These Libby’s Pumpkin Bars are a must-make fall dessert! Moist, flavorful, and topped with homemade cream cheese frosting that melts in your mouth—this recipe is perfect for holiday gatherings, potlucks, and cozy nights in. Made in a sheet pan, it yields a big batch (up to 48 bars!), making it ideal for sharing.
Why You’ll Love This Recipe
- Makes a Big Batch – Perfect for holiday parties, school events, or workplace potlucks.
- Moist and Flavorful – Made with canned pumpkin puree and warm spices.
- Bakery-Quality at Home – Even better than what you’d find at a local bakery!
- Frosted to Perfection – Rich cream cheese frosting takes these bars over the top.
Ingredients
For the Pumpkin Bars:
- 15 oz can Libby’s pumpkin puree (not pie filling)
- 2 cups all-purpose flour
- 1½ cups white sugar
- 1 cup butter, softened
- 4 large eggs
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
For the Cream Cheese Frosting:
- 5 cups confectioners’ sugar
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 tsp pure vanilla extract
Optional Toppings:
- Ground cinnamon
- Fall sprinkles
- Mini pumpkin candies
Pan Size Options
- Half Sheet Pan (12”x17”) – Yields 32–48 bars with a thinner, more traditional texture.
- Jelly Roll Pan (10”x15”) – Slightly taller and more cake-like, makes about 28 bars.
How to Make Libby’s Pumpkin Bars
- Preheat Oven to 350°F. Line your baking pan with parchment paper and spray the sides.
- Make the Batter
- Cream together butter and sugar until fluffy.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder.
- Slowly add dry ingredients to the wet mixture.
- Mix in the pumpkin puree until the batter is smooth.
- Bake
- Pour batter into prepared pan.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Let cool completely on a wire rack.
- Make the Cream Cheese Frosting
- Beat together cream cheese, butter, and vanilla until smooth.
- Gradually add powdered sugar until fluffy.
- If too thick, add a tablespoon of milk at a time. If too thin, add more sugar.
- Frost and Decorate
- Spread frosting evenly over cooled bars using an offset spatula.
- Sprinkle with cinnamon or festive toppings.
- Slice into bars before serving.
Variations
- Cream Cheese Swirl – Swirl sweetened cream cheese into the batter before baking.
- Add Chocolate Chips – For a chocolatey twist.
- Mix in Nuts – Chopped pecans or walnuts add texture and warmth.
- Make it Gluten-Free – Substitute almond flour 1:1 for an easy gluten-free version.
- No Frosting? – Top with a cinnamon streusel instead.
Storage Tips
Refrigerate:
Cover frosted bars and store in the fridge for 3–4 days.
Freeze:
Wrap bars individually in plastic wrap or place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Final Thoughts
These pumpkin bars are a fall essential in our home—simple, nostalgic, and always a hit. Whether you’re bringing them to a party or freezing extras for later, this recipe is guaranteed to satisfy every pumpkin craving.