Thanksgiving Dessert Recipes!

The Scepter Staff shares their favorite dessert recipes for November.


Pumpkin Snickerdoodles – Avery Delwiche

Ingredients – For Cookie Dough

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup pure pumpkin puree, “strained” (see step 2)
  • 1 1/4 cups granulated sugar
  • 3 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 2 1/3 cup plus 2 tbsp all-purpose flour, sifted

For Sugar Mixture

  • 1/2 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Instructions – For Cookie Dough

  1. Cream butter, with an electric mixture, until light and fluffy (3-5 minutes) in a large mixing bowl
  2. Measure out pumpkin puree and press it with a paper towel until the paper towel stops picking up liquid
  3. Add strained pumpkin, granulated sugar, vanilla, pumpkin pie spice, cinnamon, salt and baking powder to the butter. Mix well until it is just combined
  4. Add the egg and mix again until just combined
  5. Sift the flour into a separate bowl and slowly add flour in while mixing
  6. Once all the flour is combined, stop mixing
  7. Cover bowl with plastic wrap and let it cool in the fridge for at least an hour

For Sugar Mixture

  1. In a small bowl, combine granulated sugar, pumpkin pie spice, and cinnamon

For Cookies After Chilling

  1. Preheat oven to 350°
  2. Line a large baking sheet with parchment paper (or spray well with nonstick cooking spray)
  3. Scoop about a tablespoon of dough out and roll in sugar mixture
  4. Lightly flatten onto baking sheet and repeat until all the dough is gone
  5. Bake for 8-10 minutes
  6. Let cool completely
  7. Enjoy!

Ice Box Cake – Emily Schmid


  • 1/2 bag of chocolate chips
  • 1 tsp granulated sugar
  • 1 tsp vanilla
  • 1 angel food cake (prepared or box)
  • 2 eggs
  • 8 oz of cool whip


  1. Cut the prepared angel food cake into squares and line the bottom of a square dish with the cake
  2. In a double boiler, melt the chocolate chips with a little bit of milk and let it cool
  3. Separate the egg yolks and whites into two separate bowls
  4. Add a little chocolate to the egg yolks and mix. After mixing, pour the yolks into the rest of the chocolate
  5. Add the egg whites, vanilla, and cool whip to the chocolate
  6. Alternate cake slice layers with a chocolate layer and finish off the top layer with chocolate and small pieces of the cake
  7. Refrigerate for 2-4 hours and keep refrigerated after serving
  8. Enjoy!

Pecan Bars – David Gottner

Ingredients – For Crust

  • 3 cups of flour
  • 3/4 cup of unsalted butter
  • 1/3 cup of granulated sugar
  • 1/2 tsp of salt

For Filling 

  • 3 large eggs, slightly beaten
  • 1 cup of granulated sugar
  • 1 cup light corn syrup
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla
  • 1 1/2 –  2 cups chopped pecans

Instructions – For Crust

  1. Preheat oven to 350°
  2. Combine flour, granulated sugar and salt
  3. Cut in cold butter
  4. Press into a greased 15x10x1 pan
  5. Bake for 20 minutes or until slightly golden

For Filling

  1. Mix together eggs, granulated sugar, light corn syrup, melted butter and vanilla
  2. Stir in pecans
  3. Pour over baked crust and bake again (at 350°) for 25 minutes or until set
  4. Cool completely before cutting
  5. Enjoy!

Orange Fluff – Allie Plourde


  • 4.6 oz vanilla “cook and serve” pudding mix
  • 6 oz orange Jello mix
  • 12 oz Cool Whip
  • 30 oz mandarin oranges, drained
  • 16 oz crushed pineapples, drained


  1. Follow instructions on “cook and serve” pudding mix and keep in a separate bowl
  2. Follow instructions on Jello mix and store in a separate bowl
  3. Chill both in the refrigerator overnight
  4. In the morning, whip the pudding in its own container until fluffy
  5. Once fluffy, fold in the Cool Whip into the whipped pudding
  6. Once the mixture is super sticky and evenly combined, start to fold the other ingredients in
  7. Enjoy the delicious fluff and share with friends and family!

Refrigerator Rolls – Danae Collver

Ingredients – For Dough

  • 2 cups lukewarm water
  • 1 1/2 tsp salt
  • 1 egg
  • 5 1/2 – 6 cups flour
  • 1/2 granulated sugar
  • 2 packets dry yeast
  • 1/4 cup shortening

For Filling

  • 3 – 4 tbsp salted butter
  • desired amount of brown sugar (sprinkled)

Instructions – First Day

  1. In a large bowl add granulated sugar, salt and yeast to water; stir until yeast dissolves
  2. Add egg and shortening to mixture
  3. Stir in 4 cups of flour, then add the rest of the flour and work it in until a soft dough is formed (do not knead)
  4. Cover dough with wax paper and a wet towel, let it rise overnight in the fridge

Second Day

  1. Preheat oven to 350°
  2. Rub about half a cube (3 – 4 tbsp) butter on the bottom of two 9×9 pans
  3. Sprinkle a thin layer of brown sugar over dough
  4. Divide the dough into 2 pans and roll it out
  5. Spread another thin layer of butter and brown sugar onto both parts
  6. Place each sheet into its own pan
  7. Let rise in pans and then bake for 20 minutes