This easy Thanksgiving dessert is the kind of semi-homemade treat that saves the day when the oven is already working hard and you still want something warm, festive, and special for the table. Using frozen sugar cookie dough as the base makes it wonderfully simple, and with just a handful of pantry-friendly ingredients, you can turn it into a cozy fall dessert bar that tastes buttery, spiced, and perfect for sharing after a big holiday meal.
Serve these dessert bars slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-comforting finish. They also pair nicely with hot coffee, spiced tea, or apple cider, and if you are setting out a Thanksgiving sweets board, they fit right in alongside pecan pie, pumpkin treats, and fresh fruit.
6-Ingredient Oven Baked Thanksgiving Dessert
Servings: 12
Ingredients
2 solid frozen unthawed sugar cookie dough logs
1 cup pumpkin puree
1 can sweetened condensed milk (14 ounces)
1 large egg
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans
Directions
1. Preheat your oven to 350°F and lightly grease a rimmed sheet pan or quarter sheet pan. Place the solid frozen unthawed sugar cookie dough logs in the pan and let them sit for just a few minutes, only until you can slice them safely.
2. Slice the cookie dough logs into rounds and arrange the slices across the pan. Press them together with clean fingers or the bottom of a glass to form an even crust layer covering the bottom of the pan.
3. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, and pumpkin pie spice until smooth and well combined.
4. Pour the pumpkin mixture over the cookie crust and spread it gently into an even layer. Sprinkle the chopped pecans over the top.
5. Bake for 30 to 35 minutes, or until the edges are lightly golden and the pumpkin layer is set in the center. Cool completely before slicing into bars for the cleanest pieces.
6. Cut into squares and serve as is, or add whipped cream if you have it on hand. For a holiday touch, a tiny extra sprinkle of pumpkin pie spice on top is lovely.
Variations & Tips
For picky eaters: Leave off the pecans and bake the bars plain if your family prefers a softer, smoother topping. You still get all that pumpkin spice flavor without the crunch.
Extra cozy version: Add a spoonful of whipped cream or a small scoop of vanilla ice cream when serving. The cool creamy topping makes these bars feel a little more special for company.
Make-ahead tip: Bake these the day before Thanksgiving, cool them fully, and refrigerate. Slice once chilled, then let them sit at room temperature for a bit before serving for the best texture.
Pan tip: A quarter sheet pan or similarly sized rimmed baking pan works best so the layers are not too thin. If your pan is much larger, the dessert may bake faster and come out flatter.
Flavor twist: Swap the pecans for chopped walnuts if that is what you have in the pantry. You can also add a light drizzle of caramel after baking for a richer dessert table treat.