10 Quick Microwave Thanksgiving Desserts

When the oven and stovetop are both spoken for, the microwave can still turn out a surprisingly good Thanksgiving dessert. Every recipe here is made start to finish in the microwave, and most are ready to eat or to chill in about 15 minutes, from warm single-serve mug cakes to fudge, brittle and caramel sauce you can make ahead.

Microwaves vary in power, so these times are based on a standard 1,000- to 1,100-watt model; start checking a little early and add time in short bursts. Use microwave-safe bowls and mugs, and take care with sugar mixtures, which get extremely hot.

1. Pumpkin Spice Mug Cake

A moist, single-serving pumpkin cake mixed right in a mug cooks in about 90 seconds with no eggs needed. Top it with ice cream or whipped 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)
• Vanilla ice cream or whipped 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 and a toothpick comes out clean.
4. Let cool for 1 minute (the mug will be hot) and top with ice cream or whipped cream.

2. Microwave Apple Crisp

Cinnamon apples cook until tender in the microwave in about 5 minutes, then get a crunchy oat topping toasted separately so it stays crisp. It’s a warm, cozy dessert for four in about 15 minutes.

Servings: 4

Total time: 15 minutes

Ingredients

For the apples:

• 3 apples, peeled, cored and thinly sliced
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice

For the topping:

• 1/2 cup old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• 3 tablespoons unsalted butter, melted

Instructions

1. Toss the apples with the brown sugar, cinnamon, cornstarch and lemon juice in an 8-inch microwave-safe dish. Cover with a microwave-safe plate and microwave on high for 4 to 5 minutes, stirring once, until tender and syrupy.
2. Stir the oats, flour, brown sugar, cinnamon and salt with the melted butter on a microwave-safe plate and spread out.
3. Microwave the topping on high for 2 to 3 minutes, stirring every minute, until fragrant and lightly toasted; it crisps as it cools.
4. Sprinkle the topping over the warm apples and serve.

3. Microwave Pecan Brittle

Sugar, corn syrup and toasted pecans cook into crunchy, golden brittle in about 10 minutes in the microwave, with no candy thermometer needed. Break it into shards for a treat that keeps for two weeks.

Servings: about 1 pound

Total time: 15 minutes, plus cooling

Ingredients

• Butter, for the pan
• 1 cup sugar
• 1/2 cup light corn syrup
• 1 cup pecan halves or pieces
• 1 tablespoon unsalted butter
• 1/4 teaspoon kosher salt
• 1 teaspoon baking soda

Instructions

1. Butter a sheet pan or line it with buttered parchment.
2. Stir the sugar and corn syrup in a 2-quart microwave-safe glass bowl and microwave on high for 4 minutes.
3. Stir in the pecans and microwave for 3 to 4 minutes more, until light golden. Stir in the butter and salt and microwave for 1 to 2 minutes, until deep amber.
4. Carefully stir in the baking soda; it will foam. Quickly pour onto the pan and spread thin.
5. Cool for 30 minutes, then break into pieces. Store airtight for up to 2 weeks.

4. Chocolate Lava Mug Cake

A rich, eggless chocolate cake cooks in a mug in about a minute, with a little chocolate tucked in the middle that melts into a gooey center. It’s the ultimate quick chocolate fix after a big meal.

Servings: 1

Total time: 5 minutes

Ingredients

• 4 tablespoons all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• Pinch of kosher salt
• 3 tablespoons whole milk
• 2 tablespoons vegetable oil
• 1 tablespoon semisweet chocolate chips, plus 3 or 4 squares of chocolate for the center
• Confectioners’ sugar, for dusting

Instructions

1. In a 12-ounce microwave-safe mug, whisk the flour, sugar, cocoa, baking powder and salt.
2. Stir in the milk and oil until smooth, then stir in the chocolate chips.
3. Press the chocolate squares into the center of the batter.
4. Microwave on high for 60 to 75 seconds, until the top is set but still slightly moist.
5. Let stand for 1 minute, dust with confectioners’ sugar and eat warm.

5. Microwave Cinnamon Poached Pears

Pear halves poach in apple cider and maple syrup with cinnamon and orange in just a few minutes, then the liquid reduces into a glossy syrup. It’s a light, elegant dessert that feels anything but rushed.

Servings: 4

Total time: 15 minutes

Ingredients

• 2 ripe Bosc pears, peeled, halved and cored
• 1/2 cup apple cider
• 2 tablespoons pure maple syrup
• 1 cinnamon stick
• 2 wide strips orange zest
• 1/4 cup Greek yogurt or whipped cream
• 2 tablespoons chopped toasted walnuts

Instructions

1. Arrange the pears cut side down in a shallow microwave-safe dish and add the cider, maple syrup, cinnamon stick and orange zest.
2. Cover with a microwave-safe plate and microwave on high for 5 to 7 minutes, turning the pears halfway, until tender when pierced.
3. Transfer the pears to plates. Microwave the liquid uncovered for 2 to 3 minutes, until slightly syrupy.
4. Spoon the syrup over the pears and top with yogurt or whipped cream and walnuts.

6. Microwave Pumpkin Spice Fudge

White chocolate and sweetened condensed milk melt together in the microwave in about 3 minutes, then get flavored with pumpkin pie spice and set into creamy fudge. It keeps for two weeks in the fridge.

Servings: 36 pieces

Total time: 10 minutes, plus chilling

Ingredients

• 3 cups (18 ounces) white chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• Ground cinnamon, for dusting

Instructions

1. Line an 8-inch square pan with parchment paper, leaving an overhang.
2. Combine the white chocolate, condensed milk and butter in a large microwave-safe bowl. Microwave at 50 percent power in 1-minute bursts, stirring each time, until melted and smooth, 3 to 4 minutes.
3. Stir in the pumpkin pie spice and salt, spread in the pan and dust lightly with cinnamon.
4. Refrigerate for about 2 hours, until firm. Cut into 36 squares and store in the refrigerator for up to 2 weeks.

7. Microwave Chocolate Turtle Clusters

Toasted pecans topped with microwave-melted caramel and a spoonful of chocolate make classic turtle candies in about 15 minutes. They’re perfect with coffee after dinner or packed as favors.

Servings: 24 clusters

Total time: 15 minutes, plus setting

Ingredients

• 2 cups toasted pecan halves
• 1 (11-ounce) bag soft caramels, unwrapped
• 2 tablespoons heavy cream
• 8 ounces semisweet chocolate, chopped
• Flaky sea salt

Instructions

1. Line a sheet pan with parchment and arrange the pecans in 24 clusters of 3 or 4.
2. Microwave the caramels with the cream in 30-second bursts, stirring each time, until smooth, about 2 minutes. Spoon over the pecans.
3. Microwave the chocolate in 30-second bursts, stirring until smooth, and spoon over the caramel. Sprinkle with flaky salt.
4. Let set at room temperature for 1 hour or in the refrigerator for 20 minutes.

8. Bread Pudding in a Mug

Cubes of brioche soaked in a quick cinnamon custard with dried cranberries cook into a warm, single-serve bread pudding in about 90 seconds. Drizzle with maple syrup for a cozy dessert for one.

Servings: 1

Total time: 5 minutes

Ingredients

• 1 large egg
• 1/4 cup whole milk
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 teaspoon unsalted butter, melted
• 1 1/2 cups cubed brioche or challah (about 1 thick slice)
• 1 tablespoon dried cranberries
• Pure maple syrup, for serving

Instructions

1. In a 12-ounce microwave-safe mug, whisk the egg, milk, brown sugar, cinnamon, nutmeg and butter.
2. Add the bread and cranberries and press down so the bread soaks up the custard. Let stand for 2 minutes.
3. Microwave on high for 60 to 90 seconds, until puffed and set and the center reads 160°F (71°C).
4. Let stand for 1 minute and drizzle with maple syrup.

9. Microwave Salted Caramel Sauce

Sugar and water cook to a deep amber caramel in the microwave, then get finished with cream, butter and flaky salt for a silky sauce. Drizzle it over pie, ice cream or apple slices, and keep the rest in the fridge for two weeks.

Servings: about 1 cup

Total time: 15 minutes

Ingredients

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream, warmed
• 3 tablespoons unsalted butter, diced
• 1/2 teaspoon flaky sea salt

Instructions

1. Stir the sugar and water in a large (at least 2-quart) microwave-safe glass bowl or measuring cup.
2. Microwave on high for 4 minutes, then in 1-minute bursts without stirring, watching closely, until deep amber, 5 to 8 minutes total. The bowl and sugar will be extremely hot.
3. Using oven mitts, carefully whisk in the warm cream (it will bubble up), then the butter and salt until smooth.
4. Cool slightly before serving. Refrigerate in a jar for up to 2 weeks and rewarm briefly to serve.

10. Microwave Chocolate Pudding

Silky, old-fashioned chocolate pudding thickened with cornstarch comes together in the microwave in about 7 minutes with no eggs. Eat it warm or chill it in cups and top with whipped cream.

Servings: 4

Total time: 10 minutes, plus chilling

Ingredients

• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons cornstarch
• Pinch of kosher salt
• 2 cups whole milk
• 2 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• Whipped cream and chocolate shavings, for serving

Instructions

1. Whisk the sugar, cocoa, cornstarch and salt in a large microwave-safe bowl, then gradually whisk in the milk until smooth.
2. Microwave on high for 2 minutes and whisk. Continue in 1-minute bursts, whisking each time, until thick and bubbling, 5 to 7 minutes total.
3. Whisk in the chocolate and butter until smooth.
4. Pour into 4 cups, press plastic wrap onto the surface and chill for at least 2 hours, or enjoy warm. Top with whipped cream and chocolate shavings.