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Sheet Pan Libby’s Pumpkin Bars

Sheet Pan Libby's Pumpkin Bars - featured image
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Easy-to-make, spiced pumpkin bars baked in a sheet pan, topped with a luscious cream cheese frosting.

Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees Fahrenheit (175°C).
  2. Line a 12"x17" half-sheet baking pan with parchment paper.
  3. Spray the bare sides of the pan with cooking spray.
  4. Cream together 1 cup softened butter and white sugar in an electric mixer or large mixing bowl until light and fluffy.
  5. Add eggs to the butter mixture and mix well until fully incorporated.
  6. Sift or whisk together flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder in a separate bowl.
  7. Slowly add the dry ingredients to the wet mixture in the mixer.
  8. Blend until just combined, being careful not to overmix.
  9. Blend pumpkin puree into the batter until smooth and fully incorporated.
  10. Pour the finished batter into the prepared sheet pan.
  11. Spread the batter evenly across the pan.
  12. Bake in the preheated oven for 20-25 minutes.
  13. The bars are done when a toothpick inserted into the center comes out clean.
  14. While the bars bake, prepare the cream cheese frosting.
  15. 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.
  16. Slowly begin adding confectioners' sugar to the cream cheese mixture, blending well after each addition until smooth and creamy.
  17. If the frosting is too thick, add 1 tablespoon of milk at a time until desired consistency.
  18. If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
  19. Allow the pumpkin bars to cool completely before frosting.
  20. Spread cream cheese frosting evenly over the cooled bars.
  21. Slice the bars into desired portions before serving.
  22. 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.

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