A Thanksgiving Tradition: Pumpkin Cranberry Bars

Cooking for a Crowd, Holiday Recipes, Recipes, Sweet Treats

pumpkin cranberry bars

When I was in first grade my class had a “Thanksgiving” celebration in class. Someone brought stuffing, someone brought mashed potatoes and someone brought sliced deli turkey breast for sandwiches.

My big contribution was cranberry bread, my earliest baking endeavor and my first addition to the Thanksgiving menu in my house.

Every year, I made cranberry bread for Thankgiving, until college, when I started experimenting with recipes like Cranberry Orange Bread (not my exact recipe, but very close) and Harvest Pumpkin Apple Bread.

Since Thanksgiving is still months away and I had a can of pumpkin puree sitting in my cabinet mocking me, I decided to try a recipe for Pumpkin Cranberry Bars.

They turned out perfect – very moist, thanks to a little extra pumpkin that I added.

Since I didn’t have any pumpkin pie spice in the house, I experimented with a little extra nutmeg and freshly ground cinnamon to compensate.

I also added about 1/3 cup more cranberries than the recipe called for.

I figured, it couldn’t hurt.

pumpkin cranberry bars

Pumpkin Cranberry Bars
Recipe type: Sweet Treats, Holiday Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 bars
  • Pumpkin Cranberry Bars
  • What you need:
  • 1 cup packed light brown sugar
  • 4 tablespoon butter
  • 1 cup canned pumpkin, puree
  • 1 large egg(s)
  • 1 large egg white(s)
  • ⅓ cup buttermilk
  • 1¼ cup all-purpose flour
  • 1½ cup uncooked old fashioned oats
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ⅔ cup dried cranberries-To:
  1. Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
  2. In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
  3. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
  4. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 12-16 bars.


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  • Reply
    September 23, 2008 at 3:00 am

    These look absolutely amazing! I’m definitely going to make them soon!

  • Reply
    lacey bean
    September 20, 2008 at 3:00 am

    Even though I’m not a fan of pumpkin, those look delicious!

  • Reply
    September 19, 2008 at 3:00 am

    Oooh, these bars look great. I’m in the mood for pumpkin! Thanks so much for participating in the roundup, great recipes! Have a great weekend Maris!

  • Reply
    September 19, 2008 at 3:00 am

    They look so good! I really can’t wait until I have my own kitchen with a cabinets and storage space so I can bake delicious things like this too!

  • Reply
    September 19, 2008 at 3:00 am

    that sounds reallllly yummy! i love anything with any type of berry of any sort. also love fall and all things pumpkin-esque. ill definitely try these puppies out!

  • Reply
    alexandra's kitchen
    September 19, 2008 at 3:00 am

    I love pumpkin anything, especially now! I ordered a pumpkin scone at Starbucks the other day and was so disappointed. so dry. and covered in a ridiculously sweet icing. this is just what i was looking for!

  • Reply
    September 19, 2008 at 3:00 am

    aaaaaand i starred this for later use. YUM. i will be stealing this recipe 🙂

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