Turkey, Bears and Bars


Matt Nault

The Nault family pumpkin bars

By Matt Nault, Reporter

With Thanksgiving coming up, I am already thinking about what I want to have on the dinner table, besides the traditional bird. Since my Grandma is gone to Arizona for thanksgiving for the first time there will be no one to make pumpkin bars except for my mom. Usually, my mom doesn’t make pumpkin bars for Thanksgiving, but I am going to put on my pouty face and convince her to make them. If she counters it with “do you want me to make pumpkin pie instead?” I will say, “Yes!” before I can even think about the answer. Thanksgiving dinner will be held at my Aunt’s house this year and like most family thanksgiving dinners it will be hectic. With relatives rushing to get food and others yelling while watching the Bears rip apart the Lions. 



  • 4 eggs
  • 1 cup of vegetable oil
  • 2 cups of sugar 
  • 15 oz. canned pumpkin 



  1. Mix the above ingredients in a large bowl
  2. Sift the above ingredients and then add the following ingredients to ones to above
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp cloves
  • ½ tsp nutmeg
  1. Mix everything well and pour into a greased 12×18 pan
  2. Optional: Betty Crocker Vanilla frosting when pumpkin bars are done