So, outside of all pies, how about a Bundt cake? Do you have an old Bundt pan (16 cup)? I have several recipes which are excellent naked, pretty just from the pan. Sunset Magazine pumpkin and chocolate marble (canned pumpkin and I use Valrhona cocoa for the depth of flavor). Key lime with a soak, which was very popular some time ago (best with fresh key limes, but wear gloves while juicing them, if you do it by hand). And strawberry, if you have fresh strawberries for a decent price where you are. It calls for 15 oz., which is the standard rectangular clamshell box. Let me know if you want the recipe(s).

Cookies are always great. You can do plain favorites, like chocolate chip or oatmeal, decorated gingerbread men, Thanksgiving threme rolled cookies, or whatever. Or go fancy with linzer or othe sandwich cookies. Or whoopie pies or mini s'mores or other childhood stars.

Or a plain ol' frosted sheet cake.

Or pans of gingerbread. And shortbread. And browines. Or Chloebud's awesome pumpkin bars, which are awesome with or without the cream cheese icing.

All of these are fine for Thanksgiving, and great for portioning according to crowd size.

I recently saved this recipe to make sometime this fall. Snickerdoodles seem to be a universal hit whenever I take them to potlucks.

Pumpkin Snickerdoodles

Something that I have made for Thanksgiving Potlucks (and Christmas, too) is an Apple Cranberry Crisp. Easy and pretty. I use a recipe in one of my little church cookbooks, but this looks close:

Apple Cranberry Crisp

I’ve taken Smitten Kitchen’s raspberry bars, often baked in a loose bottom pan, to friendsgiving at work. No fork required, can be cut small for sampling, have been requested again.

https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/

Spice cake.

Rose Levy Beranbaum’s Lemon Poppyseed Cake

Calls for a lemon glaze that is brushed onto/into the top of the cake.

Delicious.

Bars seem a good choice. Maybe something other than pumpkin since there might be plenty of that. These Caramel Crumb Bars are very good.

Caramel Crumb Bars

Dough
8 oz butter (2 sticks), softened
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
2 1/2 cups all-purpose flour

Filling
4 tbls butter
1 tbls light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14 oz) can sweetened, condensed milk

One 9 x 13 x 2 inch pan, buttered and lined fully (bottom and sides) with buttered parchment or foil

Set rack in lowest level of oven and preheat to 350.

For the dough, beat the butter, sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2-3 minutes. Add the vanilla.

On lowest speed, beat in 2 1/4 cups flour, scraping the bowl and paddle with a rubber spatula, continuing to mix until the dough is smooth, and the flour has been absorbed.Remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. Using your palm, press the dough down evenly, without compressing it too much. Chill the dough lined pan. Work the remaining 1/4 cup flour into the remaining dough with your fingertips, so that it forms 1/8-1/4 inch crumbs. Set aside at room temp.

For the filling, in a medium saucepan, combine all filling ingredients and simmer, stirring occasionally. All the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Pour into a stainless steel bowl to cool for 5 minutes.

Remove the dough lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly on the dough. Scatter the crumb mixture on the filling.

Bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through, about 30 minutes.

Cool in the pan on a rack until lukewarm, 15-20 minutes. Lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into 2 inch squares.

Storage - Keep these at room temp if you are serving them within a day. If not, wrap and freeze them and make sure to defrost and bring to room temp. before serving.

Also Ina G’s Apple Pie Bars are a favorite.

Apple Pie Bars

I just took 2 Cranberry- Orange pecan loaves out of the oven .

Very easy to stir up and only 3 oz of oil in each loaf for a 9x5 glass pan. They have a 1/2 cup of buttermilk and a 1/2 cup of OJ in each loaf and a 1/2c white sugar and 1/2c brown sugar in each. So very low fat and low sugar compared to so many recipes. I’ve taken it to pot lucks and it always disappears first off the table.

Apples would be seasonal. A sheet pan apple cake is easy, portionable and portable.