38 Mini Thanksgiving Desserts That Are (Almost) Too Cute To Eat

I saw these cute cakes at a local grocery store and decided to make my own version at home. They’re a hit at any fall gathering. —Jennifer Dorff, Waukesha, Wisconsin

These miniature trifles are so fun for fall holiday parties! The assembly takes a little longer than making one big trifle, but it's worth it to see everyone's reaction to getting their own! —Rhiannon Brownell, Newport News, Virginia

These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they’re surprisingly easy Thanksgiving desserts to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York

I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. —Redawna Kalynchuk, Barrhead, Alberta

The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. —Monica Mooney, Roseville, California

Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico

The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware

My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania

The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois

It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. —Carolyn Crotser, Colorado Springs, Colorado

After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario

My family and I pick Honeycrisp apples at our local orchard every September. We are always looking for new ways to use the apples and this has become a favorite. The kids go straight to the refrigerator, grab a crisp, top it with ice cream, and have a delicious after-school snack. I also put these in their lunches for a special surprise. —Sabrina Olson, Otsego, Minnesota

My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. If you like, make a pretty design on top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. —Kathleen Henne, Camp Hill, Pennsylvania

Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania

These macarons are a winter/fall staple for me—inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Try custard, mousse, ganache, or any other buttercream as fillings, too. —Elizabeth Ding, El Cerrito, California

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana

Yummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a time-saving dessert. —Michelle Smith, Running Springs, California

Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one. —Lena Ehlert, Vancouver, British Columbia

Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California

This recipe makes a lot, so I like sharing the bite-size treats at potlucks. To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. —Carol Beyerl, East Wenatchee, Washington

Dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen

These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida

This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, Virginia

Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey

You only need three ingredients to make these super simple acorn cookies! —Jane Stasik, Greendale, Wisconsin

I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. —Angela Randjelovic, Independence, Ohio

A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.— Peggy Key, Grant, Alabama

A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware

We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for sweet potato empanadas. Convenient crescent roll dough makes this recipe easy as pie. —Sarah Vasques, Milford, New Hampshire

Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan

My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana

Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota

I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio

This cookie's always been a favorite with my kids, and a best-seller at bake sales. If you want to gild the lily, you can add toasted chopped walnuts or pecans to the frosting. —Linda Ross, Williamsport, Pennsylvania

Chocolate and pumpkin—yum! At a party, my friends cut their whoopie pies in half thinking that's all they'd eat. Once they had a taste, they devoured the rest. —Diane Selich, Vassar, Michigan

Mention turkey legs made of pretzels and chocolate, and the kids come running. Let them help by unwrapping caramels for this easy, no-bake treat. —Amy Lents, Grand Forks, North Dakota

This pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don’t have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. —Laura Milanowski, Wauwatosa, Wisconsin