Sheet Pan Libby’s Pumpkin Bars – Soft, Spiced & Cream Cheese Frosted

When fall rolls around, my kitchen starts smelling like cinnamon, nutmeg, and everything cozy. And nothing says “autumn baking” quite like Sheet Pan Libby’s Pumpkin Bars. They’re soft, spiced, perfectly sweet, and topped with a dreamy cream cheese frosting that’s almost too good to share… almost.

I’ve been baking pumpkin bars for years — sometimes as a weekend treat, sometimes for big family gatherings, and often just because I can’t resist the smell of pumpkin in the oven. The beauty of these bars is that they’re made in a sheet pan, which means you get a big batch perfect for sharing (or freezing for later). If you’ve ever searched for sheet pan Libby’s pumpkin bars with cream cheese or wanted a version that tastes just like something the Pioneer Woman would pull out of the oven, this is it.

Why You’ll Love These Sheet Pan Pumpkin Bars

Aside from their incredible flavor, these bars are:

• Easy to make in one bowl – Less cleanup, more pumpkin enjoyment.
• Perfect for a crowd – The sheet pan size gives you 24–30 bars, depending on how you slice them.
• Freezer-friendly – They taste just as good after thawing.
• Customizable – Add sprinkles, candy pumpkins, or even leave off the frosting for a lighter treat.

They’re my go-to when I need a quick dessert for a potluck or fall party because they travel well and stay moist for days.

Ingredients You’ll Need for Sheet Pan Libby’s Pumpkin Bars

Pumpkin Bars

• 15-ounce can of Libby’s pumpkin puree (or any pure pumpkin puree)
• 2 cups all-purpose flour
• 1 ½ cups white sugar
• 1 cup butter, softened
• 4 large eggs
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt

Cream Cheese Frosting

• 5 cups confectioners’ sugar
• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon pure vanilla extract

Optional Toppings

• Sprinkles of cinnamon
• Fall-colored sprinkles
• Mini pumpkin candies

Step-by-Step: How to Make Sheet Pan Libby’s Pumpkin Bars

1. Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Line a 12″x17″ half-sheet baking pan with parchment paper and spray the sides with cooking spray. For slightly taller bars, use a 10″x15″ jelly roll pan.

2. Cream the Butter and Sugar

In a large mixing bowl or stand mixer, beat the softened butter with white sugar until light and fluffy.

3. Add the Eggs and Pumpkin

Mix in the eggs, one at a time, then blend in the pumpkin puree until smooth.

4. Combine the Dry Ingredients

In a separate bowl, sift together the flour, salt, cinnamon, baking soda, baking powder, and pumpkin pie spice. Slowly mix the dry ingredients into the pumpkin mixture until just combined.

5. Bake the Bars

Spread the batter evenly into your prepared sheet pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

6. Make the Cream Cheese Frosting

While the bars cool, beat cream cheese, butter, and vanilla together until smooth. Gradually add the confectioners’ sugar. If the frosting is too thick, add a tablespoon of milk at a time until it’s spreadable; if too thin, add more sugar.

7. Frost and Decorate

Once the bars are completely cool, spread frosting evenly over the top. Add cinnamon sprinkles, fall-colored sprinkles, or mini pumpkin candies for a festive touch.

8. Slice and Serve

Cut into squares or rectangles. Store in an airtight container in the fridge for up to 5–6 days, or freeze for up to 3 months.

Personal Tips for Perfect Pumpkin Bars

• For extra flavor, toast your cinnamon for a minute in a dry pan before adding it to the batter.
• If you like less frosting, cut the frosting recipe in half — the bars are delicious on their own.
• Want a lighter version? Try my no-frosting variation by sprinkling powdered sugar over the cooled bars instead.

How to Store and Freeze Sheet Pan Pumpkin Bars

These bars store beautifully, which makes them perfect for make-ahead entertaining.

• Room temperature: Store unfrosted bars in an airtight container for up to 2 days.
• Refrigerated: Store frosted bars in an airtight container for up to 6 days.
• Frozen: Wrap unfrosted bars tightly in plastic wrap and foil; thaw and frost before serving.

Serving Ideas for Sheet Pan Libby’s Pumpkin Bars

• Pair with a hot cup of coffee or tea for an afternoon treat.
• Serve on a dessert table alongside my easy pumpkin dump cake recipe for fall gatherings for variety.
• Include them in a fall-themed bake box with my moist and spiced pumpkin banana loaf.
• For a savory pairing, serve with a cozy bowl of spicy butternut squash and sweet potato soup.

Frequently Asked Questions

Can I make these in a 9×13 pan?
Yes, but the bars will be thicker and you’ll need to bake them for 30–35 minutes.

Can I use fresh pumpkin puree?
Yes, but make sure it’s thick and drained — fresh puree can be watery.

What’s the difference between these and pumpkin cake?
Pumpkin bars are denser and a bit chewier than cake but still soft and moist.

Can I make them without frosting?
Yes — try the pumpkin bars no frosting option with just a dusting of powdered sugar.

Why I Love Baking Pumpkin Bars in a Sheet Pan

I used to make pumpkin bars in small batches, but once I discovered the sheet pan pumpkin bars method, I never went back. The thin, even layer bakes quickly, cools faster, and is so easy to slice and serve. Plus, it makes enough to feed a crowd without doubling the recipe.

If you’re looking for a treat that’s to die for, this is the one. They have the perfect balance of pumpkin spice warmth and creamy frosting sweetness.

Let’s Bake Together

If you try these Sheet Pan Libby’s Pumpkin Bars, share a picture and tag me on Pinterest: Ritzy Recipes. I love seeing your seasonal creations!

These bars are my kind of baking: easy, delicious, and perfect for making memories. Whether you bring them to a fall potluck, pack them into lunchboxes, or enjoy them quietly with a cup of tea, they’re sure to bring smiles to every bite.

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