Sheet Pan Libby’s Pumpkin Bars Recipe
Introduction
These Sheet Pan Libby’s Pumpkin Bars are a delightful fall treat, combining moist pumpkin-spiced cake with a rich cream cheese frosting. Perfect for gatherings or an easy dessert, they come together on one pan for minimal cleanup.
Ingredients
- 15 ounce can of Libby’s Pumpkin Puree (or similar brand)
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- 1 cup butter (softened)
- 4 large eggs
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 5 cups confectioners’ sugar
- 8 ounces cream cheese (softened)
- ¼ cup butter (softened)
- 1 teaspoon pure vanilla extract
- Sprinkles of cinnamon
- Fall colored sprinkles
- Mini pumpkin candies
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 12″x17″ half-sheet baking pan with parchment paper and spray the sides with cooking spray. This size yields bars about ¾” thick after baking. Alternatively, use a 10″x15″ jelly roll pan for slightly thicker bars.
- Step 2: In an electric mixer or large bowl, cream together the softened butter and white sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Step 3: Sift or whisk together the flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture. Blend in the pumpkin puree until fully combined.
- Step 4: Pour the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let bars cool completely before frosting.
- Step 5: Prepare the cream cheese frosting while the bars bake. In a stand mixer or large bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth.
- Step 6: Slowly add the confectioners’ sugar, blending well. If the frosting is too thick, add 1 tablespoon of milk at a time until the desired consistency is reached. If too thin, add more confectioners’ sugar.
- Step 7: Spread the cream cheese frosting evenly over the cooled pumpkin bars. Garnish with cinnamon, fall colored sprinkles, and mini pumpkin candies as desired.
- Step 8: Slice the bars before serving.
Tips & Variations
- For a nuttier texture, fold in ½ cup chopped pecans or walnuts into the batter before baking.
- If you prefer a spicier flavor, increase the pumpkin pie spice to 1 ½ teaspoons.
- Use full-fat cream cheese and butter for the creamiest frosting.
- To make the bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Storage
Store the pumpkin bars in an airtight container in the refrigerator for up to 5-6 days. For longer storage, freeze the unfrosted bars or sliced portions for up to 3 months. Thaw overnight in the refrigerator before frosting or serving. Leftover frosted bars can be refrigerated and consumed promptly for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sweeteners which can alter the texture and flavor. Use plain pumpkin puree for this recipe.
Can I make these bars without cream cheese frosting?
Yes, you can skip the frosting or substitute it with a simple vanilla glaze or powdered sugar dusting if preferred.
Print
Sheet Pan Libby’s Pumpkin Bars Recipe
- Total Time: 40 minutes
- Yield: Approximately 24 bars 1x
Description
Delight in these Sheet Pan Libby’s Pumpkin Bars, a perfect fall treat featuring a moist pumpkin-flavored cake topped with creamy cream cheese frosting and festive sprinkles. This easy-to-make dessert combines the rich flavors of pumpkin, warm spices, and a sweet, tangy frosting, baked on a single sheet pan for convenience and even baking.
Ingredients
Scale
For the Pumpkin Bars
- 15 ounce Can of Libby’s Pumpkin Puree (or similar brand)
- 2 cups All-Purpose Flour
- 1 ½ cups White Sugar
- 1 cup Butter (softened)
- 4 Large Eggs
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
For the Cream Cheese Frosting
- 5 cups Confectioners’ Sugar
- 8 ounces Cream Cheese (softened)
- ¼ cup Butter (softened)
- 1 teaspoon Pure Vanilla Extract
- 1–2 tablespoons Milk (optional, for consistency)
For Decoration
- Sprinkles of Cinnamon
- Fall Colored Sprinkles
- Mini Pumpkin Candies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12″x17″ half-sheet baking pan with parchment paper and spray the sides with cooking spray to prevent sticking. For a slightly thicker bar, you may also use a 10″x15″ jelly roll pan.
- Cream Butter and Sugar: In an electric mixer or a large mixing bowl, cream together 1 cup softened butter and 1 ½ cups white sugar until light and fluffy. This process creates air pockets, which make the bars tender.
- Add Eggs: Add 4 large eggs one at a time, mixing well after each addition to incorporate fully into the batter.
- Mix Dry Ingredients: Sift or whisk together 2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and 2 teaspoons baking powder. This ensures even distribution of leavening agents and spices.
- Combine and Add Pumpkin: Gradually add the dry ingredients to the wet mixture, mixing slowly to avoid overworking the batter. Add the entire 15 oz can of Libby’s Pumpkin Puree and blend thoroughly until the batter is smooth.
- Bake the Pumpkin Bars: Pour the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan.
- Prepare Cream Cheese Frosting: While the bars bake, prepare the frosting by blending 8 ounces softened cream cheese, ¼ cup softened butter, and 1 teaspoon vanilla extract in a stand mixer or bowl with a hand mixer until creamy and smooth.
- Add Powdered Sugar: Gradually add 5 cups confectioners’ sugar to the cream cheese mixture, blending well. Adjust consistency by adding 1 tablespoon of milk at a time if too thick, or add more powdered sugar if too thin, until the frosting is spreadable but firm.
- Frost and Decorate: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. Sprinkle with cinnamon, fall-colored sprinkles, and mini pumpkin candies to decorate.
- Slice and Store: Slice the bars before serving. Store any leftovers in an airtight container in the refrigerator for up to 5-6 days, or freeze for up to 3 months for best quality.
Notes
- Using a half-sheet pan yields bars approximately 3/4″ thick; a smaller pan will produce thicker bars.
- Ensure pumpkin puree is 100% pure pumpkin, not pie filling, for best flavor and texture.
- Let bars cool completely before frosting to prevent the frosting from melting.
- You can customize the spice level by adjusting the pumpkin pie spice and cinnamon amounts.
- If freezing, wrap bars tightly or place in an airtight container to prevent freezer burn.
- Room temperature ingredients (butter, cream cheese, eggs) mix better and give a smoother batter and frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bars, pumpkin dessert, cream cheese frosting, fall dessert, sheet pan dessert, Libby’s pumpkin, easy pumpkin recipe
