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

From the Recipe Creator: 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, but they’re particularly good as mini Thanksgiving desserts. —Jennifer Dorff, Waukesha, Wisconsin

From the Recipe Creator: Good-for-you things come in small packages when you make a batch of these tiny apple tartlets. Sweet and cinnamony, these mouthwatering tarts are a delightful addition to a dessert table or snack tray. —Mary Kelley, Minneapolis, Minnesota

From the Recipe Creator: Here’s a fun dessert that your youngsters can help make. It’s a great treat for Halloween or Thanksgiving.—Lorraine J. Darocha, Berkshire, Massachusetts

From the Recipe Creator: 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

From the Recipe Creator: These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package. The tarts are perfect for two. —Christine Boitos, Livonia, Michigan

From the Recipe Creator: Looking for super-easy mini Thanksgiving desserts? 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

From the Recipe Creator: The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe; then I 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

From the Recipe Creator: Good-for-you things come in small packages when you make a batch of these tiny apple tartlets. Sweet and cinnamony, these mouthwatering tarts are a delightful addition to a dessert table or snack tray. —Mary Kelley, Minneapolis, Minnesota

From the Recipe Creator: It’s hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: To try to get my family to eat more vegetables, I often “hide” nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania

From the Recipe Creator: Every Thanksgiving, my cousin makes these fudge-striped turkey cookies out of prepared cookies and candies. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. —Monica Chadha, Fremont, California

From the Recipe Creator: Carrot cake is a family favorite, and these delicious cookies with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves taste very similar. They’re even topped with a rich cream cheese frosting. With each cookie it feels as if you’re eating a piece of carrot cake, but no fork is needed! —Susan Bickta, Kutztown, Pennsylvania

From the Recipe Creator: Here’s a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania

From the Recipe Creator: Mini Thanksgiving desserts can take the form of these pecan tassies. You’ll probably want to double the recipe, because they’ll disappear in a hurry! —Joy Corie, Ruston, Louisiana

From the Recipe Creator: My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished preparing their own desserts by "broiling" the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California

From the Recipe Creator: These cookie pops are a great way to liven up a Halloween party. Kids love them! —Taste of Home Test Kitchen

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: You only need three ingredients to make these super simple acorn cookies! —Jane Stasik, Greendale, Wisconsin

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. —Lisa Morman, Minot, North Dakota

From the Recipe Creator: I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins—and topped with a homemade cream cheese frosting. —Lawrence Earl, Sumner, Michigan

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: The kids and I had a ball making these tasty turkeys for Thanksgiving one year. The treats would make a fun favor at each place setting on your Thanksgiving table—if your family doesn’t gobble them up first! —Sue Gronholz, Beaver Dam, Wisconsin