Libby’s Pumpkin Bars with Cream Cheese Frosting
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I make my favorite pumpkin bar recipe with Libby’s canned pumpkin for my family every year once pumpkin season rolls around. The spices are the classics: cinnamon, ginger, nutmeg, and cloves. These bars aren’t light, fluffy pumpkin cake. The texture is closer to a brownie, dense and moist, but not fudgy. If you like a pumpkin bar with a little heft to it, this is the one.
Sheila’s Recipe Snapshot
Libby’s Pumpkin Bars with Cream Cheese Frosting are dense, moist pumpkin bars made with Libby’s canned pumpkin and warm fall spices, then topped with tangy cream cheese frosting. The batter mixes by hand in two bowls, so the only time you need a mixer is for the frosting.
Ingredient Notes
- Flour | All-purpose flour give these bars their structure.
- Baking soda | Gives the bars a little lift while keeping that dense, brownie-like texture.
- Salt | A little salt balances the sweetness and brings out the spices.
- Spices | Cinnamon, ginger, nutmeg, and cloves give these their classic pumpkin spice flavor.
- Butter | A full cup of melted unsalted butter keeps the bars moist and rich.
- Sugar | Granulated sugar adds sweetness, and brown sugar adds a deeper molasses flavor.
- Egg | One large egg binds the batter together.
- Vanilla | Two teaspoons of vanilla extract round out the warm spices.
- Pumpkin | | I use Libby’s canned pumpkin puree. Be careful not to grab a can of pumpkin pie mix by mistake. The two are often right next to each other at the store, and pie mix already has sugar and spices added.
Cream Cheese Frosting
- Butter | Softened unsalted butter makes the frosting smooth and creamy.
- Cream cheese | Use softened full-fat cream cheese for the richest flavor and smoothest frosting.
- Powdered sugar | Sweetens the frosting and gives it body.
- Vanilla | A teaspoon of vanilla extract rounds out the flavor.
Variations and Substitutions
- Add nuts. Sprinkle your favorite nuts, like walnuts, into the batter for a bit of texture in the pumpkin spice bars.
- Chocolate chips. If desired, mix white chocolate chips or classic semi-sweet ones into the batter to bring a chocolatey twist to the recipe.
- Low-fat option. If preferred, use low-fat cream cheese instead of full-fat to reduce the fat content of the frosting.
- Spice flavor. Switch out the various fall spices and still get that signature pumpkin spice flavor with a pumpkin pie spice blend that includes most of the spices the recipe calls for.
How to Make Pumpkin Bars with Cream Cheese Frosting
STEP 1 | Preheat and prep
Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
STEP 2 | Combine dry ingredients and wet ingredients separately
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Then, combine the wet ingredients by stirring the melted butter and sugars in another large mixing bowl.
STEP 3 | Mix in egg and pumpkin
Next, add the egg, vanilla, and pumpkin puree to the butter and sugar, and blend with a whisk.
Pour the flour mixture into the pumpkin mixture and stir just until the flour is fully incorporated. Don’t overmix.
STEP 4 | Add to pan, bake, and cool
Spread the batter evenly in the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely on a wire rack, about 1 hour, before frosting.
STEP 5 | Make the cream cheese frosting
While the bars cool, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Add the powdered sugar and vanilla and mix on low speed until the sugar is incorporated. Then increase the speed and beat until the frosting is smooth and spreadable.
STEP 6 | Frost and slice
Spread the frosting over the cooled bars, then slice and serve.
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Recipe Success Tips
Storage Tips
- To Store: Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Freeze the bars unfrosted, and make the frosting just before serving.
Frequently Asked Questions
They’re meant to be! This recipe makes a dense, moist bar with a texture closer to a brownie than a cake, though not fudgy. If you’re after a light, fluffy pumpkin bar, this isn’t that recipe. But if you like a bar with some heft to it, you’re in the right place.
You may have lumpy frosting if not using room temperature and softened ingredients. When the butter and cream cheese are softened, they are much easier to mix for a smooth and creamy frosting.
The main culprit is overbaking. Start checking at 25 minutes, and pull the bars as soon as a toothpick inserted in the center comes out clean.
Looking For More Pumpkin Recipes?
Pumpkin season is my favorite excuse to bake. Try my Gingersnap Pumpkin Pie Cheesecake Bars and my Pumpkin Delight Dessert with layers of cookie crust, pumpkin pie pudding, sweetened cream cheese, and Cool Whip. For breakfast, there’s Pumpkin Bread and Pumpkin Spice Pancakes.
There’s a long history of pumpkin treats in America and worldwide. It’s incredible to see how far it has come — from pumpkin spice lattes and pumpkin cookies to pumpkin cheesecakes, and even pumpkin ice cream! You’ll find even more in my fall desserts roundup.
What to Serve With Pumpkin Bars
For a fall dessert table, set these out with my Pumpkin Dip and gingersnap cookies, a batch of Pumpkin Donuts, and Maple-Glazed Bacon Muffins. A drizzle of chocolate or caramel sauce over the frosting dresses them up for a party.
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Libby’s Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup unsalted butter melted
- ¾ cup sugar
- ½ cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
Cream Cheese Frosting
- 4 tablespoons unsalted butter softened
- 4 oz. cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray.
- In a large bowl whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Stir together the melted butter and sugars in another large bowl. Add the egg, vanilla, and pumpkin puree and blend with a whisk.
- Pour the dry ingredients into the pumpkin mixture and stir until the flour is fully incorporated.
- Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, about 1 hour.
Cream Cheese Frosting
- Cream the softened cream cheese and butter with an electric mixer until light and fluffy.
- Add the powdered sugar and vanilla extract and mix on low speed until the sugar is incorporated. Increase the speed and continue beating until the frosting is smooth and spreading consistency. Spread on the cooled pumpkin bars.
Notes
- If you don’t have cooking spray, grease the dish with oil or butter.
- Don’t overmix the batter.
- Cool the bars completely, about 1 hour, before frosting.
- Soften the cream cheese and butter before making the frosting so it comes out smooth.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
These are amazing! Going on my third time of making them!
These turned out very dense for me. They tasted fine, but I wish they were more light and fluffy.
This was moist and delicious, and that cream cheese frosting was to die for!! I need to practice self-control with these things! They are TOO GOOD!!
I took a pan of these pumpkin bars to work and was so glad I left a couple pieces at home because once the dust cleared there wasn’t a one left. I got rave reviews and will be making another batch for company next week.
I made these yesterday because it was chilly and, well, pumpkin! Oh my goodness! They were so good and hit the spot!
These made a delicious fall treat! Easy to make and everyone at book club loved them!
I’ve had pumpkin bars every year for my birthday for as long as I can remember!!! Definitely gonna take a crack at this recipe and see how it compares to my mom’s!
Very moist and delicious! The best I’ve ever had.
Awesome recipe for fall! Thanks for sharing 🙂