15 Mexican Thanksgiving Desserts with a California Twist

Thanksgiving dessert tables in California tend to look a little different from the traditional picture. Pumpkin pie still has its place, but it often sits next to a tray of churros, a pan of tres leches or a flan with a dark caramel top. That makes sense in a state where Mexican-American food culture is part of everyday life, from the panaderías of East Los Angeles to the dessert counters of Barrio Logan in San Diego. 

And in fall, California’s pumpkin patches, apple orchards and farmers markets make it easy to bake with the season. Half Moon Bay is famous for its pumpkins, and Apple Hill in the Sierra foothills is a favorite fall stop for apples and cider.

You do not need a plane ticket to enjoy that experience at home. These 15 Mexican Thanksgiving Desserts mix Mexican flavors like cinnamon, cajeta, dulce de leche, piloncillo and spicy chocolate with the pumpkin, pecan and apple classics of the holiday. There are cakes, custards, pies, fried pastries, bars, cookies and puddings, and many of them can be made a day ahead. Pick a few for your table and add a little California-style fiesta to Thanksgiving.

1. Pumpkin Tres Leches Cake

A light pumpkin sponge cake soaked in three milks, topped with whipped cream and a dusting of cinnamon. It is a fall version of the Latin American classic and a good make-ahead dessert.

You will need: 5 large eggs (separated), 1½ cups granulated sugar (divided), 1¼ cups pure pumpkin purée, 1½ tsp vanilla extract, 1½ cups all-purpose flour, 2½ tsp baking powder, 1 tbsp pumpkin spice, ½ tsp kosher salt, 1 cup whole milk, 1 (14-oz) can sweetened condensed milk, ¼ cup heavy cream, whipped cream and ½ tsp cinnamon for topping

Method:

1. Heat the oven to 350°F (175°C) and grease a 9×13 pan.
2. Beat the egg whites with ¾ cup of the sugar until stiff peaks form, about 3 to 4 minutes. Move to another bowl.
3. Beat the egg yolks with the remaining ¾ cup sugar until pale and doubled in volume, then mix in the pumpkin and vanilla.
4. Sift in the flour, baking powder, pumpkin spice and salt and mix until just combined. Fold in the egg whites.
5. Pour into the pan and bake until a skewer comes out clean. Cool completely in the pan.
6. Whisk the milk, condensed milk and cream together. Poke holes all over the cake with a skewer and pour the mixture over it. Chill for 2 to 3 hours, ideally overnight.
7. Top with whipped cream and cinnamon just before serving.

Tip: Make the holes with a skewer, which gives larger holes than a fork and a better soak. The recipe says 15 to 18 minutes of baking, but some readers needed longer, so test the center before taking it out.

Travel note: Pumpkin patches along the California coast, like those near Half Moon Bay, make fall a good time to bake with pumpkin.

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2. Pumpkin Flan

A creamy cross between pumpkin pie and flan, with a layer of golden caramel. It is made in a water bath and can be chilled a day ahead. The recipe serves 8.

You will need: 1 cup granulated sugar, 1 (14-oz) can sweetened condensed milk, 1 (12-oz) can evaporated milk, 1 cup pumpkin purée (not pie filling), 5 large eggs, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, pumpkin seeds for garnish

Method:

1. Melt the sugar in a medium pan over medium heat, stirring occasionally, until it turns a golden caramel color. Pour it into a flan pan or 8-inch round pan and tilt to coat the bottom and sides. Let it cool and harden.
2. Heat the oven to 350°F (175°C).
3. Blend the condensed milk, evaporated milk, pumpkin, eggs, spice and vanilla, then tap the blender on the counter to release bubbles.
4. Pour into the pan and cover tightly with the lid or foil. Set it inside a larger pan and add hot water halfway up the sides.
5. Bake for 60 to 80 minutes, until the center jiggles like gelatin. Cool, then refrigerate for at least 2 hours.
6. Run a knife around the edge, flip onto a plate and scrape the caramel over the top. Decorate with pumpkin seeds.

Tip: Do not walk away from the sugar. It burns quickly, and burned caramel means starting over.

Travel note: Flan is on nearly every dessert menu at Mexican restaurants in California, so you can taste the classic before making this twist.

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3. Pumpkin Empanadas

Little hand pies filled with spiced pumpkin, a handheld alternative to pumpkin pie. They are easy to share and good with coffee or hot chocolate.

You will need: empanada dough or pie dough, pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, egg for brushing, sugar for sprinkling

Method:

1. Mix the pumpkin with the sugar and spices.
2. Roll out the dough and cut it into circles.
3. Put a spoonful of filling on each circle, fold in half and crimp the edges with a fork.
4. Brush with beaten egg and sprinkle with sugar.
5. Bake until golden and serve warm or at room temperature.

Tip: Do not overfill the empanadas, or the filling will leak out as they bake.

Travel note: Empanadas de calabaza are a fall favorite at Mexican panaderías across California.

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4. Mexican Hot Chocolate Pie

A silky bittersweet chocolate pie with cinnamon, ginger and cayenne in a crumbly graham cracker crust, topped with cinnamon whipped cream. It serves 12 modest slices or 8 generous ones.

You will need: For the crust: 2 cups (200 g) graham cracker crumbs, 1 tbsp sugar, 2 tsp ground ginger, 1 tsp cinnamon, ¼ tsp salt, ½ cup melted unsalted butter. For the filling: 8 oz bittersweet chocolate chips, 1 cup heavy cream, 1 large egg, 1 tbsp vanilla, 1 tsp cinnamon, ½ tsp cayenne (1 tsp for extra heat), ½ tsp ground ginger, ¼ tsp salt. For the whipped cream: 1 cup heavy cream, 1 tbsp powdered sugar, 1 tsp cinnamon

Method:

1. Heat the oven to 350°F (175°C). Pulse the crust ingredients in a food processor until they look like wet sand.
2. Press into a 9-inch pie pan, up the sides, and bake for 10 to 12 minutes until browned. Keep the oven on.
3. Heat the cream until it steams, pour it over the chocolate chips and wait 1 minute. Whisk until smooth.
4. Whisk in the egg, vanilla, ginger, cinnamon, cayenne and salt.
5. Pour into the crust and bake for 25 to 30 minutes, until the edges are set and the center wiggles slightly. Cool for about 2 hours.
6. Whip the cream with the sugar and cinnamon and serve with the pie.

Tip: The cayenne is noticeable, so reduce it to ½ tsp or less if you are serving kids or people who do not like spice.

Travel note: Spicy chocolate is a Mexican classic, and hot chocolate with cinnamon is on café menus all around California.

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5. Churro Pumpkin Pie Cheesecake Danish

All the flavors of a churro, pumpkin pie and cheesecake in one easy pan. Canned crescent dough makes the crust, and a cinnamon-sugar top gives it the churro crunch. The recipe makes 24 pieces.

You will need: 1 (8-oz) package cream cheese (softened), ¾ cup granulated sugar, 1 cup pumpkin purée, 1 large egg, 2 tsp pumpkin pie spice, 2 cans refrigerated crescent rolls or dough sheets. For the topping: 3 tbsp cinnamon sugar, 1 cup powdered sugar, 5 tsp milk

Method:

1. Heat the oven to 375°F (190°C) and spray a 9×13 pan.
2. Beat the cream cheese and sugar until creamy, then beat in the pumpkin, egg and spice.
3. Press one can of dough into the bottom of the pan and pour the pumpkin mixture on top.
4. Cover with the second can of dough, stretching it gently to the edges.
5. Sprinkle generously with cinnamon sugar and bake for 25 to 30 minutes.
6. Cool on a rack for 1 hour, then chill until completely cold. Whisk the powdered sugar and milk and drizzle over the top.

Tip: Use dough sheets if you can find them, so you do not have to worry about the seams coming apart.

Travel note: Churros are a staple at Southern California’s fairs, theme parks and street carts, which makes a churro-style dessert a fun fit for a California-themed Thanksgiving.

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6. Pumpkin Churros

Crisp on the outside, light and airy on the inside, and rolled in pumpkin pie spice sugar. The dough is made like choux pastry, piped into hot oil and fried for about 2 minutes. The recipe serves 6 and takes 45 minutes.

You will need: ¾ cup water, ½ cup unsalted butter, ½ cup pure pumpkin purée, ¼ tsp kosher salt, 1½ cups all-purpose flour, 4 large eggs, ½ tsp vanilla bean paste or 2 tsp vanilla extract, 1 quart oil for frying. For the sugar mixture: ⅓ cup granulated sugar, 1 tsp pumpkin pie spice, a pinch of kosher salt

Method:

1. Heat the water and butter in a saucepan until the butter melts, then stir in the pumpkin and salt.
2. Add the flour and stir until it forms a ball and pulls away from the pan, about 30 seconds. Transfer to a bowl and let it cool for about 10 minutes.
3. Beat in the eggs one at a time with the vanilla until very smooth. Move the dough to a piping bag with a star tip.
4. Mix the sugar, spice and salt in a shallow dish.
5. Heat the oil to 350°F (175°C), then lower the heat to medium-low. Pipe the dough into the oil, snipping with scissors.
6. Fry for about 1 minute per side, drain on paper towels and toss in the spiced sugar right away.

Tip: Blot very wet pumpkin purée with paper towels first, and have a helper to snip the dough while you pipe.

Travel note: For a classic version, look for freshly fried churros at fairs and street stands in California, then make this fall twist at home.

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7. Pumpkin Sopapilla Cheesecake Bars

Spiced pumpkin cream cheese filling between two layers of crisp, flaky crescent dough, topped with cinnamon sugar and a drizzle of honey. It tastes like a giant stuffed churro, travels well and serves 12.

You will need: 1¼ cups granulated sugar (divided), 1 tsp pumpkin pie spice, 2 (8-oz) packages cream cheese (softened), 1 cup canned pumpkin purée, 1 large egg, 1 tsp vanilla extract, 2 (8-oz) tubes refrigerated crescent roll sheets, 3 tbsp melted unsalted butter, ¼ cup honey

Method:

1. Heat the oven to 350°F (175°C) and coat a 9×13 baking dish with cooking spray.
2. Stir ¼ cup of the sugar with the pumpkin pie spice and set aside.
3. Beat the cream cheese until smooth, then beat in the pumpkin, the remaining 1 cup sugar, the egg and the vanilla.
4. Press one sheet of dough into the dish, spread the filling on top and cover with the second sheet, sealing the seams.
5. Brush with the melted butter, sprinkle with the spiced sugar and bake for 30 to 35 minutes, until puffed and golden.
6. Drizzle with honey, cool for 1 hour, then chill for at least 3 hours before cutting into 12 bars.

Tip: Use canned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.

Travel note: Sopapillas are served with honey at Mexican and New Mexican restaurants across the Southwest, and this is a bar version for the holidays.

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8. Cinnamon Sugar Sopapillas

Warm fried dough dusted with cinnamon sugar and served with honey for dipping. You can have them on the table in about 45 minutes, including 20 minutes of resting. The recipe makes 16.

You will need: 2 cups all-purpose flour, 2 tsp baking soda, 1 tbsp sugar, ½ tsp cinnamon, ¼ tsp salt, 3 tbsp vegetable shortening, ¾ cup warm water, canola oil for frying. For the topping: ⅓ cup sugar, 1 tsp cinnamon, honey

Method:

1. Mix the flour, baking soda, sugar, cinnamon and salt. Add the shortening and warm water and knead into a smooth dough. Cover and rest for 20 minutes.
2. Divide into 2 pieces and roll each into a 9 to 10-inch circle on a floured surface. Cut each into 8 triangles.
3. Heat about 2 inches of oil to 375°F (190°C).
4. Fry 2 to 3 pieces at a time until golden, 45 to 60 seconds per side, and drain on paper towels.
5. Toss with the cinnamon sugar while still warm and serve with honey.

Tip: Roll the dough as thin as you can, which gives fluffy sopapillas.

Travel note: Serve them warm, as you would at a Mexican restaurant, with plenty of honey for dipping.

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9. Pecan Polvorones (Mexican Wedding Cookies)

Buttery, crumbly pecan cookies rolled in powdered sugar that melt in your mouth. They keep well and are easy to make ahead for a holiday cookie plate.

You will need: unsalted butter, powdered sugar, vanilla extract, all-purpose flour, finely chopped pecans, salt

Method:

1. Cream the butter and some of the powdered sugar with the vanilla until light.
2. Mix in the flour, salt and chopped pecans until a dough forms.
3. Shape the dough into small balls and place them on a baking sheet.
4. Bake until the bottoms are lightly golden and let them cool slightly.
5. Roll in powdered sugar while still warm, then again once fully cooled.

Tip: Roll the cookies in sugar twice, once warm and once cool, for the snowy look.

Travel note: These cookies, also called polvorones or Mexican wedding cookies, are a staple of panaderías and holiday cookie tables in Mexican-American communities.

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10. Dulce de Leche Chocolate Pecan Pie

Pati Jinich’s Mexican twist on pecan pie, with dulce de leche or cajeta in the filling for a gooey, caramel flavor, plus chunks of bittersweet chocolate. The recipe serves 10.

You will need: For the crust: 1¼ cups all-purpose flour, a pinch of salt, 1 tsp granulated sugar, 1 stick (½ cup) cold unsalted butter (diced), ¼ cup cold water. For the filling: 3 eggs, 1 cup dulce de leche or cajeta, ½ cup dark brown sugar, ½ cup light corn syrup, 4 tbsp melted unsalted butter, ½ tsp kosher salt, 2 cups (8 oz) coarsely chopped pecan halves, 2 oz (⅓ cup) chopped bittersweet chocolate

Method:

1. Pulse the flour, salt, sugar and butter in a food processor until like coarse meal. Add the water and pulse again. Knead 3 to 4 times, shape into a flat ball and chill for about 1 hour.
2. Heat the oven to 375°F (190°C). Roll the dough into an 11 to 12-inch round and press it into a pie dish, crimping the edge.
3. Whisk the eggs until foamy, then whisk in the dulce de leche, brown sugar, corn syrup, melted butter and salt.
4. Stir in the pecans and chocolate and pour the filling into the crust.
5. Cover loosely with foil and bake for about 55 minutes, until set and the edges are lightly browned. Cool before serving.

Tip: You can make the pie a few days ahead, keep it in the fridge and bring it to room temperature before serving. If you cannot find cajeta, look in the international or Hispanic aisle, or add a little cinnamon to regular dulce de leche.

Travel note: Cajeta, the goat’s milk caramel from Mexico, is easy to find at Mexican markets throughout California.

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11. Dulce de Leche Pumpkin Pie

A classic pumpkin pie with dulce de leche in place of the sweetened condensed milk, for a silky filling with a subtle caramel undertone. The recipe serves 12.

You will need: For the crust: 6.5 oz (1½ cups) all-purpose flour, 1 oz (2 tbsp) granulated sugar, ½ tsp salt, 5 oz cold unsalted butter (cubed and frozen), 1.25 oz cold shortening (cubed and frozen), ¼ cup very cold water. For the filling: 15 oz pumpkin purée (1 can), 14 oz dulce de leche (1 can), 2 large eggs, 1 tsp ground cinnamon, ¼ tsp ground ginger, 1 tsp vanilla extract, ½ tsp salt

Method:

1. Pulse the flour, sugar and salt, add the cold butter and shortening and pulse until coarse crumbs. Add the water a little at a time just until the dough comes together.
2. Wrap and chill for 1 hour. Roll out, press into a 9-inch pie pan, crimp and freeze while the oven heats to 400°F (200°C).
3. Blind bake with foil and pie weights for 20 to 25 minutes, then remove the weights and cool.
4. Reduce the oven to 350°F (175°C). Whisk the pumpkin and dulce de leche until smooth, then whisk in the eggs, cinnamon, ginger, vanilla and salt.
5. Pour into the crust and bake for about 50 minutes, until it barely jiggles. Cover the edges with foil if they brown too quickly.
6. Serve warm or cool.

Tip: You can use a pre-made pie shell to save time, and thin a little extra dulce de leche to drizzle on top.

Travel note: Dulce de leche is sold in the international aisle of most California supermarkets, and in Latin markets in nearly every city.

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12. Caramel Apple Crisp

A warm, bubbly apple crisp with a buttery oat topping and a swirl of caramel. Serve it with vanilla ice cream, and for a Mexican twist, finish it with a drizzle of cajeta.

You will need: apples, brown sugar, cinnamon, rolled oats, flour, butter, caramel sauce

Method:

1. Peel and slice the apples and toss them with sugar and cinnamon.
2. Spread them in a baking dish and drizzle with caramel sauce.
3. Mix the oats, flour, brown sugar and cinnamon with cold butter into a crumbly topping.
4. Sprinkle the topping over the apples and bake until the apples are tender and the top is golden.
5. Serve warm with ice cream and extra caramel or cajeta.

Tip: Use a mix of tart and sweet apples so the filling holds its shape and is not too sweet.

Travel note: Apple season is a good reason to visit Apple Hill in the Sierra foothills, where orchards sell fresh apples, pies and cider in the fall.

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13. Mexican Chocolate Brownies

A quick dessert that uses a boxed fudge brownie mix, flavored with cinnamon and ancho chile powder and loaded with dark chocolate chips, like Mexican hot chocolate in brownie form. The recipe makes 2 dozen.

You will need: 1 package fudge brownie mix (13×9 pan size), 2 tsp ground cinnamon, 1 tsp ground ancho chile pepper, ¾ cup dark chocolate chips, 2 large eggs (room temperature), ½ cup canola oil, ¼ cup water

Method:

1. Whisk the brownie mix with the cinnamon and chile powder. You can pour it into a jar topped with the chocolate chips and store for up to 3 months to give as a gift.
2. When you are ready to bake, heat the oven to 350°F (175°C).
3. Whisk the eggs, oil and water until blended. Gradually add the chocolate chips and the brownie mix, mixing well.
4. Spread in a greased 13×9 pan and bake for 20 to 25 minutes, until a toothpick comes out clean. Do not overbake.
5. Cool completely in the pan on a wire rack before cutting.

Tip: Make the spice mix at least a week ahead so the cinnamon and ancho flavors work through the brownie mix.

Travel note: Brownies spiced like Mexican hot chocolate are a good thing to bring to a potluck, and you can find ancho chile powder at Mexican markets in California.

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14. Capirotada (Mexican Bread Pudding)

A traditional bread pudding made with toasted bolillo bread, piloncillo syrup spiced with cinnamon and cloves, raisins and melted cheese, for a sweet-and-salty contrast. It is popular around Lent and Christmas, and it serves 8 to 10.

You will need: 4 bolillo rolls or French rolls, 4½ cups water, 12 oz piloncillo (or 1½ cups packed dark brown sugar), 4 cinnamon sticks, 6 whole cloves, 3 cups shredded cheese (Longhorn cheddar, Colby or another), 1 cup raisins, 4 tbsp butter

Method:

1. Heat the oven to 350°F (175°C). Slice the rolls ½ inch thick, butter both sides and toast on a baking sheet for 3 minutes per side. Cool.
2. Boil the water with the piloncillo, cinnamon sticks and cloves, then simmer uncovered for 20 minutes. Cover, steep for 2 hours and strain.
3. In a sprayed baking dish, layer a third of the bread, raisins and cheese and pour 1½ cups of syrup over it. Wait 15 minutes.
4. Repeat with another third, wait another 15 minutes, then add the last layer and let it sit for 15 minutes before baking.
5. Cover with sprayed foil and bake for 40 minutes, then uncover and bake for 10 to 15 minutes until the cheese is golden.
6. Cool for 10 minutes and serve warm.

Tip: Do not overbake, since the syrup is water-based, not a custard, and the bread will dry out.

Travel note: Capirotada is a nostalgic family dish in Mexican-American homes, and some panaderías and family kitchens in California make it around Lent and the holidays.

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15. Pumpkin Arroz con Leche

A creamy rice pudding simmered with cinnamon sticks and pumpkin purée, finished with pumpkin pie spice and a dusting of cinnamon. It can be served hot or cold, which makes it a flexible pie alternative.

You will need: 1 cup long-grain white rice (rinsed and drained), 2 cinnamon sticks, ¼ tsp kosher salt, 2½ cups water, 4 cups milk, 1 (15-oz) can pumpkin purée, 1 cup granulated sugar, ½ tsp vanilla extract, ½ tsp pumpkin pie spice, ground cinnamon, chopped nuts or cajeta for topping

Method:

1. Combine the rice, cinnamon sticks, salt and water in a Dutch oven. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 15 minutes, until most of the water is absorbed.
2. Stir in the milk, cover and cook for 15 minutes, stirring halfway through.
3. Stir in the pumpkin, sugar, vanilla and pumpkin pie spice until smooth. Cover and cook for 10 more minutes, stirring halfway.
4. Remove from the heat and let it thicken for 15 minutes.
5. Serve in bowls with cinnamon and chopped nuts.

Tip: Stir often so the rice does not stick to the bottom of the pot, and add a splash of milk when reheating leftovers.

Travel note: Arroz con leche is a comfort food across Latin America and in Mexican homes throughout California, and the pumpkin version is a good one for Thanksgiving.

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Tips for a Mexican-Inspired Dessert Table

• Mix textures. Pair a creamy dessert, like flan or tres leches, with something crisp, like sopapillas or churros.
• Make ahead. Flan, tres leches, pies and bars all improve after a night in the fridge.
• Balance the spice. Keep the cayenne and chile light, so the chocolate and caramel shine.
• Stock the pantry. Look for cajeta, dulce de leche, piloncillo and ancho chile powder in the Hispanic aisle or at a Mexican market.
• Serve something warm. Warm sopapillas, churros or arroz con leche make the table feel festive.

Frequently Asked Questions

What is the difference between cajeta and dulce de leche? Both are milk caramels. Cajeta is traditionally made from goat’s milk, while dulce de leche is usually made from cow’s milk.

Can I make these desserts ahead of time? Yes. Tres leches, flan, pies, brownies and cheesecake bars can be made a day or two ahead. Fried desserts like churros and sopapillas are best fresh.

Can I use pumpkin pie filling instead of pumpkin purée? No. Pie filling is already sweetened and spiced, which changes the recipe.

Where can I find piloncillo? Look in Mexican grocery stores, or use packed dark brown sugar as a substitute.

Are these desserts very spicy? Only a few, like the hot chocolate pie and brownies, use chile, and you can reduce the amount to your liking.

Final Thoughts

Mexican desserts bring warmth, spice and a little celebration to the Thanksgiving table. Whether you choose a cinnamon-dusted churro, a silky flan, a rich cajeta pecan pie or a comforting pot of arroz con leche, each one adds something special to the holiday. Pick your favorites, mix them with your family’s traditions and give your dessert table a California-style fiesta.