If you’re looking for the perfect fall treat, this Libby’s Pumpkin Bars Recipe is a must-try. These pumpkin squares have a soft, moist, cake-like texture, warm spices, and a layer of rich cream cheese frosting.
They’re quick to whip up with simple ingredients and make 24 perfect, crowd-pleasing treats in a jelly roll pan. And, pumpkin squares are always a huge hit because they are the perfect fall dessert.
Although these easy pumpkin bars are one of my favorite pumpkin recipes, I have a great selection of others to try on my website. Libby's Pumpkin Bread is another classic recipe perfect for the fall baking season.
From Traditional Pumpkin Pie to Pumpkin Donuts and Copycat Panera Pumpkin Muffins, there's something for everyone.
If you love the combination of cream cheese and pumpkin, try my Pumpkin Cookies with a Cheesecake Filling.
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Why You’ll Love These Delicious Pumpkin Bars
- Moist bars with a cake-like texture – the pumpkin mixture keeps them light yet rich.
- Warm spices - ground cinnamon, nutmeg, ginger, and cloves create that classic fall flavor.
- Easy to make - a step-by-step recipe that comes together in under an hour.
- Rich cream cheese frosting - made with softened cream cheese, unsalted butter, and powdered sugar for the perfect topping.
- Perfect dessert for gatherings - whether it’s a fall potluck, Thanksgiving, or a casual weekend bake, these pumpkin spice bars are the best fall treat.
Natalie’s Tips
- Jelly Roll Pan - A traditional jelly roll pan is typically 10" x 15" and is 1 inch deep. However, sometimes they can be 12" x 17". Another option would be a half sheet pan, which measures 13" x 18". If you're using a pan larger than 10" x 15", the baking time will be about 18-22 minutes. Avoid using a quarter sheet pan! This size measures 9" x 13" but is too small and shallow for the batter.
- Don't Underbake! - Make sure to test the bars for doneness in the center with a toothpick. It should come out clean. When the pumpkin bars are done, the cake should be golden brown on top, spring back when pressed lightly with your finger, and pull away slightly from the edge of the pan. Underbaking the bars will result in a dense, oily cake.
- Frosting Method - Since the frosting layer on these bars tends to be on the thinner side, I have found that placing dollops of frosting evenly on top of the cake, instead of dumping it all in the middle, makes it easier to spread and distribute evenly.
- Cutting The Bars - For nice, clean cuts, chill the frosted bars for at least an hour before cutting. This allows the frosting to firm up a bit. Then, wipe the knife off between each cut.
- Storing - You can cover the whole sheet pan with a piece of foil or plastic wrap for short-term storage. But, for a longer time, I recommend transferring the cut bars to an airtight container. To keep the bars from sticking together, place a piece of parchment paper between the layers.
Substitutions and Variations
- Other sizes - Bake the pumpkin mixture in a 9x13 baking dish or cake pan for about 25-30 minutes for a thicker pumpkin cake dessert. The pumpkin bars can also be baked in a larger 13" x 18" half sheet pan for about 18-22 minutes.
- Gluten-Free - I have successfully made this recipe using King Arthur's Gluten-Free Measure for Measure Flour.
- Pumpkin pie spice - Instead of using separate warm spices, swap in 2–3 teaspoons of pumpkin pie spice. If you don't have any, I have a great recipe for a homemade version.
- Unfrosted - Skip the frosting and sprinkle the bars with powdered sugar.
- Frosting - Cream cheese frosting is classic, but you can top these moist pumpkin bars with cinnamon buttercream or even sprinkle chocolate chips over the frosting for extra indulgence.
- Dairy Free Frosting - Try Well Fed Baker's version of Cream Cheese Frosting. To frost the pumpkin squares, I recommend halving the recipe.
- Add-ins - Stir chocolate chips, walnuts, or pecans into the batter before baking, or just use them as a topper for the frosting.
Ingredients
*For specific ingredient amounts, please scroll down to the full recipe card.
Instructions
Step 1. Preheat and prep. Preheat your oven to 350℉. Spray a 15x10-inch jelly roll pan (or baking pan) with cooking spray. Set aside.
Step 2. Combine the dry ingredients. In a medium bowl, sift together the flour mixture: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3. Combine the wet ingredients. In a large mixing bowl, combine the sugar, large eggs, and canola oil. Mix in the pure pumpkin puree until smooth.
Step 4. Mix. Add the dry ingredients to the wet ingredients. Mix on low speed with a paddle attachment (or by hand in a separate bowl) just until combined. Do not overmix.
Step 5. Bake. Pour the pumpkin mixture into the prepared pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Step 6. Frost. While the bars cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter mixture with an electric mixer until smooth. Add in the powdered sugar and pure vanilla extract, mixing until creamy. Add a small amount of milk if needed to thin the frosting.. Spread the frosting evenly over the cooled pumpkin bars.
FAQs
No. Pumpkin pie mix or pumpkin pie filling already contains sugar and spices. Stick to pure pumpkin puree.
Yes, just make sure to drain it well so your bars don’t become too wet.
Yes, once frosted with cream cheese frosting, refrigerate them.
Yes! These frosted bars will keep for 3-4 days in the refrigerator
Libby's Pumpkin Bars Recipe
Ingredients
For the Bars:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup oil
- 1 15-ounce can pure pumpkin puree (canned pumpkin, not pumpkin pie mix or pumpkin pie filling)
For the Frosting:
- ¼ cup unsalted butter softened to room temperature
- 4 ounces softened cream cheese
- 2 –2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon milk if needed to thin
Instructions
- Preheat your oven to 350℉. Spray a 15x10-inch jelly roll pan with cooking spray. Set aside.
- In a medium bowl, sift together the flour mixture: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
- In a large mixing bowl, combine the sugar, large eggs, and canola oil. Mix in the pure pumpkin puree until smooth.1 ½ cups granulated sugar, 4 large eggs, 1 cup oil, 1 15-ounce can pure pumpkin puree (canned pumpkin, not pumpkin pie mix or pumpkin pie filling)
- Add the dry ingredients to the wet ingredients. Mix on low speed with a paddle attachment (or by hand in a separate bowl) just until combined. Do not overmix.
- Pour the pumpkin mixture into the prepared pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- While the bars cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter mixture with an electric mixer until smooth. Add in the powdered sugar and pure vanilla extract, mixing until creamy. Add a small amount of milk if needed to thin the frosting. Spread the frosting evenly over the cooled pumpkin bars. Refrigerate until ready to serve.¼ cup unsalted butter, 4 ounces softened cream cheese, 2 –2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract, 1 Tablespoon milk
Notes
Charlotte says
These pumpkin bars look delicious. These will be perfect for our fall family gatherings with my large family. I love that you tested gluten-free flour and dairy-free frosting, as we have some food intolerances. I can't wait to try them!