10 Easy One-Bowl Thanksgiving Desserts

Fewer dishes is a gift on Thanksgiving, when the sink fills up long before the turkey is carved. Every dessert here is mixed in a single bowl, usually with just a whisk and a spatula, then baked in one pan, so cleanup takes minutes.

You’ll find quick breads, snack cakes, blondies, brownies, bars, cookies and a rustic cranberry pie, all with classic fall flavors like pumpkin, apple, pear, maple, ginger and cinnamon. Most can be baked a day ahead and keep well, making them easy to fit into a busy holiday week.

1. One-Bowl Pumpkin Bread

Moist, warmly spiced pumpkin bread with a crackly sugar top is whisked together in one bowl with no mixer. It’s even better the next day, so it’s perfect to bake ahead.

Servings: 10

Total time: 1 hour 20 minutes, plus cooling

Ingredients

• 1/2 cup vegetable oil, plus more for the pan
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 (15-ounce) can pure pumpkin purée
• 1/3 cup whole milk
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 3/4 cups all-purpose flour
• 1/2 cup chopped pecans
• 1 tablespoon turbinado sugar

Instructions

1. Preheat the oven to 350°F (175°C). Oil a 9 x 5-inch loaf pan and line with a parchment sling.
2. In a large bowl, whisk the oil, both sugars, eggs, pumpkin and milk until smooth.
3. Sprinkle the pumpkin pie spice, baking soda, baking powder and salt over the top and whisk vigorously to combine, then stir in the flour and pecans just until no dry streaks remain.
4. Scrape into the pan, sprinkle with the turbinado sugar and bake for 60 to 70 minutes, until a skewer comes out clean.
5. Cool in the pan for 15 minutes, then lift out and cool completely. Store wrapped for up to 4 days.

2. One-Bowl Fresh Apple Cake

A thick, cinnamon-spiced batter packed with chopped apples and walnuts bakes into a moist, homey cake that feeds a crowd. It’s stirred together by hand and needs nothing more than a dusting of confectioners’ sugar.

Servings: 16

Total time: 1 hour 15 minutes

Ingredients

• 1 cup vegetable oil, plus more for the pan
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all-purpose flour
• 4 cups peeled, diced apples (about 3 large)
• 1 cup chopped walnuts
• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and oil a 9 x 13-inch pan.
2. In a large bowl, whisk the oil, both sugars and eggs until well combined.
3. Whisk in the cinnamon, baking soda and salt, then stir in the flour; the batter will be very thick.
4. Fold in the apples and walnuts until evenly coated and spread in the pan.
5. Bake for 45 to 55 minutes, until golden and a toothpick comes out clean. Cool and dust with confectioners’ sugar.

3. Nantucket Cranberry Pie

Tart cranberries and pecans baked under a buttery, cake-like batter make this crustless pie a New England favorite. The batter is whisked in the same bowl you melt the butter in.

Servings: 8

Total time: 55 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for the pie plate
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans
• 1 cup sugar, plus 2 tablespoons
• 2 large eggs
• 1 teaspoon grated orange zest
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-inch pie plate.
2. Scatter the cranberries and pecans in the pie plate and sprinkle with 2 tablespoons sugar.
3. Melt the butter in a large microwave-safe bowl. Whisk in the remaining 1 cup sugar, then the eggs, orange zest and salt, and stir in the flour until smooth.
4. Pour the batter evenly over the cranberries.
5. Bake for 40 to 45 minutes, until golden and a toothpick in the center comes out clean. Serve warm or at room temperature with whipped cream or ice cream.

4. Maple Pecan Blondies

Chewy, butterscotch-y blondies sweetened with brown sugar and maple syrup are packed with toasted pecans. Melt the butter right in the mixing bowl and you’ll have only one bowl and one pan to wash.

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
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 cup toasted pecans, chopped

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 large microwave-safe bowl. Whisk in the brown sugar and maple syrup, then the egg and yolk.
3. Whisk in the baking powder, salt and cinnamon, then stir in the flour and pecans.
4. Spread in the pan and bake for 25 to 28 minutes, until golden with set edges and a toothpick comes out with moist crumbs.
5. Cool for at least 30 minutes before cutting into 16 squares.

5. Gingerbread Cake with Lemon Glaze

Dark, moist gingerbread made with molasses and fresh ginger is whisked together in one bowl and baked in an 8-inch pan. A quick lemon glaze, whisked in the same rinsed bowl, adds a bright finish.

Servings: 9

Total time: 55 minutes

Ingredients

For the cake:

• 1/2 cup (1 stick) unsalted butter, plus more for the pan
• 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
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups all-purpose flour

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Butter an 8-inch square pan and line with parchment.
2. Melt the butter in a large microwave-safe bowl. Whisk in the brown sugar, molasses, egg and fresh ginger, then the hot water.
3. Whisk in the ground spices, baking soda and salt, then the flour until smooth.
4. Pour into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean.
5. While the cake bakes, rinse the bowl and whisk the glaze ingredients in it. Spread over the warm cake and let set before cutting.

6. One-Bowl Chocolate Snack Cake

This old-fashioned, eggless chocolate cake is mixed right in one bowl with hot coffee for deep flavor and a tender, moist crumb. Dust it with confectioners’ sugar and serve with whipped cream.

Servings: 9

Total time: 45 minutes

Ingredients

• Butter, for the pan
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup hot brewed coffee or hot water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1/2 cup semisweet chocolate chips
• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and butter an 8-inch square pan.
2. Whisk the flour, sugar, cocoa, baking soda and salt in a large bowl.
3. Add the hot coffee, oil and vinegar and whisk until smooth, then stir in the chocolate chips.
4. Pour into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean.
5. Cool, dust with confectioners’ sugar and cut into squares.

7. Pumpkin Chocolate Chip Cookies

Chewy, warmly spiced pumpkin cookies loaded with chocolate chips are mixed by hand with melted butter in a single bowl. Blotting the pumpkin keeps them chewy rather than cakey.

Servings: about 20 cookies

Total time: 45 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg yolk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

1. Melt the butter in a large microwave-safe bowl and let cool for 5 minutes.
2. Whisk in both sugars, then the pumpkin and egg yolk.
3. Whisk in the pumpkin pie spice, baking soda and salt, then stir in the flour and chocolate chips. Chill the dough for 20 minutes.
4. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment. Scoop 2-tablespoon mounds 2 inches apart.
5. Bake for 11 to 13 minutes, until set at the edges. Cool on the pans for 5 minutes, then transfer to a rack.

8. Pear Spice Cake

A tender cake scented with ginger, cinnamon and cardamom is studded with juicy pears and topped with more sliced pear and sparkling sugar. It’s an elegant dessert that comes together in one bowl.

Servings: 8

Total time: 1 hour

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for the pan
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 2 ripe pears, 1 diced and 1 thinly sliced
• 2 tablespoons turbinado sugar

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line with parchment.
2. Melt the butter in a large microwave-safe bowl. Whisk in both sugars, then the eggs and sour cream.
3. Whisk in the spices, baking powder, baking soda and salt, then stir in the flour and the diced pear.
4. Spread in the pan, arrange the pear slices on top and sprinkle with the turbinado sugar.
5. Bake for 40 to 45 minutes, until golden and a toothpick comes out clean. Cool for 15 minutes before serving.

9. Fudgy One-Bowl Brownies

Rich, fudgy brownies with shiny, crackly tops start by melting butter and chocolate together in the same bowl you’ll mix them in. Toasted walnuts are optional but add a nice crunch.

Servings: 16

Total time: 45 minutes, plus cooling

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 2 large eggs
• 1/4 teaspoon kosher salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 cup chopped toasted walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. Microwave the butter and chocolate in a large microwave-safe bowl in 30-second bursts, stirring, until smooth.
3. Whisk in the sugar, then the eggs one at a time until glossy. Whisk in the salt and cocoa, then stir in the flour and walnuts, if using.
4. Spread in the pan and bake for 25 to 30 minutes, until a toothpick comes out with moist crumbs.
5. Cool completely before cutting into 16 squares.

10. Snickerdoodle Bars

All the buttery, cinnamon-sugar flavor of snickerdoodle cookies bakes into soft, chewy bars with no scooping or rolling. They’re stirred together in one bowl and cut into 24 squares.

Servings: 24

Total time: 40 minutes, plus cooling

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon, for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Melt the butter in a large microwave-safe bowl. Whisk in the granulated and brown sugars, then the eggs.
3. Whisk in the baking powder, cream of tartar, salt and cinnamon, then stir in the flour until smooth.
4. Spread in the pan and sprinkle evenly with the cinnamon sugar.
5. Bake for 22 to 25 minutes, until golden at the edges and just set in the center. Cool completely and cut into 24 bars.