15 Last-Minute Thanksgiving Desserts

Thanksgiving has a way of sneaking up, and when the pie plans fall through or the guest list grows, you need a dessert you can pull together the same day. These recipes rely on pantry staples, store-bought shortcuts like puff pastry and pie crust, and quick techniques, so most are ready in about an hour or less.

You’ll find warm fruit desserts, skillet treats, no-bake bites, cookies and stovetop puddings, all with classic fall flavors. Several can even be made while the turkey roasts or rests, so the kitchen stays calm and dessert still feels homemade.

1. Skillet Apple Crisp

Sliced apples tossed with cinnamon and brown sugar bake under a buttery oat topping right in a cast iron skillet, so there’s no extra dish to wash. It goes from cutting board to table in about 45 minutes and is best served warm with ice cream.

Servings: 8

Total time: 45 minutes

Ingredients

For the filling:

• 2 1/2 pounds apples (about 5), peeled, cored and sliced 1/4 inch thick
• 1/3 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of kosher salt

For the topping:

• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced
• 1/3 cup chopped pecans (optional)
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the apples with the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt directly in a 10-inch cast iron or ovenproof skillet and spread evenly.
3. For the topping, mix the flour, oats, brown sugar, cinnamon and salt, then rub in the butter with your fingers until clumpy. Stir in the pecans, if using, and scatter over the apples.
4. Bake for 30 to 35 minutes, until the topping is golden and the juices are bubbling.
5. Cool for 10 minutes and serve warm with vanilla ice cream.

2. Puff Pastry Pear Tart

Thin slices of ripe pear fanned over store-bought puff pastry and brushed with butter and cinnamon sugar bake into a crisp, elegant tart. A brush of warm apricot jam at the end gives it a glossy, bakery-style finish.

Servings: 8

Total time: 40 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed in the refrigerator
• 3 ripe but firm Bosc or Anjou pears, cored and sliced 1/8 inch thick
• 1 tablespoon fresh lemon juice
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1/4 cup apricot jam
• 1 tablespoon water
• Whipped cream or vanilla ice cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Unfold the pastry on the pan and roll it lightly into a 10 x 12-inch rectangle. Score a 1/2-inch border with a knife, without cutting through, and prick the center all over with a fork.
3. Toss the pears with the lemon juice and arrange them in overlapping rows inside the border.
4. Brush the pears and border with the melted butter. Mix the sugar and cinnamon and sprinkle over the top.
5. Bake for 25 to 30 minutes, until the pastry is puffed and deep golden and the pears are tender and browned at the edges.
6. Warm the jam with the water until loose and brush it over the pears. Cut into squares and serve warm or at room temperature with whipped cream or ice cream.

3. Mini Pumpkin Pie Bites

A quick pumpkin pie filling baked in store-bought mini phyllo shells gives you two-bite pies in about 35 minutes. Top each with a swirl of whipped cream and a dusting of cinnamon just before serving.

Servings: 15 (30 bites)

Total time: 35 minutes, plus cooling

Ingredients

• 2 (1.9-ounce) packages frozen mini phyllo shells (30 shells)
• 3/4 cup pure pumpkin purée
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/3 cup heavy cream
• 1 teaspoon pumpkin pie spice
• Pinch of kosher salt
• Whipped cream and ground cinnamon, for topping

Instructions

1. Preheat the oven to 350°F (175°C) and arrange the phyllo shells on a sheet pan.
2. Whisk the pumpkin, brown sugar, egg, cream, pumpkin pie spice and salt until smooth.
3. Spoon or pipe the filling into the shells, just below the rims.
4. Bake for 15 to 18 minutes, until the filling is set and reads 160°F (71°C) in the center.
5. Cool for 15 minutes, and refrigerate if not serving within 2 hours. Top with whipped cream and a pinch of cinnamon just before serving.

4. Maple Pecan Blondies

Chewy brown butter blondies sweetened with brown sugar and maple syrup and loaded with toasted pecans are mixed in one bowl with no mixer required. They take about 45 minutes from start to finish and cut neatly once cooled.

Servings: 16

Total time: 45 minutes, plus cooling

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup pure maple syrup
• 1 large egg plus 1 egg yolk, at room temperature
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 cup toasted pecans, chopped
• 1/2 cup white chocolate chips (optional)
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. Melt the butter in a saucepan over medium heat and cook, swirling, for 4 to 5 minutes, until golden brown and nutty. Pour into a bowl and cool for 5 minutes.
3. Whisk in the brown sugar and maple syrup, then the egg and yolk.
4. Stir in the flour, baking powder, salt and cinnamon, then fold in the pecans and white chocolate chips, if using.
5. Spread in the pan and sprinkle with flaky salt. Bake for 25 to 28 minutes, until golden with set edges and a toothpick comes out with moist crumbs.
6. Cool for at least 30 minutes before cutting into 16 squares.

5. Chocolate Chip Pecan Skillet Cookie

One giant chocolate chip cookie studded with pecans bakes in a cast iron skillet until golden at the edges and soft in the middle. Serve it warm straight from the pan with scoops of ice cream and a stack of spoons.

Servings: 8

Total time: 40 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, plus more for the skillet
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• Seeds scraped from 1/2 vanilla bean (optional)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup semisweet chocolate chips
• 1/2 cup chopped toasted pecans
• Flaky sea salt
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 10-inch cast iron skillet.
2. Whisk the melted butter with the brown and granulated sugars, then whisk in the egg and vanilla seeds, if using.
3. Stir in the flour, baking soda and salt, then fold in the chocolate chips and pecans.
4. Press the dough evenly into the skillet and sprinkle with flaky salt.
5. Bake for 22 to 26 minutes, until golden at the edges and set in the center, with the middle reaching 160°F (71°C).
6. Cool for 10 minutes and serve warm from the skillet with ice cream.

6. Pumpkin Mousse

Pumpkin purée, brown sugar and warm spices folded into whipped cream make a light, airy mousse that’s ready to chill in 15 minutes. Spoon it into small glasses and top with crushed gingersnaps for crunch.

Servings: 6

Total time: 15 minutes, plus chilling

Ingredients

• 4 ounces cream cheese, softened
• 1 cup pure pumpkin purée
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners’ sugar
• 1/2 cup crushed gingersnaps

Instructions

1. Beat the cream cheese, pumpkin, brown sugar, pumpkin pie spice and salt until smooth.
2. In another bowl, whip the cream with the confectioners’ sugar to firm peaks.
3. Fold a third of the whipped cream into the pumpkin mixture to lighten it, then gently fold in the rest.
4. Spoon into 6 small glasses and refrigerate for at least 1 hour or up to 1 day. Top with crushed gingersnaps before serving.

7. Cranberry Orange Hand Pies

Fresh cranberries cooked quickly with orange and sugar become a jammy filling for flaky hand pies made with store-bought pie crust. They’re easy to eat without plates, which makes them handy on a crowded dessert table.

Servings: 12 hand pies

Total time: 1 hour

Ingredients

• 2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 1 teaspoon grated orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting
• 1 large egg beaten with 1 tablespoon water
• 2 tablespoons coarse sugar

Instructions

1. Combine the cranberries, sugar, orange zest and orange juice in a saucepan over medium heat. Cook for 6 to 8 minutes, until most of the berries burst. Stir in the cornstarch mixture and simmer for 1 minute, until thick.
2. Spread the filling on a plate and refrigerate for 15 minutes to cool.
3. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
4. Roll the crusts out slightly on a floured surface and cut into 4-inch rounds, rerolling the scraps once, to make 12.
5. Place a heaping tablespoon of filling on half of each round, fold over and crimp the edges with a fork. Cut a small slit in each, brush with egg wash and sprinkle with coarse sugar.
6. Bake for 18 to 22 minutes, until golden. Cool for 10 minutes before serving.

8. Chocolate Cranberry Pistachio Bark

Melted dark chocolate spread thin and scattered with dried cranberries, pistachios and flaky salt sets into festive bark in about 20 minutes in the fridge. Break it into shards for a no-bake dessert that also makes a sweet host gift.

Servings: 10

Total time: 10 minutes, plus chilling

Ingredients

• 12 ounces bittersweet or semisweet chocolate, chopped
• 2 ounces white chocolate, chopped (optional)
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, roughly chopped
• 1/2 teaspoon grated orange zest
• Flaky sea salt

Instructions

1. Line a sheet pan with parchment paper.
2. Melt the dark chocolate in the microwave in 30-second bursts, stirring each time, until mostly melted, then stir until smooth.
3. Spread the chocolate about 1/4 inch thick into a rough rectangle on the parchment. Melt the white chocolate, if using, drizzle it over and swirl with a toothpick.
4. Scatter the cranberries, pistachios, orange zest and a pinch of flaky salt over the top and press lightly.
5. Refrigerate for 20 to 30 minutes, until firm, then break into pieces. Store airtight in a cool place for up to 1 week.

9. Cinnamon Brioche Bread Pudding with Cranberries

Cubes of store-bought brioche soak in a cinnamon custard with dried cranberries, then bake until puffed and golden on top and creamy inside. It turns a loaf of bread into a warm, comforting dessert in about an hour.

Servings: 8

Total time: 1 hour

Ingredients

• 2 tablespoons unsalted butter, melted, plus more for the dish
• 1 (1-pound) loaf brioche or challah, cut into 1-inch cubes (about 10 cups)
• 1/2 cup dried cranberries
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated orange zest
• 1/4 teaspoon kosher salt
• 2 tablespoons turbinado sugar
• Whipped cream or confectioners’ sugar, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Spread the bread cubes in the dish and scatter the cranberries over them.
3. Whisk the eggs, milk, cream, brown sugar, cinnamon, nutmeg, orange zest, salt and melted butter. Pour over the bread, press down gently and let soak for 15 minutes.
4. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until puffed and golden and the center is set and reads 160°F (71°C).
5. Cool for 10 minutes and serve warm with whipped cream or a dusting of confectioners’ sugar.

10. Pumpkin Snickerdoodles

Soft, puffy cookies made with pumpkin purée and rolled in cinnamon sugar taste like a cross between pumpkin bread and a classic snickerdoodle. The dough needs only a short chill, so warm cookies are ready in under an hour.

Servings: about 24 cookies

Total time: 50 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus 1/3 cup for rolling
• 1/2 cup packed light brown sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons ground cinnamon

Instructions

1. Beat the butter, 1/2 cup granulated sugar and brown sugar for 2 minutes. Beat in the pumpkin and egg yolk.
2. Whisk the flour, cream of tartar, baking soda, salt and pumpkin pie spice, add on low speed and mix until combined. Chill the dough for 20 minutes.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Mix the remaining 1/3 cup sugar with the cinnamon.
4. Roll the dough into 1 1/2-tablespoon balls, coat in the cinnamon sugar and place 2 inches apart. Flatten slightly.
5. Bake for 11 to 13 minutes, until set at the edges and puffy. Cool on the pans for 5 minutes, then transfer to a rack.

11. No-Bake Pecan Pie Bites

Dates, toasted pecans, maple syrup and cinnamon blitzed in a food processor roll into chewy little bites that taste remarkably like pecan pie. They take about 20 minutes, need no oven and keep for a week in the fridge.

Servings: about 20 bites

Total time: 20 minutes

Ingredients

• 1 1/2 cups toasted pecans, plus 20 pecan halves for topping
• 1 1/2 cups pitted Medjool dates (about 14)
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 ounces dark chocolate, melted (optional)

Instructions

1. Pulse the toasted pecans in a food processor until finely chopped.
2. Add the dates, maple syrup, cinnamon and salt and process for 1 to 2 minutes, until the mixture clumps and holds together when pressed.
3. Roll into 1-inch balls and press a pecan half on top of each.
4. Drizzle with melted chocolate, if using, and refrigerate for 10 minutes to firm. Store in an airtight container in the refrigerator for up to 1 week.

12. Butterscotch Pudding

Dark brown sugar cooked with butter until deeply caramelized gives this silky stovetop pudding real butterscotch flavor in about 25 minutes. Chill it in small cups while dinner is underway and top with whipped cream and flaky salt.

Servings: 6

Total time: 25 minutes, plus chilling

Ingredients

• 4 tablespoons unsalted butter
• 1 cup packed dark brown sugar
• 1/2 teaspoon kosher salt
• 2 1/2 cups whole milk, divided
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 3 large egg yolks
• Seeds scraped from 1/2 vanilla bean (optional)
• Whipped cream and flaky sea salt, for serving

Instructions

1. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and salt and cook, stirring, for 3 to 4 minutes, until bubbling and fragrant.
2. Slowly whisk in 2 cups of the milk and the cream; the sugar will seize, then dissolve as it heats. Heat until steaming and smooth.
3. In a bowl, whisk the cornstarch with the remaining 1/2 cup milk, then whisk in the egg yolks. Slowly whisk in about 1 cup of the hot mixture, then pour it all back into the pan.
4. Cook over medium heat, whisking constantly, for 3 to 5 minutes, until thick and bubbling and the pudding reaches 160°F (71°C). Remove from the heat, stir in the vanilla seeds, if using, and strain.
5. Divide among 6 cups, press plastic wrap onto the surface and refrigerate for at least 2 hours. Top with whipped cream and a pinch of flaky salt.

13. Gingerbread Snack Cake

This moist, deeply spiced gingerbread is mixed in one bowl, baked in an 8-inch square pan and ready to serve warm in about 50 minutes. A spoonful of whipped cream or a dusting of confectioners’ sugar is all it needs.

Servings: 9

Total time: 50 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup packed dark brown sugar
• 1/2 cup unsulphured molasses
• 1 large egg
• 1 teaspoon grated fresh ginger
• 1/2 cup hot water
• Whipped cream or confectioners’ sugar, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Butter an 8-inch square pan and line with parchment paper.
2. Whisk the flour, baking soda, salt, ground ginger, cinnamon and cloves in a bowl.
3. In a large bowl, whisk the brown sugar, molasses, melted butter, egg and fresh ginger, then whisk in the hot water.
4. Add the dry ingredients and whisk until smooth.
5. Pour into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool for 10 minutes and serve warm with whipped cream or confectioners’ sugar.

14. Cinnamon Sugar Puff Pastry Twists

Strips of store-bought puff pastry brushed with butter, sprinkled with cinnamon sugar and twisted bake into crisp, flaky sticks in about 15 minutes. Serve them warm with caramel or chocolate sauce for dipping.

Servings: 8 (about 24 twists)

Total time: 30 minutes

Ingredients

• 1 (17-ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
• 4 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• Pinch of kosher salt
• Caramel or chocolate sauce, for dipping

Instructions

1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper. Mix the sugar, cinnamon and salt.
2. Unfold one pastry sheet, brush with butter and sprinkle with a quarter of the cinnamon sugar, pressing it in lightly.
3. Cut into 12 strips about 3/4 inch wide, twist each strip several times and place on a pan, pressing the ends down. Repeat with the second sheet.
4. Brush the twists with the remaining butter and sprinkle with the remaining cinnamon sugar.
5. Bake for 12 to 15 minutes, until puffed, golden and caramelized. Cool for 5 minutes and serve with caramel or chocolate sauce.

15. Chocolate Peanut Butter No-Bake Cookies

Oats stirred into a boiled mixture of butter, sugar, milk, cocoa and peanut butter set into fudgy, chewy cookies without the oven. They take about 15 minutes to make and 30 minutes to set, so they’re ideal when the oven is busy with the turkey.

Servings: about 24 cookies

Total time: 15 minutes, plus setting

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 2 cups sugar
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1/4 teaspoon kosher salt
• 3 cups quick-cooking oats
• Flaky sea salt (optional)

Instructions

1. Line two sheet pans with parchment paper.
2. Combine the butter, sugar, milk and cocoa in a saucepan over medium heat. Bring to a full rolling boil, stirring, and boil for exactly 1 minute.
3. Remove from the heat and stir in the peanut butter and salt until melted, then stir in the oats.
4. Drop heaping tablespoons onto the parchment and sprinkle with flaky salt, if using.
5. Let set at room temperature for about 30 minutes, or in the refrigerator for 15. Store airtight for up to 4 days.