Sheet Pan Libby’s Pumpkin Bars
Delightfully easy pumpkin bars topped with rich cream cheese frosting, perfect for fall gatherings or cozy nights in.
Ingredients
For the Pumpkin Bars
- 1 can 15 oz Libby’s pumpkin puree
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil for moisture
- 4 large eggs to bind the ingredients
- 2 cups all-purpose flour for the base
- 2 teaspoons baking powder for light texture
- 1 teaspoon baking soda to add lift
- 1 teaspoon salt to balance sweetness
- 2 teaspoons ground cinnamon for warmth
- ½ teaspoon ground nutmeg
For the Cream Cheese Frosting
- 8 oz cream cheese, softened for frosting
- 2 cups powdered sugar for sweetness in frosting
- 2-4 tablespoons milk to achieve desired frosting consistency
- 1 teaspoon vanilla extract for flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a sheet pan and line it with parchment paper.
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well, then add eggs and beat until combined.
- In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Baking
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan on a wire rack.
Frosting
- In a bowl, beat softened cream cheese, then gradually add powdered sugar.
- Pour in the milk and vanilla extract until smooth and spreadable.
Serving
- Once the bars are cool, spread the cream cheese frosting generously over the top.
- Slice into squares and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze bars wrapped tightly in plastic and foil for up to 3 months.