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A close-up of a slice of moist gingerbread cake topped with a layer of creamy white frosting and sprinkled with golden brown sugar crystals, reminiscent of sheet pan Libby’s pumpkin bars, served on a white plate.

Sheet Pan Libby’s Pumpkin Bars

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  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 48 Bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Sheet Pan Pumpkin Bars are moist, flavorful, and perfectly spiced, making them an ideal treat for fall gatherings. Topped with a rich cream cheese frosting and festive toppings, these bars are easy to make and sure to impress!

Ingredients

Units Scale

For the Pumpkin Bars:

  • 1 (15 ounce) can of Libby’s Pumpkin Puree (or similar brand)
  • 2 cups all-purpose flour
  • 1 1/2 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
  • 1/2 teaspoon salt

For the Cream Cheese Frosting:

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

Topping Ideas:

  • Sprinkles of cinnamon
  • Fall-colored sprinkles
  • Mini pumpkin candies

Instructions

  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.

Notes

  • For an extra burst of flavor, you can add 1/2 teaspoon of nutmeg or ginger to the batter.
  • These bars can be made a day ahead and stored in the refrigerator. Let them come to room temperature before serving.
  • For a lighter frosting, reduce the amount of powdered sugar to 4 cups and add a splash of milk for a creamier texture.

Nutrition

  • Serving Size: 1 Bar
  • Calories: 150
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg

Find it online: https://cookesrecipes.com/sheet-pan-libbys-pumpkin-bars/