Thanksgiving Desserts Recipes

From EatingWell

Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:

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From EatingWell

Light enough to follow even a substantial meal, this pretty compote has a refreshing balance of sweet and tart flavors. Serve with vanilla frozen yogurt for dessert or with plain yogurt for breakfast or brunch.

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From EatingWell

These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.

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From EatingWell

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

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From EatingWell

These cookies taste decadent, yet are made with ingredients that have healthful benefits: oats, almonds, fruit and chocolate. The thumbprints are versatile as well - use a different type of filling or different extracts to create a completely different cookie.

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From Better Homes and Gardens

Combine pumpkin, custard-flavor dessert mix, and toasted pecans to make this Southern variation of a Thanksgiving Day classic.

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From Midwest Living

Part of the bright red cranberry sauce goes in the cheesecake and the rest goes on top to create this heavenly dessert.

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From Better Homes and Gardens

Chocolate, pumpkin, and cheesecake combine in this delicious pie recipe that's perfect for Thanksgiving or any other occasion.

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From EatingWell

A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.

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From Family Circle

Gingerbread, served slightly warm, is one of the all-time great comfort foods. In this recipe, grated fresh ginger adds extra zip without taking away any of the old-fashioned goodness.

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From EatingWell

Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation-but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.

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From Family Circle

Orange peel provides a pleasant background flavor in these easy drop cookies.

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From Family Circle

Generously sprinkled with powdered sugar, these cranberry sandwich cookies look as if they've been coated with a dusting of freshly fallen snow. Use whatever holiday cookie cutters you have--angels, snowmen, bells--to make the cutouts in the top cookie.

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From EatingWell

Trifle, the quintessential British dessert, can be made in endless variations. This crowd-pleasing version is perfect for entertaining--you assemble it in advance and it actually gets better as it sits. The results never fail to impress.

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From EatingWell

Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. "Experiment with these cookies," she advises, "as they taste great either slightly underdone or crispy." She calls them "the quickest cookies you'll ever bake."

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From EatingWell

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.

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From EatingWell

Pureed winter squash gives most of the body to these leaner cheesecake bars.

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From Better Homes and Gardens

Place this vivid, fruit filled pie on the Thanksgiving dessert buffet as a contrast to pumpkin pie.

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From EatingWell

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites-they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

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From EatingWell

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.

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From Better Homes and Gardens

Even after a big Thanksgiving meal there's always room for a dessert as fabulous as this loaded pecan treat.

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From The Food Channel

Chocolate Orange Truffles are a favorite candy to treat your guests to this holiday season.

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From EatingWell

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.

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From EatingWell

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

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