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These Thanksgiving pumpkin bars have been the highlight of my family gatherings for years, combining the warm spices of the season with creamy frosting that melts in your mouth. The simple recipe yields perfect results every time, making it my go-to dessert when hosting holiday celebrations.
I first made these bars when looking for an alternative to traditional pumpkin pie for our Thanksgiving table. The bars were such a hit that they've now become more requested than the pie itself, with relatives asking for the recipe every single year.
Ingredients
- Eggs provide structure and richness to create that perfect cakey texture
- Canned pumpkin delivers authentic fall flavor without the hassle of preparing fresh
- Canola oil keeps the bars moist for days after baking
- All purpose flour creates the ideal structure for these bars
- Ground cinnamon adds that signature warm spice essential for pumpkin desserts
- Cream cheese creates an irresistibly tangy frosting that balances the sweetness
The quality of your cinnamon makes a noticeable difference here. Look for fresh, fragrant cinnamon rather than something that's been sitting in your cabinet for years.
Step-by-Step Instructions
- Beat the wet ingredients
- Begin by thoroughly beating eggs, sugar, oil and pumpkin until completely blended. The mixture should be smooth and uniform in color, which will take about 2 minutes with an electric mixer.
- Combine dry ingredients
- In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt until evenly distributed. This ensures your leavening agents are evenly distributed throughout the batter.
- Mix wet and dry
- Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Overmixing will develop gluten and make your bars tough rather than tender.
- Bake to perfection
- Pour the batter into an ungreased 15x10x1 inch baking pan, spreading it evenly. Bake at 350°F for 25 30 minutes until a toothpick inserted in the center comes out clean.
- Prepare the frosting
- While the bars cool completely, beat cream cheese, confectioners sugar, butter and vanilla until smooth. Add just enough milk to create a spreadable consistency.
- Frost and serve
- Once bars are completely cool, spread the cream cheese frosting evenly over the surface. Cut into 24 squares and watch them disappear.
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The cinnamon is truly the star of this recipe. I once accidentally doubled the amount and discovered the bars were even better with that extra spice kick. My grandmother now insists this was her secret all along, though I know better.
Storage Solutions
These pumpkin bars actually improve in flavor after a day in the refrigerator, making them perfect for advance preparation. Store them in an airtight container with layers separated by parchment paper to prevent sticking. They'll stay fresh for up to five days refrigerated, though they rarely last that long in my household. For longer storage, you can freeze unfrosted bars for up to three months wrapped tightly in plastic wrap and foil.
Seasonal Variations
While these bars are perfect for Thanksgiving, they adapt beautifully to other seasons with simple tweaks. For Christmas, add a quarter teaspoon of cloves and nutmeg to the batter and sprinkle the frosted bars with cinnamon sugar. In spring, lighten things up by adding orange zest to both the batter and frosting. Summer versions benefit from a handful of toasted chopped pecans sprinkled on top of the frosting for added texture and flavor contrast.
Serving Suggestions
These bars shine when served slightly chilled, allowing the frosting to set but not be too firm. For an elegant presentation, cut them into perfect squares using a knife dipped in hot water and wiped clean between cuts. Pair with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon for special occasions. For coffee gatherings, I sometimes drizzle them with a light caramel sauce before serving for an indulgent twist that always receives compliments.
The Secret to Perfect Texture
The texture of these pumpkin bars falls somewhere between cake and a dense brownie, creating that perfect bite that keeps people coming back for more. The key is not overmixing once you add the flour, which can develop gluten and toughen the final result. I learned this the hard way after vigorously beating one batch that turned out disappointingly rubbery. Now I mix just until the flour disappears, sometimes even finishing with a spatula rather than the mixer for the gentlest incorporation.
Recipe Q&A
- → Can I make these pumpkin bars ahead of time?
Yes, these pumpkin bars can be made 1-2 days in advance. Store them covered in the refrigerator to maintain freshness. The flavor actually improves as the spices have time to meld.
- → Can I use fresh pumpkin instead of canned?
Absolutely! Substitute the 15-ounce can with 1½ cups of fresh pumpkin purée. Make sure to drain excess moisture from the fresh pumpkin to maintain the proper consistency.
- → How should I store leftovers?
Store leftover bars in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration to stay fresh and safe.
- → Can I freeze these pumpkin bars?
Yes, these freeze well for up to 3 months. Freeze them in a single layer, then wrap individually or store in airtight containers with parchment between layers. Thaw overnight in the refrigerator before serving.
- → Can I add other spices to the pumpkin batter?
Definitely! While this recipe calls for cinnamon, you can enhance the flavor with additions like ½ teaspoon each of nutmeg, ginger, and cloves for a more complex pumpkin spice flavor.
- → What can I use instead of canola oil?
Vegetable oil makes the best substitute. You could also use melted coconut oil or melted butter, though these alternatives may slightly alter the texture and flavor profile.