Most Popular Thanksgiving Dessert Bars
Thanksgiving brings a full table and a crowded oven. Dessert bars solve a real problem. They bake in one pan, travel well, slice cleanly, and let you offer more than one flavor without juggling several pies. You can cut small squares for a tasting plate or larger rectangles for a plated dessert. They also hold up better than pie slices on a buffet. That means less worry about weeping fillings or collapsed crusts while guests serve themselves.
The flavor direction is familiar. Think pecan, pumpkin, apple, cranberry, and warm spice. Bars use those profiles in layers that bake at steady temperatures and set firmly enough to slice. That makes timing easier when the main course and sides are competing for the oven. Most bases are shortbread, cookie crumb, or blondie style. Each gives structure and a pleasant snap or chew under a soft filling.
Make-ahead is another strength. Many bars improve after a night in the fridge. The chill helps flavors settle and the texture firm up. You can bake on Wednesday, chill overnight, and slice clean bars on Thursday. Wrapped and refrigerated, most keep three to four days. Some freeze well for a month, which helps if you are spreading the work across a week.
Portion control matters on a heavy holiday. Bars make it simple. Cut twenty four pieces from a 9 by 13 pan for modest servings, or sixteen for a richer bite. A mix of sizes can help a crowd that has already sampled every side on the table. You can garnish with a dusting of powdered sugar, a thin drizzle of glaze, or a few toasted nuts. Keep garnishes light so the top stays firm and stackable.
The recipes below cover the most requested flavors. Each one favors straightforward methods and common pantry items. Measurements are listed in both US and Metric. Bake times assume a metal 9 by 13 inch pan placed near the center of a preheated oven. Ovens vary, so start checking a few minutes early and look for visual cues like set centers and lightly browned edges. Cool bars fully before slicing to get tidy edges. Use a long sharp knife and wipe between cuts. Line pans with parchment that overhangs the long sides so you can lift the slab out for clean slicing on a board.
What makes a great Thanksgiving bar
A sturdy base. A flavorful filling that sets cleanly. Warm spices used with restraint. Balanced sweetness with some texture or tartness for contrast. And a make-ahead window that keeps your day simple.
Gooey Pecan Pie Bars
Equipment
9 by 13 inch metal baking pan, parchment, mixing bowls, whisk, spatula.
Time
Prep 15 minutes. Bake 12 minutes for crust plus 25 to 30 minutes for filling. Cool 2 hours.
Ingredients
Shortbread crust
- All-purpose flour: 2 cups | 250 g
- Granulated sugar: 1/2 cup | 100 g
- Fine salt: 1/2 teaspoon | 3 g
- Unsalted butter, melted: 1 cup | 227 g
Pecan filling
- Large eggs: 3
- Light corn syrup: 1 cup | 240 ml
- Brown sugar, packed: 1 cup | 200 g
- Unsalted butter, melted and cooled: 2 tablespoons | 28 g
- Vanilla extract: 1 teaspoon | 5 ml
- Fine salt: 1/2 teaspoon | 3 g
- Pecans, coarsely chopped: 2 1/2 cups | 250 g
Instructions
- Heat oven to 350°F | 175°C. Line pan with parchment with overhang.
- Stir flour, sugar, and salt. Add melted butter and mix until evenly damp. Press firmly into pan.
- Bake crust 12 minutes until set and pale golden.
- Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Fold in pecans.
- Pour over hot crust. Bake 25 to 30 minutes until center is set with a slight jiggle and the top looks glossy.
- Cool completely in the pan. Lift out and cut into 24 squares.
Servings
Makes 24 bars.
Nutritional information (per bar, approximate)
Calories 280. Fat 17 g. Saturated fat 5 g. Carbohydrates 31 g. Fiber 2 g. Sugars 20 g. Protein 3 g. Sodium 95 mg.
Variation tip
For a chocolate note, scatter 1/2 cup | 85 g mini chocolate chips over the hot crust before adding the filling.
Pumpkin Cheesecake Swirl Bars
Equipment
9 by 13 inch metal pan, parchment, mixer or whisk, bowls, spatula, toothpick.
Time
Prep 20 minutes. Bake 8 minutes for crust plus 30 to 35 minutes for filling. Cool 3 hours and chill 2 hours.
Ingredients
Crust
- Graham cracker crumbs or similar plain crumbs: 1 1/2 cups | 150 g
- Granulated sugar: 1/4 cup | 50 g
- Unsalted butter, melted: 6 tablespoons | 85 g
Cheesecake base
- Cream cheese, softened: 16 ounces | 454 g
- Granulated sugar: 1/2 cup | 100 g
- Large eggs: 2
- Vanilla extract: 1 teaspoon | 5 ml
- Fine salt: pinch
Pumpkin layer
- Pumpkin puree: 1 cup | 240 g
- Granulated sugar: 1/3 cup | 65 g
- Ground cinnamon: 1 teaspoon | 3 g
- Ground ginger: 1/2 teaspoon | 1 g
- Ground nutmeg: 1/4 teaspoon | 0.5 g
- All-purpose flour: 1 tablespoon | 8 g
Instructions
- Heat oven to 350°F | 175°C. Line pan with parchment.
- Mix crumbs, sugar, and butter. Press into pan. Bake 8 minutes. Reduce oven to 325°F | 165°C.
- Beat cream cheese and sugar until smooth. Beat in eggs, vanilla, and salt.
- Reserve 1 cup | 240 ml cheesecake batter. To the bowl, add pumpkin, sugar, spices, and flour. Mix until smooth.
- Spread pumpkin batter over the crust. Dollop the reserved cheesecake batter over the top. Swirl with a toothpick.
- Bake 30 to 35 minutes until edges are set and center has a gentle wobble.
- Cool to room temperature, then chill 2 hours before cutting.
Servings
Makes 24 bars.
Nutritional information (per bar, approximate)
Calories 210. Fat 12 g. Saturated fat 7 g. Carbohydrates 22 g. Fiber 1 g. Sugars 16 g. Protein 3 g. Sodium 120 mg.
Snickerdoodle Apple Cream Cheese Bars
Equipment
9 by 13 inch metal pan, parchment, mixer, bowls, spatula.
Time
Prep 25 minutes. Bake 35 to 40 minutes. Cool 2 hours and chill 1 hour.
Ingredients
Cookie base and top
- All-purpose flour: 2 1/4 cups | 280 g
- Cream of tartar: 1 teaspoon | 2 g
- Baking soda: 1/2 teaspoon | 3 g
- Fine salt: 1/2 teaspoon | 3 g
- Granulated sugar: 3/4 cup | 150 g
- Brown sugar, packed: 1/4 cup | 50 g
- Unsalted butter, softened: 1/2 cup | 113 g
- Neutral oil: 1/4 cup | 60 ml
- Large egg: 1
- Large egg yolk: 1
- Vanilla extract: 1 teaspoon | 5 ml
- Ground cinnamon: 1 teaspoon | 3 g
Cream cheese layer
- Cream cheese, softened: 8 ounces | 226 g
- Granulated sugar: 1/4 cup | 50 g
- Large egg: 1
Apple layer
- Apples, peeled and diced small: 2 cups | 240 g
- Lemon juice: 1 tablespoon | 15 ml
- Granulated sugar: 2 tablespoons | 25 g
- Ground cinnamon: 1 teaspoon | 3 g
Cinnamon sugar for topping
- Granulated sugar: 2 tablespoons | 25 g
- Ground cinnamon: 1/2 teaspoon | 1.5 g
Instructions
- Heat oven to 350°F | 175°C. Line pan with parchment.
- Whisk flour, cream of tartar, baking soda, salt, and cinnamon. In another bowl beat butter, oil, and both sugars until creamy. Beat in egg, yolk, and vanilla. Add dry mix and blend to a soft dough.
- Stir cream cheese with sugar until smooth. Beat in egg.
- Toss apples with lemon juice, sugar, and cinnamon.
- Press about two thirds of dough into the pan. Spread cream cheese mixture over it. Scatter apples on top. Crumble remaining dough over apples. Sprinkle with cinnamon sugar.
- Bake 35 to 40 minutes until top is golden and the center feels set.
- Cool fully. Chill 1 hour for easier slicing.
Servings
Makes 24 bars.
Nutritional information (per bar, approximate)
Calories 230. Fat 11 g. Saturated fat 6 g. Carbohydrates 30 g. Fiber 1 g. Sugars 18 g. Protein 3 g. Sodium 115 mg.
Cranberry Orange Streusel Bars
Equipment
9 by 13 inch metal pan, parchment, food processor or pastry cutter, bowls, saucepan, spatula.
Time
Prep 25 minutes. Bake 35 to 40 minutes. Cool 2 hours.
Ingredients
Crust and streusel
- All-purpose flour: 2 cups | 250 g
- Granulated sugar: 1/2 cup | 100 g
- Fine salt: 1/2 teaspoon | 3 g
- Unsalted butter, cold and cubed: 1 cup | 227 g
- Old fashioned rolled oats, for topping only: 1/2 cup | 50 g
Cranberry filling
- Fresh or frozen cranberries: 3 cups | 300 g
- Granulated sugar: 3/4 cup | 150 g
- Orange zest: from 1 large orange
- Orange juice: 2 tablespoons | 30 ml
- Cornstarch: 1 tablespoon | 8 g
- Water: 2 tablespoons | 30 ml
Instructions
- Heat oven to 350°F | 175°C. Line pan with parchment.
- Pulse flour, sugar, and salt with cold butter until coarse crumbs form. Reserve 2 cups | about 300 g mixture for topping. Press the rest firmly into the pan.
- In a saucepan combine cranberries, sugar, orange zest, and juice. Simmer 5 to 7 minutes until some berries burst. Stir cornstarch with water and add. Cook 1 minute until glossy and thick. Cool 5 minutes.
- Spread cranberry filling over crust. Mix reserved crumbs with oats and sprinkle over the top.
- Bake 35 to 40 minutes until edges are golden and the top looks dry.
- Cool fully before slicing.
Servings
Makes 24 bars.
Nutritional information (per bar, approximate)
Calories 180. Fat 9 g. Saturated fat 5 g. Carbohydrates 24 g. Fiber 1 g. Sugars 14 g. Protein 2 g. Sodium 70 mg.
Gingersnap Spice Bars with Maple Glaze
Equipment
9 by 13 inch metal pan, parchment, bowls, whisk, spatula.
Time
Prep 15 minutes. Bake 20 to 25 minutes. Cool 1 hour.
Ingredients
Crumb base
- Gingersnap cookie crumbs: 2 cups | 220 g
- Unsalted butter, melted: 6 tablespoons | 85 g
Spice blondie
- Unsalted butter, melted and cooled: 1/2 cup | 113 g
- Brown sugar, packed: 1 cup | 200 g
- Large egg: 1
- Vanilla extract: 1 teaspoon | 5 ml
- All-purpose flour: 1 cup | 125 g
- Baking powder: 1/2 teaspoon | 2 g
- Fine salt: 1/4 teaspoon | 1.5 g
- Ground ginger: 1 teaspoon | 3 g
- Ground cinnamon: 1/2 teaspoon | 1.5 g
- Ground cloves: 1/4 teaspoon | 0.5 g
Maple glaze
- Powdered sugar: 1 cup | 120 g
- Pure maple syrup: 2 tablespoons | 30 ml
- Milk: 1 to 2 tablespoons | 15 to 30 ml
- Fine salt: tiny pinch
Instructions
- Heat oven to 350°F | 175°C. Line pan with parchment.
- Mix crumbs with melted butter. Press firmly into the pan.
- Whisk melted butter and brown sugar. Whisk in egg and vanilla. Stir in flour, baking powder, salt, and spices. Spread over the crumb base.
- Bake 20 to 25 minutes until the top is set and a tester comes out with a few moist crumbs.
- Cool 30 minutes. Whisk glaze ingredients until smooth and pourable. Drizzle over bars. Let set before cutting.
Servings
Makes 24 bars.
Nutritional information (per bar, approximate)
Calories 190. Fat 8 g. Saturated fat 5 g. Carbohydrates 29 g. Fiber 0 g. Sugars 20 g. Protein 2 g. Sodium 85 mg.
Make-ahead and storage
Cool bars fully. Refrigerate in an airtight container with parchment between layers. Most keep 3 to 4 days. For longer storage, freeze slabs well wrapped for up to 1 month. Thaw overnight in the fridge and glaze after thawing if a glaze is used.
Serving ideas for a mixed platter
Offer two nut options and two fruit options for balance. A small bowl of lightly sweetened whipped cream pairs well with pumpkin and apple. Thin orange zest strips complement cranberry. Toasted pecan halves add a tidy finish to pecan bars. Keep garnishes simple so slices stay neat.
With these five bar recipes you can cover the most popular Thanksgiving flavors while keeping the bake schedule calm and predictable. The textures range from gooey to creamy to crumbly. The flavors are seasonal and familiar. The format makes sharing easy, which is the point of the day.
