Sheet Pan Libby’s Pumpkin Bars: The Ultimate Fall Treat

If you’re searching for the perfect fall treat that feeds a crowd and brings big autumn flavor, these Sheet Pan Libby’s Pumpkin Bars are it. Soft, spiced pumpkin cake meets fluffy cream cheese frosting in this classic sheet pan dessert. It’s easy to make, a joy to decorate, and guaranteed to disappear fast at any gathering.

Why You’ll Love These Pumpkin Bars

• Makes a big batch—perfect for parties and potlucks
• Moist, tender texture with that nostalgic pumpkin spice kick
• Cream cheese frosting adds tangy sweetness
• Customizable with toppings like sprinkles or mini pumpkin candies

Ingredients

Pumpkin Bars:

• 15 oz can Libby’s pumpkin puree
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 cup butter, softened
• 4 large eggs
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt

Cream Cheese Frosting:

• 5 cups confectioners’ sugar
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 tsp pure vanilla extract

Optional Toppings:

• Ground cinnamon
• Fall sprinkles
• Mini pumpkin candies

How to Make Them

1. Preheat oven to 350°F. Line a 12×17-inch sheet pan with parchment and spray the sides.
2. In a large bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing after each.
3. In a separate bowl, sift together flour, salt, cinnamon, baking soda, and baking powder.
4. Gradually add dry ingredients to the wet mixture. Stir in pumpkin puree until smooth.
5. Pour batter into prepared pan and smooth evenly.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Frosting

1. Beat cream cheese, butter, and vanilla until smooth.
2. Gradually add powdered sugar. If too thick, add a splash of milk (1 tbsp at a time) until spreadable.
3. Frost cooled bars and decorate with your favorite fall toppings.

Tips for Pumpkin Bar Success

• Don’t overmix the batter to keep the bars soft and fluffy.
• Let bars cool completely before frosting to avoid melting.
• Use an offset spatula for smooth frosting application.
• Chill bars slightly before slicing for cleaner cuts.

Why These Bars Are a Seasonal Staple

This recipe is a family favorite pulled straight from my mom’s fall baking binder. We made these every October for bake sales and pumpkin carving nights. The scent alone is enough to make your kitchen feel like a harvest festival.

What to Serve with Pumpkin Bars

Serve with spiced chai, apple cider, or a pumpkin latte. These bars are also delicious with a dollop of whipped cream or a sprinkle of cinnamon sugar just before serving.

How to Store and Share

Store frosted bars in the fridge for up to 5 days. They freeze beautifully too—just slice and wrap individually before freezing. Great for make-ahead holiday baking!

FAQs

Can I make these without cream cheese frosting?

Yes! Try a simple glaze or dust with powdered sugar.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s thick and not too watery.

Can I use a different pan size?

Yes, but adjust the bake time accordingly. Smaller pans may need extra time.

The Sheet Pan Dessert Your Fall Needs

Sheet Pan Libby’s Pumpkin Bars are soft, spiced, and slathered in dreamy cream cheese frosting—the ultimate fall dessert. Easy, festive, and totally craveable, they’ll be your go-to for every autumn gathering.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Bars

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Hartwellen
• Total Time: 45 minutes
• Yield: 24–30 bars 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Sheet Pan Libby’s Pumpkin Bars are the ultimate fall dessert—moist, spiced pumpkin cake topped with a rich cream cheese frosting. Baked in a large sheet pan to serve a crowd, these bars are easy to make, full of nostalgic autumn flavor, and perfect for potlucks, bake sales, and holiday gatherings.

---

Ingredients

Scale 1x2x3x

Pumpkin Bars:

• 15 oz can Libby’s pumpkin puree

• 2 cups all-purpose flour

• 1 1/2 cups white sugar

• 1 cup butter, softened

• 4 large eggs

• 1 tsp baking soda

• 2 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/2 tsp salt

Cream Cheese Frosting:

• 5 cups confectioners’ sugar

• 8 oz cream cheese, softened

• 1/4 cup butter, softened

• 1 tsp pure vanilla extract

Optional Toppings:

• Ground cinnamon

• Fall sprinkles

• Mini pumpkin candies

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Line a 12×17-inch sheet pan with parchment paper and spray the sides.

2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.

3. In a separate bowl, sift flour, salt, cinnamon, baking soda, and baking powder.

4. Gradually mix dry ingredients into wet mixture. Stir in pumpkin puree until smooth.

5. Pour batter into prepared sheet pan and spread evenly.

6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Make the Frosting:

1. Beat cream cheese, butter, and vanilla until smooth.

2. Slowly add powdered sugar. Add milk if needed for a spreadable consistency.

3. Frost the cooled bars. Decorate with desired toppings.

Notes

Do not overmix the batter to ensure soft, fluffy bars.

Cool bars completely before frosting to prevent melting.

Use an offset spatula for smooth, even frosting.

Chill before slicing for clean, neat squares.

Bars freeze well when individually wrapped.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American