When it comes to Thanksgiving, side dishes like cornbread dressing and green bean casserole typically take the turkey’s share of attention. Yet when the gravy-smeared plates are scraped clean, the meal still isn’t finished—then comes the Thanksgiving desserts. Pies of all persuasions head up the dessert table, but why should you have to choose just one? We have two words: go mini. Mini desserts make the perfect compromise for guests who want a little nibble of everything, as well as providing an easy option to bake and take to another’s home.
Instead of whole slices this year, serve up a menu of mini Thanksgiving desserts that ensure no one has to choose between pecan, pumpkin, cranberry, or apple. All guests have to do is simply grab and enjoy. From bite-sized riffs on your favorite classic recipes to tasty new takes on crowd-pleasing fall treats, these mini Thanksgiving dessert recipes are sure to showcase all the best of the season.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
These festive little cakes are so much easier to make than a classic caramel layer cake. One reader who left this recipe a five-star review had the great idea to make extra glaze for topping ice cream sundaes. Yum!
Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Josh Hoggle
These tiny pies start with store-bought crust, so they’ll save you time during the Thanksgiving rush. The candied pecans on top add a delicious crunch.
Jessica Furniss
Frozen puff pastry makes these pretty treats easier than ever. Even though we love a make-ahead option for a busy holiday, these really are best the day they’re made. If you want to get ahead, though, you can freeze them before baking.
Morgan Hunt Glaze; Food Stylist: Sally McKay; Prop Stylist: Phoebe Hausser
If you’re a fan of classic snickerdoodles, you’re going to love this fall version that adds pumpkin pie spice and canned pumpkin for color and flavor. Prep your cookie dough and store it in the fridge up to three days in advance before baking.
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
These no-bake treats are easy and delicious. They keep well in an airtight container on the countertop for up to five days, so you can prep them a few days ahead of Thanksgiving.
Photographer: Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Audrey Davis
A lot of folks aren’t fans of oatmeal-raisin cookies only because of the raisins, but they will love this new fall-forward oatmeal cookie that includes fresh apples, dried cranberries, chopped walnuts, and an orange glaze.
Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Our take on this Italian dessert is a gorgeous way to finish your Thanksgiving dinner. We used glass ramekins so guests can see the beautiful layers.
Caitlin Bensel; Food Stylist: Torie Cox
Instead of trying to slice one pumpkin pie into small enough pieces to feed the whole family, serve up these delicious bars that were made to feed a crowd.
Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
As if these warm bites of apple goodness weren’t tasty enough on their own, we roll them in cinnamon-sugar before serving. If you want to change up your batter technique, you can also make apple fritter funnel cake.
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Fudge is a classic treat for the holiday season, so we gave it a flavor upgrade that’s fit for fall and Thanksgiving. It’s a great make-ahead option for busy hosts.
Caitlin Bensel; Food Stylist: Torie Cox
Crème Brûlée is a dessert every baker should attempt at least once, so why not for a holiday? Our Test Kitchen makes it easier than ever.
Caitlin Bensel; Food Stylist: Torie Cox
Don’t give precious oven space to dessert when there’s turkey and sweet potato casserole that need baking! This no-bake dessert is a fun and easy recipe for the kids to help out with, too.
Caitlin Bensel; Food Styling: Torie Cox
The ingredient list for these cookies is simple enough that you might not even need to make a store run before baking them. Our Test Kitchen gives some fun variations to try if you want to amp up the flavor or the presentation.
Photographer: Antonis Achilleos, Prop Stylist: Claire Spollen Food Stylist: Chelsea Zimmer
This dessert developed by Southern Living Test Kitchen legend Pam Lolley is not for the novice bakers. If you want to show off your skills, though, these pretty mini desserts are just the ticket.
Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Missie Neville Crawford
Would you believe these pretty bites only take four ingredients to make? Store them in an airtight container at room temperature for up to five days.
Photographer: Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless
These grab-and-go desserts are a taste of autumn nostalgia for your Thanksgiving table. Since the dough and the filling are made from scratch, it’s a perfect way to show off your baking skills to the family.
Hannah Zimmerman
If you need convincing to make these Pecan Pie Bars, head straight to the multiple five-star reviews. “This is the best ‘pick-up-and-eat’ pecan pie bar I’ve ever tasted,” wrote one reader. “The crust is sweet, and there is just enough filling to keep the pecans in place. I’ve taken it to several holiday parties this year – doubling the recipe each time. I’ve come home empty handed each and every time. I’m making a batch for my family right now.”
David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero
The only thing that could possible make traditional pecan pie even more exciting for Thanksgiving is the addition of chocolate—oh, and shrinking them down into bite-sized treats. Refrigerated piecrusts cut prep time. This recipes makes 12 pies, so double the batch for sweet gifts for teachers and neighbors.
David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero
Nothing captures the festiveness of the whole holiday season like these adorable petite cheesecake pies that will make you skip the canned stuff on your plate during the Thanksgiving meal. Going mini avoids working with a springform pan, water baths, cooling in the oven, and chilling overnight that many full-size cheesecake recipes require. Ginger snap cookies, made into a fine crumb, mimics an easier version of cheesecake crust. Cranberry compote, sugared cranberries, and orange zest deliver sweet-tart holiday flavors.
Alison Miksch, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Mini cakes are all the rage right now. Like a cross between a pumpkin pie and creamy cheesecake, this recipe is so much easier to make than a big cheesecake, which takes way more time and has a tendency to crack in the oven. Make ahead up to two days in advance, and when ready to serve, top with maple-spiced whipped cream.
Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Chelsea Zimmer
Two fall flavor staples—ground cinnamon and ginger—give extra spice to these pecan pie bars that will become your new favorite riff on the family recipe. To increase the decadence factor, serve with ice cream and a drizzle of caramel sauce.
Molly Bolton
Perhaps the most indulgent dessert hybrid of all time, this recipe has one layer of fudgy brownie and another of gooey pecan pie. So basically, it’s heaven. A spike of bourbon (optional) to harken the flavor of classic pecan pie, doesn’t hurt either.
Photographer: Antonis Achilleos, Prop Stylist: Claire Spollen Food Stylist: Chelsea Zimmer
Looking for a break from the sugary treats? Whip up a batch of these cheesy muffins infused with cream cheese and fresh fall spices. These are sure to be a hit—especially with anyone who loves cheese danishes.
Caitlin Bensel, Food Styling: Torie Cox
When in doubt, stay true to old-school treats like these homemade pecan pralines that are too sweet to pass up. (Just check the plate and watch them vanish.) True to the Texas praline, it’s mostly flat, hard to the touch, with both a creamy and crispy sugar texture.
Victor Protasio; Food Stying: Rishon Hanners; Prop Styling: Audrey Davis
Chocolate lovers, don’t worry. These blondies still deliver with bittersweet chocolate chunks, only the chocolate stars alongside this recipe’s secret ingredient: brown butter! This brownie-and-chocolate-chip-cookie hybrid should have lots of fans, and they can be made ahead and even frozen.
Caitlin Bensel; Food Stylist: Torie Cox
If you’re going to have bite-sized treats, make them decadent. Savory dough balances out the sweet filling in these treats. Maple syrup, which isn’t common in pecan pie, is a unique take that celebrates fall flavors.
Hector Manuel Sanchez; Prop Styling: Karin Olsen; Food Styling: Kellie Gerber Kelley
This no-bake dessert is a cross between bourbon balls and chocolate truffles. With only four ingredients, these budget friendly treats only require 30 minutes of hands on time, they freeze well, and can be refrigerated for up to a week. Even better, they make great gifts.
Micah A. Leal
Each one of these triangles are filled with a warm, delicious mixture of cherries and lemon, all wrapped up with flaky, almond-flavored goodness. Time savers include canned cherries and store-bought puff pastry. These bake in 20 minutes and then get drizzled with a simple glaze.
Caitlin Bensel; Food Stylist: Torie Cox
Buttery vanilla shortbread is scattered with pecan pieces to make this crumbly treat, also known as Russian tea cakes. To achieve a richer and nuttier flavor, the pecans get toasted, a step requiring no more than 10 minutes. This recipe makes 4 dozen cookies, which is plenty to also turn into gifts.
Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Actual pumpkin and pumpkin spice are used to make these fall cookies. The interior of these cookies are soft and velvety from the pumpkin puree. These cookies stand on their own, but no one will complain if they are finished off with a layer of cream cheese frosting.
Hector Manuel Sanchez
Embrace the spices that come along with autumn and use them to make these stand-out cookies. Get ready to cookie swap because this recipes makes 4½ dozen cookies and comes with a unique legacy that you can share. Molasses Crinkles are a Southern Living reader recipe submitted by Ms. Alice Rhodes from Harrisonburg, Virginia, published in the November 1992 issue of the magazine.
Photography: Caitlin Bensel; Food Styling: Torie Cox
Two soft pumpkin cookies are held together by a rich and velvety cream cheese frosting. Pumpkin puree, pumpkin spice, and sugar create the flavor of the fall season. Warning: You may just scream “Whoopie!” after devouring one of these.
Iain Bagwell
No-bake desserts make for easy prep. And if you’re new to baking, no-nake recipes are a good way to get started. Serve these bars chilled for an even less messy treat.
Greg DuPree
Sweet, spiced, and everything nice, this recipe is just the thing to balance out all the savory sides from the meal. Chocolate, pumpkin, and a bit of expresso create a tasty trifecta. These brownies look great too with their two-toned swirl, achieved by adding the chocolate and pumpkin separately and then using the top of a knife to make the stunning effect.
Photo: Alison Miksch; Styling: Buffy Hargett Miller
Win over your Thanksgiving crowd with a chocolate take on the ever-favorite buttermilk poundcake. These little cakes get drizzled with a chocolate and a buttermilk glaze when cooled. Everyone will be thankful these are mini in size because the flavor combo is too good to resist.