12 5-Minute Thanksgiving Desserts

Sometimes the oven is full, the pie didn’t happen or a few extra guests show up, and you need dessert in minutes. Every recipe here comes together in about 5 minutes with pantry staples and the fall flavors everyone expects on Thanksgiving: pumpkin, apple, cranberry, maple and pecan.

They’re perfect for a smaller Thanksgiving, a casual Friendsgiving or a second dessert alongside the pie. Most lean on simple shortcuts such as gingersnaps, pound cake, caramel sauce and ice cream, so all you need is a bowl, a whisk and a few spare minutes.

1. Pumpkin Pie Dip with Gingersnaps

Cream cheese, pumpkin purée, brown sugar and pumpkin pie spice whip into a silky dip that tastes like the filling of a pumpkin pie. Serve it with gingersnaps, graham crackers and apple slices for scooping.

Servings: 8

Total time: 5 minutes

Ingredients

• 8 ounces cream cheese, softened
• 1 cup pure pumpkin purée
• 1/2 cup confectioners’ sugar
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 1/2 cup cold heavy cream
• Pinch of ground cinnamon, for garnish
• Gingersnaps, graham crackers and apple slices, for serving

Instructions

1. Beat the cream cheese with an electric mixer for about 30 seconds, until smooth.
2. Add the pumpkin, confectioners’ sugar, brown sugar, pumpkin pie spice and salt and beat until smooth.
3. Pour in the cold cream and beat on high for 1 to 2 minutes, until light, fluffy and slightly thickened.
4. Spoon into a bowl, dust with cinnamon and serve with gingersnaps, graham crackers and apple slices. Refrigerate leftovers for up to 3 days.

2. No-Bake Pumpkin Cheesecake Cups

Buttery graham crumbs topped with fluffy pumpkin cheesecake filling and whipped cream give you all the flavor of pumpkin cheesecake without turning on the oven. Assemble them in small glasses and serve right away, or chill them until dessert.

Servings: 6

Total time: 5 minutes

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 1/4 cups cold heavy cream
• 2 tablespoons confectioners’ sugar, plus 1/2 cup for the filling
• 8 ounces cream cheese, softened
• 3/4 cup pure pumpkin purée
• 1 teaspoon pumpkin pie spice
• Ground cinnamon, for garnish

Instructions

1. Stir together the graham crumbs, melted butter and sugar. Divide among 6 small glasses and press lightly.
2. Whip the cream with 2 tablespoons confectioners’ sugar to soft peaks, 1 to 2 minutes.
3. In another bowl, beat the cream cheese, pumpkin, 1/2 cup confectioners’ sugar and pumpkin pie spice until smooth. Fold in two-thirds of the whipped cream.
4. Spoon the filling over the crumbs, top with the remaining whipped cream and dust with cinnamon. Serve right away or refrigerate for up to 1 day.

3. Caramel Apple Nachos

Crisp apple slices fanned on a platter and drizzled with warm caramel, melted chocolate and chopped pecans turn into a fun, shareable dessert. It’s the kind of plate everyone gathers around after a big meal.

Servings: 6

Total time: 5 minutes

Ingredients

• 3 crisp apples, such as Honeycrisp or Granny Smith, cored and thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup caramel sauce
• 1/4 cup semisweet chocolate chips
• 1 teaspoon coconut oil or unsalted butter
• 1/3 cup chopped toasted pecans
• 2 tablespoons toffee bits
• Flaky sea salt

Instructions

1. Toss the apple slices with the lemon juice, pat dry and arrange them overlapping on a platter.
2. Warm the caramel sauce in the microwave for 20 to 30 seconds and drizzle it over the apples.
3. Microwave the chocolate chips with the coconut oil for 30 to 45 seconds, stirring until smooth, and drizzle over the top.
4. Sprinkle with the pecans, toffee bits and a pinch of flaky salt. Serve immediately.

4. Cranberry Fool

Whole-berry cranberry sauce swirled through sweetened whipped cream makes a pretty pink-and-red dessert that feels light after a heavy dinner. It’s a smart way to use leftover cranberry sauce, and a little orange zest keeps it tasting fresh.

Servings: 6

Total time: 5 minutes

Ingredients

• 1 1/2 cups cold heavy cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon grated orange zest
• 1/2 cup plain Greek yogurt (optional)
• 1 1/2 cups whole-berry cranberry sauce, divided
• 1/2 cup crushed shortbread cookies or gingersnaps

Instructions

1. Whip the cream with the confectioners’ sugar and orange zest to soft peaks, about 2 minutes. Fold in the yogurt, if using.
2. Stir the cranberry sauce to loosen it. Fold 1 cup into the cream with just a few strokes, leaving streaks.
3. Spoon into glasses and top each with a spoonful of the remaining cranberry sauce and some crushed cookies.
4. Serve immediately or refrigerate for up to 4 hours.

5. Pumpkin Spice Mug Cake

A moist, single-serving pumpkin cake mixed right in a mug cooks in the microwave in about 90 seconds. Top it with whipped cream or a scoop of ice cream while it’s still warm.

Servings: 1

Total time: 5 minutes

Ingredients

• 4 tablespoons all-purpose flour
• 2 tablespoons light brown sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• Pinch of kosher salt
• 3 tablespoons pure pumpkin purée
• 2 tablespoons whole milk
• 1 tablespoon vegetable oil or melted butter
• 1 tablespoon chopped pecans (optional)
• Whipped cream or vanilla ice cream, for serving

Instructions

1. In a 12-ounce microwave-safe mug, whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt with a fork.
2. Add the pumpkin, milk and oil and stir until smooth with no dry pockets. Stir in the pecans, if using.
3. Microwave on high for 75 to 90 seconds, checking at 60 seconds, until risen and set on top and a toothpick comes out clean. Microwaves vary, so adjust the time as needed.
4. Let cool for 1 minute (the mug will be hot), then top with whipped cream or ice cream.

6. Maple Pecan Sundaes

Pecans warmed in butter and maple syrup with a pinch of cinnamon turn into a glossy sauce in about 3 minutes. Spooned over vanilla ice cream, it tastes like pecan pie à la mode with almost no effort.

Servings: 6

Total time: 5 minutes

Ingredients

• 3 tablespoons unsalted butter
• 1 cup pecan halves
• 1/2 cup pure maple syrup
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of kosher salt
• 2 tablespoons heavy cream
• 1 1/2 quarts vanilla ice cream
• Whipped cream, for serving (optional)

Instructions

1. Melt the butter in a skillet over medium heat. Add the pecans and toast for 1 to 2 minutes.
2. Add the maple syrup, brown sugar, cinnamon and salt and let bubble for 1 to 2 minutes, until slightly thickened.
3. Remove from the heat and stir in the cream.
4. Scoop the ice cream into bowls, spoon the warm sauce over the top and finish with whipped cream, if using.

7. Chocolate Fondue with Fruit and Pound Cake

Warm cream poured over good chocolate melts into a silky fondue in minutes, ready for dipping pound cake, pears, apples and strawberries. Set it in the middle of the table and dessert becomes a relaxed after-dinner activity.

Servings: 6

Total time: 5 minutes

Ingredients

• 3/4 cup heavy cream
• 8 ounces semisweet or bittersweet chocolate, finely chopped
• Pinch of kosher salt
• 1/4 teaspoon ground cinnamon (optional)
• Cubed pound cake, sliced pears and apples, strawberries and pretzel rods, for dipping

Instructions

1. Heat the cream in a small saucepan, or in the microwave for 60 to 90 seconds, until steaming and just simmering at the edges.
2. Pour the hot cream over the chocolate in a bowl, let stand for 1 minute, then whisk until smooth. Whisk in the salt and cinnamon, if using.
3. Transfer to a warm fondue pot or small bowl and arrange the dippers around it.
4. If the fondue thickens as it sits, rewarm it in the microwave for 10 seconds and stir.

8. Gingersnap Ice Cream Sandwiches

Slightly softened vanilla or pumpkin ice cream sandwiched between crisp gingersnaps makes a spiced, crunchy and creamy treat in minutes. Roll the edges in chopped pecans or toffee bits for a little extra flair.

Servings: 8

Total time: 5 minutes

Ingredients

• 1 pint vanilla or pumpkin ice cream
• 16 large gingersnap cookies
• 1/3 cup finely chopped toasted pecans or toffee bits

Instructions

1. Let the ice cream stand at room temperature for 3 to 4 minutes to soften slightly.
2. Place a scoop of ice cream (about 1/4 cup) on the flat side of 8 cookies and top with the remaining cookies, pressing gently.
3. Roll the edges in the pecans or toffee bits.
4. Serve immediately, or wrap individually and freeze for up to 1 week.

9. Chocolate Mousse Cups

Heavy cream whipped with cocoa powder and confectioners’ sugar becomes a light, chocolatey mousse in about 2 minutes, with no cooking and no eggs. Spoon it into small glasses and top with shaved chocolate or raspberries.

Servings: 4

Total time: 5 minutes

Ingredients

• 1 1/2 cups cold heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/3 cup confectioners’ sugar
• 1/2 teaspoon instant espresso powder (optional)
• 1/4 teaspoon ground cinnamon (optional)
• Pinch of kosher salt
• Shaved chocolate, raspberries or crushed chocolate wafers, for topping

Instructions

1. Sift the cocoa and confectioners’ sugar into a chilled bowl. Add the cream, espresso powder and cinnamon, if using, and the salt, and whisk by hand to combine.
2. Beat with an electric mixer on medium-high for 1 to 2 minutes, until thick with soft-firm peaks.
3. Spoon or pipe into small glasses and top with shaved chocolate, raspberries or crushed wafers.
4. Serve right away or refrigerate for up to 1 day.

10. Toasted Pound Cake with Maple Whipped Cream

Slices of pound cake toasted in butter until golden and crisp at the edges are topped with maple whipped cream and a spoonful of cranberry sauce. It’s warm, buttery and festive, with just a skillet and a whisk.

Servings: 6

Total time: 5 minutes

Ingredients

• 1 cup cold heavy cream
• 2 tablespoons pure maple syrup
• Pinch of ground cinnamon
• 2 tablespoons unsalted butter
• 1 (16-ounce) pound cake, cut into 6 slices about 3/4 inch thick
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons chopped toasted pecans (optional)

Instructions

1. Whip the cream with the maple syrup and cinnamon to soft peaks, about 2 minutes.
2. Melt the butter in a large skillet over medium heat. Toast the pound cake slices for 1 to 2 minutes per side, until golden.
3. Transfer to plates and top with the maple whipped cream, a spoonful of cranberry sauce and the pecans, if using. Serve warm.

11. Honey Ricotta with Pears and Walnuts

Whole-milk ricotta whipped with honey and orange zest and topped with ripe pear slices, toasted walnuts and more honey is a simple, elegant dessert that feels light after a big dinner. Serve it in small bowls with a pinch of cinnamon.

Servings: 4

Total time: 5 minutes

Ingredients

• 2 cups whole-milk ricotta
• 3 tablespoons honey, plus more for drizzling
• 1 teaspoon grated orange zest
• Pinch of kosher salt
• 2 ripe pears, cored and thinly sliced
• 1/3 cup toasted walnuts, chopped
• Pinch of ground cinnamon

Instructions

1. Whisk the ricotta, honey, orange zest and salt vigorously for about 1 minute, until smooth and fluffy, or blend briefly in a food processor.
2. Divide among 4 bowls.
3. Top with the pear slices and walnuts, drizzle with more honey and dust with cinnamon. Serve right away.

12. Apple Cider Floats

Scoops of vanilla ice cream topped with chilled sparkling apple cider fizz into a frothy, cinnamon-scented float that kids and adults both love. A cinnamon-sugar rim makes them look festive with almost no extra effort.

Servings: 6

Total time: 5 minutes

Ingredients

• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons caramel sauce, plus more for drizzling
• 1 1/2 pints vanilla ice cream
• 4 cups chilled sparkling apple cider
• 6 cinnamon sticks (optional)

Instructions

1. Mix the sugar and cinnamon on a small plate. Dip the rims of 6 tall glasses in caramel sauce, then in the cinnamon sugar.
2. Add 2 scoops of ice cream to each glass.
3. Slowly pour the sparkling cider over the ice cream; it will foam up.
4. Drizzle with a little more caramel, add a cinnamon stick, if using, and serve with straws and long spoons.