Can I use pumpkin pie filling instead of pumpkin puree for Libby’s Pumpkin Bars?

No, it's important to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sugar, which can affect the texture and flavor of the bars. Stick with pure pumpkin puree for the best results.

How do I make Libby’s Pumpkin Bars gluten-free?

To make this recipe gluten-free, you can substitute the all-purpose flour with almond flour. Use a 1:1 ratio, replacing the amount of flour called for in the recipe. This will keep the texture moist and delicious without any gluten.

Can I freeze Libby’s Pumpkin Bars for later?

Yes, you can freeze Libby’s Pumpkin Bars for up to 3 months. Wrap them tightly in plastic wrap or store them in an airtight container to prevent freezer burn. When you're ready to enjoy, simply thaw them in the refrigerator.

Libby’s Pumpkin Bars – Easy Recipe for Fall

Description

Libby’s Pumpkin Bars are a delicious and easy-to-make fall dessert. With a soft, cake-like texture and topped with creamy homemade cream cheese frosting, these pumpkin bars are the perfect treat for any holiday gathering, potluck, or cozy evening. The combination of Libby’s pumpkin puree and warm spices creates the ideal balance of flavor, making these bars irresistible to everyone.

Ingredients

Scale

1 Can of Libby’s Pumpkin Puree (15 oz)
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
8 ounces Cream Cheese (softened)
5 cups Confectioners’ Sugar
¼ cup Butter (softened)
1 teaspoon Pure Vanilla Extract

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Instructions

Preheat the oven to 350°F (175°C). Line a 12”x17” half-sheet baking pan with parchment paper and spray the sides with cooking spray.
In a large mixing bowl or electric mixer, cream together the butter and white sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the Libby’s pumpkin puree until fully incorporated into the batter.
Pour the pumpkin batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the bars are baking, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, and vanilla extract until smooth and creamy.
Slowly add the powdered sugar, one cup at a time, blending until smooth. If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is reached.
Once the bars have cooled, spread the cream cheese frosting evenly over the top.
Slice the bars into squares and serve.

Notes

Use plain pumpkin puree, not pumpkin pie filling, for the best results.
If you prefer a thicker or thinner frosting, adjust the amount of powdered sugar or add milk as needed.
Store the bars in the refrigerator for up to 5-6 days, or freeze them for up to 3 months for best quality.
If you prefer, you can add chocolate chips, nuts, or a streusel topping to the bars for extra flavor and texture.

Nutrition

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