Thanksgiving at my house is a feast of chaos and joy, but the dessert table is where I shine. Tired of pumpkin pie’s reign, I set out to find pumpkin-free treats that still scream fall. In 2025, with baking ingredients pricier, I tasted 14 desserts to rank flavor, ease, and wow-factor. From fussy cakes to easy bakes, here’s my list from lackluster to legendary, with hacks to make your holiday sweet.
Pumpkin pie is a classic, but sometimes you crave variety. My family demanded a break from the orange overload, so I scoured recipes for desserts that deliver cozy vibes without it. A great Thanksgiving treat should feel festive, feed a crowd, and spark joy. Let’s explore the flops and champs. Your dessert table deserves these gems.
From Carrot Cake’s familiar charm to Rustic Fall Fruit Tart’s vibrant elegance, these desserts range from underwhelming to unforgettable. My kids’ cheers and groans shaped this ranking. With budget-friendly tips, you can recreate these at home or tweak them to shine. Here’s how to make your holiday sweet.
1. Carrot Cake
Carrot Cake, at $10 for ingredients, is a classic that didn’t wow my Thanksgiving crew. The moist cake, spiced with cinnamon and studded with pecans, was solid but predictable. The cream cheese frosting was tangy but didn’t elevate it enough. My family found it pleasant but not festive. It’s a safe choice, not a star.
Spring Celebration Carrot Cake
Equipment
- 1 Electric Mixer Stand or hand-held
- 2 8-inch Square Cake Pans
- 3 Mixing Bowls Assorted sizes
- 1 Whisk
- 1 Wire Rack For cooling cakes
Ingredients
Main
- 1 1/2 cups grated fresh carrots about 2 large
- 1/2 cup walnut pieces
- 1/2 cup finely chopped fresh pineapple see Cooks Note
- 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 large eggs
- 1 1/2 cups sugar
- 1 1/4 cups vegetable oil
- 2 4-ounce jars pureed carrot baby food
- 2 8-ounce packages cream cheese (1 pound), at room temperature
- 12 tablespoons 1 1/2 sticks unsalted butter, cubed, at room temperature
- 2 cups confectioners’ sugar
- 1 1/2 tablespoons finely grated lemon zest about 2 lemons
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh pineapple
Instructions
- For the cake:
- Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
- Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
- Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
- In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
- Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
- For the icing:
- Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
- To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.
Notes
At 400 calories per slice, it’s indulgent but lacks the holiday spark, as the context notes its “tender crumb.” My attempt was fine, but it felt like a birthday cake, not Thanksgiving. The pecans added crunch, but the carrots faded. This cake needs a festive twist to shine.
Make a better carrot cake:
- Spices: Add nutmeg and ginger.
- Frosting: Mix in orange zest.
- Topping: Sprinkle pecans generously.
2. Salted Caramel Custard
Salted Caramel Custard, at $8 for ingredients, aims for sophistication but fell flat. The creamy custard was smooth, but the caramel topping was too sticky, and the salt overwhelmed my palate. My kids found it “fancy but weird.” At 300 calories per serving, it’s light but not crave-worthy. This dessert didn’t impress.
Salted Caramel Custard
Equipment
- 6 Ramekins 6-ounce capacity
- 1 Baking Dish Large enough to hold ramekins for a water bath
- 1 Heavy-bottomed saucepan For making caramel
- 1 Whisk
- 1 Large Mixing Bowl For tempering egg yolks
Ingredients
Main
- 9 large egg yolks
- ⅔ cup white sugar
- 2 cups heavy cream
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup whole milk
- flaky sea salt such as Maldon®, to garnish
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Place 6 (6-ounce) ramekins in a baking dish.
- Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl the pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
- Stir in kosher salt, vanilla, and cold milk; mix well.
- Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel-milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel-milk mixture to the yolks, whisking until thoroughly blended.
- Divide the custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
- Bake in the preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
- Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
- Serve topped with a pinch of light, flaky sea salt. Chef John
Notes
The context calls it a “culinary statement,” but the metallic aftertaste disappointed. Baking it was easy, but the texture felt one-note. My guests wanted more balance. It’s a bold idea that needs tweaking for Thanksgiving magic.
Improve salted caramel custard:
- Caramel: Reduce salt slightly.
- Custard: Add vanilla extract.
- Topping: Serve with whipped cream.
3. Grandma’s Gingersnap Cookies
Grandma’s Gingersnap Cookies, at $5 for two dozen, are nostalgic but underwhelming for a holiday. The chewy, sugar-coated cookies had a warm ginger kick, but my family wanted more complexity. At 100 calories each, they’re snackable but not dessert-table stars. They’re better for tea than Thanksgiving.
Grandma’s Gingersnap Cookies
Equipment
- 1 Electric Mixer For creaming butter and sugar efficiently.
- 1 Fine-Mesh Sifter Ensures dry ingredients are well-aerated and lump-free for a tender crumb.
- 2 Mixing Bowls One for dry ingredients, one for wet, and an extra for sifting.
- 2 Baking Sheets For baking multiple batches, or using two at once for even baking.
- 1 Wire Cooling Rack Essential for proper air circulation to cool cookies without becoming soggy.
Ingredients
Main
- ⅓ cup cinnamon sugar
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup butter
- 1 cup white sugar
- 1 large egg
- ¼ cup dark molasses
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside. Dotdash Meredith Food Studios
- Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl. Dotdash Meredith Food Studios
- Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy. Dotdash Meredith Food Studios
- Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms. Dotdash Meredith Food Studios
- Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Dotdash Meredith Food Studios
- Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets. Dotdash Meredith Food Studios
- Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
The context praises their “melt-in-your-mouth” charm, and they delivered there, but they felt too simple. My batch was tasty but lacked festive flair. These cookies are great for gifting, not headlining. They need a boost to shine.
Enhance gingersnaps:
- Spices: Add cloves for depth.
- Dip: Coat in white chocolate.
- Crunch: Mix in candied ginger.
4. Buttery Cinnamon Cake
Buttery Cinnamon Cake, at $7 for a Bundt, is cozy but not memorable. The moist, cinnamon-infused cake smelled heavenly, but the flavor was one-dimensional. My family liked the “homey charm” but wanted more pizzazz. At 350 calories per slice, it’s rich but forgettable. This cake needs a holiday spark.
The context highlights its “irresistible aroma,” and my kitchen agreed, but the taste didn’t match. The Bundt shape was pretty, yet a simple glaze wasn’t enough. It’s easy to make but not a standout. This cake works better for breakfast than dessert.
Boost cinnamon cake:
- Glaze: Add maple syrup.
- Spices: Mix in cardamom.
- Topping: Sprinkle pecans.
5. Baked Pears
Baked Pears, at $4 for four, are simple but lack wow-factor. The tender, sweet pears were a light finish, but my guests found them too plain. At 150 calories each, they’re guilt-free but not exciting. The 40-minute prep was easy, but the flavor felt underwhelming. These pears need more flair.
Quick Pear Tart
Equipment
- 1 Small Bowl For mixing sugar and cinnamon
- 1 Pastry Brush For applying melted butter
- 1 Knife or Pastry Cutter For dividing the puff pastry sheet
- 1 Baking Sheet For baking the tarts
Ingredients
Main
- 1/4 cup raw sugar
- 2 teaspoons ground cinnamon
- 1 sheet puff pastry thawed
- 1/2 stick butter melted
- 2 15 1/4-ounce cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
- 1/2 cup shredded Cheddar
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
- Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.
Notes
The context calls them “elegant,” but they felt like a side dish. I added cinnamon, but they still lacked depth. My family wanted richer flavors for Thanksgiving. These are great for a weeknight, not a holiday feast.
Enhance baked pears:
- Spices: Add nutmeg and cloves.
- Topping: Drizzle with honey.
- Crunch: Sprinkle walnuts.
6. Caramel Cake
Caramel Cake, at $12 for a three-layer beauty, looks stunning but didn’t deliver. The moist cake and caramel icing were sweet, but the frosting was overly sticky. My kids loved the “buttery goodness” but got tired of the richness. At 450 calories per slice, it’s decadent but heavy. This cake needs balance.
The context raves about its “irresistible” layers, but the caramel overwhelmed. My attempt was pretty but cloying. It’s a showpiece that needs tweaking for flavor harmony. This cake is better for caramel diehards.
Tweak caramel cake:
- Frosting: Thin with cream.
- Filling: Add tart jam.
- Topping: Sprinkle sea salt.
7. Brown Butter Apple Crisp Bars
Brown Butter Apple Crisp Bars, at $6 for a batch, are a fun idea but fell short. The brown butter added nutty depth, but the apples were too tart, and the topping was crumbly. My family liked the “cozy” vibe but wanted sweeter fruit. At 250 calories per bar, they’re nice but not great. These bars need refining.
Brown Butter Apple Crisp Bars
Equipment
- 1 Medium Saucepan For browning butter and cooking apples
- 1 Large Mixing Bowl For preparing the oat crust and topping
- 1 9×9-inch Square Baking Pan For baking the crisp bars
- 1 Small Bowl or Measuring Cup For preparing the cornstarch slurry
- 1 Whisk or Spatula For stirring and mixing ingredients
Ingredients
Main
- ½ cup unsalted butter
- 2 large Granny Smith apples – peeled cored, and thinly sliced
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice
- 1 ¼ teaspoons ground cinnamon divided
- 1 pinch salt
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 ½ cups rolled oats
- ¾ cup all-purpose flour
- ½ cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Place 1/2 cup butter in a medium, light-colored saucepan over medium-low heat. Cook, swirling often, until butter is browned and fragrant, about 10 minutes. Pour into a large mixing bowl and set brown butter aside.
- Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, 1/4 teaspoon cinnamon, and pinch of salt in the same saucepan. Place the pan back over medium-low heat and cook, stirring occasionally, until apples are softened, about 10 minutes.
- Mix water and cornstarch together in a small bowl or measuring cup. Pour mixture into the saucepan and stir to combine. Cook until mixture thickens slightly, 1 to 2 more minutes. Remove pan from the heat and let cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×9-inch square baking pan with enough parchment paper to have overhang on all sides.
- Add oats, flour, 1/2 cup brown sugar, remaining 1 teaspoon cinnamon, vanilla, baking soda, nutmeg, and 1/4 teaspoon salt to the brown butter and mix until well combined. Measure out 1 cup of this mixture and set aside for topping.
- Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over the crust and spread into an even layer. Sprinkle with reserved oat mixture.
- Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Remove from the oven and let cool completely, about 30 minutes, before slicing into 16 bars.
Notes
The context praises the “nutty depth,” but the balance was off. My batch was easy but lacked harmony. Served with ice cream, they improved, but alone, they disappointed. These are good for snacking, not starring.
Improve apple crisp bars:
- Apples: Mix in sweeter varieties.
- Topping: Add oats for texture.
- Drizzle: Use caramel sauce.
8. Cranberry Cake Rolls
Cranberry Cake Rolls, at $8 for a batch, are elegant but fussy. The chewy cake and tart cranberries were vibrant, but the orange marmalade was too bitter for my crew. The pecans added crunch, but the effort was high. At 300 calories per roll, they’re pretty but not perfect. These rolls need streamlining.
Cranberry Cake Rolls
Equipment
- 2 Baking Pans 15x10x1-inch
- 1 Electric Mixer
- 1 Medium Saucepan
- 2 Clean Kitchen Towels
- 2 Wire Racks For cooling cakes
Ingredients
Main
- PAM® Baking Spray
- ½ cup confectioners’ sugar sifted
- 1 15.25 ounce package yellow cake mix
- 4 eggs
- ½ cup water
- 4 cups fresh or thawed frozen cranberries
- 1 ⅓ cups granulated sugar
- 1 ½ cups chopped pecans
- ½ cup orange marmalade melted
- Reddi-wip® Extra Creamy Whipped Cream
Instructions
- Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners’ sugar; set aside.
- Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
- Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
- Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
- Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.
Notes
The context calls them a “showstopper,” but rolling was tricky. My guests liked the idea but not the bitterness. Reddi-wip helped, but it’s extra work. These are great for small gatherings, not big feasts.
Simplify cranberry rolls:
- Filling: Use sweeter jam.
- Nuts: Swap pecans for almonds.
- Topping: Add whipped cream.
9. Gramma’s Apple Bread Pudding
Gramma’s Apple Bread Pudding, at $6 for a pan, is comforting but heavy. The custardy bread and spiced apples were cozy, but my family found it dense after a big meal. At 350 calories per serving, it’s filling but not festive enough. The aroma was divine, but the texture lagged. This pudding is solid but not a star.
Gramma’s Apple Bread Pudding
Equipment
- 1 Baking Dish 7×11-inch
- 1 Large Mixing Bowl
- 2 Small Saucepan
- 1 Whisk
- 1 Oven
Ingredients
Main
- 4 cups soft bread cubes
- 2 cups peeled and sliced apples
- ¼ cup raisins
- 1 ¾ cups milk
- 1 cup brown sugar
- ¼ cup butter
- 2 large eggs beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ cup milk
- ½ cup butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
- To make the bread pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.
- Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.
- Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.
- Meanwhile, make the vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.
Notes
The context calls it “ultimate comfort food,” and it’s nostalgic, but it didn’t wow. My batch used stale bread, yet it felt soggy. It’s great for leftovers, not headlining. This needs a lighter touch.
Lighten bread pudding:
- Bread: Use brioche for fluff.
- Apples: Add more for brightness.
- Topping: Serve with ice cream.
10. Chef John’s Apple Fritters
Chef John’s Apple Fritters, at $5 for a batch, are fun but messy. The pre-cooked apples were tender, and the glaze was sweet, but frying was a hassle. My kids loved the “donut-like” vibe but found them greasy. At 200 calories each, they’re indulgent but not refined. These fritters are a casual treat.
Chef John’s Apple Fritters
Equipment
- 1 Deep-fryer or Large Heavy-Bottomed Saucepan
- 2 Mixing Bowls For wet and dry ingredients.
- 1 Whisk
- 1 Slotted Spoon For safely removing fritters from hot oil.
- 1 Instant-Read Thermometer Essential for precise oil temperature control.
Ingredients
Main
- 1 tablespoon butter
- 2 large Granny Smith apples – peeled cored and cut into 1/4-inch dice
- 1 tablespoon white sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg
- ¼ cup white sugar
- 1 tablespoon melted butter
- ½ cup sparkling apple cider
- 2 cups vegetable oil for frying
- ½ cup confectioners’ sugar or more as needed
- 1 tablespoon sparkling apple cider or as needed to make glaze
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Dotdash Meredith Food Studios
- Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature. Dotdash Meredith Food Studios
- Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined. Dotdash Meredith Food Studios
- Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Dotdash Meredith Food Studios
- Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated. Dotdash Meredith Food Studios
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes. Dotdash Meredith Food Studios
- Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing. Dotdash Meredith Food Studios
- Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters. Enjoy! Dotdash Meredith Food Studios
Notes
2. Do Not Overmix: Stir the batter just until the flour is incorporated. Overmixing develops gluten, leading to tough fritters rather than light and airy ones.
3. Pre-Cooking Apples: Chef John’s method of pre-cooking apples in browned butter is key to texture and flavor. It ensures tender apples throughout and adds a nutty depth to the fritters.
4. Draining: Drain fritters thoroughly on a paper-towel-lined plate to remove excess oil, ensuring a crisp, non-greasy finish.
The context emphasizes pre-cooking apples, which helped, but the oiliness detracted. My batch was tasty but heavy. They’re best warm, not for a formal spread. These shine for breakfast, not dessert.
Perfect apple fritters:
- Apples: Cook with cinnamon.
- Batter: Thin for less grease.
- Glaze: Add lemon zest.
11. Butterscotch Brownies
Butterscotch Brownies, at $6 for a pan, are a twist on a classic but didn’t soar. The chewy texture and coffee frosting were unique, but the butterscotch was too sweet for my crew. At 280 calories per square, they’re rich but not balanced. My family liked the idea but wanted less sugar. These brownies are good, not great.
Imagine that dense, chewy brownie texture combined with the warm, inviting notes of butterscotch, all crowned with a smooth, coffee-infused frosting. It’s a unique twist on a familiar favorite that’s sure to impress even the most discerning dessert connoisseurs. Prepare for these to become a new holiday tradition – they’re that good!
Butterscotch Brownies
Equipment
- 1 Baking Pan 7×11-inch
- 2 Mixing Bowls One large for batter, one for dry ingredients and frosting
- 1 Electric Mixer Handheld or stand mixer for the frosting
- 1 Sifter For flour and confectioners’ sugar
- 1 Wire Cooling Rack
Ingredients
Main
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter melted and cooled slightly
- 2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup chopped walnuts
- 2 teaspoons instant coffee granules
- 2 tablespoons water
- 3 cups sifted confectioners’ sugar
- ½ cup unsalted butter softened
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 7×11-inch baking pan.
- Sift flour, baking powder, and salt together in a bowl.
- Make the bars: Beat brown sugar and melted butter until well combined. Beat in eggs and vanilla, then gradually stir in flour mixture. Fold in walnuts until well combined. Spread batter into the prepared pan.
- Bake in the preheated oven until light golden brown, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn out of the pan and finish cooling on a wire rack, 15 to 20 minutes.
- Meanwhile, make the frosting: Dissolve coffee in water in a small bowl.
- Beat confectioner’s sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in coffee mixture until incorporated.
- Spread frosting over cooled bars. Let frosting set before cutting into 36 squares.
Notes
The context praises the “sophisticated depth,” but the coffee was subtle. My batch was easy but cloying. They’re better for coffee breaks than Thanksgiving. These need a flavor tweak to shine.
Balance butterscotch brownies:
- Frosting: Reduce sugar.
- Add-ins: Mix in pecans.
- Topping: Dust with sea salt.
12. Carolina Butter Pecan Cake Bars
Carolina Butter Pecan Cake Bars, at $7 for a batch, are addictive but heavy. The nutty pecans and sugary frosting were a hit, but the cake was dense. My kids loved the “bite-sized” ease but felt full fast. At 300 calories per bar, they’re indulgent. These bars are great for snacking, not starring.
Carolina Butter Pecan Cake Bars
Equipment
- 1 9×13 inch Baking Pan
- 1 Electric Mixer
- 2 Large Mixing Bowls
- 1 Small skillet (heavy-bottomed)
- 1 Rubber Spatula
Ingredients
Main
- 2 tablespoons butter
- 1 ½ cups pecan pieces
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 6 ½ cups confectioners’ sugar
- 11 ounces cream cheese softened
- ⅔ cup butter softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon milk or more as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
- Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
- Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
- Beat confectioners’ sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
- Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
- Refrigerate until firm, 3 to 4 hours. Cut into bars.
Notes
The context calls them “utterly addictive,” and the pecans delivered, but the richness overwhelmed. My batch was easy but needed balance. They’re perfect for a dessert bar, not the main event. These need a lighter touch.
Lighten pecan bars:
- Cake: Use less butter.
- Frosting: Thin with cream.
- Nuts: Toast pecans for flavor.
13. Apple Cinnamon Chimichangas
Apple Cinnamon Chimichangas, at $6 for a batch, are playful and delicious. The crispy tortilla and warm apple filling were a hit, with cinnamon adding coziness. My family loved the “fun format” for grazing. At 250 calories each, they’re satisfying. These chimichangas are a holiday delight.
Apple Cinnamon Chimichangas
Equipment
- 1 Small Pot For warming apple pie filling
- 1 Shallow dish For cinnamon sugar
- 1 Large, Deep Saucepan or Dutch Oven For deep-frying
- 1 Deep-Fry Thermometer Crucial for oil temperature control
- 1 Tongs For safe handling during frying
Ingredients
Main
- 1 21 ounce can apple pie filling
- ½ cup cinnamon sugar
- 15 6 inch flour tortillas
- 1 ½ cups oil for frying
- 15 toothpicks
Instructions
- Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
- Place cinnamon sugar in a shallow dish.
- Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
- Heat oil in a large, deep saucepan over medium heat.
- Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.
Notes
The context calls them a “scrumptious” twist, and I agree the handheld style was unique. My batch was easy and crowd-pleasing. They’re versatile for snacks or dessert. This dessert brings joy to any table.
Make chimichangas at home:
- Filling: Cook apples with cinnamon.
- Tortilla: Fry for crispness.
- Topping: Dust with powdered sugar.
14. Rustic Fall Fruit Tart
Rustic Fall Fruit Tart, at $8 for a pie, is a Thanksgiving masterpiece. The cream cheese pastry, apples, cranberries, and walnuts wowed my guests with vibrant flavors. The “effortlessly elegant” look was a bonus. At 320 calories per slice, it’s indulgent but balanced. This tart is pure autumn magic.
The context calls it “autumn abundance,” and every bite delivered sweet, tart, and crunchy. My attempt was stunning and surprisingly easy. The spices tied it together perfectly. This tart is a must for any holiday spread.
Craft a fall fruit tart:
- Crust: Use cream cheese dough.
- Filling: Mix apples and cranberries.
- Topping: Sprinkle walnuts.
From Carrot Cake’s safe bet to Rustic Fall Fruit Tart’s vibrant glory, these 14 desserts prove you don’t need pumpkin for a memorable Thanksgiving. My family raved over chimichangas and tarts, begging for seconds. Use these rankings and hacks to skip the flops and wow your guests. Your holiday table deserves these sweet stars.
