8 Easy Thanksgiving Appetizers That Guests Will Devour Before Dinner

By Brandon D / October 2, 2025

Let’s be honest: everyone shows up to Thanksgiving starving, and the appetizers set the tone. These 8 easy Thanksgiving appetizers are bold on flavor, low on stress, and totally make-ahead friendly. Think crisp, creamy, melty, and a little fancy—but not fussy. We’re talking bite-size wins that keep your guests happy while the turkey does its thing.

We’re covering all the bases: something cheesy, something crunchy, something sweet-savory, and plenty of cozy spice. You’ll recognize the classics but with clever twists that make them feel brand-new. Ready to steal the show before the main show? Let’s cook.

1. Cranberry-Whipped Goat Cheese with Hot Honey and Pistachios

This is the appetizer people gather around and casually demolish. The creamy goat cheese gets whipped until cloud-light, then swirled with tart cranberry sauce, a drizzle of hot honey, and a shower of crushed pistachios. It’s festive, fast, and photogenic—exactly what you want while the turkey rests.

Ingredients:

• 8 oz goat cheese, softened
• 4 oz cream cheese, softened
• 2 tbsp heavy cream or milk
• 1/2 cup whole-berry cranberry sauce (store-bought or homemade)
• 2–3 tbsp hot honey (or regular honey + pinch of red pepper flakes)
• 1/4 cup pistachios, roughly chopped
• 1 tsp orange zest
• Pinch of flaky salt
• Crackers, crostini, or sliced apples/pears, for serving

Instructions:

1. In a mixer or food processor, whip the goat cheese, cream cheese, and heavy cream until smooth and fluffy, 1–2 minutes. Scrape down the bowl halfway through.
2. Spread onto a shallow plate or bowl. Spoon cranberry sauce over the top and gently swirl with a knife for a marbled look.
3. Drizzle with hot honey, sprinkle with pistachios, orange zest, and a pinch of flaky salt.
4. Serve with crackers, crostini, or crisp apple and pear slices.

Want a twist? Swap pistachios for candied pecans or drizzle with balsamic glaze instead of honey for extra tang. If you’re feeling extra, add a few thyme leaves for a savory finish. This one holds beautifully in the fridge; just add the toppings right before serving.

2. Brown Butter Sage Pumpkin Hummus with Toasted Pepitas

Hummus, but make it Thanksgiving. This silky spread mixes chickpeas with pumpkin puree, brown butter, and crispy sage, then gets topped with toasted pepitas for crunch. It’s cozy, savory, and just different enough to feel special without scaring off picky eaters.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 tbsp unsalted butter
• 8–10 fresh sage leaves
• 1/4 cup olive oil, plus more for drizzling
• Salt and black pepper to taste
• 1/4 cup pepitas (pumpkin seeds), toasted
• Pita chips, naan wedges, and raw veggies, for serving

Instructions:

1. In a small skillet, melt the butter over medium heat. Add sage leaves and cook until butter browns and sage turns crispy, 3–5 minutes. Remove sage to a paper towel. Pour the brown butter (brown bits and all) into a bowl to cool slightly.
2. In a food processor, combine chickpeas, pumpkin, tahini, lemon juice, garlic, cumin, paprika, 3 tbsp of the brown butter, and 2 tbsp olive oil. Blend until smooth, adding more olive oil as needed for a creamy texture. Season with salt and pepper.
3. Spread into a bowl. Drizzle with remaining brown butter and a touch of olive oil. Top with crushed crispy sage and toasted pepitas.

Serve warm or at room temp with pita chips and veggies. For a smokier vibe, add a pinch of chipotle powder. Make it ahead up to two days—just hold the topping until the big moment. Trust me, this one disappears fast.

3. Maple-Dijon Bacon Wrapped Brussels Sprouts

Crispy, sticky, salty, sweet—these bacon-wrapped sprouts are tiny flavor grenades. The maple-dijon glaze caramelizes in the oven while the bacon turns shatteringly crisp. Suddenly everyone loves Brussels sprouts. Weird how that works.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 10–12 slices thin-cut bacon, halved crosswise
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• Black pepper to taste
• Toothpicks

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with foil and set a wire rack on top (helps bacon crisp evenly).
2. Whisk Dijon, maple syrup, cider vinegar, garlic powder, and black pepper. Set aside.
3. Wrap each Brussels sprout half with a piece of bacon and secure with a toothpick. Arrange on the rack.
4. Brush generously with the maple-dijon glaze. Bake 20–25 minutes, brushing once more halfway through, until the bacon is browned and crispy and sprouts are tender.

Finish with a final glaze brush and a crack of pepper. Want heat? Add a pinch of cayenne to the sauce. If you’re feeding a crowd, double the batch—you’ll wish you had.

4. Baked Brie with Apple Cider Caramel and Rosemary Walnuts

Hot, gooey baked brie is always the right answer. This version gets a glossy topper of apple cider caramel and rosemary-flecked walnuts. It tastes like a walk through an orchard and looks like you tried way harder than you did.

Ingredients:

• 1 (8–12 oz) wheel of Brie
• 1 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp unsalted butter
• 1 tsp Dijon mustard
• 1 tsp fresh rosemary, finely chopped (plus extra for garnish)
• 1/2 cup walnuts, roughly chopped
• Pinch of salt
• Crostini, sliced baguette, or crisp crackers, for serving

Instructions:

1. Preheat oven to 350°F (175°C). Place Brie on a parchment-lined baking sheet. Score the top rind in a crosshatch pattern.
2. In a small saucepan, simmer apple cider and brown sugar over medium heat, stirring, until reduced to a syrup, 8–12 minutes. Whisk in butter, Dijon, rosemary, and a pinch of salt. Stir in walnuts.
3. Bake Brie for 10–12 minutes, until soft and melty. Transfer to a serving plate and spoon the cider-walnut mixture over the top.

Serve immediately with crostini. For extra flair, add a sprinkle of flaky salt and a few rosemary needles. No walnuts? Pecans work perfectly. This one’s a guaranteed ooh-and-ahh moment.

5. Butternut Squash Fritters with Lemon-Herb Yogurt

Golden, crispy fritters with tender centers and a bright, herby dip—this plate vanishes fast. Shredded butternut squash brings natural sweetness, while scallions and spices keep things savory. The lemon-herb yogurt cuts through with freshness so you can definitely eat, like, four.

Ingredients:

• 3 cups shredded butternut squash (from about 1 small squash)
• 1/2 small yellow onion, grated
• 2 scallions, thinly sliced
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Olive oil or neutral oil, for frying

Lemon-Herb Yogurt:

• 3/4 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• Salt and pepper to taste

Instructions:

1. Stir together yogurt, lemon juice and zest, parsley, dill, salt, and pepper. Chill.
2. Place shredded squash and grated onion in a clean towel. Squeeze out as much moisture as possible.
3. In a large bowl, combine squash mixture with scallions, eggs, flour, baking powder, salt, pepper, paprika, and cinnamon. Mix until just combined.
4. Heat a thin layer of oil in a skillet over medium heat. Scoop 2-tablespoon mounds and flatten slightly. Cook 3–4 minutes per side until deep golden and crisp.
5. Drain on paper towels and sprinkle with salt while hot.

Serve warm with dollops of the lemon-herb yogurt. Want to go gluten-free? Use a 1:1 GF flour. Add crumbled feta to the batter for a salty pop, or a pinch of cayenne if you like heat. Keep cooked fritters warm in a 250°F oven while you finish the batch.

6. Herbed Sausage-Stuffed Mushrooms with Parmesan Breadcrumbs

These are the first thing to vanish from any appetizer spread, and for good reason. Juicy mushrooms get stuffed with herby sausage, garlic, and Parmesan, then topped with buttery breadcrumbs. They’re bite-sized, savory, and incredibly satisfying.

Ingredients:

• 24 medium cremini mushrooms, stems removed and reserved
• 8 oz Italian sausage (mild or hot), casings removed
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/4 cup finely chopped mushroom stems
• 2 tbsp dry white wine or chicken broth
• 2 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/3 cup cream cheese
• 1/3 cup grated Parmesan, plus more for topping
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place mushroom caps on a baking sheet, cavity side up. Brush with 1 tbsp olive oil and season lightly with salt and pepper.
2. Heat remaining olive oil in a skillet over medium heat. Cook sausage, breaking it up, until browned. Add garlic and chopped mushroom stems; cook 2–3 minutes. Deglaze with wine; cook until mostly evaporated.
3. Off heat, stir in parsley, thyme, cream cheese, and Parmesan until creamy. Taste and adjust seasoning.
4. Stuff mushrooms generously. In a small bowl, mix panko with melted butter and a pinch of salt. Sprinkle over mushrooms with extra Parmesan.
5. Bake 18–22 minutes until tops are golden and mushrooms are tender.

Finish with a sprinkle of fresh parsley. For a lighter version, swap sausage for finely chopped spinach and sun-dried tomatoes. These reheat well at 300°F for 10 minutes—perfect if you want to prep ahead.

7. Sweet Potato Crostini with Whipped Ricotta and Pomegranate

These crostini are basically holiday confetti. Toasted baguette meets silky whipped ricotta, roasted sweet potato, a drizzle of balsamic, and pomegranate seeds for juicy crunch. They’re beautiful on a platter and taste even better than they look.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• Olive oil, for brushing
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt and black pepper
• 1 cup ricotta
• 2 oz cream cheese, softened
• 1 tbsp honey
• 1 tsp lemon zest
• 1/3 cup pomegranate arils
• Balsamic glaze, for drizzling
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (205°C). Toss sweet potato cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Roast on a sheet pan for 20–25 minutes until tender and caramelized. Cool slightly.
2. Arrange baguette slices on another sheet pan; brush with olive oil and toast 6–8 minutes, flipping once, until golden.
3. Beat ricotta, cream cheese, honey, and lemon zest with a pinch of salt until fluffy.
4. Spread crostini with whipped ricotta. Top with roasted sweet potato cubes, pomegranate arils, and a drizzle of balsamic glaze. Finish with thyme leaves.

Swap pomegranate for dried cranberries if you prefer. Want heat? Add a tiny dash of hot honey. These hold well at room temp for about an hour—ideal for grazing.

8. Savory Turkey Cranberry Pinwheels with Cheddar and Herbs

If you’re team “assembly over cooking,” these pinwheels are your MVP. Soft tortillas rolled with herbed cream cheese, sharp cheddar, deli turkey, and cranberry sauce make for a nostalgic, party-perfect bite. They slice beautifully and pack a ton of Thanksgiving flavor in one neat roll.

Ingredients:

• 4 large flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 1 tbsp Dijon mustard
• 1 tbsp mayonnaise (optional for extra spreadability)
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• Salt and pepper to taste
• 1 1/2 cups shredded sharp cheddar
• 8–10 slices deli turkey
• 3/4 cup whole-berry cranberry sauce
• Handful of baby spinach or arugula

Instructions:

1. In a bowl, mix cream cheese, Dijon, mayo, parsley, rosemary, salt, and pepper until smooth.
2. Spread a thin, even layer over each tortilla. Sprinkle with cheddar, leaving a 1/2-inch border. Layer turkey slices, dot with cranberry sauce, and add a few spinach leaves.
3. Roll up tightly. Wrap each roll in plastic and chill 30–60 minutes to set.
4. Slice into 1-inch pinwheels with a sharp knife and arrange on a platter.

Make them a day ahead and slice just before serving. Try smoked gouda instead of cheddar, or add thin-sliced green apple for crisp sweetness. Seriously, these are always a hit with kids and grown-ups alike.

Hosting Tips That Make You Look Effortless

Balance your spread with different textures: something creamy (Brie), something crunchy (fritters or sprouts), something fresh (crostini), and something dippable (hummus or whipped goat cheese). Aim for 3–5 pieces per person if you’re serving a full dinner afterward. Set out small plates and napkins, and keep hot items on warmers or in a low oven.

Make-ahead is your friend. You can prep most of these components a day or two ahead and assemble right before guests arrive. And don’t forget a couple of store-bought shortcuts—pre-cut veggies, good crackers, and a bakery baguette go a long way.

Wine and Drink Pairings

• Brie and goat cheese love a crisp Sauvignon Blanc or dry cider.
• Bacon-wrapped sprouts and stuffed mushrooms shine with Pinot Noir or amber ale.
• Sweet potato crostini and pinwheels pair well with off-dry Riesling or sparkling wine.

There you go—your pre-dinner lineup is set. Mix and match a few favorites, and you’ve got an appetizer spread that feels both festive and relaxed. Happy cooking, and may your turkey be juicy and your guests extremely impressed.