20 Last-Minute Holiday Desserts

 If zucchini and pumpkin can make a name for themselves in the dessert realm—why not butternut squash?  These gluten-free cookie bars pack an impressive level of toasty, fall flavor into every bite thanks to a combination of nutty brown butter, roasted butternut squash, nut butter, and a downright addictive creamy cashew butter-cream cheese icing (seriously, you’re gonna wanna spread this on everything—make a double batch) that’s elevated with a crunchy topper of toasted pepitas and cashews. We opt for rice flour over all-purpose because this gluten-free alternative can better absorb moisture from the squash to yield a delightfully tender—not wet or overtly cakey—texture. While roasting fresh squash contributes a depth of caramelized flavor you really don’t want to miss out on, you can find canned butternut squash in some supermarkets and online if you need a speedier swap; in fact, you could even use canned pumpkin in place of the pureed squash. In short, these brown butter butternut blondies will give every bit of convincing you may need need to believe that golden, sweet butternut squash deserves a spot on the holiday dessert table as much as any pumpkin-based treat. 

The oreo sandwich just got some major upgrading. Layers of cream cheese over chocolatey wafers result in a sinful, sweet treat. Top with berries and repeat with 4 more wafers.

Addictive chocolate-hazelnut spread stars in our two-tone version of chocolate bark. Making bark is easy--just melt chocolate, spread it out, and add your favorite toppings. We added one important step, though: tempering the chocolate (carefully melting and cooling it to specific temperatures while adding large chunks of unmelted chocolate) so the bark stays shiny and snappy. The temperatures for dark chocolate and white chocolate are a bit different, so follow directions carefully for best results. For other flavor options, try Dark Chocolate Peppermint Bark or White Chocolate, Pistachio, and Apricot Bark.

Brightly colored fruit and nuts decorate this festive version of holiday bark. Making bark is easy--just melt chocolate, spread it out, and add your favorite toppings. We added one important step, though: tempering the chocolate (carefully melting and cooling it to specific temperatures while adding large chunks of unmelted chocolate) so the bark stays shiny and snappy. For other flavor options, try Dark Chocolate Peppermint Bark or Nutella Bark.

These toasty-sweet, sheet pan sandwich cookies are fantastic for potlucks or tailgates—heck, whip a batch up on the weekend and enjoy for after-school snacks or dessert throughout the week. Toffee bits and cinnamon kick up the flavor of a traditional oatmeal cookie, while adding fresh orange zest to the filling adds a special touch or bright flavor to these tasty bars. Be sure the cookie is completely cool (out of the pan) before cutting it, or it will crumble. And to ensure a smooth cut, you’ll want to chill the filled cookie really well before slicing into bars.

What if we told you that you could make your favorite, Starbucks-inspired pumpkin spice latte, right there in the comfort of your own home kitchen? Rather than calling for a big batch of homemade pumpkin spice syrup, we've streamlined the process so that you only make as much pumpkin syrup as you need for one latte.