15 Simple Thanksgiving Sweets to Feed Your Holiday Crowd

Planning desserts for your Thanksgiving gathering can feel overwhelming when you need to feed a houseful of hungry guests. These crowd-pleasing sweets solve that problem perfectly.

From classic fall flavors to chocolate treats, these recipes deliver big portions without requiring hours in the kitchen on your busy holiday.

01. Maple Pecan Shortbread Bars

Buttery shortbread meets maple pecan pie filling in these irresistible bars. Perfect for feeding a crowd without the fuss of individual servings.

Ingredients: 2 cups all-purpose flour, 1 cup butter (softened), ½ cup powdered sugar, ¼ teaspoon salt, 3 large eggs, 1 cup maple syrup, ½ cup brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 2 cups chopped pecans.

How To Make Maple Pecan Shortbread Bars

1. Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper. Mix flour, softened butter, powdered sugar, and salt until the mixture resembles coarse crumbs, then press firmly into your prepared pan to create an even crust layer.

2. Bake the shortbread crust for 18-20 minutes until the edges are lightly golden. While it bakes, whisk together eggs, maple syrup, brown sugar, melted butter, and vanilla until smooth and well combined.

3. Remove the prebaked crust from oven and immediately sprinkle chopped pecans evenly over the hot surface. Pour the maple mixture over the pecans, ensuring it reaches all corners of the pan.

4. Return to oven and bake for 25-30 minutes until the filling is set and no longer jiggles when gently shaken. Cool completely before cutting into squares for clean edges.

02. Pumpkin Cannoli

Classic Italian cannoli shells filled with creamy pumpkin filling. This fusion dessert brings fall flavors to a beloved traditional treat.

Ingredients: 12 cannoli shells, 1 cup ricotta cheese, ½ cup mascarpone cheese, ¾ cup pumpkin puree, ½ cup powdered sugar, 1 package instant vanilla pudding mix, 1 cup heavy cream, 1 teaspoon cinnamon, ½ teaspoon nutmeg, mini chocolate chips for garnish.

How To Make Pumpkin Cannoli

1. Whip heavy cream to stiff peaks in a large bowl and set aside. In another bowl, beat ricotta and mascarpone until smooth and creamy, ensuring no lumps remain for the silkiest texture.

2. Mix pumpkin puree, powdered sugar, pudding mix, cinnamon, and nutmeg into the cheese mixture until completely smooth. Gently fold in the whipped cream using a spatula to maintain the light, airy texture.

3. Transfer the pumpkin filling to a piping bag fitted with a large round tip. Pipe filling into both ends of each cannoli shell, working from the center outward to prevent cracking.

4. Roll the filled ends in mini chocolate chips or chopped nuts if desired. Chill for at least 30 minutes before serving to allow flavors to meld and filling to set properly.

03. Sheet Pan Apple Crisp

Traditional apple crisp scaled up to feed a crowd. This sheet pan version delivers all the cozy flavors with minimal effort required.

Ingredients: 8 large apples (peeled and sliced), 1 cup old-fashioned oats, 1 cup all-purpose flour, 1 cup brown sugar, ½ cup cold butter (cubed), 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, ½ cup chopped walnuts.

How To Make Sheet Pan Apple Crisp

1. Preheat oven to 375°F and grease a large rimmed baking sheet. Toss sliced apples with 2 tablespoons flour and half the cinnamon, then spread evenly across the prepared pan in a single layer.

2. Combine remaining flour, oats, brown sugar, remaining cinnamon, nutmeg, and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some larger butter pieces.

3. Stir chopped walnuts into the oat mixture for extra crunch and flavor. Sprinkle this topping evenly over the apples, making sure to cover all the fruit completely.

4. Bake for 35-40 minutes until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with vanilla ice cream for the ultimate comfort dessert experience.

04. Pumpkin Crunch Cake with Cream Cheese Frosting

Moist pumpkin cake with a surprising crunchy crust made from cake mix. Topped with rich cream cheese frosting for the perfect finish.

Ingredients: 1 box yellow cake mix, 1 cup chopped pecans, ½ cup melted butter, 1 can pumpkin puree, 1 can evaporated milk, 3 large eggs, ¾ cup sugar, 1 teaspoon cinnamon, 8 oz cream cheese (softened), ½ cup butter (softened), 3 cups powdered sugar, 1 teaspoon vanilla.

How To Make Pumpkin Crunch Cake with Cream Cheese Frosting

1. Preheat oven to 350°F and grease a 9×13 inch pan. Mix cake mix, chopped pecans, and melted butter until crumbly, then press half this mixture firmly into the bottom of your prepared pan to form the crust.

2. Whisk together pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until completely smooth. Pour this pumpkin mixture over the crust layer, spreading it evenly to all corners.

3. Sprinkle the remaining cake mix crumble over the pumpkin layer, covering the surface completely. Bake for 50-60 minutes until a toothpick inserted in center comes out mostly clean with just a few moist crumbs.

4. Cool completely before frosting. Beat cream cheese and softened butter until fluffy, then gradually add powdered sugar and vanilla. Spread frosting evenly over the cooled cake and chill until ready to serve.

05. Basic Chocolate Truffles

Rich, decadent chocolate truffles made with just three simple ingredients. These elegant bites make perfect individual portions for your dessert spread.

Ingredients: 12 oz high-quality dark chocolate (chopped), 1 cup heavy cream, 1 teaspoon vanilla extract, unsweetened cocoa powder for rolling.

How To Make Basic Chocolate Truffles

1. Place chopped chocolate in a large heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges, watching carefully to prevent boiling.

2. Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Then whisk from the center outward until the mixture is completely smooth and glossy, creating a perfect ganache.

3. Stir in vanilla extract and refrigerate the ganache for 2-3 hours until firm enough to scoop but not completely hard. You want it moldable but not sticky to work with.

4. Using a small cookie scoop or spoon, form the ganache into 1-inch balls and roll between your palms. Roll each truffle in cocoa powder until completely coated, then store in the refrigerator until ready to serve.

06. Easy German Apple Sheet Cake

Thin, citrus-scented cake topped with layers of sliced apples. This European-style dessert feeds a crowd while showcasing fall’s favorite fruit beautifully.

Ingredients: 3 pounds mixed apples (peeled and thinly sliced), 2 cups all-purpose flour, 1½ cups sugar, 4 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract, 2 teaspoons baking powder, 1 teaspoon salt, zest of 1 lemon, ½ cup raisins, powdered sugar for dusting.

How To Make Easy German Apple Sheet Cake

1. Preheat oven to 350°F and grease a large rimmed baking sheet. Whisk together flour, baking powder, and salt in a medium bowl, then set aside for later use.

2. Beat eggs and sugar until light and fluffy, about 3 minutes with an electric mixer. Gradually add oil, vanilla, and lemon zest, beating until well combined and smooth throughout.

3. Fold the flour mixture into the egg mixture until just combined, being careful not to overmix. Spread this thin batter evenly across your prepared baking sheet using an offset spatula.

4. Arrange apple slices in overlapping rows across the entire surface of the batter, then sprinkle raisins evenly over the top. Bake for 35-40 minutes until the cake is golden and springs back when lightly touched.

5. Cool completely before dusting with powdered sugar. Cut into squares and serve at room temperature for the best texture and flavor combination.

07. Cranberry Upside-Down Coffee Cake

Tender coffee cake topped with caramelized cranberries, brown sugar, and pecans. This impressive dessert works for both dessert and brunch occasions.

Ingredients: 1 cup fresh cranberries, ½ cup brown sugar, ¼ cup butter, ½ cup chopped pecans, 1¾ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ⅓ cup butter (softened), 1 large egg, 1 cup sour cream, ½ cup milk.

How To Make Cranberry Upside-Down Coffee Cake

1. Preheat oven to 350°F. Melt ¼ cup butter in a 9×13 inch baking pan directly in the oven as it preheats. Remove and sprinkle brown sugar evenly over the melted butter, then arrange cranberries and pecans on top.

2. Whisk together flour, baking powder, and salt in a medium bowl. In a separate large bowl, cream softened butter with granulated sugar until light and fluffy, about 3 minutes.

3. Beat in egg, then alternately add the flour mixture and combined sour cream and milk, beginning and ending with flour mixture. Mix just until combined to keep the cake tender.

4. Carefully spoon batter over the cranberry mixture in the pan, spreading gently to avoid disturbing the fruit layer. Bake for 40-45 minutes until golden brown and a toothpick tests clean.

5. Cool for 5 minutes, then run a knife around edges and invert onto a serving platter. Let the pan sit for a few minutes before lifting to ensure all the topping releases properly.

08. Peanut Butter Cupcakes

Moist peanut butter cupcakes made lighter with applesauce. These kid-friendly treats are perfect for feeding a crowd without the guilt.

Ingredients: 1¾ cups all-purpose flour, 1 cup sugar, 1 teaspoon baking soda, ½ teaspoon salt, ¾ cup creamy peanut butter, ½ cup unsweetened applesauce, 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract.

How To Make Peanut Butter Cupcakes

1. Preheat oven to 350°F and line 24 muffin cups with paper liners. Whisk together flour, sugar, baking soda, and salt in a large bowl until evenly combined.

2. In another bowl, beat peanut butter until smooth, then mix in applesauce, eggs, buttermilk, and vanilla until the mixture is completely smooth and well blended.

3. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix which can make cupcakes tough and dense.

4. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes until tops spring back when lightly touched and a toothpick inserted in center comes out clean.

09. Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Spiced sweet potato cupcakes topped with marshmallow frosting that gets torched golden. These capture all the flavors of sweet potato casserole in cupcake form.

Ingredients: 1 cup mashed sweet potatoes, 1¾ cups all-purpose flour, 1 cup sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, ½ teaspoon salt, 1 jar marshmallow creme, ½ cup butter (softened), 2 cups powdered sugar.

How To Make Sweet Potato Cupcakes with Toasted Marshmallow Frosting

1. Preheat oven to 350°F and line 12 muffin cups with paper liners. Whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl.

2. Beat together mashed sweet potatoes, sugar, oil, and eggs until smooth and well combined. Gradually mix in the flour mixture until just combined, avoiding overmixing.

3. Divide batter evenly among muffin cups and bake for 20-22 minutes until a toothpick inserted in center comes out clean. Cool completely before frosting.

4. Beat butter until fluffy, then gradually add powdered sugar and marshmallow creme, beating until smooth and pipeable. Pipe frosting generously onto cooled cupcakes.

5. Use a kitchen torch to lightly brown the frosting, moving constantly to prevent burning. Serve immediately for the best toasted marshmallow effect and flavor.

10. Banana Pudding

Layered dessert with vanilla pudding, fresh bananas, and vanilla wafers. This Southern classic creates an impressive trifle that disappears quickly at gatherings.

Ingredients: 2 boxes instant vanilla pudding mix, 3 cups cold milk, 1 container frozen whipped topping (thawed), 1 box vanilla wafer cookies, 4-5 ripe bananas (sliced), additional whipped cream for topping.

How To Make Banana Pudding

1. Prepare pudding according to package directions using the cold milk, whisking for 2 minutes until thick. Let stand for 5 minutes, then fold in half the container of whipped topping until smooth and combined.

2. Layer one-third of the vanilla wafers in the bottom of a large glass trifle bowl or 9×13 dish. Top with half the sliced bananas, arranging them evenly over the cookies.

3. Spread half the pudding mixture over the bananas, making sure to reach all edges. Repeat layers once more: cookies, remaining bananas, then remaining pudding mixture.

4. Top with remaining whipped topping and crush a few extra vanilla wafers for garnish. Refrigerate for at least 4 hours or overnight to allow flavors to meld and cookies to soften perfectly.

11. Pecan Cranberry Butter Tarts

Individual tarts combining pecan pie filling with tart cranberries. These handheld desserts offer the perfect balance of sweet, nutty, and tart flavors.

Ingredients: 15 pre-made tart shells, ¾ cup brown sugar, 2 large eggs, ¼ cup melted butter, 1 teaspoon vanilla extract, 1 cup chopped pecans, ½ cup dried cranberries, ¼ cup fresh cranberries, pinch of salt.

How To Make Pecan Cranberry Butter Tarts

1. Preheat oven to 375°F and arrange tart shells on a large baking sheet. Whisk together brown sugar, eggs, melted butter, vanilla, and salt until smooth and well combined.

2. Divide chopped pecans and both types of cranberries evenly among the tart shells, filling each about half full with the fruit and nut mixture.

3. Pour the brown sugar mixture over the fruit and nuts in each shell, filling them about three-quarters full to prevent overflow during baking.

4. Bake for 15-18 minutes until the filling is set and the pastry is golden brown. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

12. Quick Pumpkin Mousse

Light, airy pumpkin mousse made with marshmallows for natural sweetness. This no-fuss dessert comes together in minutes but tastes absolutely elegant.

Ingredients: 2 cups mini marshmallows, ¼ cup water, 1 cup pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground ginger, 1½ cups heavy cream, chocolate shells or graham crackers for serving.

How To Make Quick Pumpkin Mousse

1. Combine marshmallows and water in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until marshmallows are completely melted and smooth.

2. Whisk pumpkin puree, cinnamon, nutmeg, and ginger into the melted marshmallow mixture until completely smooth and well combined. Let cool to room temperature.

3. Whip heavy cream to stiff peaks in a separate bowl. Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it, then fold in remaining cream until no streaks remain.

4. Spoon or pipe mousse into individual serving glasses or chocolate shells. Refrigerate for at least 2 hours before serving to allow the mousse to set properly and flavors to develop.

13. Paleo Raw Carrot Cake

No-bake carrot cake bars made with wholesome ingredients. These paleo-friendly treats satisfy dietary restrictions while delivering amazing flavor and texture.

Ingredients: 2 cups raw cashews (soaked), 1 cup shredded carrots, ½ cup coconut flour, ¼ cup coconut oil (melted), ¼ cup maple syrup, 6 Medjool dates (pitted), 1 teaspoon cinnamon, ½ teaspoon vanilla extract, ¼ cup coconut flakes, frosting: 1 cup cashews, ¼ cup coconut milk, 2 tablespoons maple syrup.

How To Make Paleo Raw Carrot Cake

1. Soak cashews in water for 4 hours or overnight until softened. Drain and rinse thoroughly before using. Line an 8×8 inch pan with parchment paper for easy removal.

2. Process dates in a food processor until they form a paste. Add drained cashews, coconut flour, melted coconut oil, maple syrup, cinnamon, and vanilla, processing until mixture holds together when pressed.

3. Fold in shredded carrots and coconut flakes by hand, mixing until evenly distributed. Press mixture firmly into prepared pan, creating an even layer.

4. For frosting, blend cashews, coconut milk, and maple syrup until completely smooth and creamy. Spread over cake layer and refrigerate for at least 4 hours until firm before cutting into bars.

14. Pecan Pie Bars

Classic pecan pie transformed into easy-to-serve bars. These feature a buttery shortbread crust topped with gooey pecan filling that’s much simpler than traditional pie.

Ingredients: 2 cups all-purpose flour, ½ cup powdered sugar, 1 cup cold butter (cubed), ¼ teaspoon salt, 4 large eggs, 1½ cups corn syrup, 1½ cups brown sugar, 3 tablespoons melted butter, 2 teaspoons vanilla extract, 2½ cups chopped pecans.

How To Make Pecan Pie Bars

1. Preheat oven to 350°F and line a 9×13 inch pan with parchment paper. Mix flour, powdered sugar, and salt, then cut in cold butter until mixture resembles coarse crumbs.

2. Press crust mixture firmly and evenly into the prepared pan. Bake for 20 minutes until edges are lightly golden but center is still pale.

3. While crust bakes, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Stir in chopped pecans until evenly coated.

4. Pour pecan mixture over the hot crust, spreading evenly to corners. Return to oven and bake for 25-30 minutes until filling is set and no longer jiggles when gently shaken.

5. Cool completely in the pan before cutting into bars. For cleanest cuts, chill for 2 hours before slicing with a sharp knife wiped clean between cuts.

15. Pumpkin Brownies

Marbled brownies combining rich chocolate and spiced pumpkin batters. These eye-catching treats offer the best of both worlds in every bite.

Ingredients: ½ cup butter (melted), 1 cup sugar, 2 large eggs, 1 teaspoon vanilla, ¾ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon salt, ½ cup pumpkin puree, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, orange food coloring (optional).

How To Make Pumpkin Brownies

1. Preheat oven to 350°F and grease an 8×8 inch baking pan. Mix melted butter, sugar, eggs, and vanilla in a large bowl until well combined and smooth.

2. Divide this mixture evenly between two bowls. To one bowl, add flour, cocoa powder, and half the salt, stirring until just combined for the chocolate batter.

3. To the second bowl, add remaining flour, remaining salt, pumpkin puree, cinnamon, and nutmeg, mixing until smooth. Add a drop of orange food coloring if desired for more vibrant color.

4. Drop alternating spoonfuls of each batter into the prepared pan. Use a knife to swirl through both batters, creating a marbled pattern without overmixing.

5. Bake for 35-40 minutes until a toothpick inserted in center comes out with a few moist crumbs. Cool completely before cutting into squares for the best texture and presentation.

Final Thoughts

These fifteen desserts prove that feeding a crowd doesn’t mean sacrificing flavor or spending all day in the kitchen. Each recipe delivers maximum impact with manageable effort.

Whether you choose classic fall flavors or chocolate favorites, your Thanksgiving guests will leave completely satisfied and already asking for next year’s menu.