The 16 Best Thanksgiving Desserts with Recipes

I adore how desserts add even more comfort to a holiday that’s all about tradition. From super secret recipes we’ve been eating from great-grandma that are absolutely sacrilege to change, to crazy personal ones that are all about trying a new spin on something old, Thanksgiving desserts are all about togetherness.

And I’m the kind of person looking for every reason to consume a dessert! Today I’m sharing my favorite Thanksgiving dessert recipes that will make sure the meal ends with a bang – pardon the pun – depending on your cravings, and your personal taste, I think I have catered to all!

So put on your apron: to desserts!

The 16 Best thanksgiving desserts and recipes

1. Pumpkin Pie

Baking makes Fall even cozier. When I make pumpkin pie, I enjoy the process of squishing seasonal standards such as canned pumpkin, cinnamon and nutmeg together.

I can always grace the blend with the last bit of vanilla extract. Pouring it into a buttery crust wraps up the ritual for me.

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9-inch) unbaked pie crust

Instructions

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg and salt. Beat until smooth.

3. Pour the pumpkin mixture into the unbaked pie crust.

4. Bake in the preheated oven for 15 minutes.

5. Lower the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until a knife inserted near the centre comes out clean.

6. Let the pie cool completely on a wire rack before serving. Cover and refrigerate leftovers. Serve with whipped cream if desired.

2. Pecan Pie

And, of course, baking wouldn’t be the same without pecan pie.

A good pecan pie requires fresh pecans and pure vanilla extract for a great nutty flavor. I like to kick it up a notch with a little cinnamon, which adds a warm festive note to the classic American dessert.

Brown sugar gives it a deep sweetness – brown sugar is always my first choice for baking. Melted butter tops off the mixture and, when baked into those pecans, becomes the perfect ending to an already delicious pie.

I hope you like it as much as I do.

Ingredients

• 1 cup corn syrup
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1 unbaked 9-inch pie crust
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract and salt until well combined.

3. Stir in the pecan halves until they are evenly coated by the mixture.

4. Pour the pecan mixture into the unbaked pie crust.

5. Bake for 55-60 minutes, or until the pie is set and a knife inserted into the middle comes out clean.

6. Allow the pie to cool completely on a wire rack before serving.

3. Apple Crisp

Making the world’s best apple crisp tends to go on my list of things to do when I’m dreaming up the perfect meal. Crunchy and bubbly Granny Smith apples, spiced independently of each other with cinnamon, nutmeg and clove, cooked with brown sugar and topped with an oaty, buttery crumble is the epitome of comfort.

Ingredients

• 6 cups sliced and peeled apples (about 6 medium apples)
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cut into small pieces

Instructions

1. Preheat your oven to 350°F (175°C).

2. Toss with the lemon juice in the large bowl.

3. Combine the sugar, cinnamon, nutmeg and salt in a separate bowl and toss the apples in them to coat.

4. Transfer the apple mixture to a greased 9×13 inch baking dish.

5. In a second bowl, mix flour, oats and brown sugar, then cut in the cold butter with a pastry blender or two forks until the mixture is crumbly. Sprinkle this over the apples.

6. Bake for 45 to 50 minutes, until the topping is golden brown and the apples are tender. Serve warm.

4. Sweet Potato Pie

The first time I tasted sweet potato pie and fell in love with it, I had to jump up and down and shout ‘I gotta have that!’ I took that recipe home with me – and it’s been a staple in my kitchen ever since. Now, the sweet potato is the main character, but I like to add the cinnamon and the nutmeg because they give you that warm-fuzzy feeling – that it’s fall and that it’s something warm.

And I think that just a little splash of vanilla extract  makes it so sweet and creamy, just the way I like it. I like a little bit of brown sugar just sprinkled over the top of it – it brings out the sweetness just right.

Ingredients

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, milk, eggs and vanilla extract. Mix until smooth.

3. Add the cinnamon, nutmeg, ginger and salt to the mixture. Mix well to incorporate the spices.

4. Pour the sweet potato filling into the unbaked pie crust. 5) Bake in the preheated oven at 350 degrees for 50-60 minutes or until a knife stuck into the middle comes out clean.

6. Let the pie cool completely before serving, allowing the filling to set properly.

5. Cranberry Cheesecake

Whenever I need to make a dessert for any occasion, I invariably turn to a tangy cranberry cheesecake. It’s not just for the holidays.

The flavors are festive and delicious, with fresh cranberries and the creamiest of cream cheeses, all with a background touch of vanilla extract, and a cinnamon-dusted graham cracker crust.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup cranberry sauce (store-bought or homemade)

Instructions

1. Position rack in center of oven and preheat to 325°F (163°C). Place graham cracker crumbs in medium bowl. Add 1/4 cup sugar and melted butter, and stir with fork until crumbly. Pat evenly into the bottom of a 9-inch springform pan, and bake for 10 minutes. Remove from oven, and set aside to cool.

2. In a large bowl, beat the cream cheese with 1 cup sugar with an electric mixer until smooth. Beat in the vanilla. Add eggs one at a time, beating after each addition until incorporated. Stir in sour cream until just combined.

3. Spread half the batter on top of the cooled crust. Dot with the cranberry sauce and swirl it into the batter with a knife. Evenly spread out the remaining batter on top of the cranberry swirl.

4. Bake 50-60 minutes or until the centre is set but still slightly jiggly. Turn off oven and crack open the door, letting the cheesecake cool in the oven for 1 hour.

5. Refrigerate for at least 4 hours, but preferably overnight, and serve with an additional sauce of cranberries on top, if desired.

6. Maple Pecan Bars

I love baking these because there’s nothing like filling my house with a thick, buttery scent. The recipe calls for golden brown maple syrup, crunchy pecans and a hint of vanilla, so these bars are a perfectly sweet, perfectly nutty treat.

The addition of brown sugar and melted butter is icing on the cake. 

Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, chilled and diced
• 3 large eggs
• 1 cup pure maple syrup
• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 cups chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving the excess hanging over the sides so you can lift the squares out later.

2. In a large bowl, mix the flour and powdered sugar, then cut in the diced, cold butter until the mixture resembles coarse crumbs. Press the mixture into the pan. Bake for 20 minutes or until the edges just turn golden.

3. While the crust is cooking, beat the eggs, maple syrup, brown sugar, melted butter, vanilla extract and salt in a small bowl until fluffy.

4. Stir in the chopped pecans until evenly distributed.

5. Spread the pecan mixture over the hot crust and return the baking dish to the oven. Bake for 25 to 30 minutes longer, until the filling is set and bubbling.

6. Let the bars cool completely in the pan before lifting them out of the dish with the parchment paper overhang and slicing into squares to serve.

7. Pumpkin Cheesecake

I love making pumpkin cheesecake, and I especially love eating it. It’s one of my favorite autumn treats.

The crust can be either graham cracker or cookie, and the filling: rich and smooth and creamy and flavorful. I prefer fresh pumpkin puree as a base.

Spices such as cinnamon, nutmeg and clove are good additions. I use just a touch of vanilla extract – it really rounds out the flavor’s.

I prefer a graham cracker base for the crust. I like the contrast between creamy pumpkin filling and crunchy graham cracker crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup heavy cream, whipped
• Optional: whipped cream and pecan halves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, ¼ cup sugar and melted butter in a bowl and press the mixture into the bottom of a 9-inch springform pan to create the crust.

2. Beat the softened cream cheese with 1 cup of sugar until creamy; beat in the vanilla and pumpkin and mix well.

3. Beat in eggs one at a time (make sure each one is completely incorporated before adding the next), cinnamon, nutmeg, cloves, and salt.

4. Pour batter over crust in a springform pan and smooth top with spatula.

5. Bake 1 hour in preheated oven, or until centre is almost set. Turn off oven, crack door, and cool cheesecake in oven for an hour.

8. Apple Pie

For my perfect apple pie, I like to assemble a combination of tart and sweet apples, because I think that this combination enhances the flavor of the pie. The proportion of cinnamon and nutmeg that I put in the fruit filling seems to bring out the aroma and warmth in it.

The quality of the pie is dependent on exactly how flaky the crust is, and to achieve this I like to brush on a little beaten egg before putting it in the oven. I usually add a pinch of lemon juice as it gives the sweet apple filling a zing that enhances the sweetness of the apples.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small cubes
• 1/4 to 1/2 cup ice water
• 8 medium-sized apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

1. in a large bowl stir together the flour and salt. Cut in the chilled butter until you have the consistency of coarse crumbs. Sprinkle with ice water, 1 tablespoon at a time, until you have a cohesive dough. Form this mixture into two discs, wrap with plastic wrap, and chill for at least an hour.

2. Heat the oven to 425°F (220°C). On a lightly floured surface, roll one disc of dough out until it’s big enough to line a 9-inch pie dish. Gently ease the dough down into the dish, then trim off any overhang.

3. Combine in a large bowl the apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour and mix well until the apples are coated. Pour the apple mixture into the pie crust. Dot with the butter.

4. Roll the second disk of dough out and lay it over the apples. Trim the edges and crimp. Cut several small slits in the top crust to allow steam to escape. Brush the top with beaten egg and sprinkle with coarse sugar, if desired.

5. Bake the pie in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges are browning too fast, cover them with foil.

6. Let the pie cool on a rack for at least two hours before serving so the filling can set. Enjoy your traditional apple pie.

9. Cranberry Apple Crisp

It’s my favorite thing to make in the fall: a warm, comforting dessert that fills my house with warm, inviting smells. Tart cranberries and sweet apples get mixed together with some rolled oats, brown sugar and cinnamon for a crunchy topping.

My recipe also includes nutmeg, with a pinch of butter simply to make it come together.

Ingredients

• 4 cups peeled, cored, and sliced apples
• 2 cups fresh cranberries
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Toss the sliced apples and cranberries with 1 cup granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg in a large bowl. Spread the fruit mixture into the prepared baking dish.

3. In a separate bowl, combine the oats, brown sugar, 1/2 cup flour, melted butter, and salt to make crumbly topping. Spread it evenly over the fruit mixture.

4. Bake in a preheated oven for 45 to 50 minutes, or until the topping is golden brown and the fruit is bubbly.

5. Let crisp cool a bit, and serve, preferably warm with a scoop of vanilla ice-cream, or a dollop of whipped cream, if you like.

10. Pumpkin Roll

I’m one of those people who loves the spices and flavors of autumn. There’s nothing like heavenly creamy sweetness of a pumpkin roll to evoke the essence of a cozy fall evening.

Layers of soft spiced pumpkin cake wrapped around a rich, smooth cream cheese filling, this dessert was made for me to fall in love with and devour. For my version of this gem, I like to make the batter with fresh pumpkin puree, a hint of cinnamon, a pinch of nutmeg.

On the counter, I’ll whip up the filling with sweetened cream cheese and powdered sugar to make it silky smooth, then roll it all together into a perfect log, ready for the refrigerator. This dessert is always well received in our home, I hope it finds its way into yours too and that you enjoy this recipe as much as we do.

Ingredients

• • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for dusting and filling)
  • 8 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract (filling)

Instructions

1. Beat together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in a bowl.

2. In a separate bowl, whip the eggs and sugar for about 5 minutes, until thick and light in color, then beat in the pumpkin puree and vanilla extract.

4. Add the dry ingredients to the wet mixture in batches, folding in between and gently. Spread the batter into the prepared pan.

5. Bake for 13-15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Immediately cover the cake with powdered sugar. Allow to cool. For the filling: Mix room-temperature cream cheese, butter, 1 cup powdered sugar and 1 tsp vanilla to a paste.  Spread the cake with the filing and roll.Dust with powdered sugar and serve.

11. Chocolate Pecan Pie

I love nothing better than a rich, chocolate dessert sprinkled with the sweet, crunchy texture of pecans. When I bake, I like to include dark chocolate, which I think has a deeper richer flavor, some vanilla extract which makes the dessert even sweeter and a handful of pecans which I think add the perfect amount of crunch.

This always goes down a treat on my table and I can’t imagine my holiday season without this dessert.

Ingredients

• • • 1 unbaked pie crust (store-bought or homemade)
    • 1 cup pecan halves
    • 1 cup dark chocolate chips
    • 3 large eggs
    • 1 cup light corn syrup
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar, packed
    • 1/4 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).

2. Spread the pecan halves and chocolate chips evenly in the unbaked pie crust.

3. In a large bowl, whisk together the eggs, light corn syrup, granulated sugar, brown sugar, melted butter, vanilla and salt until well blended.

4. Pour the mixture over the pecans and chocolate chips in the pie crust.

5. Bake in preheated oven for 50-60 minutes, or until pie is set and crust is golden brown. The centre should be puffed and firm.

6. Chill the pie thoroughly before serving so it will set completely. Enjoy your Chocolate Pecan Pie!

12. Caramel Apple Trifle

I love making this dessert for the simple fact that it so easily combines many of my favorite things. For me, fresh granny smith apples are a must.

I’ve always had a sweet tooth, but I really love the tart flavor of the apple because it balances the sweetness of it all so well. I also rely on layers of soft, spongy vanilla cake and a rich and creamy caramel sauce, to hold it all together.

And I have to mention the pecans, because the crunch and my mix of flavors and textures is everything. And of course whipped cream, for that adds a nice touch to the whole dessert.

Ingredients

• • • 4 large apples, peeled, cored, and cubed
    • 1 tbsp lemon juice
    • 1/4 cup granulated sugar
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 2 cups heavy cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 prepared pound cake, cubed
    • 1 cup caramel sauce
    • 1/2 cup chopped pecans (optional)

 Instructions

1. In a large bowl, toss the cubed apples with the lemon juice, granulated sugar, cinnamon and nutmeg. Cook in a saucepan over medium-high heat for 10 minutes or until apples are tender. Let cool.

2. Beat the heavy cream in separate bowl with powdered sugar and vanilla essence to stiff peaks.

3. Begin with a layer of pound cake cubes at the bottom of a trifle dish in order to make the trifle.

4. Spread apples over cake, douse with the caramel sauce That’s it. The apples are gloriously caramel-coated and surprisingly soft inside, a contrast to the chewy cake and the gooey, crunchy base.

5. Spread a layer of whipped cream over the caramel sauce.

6. Repeat layers until all ingredients are used, ending with whipped cream, and top with more caramel sauce and chopped pecans if desired. Refrigerate at least 1 hour before serving.

13. Pumpkin Bread Pudding

There’s just something about warming up your house with the warm smell of something baking. I love the smell of this dessert with its amazing mix of cinnamon, nutmeg, and cloves.

Mixed with thick slices of bread and creamy, sweet pumpkin. The heavy cream makes it richer, mixed with crunchy pecans.

It’s my favorite to make around the fall time.

Ingredients

5 cups cubed day-old bread (challah or brioche recommended)
1 cup canned pumpkin puree
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
Powdered sugar or caramel sauce for serving (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. Spread the cubed bread evenly in the prepared baking dish.

3. Combine the pumpkin, whole milk, heavy cream, granulated sugar, eggs, vanilla, cinnamon, nutmeg, cloves, ginger and salt in a large bowl and whisk until well-blended.

4. Pour the pumpkin mixture over the bread cubes, making sure to coat all the pieces. Then, if using, sprinkle the chopped pecans over the top.

5. Let the mixture stand for 15-20 mins while the bread is absorbing the custard.

6. Bake in the preheated oven for 45-50 minutes, or until the top is set and a knife inserted near the centre comes out clean. Serve warm with a dusting of powdered sugar and/or a drizzle of caramel sauce.

14. Pear and Cranberry Tart

I like my baking to be done with fresh ingredients. Pears and cranberries is a great recipe.

I add some full cranberries because they are bitter and their color is so pretty. I love Tarts with a little cinnamon and some vanilla extract.

I also love a buttery and flaky crust. This has both

Ingredients

• • • 1 package refrigerated pie crusts
    • 4-5 ripe pears, peeled, cored, and sliced
    • 1 cup fresh or frozen cranberries
    • 3/4 cup granulated sugar
    • 1/4 cup packed brown sugar
    • 1/4 cup all-purpose flour
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 tbsp unsalted butter, cubed
    • 1 egg, beaten (for egg wash)

Instructions

1. Heat the oven to 400°F (200°C). Unroll one round pie crust and carefully drape it over a 9-inch tart pan. Trim any excess dough.

2. Slice the pears and cranberries and put them in a large bowl. In a separate bowl, combine sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss the pears and cranberries with the dressing.

3. Spread the filling out over the prepared tart crust, and top with dots of butter.

5. Bake the tart until the pastry is golden and the filling has set. Once cooled, dust with powdered sugar.

4. Roll out the second pie crust and place it on top of the filling. Trim the edge, then crimp.

5. Brush the top crust with the beaten egg and make a few cuts to open up steam vents.

6. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly. Allow to cool before serving.

15. Butterscotch Pudding

There is nothing I like better than a silky butterscotch pudding, made with dark, caramelized brown sugar and butter, enriched with real vanilla extract and, preferably, a pinch of sea salt for balance, and thickened with whole milk.

Ingredients

• • • 1 cup dark brown sugar
    • 1/4 cup cornstarch
    • 1/2 teaspoon salt
    • 3 cups whole milk
    • 4 tablespoons unsalted butter
    • 1 tablespoon vanilla extract
    • 1/4 cup heavy cream
    • Optional: whipped cream, and chopped nuts for garnish

Instructions

1. In a medium saucepan, whisk together the dark brown sugar, cornstarch, and salt.

2. Gradually whisk in the whole milk until the mixture is smooth.

3. Place the saucepan over a medium heat and boil, stirring constantly, until mixture thickens and just starts to bubble. Boil for 1 minute, then remove from heat.

4. Mix in the unsalted butter and vanilla until it’s all melted and incorporated.

5. Spoon the pudding into individual serving dishes. Cover with plastic wrap directly on the pudding’s surface to prevent a skin from forming, and refrigerate for a minimum of 2 hours or until set.

6. If desired, finish with a dollop of whipped cream and a sprinkling of chopped nuts. Serve chilled.

16. Gingerbread Cake

It’s almost certain that I’m sentimental about baking this cake – which is largely about the smell of it as the spices and molasses heated in the oven. The secret?

Molasses and the warm spices – I always include nutmeg along with cinnamon and ginger. Sometimes a bit of allspice, too.

Brown sugar for depth and a dash of cloves for that holiday heart.

 Ingredients

• • • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup dark brown sugar, packed
    • 1 large egg
    • 1 cup molasses
    • 1 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

2. Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt into a medium bowl.

3. Cream the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on high speed until light and fluffy. Beat in the egg.

4. Gradually mix in the molasses and hot water until the batter is smooth.

5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

6. Pour the batter into the prepared baking dish and bake 35 to 40 minutes, until a toothpick inserted into centre comes out clean. Let cool and serve.