Thanksgiving is a time for sharing delicious food and making cherished memories, but it can often come with considerable stress in the kitchen. That’s precisely where these pumpkin pie slice sugar cookie bars shine! They offer all the festive charm and incredible flavor of homemade holiday treats without any of the usual fuss. Here’s a closer look at why you’ll absolutely adore making (and, of course, eating!) them:

1. No Cookie Cutters Needed: A True Time-Saver! Forget the tedious and often messy process of rolling out dough, carefully cutting individual cookies with various shapes, and then repeatedly gathering and re-rolling dough scraps. These Thanksgiving sugar cookie bars are made using my all-time favorite thick & soft sugar cookie bar recipe, which bakes beautifully in a single 9×13 pan. This method is the ultimate solution when you crave homemade goodness but want to avoid the time-consuming steps of traditional cookie preparation. It significantly streamlines your holiday baking, making it much more enjoyable and efficient. Plus, no dough waste means more deliciousness for everyone!
2. No Fancy Decorating Skills Required: Simple & Stunning! Are you often intimidated by intricate cookie designs? Put those worries aside! These adorable pumpkin pie slice cookies don’t demand a professional touch. As long as you can confidently spread frosting evenly and pipe a few simple lines and a single star, you possess all the necessary skills to create these impressive treats. The design is wonderfully charming, slightly rustic, and incredibly forgiving, making it perfect for home bakers of all experience levels. You’ll be genuinely amazed at how professional and polished they look with minimal effort – perfect for impressing guests without the stress!
3. Perfect Size for Holiday Cookie Platters & Dessert Spreads! One of the standout features of this recipe is the yield. After following our straightforward cutting method, you’ll have 24 perfectly sized pumpkin pie slice cookies. Their individual, uniform portions make them an ideal addition to any holiday cookie platter, a festive dessert buffet, or simply as delightful grab-and-go treats for friends and family. They are effortlessly easy to serve, convenient to eat, and are guaranteed to be a hit with guests young and old. Forget the need for forks or plates – these are pure, delicious, and convenient bites of holiday cheer!

Psst! If you love the innovative cutting technique used here, you’ll be thrilled to know these bars utilize the same brilliant method as my easy Christmas tree cookies. So, be sure to save this clever idea for your upcoming holiday baking endeavors as well! It’s a versatile and stress-free approach that simplifies holiday treat making across seasons.

Step 1: Prepare and Bake Your Soft & Thick Sugar Cookie Bars

Begin by using the detailed recipe card provided below to mix your sugar cookie dough. The secret to an outstanding sugar cookie bar lies in achieving the perfect dough consistency: it should be notably thick and possess a soft, pliable texture. When gently pinched between your fingers, the dough should feel remarkably similar to fresh play-doh and, crucially, should not be overly sticky. If you’re utilizing a handheld mixer, your dough might appear a bit less solid than what you see in our reference photo, but rest assured, this is perfectly acceptable and will still yield excellent results. Always remember to measure your flour accurately using the “spoon and level” method to prevent the dough from becoming too dry, which can lead to crumbly bars.

Don’t skip the parchment! Lining your 9×13 pan with a parchment paper “sling” is an absolutely critical step for achieving those clean, precise cuts that are essential for making these bars look like individual pie slices. Attempting to cut them directly in the pan without the parchment paper will prove to be significantly more difficult and will most likely result in messy, uneven edges, detracting from their charming appearance.

Step 2: Master Your Buttercream: Make & Color the Frosting

While your delightful sugar cookie bars are baking and then cooling, seize this perfect opportunity to whip up the homemade buttercream frosting. This frosting is specifically designed to be both wonderfully soft for spreading and robust enough to hold its piped decorative details. Once you’ve mixed your buttercream to a smooth, airy, and fluffy consistency, divide it into three portions and use the following precise amounts and gel food coloring formulas to create your festive, autumnal palette:

1. White Frosting (for “Whipped Cream”): Carefully scoop approximately ½ cup of the freshly made, uncolored white frosting into a piping bag. Ensure this bag is already fitted with a star tip (either a Wilton 30 or Ateco 842 is ideal). This portion is reserved for the charming “whipped cream” dollop that will crown each individual cookie pie.
2. Brown Frosting (for “Pie Crust”): Take another ½ cup of your prepared buttercream and transfer it into a separate small mixing bowl. To achieve a realistic, warm brown shade reminiscent of a baked pie crust, dye this portion using 2 drops of Wilton brown gel food coloring combined with 2 drops of Wilton yellow gel food coloring. Mix until the color is uniform and rich. Once colored, gently transfer this frosting to a piping bag equipped with a round tip (Wilton #5 round tip).
3. Orange Frosting (for “Pumpkin Filling”): The remaining, largest portion of your buttercream frosting will become the vibrant orange “pumpkin filling.” To achieve a deep, authentic pumpkin hue, incorporate 8 drops of Wilton Orange, 6 drops of Wilton Yellow, and a single drop of Wilton Brown gel food coloring. Blend thoroughly until the color is consistent and richly pigmented. This generously sized portion will be smoothly spread over the entire cooled cookie bar.

Tip: I’ve found the Wilton gel food coloring kit to be an indispensable tool for all my baking projects. It’s incredibly long-lasting due to its concentrated nature and includes 8 versatile colors that can be effortlessly mixed and matched to create an endless array of beautiful shades for any occasion.

Step 3: Smoothly Spread the Orange Frosting Layer

Once your sugar cookie bars have cooled down completely – and this step is absolutely critical to prevent the frosting from melting into a sticky mess – carefully and evenly spread the vibrant orange frosting over the entire surface of the bars. Your goal here is to achieve a smooth, consistent layer that extends perfectly from edge to edge. After you’ve applied the frosting, immediately transfer the entire pan of frosted bars into the refrigerator for a chilling period of 20-30 minutes. This chilling step is incredibly important and cannot be skipped, as it allows the frosting to firm up significantly, making it much easier to achieve perfectly clean, crisp, and defined cuts in the subsequent step, which is essential for ensuring your pumpkin pie slices look their absolute best.

Step 4: Precisely Cut Your Bars Into Festive Pumpkin Pie Triangles

Now, for the most exciting part – transforming your beautifully frosted sugar cookie bars into individual, charming pumpkin pie slices! First, take a thin, sharp knife and carefully run it along any edges of the bars that are not covered by your parchment paper sling. This helps to loosen the slab from the pan. Then, using the convenient parchment paper overhang as handles, gently lift or slide the entire frosted sugar cookie slab out of the pan and transfer it onto a clean cutting board. This step is crucial, as it provides a stable surface and allows for far easier and much cleaner cuts than trying to slice them in the pan. Use the following detailed instructions and refer to the helpful photo references below to guide you in cutting perfect triangles:

1. Initial Dividing Cuts: Begin by using a large, straight-edged knife to first cut the entire slab of bars in half horizontally, aiming for two equal sections. Next, cut each of those halves in half again. This methodical approach will result in four even, rectangular sections, creating a clear grid for your subsequent triangle cuts.
2. Creating Individual Triangles: Starting with any one of the bottom quadrants, use your sharp knife to carefully cut diagonally from one corner to the opposite side. Then, cut from the middle of that first diagonal line back to the adjacent edge, forming your first triangle. Continue this process methodically, cutting each rectangular section into individual triangles. To maintain exceptionally clean edges and prevent the frosting from sticking to your blade, it is paramount to wipe your knife clean on a warm, damp cloth between each cut, or as frequently as needed to remove any frosting residue. This small step makes a huge difference in the final presentation.
3. Yield and Delicious Edges: Continue this precise cutting method until all sections have been transformed into delightful triangles. You should proudly yield approximately 24 adorable cookie “pies,” perfect for sharing. And don’t fret about the small, irregular edge pieces – consider those the baker’s delightful and well-deserved snack!

Step 5: Add the Finishing Touches and Pipe Decorative Details

Now for the magical final flourish that truly brings these pumpkin pie slices to life! Using the brown frosting, which you’ve already placed in a piping bag fitted with the round tip, carefully pipe a continuous zig-zag pattern along the widest, curved edge of each sugar cookie triangle. This simple but effective design expertly creates the illusion of a rustic, flaky pie crust, adding a delightful touch of authenticity. Once the “crust” is meticulously in place on all your cookie pies, switch to the white frosting, which is in the piping bag with the star tip. Pipe a beautiful, defined white star directly in the center of each pumpkin pie slice, perfectly mimicking a dollop of fresh whipped cream. These small, thoughtful details make an incredibly significant visual impact, elevating your cookie bars from simple treats to festive and charming works of edible art that are sure to be admired!

• Star piping tip: For the perfect, distinct whipped cream effect, I highly recommend using a Wilton 30 or an Ateco 842 tip; both create lovely, well-defined stars.
• Round piping tip: To craft the neat and convincing pie crust edge, the Wilton #5 round tip is consistently ideal for producing clean, consistent lines that truly enhance the illusion.

Expert Tips, Tricks & Delicious Variations for Your Cookie Bars

To ensure your Thanksgiving sugar cookie bars are a resounding success and can be enjoyed in various ways, here are some additional insights, common pitfalls to avoid, and creative ideas for customization:

• Don’t Overbake! The Ultimate Secret to Softness and Chewiness: This is perhaps the most crucial tip for achieving irresistibly soft and perfectly chewy sugar cookie bars. The absolute trick is to remove them from the oven precisely when you notice the very first, almost imperceptible hint of light golden brown forming around the edges of the pan. Crucially, the very center of the bars may still appear slightly underdone or even a bit pale, and this is exactly what you want! The residual heat retained within the hot baking pan will continue to gently bake the bars as they cool on the wire rack, ensuring they firm up to a perfect consistency while retaining that wonderfully soft, melt-in-your-mouth interior. Overbaking, even by a minute or two, can lead to dry, hard bars.
• Master the Parchment Sling for Pristine Cuts: We cannot emphasize this enough – utilizing a parchment paper “sling” is truly your best friend when making these cookie bars! By meticulously lining your 9×13 pan and leaving a generous 2-inch overhang on the two longer sides, you effectively create sturdy handles. These handles allow you to effortlessly lift the entire slab of completely cooled, frosted bars cleanly out of the pan and onto a cutting board. This indispensable technique eliminates the struggle of trying to cut directly in the pan and is vital for making clean, precise, and evenly shaped cuts with a large, sharp knife, transforming the cutting process from a potential frustration into a smooth and easy task.
• Elevate with Canned Frosting (A Fantastic Time-Saver!): While our homemade buttercream recipe is undeniably delicious and well worth the effort for its superior taste and texture, we completely understand that time can be a precious commodity, especially during the busy holiday season. In such instances, store-bought canned frosting can be a perfectly acceptable and fantastic alternative! To help it achieve a smoother, more spreadable consistency and a more “homemade” feel, I find it incredibly helpful to microwave canned frosting for a brief period of about 15-20 seconds. Before doing so, be absolutely certain that every single piece of the foil seal has been removed from the lid to prevent any arcing or issues in the microwave. You can also give it a quick whip with a hand mixer for a minute or two to fluff it up and improve its texture before spreading.
• Flavor Exploration & Spice it Up: For an extra layer of quintessential autumn flavor, consider adding a touch of pumpkin pie spice (about ½ to 1 teaspoon) directly to your cookie dough. Alternatively, a small pinch of cinnamon or nutmeg mixed into the orange frosting can also provide a delightful warmth and depth that complements the pumpkin pie theme beautifully.
• Creative Decorating Diversions: While our recommended piping tips create a classic and charming look, don’t hesitate to experiment with your own creative flair! For a simpler “whipped cream” effect, you could use a slightly larger round tip to pipe a single, smooth dot instead of a star. Or, for added texture and a subtle flavor boost, gently dust a tiny amount of cinnamon sugar or even a fine sprinkle of edible gold glitter on top of the orange frosting before piping the brown crust and white dollop. These small personal touches can make your cookie bars truly unique!

Don’t Forget This Idea for Christmas!

Loved the ingenious simplicity and undeniable charm of these Thanksgiving sugar cookie bars? You’ll be absolutely thrilled to discover that this incredibly versatile baking and cutting technique can be effortlessly adapted for other festive holidays as well! I’ve also developed an adorable Christmas tree version of this very recipe, which is, believe it or not, even simpler to make! This festive winter variation is particularly fantastic if you prefer to completely skip the piping stage altogether, as it often relies on colorful sprinkles and a charming star-shaped candy for decoration. It’s another brilliant and stress-free way to create memorable holiday treats without the usual fuss and elaborate steps, ensuring your holiday season is filled with deliciousness and ease!

Discover the Christmas Tree Cookie Bars

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Thanksgiving Sugar Cookie Bars (Pumpkin Pie Slices)

Skip the cookie cutters and rolling pins this Thanksgiving! Make these EASY pumpkin pie slice sugar cookie bars in a 9×13 pan. Simply bake, frost, and use the photo visuals below to cut into 24 perfectly-sized treats for your holiday dessert platters!

5 from 13 votes

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Total Time: 2 hours hrs

Servings: 24 cookie bars

By: Melissa Rose

Ingredients

Sugar Cookie Bars:

• 1 cup unsalted butter (2 sticks) softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 ½ teaspoons baking powder not baking soda!
• ½ teaspoon salt omit if using salted butter
• 2 ¼ cups all-purpose flour

Buttercream Frosting

• 1 cup unsalted butter (2 sticks) softened
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 4 cups powdered sugar
• 2-3 tablespoons milk

Topping

• Orange, yellow, and brown food coloring I use the Wilton gel food coloring kit

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Instructions

For the Sugar Cookie Bars:

• Preheat your oven to 350°F (175°C). If your butter is not already softened, you can gently microwave it for about 10 seconds to *slightly* soften it, being careful not to melt it completely.
• In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the softened unsalted butter (1 cup, or 2 sticks) and granulated sugar (1 cup) on medium speed for about 20-30 seconds until light and fluffy. While the mixer is still on medium speed, incorporate the large egg (1), vanilla extract (2 teaspoons), and almond extract (1 teaspoon) until just combined.
• Once the wet ingredients are well mixed, gradually add in the dry ingredients: baking powder (1 ½ teaspoons – ensure it’s baking powder, not baking soda!), salt (½ teaspoon – omit if using salted butter), and all-purpose flour (2 ¼ cups). Add the flour about ½ cup at a time on low speed.

  *Critical Tip: Always measure your flour properly using the “spoon and level” method. Scooping directly from the bag can compact the flour, leading to too much being added, which will result in dry and crumbly cookie bars.

• Mix the dough only until all the flour has just disappeared, typically taking about 20-30 seconds. Avoid overmixing, as this can develop the gluten too much and lead to tough bars. The finished dough should have a play-doh-like consistency when pinched between your fingers and should not feel excessively sticky. Refer to the photo in the blog post above for a visual guide on the ideal dough texture.
• Prepare your 9×13 pan: Lightly spray a light-colored metal 9×13 baking pan with cooking spray. Then, line the pan with parchment paper, allowing a 2-inch overhang on the two longer sides. This overhang creates a “sling” which will allow you to easily lift the cooled bars out of the pan for perfect cutting later (see photo reference in the FAQ/Tips section of the main post for a visual).
• Drop the cookie dough into the prepared pan in approximately 1-tablespoon sized chunks. Using your hands or a flat spatula (you can lightly flour your hands or the spatula if the dough is a bit sticky), press the dough down firmly and evenly until it completely covers the bottom of the pan.

  Pro Tip: If the dough is particularly sticky, place another piece of parchment paper directly on top of the dough before pressing down. This prevents sticking and helps create a very smooth, even surface. For perfectly clean edges, you can fold down the parchment paper sides and press the dough against them, as demonstrated in the main post’s visual guides.

• Bake the bars in the preheated oven at 350 degrees F (175°C) for 14-16 minutes. Remember the key to soft sugar cookie bars: remove them promptly when you see the TINIEST hint of light brown forming around the edges. The very center might still appear slightly soft or underdone, but this is intentional; the bars will continue to cook and firm up in the hot pan as they cool, ensuring a wonderfully soft interior.
• Allow the cookie bars to cool completely in the pan on a wire rack before attempting to frost them. Rushing this step will cause your frosting to melt and slide off. To expedite the cooling process, you can place the pan (still on the cooling rack) in the refrigerator for a short period.

To Make the Fluffy Buttercream Frosting:

• In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter (1 cup, or 2 sticks) on medium speed for 1-2 minutes until it becomes light, creamy, and noticeably pale in color.
• With the mixer still on medium speed, slowly and gradually add in the vanilla extract (1 tablespoon), almond extract (1 teaspoon), and the powdered sugar (4 cups), one cup at a time, allowing each addition to incorporate before adding the next.

  Once all the powdered sugar is incorporated, increase the mixer speed to high and beat for an additional 2 minutes until the frosting is incredibly light and fluffy. Now, add 1 tablespoon of milk and beat for another 30 seconds. If the frosting appears too thick to spread easily, gradually add the remaining 1-2 tablespoons of milk, one tablespoon at a time, until you reach your desired smooth, spreadable consistency.

How to Color Your Frosting:

• Divide your prepared buttercream frosting into three portions and color them as follows:

  For the White “Whipped Cream” Frosting: Add approximately ½ cup of the uncolored white frosting directly into a piping bag that has been fitted with a star tip (such as a Wilton 30 or Ateco 842).

  For the Brown “Pie Crust” Frosting: Scoop another ½ cup of frosting into a separate small bowl. Add 2 drops of Wilton brown gel food coloring and 2 drops of Wilton yellow gel food coloring. Mix thoroughly until a consistent brown shade resembling pie crust is achieved. Transfer this colored frosting to a piping bag fitted with a round tip (Wilton #5 round tip).

  For the Orange “Pumpkin Filling” Frosting: Color the largest remaining portion of frosting orange. Use 8 drops of Wilton Orange, 6 drops of Wilton Yellow, and 1 drop of Wilton Brown gel food coloring. Mix well until a deep, uniform orange is achieved. This portion will be spread over the entire cookie bar.

Decorating the Cookie Bars:

• Once your sugar cookie bars are completely cooled, evenly spread the vibrant orange frosting over their entire surface. Aim for a smooth and consistent layer. Immediately after frosting, refrigerate the pan for 20-30 minutes. This crucial step will allow the frosting to firm up, which is essential for making clean, precise cuts in the next stage of decoration.

Cutting & Storage Best Practices:

• Refer to the detailed tips and photo guides in the blog post above to expertly cut your chilled, frosted cookie bars into perfect pumpkin pie slice triangles. Remember to wipe your knife clean between each cut for the cleanest edges!
• If you won’t be enjoying these delicious cookie bars on the same day or within 3-4 hours of decorating, it’s best to store them in an airtight container to maintain their freshness and soft texture. Thanks to the high sugar content in the buttercream frosting, the milk within it remains stable, allowing these bars to sit out at room temperature for a few days. For longer storage, these bars freeze wonderfully for 1-2 months; however, beyond this period, they may begin to dry out slightly. They are also incredibly delicious served chilled!

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Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 55mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 485IU | Calcium: 20mg | Iron: 1mg