from the pan.
You can mix and match berries. Whatever’s in season or available frozen will work great for this recipe.
Delicious topped with vanilla ice cream or lightly sweetened whipped cream.
Rather than cooking in muffin tins, this cobbler could also be baked in a large dish (such as 13×9 casserole dish). Just increase bake time to 35–40 minutes.

Keyword berry cobbler, holiday dessert, mixed berries

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Sweet Cornbread Cookies

Cornbread cookies might sound unusual, but they’re completely irresistible. Soft, buttery, and just lightly sweet, they taste like cornbread and sugar cookies had the best kind of holiday baby. They’re the perfect balance to all the pies and crisps on the table, especially when served warm with coffee or tea.

Sweet Cornbread Cookies

Soft, buttery cookies with the cozy flavor of cornbread. These are just sweet enough to feel like dessert, but still full of that homey, Southern charm. These pair beautifully with coffee or tea and make a fun, unexpected Thanksgiving treat.

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Course Dessert

Cuisine American

Ingredients

½ cup butter
½ cup granulated sugar
¼ cup brown sugar (packed)
1 large egg
1 tsp vanilla extract
¾ cup all-purpose flour
¾ cup fine cornmeal (not course ground)
½ tsp baking soda
¼ tsp salt
2 tbsp honey

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
Beat in the egg, vanilla, and honey (or maple syrup) until smooth.
In a separate bowl, whisk together flour, cornmeal, baking soda, salt, and cinnamon.
Gradually mix dry ingredients into the wet ingredients until just combined.
Scoop tablespoon-sized portions onto the prepared baking sheet, leaving 2 inches between cookies.
Bake for 9–11 minutes, or until the edges are lightly golden and centers are just set.
Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

Texture tip: These cookies are meant to be soft with a little grain from the cornmeal. Don’t overbake or they’ll lose that lovely tender center.
Flavor swaps: Honey gives a warm, floral note; maple syrup adds a deeper sweetness.
Make-ahead: Store in an airtight container for up to 3 days or freeze for up to a month.
Variations: Try adding chopped pecans or top with a caramel sauce for a different variation.

Keyword cookie, holiday dessert

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Desserts bring a little extra joy to the table, and they’re such a lovely way to end the meal together. Whether you bake one special treat or put out a spread of pies and cobblers, it’s the warmth and laughter that make it memorable. If you’re still planning your Thanksgiving menu, visit the Thanksgiving Planning Hub to find side dishes, beverages, and a simple guide to help everything come together beautifully.