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
