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Sheet Pan Libby’s Pumpkin Bars

Sheet Pan Libby’s Pumpkin Bars Recipe

These Sheet Pan Libby’s Pumpkin Bars are soft, moist, and bursting with warm fall spices. Made with Libby’s famous canned pumpkin, this crowd-pleasing dessert comes together easily in a single pan — perfect for holiday gatherings, potlucks, or when you need a sweet treat that serves a crowd. Topped with silky cream cheese frosting, these pumpkin bars are as nostalgic as they are delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 24 bars
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Electric mixer or hand whisk
  • 13x18-inch sheet pan (half-sheet size)
  • Rubber spatula
  • Wire rack for cooling
  • Measuring Cups and Spoons
  • Offset spatula (for frosting, optional)

Ingredients
  

For the Pumpkin Bars:

  • 4 large eggs
  • 1 ⅔ cups granulated sugar
  • 1 cup vegetable oil
  • 1 can 15 oz Libby’s 100% Pure Pumpkin
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg optional
  • 1 tsp salt

For the Cream Cheese Frosting:

  • 8 oz cream cheese softened
  • ½ cup 1 stick unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt optional

Instructions
 

Step 1: Preheat and Prep

  • Preheat oven to 350°F (175°C). Grease and lightly flour your 13x18-inch sheet pan or line it with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

  • In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin until smooth and well combined.

Step 3: Add Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients and mix until fully combined.

Step 4: Bake

  • 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 to cool completely on a wire rack.

Step 5: Make the Frosting

  • In a bowl, beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy.

Step 6: Frost and Cut

  • Once the bars are fully cooled, spread the cream cheese frosting evenly over the top using a spatula. Cut into squares or rectangles and serve.

Notes

Serving Tips

  • Sprinkle with chopped pecans or cinnamon sugar for extra flair.
  • Refrigerate before slicing for cleaner cuts.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
Keyword Sheet Pan Libby’s Pumpkin Bars Recipe