Best Fun Thanksgiving Bakes – Easy Crowd-Pleasing Treats

Thanksgiving is my favorite holiday, but let's be real—the kitchen can get a little chaotic. Between the turkey, the sides, and the pies, it's easy to feel like you're juggling flaming torches while doing the macarena. That's why I love having a few 'fun things to bake' up my sleeve that are simple, playful, and totally stress-free.

These aren't your grandma's traditional pies (though I love those too). Think adorable turkey-shaped cookies, gooey pumpkin pull-apart bread, and mini apple hand pies that are perfect for little hands to help with. They're the kind of bakes that make everyone smile and taste like autumn in every bite.

So grab your apron, preheat that oven, and let's make some memories (and a little mess) together. I promise, even if your cookies look a little lopsided, they'll still be devoured in minutes. That's the magic of Thanksgiving baking.

About the Ingredients

2 1/2 cups (315g) all-purpose flour

The base for our dough. If you're gluten-free, use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend doesn't have it.

1 cup (2 sticks, 226g) unsalted butter, cold and cubed

Cold butter is key for flaky pastry. If you only have salted butter, reduce the added salt to 1/4 teaspoon.

1/2 cup (100g) granulated sugar

Adds sweetness. For a deeper flavor, swap half with brown sugar.

1 large egg

Helps bind the dough. For an egg wash, you'll need one more egg beaten with a tablespoon of water.

1 teaspoon vanilla extract

Pure vanilla adds warmth. You can use vanilla bean paste for extra speckles.

1/2 teaspoon salt

Balances sweetness and enhances flavors. Sea salt or kosher salt works.

3/4 cup (170g) pumpkin puree

Make sure it's pure pumpkin, not pumpkin pie filling. Canned is fine; if using fresh, drain well.

1/2 cup (120ml) maple syrup

Real maple syrup gives the best flavor. Substitute with honey or agave if needed.

1 teaspoon pumpkin pie spice

A blend of cinnamon, nutmeg, ginger, and cloves. If you don't have it, mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.

1/2 cup (60g) powdered sugar

For the glaze. Sift it to avoid lumps. You can also use a simple milk and sugar glaze.

2 tablespoons milk (plus more if needed)

Thins the glaze. Any milk works, even non-dairy.

Tips & Tricks

Keep the butter cold

If your dough gets warm, pop it in the fridge for 15 minutes before rolling.

Don't overwork the dough

Overmixing makes it tough. Mix until it just comes together.

Chill before baking

Chilled dough holds its shape better and bakes more evenly.

Step-by-Step Instructions

1. Make the Dough

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk the egg and vanilla, then add to the flour mixture. Stir with a fork until the dough starts to come together. Turn onto a floured surface and knead gently a few times until smooth. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.

2. Prepare the Filling

In a medium bowl, mix the pumpkin puree, maple syrup, and pumpkin pie spice until smooth. Set aside. If you like a chunkier filling, add 1/4 cup of chopped pecans or walnuts.

3. Roll the Dough

On a lightly floured surface, roll one disk of dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter (or a glass) to cut out circles. Reroll scraps and repeat until you have about 24 circles. You'll need 12 for the bottoms and 12 for the tops.

4. Fill and Seal

Place a teaspoon of the pumpkin filling in the center of 12 circles. Brush the edges with water (or egg wash). Top with another circle and press the edges with a fork to seal. Cut a small slit on top to let steam escape.

5. Chill and Preheat

Place the filled hand pies on a baking sheet lined with parchment paper. Chill in the refrigerator for 15 minutes while you preheat your oven to 375°F (190°C).

6. Bake to Golden

Brush the tops with the beaten egg and water mixture if using. Bake for 20-25 minutes, or until the pies are golden brown and the edges are slightly darker. The filling should be bubbly through the slit.

7. Make the Glaze

While the pies bake, whisk together the powdered sugar and milk until smooth. Add more milk a teaspoon at a time if it's too thick.

8. Glaze and Serve

Let the baked pies cool on a wire rack for 10 minutes. Drizzle the glaze over the warm pies with a spoon or a piping bag. Serve warm or at room temperature.

Delicious Variations

Apple Cinnamon

Swap the pumpkin filling with 1 cup of finely chopped apples mixed with 2 tablespoons brown sugar and 1 teaspoon cinnamon.

Chocolate Hazelnut

Use 1/2 cup of chocolate hazelnut spread instead of pumpkin. Bake for 18-20 minutes as the filling is already cooked.

Savory Herb

For a savory twist, skip the sugar and maple, and fill with a mixture of 1/2 cup ricotta, 1/4 cup grated Parmesan, and 1 teaspoon chopped rosemary. Bake as directed.

How to Store Fun Things To Bake Thanksgiving

Frequently Asked Questions

I hope these fun Thanksgiving bakes bring joy to your holiday table. If you try them, tag me on social media—I'd love to see your creations! And remember, even if they're not perfect, they're made with love.

Fun Things To Bake Thanksgiving

Discover fun Thanksgiving baking ideas with easy, delicious recipes perfect for sharing with family and friends this holiday season.

★★★★½ 4.8 (156 ratings)

30 minPrep time25 minCook time12Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 1/2 cups (315g) all-purpose flour
• 1 cup (2 sticks, 226g) unsalted butter, cold and cubed
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup (170g) pumpkin puree
• 1/2 cup (120ml) maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 cup (60g) powdered sugar
• 2 tablespoons milk (plus more if needed)

📋 Instructions

1. 1Make the Dough — In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk the egg and vanilla, then add to the flour mixture. Stir with a fork until the dough starts to come together. Turn onto a floured surface and knead gently a few times until smooth. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
2. 2Prepare the Filling — In a medium bowl, mix the pumpkin puree, maple syrup, and pumpkin pie spice until smooth. Set aside. If you like a chunkier filling, add 1/4 cup of chopped pecans or walnuts.
3. 3Roll the Dough — On a lightly floured surface, roll one disk of dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter (or a glass) to cut out circles. Reroll scraps and repeat until you have about 24 circles. You'll need 12 for the bottoms and 12 for the tops.
4. 4Fill and Seal — Place a teaspoon of the pumpkin filling in the center of 12 circles. Brush the edges with water (or egg wash). Top with another circle and press the edges with a fork to seal. Cut a small slit on top to let steam escape.
5. 5Chill and Preheat — Place the filled hand pies on a baking sheet lined with parchment paper. Chill in the refrigerator for 15 minutes while you preheat your oven to 375°F (190°C).
6. 6Bake to Golden — Brush the tops with the beaten egg and water mixture if using. Bake for 20-25 minutes, or until the pies are golden brown and the edges are slightly darker. The filling should be bubbly through the slit.
7. 7Make the Glaze — While the pies bake, whisk together the powdered sugar and milk until smooth. Add more milk a teaspoon at a time if it's too thick.
8. 8Glaze and Serve — Let the baked pies cool on a wire rack for 10 minutes. Drizzle the glaze over the warm pies with a spoon or a piping bag. Serve warm or at room temperature.

👨‍🍳 Chef's Note: These hand pies are best enjoyed the day they're made, but they're still delicious the next day. Don't skip the chilling step—it makes all the difference in flakiness.

Servings: 12

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 35g carbs · 14g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.