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Sheet Pan Libby's Pumpkin Bars

Create the perfect crowd-pleasing dessert with these Sheet Pan Libby's Pumpkin Bars. Featuring a moist, spiced pumpkin base topped with creamy cream cheese frosting, these bars deliver classic pumpkin pie flavors in an easy-to-serve format that feeds a crowd beautifully.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time Including Cooling 2 hours 30 minutes
Total Time 48 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract for frosting
  • 1/4 teaspoon salt for frosting
  • 2-3 tablespoons heavy cream or milk as needed

Equipment

  • 18x13-inch rimmed sheet pan
  • Parchment paper
  • Large mixing bowls (2)
  • Electric mixer
  • Offset spatula
  • Wire cooling rack
  • Sharp knife

Method
 

  1. Preheat oven to 350°F (175°C) and line an 18x13-inch rimmed sheet pan with parchment paper, leaving overhang for easy removal. Lightly grease parchment with cooking spray.
  2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, salt, nutmeg, ginger, and cloves until evenly combined.
  3. In a separate large bowl, whisk eggs until well beaten. Add Libby's pumpkin puree, vegetable oil, and vanilla extract, whisking until completely smooth.
  4. Pour wet ingredients into dry ingredients and fold together until just combined. Do not overmix – stop when no dry flour streaks remain.
  5. Pour batter into prepared sheet pan, using offset spatula to spread evenly to all corners and create a smooth, level surface.
  6. 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.
  7. Cool completely in pan on wire rack, approximately 2 hours. This cooling time is crucial for proper texture development.
  8. For frosting, beat softened cream cheese and butter with electric mixer until light and fluffy, 3-4 minutes.
  9. 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.
  10. Spread frosting evenly over completely cooled bars using offset spatula.
  11. 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

Ensure bars are completely cool before frosting to prevent melting. Store covered in refrigerator up to 5 days. For best results, use room temperature ingredients for frosting. Can be frozen for up to 3 months.