Sheet Pan Libby’s Pumpkin Bars are the perfect fall treat for gatherings and holiday celebrations. These moist and tender bars are flavored with pumpkin puree, warm spices, and topped with a luscious cream cheese frosting that makes each bite irresistible. Baked in a sheet pan, they’re easy to prepare and perfect for serving a crowd, whether at a family dinner, office party, or holiday potluck. With pumpkin as the star ingredient, these bars are a delicious way to enjoy the flavors of fall. In this recipe, you’ll find detailed instructions, tips, and variations to make sure your pumpkin bars turn out perfectly every time.
Why You’ll Love This Recipe
Sheet Pan Libby’s Pumpkin Bars are incredibly versatile, easy to make, and offer a delightful combination of flavors and textures. The pumpkin puree keeps the bars moist and soft, while the blend of cinnamon, nutmeg, ginger, and cloves adds the warm, cozy flavors of autumn. The sheet pan format is ideal for baking a large batch, making these bars perfect for sharing. Plus, the cream cheese frosting adds a rich, tangy sweetness that complements the spiced pumpkin base beautifully. Whether you’re looking for a dessert to serve at a special occasion or simply want a comforting fall treat, these pumpkin bars are a go-to choice that’s guaranteed to please.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Cool time: 1 hour
- Total time: 1 hour 50 minutes
- Yield: 24 bars
- Serving Size: 1 bar
Nutritional Information (per serving)
- Calories: 210
- Carbohydrates: 26g
- Protein: 2g
- Fat: 10g
- Fiber: 1g
- Sugar: 18g
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) Libby’s Pumpkin Puree (not pumpkin pie filling)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Cinnamon or pumpkin pie spice (optional, for dusting)
Step-by-Step Instructions
Step 1: Prepare the Pumpkin Bar Batter
- Preheat your oven to 350°F (175°C). Lightly grease a 10×15-inch sheet pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Use a hand mixer or whisk to beat until the mixture is smooth and creamy.
- Add the Libby’s pumpkin puree to the wet ingredients and mix until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix, as this can make the bars tough.
Step 2: Bake the Pumpkin Bars
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let the pumpkin bars cool completely on a wire rack. This can take about an hour.
Step 3: Make the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition to avoid lumps.
- Add the vanilla extract and salt, and beat until the frosting is light and fluffy.
Step 4: Frost the Pumpkin Bars
- Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife.
- For a decorative finish, dust lightly with cinnamon or pumpkin pie spice.
- Cut into squares or bars and serve immediately, or store in the refrigerator until ready to enjoy.
Ingredient Background
Each ingredient in these Sheet Pan Libby’s Pumpkin Bars has a specific role in creating the perfect dessert. The Libby’s Pumpkin Puree is the star, providing natural sweetness, moisture, and a rich pumpkin flavor that pairs beautifully with the spices. Vegetable oil keeps the bars tender and moist, while eggs help bind the ingredients and add structure. The blend of spices—cinnamon, nutmeg, ginger, and cloves—adds depth and warmth, enhancing the pumpkin’s flavor. For the frosting, cream cheese adds a tangy contrast to the sweet bars, and powdered sugar makes it smooth and sweet without being too heavy. A touch of vanilla in both the bars and frosting brings a comforting, familiar note that rounds out the flavors.
Technique Tips
To ensure your Sheet Pan Libby’s Pumpkin Bars turn out perfectly, follow these technique tips. First, make sure to measure your flour accurately by spooning it into the measuring cup and leveling it off; too much flour can make the bars dense. When mixing the batter, avoid overmixing, as this can make the bars tough. Ensure your cream cheese and butter are softened to room temperature before making the frosting to avoid lumps. Lastly, let the bars cool completely before frosting; if they’re even slightly warm, the frosting may melt and become messy.
Alternative Presentation Ideas
Sheet Pan Libby’s Pumpkin Bars can be presented in various ways to suit different occasions. For a more polished look, cut the bars into even squares and arrange them on a serving platter. If you’re serving them at a fall-themed gathering or holiday party, sprinkle a bit of edible gold dust over the frosting for an extra touch of elegance. For a festive look, top each bar with a small candy pumpkin or a sprinkle of chopped nuts, like pecans or walnuts. You could also pipe the frosting on in swirls instead of spreading it for a bakery-style presentation.
Additional Tips for Success
To achieve the best texture and flavor, use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can alter the recipe. If you’re in a hurry, you can prepare the pumpkin bars a day in advance and frost them the next day. This gives the flavors time to meld and makes the bars even tastier. When cutting the bars, use a sharp knife and wipe it clean between cuts for neat edges. If you prefer a less sweet dessert, reduce the powdered sugar in the frosting by about half a cup, or replace it with a little honey or maple syrup.
Recipe Variations
This recipe for Sheet Pan Libby’s Pumpkin Bars is versatile and can be adapted to different tastes and dietary needs. For a healthier version, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar by about ¼ cup. To add texture, stir in ½ cup of chopped walnuts or pecans into the batter before baking. If you enjoy chocolate, add mini chocolate chips or a drizzle of melted chocolate on top of the frosting. For a dairy-free version, use a plant-based cream cheese and butter substitute in the frosting. For extra spice, increase the cinnamon, nutmeg, or ginger to create a bolder flavor profile.
Freezing and Storage
These pumpkin bars are perfect for making ahead of time, as they store well in both the refrigerator and freezer. To store in the refrigerator, place the bars in an airtight container for up to 5 days. If you’d like to freeze them, wrap each bar individually in plastic wrap and place in a freezer-safe bag or container. When ready to serve, thaw the bars in the refrigerator overnight. If freezing, it’s best to frost the bars after thawing to maintain the texture and flavor of the cream cheese frosting.
Healthier Twist Ideas
To make these Sheet Pan Libby’s Pumpkin Bars a bit healthier, consider a few ingredient swaps. Use coconut oil or olive oil in place of vegetable oil for healthier fats. Replace part of the sugar with coconut sugar or maple syrup, which have lower glycemic indexes. For a lighter version of the frosting, substitute half of the cream cheese with Greek yogurt, which adds protein and reduces fat. You can also replace some of the flour with oat flour for added fiber. If you’re looking to cut back on sugar, try reducing the amount of powdered sugar in the frosting or skip the frosting altogether and top with a dusting of powdered sugar.
Serving Suggestions for Events
Sheet Pan Libby’s Pumpkin Bars are perfect for a wide range of fall events, from Thanksgiving to Halloween parties. Serve them on a dessert table alongside other fall-themed treats like apple pie, pecan bars, and caramel apples. For a holiday brunch, cut the bars into smaller squares and arrange them on a platter with fresh berries and nuts. If you’re hosting a fall wedding or shower, consider offering a dessert bar where guests can sample different seasonal treats, with these pumpkin bars as a star attraction. Serve with a pot of hot coffee, tea, or apple cider for the ultimate fall dessert experience.
Special Equipment
To make these Sheet Pan Libby’s Pumpkin Bars, you’ll need a 10×15-inch sheet pan, which is the ideal size for this recipe. Parchment paper is optional but can help prevent sticking and makes cleanup easier. An offset spatula is helpful for spreading the cream cheese frosting evenly over the bars. If you want to decorate the frosting with a more professional look, use a piping bag fitted with a star tip to add swirls of frosting to each bar.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but be sure to cook and thoroughly drain it first, as fresh pumpkin can be more watery than canned.
2. Can I make these pumpkin bars without a sheet pan?
If you don’t have a sheet pan, you can use a 9×13-inch baking dish. Note that the bars may be slightly thicker, and you may need to increase the baking time by about 5-10 minutes.
3. How do I make sure the frosting is smooth and creamy?
Ensure the cream cheese and butter are softened to room temperature before mixing. Beat them together thoroughly before adding powdered sugar, and sift the powdered sugar to remove any lumps.
4. Can I make these pumpkin bars gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Make sure the baking powder and other ingredients are also gluten-free.
5. Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Just store them in the refrigerator, and frost them on the day you plan to serve.
6. How can I add extra flavor to the frosting?
Try adding a teaspoon of maple syrup, a dash of cinnamon, or a bit of orange zest to the cream cheese frosting for a unique twist.
7. Can I make a dairy-free version of these bars?
Yes, use dairy-free substitutes for the cream cheese and butter in the frosting, and check that all other ingredients are dairy-free.
8. How do I store leftovers?
Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Conclusion
Sheet Pan Libby’s Pumpkin Bars are a delicious and versatile fall dessert that’s perfect for sharing. With a moist, spiced pumpkin base and a rich cream cheese frosting, these bars capture the essence of autumn in every bite. Easy to make and ideal for serving a crowd, they’re perfect for holidays, family gatherings, or any fall celebration. With tips on storage, freezing, and customization, you’ll have all you need to make these pumpkin bars a staple dessert this season. Enjoy the warm flavors of pumpkin and spices, and happy baking!
Print
Sheet Pan Libby’s Pumpkin Bars
- Total Time: 1 hour 50 minutes
- Yield: 24 bars 1x
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) Libby’s Pumpkin Puree (not pumpkin pie filling)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Cinnamon or pumpkin pie spice (optional, for dusting)
Instructions
Step 1: Prepare the Pumpkin Bar Batter
- Preheat your oven to 350°F (175°C). Lightly grease a 10×15-inch sheet pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Use a hand mixer or whisk to beat until the mixture is smooth and creamy.
- Add the Libby’s pumpkin puree to the wet ingredients and mix until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix, as this can make the bars tough.
Step 2: Bake the Pumpkin Bars
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let the pumpkin bars cool completely on a wire rack. This can take about an hour.
Step 3: Make the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition to avoid lumps.
- Add the vanilla extract and salt, and beat until the frosting is light and fluffy.
Step 4: Frost the Pumpkin Bars
- Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife.
- For a decorative finish, dust lightly with cinnamon or pumpkin pie spice.
- Cut into squares or bars and serve immediately, or store in the refrigerator until ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes+ Cool time: 1 hour
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g