Libby's Pumpkin Bars Recipe
This classic Libby’s Pumpkin Bars Recipe makes moist pumpkin bars with a cake-like texture, warm spices, and rich cream cheese frosting. Baked in a jelly roll pan, they’re an easy pumpkin bars recipe that yields 24 perfect fall treats — ideal for holidays, family gatherings, or any fall dessert table.
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
Storage and Freezing
Unfrosted pumpkin bars can be stored in an airtight container at room temperature for 2–3 days.
Frosted pumpkin bars should be stored in the refrigerator. Cover with plastic wrap or foil to keep the cream cheese frosting fresh. If storing longer than a day, transfer cut bars to an airtight container for up to 5 days. Place parchment paper between the layers to prevent the bars from sticking together.
For longer storage, freeze unfrosted or frosted pumpkin bars by wrapping them tightly with a layer of plastic wrap, then storing them in an airtight container or storage bag.
Thaw bars in the refrigerator overnight before serving.
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