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
Pumpkin Bars:
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15 oz can Libby’s pumpkin puree
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2 cups all-purpose flour
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1 1/2 cups white sugar
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1 cup butter, softened
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4 large eggs
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1 tsp baking soda
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2 tsp baking powder
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2 tsp ground cinnamon
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1 tsp pumpkin pie spice
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1/2 tsp salt
Cream Cheese Frosting:
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5 cups confectioners’ sugar
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8 oz cream cheese, softened
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1/4 cup butter, softened
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1 tsp pure vanilla extract
Optional Toppings:
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Ground cinnamon
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Fall sprinkles
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Mini pumpkin candies
Instructions
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Preheat oven to 350°F. Line a 12×17-inch sheet pan with parchment paper and spray the sides.
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In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
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In a separate bowl, sift flour, salt, cinnamon, baking soda, and baking powder.
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Gradually mix dry ingredients into wet mixture. Stir in pumpkin puree until smooth.
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Pour batter into prepared sheet pan and spread evenly.
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Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting:
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Beat cream cheese, butter, and vanilla until smooth.
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Slowly add powdered sugar. Add milk if needed for a spreadable consistency.
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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