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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, moist, and perfectly spiced pumpkin bars topped with a luscious cream cheese frosting, perfect for sharing.

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 your oven to 350 degrees Fahrenheit.
  2. Line a 12"x17" half-sheet baking pan with parchment paper.
  3. Spray the sides of the pan with cooking spray.
  4. Cream together 1 cup softened butter and 1 ½ cups white sugar in an electric mixer or large mixing bowl.
  5. Add 4 large eggs and mix well until combined.
  6. 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.
  7. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
  8. Blend 15 ounces pumpkin puree into the batter until smooth.
  9. Pour the batter into the prepared sheet pan.
  10. Spread the batter evenly in the pan.
  11. Bake in the oven for 20-25 minutes.
  12. Check for doneness by inserting a toothpick into the center; it should come out clean.
  13. While the bars bake or cool, prepare the cream cheese frosting.
  14. 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.
  15. Slowly begin adding 5 cups confectioners' sugar and blend well until smooth.
  16. If the frosting is too thick, add 1 tablespoon of milk at a time until desired consistency.
  17. If the frosting is too thin, add more confectioners' sugar until it thickens.
  18. Allow the pumpkin bars to cool completely before frosting.
  19. Spread cream cheese frosting over the cooled bars evenly.
  20. Slice the bars before serving.
  21. 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.

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