Can I make Libby’s Pumpkin Bars ahead of time?

Absolutely. Libby’s Pumpkin Bars are perfect for make-ahead baking. You can bake the bars up to 2 days in advance, refrigerate them unfrosted, and add the cream cheese frosting just before serving. They also freeze beautifully for up to 3 months — just wrap tightly in plastic and thaw in the refrigerator before frosting and slicing.

Can I use homemade pumpkin puree instead of Libby’s canned pumpkin?

Yes, you can substitute homemade pumpkin puree. However, be sure it's not too watery — canned pumpkin like Libby’s has a thicker consistency, which helps maintain the ideal bar texture. If using homemade, strain or blot with paper towels to remove excess moisture before mixing it into the batter.

Why are my pumpkin bars too dry or too wet?

Dry bars may result from overbaking, using too little pumpkin puree, or not enough fat (butter). Wet or gummy bars could mean underbaking or using too much puree. Always measure ingredients accurately, check doneness with a toothpick, and use the recommended pan size for even baking.

Can I make these bars dairy-free or vegan?

You can easily adapt Libby’s Pumpkin Bars for dietary needs. For a dairy-free version, use plant-based butter and dairy-free cream cheese for the frosting. For a vegan version, replace the eggs with flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and make sure all other substitutions (like sugar and butter) are certified vegan.

Libby’s Pumpkin Bars – Easy Recipe

Name: Libby’s Pumpkin Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 15 oz Libby’s Pumpkin Puree; 2 cups All-Purpose Flour; 1½ cups White Sugar; 1 cup Butter, softened; 4 Large Eggs; 1 tsp Baking Soda; 2 tsp Baking Powder; 2 tsp Ground Cinnamon; 1 tsp Pumpkin Pie Spice; ½ tsp Salt; 5 cups Confectioners’ Sugar; 8 oz Cream Cheese, softened; ¼ cup Butter, softened; 1 tsp Pure Vanilla Extract

Description

Libby’s Pumpkin Bars are a moist, spiced fall dessert topped with homemade cream cheese frosting. Perfect for holidays, potlucks, or freezer-friendly treats, these bars blend warm autumn flavors with a rich, cake-like texture that everyone loves.

Ingredients

Scale

15 oz Libby’s Pumpkin Puree
2 cups All-Purpose Flour
1½ cups White Sugar
1 cup Butter, softened
4 Large Eggs
1 tsp Baking Soda
2 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
½ tsp Salt
5 cups Confectioners’ Sugar
8 oz Cream Cheese, softened
¼ cup Butter, softened
1 tsp Pure Vanilla Extract

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Instructions

Preheat oven to 350°F. Line a 12″x17″ half-sheet pan with parchment paper and spray the sides.
Cream together softened butter and white sugar in a large bowl or stand mixer.
Add eggs one at a time, beating well after each.
In a separate bowl, sift together flour, salt, cinnamon, baking soda, and baking powder.
Gradually add dry ingredients to the wet mixture and blend in the pumpkin puree until smooth.
Pour the batter into the prepared pan and smooth the surface.
Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting, beat cream cheese, butter, and vanilla extract until creamy.
Gradually add powdered sugar until the desired frosting consistency is reached. Add milk 1 tbsp at a time if too thick.
Spread frosting evenly over cooled bars. Slice and serve.

Notes

Use a jelly roll pan for taller bars.
Do not use pumpkin pie filling in place of puree.
Let bars cool completely before frosting to avoid melting.
Bars can be frozen unfrosted for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 209
Sugar: 25g
Sodium: 146mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2.4g
Trans Fat: 0.2g
Carbohydrates: 30g
Fiber: 0.4g
Protein: 2g
Cholesterol: 38mg