Whether you’re celebrating with a small group or getting together with the whole crew, it’s no secret that we’re all grateful we can actually get together for Thanksgiving this year! In our book this calls for classic traditions like pumpkin-filled treats, turkey fatigue, and football.

Courtney here — and today I’m making small-batch pumpkin cake bars with cream cheese frosting. I made this a lot last year when it was mostly just me and my husband during the holiday season, but these are perfect for any size group - just double up the recipe for a larger gathering!

I’m not gonna lie, of all the pies, cookies, and cakes I’ve made, these are by far my favorite. The cake is so light, fluffy, and full of flavor. Topped with cream cheese frosting and a dash of pumpkin spice, this thanksgiving dessert recipe is ideal as a post-turkey indulgence or a treat with your morning coffee.

It’s also way less complex than the average Thanksgiving dessert. As much as I love a gorgeous lattice pie crust or a perfectly flooded royal icing cookie, this year is all about simple for me.

Inspired by and adapted from Fork in the Kitchen, this is my take on a pumpkin-roll-meets-spice-cake turkey day treat.

A few tips before you begin:

Use a jelly roll pan to make this recipe (mine is 9.5 x 12.5 inches). The 1-inch edges on these special baking pans will hold in all the batter and result in evenly baked, golden brown edges.
Put your eggs out 30 minutes before you start so they come to room temperature. Do this 30-60 minutes before you make your frosting with the butter and cream cheese, too. Let your cake cool completely before frosting!

Recipe:

Pumpkin Cake Bars With Cream Cheese Frosting

Cake Bars:

1 cup all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs at room temperature
¾ cup plus 2 tbsp sugar
½ cup vegetable oil
½ can pumpkin puree

Cream Cheese Frosting:

4 oz. cream cheese at room temperature
6 tbsp. butter at room temperature
1 tsp. vanilla
1 tbsp. milk or heavy cream
3 cups powdered sugar

Optional:

Pumpkin Pie Spice for topping

Instructions:

Preheat oven to 350 degrees.
Sift all your dry ingredients together in a medium bowl: flour, baking powder, baking soda, cinnamon and salt.
In a large bowl with an electric mixer, combine eggs, sugar, and vegetable oil and mix until combined. Add pumpkin and mix until combined. Add dry ingredients and mix until combined.
Pour batter onto an ungreased (yes ungreased!) medium jelly roll pan (mine is 9.5 x 12.5 inches) and bake for 15-18 minutes. You’ll know the cake is done when the edges are slightly brown and a toothpick comes out clean once inserted into the center (baking time will depend on the pan size you use). Let cake cool completely.
Mix cream cheese, butter, vanilla, and milk or heavy cream in a large bowl in an electric mixer until combined. Add powdered sugar one cup at a time until frosting is completely smooth.
Spread frosting on completely cooled cake evenly and top with pumpkin pie spice for extra flavor!