Thanksgiving Turkey Cookies, Maple Cream Pecan Cookie Cups and More Easy Holiday Dessert Recipes
By: Sheri Wetherell
Published: November 13, 2014

These fun Thanksgiving baked delights will add a festive flare to any holiday dessert table! You don't need to be a skilled baker to whip up any of these sweet treats and they're easy enough for kids to make, too. Everyone will gobble up the adorable Turkey Cookies, the Mini French Silk Crescent Pies are pop-in-your-mouth delicious, and we love the fall-themed Chocolate-Peanut Butter Acorn Cookies. Read on for more easy holiday baking inspiration!
 Thanksgiving Turkey Cookies (shown at top)
	Makes 16
	1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies or 1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies (24 cookies)
	1 container (16 oz) chocolate creamy frosting
	Candy corn
	Orange decorating icing
	Miniature candy-coated chocolate baking bits
	Directions:
	Step 1:  Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
	Step 2:  Spoon chocolate frosting into 1-quart Ziploc® Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
	Step 3:  Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
Salted Caramel Pumpkin Pie Crescents
	Serves 8

	1/3 cup canned pumpkin (not pumpkin pie mix)
	3 tablespoons sugar
	1/2 teaspoon pumpkin pie spice
	2 tablespoons caramel topping
	1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
	For the Topping:
	2 teaspoons sugar
	1/8 teaspoon pumpkin pie spice
	4 teaspoons caramel topping
	1/4 teaspoon coarse sea salt
	Directions:
	Step 1:  Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
	Step 2:  Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
	Step 3:  Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
	Step 4:  Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.
 Mini French Silk Crescent Pies
	Makes 24

	1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
	1 cup milk
	1 box (4-serving size) chocolate instant pudding and pie filling mix
	1 cup frozen (thawed) whipped topping
	For the Topping:
	1/2 cup frozen (thawed) whipped topping
	2 tablespoons mini semisweet chocolate chips
	Directions:
	Step 1:  Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
	Step 2:  Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
	Step 3:  Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.
	Step 4:  Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.
 Pecan Cookie Cups with Maple Cream
	Makes 24

	For the Cookie Cups:
	1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
	1/4 cup chopped pecans
	For the Maple Cream Filling:
	1 1/2 cups frozen (thawed) whipped topping
	1/4 cup real maple syrup
	24 pecan halves
	Directions:
	Step 1:  Heat oven to 350°F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press thumb into each dough-filled cup, making small indentation. Fill each cup with about 1/2 teaspoon chopped pecans.
	Step 2:  Bake 15 to 20 minutes or until light golden brown. Cool in pan, about 10 minutes. To remove from pan, gently turn cookie cups until they turn freely.
	Step 3:  In medium bowl, mix whipped topping and maple syrup. Spoon about 1 tablespoon filling into each cup. Top each with pecan half.
 Chocolate-Peanut Butter Acorn Cookies
	Makes 24

	1 roll Pillsbury™ refrigerated peanut butter cookies
	8 pretzel sticks, cut into thirds
	2/3 cup semisweet chocolate chips
	1 teaspoon oil or melted shortening
	1/2 cup coarsely crushed pretzel sticks
	Directions:
	Step 1:  Heat oven to 350°F. With hands, shape roll of cookie dough so it forms a point all along the top and remains rounded at bottom. If dough is too soft to cut, wrap in plastic wrap, and place in freezer 15 minutes.
	Step 2:  With thin sharp knife, cut dough into 24 slices (about 3/8-inch thick). Place 2 inches apart on ungreased cookie sheet. Place cut pretzel piece at top of each cookie at a slight angle. Bake 9 to 11 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
	Step 3:  In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Using frosting spatula or knife, spread chocolate on top portion of each cookie to look like acorn shell. Place on waxed paper. Immediately sprinkle crushed pretzels over chocolate. Let chocolate set before serving.
 
Editorial disclosure: all recipes courtesy of Pillsbury. No compensation was received for this post.