7 Best Thanksgiving Desserts for Chocolate Lovers 

By Brandon D / October 3, 2025

Turkey’s great and all, but can we talk chocolate? Thanksgiving is the moment for cozy, show-stopping desserts that make the table go silent—except for the happy fork clinks. These seven chocolate-heavy treats bring the drama, the comfort, and the “please share that recipe” texts. From silky pies to fudgy, oven-warm moments, each one is holiday-worthy and shockingly doable. Ready to make the dessert table the main event?

1. Midnight Chocolate Silk Pie With Salted Maple Whip

Rich, glossy, and ridiculously smooth, this pie is pure chocolate velvet in a buttery crust. It’s the make-ahead hero your Thanksgiving needs—no last-minute chaos, just slice and swoon. The salted maple whipped cream takes it from classic to “whoa, what is that?”

Ingredients:

• 1 9-inch prebaked pie shell (buttery pastry or chocolate cookie crust)
• 8 oz (225 g) bittersweet chocolate (60–70%), chopped
• 1/2 cup (115 g) unsalted butter, cut into cubes
• 3 large eggs, pasteurized if possible
• 3/4 cup (150 g) granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 3/4 cup (180 ml) heavy cream, chilled (for folding)
• For the salted maple whip: 1 cup (240 ml) heavy cream, 2 tbsp pure maple syrup, 1/4 tsp flaky sea salt
• Optional garnish: chocolate curls, cocoa powder

Instructions:

1. Set a heatproof bowl over a pan of barely simmering water. Melt the chocolate and butter together, stirring until smooth. Remove from heat and cool to lukewarm.
2. In a stand mixer, beat the eggs and sugar on medium-high until pale, thick, and tripled in volume, 4–6 minutes. Beat in vanilla and salt.
3. With mixer on low, slowly stream in the melted chocolate mixture until combined. Stop and scrape the bowl.
4. In a separate bowl, whip 3/4 cup cream to soft peaks. Fold gently into the chocolate mixture until no streaks remain.
5. Spread into the baked pie shell. Smooth the top and chill at least 4 hours, or overnight, until set.
6. For the whip: Beat 1 cup cream to soft peaks, drizzle in maple syrup, and add flaky salt. Beat to medium peaks.
7. Top the pie with salted maple whip and garnish with curls or cocoa dust.

Serve icy-cold slices with hot coffee or bourbon. Swap in orange zest for a citrus twist, or add 1 tbsp espresso to the filling for mocha vibes. Pro tip: Use pasteurized eggs if you’re nervous about raw egg—texture stays dreamy.

2. Double-Chocolate Pecan Slab Bars With Bourbon Glaze

Think pecan pie meets brownie, baked in a tray so everyone gets a chewy edge piece. They’re gooey, nutty, and deeply chocolatey—aka the dessert people hover around. The quick bourbon glaze? Just enough kick to feel festive.

Ingredients:

• 1 cup (225 g) unsalted butter, melted
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 3 large eggs
• 2 tsp vanilla extract
• 3/4 cup (90 g) unsweetened cocoa powder
• 1 cup (125 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1 cup (170 g) semisweet chocolate chips
• 1 1/2 cups (165 g) pecans, roughly chopped and toasted
• For the glaze: 1 cup (120 g) powdered sugar, 1–2 tbsp bourbon (or milk), pinch of salt

Instructions:

1. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Whisk melted butter, granulated sugar, and brown sugar. Whisk in eggs and vanilla until glossy.
3. Sift in cocoa, flour, salt, and baking powder; mix just until combined. Fold in chocolate chips and pecans.
4. Spread batter evenly in pan. Bake 22–26 minutes, until the center is just set and a toothpick comes out with moist crumbs.
5. Cool in pan. Whisk glaze ingredients until pourable. Drizzle over cooled bars, let set, then cut.

Serve slightly warm with ice cream or cooled for tidy squares. Swap pecans for walnuts if needed, or add 1 tsp espresso powder to the batter for extra depth. For kid-friendly glaze, use milk and a splash of vanilla instead of bourbon.

3. Hot Chocolate Bread Pudding With Toasted Marshmallow Top

It’s like a campfire mug meets grandma’s casserole dish. Soft, custardy bread soaked in cocoa, studded with chocolate chunks, finished with a bronzed marshmallow blanket. It’s crowd-pleasing, nostalgic, and zero-fuss for a big table.

Ingredients:

• 1 large loaf brioche or challah (about 16 oz/450 g), cut into 1-inch cubes, slightly stale
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1/3 cup (35 g) unsweetened cocoa powder
• 3/4 cup (150 g) granulated sugar
• 6 oz (170 g) semisweet chocolate, chopped
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp fine sea salt
• 2 cups mini marshmallows (or large, halved)
• Optional: 1 tbsp bourbon or orange liqueur

Instructions:

1. Grease a 9×13-inch baking dish. Add bread cubes.
2. Warm milk, cream, cocoa, and sugar in a saucepan over medium, whisking until smooth and steamy. Remove from heat and stir in chopped chocolate until melted. Cool slightly.
3. Whisk eggs, vanilla, cinnamon, salt, and optional bourbon. Slowly whisk in the warm chocolate mixture.
4. Pour custard over bread. Press lightly to soak. Let sit 20 minutes (or cover and chill up to 8 hours).
5. Bake at 350°F (175°C) for 35–40 minutes, until the custard is set at the edges but soft in the center.
6. Top with marshmallows and broil 1–2 minutes until toasted—watch closely.

Serve warm with a drizzle of cream or a scoop of vanilla ice cream. Add crushed peppermint for a holiday twist or swap cinnamon for pumpkin spice. If making ahead, toast marshmallows right before serving for maximum gooey drama.

4. Flourless Chocolate Cake With Cranberry-Port Glaze

This flourless beauty is dense, fudgy, and intensely chocolate—naturally gluten-free and perfect for the chocolate purist. The tart cranberry-port glaze cuts through the richness and makes it look restaurant-fancy. Bonus: It’s a one-bowl miracle with a short ingredient list.

Ingredients:

• 8 oz (225 g) bittersweet chocolate (60–70%), chopped
• 1/2 cup (115 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup (40 g) unsweetened cocoa powder, sifted
• For the glaze: 1 cup (100 g) fresh or frozen cranberries, 1/2 cup (120 ml) ruby port (or cranberry juice), 1/3 cup (65 g) sugar, pinch of salt

Instructions:

1. Heat oven to 375°F (190°C). Grease an 8-inch round pan and line the bottom with parchment. Wrap the outside with foil if your pan is springform.
2. Melt chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat; whisk in sugar, salt, and vanilla.
3. Whisk in eggs one at a time. Sift in cocoa; whisk just to combine.
4. Pour into pan. Bake 20–25 minutes until the top is set and a thin crust forms; a tester should come out with moist crumbs.
5. Cool 10 minutes, then invert onto a plate. Cool completely.
6. For the glaze: Simmer cranberries, port, sugar, and salt 6–8 minutes until berries burst and mixture thickens. Cool slightly, then spoon over cake.

Serve with lightly sweetened whipped cream. Add orange zest to the glaze or a pinch of cardamom for holiday flair. For a shiny finish, strain the glaze for a smooth, jeweled layer.

5. Triple-Chocolate Pumpkin Cheesecake With Gingersnap Crust

Team Pumpkin meets Team Chocolate, and everyone wins. This cheesecake layers cocoa, semisweet ganache, and pumpkin spice into one slice that tastes like Thanksgiving got a glow-up. The gingersnap crust makes it snappy and aromatic.

Ingredients:

• For the crust: 2 cups (200 g) gingersnap crumbs, 5 tbsp (70 g) melted butter, 2 tbsp brown sugar, pinch of salt
• 24 oz (680 g) cream cheese, room temp
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (120 ml) sour cream, room temp
• 3 large eggs, room temp
• 1 cup (240 g) pumpkin puree
• 1/4 cup (25 g) unsweetened cocoa powder
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• For ganache: 6 oz (170 g) semisweet chocolate, chopped; 1/2 cup (120 ml) heavy cream

Instructions:

1. Heat oven to 325°F (165°C). Wrap a 9-inch springform pan with foil. Mix crust ingredients and press into bottom and 1 inch up the sides. Bake 10 minutes; cool.
2. Beat cream cheese and sugar until smooth, 2 minutes. Beat in sour cream, then eggs one at a time.
3. Divide batter roughly in half. To one half, whisk in pumpkin, pumpkin spice, and salt. To the other, whisk in cocoa powder and 1 tsp vanilla (leave 1 tsp for pumpkin side).
4. Pour chocolate batter into crust, smooth. Carefully spoon pumpkin batter over top and smooth.
5. Bake in a water bath or with a pan of hot water on the rack below for 55–70 minutes, until edges are set and the center wobbles like Jell-O.
6. Turn off oven, crack door, and cool 1 hour. Then chill at least 6 hours or overnight.
7. For ganache: Warm cream to steaming, pour over chopped chocolate, rest 2 minutes, then stir smooth. Spread over chilled cheesecake. Chill 15 minutes to set.

Serve with whipped cream and shaved chocolate. Want a swirl effect? Alternate dollops of pumpkin and chocolate batter and marble with a knife. If cracks happen, ganache covers all sins—trust me.

6. Dark Chocolate Cranberry Tart With Pistachio Crunch

Sleek and dramatic, this tart tastes like a fancy chocolatier designed your Thanksgiving. The filling is ultra-silky, the cranberries add sparkle, and the pistachios bring that salty crunch. It’s elegant but simple enough to pull off on a weeknight.

Ingredients:

• For the crust: 1 1/4 cups (165 g) all-purpose flour, 1/4 cup (25 g) cocoa powder, 1/3 cup (40 g) powdered sugar, 1/2 tsp salt, 1/2 cup (115 g) cold unsalted butter, cubed, 1 egg yolk, 1–2 tbsp ice water
• For the filling: 8 oz (225 g) dark chocolate (70%), chopped; 3/4 cup (180 ml) heavy cream; 1/4 cup (60 ml) whole milk; 2 tbsp unsalted butter; pinch of salt
• 1 cup (100 g) fresh cranberries
• 2 tbsp granulated sugar
• 1/3 cup (40 g) pistachios, toasted and chopped
• Optional glaze: 2 tbsp apricot jam, warmed and strained

Instructions:

1. Make the crust: Pulse flour, cocoa, powdered sugar, and salt in a food processor. Add butter; pulse to coarse crumbs. Add yolk and ice water until dough clumps.
2. Press into a 9-inch tart pan with removable bottom. Chill 20 minutes. Prick base with a fork and bake at 375°F (190°C) for 15–18 minutes. Cool.
3. Make the filling: Heat cream and milk to a simmer. Pour over chocolate; rest 2 minutes. Add butter and salt; stir until glossy.
4. Pour filling into cooled crust. Scatter cranberries and sugar on top, gently pressing in.
5. Chill 1–2 hours until set. Brush cranberries with warmed apricot jam if using. Sprinkle pistachios before serving.

Slice with a hot knife for clean edges. Swap pistachios for candied pecans or add a whisper of orange zest to the filling. If you want it sweeter, use 60% chocolate instead of 70%—seriously transforms the vibe.

7. Fudgy Chocolate Chip Pumpkin Skillet Cookie With Brown Butter

This is the cozy, shareable dessert you bring straight from oven to table. It’s chewy at the edges, soft and fudgy in the middle, and perfumed with brown butter and warm spice. Spoon it with ice cream while it’s still bubbling and watch it vanish.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 1/2 cup (100 g) brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 cup (120 g) pumpkin puree
• 1 tsp vanilla extract
• 1 1/4 cups (155 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp pumpkin pie spice
• 1 cup (170 g) semisweet chocolate chips or chunks
• Optional: flaky sea salt for finishing

Instructions:

1. Brown the butter: Melt in a 10-inch oven-safe skillet over medium heat, swirling until amber and nutty, 4–6 minutes. Pour into a bowl to cool 10 minutes. Keep the skillet for baking.
2. Whisk browned butter with brown and granulated sugars. Mix in egg yolk, pumpkin, and vanilla.
3. Whisk flour, cocoa, baking soda, salt, and pumpkin spice. Stir dry into wet until just combined. Fold in chocolate chips.
4. Spread dough into the ungreased skillet. Bake at 350°F (175°C) for 16–20 minutes, until edges are set and center is slightly underbaked.
5. Sprinkle with flaky salt. Cool 5 minutes before digging in.

Serve warm with scoops of vanilla or cinnamon ice cream. Add walnuts for crunch or swirl in 2 tablespoons of Nutella before baking. If you want individual portions, scoop dough into ramekins and reduce bake time to 12–14 minutes.

Final Tips For Chocolate-Centric Thanksgiving Magic

• Balance sweetness: Use a mix of chocolates (60–70%) and a pinch of salt to keep flavors bold, not cloying.
• Make ahead: Pies, cheesecakes, and tarts love a chill. Bake a day early and free up oven space.
• Serve smart: Offer something cold (whipped cream, ice cream) with something warm (skillet cookie, bread pudding) for contrast.
• Garnish game: Cocoa dust, shaved chocolate, candied nuts, or a drizzle of caramel instantly make desserts look bakery-level.

There you go—seven chocolate-forward desserts that can easily compete with your best pumpkin pie. Pick one, or be the legend who brings two. Either way, save yourself a slice before the stampede hits the dessert table. You’ve been warned.