11 Best Thanksgiving Dessert Bars

Dessert bars are a host’s best friend on Thanksgiving: they bake in one pan, slice into neat squares, travel well and serve a crowd without any pie dough to roll. This collection brings the classic flavors of the holiday table, pumpkin, pecan, apple, cranberry, sweet potato and maple, into easy, hand-held form.

Most of these bars bake in a 9 x 13-inch pan and cut into 16 to 24 pieces, and many taste even better made a day ahead. Mix and match a few for a dessert buffet, or bring a pan to a Friendsgiving potluck.

1. Pumpkin Pie Bars

A buttery brown sugar shortbread crust holds a silky, spiced pumpkin custard for all the flavor of pumpkin pie with none of the rolling and crimping. They slice best after a night in the fridge.

Servings: 24

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced

For the filling:

• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup heavy cream
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper, leaving an overhang.
2. Pulse the crust ingredients in a food processor until crumbly, press firmly into the pan and bake for 18 to 20 minutes, until golden at the edges.
3. Whisk the filling ingredients until smooth and pour over the warm crust.
4. Bake for 25 to 30 minutes, until the filling is set with only a slight jiggle and reads 160°F (71°C).
5. Cool to room temperature, then refrigerate for at least 2 hours or up to 2 days. Cut into 24 bars and top with whipped cream.

2. Pecan Pie Bars

A press-in shortbread crust topped with a gooey brown sugar filling and plenty of toasted pecans gives you pecan pie in a sturdy, portable bar. They keep well for days, so they’re easy to bake ahead.

Servings: 24

Total time: 1 hour 10 minutes, plus cooling

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced

For the filling:

• 4 large eggs
• 1 cup packed light brown sugar
• 1 cup dark corn syrup
• 4 tablespoons unsalted butter, melted
• Seeds scraped from 1/2 vanilla bean (optional)
• 1/2 teaspoon kosher salt
• 2 1/2 cups chopped toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper, leaving an overhang.
2. Pulse the crust ingredients until crumbly, press firmly into the pan and bake for 18 to 20 minutes, until lightly golden.
3. Whisk the eggs, brown sugar, corn syrup, butter, vanilla seeds, if using, and salt, then stir in the pecans. Pour over the hot crust.
4. Bake for 25 to 30 minutes, until set with a slight wobble in the center and 200°F (93°C).
5. Cool completely, chill for 1 hour for clean cuts and cut into 24 bars. Store airtight for up to 4 days.

3. Apple Crumb Bars

One buttery cinnamon dough forms both the crust and the crumbly topping, with a layer of tender spiced apples tucked in between. They taste like apple pie and are much easier to serve.

Servings: 24

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the crust and crumb:

• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) cold unsalted butter, diced
• 1 large egg

For the filling:

• 4 cups peeled, diced apples (about 4 apples)
• 1/2 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C) and line a 9 x 13-inch pan with parchment paper.
2. Whisk the flour, sugar, baking powder, salt and cinnamon. Cut in the butter until crumbly, then mix in the egg until the dough forms clumps.
3. Press two-thirds of the dough firmly into the pan.
4. Toss the apples with the brown sugar, flour, cinnamon and lemon juice and spread over the crust. Crumble the remaining dough over the top.
5. Bake for 40 to 45 minutes, until golden and the apples are tender. Cool completely and cut into 24 bars.

4. Frosted Cranberry White Chocolate Bars

Chewy brown sugar blondies studded with white chocolate and dried cranberries get a tangy orange cream cheese frosting and a festive topping. Cut them into triangles for a pretty, holiday-ready platter.

Servings: 24

Total time: 45 minutes, plus cooling

Ingredients

For the bars:

• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 3/4 cup white chocolate chips
• 1/2 cup dried cranberries

For the frosting and topping:

• 8 ounces cream cheese, softened
• 1 1/2 cups confectioners’ sugar
• 1 teaspoon grated orange zest
• 1/2 cup dried cranberries, chopped
• 2 ounces white chocolate, melted

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Whisk the melted butter and brown sugar, then whisk in the eggs. Stir in the flour, baking powder, salt and ginger, then fold in the white chocolate chips and cranberries.
3. Spread in the pan and bake for 20 to 25 minutes, until golden and a toothpick comes out with a few moist crumbs. Cool completely.
4. Beat the cream cheese, confectioners’ sugar and orange zest until smooth and spread over the bars.
5. Sprinkle with the chopped cranberries and drizzle with the melted white chocolate. Chill for 30 minutes, then cut into 12 squares and each square into 2 triangles. Store in the refrigerator.

5. Sweet Potato Pie Bars

A tender brown sugar shortbread crust is topped with a smooth, warmly spiced sweet potato filling for a Southern classic in easy bar form. They’re best made a day ahead and served cold with whipped cream.

Servings: 24

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced

For the filling:

• 2 cups mashed cooked sweet potatoes
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 3 tablespoons unsalted butter, melted
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Pulse the crust ingredients until crumbly, press firmly into the pan and bake for 18 to 20 minutes, until lightly golden.
3. Whisk the filling ingredients until smooth and pour over the warm crust.
4. Bake for 25 to 30 minutes, until set with a slight jiggle and 160°F (71°C) in the center.
5. Cool for 1 hour, refrigerate for at least 2 hours or up to 2 days, and cut into 24 bars. Top with whipped cream.

6. Pumpkin Chocolate Chip Bars

Soft, cakey pumpkin bars loaded with chocolate chips are mixed in one bowl and bake in about 25 minutes. They’re a guaranteed favorite with kids and a nice break from the richer pies.

Servings: 24

Total time: 40 minutes, plus cooling

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup pure pumpkin purée
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Whisk the melted butter with both sugars, then whisk in the egg and pumpkin.
3. Stir in the flour, baking soda, baking powder, salt and pumpkin pie spice, then fold in the chocolate chips.
4. Spread in the pan and bake for 25 to 30 minutes, until a toothpick comes out clean.
5. Cool completely and cut into 24 bars.

7. Pear Ginger Crumble Bars

A buttery oat crust and crumble sandwich a layer of juicy pears brightened with fresh and crystallized ginger. They’re a little unexpected on the Thanksgiving table and always disappear fast.

Servings: 24

Total time: 1 hour 5 minutes, plus cooling

Ingredients

For the crust and crumble:

• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, melted

For the filling:

• 3 ripe but firm pears, peeled, cored and diced
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon finely chopped crystallized ginger
• 1/2 teaspoon ground ginger
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Mix the flour, oats, brown sugar, ginger, baking soda and salt, then stir in the melted butter until crumbly.
3. Press two-thirds of the mixture into the pan and bake for 10 minutes.
4. Toss the pears with the sugar, cornstarch, crystallized ginger, ground ginger and lemon juice and spread over the crust. Sprinkle with the remaining crumble and press lightly.
5. Bake for 30 to 35 minutes, until golden and bubbling at the edges. Cool completely and cut into 24 bars.

8. Gingerbread Bars with Cream Cheese Frosting

Soft, chewy gingerbread bars made with molasses and warm spices are topped with a thick, tangy cream cheese frosting. They bridge Thanksgiving and the holidays beautifully.

Servings: 24

Total time: 40 minutes, plus cooling

Ingredients

For the bars:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup packed dark brown sugar
• 1/2 cup unsulphured molasses
• 1 large egg
• 1/2 cup whole milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

For the frosting:

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups confectioners’ sugar
• Pinch of ground cinnamon, plus more for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Whisk the melted butter, brown sugar, molasses, egg and milk, then stir in the flour, baking soda, salt and spices until smooth.
3. Spread in the pan and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely.
4. Beat the frosting ingredients until fluffy and spread over the bars. Dust with cinnamon.
5. Cut into 24 bars and store in the refrigerator for up to 4 days.

9. Salted Caramel Brownies

Fudgy, deeply chocolatey brownies swirled with caramel and finished with flaky salt are a crowd-pleasing alternative for guests who skip the pie. They also freeze well once cut.

Servings: 16

Total time: 50 minutes, plus cooling

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 6 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1/2 cup thick caramel sauce
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9-inch square pan with parchment paper.
2. Melt the butter and chocolate together, then whisk in both sugars and the eggs until glossy.
3. Stir in the flour, cocoa and salt and spread in the pan.
4. Dollop the caramel over the top, swirl with a knife and sprinkle with flaky salt.
5. Bake for 28 to 32 minutes, until a toothpick comes out with moist crumbs. Cool completely and cut into 16 squares.

10. Maple Walnut Bars

A buttery brown sugar shortbread crust is topped with a chewy maple caramel loaded with toasted walnuts. Think pecan pie bars with a maple twist, and they’re even better the next day.

Servings: 24

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the crust:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt

For the topping:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup heavy cream
• 1/4 teaspoon kosher salt
• 2 1/2 cups chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper, leaving an overhang.
2. Beat the butter and brown sugar until creamy, add the flour and salt and mix until crumbly. Press into the pan and bake for 20 minutes, until lightly golden.
3. Bring the butter, brown sugar, maple syrup, cream and salt to a boil in a saucepan and boil for 2 minutes, stirring. Stir in the walnuts.
4. Pour over the hot crust and bake for 20 minutes, until bubbling across the surface.
5. Cool completely and cut into 24 bars. Store airtight for up to 5 days.

11. Chai Sugar Cookie Bars

Soft sugar cookie bars scented with cinnamon, cardamom and ginger are topped with a fluffy cinnamon buttercream. They’re a cozy, lighter-tasting option next to pumpkin and pecan.

Servings: 24

Total time: 45 minutes, plus cooling

Ingredients

For the bars:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice

For the frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 1/2 cups confectioners’ sugar
• 2 to 3 tablespoons whole milk
• 1/2 teaspoon ground cinnamon, plus more for dusting
• Pinch of ground cardamom

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Beat the butter and sugar until fluffy, then beat in the eggs. Mix in the flour, baking powder, salt and spices on low until combined.
3. Press the dough evenly into the pan and bake for 20 to 25 minutes, until lightly golden at the edges. Cool completely.
4. Beat the frosting ingredients until fluffy, spread over the bars and dust with cinnamon.
5. Cut into 24 bars and store airtight for up to 4 days.