There’s just something about autumn that makes me want to bake all the pumpkin things. The smell of cinnamon and pumpkin spice filling the kitchen is pure comfort! These Sheet Pan Libby’s Pumpkin Bars have become a new favorite in my house, and for good reason. They’re so incredibly moist, perfectly spiced, and that cream cheese frosting? Oh my goodness, it’s dreamy. This recipe is perfect for sharing, whether it’s for a holiday gathering or just a cozy weekend treat.
Why You’ll Love This Sheet Pan Libby’s Pumpkin Bars
- These bars are incredibly easy to make, even if you’re new to baking!
- They’re perfectly moist and spiced, with that classic pumpkin flavor everyone loves.
- The sheet pan size makes them super convenient for feeding a crowd or meal prepping desserts.
- That luscious cream cheese frosting is the perfect sweet and tangy complement.
Ingredients You’ll Need
- Libby’s Canned Pumpkin Purée: This is the star of the show! Make sure you’re getting pure pumpkin purée, not pumpkin pie filling, which has added spices and sugar.
- All-Purpose Flour: The foundation of our bars. No need for anything fancy here!
- White Sugar: Provides sweetness and helps with the texture.
- Butter softened: Softened butter creams beautifully with sugar, creating a light and airy base for your batter. Take it out of the fridge about an hour before you start baking.
- Large Eggs: They bind everything together and add richness.
- Baking Soda & Baking Powder: These are our leavening agents, making the bars nice and tender.
- Ground Cinnamon & Pumpkin Pie Spice: These spices give our pumpkin bars that irresistible warm, autumnal flavor. Don’t skip them!
- Salt: Just a pinch enhances all the other flavors.
- Confectioners’ Sugar: Also known as powdered sugar, it’s essential for that smooth, creamy frosting.
- Cream Cheese softened: Softened cream cheese is key for a lump-free, spreadable frosting.
- Pure Vanilla Extract: A touch of vanilla really brings out the flavors in the frosting.
How to Make Sheet Pan Libby’s Pumpkin Bars Step by Step
First things first, get your oven preheating to 350°F. Then, grab your 12″x17″ half-sheet baking pan and line it with parchment paper. Don’t forget to give the sides a quick spray with cooking spray – this helps ensure your bars come out easily later. This pan size gives you a lovely, slightly thinner bar, about ¾” thick, which is just perfect.
Now for the batter! In a big mixing bowl, or using your electric mixer, cream together your softened butter and white sugar until they’re light and fluffy. This is where the magic begins! Next, beat in your 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. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Finally, fold in your Libby’s pumpkin purée until the batter is smooth and beautifully orange.
Pour your delicious batter into your prepared sheet pan and spread it evenly. Pop it into your preheated oven and bake for 20-25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. While the bars are cooling, you can whip up that amazing cream cheese frosting. Once your bars are completely cool (this is important!), spread the frosting generously over them. Then, all that’s left to do is slice and enjoy!
My Top Tips for Success
- I always make sure my butter and cream cheese are truly softened for the best texture in both the bars and the frosting.
- In my experience, lining the pan with parchment paper AND spraying the sides makes for super easy removal.
- Trust me on this one: don’t overmix the batter once the flour is added; it can make the bars tough.
- For the frosting, add the powdered sugar slowly to avoid a powdery mess and to get the perfect consistency.
- Make sure the bars are completely cool before frosting, or your beautiful frosting will melt!
Common Mistakes to Avoid
- Overmixing the batter: This can develop the gluten in the flour too much, leading to tough, dense bars instead of light and tender ones. Mix until just combined.
- Not softening butter and cream cheese enough: If these aren’t at room temperature, your batter and frosting will be lumpy and hard to mix smoothly. Take them out ahead of time!
- Overbaking the bars: Baking too long will result in dry bars. Keep an eye on them and do the toothpick test; pull them out as soon as it comes out clean.
- Frosting warm bars: The heat from warm bars will melt your cream cheese frosting, making a runny mess. Always wait until they are completely cool.
How to Store Sheet Pan Libby’s Pumpkin Bars
- Countertop: Not recommended due to the cream cheese frosting.
- Refrigerator: Up to 5-6 days in an airtight container. Make sure they are covered to prevent drying out.
- Freezer: Up to 3 months for best quality, wrapped tightly in plastic wrap and then foil, or in a freezer-safe container. Thaw in the refrigerator before serving.
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. Just keep an eye on the baking time as it might need a few extra minutes.
What if my frosting is too thick or too thin?
If your frosting is too thick, add milk one tablespoon at a time until it reaches your desired consistency. If it’s too thin, gradually add more confectioners’ sugar until it thickens up.
Can I make these pumpkin bars ahead of time?
Absolutely! These bars actually taste even better the next day as the flavors meld. Store them in an airtight container in the refrigerator.
Do I have to use Libby’s pumpkin purée?
While the recipe specifies Libby’s, any good quality canned pumpkin purée will work perfectly. Just be sure it’s 100% pumpkin and not pumpkin pie filling.
I genuinely hope these Sheet Pan Libby’s Pumpkin Bars bring a little extra warmth and deliciousness to your day. They’re such a comforting treat, and I bet you’ll love them as much as I do! If you make them, please let me know how they turn out!
PrintSheet Pan Libby’s Pumpkin Bars
Easy-to-make, moist, and perfectly spiced pumpkin bars topped with a luscious cream cheese frosting, perfect for sharing.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 24+ bars
- 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 your oven to 350 degrees Fahrenheit.
- Line a 12"x17" half-sheet baking pan with parchment paper.
- Spray the sides of the pan with cooking spray.
- Cream together 1 cup softened butter and 1 ½ cups white sugar in an electric mixer or large mixing bowl.
- Add 4 large eggs and mix well until combined.
- Sift or whisk together 2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and 2 teaspoons baking powder in a separate bowl.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Blend 15 ounces pumpkin puree into the batter until smooth.
- Pour the batter into the prepared sheet pan.
- Spread the batter evenly in the pan.
- Bake in the oven for 20-25 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- While the bars bake or cool, prepare the cream cheese frosting.
- In a stand mixer or a large bowl with a hand mixer, blend together 8 ounces softened cream cheese, ¼ cup softened butter, and 1 teaspoon pure vanilla extract.
- Slowly begin adding 5 cups confectioners' sugar and blend well until smooth.
- 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 confectioners' sugar until it thickens.
- Allow the pumpkin bars to cool completely before frosting.
- Spread cream cheese frosting over the cooled bars evenly.
- Slice the bars before serving.
- Store the finished bars in an airtight container in the refrigerator.
Notes
Ensure butter and cream cheese are truly softened for a smooth batter and frosting.
Do not overmix the batter once flour is added to keep the bars tender.
Always let the bars cool completely before frosting to prevent melting.
Add powdered sugar to the frosting slowly to achieve the perfect consistency.
