For pumpkin pie fans, Thanksgiving is like a personal holy grail. The king of Thanksgiving dessert recipes if you will. And while pumpkin pie is certainly fine and dandy, it also has a bit of a been there, done that element to it.
If you are ready to take your Thanksgiving dessert options to the next level, try one of these three recipes:
Snickerdoodle Bundt Cake
For people who are not crazy about the taste of pumpkin, the Snickerdoodle Bundt Cake from Food.com is a terrific option. Rich in cinnamon flavor, this moist cake will top off any delicious meal of turkey and ham.
To make the cake:
- Mix 1 cup of sugar and 2 teaspoons of cinnamon in a small bowl and set it aside.
- In another bowl, mix together 2 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt, and then set it aside as well.
- In a third bowl, beat 1 cup of butter for one minute, and then add 1 cup of sugar. Beat for three more minutes until it’s light and fluffy looking.
- Next, beat in 1 cup of brown sugar, and mix for two more minutes.
- Add 3 eggs and 2 teaspoons vanilla, and beat the mixture until it’s well-combined.
- Then, add the flour mixture as well as 1 cup plain Greek yogurt, and beat until everything is combined.
- Spray a 9-inch Bundt pan with cooking spray, and dust the pan with 1/3 cup of the sugar-cinnamon mixture.
- Pour in half of the batter and sprinkle 1/3 cup of the cinnamon-sugar onto the mixture.
- Add the remaining batter on top, and sprinkle with the remaining 1/3 cup of sugar-cinnamon mix. Bake the cake for 55 to 65 minutes in a 325 degree oven, or until an inserted knife comes out clean.
- Allow the cake to cool for 10 minutes before removing it from the pan.
Pumpkin Cheesecake Thanksgiving Dessert
If you are a cheesecake fan, the pumpkin cheesecake recipe from Kraft is delicious and easy to make. To make this amazing dessert:
- Beat 2 packages of softened cream cheese with ½ cup of sugar, ½ cup canned pumpkin, ½ teaspoon of vanilla, ½ teaspoon of ground cinnamon and a dash each of cloves and nutmeg.
- Once everything is nicely blended, beat in 2 eggs.
- Pour the mixture into a ready-to-use graham cracker crumb crust, and bake the cheesecake in a 350 degree oven for 40 minutes.
- Once the cheesecake cools off, place it into the fridge for 3 hours to chill.
- Serve with whipped cream as a topping.
- Start by melting 1 cup of semisweet chocolate chips in a double boiler or the microwave, and then set it aside to cool.
- Next, take 5 candy corns, and push them into the cream filling of a chocolate sandwich cookie to make feathers for the turkey.
- Dip the larger side of a peanut butter cup in the melted chocolate, and stick it onto one side of the cookie.
- Then, dip a malted milk ball into the melted chocolate, and stick it on top of the peanut butter cup—this will be the turkey’s head.
- Use the white tip of another piece of candy corn, and stick it to the front of the malt ball—this will be the beak.
- Refrigerate your birds until the candy hardens, and then use red frosting to add the turkey’s wattle.
- To stand the finished turkeys up, pull apart some sandwich cookies, and push the turkeys into the cream filling.