25 5-Star Thanksgiving Dessert Recipes

Even if baking isn’t your forte, you can still make an impression Thanksgiving audience with this reader-approved five-star dessert recipes. In this collection you’ll find the expected pumpkin, pecan, and apple pies, as well as some less traditional Thanksgiving options, like caramel-frosted pound cake, apple dumplings, and pumpkin whoopie pies. As you’ll see in the comments, these are the desserts our readers return to again and again because they’re so easy and impressive.

Photo: Jennifer Davick

If you need proof that this is a five-star recipe, just imagine a sweet praline on a smooth pumpkin cheesecake. “I just made this cheesecake for the second time to satisfy my husband, who was so sad that we ran out of leftovers after he served it on Thanksgiving! My whole family took slices to go, it was so yummy,” one commenter wrote.

Jennifer Causey Food Stylist: Torie Cox Prop Stylist: Claire Spollen

Flavored with bourbon, orange zest and cinnamon, this sweet potato pie is a cut above the rest. As one commenter wrote, “I’ve made about half a dozen of these cakes and everyone is raving about them. Freshly baked sweet potato cakes are the magic.”

Jen Causey, food stylist: Chelsea Zimmer

If the cute name doesn’t inspire you to make this Bundt, we bet the fluffy apple cinnamon cake and rich caramel frosting will do the trick.

Bourbon Sweet Potato Bread Pudding

Photo: Antonis Achilleos Food styling: Emily Nabors Hall Props styling: Matthew Gleason

Give bread pudding an autumn twist by adding tender sweet potatoes and plenty of pecans. Honey, bourbon, vanilla and cinnamon add a beautiful aroma and flavor.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Pecan pie is great, but chocolate and bourbon pecan pie is better. The recipe calls for a refrigerated pie crust to save time, but you can make it even more impressive with one homemade. One commenter said, “This is one of my favorite recipes. I can’t show up to Thanksgiving dinner without at least two of these pies!”

Greg DuPree; Prop styling: Kathleen Varner; Food styling: Marian Cooper Cairns

The secret to this pie filling is that the apples are roasted for a deep, caramelized flavor; you will never make apple pie any other way again. As one commenter said: “Best apple pie ever. Image exactly the same. Insane.”

Molly Bolton

Vanilla, warm spices and brown sugar ensure that this apple filling smells as good as it tastes. And the buttermilk cobbler topping pairs wonderfully with the fruit.

Caitlin Bensel; Food stylist: Torie Cox

Can’t choose between pumpkin, apple and pecan? Try this creamy, slightly spicy cake recipe from author and Southern Living contributor Rick Bragg’s mother Margaret.

Caitlin Bensel; Food styling: Rishon Hanners

This cake is so easy to make that even novice bakers can make it with ease. Made with white cake mix, Granny Smith apples, and a pecan streusel on top, it’s easy to take to a gathering and oh, so comforting.

Victor Protasio; Food stylist: Chelsea Zimmer; Prop stylist: Julia Bayless

Unlike canned pumpkin, sweet potato puree gives this cake extra flavor. It’s delicious as is, or with one of two frosting options: salted caramel or buttermilk vanilla.

Rob Culpepper; Food stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle

If you’re in charge of bringing dessert for Thanksgiving, this Apple Slab Pie with Crumbs is a winner. Not only is it easy to transport, it feeds a crowd (one slice cake is equal to two 9-inch cakes).

Rob Culpepper; Food stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle

Brown sugar, vanilla, and fall spices combine with roasted sweet potatoes to create a rich, aromatic filling that pairs perfectly with our buttery pie crust.

Anthony Achilleos; Prop stylist: Claire Spollen; Food stylist: Margaret Dickey

This beautiful, buttery cake gets its bright color from canned pumpkin, which also keeps the crumb moist. The secret ingredient, sour cream, also adds moisture and balances the sweetness of the cake.

Photographer: Greg DuPree, Food Stylist: Torie Cox, Prop Stylist: Christine Keely

When we say this cake is the best, we mean it. There’s nothing fancy in this recipe, just lots of pecans and a flaky, homemade crust.

Alison Miksch; Prop styling: Prissy Lee; Food styling: Erin Merhar

Take a break from the usual pecan pie, with this decadent cheesecake with a nutty, caramel topping. A pecan-graham cracker crust makes this fall dessert even more over-the-top.

classic pumpkin pie with pie crust leaves.

VICTORY PROTASIO; FOOD STYLIST: KAREN RANKIN; PROP STYLIST: CLAIRE SPOLLEN

This richly spiced pie, made with refrigerated pie dough, will satisfy Thanksgiving purists. The filling gets extra ground ginger and fresh orange peel for an extra layer of flavor.

Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood

If you prefer a pecan pie without corn syrup, this is the recipe for you. A dash of bourbon makes it extra decadent, and a frying pan makes the pie crust deliciously crispy.

Anthony Achilleos; Prop Styling: Mary Clayton Carl Jones; Food styling: Emily Nabors Hall

This fluffy cake features a ribbon of homemade apple butter for a sweet surprise, plus a rich caramel glaze. To save time, you can use store-bought products instead.

Photography: Caitlin Bensel; Food styling: Torie Cox

Add a playful note to your dessert table with these fun pumpkin whoopie pies filled with cinnamon cream cheese frosting

Jen Causey; Food Stylist: Ana Kelly; Prop stylist: Julia Bayless

Forget the chunky pumpkin pies you’ve had in the past. This chiffon version is light and airy thanks to a whipped egg white mixture. The gingerbread crust is also delicious, and much easier than working with pastry.

Caitlin Bensel; Food stylist: Torie Cox

Tender pumpkin pecan cake layers are sandwiched between generous layers of spiced whipped cream in this simple yet impressive dessert. Bake the pie crusts up to two days in advance and store them covered in the refrigerator.

Caitlin Bensel; Food stylist: Torie Cox

A creamy layer of cheesecake is topped with a layer of traditional pecan filling for a double-decker dessert. You can bake it up to two days in advance and store it in the refrigerator.

Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Enjoy tender, spiced fruit and rich pastries without having to fold a pie crust. These apple dumplings are made with refrigerated crescent roll dough, so this comforting dessert comes together in no time.

Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely

Brown butter, cloves and nutmeg give this simple apple pie a refined taste. Don’t skip the cream cheese frosting, which is flavored with orange zest and vanilla.

Greg Dupree; Food Stylist: Ana Kelly; Prop stylist: Christine Keely

A buttery, homemade pound cake is a fantastic dessert on its own, but add a layer of candy-like caramel frosting and you have something extra special. Read our tips for making the glaze. It can be tricky the first time, so follow the directions carefully.