It’s almost the end of October which means CHRISTMAS, oh wait let’s not forget about thanksgiving. Some say thanksgiving isn’t the same without pie, but doesn’t pie get old? Pumpkin pie, apple pie, cherry pie, there’s so many different pies but what about the people who don’t like pie? There are so many other desserts you can make for thanksgiving that are so tasty but still festive. These three recipes give a fun twist on thanksgiving desserts. You could have these by themselves or along with all the different thanksgiving pies. 

Apple Cider Cupcakes with Cider Buttercream Frosting 

From: https://www.freutcake.com/favorite-fall-recipes/apple-cider-cupcakes-with-cider-buttercream-frosting/ 

These cupcakes are perfect for fall and for thanksgiving.  

Ingredients 

• 1/2 cup unsalted butter, at room temperature 
• 2/3 cup light brown sugar 
• 2 large eggs, at room temperature 
• 1/2 teaspoon salt 
• 1 1/4 teaspoons baking powder 
• 1/4 teaspoon baking soda 
• 1 teaspoon cinnamon 
• 1/4 teaspoon nutmeg 
• 1 1/2 cups all purpose flour + 1 Tablespoon reserved 
• 3/4 cup spiced apple cider 
• 1 cup peeled and diced apple 
• FROSTING: 
• 1 cup spiced apple cider, reduced *see directions 
• 1/2 cup unsalted butter, at room temperature 
• 1/8 teaspoon salt 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon nutmeg 
• 1/2 teaspoon vanilla bean paste 
• 3 cups confectioners sugar 

Instructions 

• Step 1: REDUCED CIDER: In a small saucepan add 1 cup spiced apple cider for the frosting and bring to a boil. Boil reducing about 7 minutes or until the cider is reduced to 1/4 cup and thickened slightly into a syrup. Remove to a heatproof glass measuring cup to make sure you have 1/4 cup and allow to cool completely. 
• Step 2: CUPCAKES: Preheat oven to 375 degrees with rack in the center of the oven. Line two cupcake tins with papers (16 total) and set aside. 

• Step 3: In the bowl of an electric mixer, cream butter and sugar together until the mixture is light and fluffy. 

• Step 4: Beat in the eggs one at a time scraping down sides of the mixing bowl. 

• Step 5: In a medium bowl whisk together dry ingredients: salt, baking powder, baking soda, cinnamon, nutmeg and flour. (reserving the 1 tablespoon flour for later) 

• Step 6: Alternate mixing in dry ingredients and apple cider into the butter mixture in four batches ending with the dry. 

• Step 7: Toss peeled and diced apples in reserved 1 Tablespoon of flour and fold into batter by hand. 

• Step 8: Scoop batter into cupcake tins and bake for 15-17 minutes or until a cake tester comes out of the center clean. 

• Step 9: Remove to a cooling rack to cool completely. 

• Step 10: FROSTING: In the bowl of an electric mixer, cream butter until it’s light and fluffy. On low speed begin adding in the confectioners sugar one scoop at a time. Don’t worry if it looks dry, we will be adding in liquid! 

• Step 11: Mix in salt, cinnamon, nutmeg, vanilla bean paste and beat well. 

• Step 12: Slowly drizzle in cooled and reduced apple cider until the frosting comes together and is thick and creamy but smooth. I use the entire 1/4 cup but you might need less. If it’s too dry, add a small amount of (unreduced) apple cider. If it’s too wet, add more confectioners sugar. 

• Step 13: Frost cupcakes, drizzle with cooled caramel sauce (hot sauce will melt your frosting) and a sprinkle of cinnamon. 

Chocolate chip pumpkin cookies 

From: https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/ 

These cookies are delicious and a perfect replacement for pumpkin pie. Pumkin is a huge part of thanksgiving and if you don’t want the pie make cookies.   

Ingredients 

• 2 cups (250g) all-purpose flour (spoon and level to measure flour) 
• 2 tsp baking powder 
• 3/4 tsp baking soda 
• 1 1/2 tsp ground cinnamon 
• 1/2 tsp ground ginger 
• 1/2 tsp ground nutmeg 
• 1/8 tsp ground cloves 
• 1/2 tsp salt 
• 1/2 cup (100g) granulated sugar 
• 1/2 cup (110g) packed light-brown sugar 
• 1/2 cup (120ml) vegetable oil 
• 1 large egg 
• 1 tsp vanilla extract 
• 1 cup (240g) canned pumpkin puree 
• 1 1/2 cups (255g) semi-sweet chocolate chips 

Instructions 

• Step 1: Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment. 
• Step 2: Whisk flour, baking powder, baking soda, salt and spices. 
• Step 3: In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. 
• Step 4: Mix in egg and vanilla then blend in pumpkin. 
• Step 5: With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). 
• Step 6: Fold in chocolate chips. 
• Step 7: Drop dough 2 Tbsp at a time (using a cookie scoop or 2 spoons) onto baking sheets spacing 2-inches apart. 
• Step 8: Bake in preheated oven until nearly set, about 12 minutes. 
• Step 9: Let cool on wire rack. Store in an airtight container at room temperature. 

Pumpkin ice cream 

From: https://www.delish.com/cooking/recipe-ideas/a28702433/homemade-pumpkin-ice-cream-recipe/ 

Every dessert needs some ice cream on the side. Pumpkin ice cream ties in the festive fall flavors. (Ps this recipe requires an ice cream maker.) 

Ingredients 

• 1 (15-oz.) can pumpkin puree 
• 2 c. whole milk 
• 2 c. heavy cream 
• 1 c. packed brown sugar 
• 6 large egg yolks 
• 1 tsp. pure vanilla extract 
• 1 tsp. cinnamon 
• 1/2 tsp. ginger 
• 1/2 tsp. nutmeg 
• 1/4 tsp. kosher salt 

Instructions 

• Step 1: The day before you plan to make the ice cream, freeze the bowl of your ice cream maker.  
• Step 2: In a medium saucepan over medium heat, whisk together pumpkin puree, milk, and cream. When mixture begins to boil, remove from heat and set aside.  
• Step 3: In a large bowl, whisk brown sugar and egg yolks for about 3 to 4 minutes. Whisking constantly, gradually add about half of hot pumpkin mixture to eggs, one ladle at a time, to warm mixture through. Pour mixture back into saucepan with remaining pumpkin mixture.  
• Step 4: Return pan over low heat and cook, stirring frequently with a wooden spoon, until mixture thickens, making sure the mixture never comes up to a simmer, about 4 to 5 minutes. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go—this will be at around 170°, if you’re using a candy thermometer. 
• Step 5: When the custard is adequately thickened, stir in vanilla and spices. Strain into a large bowl and place over an ice bath. Let cool to room temperature, then cover and chill at least 3 hours, up to overnight.  
• Step 6: When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer’s instructions, about 15 minutes, scraping sides occasionally. When ice cream is soft-serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.