14 Sheet Pan Thanksgiving Desserts for a Crowd

When the guest list runs long, a sheet pan is the easiest way to make dessert for everyone. Each recipe here bakes in a single large pan, either a 10 x 15-inch jelly roll pan or a 13 x 18-inch half sheet, and cuts into 20 to 48 servings, with no juggling of multiple pies.

You’ll find slab pies, frosted sheet cakes, crumb bars, a big fruit crisp, brownies, blondies and cookie bars. Most travel well in the pan, many can be made a day ahead, and all of them make serving a big Thanksgiving crowd simple.

1. Sheet Pan Pumpkin Pie

All the silky, spiced filling of pumpkin pie baked in a jelly roll pan feeds two dozen guests from one dessert. Cut it into neat squares and top each with a swirl of whipped cream.

Servings: 24

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the crust:

• 2 (14-ounce) packages refrigerated pie crusts (4 crusts)
• All-purpose flour, for dusting

For the filling:

• 2 (15-ounce) cans pure pumpkin purée
• 1 1/2 cups packed light brown sugar
• 5 large eggs
• 2 (12-ounce) cans evaporated milk
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 425°F (220°C). On a floured surface, overlap two crusts and roll into a rectangle about 13 x 18 inches; repeat if needed so you can line a 10 x 15-inch jelly roll pan with dough coming up the sides. Press the seams together and crimp the edges.
2. Line the crust with parchment and pie weights and bake for 10 minutes. Remove the weights and reduce the oven to 350°F (175°C).
3. Whisk the filling ingredients until smooth and pour into the crust.
4. Bake for 35 to 45 minutes, until the center is set with a slight jiggle and reads 175°F (79°C).
5. Cool for 1 hour, then refrigerate for at least 2 hours or up to 2 days. Cut into 24 squares and serve with whipped cream.

2. Apple Slab Pie

A thin layer of cinnamon apples baked between two flaky crusts and drizzled with a simple glaze serves far more people than a round pie. The slices are easy to eat by hand, too.

Servings: 24

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the pie:

• 2 (14-ounce) packages refrigerated pie crusts (4 crusts)
• All-purpose flour, for dusting
• 4 pounds apples, peeled, cored and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 large egg beaten with 1 tablespoon water
• 2 tablespoons coarse sugar

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons whole milk

Instructions

1. Preheat the oven to 375°F (190°C). Overlap and roll two crusts into a rectangle large enough to line a 10 x 15-inch jelly roll pan with a little overhang.
2. Toss the apples with the sugars, flour, lemon juice, cinnamon, nutmeg and salt and spread over the bottom crust.
3. Overlap and roll the remaining two crusts to fit the top, lay over the apples, fold the edges together and crimp. Brush with egg wash, sprinkle with coarse sugar and cut several vents.
4. Bake for 45 to 55 minutes, until golden and bubbling. Cool for at least 1 hour.
5. Whisk the glaze ingredients and drizzle over the top. Cut into 24 squares.

3. Pecan Pie Bars

A buttery shortbread crust topped with a gooey pecan filling bakes in a half sheet pan for enough pecan pie to feed a very large crowd. They cut cleanly once chilled and keep for days.

Servings: 48

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the crust:

• 3 cups all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon kosher salt
• 1 1/2 cups (3 sticks) cold unsalted butter, diced

For the filling:

• 6 large eggs
• 1 1/2 cups packed light brown sugar
• 1 1/2 cups dark corn syrup
• 6 tablespoons unsalted butter, melted
• 3/4 teaspoon kosher salt
• 4 cups chopped toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line a 13 x 18-inch half sheet pan with parchment paper.
2. Pulse the crust ingredients until crumbly, press firmly into the pan and bake for 20 minutes, until lightly golden.
3. Whisk the eggs, brown sugar, corn syrup, melted butter and salt, stir in the pecans and pour over the hot crust.
4. Bake for 25 to 30 minutes, until set with a slight wobble in the center and 200°F (93°C).
5. Cool completely, chill for 1 hour and cut into 48 bars. Store airtight for up to 4 days.

4. Spice Sheet Cake with Brown Butter Frosting

A tender buttermilk sheet cake fragrant with cinnamon, ginger and cloves gets a nutty brown butter frosting that tastes like fall. It’s mixed in minutes and cuts into 36 generous squares.

Servings: 36

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the cake:

• Butter, for the pan
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 1/2 cups buttermilk

For the frosting:

• 1 cup (2 sticks) unsalted butter
• 4 cups confectioners’ sugar
• 1/4 to 1/3 cup whole milk
• Pinch of kosher salt
• Ground cinnamon, for dusting

Instructions

1. For the frosting, brown the butter in a saucepan over medium heat for 5 to 7 minutes, until golden and nutty. Pour into a bowl and refrigerate for about 1 hour, until soft and spreadable.
2. Preheat the oven to 350°F (175°C) and butter a 13 x 18-inch half sheet pan.
3. Whisk the flour, baking soda, salt and spices. In another bowl, whisk the melted butter, both sugars and eggs, then whisk in the buttermilk. Stir in the dry ingredients until smooth.
4. Spread in the pan and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely.
5. Beat the brown butter with the confectioners’ sugar, enough milk to make it fluffy and the salt. Spread over the cake, dust with cinnamon and cut into 36 squares.

5. Texas Chocolate Sheet Cake

A thin, moist chocolate cake gets a warm fudgy frosting with pecans poured on while it’s still hot, so it’s ready to serve in under an hour. It’s a Southern potluck classic for good reason.

Servings: 36

Total time: 50 minutes

Ingredients

For the cake:

• Butter, for the pan
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs

For the frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons whole milk
• 3 1/2 cups confectioners’ sugar
• Pinch of kosher salt
• 1 cup chopped toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 13 x 18-inch half sheet pan.
2. Whisk the flour, sugar, baking soda, salt and cinnamon in a large bowl. Bring the butter, cocoa and water to a boil, pour over the dry ingredients and whisk, then whisk in the buttermilk and eggs.
3. Pour into the pan and bake for 18 to 22 minutes, until a toothpick comes out clean.
4. Meanwhile, bring the butter, cocoa and milk to a simmer, then whisk in the confectioners’ sugar and salt until smooth and stir in the pecans.
5. Pour the warm frosting over the hot cake and spread evenly. Cool for 30 minutes and cut into 36 squares.

6. Cranberry Crumb Bars

A buttery shortbread base and crumbly topping sandwich a tart, orange-scented cranberry filling for bars that are bright, sweet and festive. One half sheet pan yields about 40 bars.

Servings: 40

Total time: 1 hour 20 minutes, plus cooling

Ingredients

For the filling:

• 2 (12-ounce) bags fresh or frozen cranberries
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 1 tablespoon grated orange zest
• 1/4 cup fresh orange juice

For the crust and crumb:

• 4 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups (3 sticks) cold unsalted butter, diced
• 2 large eggs

Instructions

1. Simmer the cranberries, sugar, cornstarch, orange zest and juice in a saucepan for 8 to 10 minutes, until thick and most berries have burst. Let cool.
2. Preheat the oven to 375°F (190°C) and line a 13 x 18-inch half sheet pan with parchment paper.
3. Whisk the flour, sugar, baking powder, salt and cinnamon. Cut in the butter until crumbly, then mix in the eggs until clumpy.
4. Press two-thirds of the mixture firmly into the pan, spread with the cranberry filling and crumble the rest over the top.
5. Bake for 40 to 45 minutes, until golden. Cool completely and cut into 40 bars.

7. Pear Cranberry Sheet Pan Crisp

Spreading a fruit crisp across a sheet pan means more crunchy oat topping in every bite and enough servings for a big group. Juicy pears and tart cranberries make it festive and bright.

Servings: 20

Total time: 1 hour 15 minutes

Ingredients

For the filling:

• 5 pounds ripe but firm pears, peeled, cored and sliced
• 2 cups fresh or frozen cranberries
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

For the topping:

• 2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 1/2 cups packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced
• 1 cup chopped walnuts
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the pears and cranberries with the sugar, cornstarch, lemon juice, cinnamon and ginger and spread in a 13 x 18-inch half sheet pan.
3. Mix the oats, flour, brown sugar, cinnamon and salt, rub in the butter until clumpy and stir in the walnuts. Scatter evenly over the fruit.
4. Bake for 40 to 50 minutes, until golden and bubbling.
5. Cool for 15 minutes and serve warm with vanilla ice cream.

8. Sweet Potato Pie Bars

A press-in brown sugar shortbread crust topped with a silky spiced sweet potato filling gives you sweet potato pie in an easy-to-serve bar. Make them a day ahead and top with whipped cream to serve.

Servings: 24

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 1/4 cups (2 1/2 sticks) cold unsalted butter, diced

For the filling:

• 3 cups mashed cooked sweet potatoes
• 1 cup packed light brown sugar
• 3 large eggs
• 1 (12-ounce) can evaporated milk
• 4 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and line a 10 x 15-inch jelly roll pan with parchment paper.
2. Pulse the crust ingredients until crumbly, press firmly into the pan and bake for 18 to 20 minutes, until lightly golden.
3. Whisk the filling ingredients until smooth and pour over the warm crust.
4. Bake for 30 to 35 minutes, until set with a slight jiggle and 160°F (71°C) in the center.
5. Cool for 1 hour, then refrigerate for at least 2 hours or up to 2 days. Cut into 24 bars and top with whipped cream.

9. Fudgy Sheet Pan Brownies

A big batch of dense, fudgy brownies made with real chocolate and cocoa bakes in one half sheet pan and cuts into four dozen squares. They’re a guaranteed hit with kids and grown-ups alike.

Servings: 48

Total time: 50 minutes, plus cooling

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, plus more for the pan
• 12 ounces bittersweet chocolate, chopped
• 3 cups sugar
• 6 large eggs
• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 tablespoon instant espresso powder (optional)
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 13 x 18-inch half sheet pan and line with parchment.
2. Melt the butter and chopped chocolate together, then whisk in the sugar and eggs until glossy.
3. Stir in the flour, cocoa, salt and espresso powder, if using, then fold in the chocolate chips.
4. Spread in the pan and bake for 25 to 30 minutes, until a toothpick comes out with moist crumbs.
5. Cool completely and cut into 48 squares.

10. Pumpkin Cheesecake Bars

A graham cracker crust topped with a creamy, spiced pumpkin cheesecake layer bakes in a jelly roll pan for a crowd-sized dessert with no water bath. Make them a day ahead so they chill and slice cleanly.

Servings: 32

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 3 cups graham cracker crumbs
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/3 cup sugar

For the filling:

• 32 ounces cream cheese, at room temperature
• 1 1/4 cups sugar
• 1 (15-ounce) can pure pumpkin purée
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 10 x 15-inch jelly roll pan with parchment paper. Mix the crust ingredients, press into the pan and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and sugar on low until smooth, then beat in the pumpkin, eggs one at a time, flour, pumpkin pie spice and salt.
3. Pour over the crust and bake for 35 to 40 minutes, until set with a slight jiggle in the center and 160°F (71°C).
4. Cool for 1 hour, then refrigerate for at least 4 hours or up to 2 days. Cut into 32 bars.

11. Gingerbread Sheet Cake with Lemon Glaze

Dark, moist gingerbread baked in a jelly roll pan gets a thin, tangy lemon glaze that balances its deep molasses flavor. It’s mixed in one bowl and cuts into 24 squares.

Servings: 24

Total time: 50 minutes, plus cooling

Ingredients

For the cake:

• Butter, for the pan
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup packed dark brown sugar
• 1 cup unsulphured molasses
• 2 large eggs
• 1 tablespoon grated fresh ginger
• 1 cup hot water

For the glaze:

• 2 cups confectioners’ sugar
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 10 x 15-inch jelly roll pan.
2. Whisk the flour, baking soda, salt and spices.
3. In a large bowl, whisk the melted butter, brown sugar, molasses, eggs and fresh ginger, then whisk in the hot water. Add the dry ingredients and whisk until smooth.
4. Pour into the pan and bake for 25 to 30 minutes, until a toothpick comes out clean. Cool completely.
5. Whisk the glaze ingredients, spread thinly over the cake, let set and cut into 24 squares.

12. Brown Butter Butterscotch Blondies

Chewy blondies made with brown butter and loaded with butterscotch chips have a deep, toffee-like flavor that’s hard to resist. One jelly roll pan makes 32 bars.

Servings: 32

Total time: 50 minutes, plus cooling

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/2 cups packed light brown sugar
• 3 large eggs plus 1 egg yolk
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups butterscotch chips
• Flaky sea salt

Instructions

1. Brown the butter in a saucepan over medium heat for 5 to 7 minutes, until golden and nutty. Pour into a large bowl and cool for 15 minutes.
2. Preheat the oven to 350°F (175°C) and line a 10 x 15-inch jelly roll pan with parchment paper.
3. Whisk the brown sugar into the butter, then whisk in the eggs and yolk. Stir in the flour, baking powder and salt, then fold in the butterscotch chips.
4. Spread in the pan, sprinkle with flaky salt and bake for 25 to 30 minutes, until golden and a toothpick comes out with moist crumbs.
5. Cool completely and cut into 32 bars.

13. Carrot Sheet Cake with Cream Cheese Frosting

Moist, spiced carrot cake with walnuts and raisins baked in a half sheet pan and covered in thick cream cheese frosting feeds 40 guests with ease. It’s even better made a day ahead.

Servings: 40

Total time: 1 hour, plus cooling

Ingredients

For the cake:

• Butter, for the pan
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups vegetable oil
• 1/2 cup buttermilk
• 4 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins

For the frosting:

• 16 ounces cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 5 cups confectioners’ sugar
• 1 teaspoon grated orange zest
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 13 x 18-inch half sheet pan.
2. Whisk the flour, baking soda, baking powder, salt and spices. In another bowl, whisk the eggs, both sugars, oil and buttermilk, then stir in the dry ingredients, carrots, walnuts and raisins.
3. Spread in the pan and bake for 25 to 30 minutes, until a toothpick comes out clean. Cool completely.
4. Beat the frosting ingredients until smooth and spread over the cake.
5. Refrigerate for up to 3 days and cut into 40 squares to serve.

14. Chocolate Chunk Cookie Bars

A whole batch of chewy chocolate chunk cookie dough pressed into a half sheet pan bakes into 48 bars with golden edges and soft centers. There’s no scooping or rotating trays, just one pan in the oven.

Servings: 48

Total time: 45 minutes, plus cooling

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pan
• 1 1/2 cups packed light brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups semisweet chocolate chunks
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 13 x 18-inch half sheet pan.
2. Beat the butter and both sugars until fluffy, then beat in the eggs one at a time.
3. Mix in the flour, baking soda and salt on low, then fold in the chocolate chunks.
4. Press the dough evenly into the pan and sprinkle with flaky salt.
5. Bake for 22 to 26 minutes, until golden at the edges and just set in the center. Cool completely and cut into 48 bars.