Description

These Sheet Pan Libby’s Pumpkin Bars are everything you love about fall—moist, fluffy, and warmly spiced with cinnamon and nutmeg. Made with Libby’s 100% Pure Pumpkin, these bars are soft like cake but cut like brownies, making them the perfect crowd-pleasing dessert.

Baked in a sheet pan for easy slicing and serving, they’re ideal for potlucks, holiday gatherings, bake sales, or anytime you need a sweet, cozy treat that’s easy to transport and guaranteed to impress. Top them with a silky cream cheese frosting and a sprinkle of cinnamon sugar for the ultimate fall dessert bar!

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Ingredients

(Makes about 24 bars)

For the Pumpkin Bars:

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

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: pinch of cinnamon or cinnamon sugar for garnish

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Instructions

1. Preheat the oven:
   • Preheat to 350°F (175°C). Grease or line a rimmed 13x18-inch sheet pan with parchment paper.
2. Mix the wet ingredients:
   • In a large bowl, beat the eggs, sugar, oil, and pumpkin until smooth and well combined.
3. Add dry ingredients:
   • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
   • Gradually add to the wet mixture, stirring just until combined.
4. Bake:
   • Pour the batter into the prepared sheet pan.
   • Smooth the top and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the bars cool completely in the pan.
5. Make the frosting:
   • In a medium bowl, beat the cream cheese and butter together until fluffy.
   • Gradually add powdered sugar, beating until smooth. Mix in vanilla extract.
   • Spread frosting over cooled bars and sprinkle with a bit of cinnamon if desired.
6. Slice and serve:
   • Cut into bars and enjoy! Store leftovers covered in the refrigerator.

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Nutrition (approx. per bar, with frosting)

• Calories: 260 kcal
• Fat: 13 g
• Carbohydrates: 34 g
• Sugar: 24 g
• Protein: 2 g
• Fiber: 1 g

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Tips & Tricks

• Make it ahead: These bars stay moist for days! Store in the fridge and bring to room temp before serving.
• Frosting variations: Add a tablespoon of maple syrup or a dash of pumpkin pie spice to the frosting for a seasonal twist.
• Add-ins: Mix in chopped walnuts or mini chocolate chips for texture and flavor.
• Sheet pan size matters: Use a true 13x18-inch sheet pan for perfect bar height and even baking.

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From Me to Your Readers

I love this recipe because it brings all the comfort of pumpkin pie with the ease of a one-bowl cake. These Libby’s Pumpkin Bars have been a go-to in my fall dessert rotation for years—they’re dependable, delicious, and disappear fast.

For your website, this is a perfect fit for your “Fall Favorites,” “Thanksgiving Desserts,” or “Bake Sale Treats” collections. Want to grow your email list? Offer a Free Fall Baking eBook featuring this and a few more seasonal classics.