Sheet Pan Libby's Pumpkin Bars (2024)

Published: Nov 2, 2019 · Modified: Jun 27, 2024 by Tiffany · As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

This is Libby’s pumpkin bars recipe with homemademelt-in-your-mouth cream cheese frostingthat’s a perfect fall treat and holiday dessert.

This recipe makes a large batch of delicious pumpkin bars. A half sheet, to be exact.

Oh but trust me, theywillget eaten!

I’ve found making this one batch is perfect for sharing at large gatherings during the holidays and taking to the holiday potluck at work. That way, I don’t have to make a double batch.

I used to work in a local bakery and these turn out even better than theirs. These are classic pumpkin bars made with canned pumpkin puree,warm spices, like pumpkin spice flavor, and topped with rich cream cheese frosting.

I also haveLibby’s pumpkin cheesecake muffin recipeandLibby’s Pumpkin Cake Rollthat are to die for!

Want more fall desserts? Check out these fun fall cupcakes!

Ingredients for Sheet Pan Libby’s Pumpkin Bars

• A Can of Libby’s Pumpkin Puree (Not pumpkin pie filling)
• All-Purpose Flour
• White Sugar
• Large Eggs
• Baking Soda
• Baking Powder
• Ground Cinnamon
• Pumpkin Pie Spice
• Salt
• Butter
• Parchment Paper

Ingredients for Cream Cheese Frosting

• Cream Cheese
• Confectioners Sugar (Icing Sugar)
• Butter
• Pure Vanilla Extract

Optional Toppings

• Sprinkles of Cinnamon
• Fall Colored Sprinkles
• Mini Pumpkin Candies

Pan Sizes

I baked my pumpkin bars in a 12″ x 17″ half-sheet baking pan which I cut into 4 x 8 rows to yield 32 bars.

You can also use a 10″ x 15″ jelly roll pan that will give a slightly taller pumpkin bar (more cake-like size) and yield 28 small bars.

Some consider these to be a pumpkin cake bars because the consistency is cake-like, but where I come from, these are called bars. They are shorter and slightly more dense than a typical cake when made in a half-sheet baking pan.

How to Make Libby’s Pumpkin Bars

• Preheat oven to 350 degrees Fahrenheit. Line a 12″x17″ half-sheet baking pan with parchment paper. Spray the sides of the pan with cooking spray. This size gives a slightly shorter bar about ¾″ thick after baking, like I have in the photos above.
• Note: You can also use a 10″x15″ jelly roll pan for a slightly taller bar.
• Cream together butter and white sugar in an electric mixer or large bowl. Add eggs and mix well.

• Sift together flour, salt, cinnamon, baking soda, and baking powder. Slowly add dry ingredients to the mixer. Blend pumpkin puree into batter.
• Pour the pumpkin mixture into the prepared jelly roll pan. Bake in the oven for 20-25 minutes until a toothpick comes out clean.

• While the bars bake, make the cream cheese frosting.
• In an electric mixer or a large bowl with a hand mixer, blend together cream cheese, butter, and vanilla extract.
• Slowly begin adding powdered sugar on low speed and blend well. Slowly add powdered sugar and blend well. If too thick, add 1 tablespoon of milk at a time until the desired consistency. If it’s too thin, add more powdered sugar.
• Spread cream cheese frosting over top of the bars evenly. Slice before serving. Store in an airtight container in the refrigerator for up to 5-6 days or freeze for up to 3 months for best quality.

Baking Tips

Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.

Dry Bars:Pumpkin bars are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Overbaking can make them dry.

Don’t Overmix the Batter: Overmixing can result in tough bars. Mix just until the ingredients are combined.

Use a Lined Baking Pan: Line your baking pan with parchment paper for easy removal and cleaner cuts.

See Also

Baked Pumpkin DonutsChocolate Cereal (Homemade Cocoa Puffs) - ElaveganOld Fashioned Easy Apple CrispHow to Make a Crumb Topping (Homemade Cinnamon Streusel Topping)

Variations

Cream Cheese Swirl:Add a cream cheese swirl on top by mixing softened cream cheese with sugar and vanilla, then swirling it into the pumpkin batter before baking, just like pumpkin cheesecake bars.

Chocolate Chips:Fold in chocolate chips into the pumpkin batter before baking for a delightful chocolatey twist.

Add Nuts:Incorporate chopped nuts such as pecans or walnuts into the batter for added crunch and flavor.

Gluten-Free:Swap out all-purpose flour for almond flour. It can be substituted in a 1:1 ratio, so use the same amount called for in the recipe card below.

Streusel Topping:Don’t like cream cheese frosting? Top the pumpkin bars with a cinnamon streusel made with flour, brown sugar, butter, and cinnamon for a crunchy topping.

Storage

TheUnited States Department of Agriculture (USDA)recommends that perishable food items, including cream cheese frosting, should not be left at room temperature for more than 2 hours.

Refrigerating

Pumpkin bars with cream cheese frosting should be refrigerated. Cream cheese frosting contains dairy and can spoil if left at room temperature for an extended period.

Once frosted, cover the bars with plastic wrap or place them in an airtight container.

Store the bars in the refrigerator, where they can be kept for up to 3-4 days.

Freezing

If you have leftover pumpkin bars that you don’t plan to eat right away, you can freeze them for 2-3 months.

Wrap them in plastic wrap or aluminum foil to prevent freezer burn.

Alternatively, you can place them in airtight containers or resealable freezer bags, but place them in a single layer to prevent them from sticking to each other. Otherwise, you risk removing all that wonderful cream cheese frosting!

When you’re ready to enjoy them, simply thaw them in the refrigerator before serving.

My family and I often make this big batch of pumpkin bars and store them in the freezer so we can grab them as we want them throughout the fall season.

Other times, we take a large batch to our fall potlucks and they disappear quickly.

More Pumpkin Desserts

• Iced Pumpkin Bread
• Mini Pumpkin Pies
• Pumpkin Cheesecake Muffins
• Pumpkin Cupcakes
• Pumpkin Roll
• Soft Pumpkin Cookies