21 Cozy Pumpkin Desserts Made for Thanksgiving Dinner

Thanksgiving dinner deserves a sweet ending that feels warm, cozy, and completely effortless, and these easy pumpkin desserts for Thanksgiving deliver exactly that. From silky pies to spiced cakes and creamy parfaits, this collection gathers 21 crowd-pleasing pumpkin treats that fit beautifully after the turkey and sides. Each recipe uses simple pantry ingredients and straightforward steps, so even a busy host can bake with confidence. Whether you love classic pumpkin pie or want something a little different this year, you will find a dessert here that earns a permanent spot on your holiday table. Grab your favorite baking dish, preheat the oven, and get ready to fill your kitchen with the smell of cinnamon, nutmeg, and roasted pumpkin.

Classic Pumpkin Pie

Nothing says Thanksgiving quite like a slice of classic pumpkin pie with its silky spiced filling and flaky golden crust. This timeless favorite comes together with canned pumpkin, warm spices, and a few pantry staples. Serve it slightly warm with whipped cream, and watch it disappear before the coffee is poured.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin purée
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 can (12 oz) evaporated milk

Instructions

1. Preheat the oven to 425°F and fit the pie crust into a 9-inch pie plate.
2. Whisk the pumpkin purée, sugar, cinnamon, ginger, and nutmeg in a large bowl.
3. Beat in the eggs, then stir in the evaporated milk until smooth.
4. Pour the filling into the crust and smooth the top with a spatula.
5. Bake for 15 minutes, then reduce the heat to 350°F and bake 40 minutes more.
6. Cool completely on a wire rack before slicing and serving.

Pumpkin Cheesecake Bars

These creamy pumpkin cheesecake bars layer a buttery graham crust with a smooth spiced pumpkin filling that slices beautifully for a crowd. They are easier than a whole cheesecake and just as impressive on the dessert table. Chill them well, cut into neat squares, and top each one with a swirl of whipped cream.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons melted butter
• 16 oz cream cheese, softened
• 1 cup pumpkin purée
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 325°F and line a 9×13-inch pan with parchment paper.
2. Mix the graham crumbs, sugar, and melted butter, then press firmly into the pan.
3. Beat the cream cheese and brown sugar until smooth and creamy.
4. Add the pumpkin purée, eggs, and pumpkin pie spice, mixing until combined.
5. Pour the filling over the crust and smooth the top evenly.
6. Bake 35–40 minutes, then chill at least 4 hours before cutting into bars.

Pumpkin Spice Trifle

Layers of spiced pumpkin cake, whipped cream, and crunchy gingersnaps make this trifle the prettiest dessert on the Thanksgiving table. It looks impressive in a glass bowl, yet it comes together in minutes with store-bought cake. Guests love scooping through the creamy layers to find every flavor in one spoonful.

Ingredients

• 1 pumpkin spice cake, baked and cubed
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• 1 teaspoon pumpkin pie spice
• 1 cup crushed gingersnap cookies

Instructions

1. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
2. Fold the pumpkin purée and pumpkin pie spice into half of the whipped cream.
3. Layer one-third of the cake cubes in the bottom of a trifle bowl.
4. Spoon over a layer of pumpkin cream, then a sprinkle of crushed gingersnaps.
5. Repeat the layers twice more, finishing with plain whipped cream on top.
6. Chill at least 2 hours, then garnish with extra cookie crumbs before serving.

Tip: I like to build this trifle the night before — the cake soaks up the cream and the flavors get even better overnight.

Pumpkin Roll Cake

This soft pumpkin roll cake with its sweet cream cheese filling looks like a bakery showpiece, but it rolls up beautifully with a little patience. The sponge stays tender and moist, swirled with cinnamon and a hint of nutmeg. Dust it with powdered sugar for a snowy finish that photographs wonderfully.

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin purée
• 8 oz cream cheese, softened
• 1 cup powdered sugar

Instructions

1. Preheat the oven to 375°F and line a jelly roll pan with parchment paper.
2. Whisk the flour, baking powder, cinnamon, and nutmeg together.
3. Beat the eggs and sugar until thick, then stir in the pumpkin purée.
4. Fold in the dry ingredients and spread the batter evenly in the pan.
5. Bake 13–15 minutes until the cake springs back when touched.
6. Turn the warm cake onto a sugared towel and roll it up to cool.
7. Unroll, spread with the cream cheese filling, re-roll, and chill before slicing.

Pumpkin Crumb Muffins

Warm pumpkin crumb muffins with a buttery cinnamon streusel make the whole house smell like Thanksgiving morning. They bake up soft and moist with a crackly golden topping that everyone fights over. Bake a batch for the dessert table, or tuck a few aside for breakfast the next day.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin purée
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar (for topping)

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. Whisk the flour, baking soda, and pumpkin pie spice in a bowl.
3. Stir the pumpkin purée, sugar, oil, eggs, and vanilla in a second bowl.
4. Fold the wet mixture into the dry ingredients until just combined.
5. Divide the batter among the cups and sprinkle brown sugar over each top.
6. Bake 20–22 minutes until a toothpick comes out clean.

Pumpkin Pecan Tart

This pumpkin pecan tart combines two Thanksgiving favorites in one elegant dessert: silky pumpkin filling topped with a glossy pecan praline layer. The crisp tart shell holds it all together for clean, beautiful slices. Serve it at room temperature with a dollop of whipped cream.

Ingredients

• 1 refrigerated pie crust
• 1 cup pumpkin purée
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon pumpkin pie spice
• 1 cup pecan halves
• 1/4 cup maple syrup

Instructions

1. Preheat the oven to 350°F and press the pie crust into a tart pan.
2. Whisk the pumpkin purée, brown sugar, eggs, cream, and spice until smooth.
3. Pour the filling into the crust and bake 30 minutes.
4. Arrange the pecan halves over the top and drizzle with maple syrup.
5. Return to the oven and bake 15 minutes more until set.
6. Cool completely before removing from the pan and slicing.

Pumpkin Bread Pudding

Cubes of buttery bread soaked in a spiced pumpkin custard bake into the coziest dessert on the table. The edges turn golden and crisp while the center stays soft and creamy. Spoon it warm into bowls and drizzle with caramel sauce for a finish everyone remembers.

Ingredients

• 6 cups day-old bread cubes
• 1 1/2 cups pumpkin purée
• 2 cups whole milk
• 3 large eggs
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce

Instructions

1. Preheat the oven to 350°F and butter a 9×13-inch baking dish.
2. Whisk the pumpkin purée, milk, eggs, brown sugar, cinnamon, and vanilla.
3. Toss the bread cubes in the custard until every piece is soaked.
4. Pour into the dish and let it rest 15 minutes before baking.
5. Bake 45–50 minutes until puffed and golden at the edges.
6. Serve warm with caramel sauce drizzled over each portion.

Tip: In my experience, slightly stale bread works best here — it soaks up the custard without turning mushy.

Pumpkin Chiffon Pie

Light as air and gently spiced, pumpkin chiffon pie is the answer when the Thanksgiving table already feels full. Whipped egg whites fold into a silky pumpkin base for a mousse-like filling that melts on the tongue. A cloud of whipped cream on top makes it look as dreamy as it tastes.

Ingredients

• 1 baked 9-inch pie crust
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup pumpkin purée
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 large eggs, separated
• 1 cup heavy whipping cream

Instructions

1. Sprinkle the gelatin over cold water and let it bloom for 5 minutes.
2. Heat the pumpkin purée, half the sugar, spices, and egg yolks in a saucepan.
3. Stir in the bloomed gelatin until dissolved, then cool the mixture.
4. Beat the egg whites with the remaining sugar to stiff peaks.
5. Fold the whites gently into the cooled pumpkin mixture.
6. Pour into the baked crust and chill at least 4 hours until set.
7. Top with whipped cream just before serving.

Pumpkin Snickerdoodle Cookies

Soft pumpkin snickerdoodle cookies rolled in cinnamon sugar are the kind of treat that disappears from the cookie plate first. The pumpkin keeps them tender and chewy for days, while the sugary coating adds a sweet crunch. Bake a double batch — one for the table, one for the cookie tin.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup pumpkin purée
• 1 large egg
• 1/4 cup cinnamon sugar

Instructions

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. Whisk the flour, cream of tartar, baking soda, and cinnamon.
3. Cream the butter and sugar, then beat in the pumpkin purée and egg.
4. Stir in the dry ingredients until a soft dough forms.
5. Roll tablespoonfuls of dough into balls and coat in cinnamon sugar.
6. Bake 11–13 minutes until the edges are set and centers are soft.

Pumpkin Caramel Flan

Silky pumpkin caramel flan brings an elegant, creamy finish to the Thanksgiving table with its glossy amber topping and gentle spice. The custard bakes slowly in a water bath until it sets like silk. Flip it onto a serving plate and let the caramel cascade over the sides.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup pumpkin purée
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 teaspoon pumpkin pie spice

Instructions

1. Melt the sugar and water in a saucepan until deep amber, then pour into a flan mold.
2. Blend the pumpkin purée, condensed milk, evaporated milk, eggs, and spice until smooth.
3. Pour the custard over the caramel in the mold.
4. Place the mold in a roasting pan and add hot water halfway up the sides.
5. Bake at 350°F for 55–60 minutes until just set in the center.
6. Chill overnight, then run a knife around the edge and invert onto a plate.

Pumpkin Tiramisu Cups

These pumpkin tiramisu cups layer coffee-soaked ladyfingers with a creamy pumpkin mascarpone filling for a no-bake dessert that feels fancy without the fuss. They are a lovely change of pace after a big holiday meal, and they pair beautifully with easy Thanksgiving dinner recipes for family when you plan the whole menu. Make them ahead so the flavors meld overnight.

Ingredients

• 1 1/2 cups mascarpone cheese
• 1 cup pumpkin purée
• 1/2 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 cup heavy whipping cream
• 1 cup strong brewed coffee, cooled
• 24 ladyfinger cookies
• Cocoa powder, for dusting

Instructions

1. Beat the mascarpone, pumpkin purée, powdered sugar, and spice until smooth.
2. Whip the cream to soft peaks and fold it into the pumpkin mixture.
3. Dip each ladyfinger briefly in the cooled coffee.
4. Layer ladyfingers and pumpkin cream in small cups or jars.
5. Repeat the layers, finishing with a smooth layer of pumpkin cream.
6. Chill at least 4 hours, then dust with cocoa powder before serving.

Tip: I have found that dipping the ladyfingers quickly — just a second or two — keeps them from getting soggy.

Pumpkin Whoopie Pies

Soft pumpkin whoopie pies sandwich a tangy cream cheese filling between two pillowy spiced cakes. They are handheld, freezer-friendly, and always the first dessert to vanish from the tray. Wrap them individually for a sweet little take-home treat guests will love.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin purée
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. Whisk the flour, baking soda, and pumpkin pie spice together.
3. Stir the pumpkin purée, brown sugar, oil, and egg into the dry ingredients.
4. Scoop rounded tablespoonfuls onto the sheets, spacing them well apart.
5. Bake 11–13 minutes until set, then cool completely.
6. Sandwich pairs of cakes with the cream cheese filling.

Pumpkin Praline Cake

This pumpkin praline cake bakes up moist and golden under a crunchy brown sugar pecan topping that crackles as it cools. The warm spices and buttery praline make every slice taste like the best part of fall. Serve it warm from the pan with a scoop of vanilla ice cream.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin purée
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk the flour, baking soda, and pumpkin pie spice in a bowl.
3. Beat the pumpkin purée, sugar, oil, and eggs until smooth.
4. Fold in the dry ingredients and the chopped pecans.
5. Pour into the pan and bake 35–40 minutes until a toothpick comes out clean.
6. Cool slightly, then serve warm or at room temperature.

Pumpkin Mousse Parfaits

Whipped pumpkin mousse layered with crushed gingersnaps and clouds of cream makes these parfaits as pretty as they are delicious. They come together in minutes and chill beautifully until dessert time. Serve them in small glasses so everyone gets their own little showpiece.

Ingredients

• 1 cup pumpkin purée
• 1/2 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup crushed gingersnap cookies
• Whipped cream, for topping

Instructions

1. Whisk the pumpkin purée, powdered sugar, and pumpkin pie spice.
2. Whip the heavy cream with vanilla until stiff peaks form.
3. Fold half the whipped cream into the pumpkin mixture until smooth.
4. Layer the mousse and crushed gingersnaps in small glasses.
5. Top each parfait with a dollop of the remaining whipped cream.
6. Chill at least 1 hour before serving.

Pumpkin Spice Cupcakes

Fluffy pumpkin spice cupcakes crowned with cinnamon cream cheese frosting are a joyful, kid-friendly addition to the dessert table. The crumb stays moist for days, and the frosting pipes into beautiful swirls. Add a sprinkle of cinnamon or a tiny candy pumpkin on top for extra charm.

Ingredients

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin purée
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 8 oz cream cheese, softened
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and pumpkin pie spice.
3. Stir the pumpkin purée, sugar, oil, and eggs into the dry ingredients.
4. Fill each liner two-thirds full and bake 18–20 minutes.
5. Beat the cream cheese and powdered sugar into a smooth frosting.
6. Cool the cupcakes completely, then pipe or spread the frosting on top.

Tip: I always let the cupcakes cool completely before frosting — warm cake melts the cream cheese and the swirls slide right off.

Pumpkin Cobbler

Pumpkin cobbler is pure comfort: a soft spiced pumpkin base bubbling under a golden biscuit-like topping. It tastes like pumpkin pie met a cobbler and decided to stay for the holidays. Scoop it warm into bowls and add a generous spoonful of vanilla ice cream.

Ingredients

• 1 cup pumpkin purée
• 1 cup granulated sugar
• 1/2 cup milk
• 1 teaspoon pumpkin pie spice
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Instructions

1. Preheat the oven to 350°F and butter a 9-inch baking dish.
2. Stir the pumpkin purée, half the sugar, milk, and spice together.
3. Whisk the flour, baking powder, and remaining sugar in a separate bowl.
4. Stir in the melted butter to form a thick batter.
5. Spread the pumpkin mixture in the dish and drop spoonfuls of batter on top.
6. Sprinkle with brown sugar and bake 40–45 minutes until golden.

Pumpkin Ice Cream Pie

Cool, creamy pumpkin ice cream pie is the make-ahead hero of the holiday dessert table. A crunchy cookie crust holds spiced pumpkin ice cream that slices cleanly straight from the freezer. Let it soften for ten minutes before serving so every slice is silky and smooth.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 5 tablespoons melted butter
• 1 quart vanilla ice cream, softened
• 1 cup pumpkin purée
• 1 teaspoon pumpkin pie spice
• 1/2 cup caramel sauce
• Whipped cream, for topping

Instructions

1. Mix the cookie crumbs and melted butter, then press into a pie plate.
2. Freeze the crust for 20 minutes until firm.
3. Stir the softened ice cream with pumpkin purée and pumpkin pie spice.
4. Spread the pumpkin ice cream evenly into the chilled crust.
5. Drizzle with caramel sauce and freeze at least 4 hours.
6. Let stand 10 minutes before slicing, then top with whipped cream.

Pumpkin Blondies

Chewy pumpkin blondies with brown sugar, warm spice, and melty white chocolate chips are the easiest tray bake on this list. They slice into neat squares that stack beautifully on a dessert platter. Bake them the day before — they taste even better the next day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 cup butter, melted
• 1 cup brown sugar
• 1/2 cup pumpkin purée
• 1 large egg
• 3/4 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F and line an 8-inch square pan with parchment.
2. Whisk the flour, baking powder, and pumpkin pie spice.
3. Stir the melted butter, brown sugar, pumpkin purée, and egg together.
4. Fold in the dry ingredients and the white chocolate chips.
5. Spread the batter evenly in the pan.
6. Bake 25–28 minutes until the edges are golden and the center is set.

Pumpkin Gingerbread Trifle

Chunks of gingerbread cake, spiced pumpkin cream, and whipped topping stack into a trifle that tastes like the holidays in a bowl. The gingerbread soaks up just enough cream to turn soft and fragrant. Build it in a glass bowl so everyone can admire the layers before digging in.

Ingredients

• 1 gingerbread loaf, baked and cubed
• 1 cup pumpkin purée
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 2 cups heavy whipping cream
• 1/4 cup molasses
• 1/2 cup crushed gingersnaps

Instructions

1. Beat the cream cheese, powdered sugar, and pumpkin pie spice until smooth.
2. Stir in the pumpkin purée and molasses until fully combined.
3. Whip the heavy cream to soft peaks.
4. Layer gingerbread cubes, pumpkin cream, and whipped cream in a trifle bowl.
5. Repeat the layers and finish with whipped cream and gingersnap crumbs.
6. Chill at least 3 hours before serving.

Tip: I have learned to assemble this trifle just a few hours ahead — too long in the fridge and the gingerbread gets heavy.

Pumpkin Cream Cheese Brownies

Fudgy chocolate brownies swirled with a spiced pumpkin cream cheese layer are the best of both worlds on one plate. The marbled top looks stunning, and each bite balances rich cocoa with gentle pumpkin spice. Cut them small — they are wonderfully rich.

Ingredients

• 1 box brownie mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 8 oz cream cheese, softened
• 1/2 cup pumpkin purée
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment.
2. Prepare the brownie batter with eggs, oil, and water as directed.
3. Beat the cream cheese, pumpkin purée, sugar, and spice until smooth.
4. Spread the brownie batter in the pan.
5. Drop spoonfuls of pumpkin cream cheese on top and swirl with a knife.
6. Bake 30–35 minutes until the edges are set, then cool before cutting.

Pumpkin Pecan Cheesecake

Rich pumpkin pecan cheesecake is the grand finale this Thanksgiving table deserves, with a creamy spiced filling and a crunchy pecan praline topping. It bakes low and slow for a silky texture with no cracks. Chill it overnight and slice it cold for the cleanest, prettiest pieces.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 24 oz cream cheese, softened
• 1 cup pumpkin purée
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon pumpkin pie spice
• 1 cup chopped pecans
• 1/4 cup brown sugar

Instructions

1. Preheat the oven to 325°F and wrap a springform pan in foil.
2. Press the graham crumbs and melted butter into the bottom of the pan.
3. Beat the cream cheese and sugar until completely smooth.
4. Add the pumpkin purée, eggs, and spice, mixing just until combined.
5. Pour over the crust and bake 55–60 minutes until the center barely jiggles.
6. Sprinkle the pecans and brown sugar over the top and bake 10 minutes more.
7. Cool, then chill overnight before releasing the pan and slicing.

Conclusion

These 21 pumpkin desserts prove that the sweetest part of Thanksgiving can be simple, cozy, and full of flavor. From classic pies to creamy trifles and chewy blondies, there is a treat here for every table and every baker. Pick one to try this year, gather your ingredients, and enjoy the smell of warm spices filling your kitchen. When you find a favorite among these easy pumpkin desserts for Thanksgiving, save this post on Pinterest so you can come back to it next holiday season, and share it with someone who loves baking as much as you do.