If you’re looking for a cozy fall dessert that’s as easy as it is irresistible, these Libby’s pumpkin bars with penuche frosting are just what you need. Soft, spiced pumpkin cake meets a caramel-like brown sugar frosting, the perfect melt-in-your-mouth treat.
Traditionally, these bars are made with a rich cream cheese frosting, but I like to make them with penuche frosting. It’s a generations-old recipe that’s simple, delicious, and the perfect match for moist pumpkin bars.
- Prep time: 15 minutes
- Bake time: 25 minutes
- Cooling time: 45 minutes
- Frosting: 5 minutes
- Total time: 1 hour + 30 minutes
- Prep level: Beginner +
Why You’ll Fall For These Pumpkin Bars
- Simple ingredients – made with pantry staples and a can of pumpkin purée.
- Perfect fall treat – soft pumpkin bars with warm spices pair perfectly with a rich, caramel-like frosting.
- Feeds a crowd – baked in a sheet pan, these bars travel well and are perfect for parties, holidays, and family gatherings.
Ingredient Notes
- Canned pumpkin: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, so that you can control the sweetness and spices.
- Sugar: I use white sugar for the bars and brown sugar for the frosting. A mix of both sugars can be used for the bars if you prefer.
- Oil: Vegetable or canola oil keeps the bars moist and tender.
- Large eggs: Add structure and help the bars bake up soft and fluffy.
- Flour: All-purpose flour gives the bars their tender, cake-like consistency.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves bring that cozy fall flavor. (see Tips) Adjust the spices to your liking.
- Butter and light brown sugar: The base of the penuche frosting, giving it a rich caramel flavor.
- Milk: Smooths out the frosting for a spreadable consistency. You can use whole or reduced-fat.
- Confectioners’ sugar: Whips the frosting into a creamy, melt-in-your-mouth topping.
Step-by-Step Instructions
1
Make the Bars
Sift together flour, baking powder, baking soda, salt, and spices. Set aside. In a separate bowl, beat the sugar and oil together.
Add the slightly beaten eggs. Beat in the pumpkin puree until smooth.
Stir the flour mixture into the wet ingredients until just combined. Spread the batter evenly into a prepared jelly roll pan.
Bake until a toothpick or cake tester inserted in the center comes out clean. Cool on a wire rack before frosting.
2
Make the Frosting
Sift the powdered sugar and set aside. In a saucepan over medium-low heat, melt the butter. Add the brown sugar and stir constantly until bubbly and slightly thickened. Stir in the milk, bring to a gentle boil, then remove from the heat to cool.
Gradually whisk in the powdered sugar until the frosting is smooth and spreadable.
Spread frosting evenly over the cooled bars. Slice and enjoy!
Laura Belle’s Tips
- Spices – If you don’t have all the spices in your pantry or don’t want to have them go bad because you only use them during the holidays, consider grabbing a container of pumpkin pie spice, which is a convenient combination of all the pumpkin flavor you need for this recipe. Adjust the amount to your liking.
- Line your pan with parchment paper – Helps lift the bars out of the pan more easily.
- Don’t overbake – Pumpkin pie bars should be soft and moist. Use a toothpick or cake tester to check the doneness; there should be a few crumbs visible when it’s ready.
- Cool completely before frosting – If the bars are even slightly warm, the frosting will melt and slide off.
- Be sure to use a sifter – Sifting both the dry ingredients for the bars and the powdered sugar for the frosting helps ensure a smooth texture for both.
Storing
Room temperature – Store in an airtight container for up to 2 days. If your kitchen is warm, it’s best to refrigerate the bars.
Refrigerator – Keep in a covered container for up to 5 days. Let the bars sit out at room temperature for 15 to 20 minutes before serving.
Frequently Asked Questions (FAQs)
Yes, but drain fresh pumpkin puree first. It’s wetter than canned and can make the bars dense or gummy if you don’t remove excess moisture.
Usually from overcooking the brown sugar mixture or not cooling it enough before adding the powdered sugar.
Yes! Bake the bars a day ahead and store unfrosted, covered, at room temperature. Frost the day you plan to serve for the best texture.
Easy Libby's Pumpkin Bars With Penuche Frosting
If you're looking for a cozy fall dessert that's as easy as it is irresistible, these Libby's pumpkin bars with penuche frosting are just what you need. Soft, spiced pumpkin cake meets a caramel-like brown sugar frosting, the perfect melt-in-your-mouth treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can of pumpkin puree – 15 ounces of 100% pure pumpkin puree
- 1 2/3 cups granulated sugar
- 1 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- Cooking spray
- Frosting:
- 1 stick unsalted butter – 1/2 cup
- 1 cup light brown sugar – packed
- 1/4 cup milk (whole or low-fat)
- About 2 cups of confectioners’ sugar
Instructions
- Preheat oven to 350°F. Grease a 10×15-inch jelly roll pan (or 9×13-inch for thicker bars).
- In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, beat the sugar and oil on low speed. Add the slightly beaten eggs. Add the pumpkin and beat until smooth.
- Stir the flour mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Transfer the pan to a wire rack and cool completely before frosting.
- For the Penuche Frosting: Sift the powdered sugar and set aside.
- In a saucepan over medium-low heat, melt the butter. Add brown sugar and stir constantly until bubbly and slightly thickened, about 2 minutes.
- Stir in the milk and bring to a gentle boil, then remove from the heat. Let cool for 10 minutes.
- Gradually whisk in the powdered sugar until the frosting is smooth and spreadable.
- Spread frosting evenly over the cooled bars. Slice and enjoy!
Notes
Helpful Tools
- Large mixing bowl
- Medium mixing bowl
- Sifter
- Electric mixer
- 10×15-inch jelly roll panÂ
- Cooling rack
- Saucepan
- Whisk
- Offset spatula
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 155mgCarbohydrates: 42gFiber: 1gSugar: 32gProtein: 3g
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