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You Won’t Want to Skip These 3 Mini Thanksgiving Desserts

After a traditional Thanksgiving dinner with turkey, mashed potatoes, and other Thanksgiving sides, it can be challenging to save room for dessert. But anyone who has a sweet tooth would argue that Thanksgiving isn’t the same without its special sweet treats. After all, Thanksgiving desserts aren’t just something you eat at the end of the meal; they are as important as the main course.

Whether it’s apple recipes or pumpkin desserts, these holiday pies are a must. That’s why we decided to give you some inspiration, so we’ve rounded up three of the most adorable yet delicious dessert recipes. Trust me — they are worth it! Not to mention that they are undeniably cute.

Here are 3 mini Thanksgiving dessert recipes!

mini pies
Photo by nelea33 from Shutterstock

Mini Mason Jar Apple Pies

Servings: 6 mini pies

Cook Time: 1 h 10 min

These cuties perfectly fit into the overall Thanksgiving vibe!


  • 2 Honeycrisp apples (peeled and chopped) — you can also use other baking apples
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • ½ c. brown sugar
  • ½ tsp. ginger
  • 2 Tbsp. cinnamon
  • ½ tsp. cloves
  • 1 tsp. pure vanilla extract

  • 1 egg
  • 1 Tbsp. water
  • 2 packages of pie dough
  • 1½ tsp. turbinado sugar


  1. Preheat oven to 400°F. Have ready 6 mini (¼ pint) mason jars on a medium baking sheet.
  2. Melt the butter in a larger skillet over medium heat. Sauté the apples for about 5 minutes or until nearly tender. Add the flour, sugar, ginger, cinnamon, vanilla extract, and cloves, and cook for another 2 minutes. Let the ingredients cool to room temperature.
  3. Slightly pour some flour on a flat surface. Roll out the pie dough to make it flat and thinner than it originally was. Cut it into six 2-inch circles and six 3-inch circles.
  4. Carefully press a 3-inch circle into a mini mason jar. Press it fairly to the sides and base, making sure not to tear the dough. Use a paring knife to cut any excess from the top rim. Repeat the process with the other 3-inch jars and circles.
  5. Scoop the apple filling into the pastry-lined jars, making sure to mound it about ½ an inch over the top edge. Add the 2-inch rounds on top so their edges meet the edge of the mason jar. Using a fork or your fingers, crimp the edges. Let the pies chill for 10 minutes.
  6. Meanwhile, whisk the water and egg together to combine. Brush the egg mixture over each pie top with a pastry brush, then sprinkle each of them with ½ teaspoon turbinado sugar. Use a paring knife to cut tiny vents on the top of each pie.
  7. Bake for around 20 minutes or until the mini pies are golden brown. Let them cool for at least 15 minutes before serving. Enjoy your mini Thanksgiving pies!

Pumpkin Cupcakes with Cream Cheese Frosting

Servings: 12 cupcakes

Cook Time: 3 hours

Not only are these one of the most adorable Thanksgiving cupcakes, but they are also great for the entire fall season!


  • 1 c. all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 2 large eggs
  • 1 tsp. and another ½ tsp. homemade or store-bought pumpkin pie spice
  • ½ c. canola or vegetable oil
  • 1 c. canned pumpkin puree
  • ¾ c. brown sugar
  • 1 tsp. pure vanilla extract
For the cream cheese frosting

  • ½ unsalted butter (preferably softened to room temperature)
  • 3 c. confectioners’ sugar + an extra ¼ c. if needed
  • 8 oz. full-fat block cream cheese (make sure it’s softened to room temperature)
  • 1 tsp. pure vanilla extract
  • ⅛ tsp. salt


  1. Preheat oven to 350°F. Line your 12-cup muffin pan with cupcake paper liners.
  2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together. Set aside.
  3. In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and pumpkin puree together until combined. Pour all these ingredients into the large bowl and use a whisk or mixer until completely combined. You should have a thick batter.
  4. Spoon/pour the batter into the cupcake liners — do not fill full but rather ⅔ to prevent spilling over the sides. Bake for about 20 minutes. Insert a toothpick in the center to check if the cupcakes are done baking. If the toothpick comes out clean, the cupcakes should be done. Allow them to cool completely before frosting.
  5. In a larger bowl, beat the butter and cream cheese together using a stand or handheld mixer. Use high speed until creamy and smooth. Add vanilla, 3 confectioners’ sugar, and salt. Switch to low speed for half a minute, then beat on high speed for 2 minutes. If you think the frosting isn’t thicker enough, add the extra 1/4 cup of confectioners’ sugar.
  6. Use an Ateco 808 piping tip to decorate the cupcakes. Enjoy your Thanksgiving cupcakes!
Mini Caramel Pecan Pies
Photo by Carey Jaman from Shutterstock

Mini Caramel Pecan Pies

Servings: 24 mini pies

Cook Time: 45 min

Want a Thanksgiving dessert that tastes delicious, looks adorable, but can be prepared quickly? These mini caramel pecan pies are absolutely insane. But that’s not all! They also have a delicious cinnamon roll pie crust that makes them 10 times better! This is definitely a sweet treat you should have on your Thanksgiving menu this year.

But I warn you: they are irresistible!


Cinnamon Roll Pie Crust

  • 1 stick unsalted butter (melted)
  • 1 package of refrigerated pie crusts
  • 1 c. light brown sugar
  • 4 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
Mini Caramel Pecan Pies

  • 1 large egg yolk
  • 1 large egg
  • ⅓ c. dark corn syrup
  • 1 tsp. pure vanilla extract
  • pinch of salt
  • ¾ c. chopped pecans
  • 12 caramel candies, halved + an extra ½ c.
  • t Tbsp. heavy cream
  • whipped cream, for serving
    1. Cinnamon roll pie steps: Preheat oven to 375˚F. Take a 24-cavity mini muffin pan and lightly grease it (alternatively, you can use two 12-cavity mini muffin pans).
    2. Pour some flour on a fat surface, then roll out the pie crusts. The result should have a ¼-inch thickness.
    3. Mix together the brown sugar, butter, vanilla, and cinnamon in a small bowl. Spoon the sweet mixture into each crust. Spread it carefully to the edge using a spatula.
    4. Roll each crust starting with the side that’s closest to you. The result should be a tight spiral. Once you have all the spirals, cut them into ½-inch-thick pieces.
    5. Pour again some flour on the same flat surface and roll each piece with a rolling pin. You should have a ¼-inch-thick round. Place each piece into a muffin pan’s cavity. Let the pan chill in the refrigerator.
    6. Mini caramel pecan pies steps: Use a spout to whisk together the egg, egg yolk, corn syrup, vanilla, and salt in a large bowl.
    7. Remove the muffin pan from your refrigerator, then top each pie crust with ½ tablespoon pecans and half a caramel candy. Next, fill each pie crust with the egg mixture, pouring just under the top rim.
    8. Bake for about 18 minutes or until the pie crust is golden brown and the custard is set. Let your cupcakes cool for a few minutes, then transfer them to a cooling rack. This is an important step; if you let the cupcakes cool in the muffin pan, they will stick. If they’re difficult to remove, try warming the pan for 5 minutes in the oven.
    9. Top each cupcake with a small dollop of whipped cream before serving. Use a heatproof bowl to microwave the remaining heavy cream with the caramel candies for about 1 minute. Mix until melted and smooth. Sprinkle the top of each cupcake with caramel. Serve immediately. Enjoy your Thanksgiving cupcakes!

Here’s another article that may also inspire you: 5 Recipes for an Intimate Thanksgiving Celebration.

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