58 Thanksgiving Cookies That Will Steal the Dessert Table

Thanksgiving dessert tables usually sparkle with pies, but cookies add a fun, share-friendly twist that travels well and bakes up quickly. Below you’ll find fifty recipe ideas that capture classic holiday flavors—think pumpkin, cranberry, maple, and warm spices—while offering a mix of chewy, crispy, and tender textures. Bake a few varieties or create an entire cookie platter, and you’ll have something sweet for every guest between parade time and the final slice of pie.

1. Pumpkin Spice Softies

Adding real pumpkin purée keeps these cookies moist while brown sugar and classic pumpkin-pie spices provide cozy depth. A quick roll in cinnamon sugar before baking creates a delicate crust that crackles as you bite in. They stay soft for days, making them ideal for prepping ahead of the holiday rush.

2. Cranberry-White Chocolate Oatmeal Rounds

Hearty oats lend chew while tangy cranberries balance the sweetness of creamy white chocolate chips. A hint of orange zest brightens each bite, echoing flavors found in traditional cranberry sauce. Bake a double batch—these disappear quickly next to the coffee urn.

3. Pecan Pie Thumbprints

These buttery shortbread bases cradle a gooey brown-sugar pecan mixture reminiscent of mini pecan pies. A touch of bourbon in the filling adds a holiday kick without overpowering. Serve slightly warm so the centers stay delightfully soft.

4. Apple Cider Glazed Cookies

Reduced apple cider infuses both dough and glaze with concentrated orchard flavor. Cinnamon and nutmeg echo the spices in mulled cider, giving each cookie a familiar autumn aroma. The thin glaze sets to a gentle crunch, adding contrast to the tender crumb.

5. Brown Butter Toffee Chip Cookies

Browning the butter amplifies nutty notes that pair beautifully with crunchy toffee pieces. A sprinkle of flaky salt just after baking sharpens the flavors and keeps sweetness in check. They stay pleasantly crisp at the edges yet soft in the center.

6. Maple Walnut Shortbread

Pure maple syrup replaces part of the sugar, lending rich flavor without making the dough sticky. Chopped toasted walnuts provide earthy crunch that stands up to the buttery base. Slice into wedges for a rustic look that still feels elegant on a dessert tray.

7. Sweet Potato Snickerdoodles

Mashed roasted sweet potato adds moisture and a mild sweetness, giving classic snickerdoodles a Thanksgiving twist. Cream of tartar keeps the texture light and adds the signature tang. Expect a soft interior with a lightly crisp, cinnamon-speckled shell.

8. Chai Spice Sugar Cookies

Ground cardamom, ginger, and cloves echo the comforting flavors of a steaming chai latte. The dough rolls out easily and holds detailed shapes, making it perfect for festive cutters. Finish with a simple vanilla drizzle or leave plain for dunking into tea.

9. Gingerbread Maple Leaves

Dark molasses and fresh ginger team up for a bold yet balanced cookie, shaped like the season’s signature leaf. A quick dip in melted white chocolate softens the spice and adds visual contrast. They develop deeper flavor overnight, so bake them a day before serving.

10. Chocolate-Dipped Cranberry Macaroons

Sweetened shredded coconut binds with egg whites and tart cranberries for a chewy, naturally gluten-free treat. A dip in bittersweet chocolate cools into a firm shell that counters the fruit’s tang. They keep their shape well, making transport to family gatherings easy.

11. Spiced Molasses Crinkle Cookies

Deep molasses notes mingle with cinnamon, ginger, and allspice, creating an aroma that fills the kitchen. Rolling dough balls in coarse sugar ensures sparkly tops and consistent crinkles. These cookies stay chewy for days, perfect for long holiday weekends.

12. Caramel Apple Sandwich Cookies

Grated dried apples and warm spices flavor the dough, while a creamy caramel spread turns each pair into a handheld apple-pie riff. Chill the filling briefly so it firms up enough to stay put. Serve at room temperature for maximum gooey factor.

13. Pumpkin Cheesecake Swirl Cookies

Small pockets of lightly sweetened cream cheese create tangy contrast to spiced pumpkin dough. The swirl pattern forms naturally as batter spreads, so no two cookies look alike. Keep them chilled until serving to maintain that cheesecake-like bite.

14. Brown Sugar Bourbon Shorties

A splash of bourbon enhances caramel tones already present in dark brown sugar. The dough is slice-and-bake, which means you can prep logs ahead and bake fresh on Thanksgiving morning. Expect a tender, crumbly texture that pairs nicely with coffee or whiskey cocktails.

15. White Chocolate Pistachio Biscotti

Twice-baked for crunch, these biscotti feature roasted pistachios and citrus zest for brightness. Half-dipping in white chocolate tempers the crunchy bite and looks festive with the green nuts. They travel well and hold up to dunking in hot cider or espresso.

16. Salted Caramel Turtle Cookies

Inspired by classic turtle candies, these cookies start with a rich cocoa base. A spoonful of warm caramel and a cluster of pecan pieces crown each round before a final dusting of flaky salt. The result is a three-texture bite—chewy, crunchy, and gooey.

17. Toasted Marshmallow Hot Cocoa Cookies

Hot cocoa mix in the dough boosts chocolate flavor and adds a hint of malt. Mid-bake, press a marshmallow on top so it toasts and melts slightly without sliding off. A tiny dusting of cocoa before serving makes them look like miniature mugs of cocoa.

18. Ginger-Orange Biscuit Bites

Fresh orange zest and minced candied ginger create zing without overpowering sweetness. The dough is rolled into tiny balls so guests can sample multiple flavors from the dessert spread. Sprinkle with sanding sugar pre-bake for a sparkly finish.

19. Chocolate Cranberry Rugelach

Cream-cheese dough bakes flaky and tender, wrapping around a filling of chopped dried cranberries, chocolate chips, and cinnamon sugar. A quick egg wash ensures golden color and helps coarse sugar cling to the exterior. Rugelach freezes beautifully, so you can bake ahead.

20. Apple Butter Thumbprint Cookies

Smooth apple butter concentrates fall flavor without excess moisture, making it perfect for thumbprint centers. The cookie base includes a touch of whole-wheat flour for nutty depth. Dust lightly with powdered sugar after cooling for a snow-kissed look.

21. Cinnamon Roll Cookies

Vanilla dough is rolled around a ribbon of cinnamon-brown sugar filling, then sliced to reveal tight spirals. A quick glaze echoes traditional breakfast rolls in cookie form. They make a lovely companion to morning coffee during the holiday weekend.

22. Hazelnut Espresso Sandwich Cookies

Ground hazelnuts replace part of the flour, giving the shells a subtle nutty crunch. The creamy filling blends espresso powder with dark chocolate for an adult-friendly kick. Their small size invites tasting without tipping into post-dinner sugar overload.

23. Sweet Cornmeal Cranberry Cookies

Fine cornmeal adds gentle grit and sunny color reminiscent of cornbread stuffing. Dried cranberries introduce pops of tartness that brighten each bite. Enjoy them plain or drizzle lightly with honey for extra sweetness.

24. Brown Butter Sage Shortbread

Sautéed fresh sage leaves in browned butter perfume the dough with savory-sweet notes that pair surprisingly well with coffee. The texture is crumbly yet melts on the tongue. A pinch of sea salt on top underscores the herbaceous flavor.

25. Pumpkin Seed Chocolate Chip Cookies

Roasted pepitas swap in for some of the chocolate chips, adding crunch and nutty flavor without nuts, perfect for guests with nut allergies. A touch of cinnamon nods to pumpkin spice traditions. They’re best slightly warm, when chocolate puddles tempt every passerby.

26. Cardamom-Honey Almond Crescents

Ground almonds give these crescent cookies their tender crumb, while floral honey sweetens without making them sticky. Cardamom lifts the flavor profile, making each bite taste lighter than expected. Store between sheets of parchment to protect their delicate shape.

27. Chocolate-Pumpkin Whoopie Pies

Fluffy chocolate cake rounds sandwich a spiced pumpkin buttercream, creating a playful handheld dessert. A hit of cocoa powder keeps the sweetness balanced. Wrap individually in wax paper to tuck into lunchboxes for the long ride home.

28. Maple Oatmeal Sandwich Flats

Rolled oats and whole-wheat flour form a hearty, slightly crisp cookie that pairs well with silky maple filling. Assemble just before serving to maintain maximum crunch. Each sandwich feels substantial yet not overly sweet, perfect for afternoon snacking.

29. Spiced Chocolate Crinkle Cookies

Cocoa powder meets cinnamon and cayenne for a gentle warming effect under the sweet sugar coating. The high contrast between dark cookie and white sugar looks especially festive. Slightly underbake for a fudgy center that stays soft for days.

30. Sorghum Molasses Hucklebucks

Using sorghum syrup instead of regular molasses adds mild sweetness and hints of caramel. A quick chill firms the dough so the cookies puff instead of spread thin. Pair with vanilla ice cream for a simple, satisfying dessert.

31. Cranberry-Orange Snowball Cookies

Finely chopped dried cranberries and orange zest brighten classic butter-pecan snowballs. Rolling them twice in powdered sugar—once warm, once cool—creates a thick, snow-like coating. They freeze well, making them a convenient make-ahead option.

32. Double-Chocolate Pecan Cookies

Both cocoa powder and melted chocolate deepen the flavor, while roasted pecans add buttery crunch. A low bake temperature keeps the interiors soft and brownie-like. Sprinkle a few extra chips on top before baking to guarantee glossy pockets of chocolate.

33. Carrot Cake Cookies with Cream Cheese Frosting

Finely grated carrots, cinnamon, and raisins mimic traditional cake, but in handheld form. A swipe of tangy cream cheese frosting on each cooled cookie seals the deal. They’re sturdy enough for gifting yet soft enough to feel indulgent.

34. Butterscotch Pretzel Cookies

Crunchy pretzel bits contrast with sweet butterscotch morsels for a salty-sweet balance. Using melted butter speeds mixing and yields chewiness. Let them cool completely so pretzel pieces retain their crunch on day two.

35. Maple-Brown Sugar Madeleines

Replacing white sugar with brown sugar and maple syrup lends caramel depth to these airy sponge cakes. Chill the batter so the madeleines develop their signature hump. Serve the same day for the best tender crumb.

36. Spiced Oatmeal Cranberry Bars

Technically bar cookies, these slice up fast and feed a crowd with minimal effort. Cinnamon and cloves warm the oat base, while a cranberry jam filling provides tart contrast. They hold together nicely, ideal for cookie exchanges.

37. Pumpkin Spice Biscotti with White Chocolate Drizzle

Pumpkin purée keeps these twice-baked cookies slightly softer than traditional biscotti. A blend of ginger, cinnamon, and allspice reinforces autumn flavor. Finish with thin white chocolate ribbons for a bakery-worthy look.

38. Chocolate-Chip Cranberry Blondies

Brown sugar and butter create a chewy, caramel base studded with semisweet chips and tart cranberries. Bake just until the center barely sets to maintain gooey texture. They slice cleanly once completely cooled, so plan to bake early in the day.

39. Roasted Chestnut Shortbread Coins

Finely chopped roasted chestnuts add subtle sweetness and a soft bite to classic shortbread dough. Rolling the edges in coarse sugar before slicing delivers a sparkly rim. These understated cookies complement stronger flavors on a mixed dessert tray.

40. Gingersnap Sandwiches with Lemon Buttercream

Sharp ginger and dark molasses in the cookies meet bright, zesty lemon frosting for contrast. Baking until edges are deeply browned ensures they stay crisp even after filling. Chill briefly so the buttercream firms up for clean bites.

41. White Chocolate-Pumpkin Seed Florentines

Sliced almonds, pumpkin seeds, and dried cranberries fuse with a honey caramel to create wafer-thin disks. After cooling, dip in white chocolate to soften the crunch and add sweetness. Store layers between wax paper to prevent sticking.

42. Fig & Walnut Rugelach Spirals

Smooth fig preserves blend with chopped walnuts and cinnamon sugar, rolling up neatly in flaky dough. A brushed egg wash gives golden color and subtle sheen. These little spirals stay tender for several days, making them holiday-travel friendly.

43. Triple-Ginger Drop Cookies

Ground, fresh, and candied ginger unite for layers of warming spice that tingle without overwhelming. The dough bakes into craggy, chewy rounds that feel both rustic and vibrant. A small pinch of black pepper accentuates the ginger’s heat.

44. Pumpkin Chocolate Swirl Meringues

Light meringues flavored with pumpkin spice and cocoa bake crisp on the outside and airy within. Gentle swirling before piping creates striking patterns without any food coloring. Store in an airtight container to keep them from absorbing humidity.

45. Cinnamon-Sugared Pie Crust Cookies

Use leftover pie dough—or make extra—to roll, cut, and bake into flaky cinnamon crisps. They’re ready in minutes and taste like the best corner of every pie. Serve alongside coffee to tide over guests while the turkey rests.

46. Maple-Bacon Shorties

Salty, candied bacon pieces folded into buttery shortbread meet a light maple glaze for sweet-savory magic. Bake until edges just brown to keep centers tender. These pair surprisingly well with after-dinner bourbon or stout.

47. Oatmeal Raisin Pumpkin Bars

Pumpkin purée adds moisture and subtle flavor to traditional oatmeal raisin bars, letting you cut back on butter. A sprinkle of pumpkin-pie spice ties it all together. Cool completely before slicing for neat edges.

48. Chestnut Chocolate Chunk Cookies

Chopped roasted chestnuts lend a soft, nutty bite that complements pools of dark chocolate. Brown butter in the dough intensifies every flavor note. Let the dough rest overnight to hydrate and develop toffee-like undertones.

49. Spiced Pumpkin Pecan Macarons

Almond meringue shells get their color from pumpkin spice rather than artificial dye. Buttercream whipped with toasted pecans fills each delicate sandwich. Aging assembled macarons overnight in the fridge helps flavors meld and textures perfect.

50. Sweet Potato Chocolate Chip Bars

Mashed sweet potato enriches the batter, adding moisture and natural sweetness that pairs well with semisweet chocolate. A sprinkle of sea salt on top balances flavors. These bars stay soft for days, great for leftovers.

51. Brown Sugar Pecan Meringue Kisses

Swapping white sugar for brown sugar gives the meringues a caramel hue and deeper flavor. Finely ground pecans folded in add subtle nuttiness, while pecan halves on top provide crunch. Bake low and slow to keep centers light and crisp.

52. Pumpkin Spice Alfajores

Cornstarch-rich dough bakes into tender discs that melt in the mouth. A spiced pumpkin dulce de leche filling brings seasonal flair to the South American classic. Roll edges in shredded coconut for extra texture and a pretty border.

53. Chocolate-Hazelnut Linzer Stars

Ground hazelnuts in the dough nod to classic linzer flavors, while a smooth chocolate ganache replaces fruit jam for richness. Star cutouts reveal the glossy filling beneath, adding visual appeal. Let them rest overnight so the layers soften together.

54. Spice-Dusted Meringue Pecans

Egg whites whip with sugar and warm spices to coat pecans in a crisp, sweet shell. Bake at a low temperature until dry for irresistible, snackable clusters. Scatter on cheese boards or simply serve in a pretty dish alongside the cookies.

55. Gingersnap Cheesecake Bars

Crunchy gingersnap crumbs form a spicy base that contrasts with smooth vanilla cheesecake. A drizzle of caramel over the cooled bars ties everything together. Chill at least four hours for tidy slices and firm texture.

56. Maple-Glazed Pumpkin Doughnut Cookies

Baked, not fried, these cake-style cookies capture the flavor of pumpkin doughnuts in an easy recipe. A quick dip in maple glaze while still warm seals in moisture and sets with a gentle shine. Sprinkle crushed pecans on top for crunch if desired.

57. Cranberry-Pistachio Biscotti Bites

Cutting biscotti logs into bite-size chunks before the second bake makes them perfect for nibbling. Orange zest adds brightness that lifts the rich nuts and tart berries. Package them in mason jars for an easy edible gift.

58. Chocolate-Dipped Pumpkin Seed Brittle Shards

Though technically a candy, this brittle breaks into cookie-style shards that sit beautifully on mixed platters. Toasted pumpkin seeds add earthy crunch, while a partial dip in chocolate tames the caramel sweetness. Store airtight to keep the snap intact.