Thanksgiving Pumpkin Bars are a moist and spiced dessert that feels like a cross between pumpkin bread and cake. I remember my aunt bringing a tray to our family gathering—soft, fluffy bars topped with a thick layer of cream cheese frosting. They disappeared in minutes, with everyone sneaking back for seconds. Sweet, tender, and festive, pumpkin bars are the perfect dessert for sharing during Thanksgiving.
Groceries
Ingredients
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
4 large eggs
1 ⅔ cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin puree
1 tsp vanilla extract
8 oz cream cheese, softened (for frosting)
½ cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10×15-inch baking pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another large bowl, beat eggs, sugar, oil, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Spread batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spread frosting over cooled bars and cut into squares.
Substitutions
Use whole wheat flour for a heartier version.
Replace vegetable oil with applesauce for lighter bars.
Add chopped walnuts or pecans for crunch.
Skip frosting for a simpler, snack-style bar.
Equipment
Mixing bowls
Whisk
Hand or stand mixer
Measuring cups and spoons
10×15-inch baking pan
Oven
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze unfrosted bars wrapped tightly for up to 2 months. Frost after thawing.
Reheating: Not necessary, best enjoyed chilled or at room temperature.
Top Tips
Cool bars fully before frosting to prevent melting.
Use room temperature cream cheese for smooth frosting.
Cut bars with a sharp knife and wipe clean between slices.
Decorate with cinnamon dusting or chopped nuts for presentation.
FAQs
Can I make pumpkin bars ahead of time?
Yes, they can be baked and frosted a day in advance.
Can I make them without frosting?
Yes, they’re delicious plain or with a light glaze.
Why are my bars dense?
Overmixing the batter can make them heavy—stir gently until combined.
Can I turn this into cupcakes?
Yes, pour into muffin tins and bake for 18–20 minutes.