Sheet Pan Pumpkin Bars
These remarkable bars represent the perfect marriage of convenience and indulgence, proving that feeding a crowd doesn’t require compromising on flavor or quality. Built on the foundation of Libby’s trusted pumpkin puree, these bars deliver that classic pumpkin pie flavor profile in a format that’s infinitely more practical for large gatherings and easier to serve than traditional pie.
What sets these bars apart is their perfect balance of textures and flavors. The base achieves that ideal cake-meets-brownie consistency – tender and moist without being dense, substantial without being heavy. The pumpkin flavor shines through clearly, supported by a carefully calibrated blend of warm spices that enhance rather than overpower the star ingredient. Topped with a cloud of cream cheese frosting, each square delivers a complete dessert experience in a single bite.
The sheet pan format isn’t just about quantity – it’s about achieving consistent results across every single serving. Unlike individual portions that might vary slightly in size or doneness, sheet pan baking ensures uniformity while allowing the flavors to develop evenly throughout the entire surface area.
The Science of Sheet Pan Success
Understanding the dynamics of sheet pan baking elevates these bars from good to extraordinary. The large surface area allows for optimal moisture distribution, preventing the soggy centers and dry edges that can plague smaller pan sizes. The relatively thin profile ensures even cooking while maintaining the fudgy texture that makes these bars so appealing.
Temperature control becomes crucial at this scale. The thermal mass of a full sheet pan requires precise timing and potentially adjusted temperatures to achieve perfect doneness throughout. The edges will always cook slightly faster than the center, but proper technique minimizes this variation to create consistently perfect bars across the entire pan.
Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons heavy cream or milk (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and line an 18×13-inch rimmed sheet pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, salt, nutmeg, ginger, and cloves until evenly combined and no lumps remain.
- In a separate large bowl, whisk together eggs until well beaten. Add the Libby’s pumpkin puree, vegetable oil, and vanilla extract, whisking until completely smooth and uniform.
- Pour the wet ingredients into the dry ingredients and fold together using a large spoon or spatula until just combined. Do not overmix – stop as soon as no dry flour streaks remain visible.
- Pour the batter into the prepared sheet pan, using an offset spatula to spread it evenly to all corners and create a smooth, level surface.
- Bake for 25-30 minutes, or until the center springs back when lightly touched and the edges just begin to pull away from the sides of the pan. A toothpick inserted in the center should come out with just a few moist crumbs.
- Remove from oven and cool completely in the pan on a wire rack, approximately 2 hours. This cooling time is crucial for proper texture development.
- While bars cool, prepare the frosting by beating softened cream cheese and butter together with an electric mixer until light and fluffy, about 3-4 minutes.
- Gradually add sifted powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and salt, then beat in heavy cream 1 tablespoon at a time until frosting reaches your desired spreading consistency.
- Once bars are completely cool, spread frosting evenly over the surface using an offset spatula, creating smooth, even coverage.
- Refrigerate for at least 30 minutes to set the frosting before cutting into squares. Use the parchment overhang to lift the entire sheet of bars from the pan before cutting for cleanest results.
- Cut into squares using a sharp knife wiped clean between cuts. Serve chilled or at room temperature.
Sheet Pan Libby’s Pumpkin Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line an 18×13-inch rimmed sheet pan with parchment paper, leaving overhang for easy removal. Lightly grease parchment with cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, salt, nutmeg, ginger, and cloves until evenly combined.
- In a separate large bowl, whisk eggs until well beaten. Add Libby’s pumpkin puree, vegetable oil, and vanilla extract, whisking until completely smooth.
- Pour wet ingredients into dry ingredients and fold together until just combined. Do not overmix – stop when no dry flour streaks remain.
- Pour batter into prepared sheet pan, using offset spatula to spread evenly to all corners and create a smooth, level surface.
- Bake for 25-30 minutes, until center springs back when lightly touched and edges begin to pull away from sides. Toothpick should come out with few moist crumbs.
- Cool completely in pan on wire rack, approximately 2 hours. This cooling time is crucial for proper texture development.
- For frosting, beat softened cream cheese and butter with electric mixer until light and fluffy, 3-4 minutes.
- Gradually add sifted powdered sugar one cup at a time, beating well after each addition. Add vanilla, salt, and heavy cream until desired consistency is reached.
- Spread frosting evenly over completely cooled bars using offset spatula.
- Refrigerate for at least 30 minutes to set frosting. Use parchment overhang to lift bars from pan, then cut into squares with sharp knife wiped clean between cuts.
Notes
Mastering the Sheet Pan Technique
Success with sheet pan desserts requires understanding how scale affects baking dynamics. The large surface area means heat distribution patterns differ significantly from smaller pans. Rotating the pan halfway through baking ensures even browning, especially in ovens with hot spots.
Proper pan preparation prevents sticking disasters that can ruin hours of work. The parchment paper overhang isn’t just convenient – it’s essential for clean removal and professional-looking results. The light coating of cooking spray helps the parchment adhere properly and provides extra insurance against sticking.
Timing becomes more critical at this scale. Start checking for doneness at the minimum time listed, but be prepared to extend baking time if needed. The center should spring back when touched, but shouldn’t feel firm or overbaked. The residual heat in the large pan will continue cooking the bars even after removal from the oven.
The Perfect Frosting Balance
The cream cheese frosting serves multiple purposes beyond mere decoration. Its tangy richness balances the sweet warmth of the pumpkin base while adding textural contrast. The key to perfect frosting lies in temperature control – both the cream cheese and butter must be properly softened to achieve the smooth, pipeable consistency that spreads beautifully.
Sifting the powdered sugar eliminates lumps that would otherwise create an uneven texture. Adding the liquid gradually allows you to control the final consistency, ensuring the frosting holds its shape while remaining smooth and creamy.
Scaling and Customization Options
One of the greatest advantages of sheet pan desserts is their adaptability. This recipe can be easily halved for a 9×13-inch pan when feeding smaller groups, though baking time should be reduced to 20-25 minutes. For even larger gatherings, the recipe scales up proportionally, though you’ll need commercial-sized equipment.
Flavor variations are endless. Substitute maple extract for vanilla in both the bars and frosting for deeper autumn flavor. Add mini chocolate chips or chopped pecans for textural interest. A sprinkle of toasted coconut or chopped candied ginger on top of the frosting creates gourmet appeal.
Storage and Serving Strategy
Proper storage maintains both flavor and texture over several days. Once cut, store bars in a single layer in airtight containers, separating layers with parchment paper. Refrigerated bars keep their shape better but should be brought closer to room temperature before serving for optimal flavor release.
For maximum impact at gatherings, consider cutting the bars into smaller, two-bite squares rather than larger portions. This allows guests to sample multiple desserts while ensuring everyone gets a perfect ratio of bar to frosting in each piece.
These Sheet Pan Libby’s Pumpkin Bars embody everything we love about autumn baking: the reliability of trusted ingredients, the satisfaction of feeding others, and the pure comfort that comes from flavors that feel like home. They remind us that the best recipes aren’t always the most complicated – sometimes they’re simply the ones that bring the most joy to the most people.
