There’s just something about autumn that makes me want to bake, and nothing says “fall” quite like pumpkin! For years, I’ve been searching for that perfect, easy-to-make pumpkin treat that feeds a crowd without a lot of fuss. That’s how I stumbled upon these incredible Sheet Pan Libby’s Pumpkin Bars.
They’ve become a staple in my kitchen every fall, from potlucks to cozy family gatherings. They’re so simple to whip up, and the creamy frosting is just divine with the spiced pumpkin base. Trust me, once you try these, you’ll be making them every year too!
Why You’ll Love This Sheet Pan Libby’s Pumpkin Bars
- These bars are incredibly easy to make, perfect for bakers of all skill levels!
- They’re baked in one big sheet pan, which means less fuss and more deliciousness for everyone.
- The combination of warm pumpkin spice and tangy cream cheese frosting is absolutely irresistible.
- They’re fantastic for sharing at parties, potlucks, or just enjoying with your family all week long.
Ingredients You’ll Need
- Libby’s Canned Pumpkin Purée: This is the star of the show! Make sure you grab pumpkin purée, not pumpkin pie filling, which already has spices and sugar added.
- All-Purpose Flour: Just your standard flour, no fancy stuff needed here.
- Butter: For both the bars and the frosting, make sure it’s softened to room temperature. This helps everything blend smoothly. You can leave it on the counter for an hour or two, or gently warm it in the microwave for a few seconds.
- Large Eggs: These act as a binder and add richness to your bars.
- Baking Soda & Baking Powder: Our leavening agents! They work together to give the bars a perfect lift and tender crumb.
- Ground Cinnamon & Pumpkin Pie Spice: These spices bring all those cozy fall flavors to life. If you don’t have pumpkin pie spice, you can often make your own with a blend of cinnamon, nutmeg, ginger, and cloves.
- Confectioners’ Sugar: Also known as powdered sugar, this is essential for a smooth, lump-free cream cheese frosting.
- Cream Cheese: Again, softened cream cheese is key for a wonderfully smooth frosting. Use full-fat block cream cheese for the best results.
- Pure Vanilla Extract: A touch of vanilla enhances all the other flavors in the frosting.
How to Make Sheet Pan Libby’s Pumpkin Bars Step by Step
First things first, preheat your oven to 350°F (175°C). Then, grab your 12″x17″ half-sheet baking pan. Line it with parchment paper, and don’t forget to spray the bare sides of the pan with cooking spray. This little step makes sure your bars come out perfectly without sticking!
Next, in a big mixing bowl or your electric mixer, cream together the softened butter and white sugar. You want it light and fluffy. Then, beat in the eggs one at a time until everything is well combined. In a separate bowl, whisk together your dry ingredients: the flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. This ensures all those spices are evenly distributed. Slowly add this dry mixture to your wet ingredients, mixing until just combined. Finally, blend in that lovely pumpkin purée until your batter is smooth and beautifully orange.
Pour your pumpkin batter into the prepared sheet pan and spread it evenly. Pop it into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. While the bars are cooling, you can start on that amazing cream cheese frosting. In a stand mixer or with a hand mixer, beat together the softened cream cheese, softened butter, and vanilla extract until smooth. Then, gradually add the confectioners’ sugar, mixing until it’s light and fluffy. If it’s too thick, a tablespoon of milk at a time can help, or if it’s too thin, just add a little more powdered sugar. Once your bars are completely cool, spread the frosting generously over them, slice, and enjoy!
My Top Tips for Success
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough bars.
- Use room temperature ingredients: For both the bars and the frosting, softened butter and cream cheese blend much more smoothly, leading to a better texture.
- Chill the frosting: If your kitchen is warm and your frosting feels a little too soft, pop it in the fridge for 10-15 minutes to firm up slightly before spreading.
- Wait for cool bars: Seriously, resist the urge to frost warm bars! The frosting will melt and create a messy situation. Patience is a virtue here.
- Use parchment paper: It makes lifting the whole slab of bars out of the pan a breeze, making slicing and serving so much easier.
Common Mistakes to Avoid
- Overbaking the bars: This can lead to dry, crumbly pumpkin bars. Start checking around the 20-minute mark with a toothpick. If it comes out clean, they’re done!
- Using cold cream cheese or butter for frosting: This will result in lumpy frosting that’s hard to spread. Always use softened ingredients for a silky smooth texture.
- Not scraping down the bowl: Especially when making the frosting, ingredients can stick to the sides. Scrape down the bowl periodically to ensure everything is fully incorporated.
- Cutting warm bars: If you try to slice the bars before they’ve completely cooled, they might crumble or stick to your knife. Patience, my friend!
How to Store Sheet Pan Libby’s Pumpkin Bars
- Refrigerator: Store in an airtight container for up to 5-6 days.
- Freezer: For best quality, freeze unfrosted bars wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw in the refrigerator, then frost. Frosted bars can also be frozen, but the frosting texture might change slightly upon thawing.
Frequently Asked Questions
Can I use a different size pan?
Yes, you can! A 10″x15″ jelly roll pan will work, but your bars will be slightly taller and might need a few extra minutes of baking time. Just keep an eye on them!
Can I make these gluten-free?
While I haven’t personally tested it, many readers have success substituting a 1:1 gluten-free all-purpose flour blend for the regular flour in similar recipes. Ensure your blend contains xanthan gum.
What if my frosting is too thick or too thin?
If it’s too thick, add milk one tablespoon at a time until it reaches your desired consistency. If it’s too thin, slowly add more confectioners’ sugar until it thickens up.
Can I reduce the sugar?
I wouldn’t recommend significantly reducing the sugar in the pumpkin bars as it affects both the texture and moisture. For the frosting, you can try reducing it slightly, but be aware it might alter the consistency and sweetness.
I truly hope these Sheet Pan Libby’s Pumpkin Bars become a new favorite in your home this fall. They’re such a comforting and delicious treat, perfect for sharing or just enjoying with a warm cup of coffee. If you try them, please let me know how they turn out – I love hearing from you!
PrintSheet Pan Libby’s Pumpkin Bars
Easy-to-make, spiced pumpkin bars baked in a sheet pan, topped with a luscious cream cheese frosting.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 15 ounces Libby's Canned Pumpkin Purée 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
- 5 cups Confectioners' Sugar
- 8 ounces Cream Cheese softened
- ¼ cup Butter softened
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350 degrees Fahrenheit (175°C).
- Line a 12"x17" half-sheet baking pan with parchment paper.
- Spray the bare sides of the pan with cooking spray.
- Cream together 1 cup softened butter and white sugar in an electric mixer or large mixing bowl until light and fluffy.
- Add eggs to the butter mixture and mix well until fully incorporated.
- Sift or whisk together flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder in a separate bowl.
- Slowly add the dry ingredients to the wet mixture in the mixer.
- Blend until just combined, being careful not to overmix.
- Blend pumpkin puree into the batter until smooth and fully incorporated.
- Pour the finished batter into the prepared sheet pan.
- Spread the batter evenly across the pan.
- Bake in the preheated oven for 20-25 minutes.
- The bars are done when a toothpick inserted into the center comes out clean.
- While the bars bake, prepare the cream cheese frosting.
- In a stand mixer or a large bowl with a hand mixer, blend together softened cream cheese, ¼ cup softened butter, and vanilla extract until smooth.
- Slowly begin adding confectioners' sugar to the cream cheese mixture, blending well after each addition until smooth and creamy.
- If the frosting is too thick, add 1 tablespoon of milk at a time until desired consistency.
- If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
- Allow the pumpkin bars to cool completely before frosting.
- Spread cream cheese frosting evenly over the cooled bars.
- Slice the bars into desired portions before serving.
- Optionally, garnish with sprinkles of cinnamon, fall-colored sprinkles, or mini pumpkin candies.
Notes
Ensure all cold ingredients like butter and cream cheese are at room temperature for a smooth batter and frosting.
Do not overmix the batter once flour is added to keep the bars tender.
Allow bars to cool completely before frosting to prevent the frosting from melting.
Store frosted bars in an airtight container in the refrigerator.
