Name: Sheet Pan Libby’s Pumpkin Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 15 ounce Can of Libby’s Pumpkin Puree; 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; 1/2 teaspoon Salt; 5 cups Confectioners’ Sugar; 8 ounces Cream Cheese (softened); 1/4 cup Butter (softened); 1 teaspoon Pure Vanilla Extract; Sprinkles of Cinnamon; Fall Colored Sprinkles; Mini Pumpkin Candies

why make this recipe

Sheet Pan Libby’s Pumpkin Bars are a delicious way to enjoy the flavors of fall. They are easy to make and perfect for gatherings, parties, or just a cozy evening at home. The pumpkin flavor combined with creamy frosting makes these bars a delightful treat that everyone will love. Plus, they’re simple enough for even beginners to whip up.

how to make Sheet Pan Libby’s Pumpkin Bars

Ingredients:

15 ounce Can of Libby’s Pumpkin Puree (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

1/2 teaspoon Salt

5 cups Confectioners’ Sugar

8 ounces Cream Cheese (softened)

1/4 cup Butter (softened)

1 teaspoon Pure Vanilla Extract

Sprinkles of Cinnamon

Fall Colored Sprinkles

Mini Pumpkin Candies

Directions:

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. This size gives a slightly shorter bar, about 3/4″ thick after baking. You can also use a 10″x15″ jelly roll pan for a slightly taller bar.

In a large mixing bowl or electric mixer, cream together the softened butter and white sugar until smooth.

Add the eggs and mix well until combined.

In another bowl, sift together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder.

Slowly add the dry ingredients to the mixer with the wet ingredients. Mix until well blended.

Fold in the pumpkin puree into the batter until smooth.

Pour the batter into the prepared jelly roll pan and spread evenly.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the bars bake, prepare the cream cheese frosting.

Cream Cheese Frosting:

In a bowl, cream together the softened cream cheese and 1/4 cup of softened butter.

Gradually add in the confectioners’ sugar and mix until smooth.

Finally, mix in the vanilla extract.

how to serve Sheet Pan Libby’s Pumpkin Bars

Once your pumpkin bars are cool, spread the cream cheese frosting generously over the top. You can decorate them with sprinkles of cinnamon, fall-colored sprinkles, or mini pumpkin candies for an extra touch. Cut the bars into squares and serve them at parties, family gatherings, or simply enjoy them yourself!

tips to make Sheet Pan Libby’s Pumpkin Bars

Make sure your ingredients, especially the butter and cream cheese, are softened to room temperature for easier mixing.

Double-check that you have measured your ingredients accurately for the best results.

Try not to overmix the batter once the dry ingredients are added, as this can make the bars tough.

Let the bars cool completely before frosting to avoid melting the cream cheese frosting.

FAQs

1. Can I use fresh pumpkin puree instead of canned? Yes, you can use fresh pumpkin puree, but make sure it is cooked and pureed smoothly.

2. How do I know when the pumpkin bars are done baking? Insert a toothpick in the center; if it comes out clean or with a few crumbs, they are done baking.

3. Can I make these bars ahead of time? Absolutely! You can make them a day or two in advance. Just store them in the refrigerator until you are ready to serve.