This is Libby’s pumpkin bars recipe with homemade melt-in-your-mouth cream cheese frosting that’s a perfect fall treat and holiday dessert.
This recipe makes a large batch of delicious pumpkin bars. A half sheet, to be exact.
Oh, but trust me, they will get eaten!
I’ve found making this one batch is perfect for sharing at large gatherings during the holidays and taking to the holiday potluck at work. That way, I don’t have to make a double batch.
I used to work in a local bakery, and these turn out even better than theirs. These are classic pumpkin bars made with canned pumpkin purée, warm spices like pumpkin spice, and topped with rich cream cheese frosting.
I also have Libby’s pumpkin cheesecake muffin recipe and Libby’s Pumpkin Cake Roll that are to die for!
Want more fall desserts? Check out these fun fall cupcakes and 39 Easy Pumpkin Desserts Made with Canned Pumpkin Purée!
Ingredients for Sheet Pan Libby’s Pumpkin Bars
- A Can of Pumpkin Purée (Not pumpkin pie filling)
- All-Purpose Flour
- White Sugar
- Large Eggs
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Pumpkin Pie Spice
- Salt
- Butter
- Parchment Paper
- Cream Cheese
- Confectioners’ Sugar
- Pure Vanilla Extract
Pan Sizes
I baked my pumpkin bars in a 12″x17″ half-sheet baking pan, which I cut into 4×8 rows to yield 32 bars.
You can also use a 10″x15″ jelly roll pan that will give a slightly taller pumpkin bar (more cake-like size) and yield 28 small bars.
Some consider these to be pumpkin cake bars because the consistency is cake-like, but where I come from, these are called pumpkin bars. They are shorter and slightly denser than a typical cake when made in a half-sheet baking pan.
How to Make Libby’s Pumpkin Bars
- Preheat oven to 350℉. 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 ¾″ thick after baking, as I have in the photos above.
- Note: You can also use a 10″x15″ jelly roll pan for a slightly taller bar, but will need to lower the baking temperature to 325℉ and bake a little longer.
- Cream butter and white sugar in an electric mixer or large bowl. Add eggs and mix well.
- Sift or whisk together flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add dry ingredients to the mixer. Blend pumpkin purée into the batter.
- Pour the pumpkin mixture into the prepared jelly roll pan. Bake in the oven for 20-25 minutes, until a toothpick comes out clean.
- While the bars bake, make the cream cheese frosting.
- In an electric mixer or a large bowl with a hand mixer, blend cream cheese, butter, and vanilla extract.
- Slowly begin adding powdered sugar on low speed and blend well. Slowly add powdered sugar and blend well. If too thick, add 1 tablespoon of milk at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
- Spread cream cheese frosting over the top of the bars evenly. Slice before serving. Store in an airtight container in the refrigerator for up to 5-6 days or freeze for up to 3 months for best quality.
Variations
Cream Cheese Swirl: Add a cream cheese swirl on top by mixing softened cream cheese with sugar and vanilla, then swirling it into the pumpkin batter before baking, just like pumpkin cheesecake bars.
Chocolate Chips: Fold in chocolate chips into the pumpkin batter before baking for a delightful chocolatey twist.
Add Nuts: Incorporate chopped nuts such as pecans or walnuts into the batter for added crunch and flavor.
Gluten-Free: Swap out all-purpose flour for almond flour. It can be substituted in a 1:1 ratio, so use the same amount called for in the recipe card below. Keep in mind, it will also have a nuttier almond flavor.
Streusel Topping: Don’t like cream cheese frosting? Top the pumpkin bars with a cinnamon streusel made with flour, brown sugar, butter, and cinnamon for a crunchy topping.
Storing Pumpkin Bars
Refrigerating
Pumpkin bars with cream cheese frosting should be refrigerated. Cream cheese frosting contains dairy and can spoil if left at room temperature for an extended period.
Once frosted, cover the bars with plastic wrap or place them in an airtight container.
Store the bars in the refrigerator, where they can be kept for up to 3-4 days.
Freezing
If you have leftover pumpkin bars that you don’t plan to eat right away, you can freeze them for 2-3 months.
Wrap them in plastic wrap or aluminum foil to prevent freezer burn.
Alternatively, you can place them in airtight containers or resealable freezer bags, but place them in a single layer to prevent them from sticking to each other. Otherwise, you risk removing all that wonderful cream cheese frosting!
When you’re ready to enjoy them, simply thaw them in the refrigerator before serving.
My family and I often make this big batch of pumpkin bars and store them in the freezer so we can grab them as we want them throughout the fall season.
Other times, we take a large batch to our fall potlucks, and they disappear quickly.
More Pumpkin Desserts
- 22 Easy Fall Desserts
- Iced Pumpkin Bread
- Mini Pumpkin Pies
- Pumpkin Spice Cookies
- Pumpkin Cheesecake Bars
- Pumpkin Cheesecake Drop Cookies
- Pumpkin Cupcakes
- Pumpkin Pie Bars
Sheet Pan Libby’s Pumpkin Bars
Equipment
- Jelly Roll Pan 10"x15"
Ingredients
Pumpkin Bars
- 15 ounces Canned Pumpkin Purée
- 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
Cream Cheese Frosting
- 5 cups Confectioners' Sugar
- 8 ounces Cream Cheese softened
- ¼ cup Butter softened
- 1 teaspoon Pure Vanilla Extract
Topping Ideas
- Sprinkles of Cinnamon
- Fall Colored Sprinkles
- Mini Pumpkin Candies
Instructions
- Preheat oven to 350℉. 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 ¾" thick after baking, like I have in the photos above.
- Cream together butter and white sugar in an electric mixer or large mixing bowl. Add eggs and mix well.
- Sift or whisk together flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add the dry ingredients to the mixer. Blend pumpkin purée into the batter.
- Pour batter into the prepared jelly roll pan. Bake in the oven for 20-25 minutes, until a toothpick comes out clean.
- While the bars bake, make the cream cheese frosting.
Cream Cheese Frosting
- In a stand mixer or a large bowl with a hand mixer, blend cream cheese, butter, and vanilla extract.
- Slowly begin adding powdered sugar and blend well. Slowly begin adding powdered sugar and blend well. If too thick, add 1 tablespoon of milk at a time until the desired consistency. If it's too thin, add more powdered sugar.
- Spread cream cheese frosting evenly over cooled bars. Slice before serving. Store in an airtight container in the refrigerator for up to 5-6 days, or freeze for up to 3 months.
Samantha says
I’ve made these for years and they’re always SO GOOD. However- I need help this time.. I think my dish is too small making the bars too thick and they won’t cook all the way/: what do I do? I put them in at 350 for 25 minutes, then 10 then another 10 and they’re still not completely done in the middle
Tiffany says
Hi Samantha!
Yes, it sounds like the bars are a little taller since the middle is not cooked yet.
I would try lowering the oven temperature to 325°F and continuing to bake in 5 to 10-minute increments until the center is done. If the edges or top are getting too brown, loosely cover the dish with aluminum foil. I hope they still turn out for you!
Tiffany
Melanie says
Can I use margarine in place of butter?
Tiffany says
Hi Melanie!
You can substitute margarine, but the texture of the bars may change. Margarine has a higher water content and lower fat percentage than butter, which might make your pumpkin bars slightly softer, but denser.
For the frosting, it may be a little softer as well. You can place the frosting in the fridge to firm it up, if needed.
Tiffany
CJ says
Great pumpkin bars! Added mini semi-sweet chocolate chips and kids keep asking to make them.
Tiffany says
Hi CJ,
Chocolate chips are a great addition. I’m so glad you and your kids enjoyed them!
Tiffany
Taylor says
I’ve been making these every fall for the past 3 or 4 years now. They’re so tasty and always a hit 🙂
Kathe says
Just found this recipe – made it today – it is absolutely amazing!! I am definitely going to make this often – thank you so much for this recipe
Robin Schorn says
I’ve made these twice now and love them. First time I made them exactly as recipe stated and 2nd time I used a 9X13 metal pan for easier transportation (my jelly roll has no cover), baked for 30 mins and I added a cup of raisins. Both were delicious.
Anonymous says
They are so good. Will definitely make them again
Lisa says
I used 1 tsp of cinnamon and 1 tsp pumpkin pie spice. And baked in a 10 x 16 pan for 22 mins and used 3 cups powdered sugar for the icing to stretch it for the larger surface. I also used 2 cups freshly processed pumpkin instead of canned. They turned out delicious! Thanks!
LouAnn Pettibone says
This will be one of my go to recipes for every occasion. I made them for a wedding that the bride wanted home made baked goods. Fall themed. They were gone in moments. Easy make and good to eat.
Fiona says
Delicious recipe but I did make a few tweaks. I used a 9×13 glass baking dish and baked it for 30 minutes at 350 and it turned out great. Texture is definitely more cake like than bar like but I was expecting that since I looked over the pinterest comments beforehand. I also followed the advice from the comments and used less sugar for the frosting. I used 2 1/2 cups and added around a tablespoon of milk since the frosting was incredibly thick.
Lynne says
Nice but just like a short cake. I was expecting something more dense. Will try adding a little brown suger and some cloves next time.
Kimberly says
These are ABSOLUTELY AMAZING!!! My daughter made them and once I got a taste, I cannot live without them!!! I literally crave them & I can’t hardly handle it when there’s none left!! Took 1 to a party & I was praying I’d still have plenty to bring home!!! Lolol Everybody Loved them!!
Reba says
Thank you for delicious recipe. I can’t wait to try. What do you use to cut to make it look so neat? It looks really unpleasing to the eye after being cut so messy and I want it to look pretty for guests. (That’s every baked goods I cut with frosting lol especially my brownies) Please share tips asap!
Tiffany says
Hi Reba,
To cut the pumpkin bars, I use a knife with a thin blade so it does not tear up the bars. Also, if you notice a lot of frosting sticking to the knife, I wipe it clean after each cut to avoid clumping.
When I cut them I always start down the middle of the long edge and then cut each of those halves in half, and keep going until I get the size I need.
Tiffany
Katlyn Fuller says
Hi! Would I be able to freeze these? Do you think they’ll be okay?
Tiffany says
Hi Katlyn,
I have frozen these many times over the years and they do great in the freezer. I would store them in an airtight container for 3-6 months.
Tiffany
darryl says
This was so good I only got 2 pieces while everyone else just kept cutting bigger pieces off.
Victoria says
For the frosting, what is the measurement for powdered sugar? Not familiar with what 2 pounds converts to in cups
Tiffany says
Hi Victoria, two pounds of powdered sugar is approximately 7 and a half cups.
-Tiffany
Suzi Blumberg says
Tiffany is incorrect. One pound of powdered sugar is 4 cups, so you need 8 cups for 2 pounds.
Tiffany says
Hi Suzi,
I went to my kitchen and measured it twice. I did not sift it for either time. I used my dry ingredient measuring cups. 2 pounds of powdered sugar comes out between 7.3 and 7.5 cups. I hope this helps.
Since Victoria’s comment, I’ve also updated the frosting recipe to not be such a large batch. I’ve condensed it down to only 5 cups.
Tiffany
Evelyn A. says
I made your recipe and it was delicious. I tweaked the recipe a bit. Aside from some small changes… I made it again and added ground cloves. Really made the difference!!!
Kelsey says
Would this be okay to make as cupcakes??
Tiffany says
I have not personally tried making this recipe into cupcakes. They would turn out somewhat dense since they are a bar. However, I do have a pumpkin cupcake recipe with cream cheese frosting if you’d like to try that: https://www.simplyhappenings.com/pumpkin-cupcakes. It makes 24 cupcakes.
Althea W says
Extremely great taste. My family and friends will really enjoy them. Surprisingly; my cookie sheets are really jelly pans! It took 22 minutes to bake and the preparation was simple. Would definitely make it again. Love the cream cheese topping!
Claudette says
Can you use a 9×13 pan?
Tiffany says
I have never tried this recipe in a 9×13 pan, only in 10″x15″ and 12″x17″.
A smaller pan could be doable. If you’re using a 9×13 baking sheet, I would not add all of the batter so that there’s room for them to rise as they bake, and I would lessen the cook time.