Thanksgiving Desserts: A Little Yummy for your Tummy

One of the most crucial parts of Thanksgiving dinner is dessert, almost as important as the turkey if I do say so myself. Here are some yummy recipes that we have gathered and thought we would share in case you are looking for a new twist on your dessert selection this year!

Source: Steamy Kitchen

I’m a sucker for anything in “turtle” form so when I found these Turtle Cheesecake Balls, I knew immediately that they were going to make it on my “to cook” list for holiday baking!


8oz cream cheese
1/2 – 1 cup graham cracker crumbs
8 oz bittersweet chocolate cut into 1/2-inch pieces (I used Ghiradhelli chocolate chips)
1 tbsp vegetable oil
3 tbsp chopped pecans, finely chopped
1/4 cup caramel sauce (or melted caramel squares)


  1. Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much, but some people don’t care for the taste of cream cheese. Keep in mind that the chocolate and caramel add *plenty* of sweetness, so you want the cream cheese mixture to still have some tang. Use a melon baller to scoop up 1 1/4″ sized balls to a wax-paper lined baking sheet. Repeat until you’ve scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
  2. While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth.
  3. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
  4. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.

Can’t have Thanksgiving without some type of pumpkin dessert gracing your table.. How about these yummy Pumpkin Fritters, they remind me of one of my most favorite sweets of all time, Beignets!

1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
1 tsp salt
4 cups canola oil for frying
confectionery sugar for topping

Pumpkin Pie Spice (2 tsp)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg

In a medium bowl using a mixer, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, pumpkin spice and salt. Mix until smooth.

Heat oil in a deep saucepan to 325 degrees. Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes.  Remove with a slotted spoon, and serve immediately with sifted powdered sugar on top.

Yields: 24 fritters | Prep Time: 10 minutes | Cook Time: 20 minutes


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