Sheet Pan Libby’s Pumpkin Bars Recipe

If you’re in search of a stunning fall dessert that’s both effortless and guaranteed to impress a crowd, Sheet Pan Libby’s Pumpkin Bars are about to become your go-to treat. These fluffy, warmly spiced pumpkin bars come together in a single pan, topped with a generous layer of cream cheese frosting that’s rich yet perfectly tangy. Whether you’re hosting a holiday get-together or need something special for a bake sale, you’ll love how Sheet Pan Libby’s Pumpkin Bars deliver all the cozy goodness of pumpkin pie with the ease (and joy!) of a sheet cake.

Ingredients You’ll Need

The beauty of Sheet Pan Libby’s Pumpkin Bars lies in its pantry-friendly ingredients—each one brings something essential, from rich moisture to that classic pumpkin pie flavor and a cloud-like frosting. Here’s a closer look at what you’ll need to create snack bar perfection:

• Libby’s Pumpkin Puree (15 oz): The star of the show, providing unbeatable moistness and authentic pumpkin flavor.
• All-Purpose Flour (2 cups): Gives the bars their structure while keeping the crumb light and fluffy.
• White Sugar (1½ cups): Just the right amount for sweetness that balances the spices and pumpkin.
• Butter, softened (1 cup): Adds rich, creamy flavor and helps the bars turn out tender.
• Large Eggs (4): Work as binding agents, ensuring the bars hold together with a pleasant texture.
• Baking Soda (1 tsp): Helps the bars rise and keeps them soft.
• Baking Powder (2 tsp): Provides extra lift for a cakey bar.
• Ground Cinnamon (2 tsp): Warm spice bringing depth and a signature autumn flavor.
• Pumpkin Pie Spice (1 tsp): A fragrant mix that boosts that nostalgic, fall-inspired taste.
• Salt (½ tsp): Enhances all the other flavors and balances sweetness.
• Confectioners’ Sugar (5 cups): The base for your luscious cream cheese frosting.
• Cream Cheese, softened (8 oz): Adds creamy tang and smooth texture to the frosting.
• Butter, softened (¼ cup): Helps the frosting spread easily and gives it silkiness.
• Pure Vanilla Extract (1 tsp): Rounds out the frosting with fragrant, mellow sweetness.
• Optional Toppings: Sprinkle with cinnamon, fall-colored sprinkles, or mini pumpkin candies for a festive finish.

How to Make Sheet Pan Libby’s Pumpkin Bars

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit, which is the sweet spot for making sure your Sheet Pan Libby’s Pumpkin Bars bake up soft and evenly. Line a 12″x17″ half-sheet pan with parchment paper for easy removal, and don’t forget to spray the sides with a little cooking spray to keep those edges from sticking. If you like a taller bar, a 10″x15″ jelly roll pan also works beautifully!

Step 2: Cream the Butter and Sugar

In the bowl of an electric mixer or a large mixing bowl, beat the softened butter together with the white sugar until it’s pale and fluffy. This crucial step gives your pumpkin bars their signature tender crumb, so take a minute or two to get it good and creamy.

Step 3: Add the Eggs

Crack in the four large eggs, one at a time, mixing well after each addition. The eggs will help everything blend together seamlessly and give the bars their lovely structure once baked.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Sifting ensures the leaveners and spices are evenly distributed—don’t skip this step if you want the spices in every bite!

Step 5: Blend Dry and Wet Ingredients

Slowly add the dry mixture to the wet ingredients in your mixer, stirring just until incorporated. Then, blend in the Libby’s pumpkin puree. The batter should now be a gorgeous, thick, orange-hued batter that already smells like autumn.

Step 6: Pour and Bake

Pour the batter into your prepared sheet pan, smoothing it out to the edges with a spatula for even baking. Place in the oven and bake for 20 to 25 minutes; when a toothpick inserted in the center comes out clean, you’re golden. Let the bars cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

While the bars cool, beat together the softened cream cheese, butter, and vanilla extract. Gradually add in the confectioners’ sugar, starting slow so it doesn’t go everywhere! If the frosting seems too thick, drizzle in a tablespoon of milk at a time until it spreads easily. If it’s too thin, just mix in a touch more confectioners’ sugar. Spread the dreamy frosting over the cooled pumpkin bars.

Step 8: Decorate and Slice

Finish with your toppings of choice—cinnamon, festive sprinkles, or adorable mini pumpkin candies are all welcome. Cut the bars into squares or rectangles, ready to serve and dazzle!

How to Serve Sheet Pan Libby’s Pumpkin Bars

Garnishes

A sprinkle of cinnamon over the frosting instantly heightens the pumpkin and cream cheese flavors. Feel free to go extra festive with autumn-hued sprinkles or even playful mini pumpkin candies. These small touches transform Sheet Pan Libby’s Pumpkin Bars into a showstopper on any dessert table.

Side Dishes

If you’re serving these bars at a gathering, pair them with a steaming mug of chai tea, creamy hot chocolate, or your favorite fall latte. Fresh fruit like sliced apples or pears works well for a light counterpoint, while a scoop of vanilla ice cream makes it extra indulgent.

Creative Ways to Present

Put your own spin on Sheet Pan Libby’s Pumpkin Bars by cutting them into bite-sized cubes and serving as pumpkin “petits fours” for parties, or stack them high on a cake stand for an eye-catching centerpiece. Individual parchment wrappers make them easy for grab-and-go events, too.

Make Ahead and Storage

Storing Leftovers

These pumpkin bars keep wonderfully! Store any leftovers in an airtight container in the refrigerator for up to 5 or 6 days. The flavors actually deepen as they chill, and the frosting stays luscious the whole time.

Freezing

Want to get ahead? Pop fully frosted or unfrosted bars into a freezer-safe container (with parchment layers in between if stacking). They’ll last for up to 3 months. Just thaw and frost before serving if you froze them plain, or enjoy straight from the freezer for an icy pumpkin treat.

Reheating

If you prefer your Sheet Pan Libby’s Pumpkin Bars at room temperature, simply let them sit out for about 20–30 minutes. For a nostalgic, bakery-warm bite, microwave a bar for just about 10 seconds (but avoid overheating to keep the frosting perfect).

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! If you do, be sure your homemade pumpkin puree is well-drained to avoid extra moisture in the batter, which could make the bars dense. Libby’s is a classic for its consistent results, but homemade adds a lovely personal touch.

Is it possible to make Sheet Pan Libby’s Pumpkin Bars gluten-free?

Yes, you can substitute a good quality gluten-free all-purpose flour blend. Just check that your blend includes xanthan gum or add a teaspoon yourself for best texture.

Can I halve the recipe for a smaller batch?

Certainly! Just halve all the ingredients and use a smaller baking sheet or pan; keep an eye on baking time, as it might cook a bit faster.

How can I avoid soggy pumpkin bars?

Be sure not to add extra pumpkin or underbake. Baking until a toothpick comes out clean and letting the bars cool before frosting keeps everything perfectly moist, not soggy.

Can I make Sheet Pan Libby’s Pumpkin Bars ahead of time for a party?

Yes! These bars are party-perfect when made a day or two in advance; in fact, the flavor gets even better after chilling overnight. Just wait to add toppings like sprinkles until right before serving for best appearance.

Final Thoughts

If you’re looking for the ultimate fuss-free autumn dessert, you simply cannot go wrong with Sheet Pan Libby’s Pumpkin Bars. Each bite is a cozy celebration of pumpkin season, and they’re as easy to whip up as they are to share. Whether this becomes your new favorite party treat or a cherished family recipe, don’t hesitate—the first pan won’t last long!

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