Festive Pumpkin Thanksgiving Dessert Ideas

As the leaves turn golden and the air grows crisp, Thanksgiving beckons with its promise of warmth, gratitude, and, of course, delightful desserts. This year, let’s celebrate the season’s star ingredient – pumpkin – with a collection of luscious, heartwarming treats that are sure to impress. From spiced tarts to creamy puddings, these recipes offer a wonderful way to conclude your festive meal, perhaps alongside some delightful beverages.

Why You’ll Love This List

• Diverse Flavours: Explore a wide array of pumpkin dessert profiles, from deeply spiced to subtly sweet.
• Variety of Textures: Discover everything from silky smooth custards to delightfully crunchy bakes.
• Time-Saving Options: Find recipes that cater to various skill levels and time constraints, including make-ahead choices.
• Seasonal & Wholesome: Utilise fresh, seasonal pumpkin for maximum flavour and natural goodness.
• Crowd-Pleasing Potential: Ensure there’s a pumpkin dessert for every guest, making your feast memorable.

Festive Pumpkin Thanksgiving Dessert Ideas

15 min prep  ·  30 min cook  ·  4 servings

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1. No-Bake Pumpkin Mousse Parfaits

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A light and airy dessert, these parfaits layer a spiced pumpkin mousse with crumbled biscuits, offering a delightful combination of creamy and crunchy textures. They’re quick to assemble and require no oven time.

Ingredients

• 200g pumpkin puree
• 100g icing sugar
• 1 tsp pumpkin spice blend
• 300ml double cream
• 50g digestive biscuits, crushed
• Optional: toasted pecans for garnish

Instructions

1. In a bowl, whisk together pumpkin puree, icing sugar, and pumpkin spice until well combined.
2. In a separate, chilled bowl, whip the double cream until it forms soft peaks.
3. Gently fold the whipped cream into the pumpkin mixture until light and airy.
4. Spoon layers of pumpkin mousse and crushed digestive biscuits into individual serving glasses.
5. Chill for at least 1 hour before serving, garnished with toasted pecans if desired.

Quick tip: Chill your mixing bowl and whisk for 15 minutes before whipping the cream for faster, firmer peaks.

2. Classic Pumpkin Pie with Spiced Whipped Cream

A timeless Thanksgiving staple, this pie features a silky smooth pumpkin filling infused with warming spices, all nestled in a flaky pastry crust. The spiced whipped cream adds an extra layer of decadence and aroma.

Ingredients

• 1 shortcrust pastry case, pre-baked (23cm)
• 425g pumpkin puree
• 200ml evaporated milk
• 100g light brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 250ml double cream
• 1 tbsp icing sugar
• ¼ tsp mixed spice

Instructions

1. Preheat oven to 180°C (160°C fan/Gas Mark 4) and ensure your pastry case is ready.
2. Whisk together pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, ginger, and cloves until smooth.
3. Pour the pumpkin mixture into the pre-baked pastry case and bake for 50-60 minutes, or until a knife inserted near the centre comes out clean.
4. Allow the pie to cool completely on a wire rack, then chill for at least 2 hours before serving.
5. Whip double cream with icing sugar and mixed spice until soft peaks form, then serve a dollop with each slice.

Quick tip: For an extra crisp crust, brush the base of the pre-baked pastry with a little egg white before filling.

3. Pumpkin Cheesecake Bars with Gingersnap Crust

These bars combine the creamy tang of cheesecake with the autumnal flavour of pumpkin, all set atop a buttery, spiced gingersnap biscuit crust. They offer a delightful contrast of textures and tastes.

Ingredients

• 200g gingersnap biscuits, crushed
• 75g unsalted butter, melted
• 450g cream cheese, softened
• 200g granulated sugar
• 2 large eggs
• 200g pumpkin puree
• 1 tsp pumpkin spice blend

Instructions

1. Preheat oven to 160°C (140°C fan/Gas Mark 3) and line a 20x20cm baking tin with baking parchment.
2. Combine crushed gingersnap biscuits and melted butter, then press firmly into the bottom of the prepared tin.
3. Beat cream cheese and granulated sugar until smooth, then whisk in eggs one at a time.
4. Gently fold in pumpkin puree and pumpkin spice until just combined, creating a smooth batter.
5. Pour the mixture over the biscuit crust and bake for 40-50 minutes, until the centre is mostly set.
6. Cool completely in the tin, then chill for at least 4 hours before slicing into bars.

Quick tip: Ensure your cream cheese is at room temperature for a lump-free, silky cheesecake mixture.

4. Pumpkin Spice Doughnuts with Maple Glaze

These fluffy, baked doughnuts are infused with the warm spices of autumn and feature a generous coating of sweet maple glaze. They’re a lovely treat for any time of day during the festive season.

Ingredients

• 150g plain flour
• 100g granulated sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp pumpkin spice blend
• 120ml buttermilk
• 60ml pumpkin puree
• 1 large egg
• 50g unsalted butter, melted
• 100g icing sugar
• 2 tbsp maple syrup
• 1-2 tbsp milk

Instructions

1. Preheat oven to 180°C (160°C fan/Gas Mark 4) and grease a doughnut baking tray.
2. Whisk together flour, sugar, baking powder, bicarbonate of soda, and pumpkin spice in a large bowl.
3. In a separate bowl, combine buttermilk, pumpkin puree, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Spoon the batter into the doughnut tray cavities and bake for 10-12 minutes, or until lightly golden and springy.
6. For the glaze, whisk icing sugar, maple syrup, and milk until smooth, then dip cooled doughnuts into the glaze.

Quick tip: Use a piping bag or a zip-top bag with the corner snipped to easily fill the doughnut moulds without mess.

5. Roasted Pumpkin Crumble with Oat Topping

This dessert features tender, roasted pumpkin pieces gently spiced and topped with a buttery, crunchy oat crumble. It’s a rustic and warming option, especially delicious served with a dollop of cream.

Ingredients

• 600g pumpkin, peeled and diced
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 100g plain flour
• 75g rolled oats
• 75g unsalted butter, cold and diced
• 50g granulated sugar

Instructions

1. Preheat oven to 190°C (170°C fan/Gas Mark 5).
2. Toss diced pumpkin with brown sugar, cinnamon, and ginger, then spread in a shallow baking dish.
3. In a bowl, rub together flour, oats, cold butter, and granulated sugar until a coarse crumble forms.
4. Sprinkle the crumble mixture evenly over the spiced pumpkin in the baking dish.
5. Bake for 35-45 minutes, or until the pumpkin is tender and the topping is golden brown and crisp.
6. Serve warm, perhaps with some vanilla custard or a scoop of dairy-free ice cream.

Quick tip: For extra flavour, add a handful of chopped pecans or walnuts to the crumble topping.

6. Pumpkin Bread Pudding with Caramel Sauce

Stale bread is transformed into a rich, custardy pudding infused with pumpkin puree and spices, then drizzled with a decadent homemade caramel sauce. This is a truly comforting and warming dessert.

Ingredients

• 300g stale brioche or challah bread, cubed
• 400ml milk
• 200ml double cream
• 150g pumpkin puree
• 100g light brown sugar
• 3 large eggs
• 1 tsp pumpkin spice blend
• For caramel: 100g granulated sugar, 50ml water, 50ml double cream, 15g unsalted butter

Instructions

1. Preheat oven to 170°C (150°C fan/Gas Mark 3) and lightly grease an ovenproof dish.
2. Arrange bread cubes in the prepared dish, ensuring they are evenly spread.
3. Whisk together milk, cream, pumpkin puree, brown sugar, eggs, and pumpkin spice until smooth.
4. Pour the pumpkin mixture over the bread cubes, pressing down gently to ensure all bread is soaked.
5. Bake for 45-55 minutes, or until golden brown and set in the centre.
6. Meanwhile, make caramel: heat granulated sugar and water in a saucepan over medium heat until golden amber, then carefully stir in cream and butter until smooth.
7. Serve the warm bread pudding drizzled generously with the homemade caramel sauce.

Quick tip: For an even richer flavour, toast the bread cubes lightly before soaking them in the custard mixture.

7. Spiced Pumpkin and Pecan Scones

These fluffy scones are subtly spiced with pumpkin and studded with crunchy pecans, making them a delightful accompaniment to tea or a lighter dessert option. Serve warm with butter or cream.

Ingredients

• 250g self-raising flour
• 50g unsalted butter, cold and diced
• 50g light brown sugar
• 1 tsp pumpkin spice blend
• 75g pumpkin puree
• 50g chopped pecans
• 50ml milk, plus extra for brushing

Instructions

1. Preheat oven to 200°C (180°C fan/Gas Mark 6) and lightly flour a baking tray.
2. Rub cold butter into self-raising flour until the mixture resembles fine breadcrumbs.
3. Stir in brown sugar, pumpkin spice, and chopped pecans until evenly distributed.
4. Add pumpkin puree and milk, mixing with a knife until a soft dough forms.
5. Gently bring the dough together on a lightly floured surface, then pat to a 2.5cm thickness.
6. Cut out scones using a 6cm cutter, place on the baking tray, brush tops with milk, and bake for 12-15 minutes until risen and golden.

Quick tip: Handle the dough as little as possible to ensure light and fluffy scones.

8. Individual Pumpkin Lava Cakes

These indulgent individual cakes feature a rich, spiced pumpkin cake exterior with a molten, gooey pumpkin centre that flows out when cut. They are a sophisticated and impressive dessert.

Ingredients

• 100g unsalted butter
• 100g dark chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 75g granulated sugar
• 50g plain flour
• 75g pumpkin puree
• ½ tsp pumpkin spice blend
• Cocoa powder for dusting

Instructions

1. Preheat oven to 200°C (180°C fan/Gas Mark 6) and grease/flour four ramekins.
2. Melt butter and chopped dark chocolate together gently over a bain-marie or in a microwave.
3. In a separate bowl, whisk eggs, egg yolks, and granulated sugar until pale and thick.
4. Fold the melted chocolate mixture into the egg mixture, then gently fold in flour, pumpkin puree, and pumpkin spice.
5. Divide the batter evenly among the prepared ramekins and bake for 12-15 minutes, until the edges are set but the centre is still wobbly.
6. Carefully invert onto serving plates, dust with cocoa powder, and serve immediately.

Quick tip: Do not overbake; the key to a molten centre is to remove them from the oven while still slightly undercooked in the middle.

9. Pumpkin Swirl Brownies

Fudgy chocolate brownies meet a creamy, spiced pumpkin swirl in this delightful fusion dessert. The contrasting colours and flavours make for an attractive and delicious treat. I recall Sara mentioning how friends always ask her for this recipe after trying it at dinner parties.

Ingredients

• 150g unsalted butter, melted
• 200g granulated sugar
• 2 large eggs
• 75g cocoa powder
• 75g plain flour
• For pumpkin swirl: 100g cream cheese, softened
• 50g pumpkin puree
• 2 tbsp light brown sugar
• ½ tsp pumpkin spice blend

Instructions

1. Preheat oven to 170°C (150°C fan/Gas Mark 3) and line a 20x20cm baking tin.
2. Whisk melted butter and granulated sugar, then beat in eggs one at a time until combined.
3. Fold in cocoa powder and plain flour until just incorporated to form the brownie batter.
4. For the pumpkin swirl, beat cream cheese, pumpkin puree, brown sugar, and pumpkin spice until smooth.
5. Spread most of the brownie batter into the prepared tin, dollop the pumpkin mixture over it, then add remaining brownie batter in dollops.
6. Swirl gently with a knife to create a marbled effect, then bake for 25-30 minutes, until edges are set but the centre is still slightly soft.
7. Cool completely in the tin before slicing into squares.

Quick tip: Do not overmix the brownie batter after adding flour, as this can make them tough.

10. Mini Pumpkin Cheesecakes with Caramel Drizzle

These individual cheesecakes offer a creamy, spiced pumpkin filling on a biscuit base, topped with a luscious caramel drizzle. They are portion-controlled and aesthetically pleasing for a festive spread.

Ingredients

• 100g digestive biscuits, crushed
• 40g unsalted butter, melted
• 200g cream cheese, softened
• 75g granulated sugar
• 1 large egg
• 100g pumpkin puree
• ½ tsp pumpkin spice blend
• Caramel sauce for drizzling (store-bought or homemade)

Instructions

1. Preheat oven to 160°C (140°C fan/Gas Mark 3) and line a 12-hole muffin tin with paper cases.
2. Combine crushed biscuits and melted butter, then press a tablespoon of the mixture into the base of each paper case.
3. Beat cream cheese and sugar until smooth, then whisk in the egg, pumpkin puree, and pumpkin spice.
4. Divide the pumpkin mixture evenly among the muffin cases, filling each nearly to the top.
5. Bake for 20-25 minutes, until the centres are just set and the edges are slightly puffed.
6. Cool completely in the tin, then chill for at least 2 hours before removing and drizzling with caramel sauce.

Quick tip: For a clean release, chill the cheesecakes thoroughly before attempting to remove them from the muffin tin.

11. Pumpkin Spice Latte Cake

This moist cake combines the beloved flavours of a pumpkin spice latte into a delightful dessert, complete with a creamy coffee-infused frosting. It’s a comforting and aromatic choice.

Ingredients

• 200g plain flour
• 150g granulated sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp pumpkin spice blend
• 120ml pumpkin puree
• 120ml milk
• 60ml vegetable oil
• 1 large egg
• For frosting: 100g unsalted butter, softened
• 200g icing sugar
• 1 tbsp strong brewed coffee, cooled

Instructions

1. Preheat oven to 180°C (160°C fan/Gas Mark 4) and grease and flour a 20cm round cake tin.
2. Whisk together flour, sugar, baking powder, bicarbonate of soda, and pumpkin spice in a large bowl.
3. In a separate bowl, combine pumpkin puree, milk, oil, and egg, then gradually add to the dry ingredients, mixing until just combined.
4. Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
5. While the cake cools, beat softened butter and icing sugar until light and fluffy for the frosting.
6. Add cooled coffee to the frosting and beat until smooth, then spread evenly over the cooled cake.

Quick tip: Ensure the cake is completely cool before frosting to prevent the frosting from melting.

12. Pumpkin and Apple Crisp

This dessert combines tender pumpkin and crisp apple slices with a buttery, spiced oat topping. The blend of sweet and tart flavours, along with varying textures, makes this a delightful autumn treat.

Ingredients

• 300g pumpkin, peeled and diced
• 2 medium apples (e.g., Braeburn), peeled, cored, and sliced
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• 75g plain flour
• 50g rolled oats
• 75g unsalted butter, cold and diced
• 50g granulated sugar

Instructions

1. Preheat oven to 190°C (170°C fan/Gas Mark 5).
2. Toss diced pumpkin and apple slices with brown sugar and cinnamon in a large bowl, then transfer to a baking dish.
3. In a separate bowl, rub together flour, oats, cold butter, and granulated sugar until a coarse crumble forms.
4. Sprinkle the crumble topping evenly over the pumpkin and apple mixture in the baking dish.
5. Bake for 35-45 minutes, or until the fruit is tender and the topping is golden and crisp.
6. Serve warm, perhaps with a scoop of vanilla ice cream.

Quick tip: For a richer taste, use a mixture of different apple varieties to add depth of flavour.

13. Creamy Pumpkin Panna Cotta

A silky smooth Italian dessert given an autumnal makeover with pumpkin puree and warming spices. This elegant panna cotta is light yet luxurious, and perfect for individual servings.

Ingredients

• 2 sheets gelatin
• 400ml double cream
• 100ml milk
• 75g granulated sugar
• 1 tsp vanilla extract
• 150g pumpkin puree
• ½ tsp pumpkin spice blend

Instructions

1. Soak gelatin sheets in a bowl of cold water for 5-10 minutes until softened.
2. Heat double cream, milk, and granulated sugar in a saucepan over medium heat until the sugar dissolves and the mixture is warm but not boiling.
3. Remove from heat, squeeze excess water from gelatin, and stir into the warm cream mixture until fully dissolved.
4. Stir in vanilla extract, pumpkin puree, and pumpkin spice until smooth and well combined.
5. Pour the mixture into four individual ramekins or serving glasses.
6. Chill for at least 4 hours, or preferably overnight, until set, then serve directly or invert onto plates.

Quick tip: For an easy release when inverting, briefly dip the bottom of the ramekin in hot water.

14. Pumpkin Chocolate Chip Cookies

Soft, chewy cookies infused with pumpkin and warming spices, studded with generous chocolate chips. These are a delightful hand-held treat, offering a familiar comfort with a festive twist.

Ingredients

• 150g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp pumpkin spice blend
• 100g unsalted butter, softened
• 100g light brown sugar
• 50g granulated sugar
• 1 large egg
• 120g pumpkin puree
• 150g chocolate chips

Instructions

1. Preheat oven to 180°C (160°C fan/Gas Mark 4) and line baking trays with parchment paper.
2. Whisk together flour, baking powder, bicarbonate of soda, and pumpkin spice in a medium bowl.
3. In a large bowl, cream softened butter with both sugars until light and fluffy.
4. Beat in the egg and pumpkin puree until well combined and smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking trays, spaced apart, and bake for 12-15 minutes until edges are set.
7. Let cool on the baking trays for a few minutes before transferring to a wire rack to cool completely.

Quick tip: For thicker cookies, chill the dough for at least 30 minutes before baking.

15. Pumpkin and Ginger Loaf Cake

A beautifully moist loaf cake featuring the warmth of pumpkin and the subtle kick of ginger, making it a wonderful centrepiece or a delightful snack. It pairs wonderfully with a cup of tea. If you enjoy wholesome baked goods, you might also like these Greek Yogurt Brownies.

Ingredients

• 200g plain flour
• 150g light brown sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 180g pumpkin puree
• 1 large egg
• 80ml vegetable oil
• 60ml milk

Instructions

1. Preheat oven to 180°C (160°C fan/Gas Mark 4) and grease and flour a 900g loaf tin.
2. In a large bowl, whisk together flour, brown sugar, baking powder, bicarbonate of soda, ground ginger, and cinnamon.
3. In a separate bowl, combine pumpkin puree, egg, vegetable oil, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
6. Allow the loaf cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Quick tip: Add 50g of chopped crystallised ginger to the batter for an extra ginger kick.

Frequently Asked Questions

We hope this collection of festive pumpkin Thanksgiving dessert ideas inspires your holiday baking. Whether you opt for a classic pie or try something new like a pumpkin lava cake, these recipes offer a delicious way to celebrate the season. Don’t forget to save this list, pin your favourites, and try out a new pumpkin dessert this year – your guests will surely thank you!

Festive Pumpkin Thanksgiving Dessert Ideas: Delight your guests with these easy, delicious treats

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