15 Simple 4-Ingredient Thanksgiving Desserts

Four ingredients is the sweet spot for holiday baking: enough to make something genuinely special, few enough that you can shop from memory. Every dessert here uses exactly four ingredients, with smart helpers like pie crust, puff pastry, cake mix and sweetened condensed milk.

The collection covers creamy pumpkin desserts, fruit crisps and galettes, cookies, candies and a no-bake pie. Many can be made ahead, which leaves your oven and your attention free for the turkey.

1. Pumpkin Cheesecake Dip

Cream cheese, pumpkin, confectioners’ sugar and pumpkin pie spice whip into a fluffy dip that tastes like pumpkin cheesecake. Serve it with apple slices, gingersnaps or graham crackers for an easy, shareable dessert.

Servings: 8

Total time: 10 minutes

Ingredients

• 8 ounces cream cheese, softened
• 1 cup pure pumpkin purée
• 3/4 cup confectioners’ sugar
• 1 1/2 teaspoons pumpkin pie spice, plus a pinch for garnish

Instructions

1. Beat the cream cheese with an electric mixer until smooth.
2. Add the pumpkin, confectioners’ sugar and pumpkin pie spice and beat for about 2 minutes, until light and fluffy.
3. Spoon into a bowl and dust with a pinch of pumpkin pie spice.
4. Serve right away with whatever dippers you like, or refrigerate for up to 3 days.

2. Apple Granola Crisp

Sliced apples baked in maple syrup get a quick, crunchy topping of granola tossed with melted butter. It’s all the comfort of apple crisp with no topping to mix from scratch.

Servings: 6

Total time: 50 minutes

Ingredients

• 3 pounds apples, peeled, cored and sliced 1/4 inch thick
• 1/3 cup pure maple syrup
• 2 cups oat-based granola (plain or cinnamon)
• 4 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the apples with the maple syrup in a 2-quart baking dish. Cover with foil and bake for 20 minutes, until the apples begin to soften.
3. Toss the granola with the melted butter.
4. Uncover the apples, sprinkle the granola evenly over the top and bake for 15 to 20 minutes more, until the apples are tender and the topping is golden. Cover loosely with foil if the granola darkens too quickly.
5. Cool for 10 minutes and serve warm.

3. No-Bake Pumpkin Cheesecake Pie

Cream cheese beaten with pumpkin pie filling and folded with whipped topping sets into a creamy, sliceable pie in a store-bought graham crust. It needs no oven at all, just a few hours in the fridge.

Servings: 8

Total time: 15 minutes, plus chilling

Ingredients

• 1 (9-inch) store-bought graham cracker crust
• 8 ounces cream cheese, softened
• 1 (15-ounce) can pumpkin pie filling (sweetened and spiced)
• 1 (8-ounce) tub whipped topping, thawed, divided

Instructions

1. Beat the cream cheese until smooth, then beat in the pumpkin pie filling until combined.
2. Fold in 2 cups of the whipped topping until no streaks remain.
3. Spread the filling evenly in the crust, cover and refrigerate for at least 4 hours or overnight, until set.
4. Top with the remaining whipped topping just before serving.

4. White Chocolate Cranberry Pistachio Bark

Creamy white chocolate scented with orange zest and scattered with tart cranberries and green pistachios sets into festive red-and-green bark. It takes 10 minutes of work and makes a lovely take-home treat for guests.

Servings: 12

Total time: 10 minutes, plus chilling

Ingredients

• 16 ounces white chocolate, chopped
• 2/3 cup dried cranberries
• 1/2 cup shelled pistachios, roughly chopped
• 1 teaspoon grated orange zest

Instructions

1. Line a sheet pan with parchment paper.
2. Melt the white chocolate in the microwave at 50 percent power in 30-second bursts, stirring each time, until smooth. Stir in the orange zest.
3. Spread the chocolate about 1/4 inch thick on the parchment.
4. Scatter the cranberries and pistachios over the top and press them in lightly.
5. Refrigerate for about 30 minutes, until firm, then break into pieces. Store airtight in a cool place for up to 1 week.

5. Pumpkin Chocolate Chip Cake Mix Cookies

Spice cake mix stirred with pumpkin purée makes a soft, cakey cookie dough with no eggs or butter needed. Chocolate chips and pecans make them a hit with kids and grown-ups alike.

Servings: about 30 cookies

Total time: 30 minutes

Ingredients

• 1 (15.25-ounce) box spice cake mix
• 1 cup pure pumpkin purée
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
2. Stir the cake mix and pumpkin together until smooth and thick. Fold in the chocolate chips and pecans.
3. Scoop 2-tablespoon mounds 2 inches apart on the pans and flatten them slightly, since they won’t spread much.
4. Bake for 12 to 14 minutes, until set and the tops spring back when touched. Cool on the pans for 5 minutes, then transfer to a rack.

6. Chocolate Pots de Crème

Bittersweet chocolate, cream, egg yolks and a little sugar cook into silky, rich custards on the stovetop. Make them up to three days ahead so dessert is waiting in the fridge.

Servings: 4

Total time: 20 minutes, plus chilling

Ingredients

• 6 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 3 large egg yolks
• 3 tablespoons sugar

Instructions

1. Put the chocolate in a heatproof bowl with a fine-mesh strainer set over it.
2. Heat the cream in a saucepan until steaming. Whisk the egg yolks and sugar in a bowl, then slowly whisk in the hot cream.
3. Return to the saucepan and cook over medium-low heat, stirring constantly, for 4 to 6 minutes, until thick enough to coat a spoon and 170°F (77°C) on a thermometer.
4. Pour through the strainer over the chocolate, let stand for 2 minutes, then whisk until smooth.
5. Divide among 4 small cups, cool for 30 minutes, then cover and refrigerate for at least 4 hours or up to 3 days.

7. Maple Pecan Palmiers

Puff pastry brushed with maple syrup and rolled up with brown sugar and pecans bakes into crisp, caramelized palm-leaf cookies. They look impressive on a dessert tray but take just a few minutes to shape.

Servings: about 24 palmiers

Total time: 45 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed in the refrigerator
• 2 tablespoons pure maple syrup
• 1/3 cup packed light brown sugar
• 1/2 cup finely chopped pecans

Instructions

1. Unfold the pastry on a sheet of parchment, brush with the maple syrup, then sprinkle evenly with the brown sugar and pecans. Press lightly with a rolling pin.
2. Roll both long sides tightly toward the center until they meet. Wrap and chill for 15 minutes, until firm.
3. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper.
4. Slice the roll 1/2 inch thick and place the slices 2 inches apart on the pans.
5. Bake for 10 minutes, flip carefully, then bake for 5 to 8 minutes more, until golden and caramelized. Cool on a rack.

8. Rustic Pear Galette

Thinly sliced pears tossed with brown sugar are folded into a store-bought pie crust and dotted with butter for a free-form tart with a golden, caramelized edge. It looks rustic and elegant with no crimping or pie plate required.

Servings: 6

Total time: 50 minutes

Ingredients

• 1 refrigerated pie crust
• 3 ripe but firm pears, cored and thinly sliced
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Unroll the crust onto the pan.
2. Toss the pears with all but 1 tablespoon of the brown sugar.
3. Arrange the pears in the center of the crust, leaving a 2-inch border. Fold the border up over the fruit, pleating as you go.
4. Dot the pears with the butter and sprinkle the reserved brown sugar over the crust.
5. Bake for 35 to 40 minutes, until the crust is golden and the juices are bubbling. Cool for 15 minutes before slicing.

9. Jam Thumbprint Shortbread Cookies

Buttery shortbread rolled into balls, pressed with a thumbprint and filled with raspberry or apricot jam bakes into colorful, melt-in-your-mouth cookies. They’re simple enough for kids to help with.

Servings: about 30 cookies

Total time: 40 minutes

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/3 cup raspberry or apricot jam

Instructions

1. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
2. Beat the butter and sugar until creamy, then add the flour and mix until the dough comes together.
3. Roll into 1-inch balls, place 1 inch apart on the pans and press a well into the center of each with your thumb. Chill for 15 minutes.
4. Bake for 12 to 15 minutes, until the edges are barely golden. Gently re-press the wells if they’ve puffed.
5. Fill each well with jam while the cookies are warm, then cool completely. Store airtight for up to 5 days.

10. No-Churn Pumpkin Ice Cream

Whipped cream folded into sweetened condensed milk, pumpkin and spice freezes into scoopable ice cream with no machine. It’s the perfect partner for apple pie or a fun dessert all on its own.

Servings: 8

Total time: 15 minutes, plus freezing

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1 cup pure pumpkin purée
• 2 teaspoons pumpkin pie spice
• 2 cups cold heavy cream

Instructions

1. Whisk the condensed milk, pumpkin and pumpkin pie spice in a large bowl.
2. In another bowl, whip the cream to stiff peaks.
3. Fold the whipped cream into the pumpkin mixture until no streaks remain.
4. Spread in a 9 x 5-inch loaf pan, cover and freeze for at least 6 hours, until firm.
5. Let stand for 5 to 10 minutes before scooping. Keeps frozen for up to 2 weeks.

11. Maple Walnut Fudge

White chocolate melted with sweetened condensed milk and real maple syrup sets into creamy fudge studded with toasted walnuts. It’s ready to chill in 10 minutes and keeps for two weeks.

Servings: 36 pieces

Total time: 10 minutes, plus chilling

Ingredients

• 3 cups (18 ounces) white chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup pure maple syrup
• 1 cup toasted walnuts, chopped

Instructions

1. Line an 8-inch square pan with parchment paper, leaving an overhang.
2. Combine the white chocolate, condensed milk and maple syrup in a heavy saucepan over low heat. Stir constantly for 5 to 7 minutes, until smooth, without letting it boil.
3. Remove from the heat and stir in the walnuts.
4. Spread in the pan and refrigerate for about 2 hours, until firm. Cut into 36 squares and store in the refrigerator for up to 2 weeks.

12. Pecan Pralines

Brown sugar, cream and butter cooked to the soft-ball stage and beaten with toasted pecans set into creamy, melt-in-your-mouth Southern candies. A candy thermometer makes them foolproof.

Servings: about 20 pralines

Total time: 30 minutes, plus setting

Ingredients

• 1 1/2 cups packed light brown sugar
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 1/2 cups toasted pecan halves

Instructions

1. Line two sheet pans with parchment paper.
2. Combine the brown sugar, cream and butter in a heavy saucepan over medium heat and stir until the sugar dissolves.
3. Bring to a boil and cook without stirring for 8 to 10 minutes, until a candy thermometer reads 236°F (113°C).
4. Remove from the heat, add the pecans and stir vigorously for 1 to 3 minutes, until the mixture thickens and turns creamy and slightly opaque.
5. Working quickly, drop by tablespoons onto the parchment. Let set for 20 to 30 minutes. Store airtight for up to 1 week.

13. Cinnamon Sugar Pie Crust Cookies

Refrigerated pie crust brushed with butter, sprinkled with cinnamon sugar and cut into leaves or pumpkins bakes into flaky little cookies in 10 minutes. They’re a fun project for kids and a great use for pie dough scraps.

Servings: about 40 cookies

Total time: 25 minutes

Ingredients

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• 4 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper.
2. Unroll the crusts, brush with the melted butter and sprinkle evenly with the sugar and cinnamon mixed together.
3. Cut into shapes with 2-inch leaf or pumpkin cutters and arrange on the pans.
4. Bake for 8 to 10 minutes, until golden and flaky. Cool on the pans.

14. Brown Sugar Baked Apples

Whole apples stuffed with brown sugar cinnamon butter bake until tender, with a glossy caramel sauce pooling in the dish. They’re cozy, simple and every bit as satisfying as apple pie.

Servings: 4

Total time: 50 minutes

Ingredients

• 4 large baking apples, such as Honeycrisp or Rome
• 1/3 cup packed light brown sugar
• 4 tablespoons unsalted butter, softened
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Core the apples with a melon baller or paring knife, leaving the bottoms intact, and widen the openings to about 1 1/2 inches.
3. Mash the brown sugar, butter and cinnamon together and pack into the apples.
4. Set the apples in a small baking dish, cover with foil and bake for 20 minutes. Uncover and bake for 15 to 20 minutes more, until tender when pierced.
5. Serve warm with the caramel juices from the dish spooned over the top.

15. No-Bake Peanut Butter Chocolate Bars

A sweet peanut butter and graham cracker base is topped with a smooth layer of chocolate peanut butter and chilled until firm. They taste like a giant peanut butter cup and need no oven.

Servings: 16

Total time: 15 minutes, plus chilling

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 cup confectioners’ sugar
• 1 1/4 cups creamy peanut butter, divided
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Line an 8-inch square pan with parchment paper.
2. Mix the graham crumbs, confectioners’ sugar and 1 cup of the peanut butter until well combined, then press firmly into the pan.
3. Melt the chocolate chips with the remaining 1/4 cup peanut butter in the microwave in 30-second bursts, stirring until smooth.
4. Spread the chocolate over the base and refrigerate for about 1 hour, until firm. Cut into 16 bars and store in the refrigerator.