These Libby’s Pumpkin Bars are soft, moist, and topped with the creamiest melt-in-your-mouth cream cheese frosting—making them a perfect fall dessert or holiday treat! This recipe yields a large batch, ideal for gatherings, potlucks, or simply keeping your family happy all season long.
🍂 Why You’ll Love This Recipe:
- Big batch for sharing (makes 48 bars in a half-sheet pan)
- Moist, dense pumpkin bars with warm spices
- Creamy homemade cream cheese frosting
- Easy to make, perfect for fall and holiday entertaining
Ingredients
Pumpkin Bars:
- 1 (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
Cream Cheese Frosting:
- 5 cups confectioners’ sugar
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 tsp pure vanilla extract
Optional Toppings:
- Cinnamon
- Fall-colored sprinkles
- Mini pumpkin candies
Instructions
- Prep the Pan & Oven:
Preheat oven to 350°F. Line a 12″ x 17″ half-sheet pan with parchment paper and lightly spray the sides. (Use a 10″ x 15″ jelly roll pan for taller bars.) - Mix the Bars:
- Cream together butter and sugar in a large bowl or electric mixer.
- Add eggs and mix until smooth.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- Slowly add dry ingredients to the butter mixture and blend in pumpkin puree until fully combined.
- Bake:
Pour batter into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. - Make the Frosting:
- Blend cream cheese, butter, and vanilla extract until smooth.
- Gradually add powdered sugar until you reach the desired consistency.
- If too thick, add milk 1 tbsp at a time; if too thin, add more sugar.
- Frost & Serve:
Spread frosting evenly over cooled bars. Slice into squares or rectangles and sprinkle with cinnamon, sprinkles, or mini pumpkin candies. Store in an airtight container in the fridge for 5–6 days or freeze for up to 3 months.
Variations & Tips
- Cream Cheese Swirl: Mix some frosting into the batter before baking for a marbled effect.
- Chocolate Twist: Fold in chocolate chips for a chocolatey surprise.
- Nutty Flavor: Add chopped pecans or walnuts for crunch.
- Gluten-Free: Substitute almond flour 1:1 for all-purpose flour.
- Streusel Topping: Skip frosting and top with cinnamon-sugar streusel for a crunchy finish.
These pumpkin bars are perfect for fall gatherings, holiday parties, or cozy weekend baking. They’re moist, flavorful, and topped with frosting that everyone will love. Pair them with a warm cup of coffee or cider for the ultimate seasonal treat!