Libby’s Pumpkin Bars
These Libby’s Pumpkin Bars are soft, warmly spiced pumpkin bars topped with a rich cream cheese frosting. They are easy to bake in a half-sheet pan and make a festive fall dessert.
Equipment
- 12×17-inch half-sheet baking pan For baking the pumpkin bars.
- electric mixer For mixing the pumpkin bar batter and cream cheese frosting.
- large mixing bowl For preparing the batter or frosting.
- Hand mixer Alternative to a stand mixer for preparing the frosting.
- parchment paper For lining the baking pan.
Ingredients
- 15 ounces Libby's canned pumpkin purée 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
- ½ teaspoon salt
- 5 cups confectioners' sugar
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon pure vanilla extract
- sprinkles of cinnamon, optional topping
- fall colored sprinkles, optional topping
- mini pumpkin candies, optional topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12"×17" 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. You can also use a 10"×15" jelly roll pan for a slightly taller bar.
- 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 dry ingredients to the mixer. Blend pumpkin puree 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.
- In a stand mixer or a large bowl with a hand mixer, blend together cream cheese, butter, and vanilla extract.
- Slowly begin adding powdered sugar and blend well. If too thick, add 1 tablespoon of milk at a time until desired consistency. If it's too thin, add more powdered sugar.
- Spread cream cheese frosting over cooled 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.
Notes
A 12×17-inch half-sheet pan produces slightly shorter bars about ¾-inch thick. A 10×15-inch jelly roll pan can be used for slightly taller bars. Store frosted bars in an airtight container in the refrigerator for up to 5–6 days, or freeze for up to 3 months for best quality.