These Sheet Pan Libby’s Pumpkin Bars are a perfect fall treat, combining the rich flavor of pumpkin with warm spices and a luscious cream cheese frosting. Easy to make and ideal for serving a crowd, these bars are sure to be a hit at any gathering.

Ingredients:

For the Pumpkin Bars:

1 (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

Topping Ideas:

Sprinkles of cinnamon
Fall-colored sprinkles
Mini pumpkin candies

Directions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12″x17″ half-sheet baking pan with parchment paper, and spray the sides of the pan with cooking spray. This will give you bars about ¾” thick. For a taller bar, use a 10″x15″ jelly roll pan.

2. Cream the Butter and Sugar:

In an electric mixer or large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

3. Sift and Combine Dry Ingredients:

In a separate bowl, sift together the flour, salt, cinnamon, baking soda, and baking powder. Gradually add the dry ingredients to the butter and sugar mixture. Blend in the pumpkin puree until the batter is smooth and well combined.

4. Bake the Bars:

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.

5. Make the Cream Cheese Frosting:

While the bars are baking, prepare the cream cheese frosting. In a stand mixer or using a hand mixer, blend together the softened cream cheese, butter, and vanilla extract. Gradually add the powdered sugar, mixing until the frosting is smooth. If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar.

6. Frost the Bars:

Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top.

7. Add Toppings and Serve:

Sprinkle with cinnamon, fall-colored sprinkles, or mini pumpkin candies for a festive touch. Slice the bars into squares and serve.

Serving:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 48 Bars

Variations:

Spiced Nuts: Add a handful of chopped spiced pecans or walnuts on top of the frosting for added texture and flavor.
Chocolate Chip Twist: Fold in 1 cup of chocolate chips into the batter for a pumpkin chocolate chip version.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Storage:

Refrigeration: Store the bars in an airtight container in the refrigerator for up to 5-6 days.
Freezing: These bars freeze well for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs:

Q: Can I use homemade pumpkin puree?
A: Yes, homemade pumpkin puree works just as well as canned. Ensure it’s thick and well-drained.

Q: Can I make these bars in advance?
A: Absolutely! These bars can be made a day ahead and stored in the refrigerator. Frost them the day you plan to serve them.

Q: Can I add other spices?
A: Feel free to adjust the spices to your taste. Nutmeg, allspice, or cloves can be added for extra warmth and flavor.

Conclusion:

These Sheet Pan Libby’s Pumpkin Bars are a delightful and easy way to enjoy the flavors of fall. Whether for a family gathering or a holiday treat, these moist, spiced bars topped with creamy frosting are sure to be a favorite!