Moist Libby’s Pumpkin Bars Recipe with Just 10 Simple Ingredients

Is there anything that screams “fall” more than the smell of warm spices and pumpkin baking in the oven? These Libby’s pumpkin bars have been my go-to autumn treat ever since I first tasted them at my aunt’s harvest party years ago—one bite of that moist, spiced goodness and I was hooked! What makes them special? That rich, velvety texture from using real Libby’s pumpkin puree (none of that pie filling stuff!), balanced perfectly with cinnamon and nutmeg. They’re ridiculously easy to whip up, yet taste like you spent hours in the kitchen. Whether you’re bringing them to a potluck or just craving a cozy dessert, these bars never disappoint.

Why You’ll Love These Libby’s Pumpkin Bars

Once you try these pumpkin bars, you’ll understand why they’ve been my autumn obsession for years. Here’s what makes them so irresistible:

• Effortlessly delicious – Just mix, pour, and bake! Even novice bakers can nail this recipe on the first try.
• Unbelievably moist – The combination of Libby’s pumpkin puree and vegetable oil keeps them tender for days.
• Crowd-pleasing magic – I’ve never brought these to a gathering without getting recipe requests.
• That classic fall flavor – Warm cinnamon and nutmeg paired with pumpkin? Pure comfort in every bite.
• Versatile base – Dress them up with frosting or enjoy them plain – they’re fantastic either way!

Ingredients for Libby’s Pumpkin Bars

Gathering the right ingredients makes all the difference with these pumpkin bars! Here’s exactly what you’ll need:

• 1 cup Libby’s pumpkin puree – Make sure it’s the plain puree, NOT pumpkin pie filling (they’re totally different!)
• 1 cup all-purpose flour – Spooned and leveled for perfect measurement
• 1/2 cup granulated sugar – For that sweet balance
• 1/2 cup packed brown sugar – The dark brown kind adds amazing depth
• 2 large eggs – Room temperature blends smoother
• 1/2 cup vegetable oil – I use canola, but any neutral oil works
• 1 tsp cinnamon – The star spice!
• 1/2 tsp nutmeg – Freshly grated if possible
• 1/2 tsp baking soda – Don’t confuse with baking powder
• 1/4 tsp salt – Just enough to enhance all the flavors

Ingredient Notes & Substitutions

A few quick tips about the ingredients:

The Libby’s pumpkin puree is non-negotiable for me – it has the perfect consistency and pumpkin flavor. For oil alternatives, melted coconut oil adds a nice twist (though it may solidify if your kitchen is cold). If you need gluten-free, a 1:1 baking flour substitute works great. Allergy note: These contain eggs and wheat. For vegan versions, flax eggs can replace regular eggs, but the texture will be slightly denser.

How to Make Libby’s Pumpkin Bars

Alright, let’s get baking! These pumpkin bars come together in a snap, but I’ll walk you through each step to ensure they turn out perfectly every time. Here’s how it’s done:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan really well. I like to use butter or nonstick spray – those corners can be sneaky!
2. Whisk the wet ingredients first: In a large bowl, beat the pumpkin puree, eggs, oil, and both sugars until smooth. No need for a mixer here – a good ol’ wooden spoon works just fine.
3. Mix the dry ingredients in a separate bowl: flour, cinnamon, nutmeg, baking soda, and salt. Give them a quick stir to distribute the spices evenly.
4. Combine carefully: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Overmixing = dense bars, and we want tender, moist perfection!
5. Bake it up: Pour the batter into your prepared pan (it’ll be thick but spreadable) and smooth the top. Bake for 25-30 minutes – the edges will pull away slightly, and a toothpick inserted in the center should come out clean.
6. Cool completely before cutting into squares. I know it’s tempting to dive in, but patience rewards you with clean cuts and the best texture.

Tips for Perfect Libby’s Pumpkin Bars

My tried-and-true tricks for pumpkin bar success:

• Use the toothpick test – If it comes out with a few moist crumbs, it’s done. No wet batter, though!
• Grease every inch of that pan – especially the corners where bars love to stick.
• Let them cool fully before slicing. Warm bars crumble easily (though sneaking a bite is totally allowed).
• For extra flavor, sprinkle the top with cinnamon sugar before baking. Simple but wow!

Serving and Storing Libby’s Pumpkin Bars

Oh, the joy of serving these pumpkin bars! My favorite way is dusted with powdered sugar – simple but elegant. For special occasions, slather them with cream cheese frosting (just beat 4 oz softened cream cheese with 1 cup powdered sugar and a splash of vanilla). A dollop of whipped cream and a sprinkle of cinnamon turns them into a mini dessert masterpiece. Store leftovers in an airtight container at room temperature for up to 3 days, though I doubt they’ll last that long! If you must reheat, 10 seconds in the microwave brings back that just-baked warmth.

Libby’s Pumpkin Bars Nutritional Information

Here’s the scoop on what’s in these delicious pumpkin bars (per serving): About 180 calories, with 8g fat (mostly the good kind from vegetable oil!), 25g carbs, and 2g protein. They’ve got 1g fiber and 12g natural sugars from the pumpkin and brown sugar. Sodium comes in at 120mg per bar – not bad for a treat! Remember, these numbers can shift slightly depending on your exact ingredients and any substitutions you make. I always say everything in moderation – but with flavors this good, moderation can be tough!

Frequently Asked Questions About Libby’s Pumpkin Bars

After sharing this recipe for years, I’ve gotten all sorts of questions! Here are the ones that pop up most often:

Can I use homemade pumpkin puree instead of Libby’s?
Absolutely! Just make sure your homemade puree is thick like canned pumpkin – if it’s watery, blot it with paper towels. The flavor might vary slightly since Libby’s uses specific pumpkin varieties, but it’ll still be delicious. I sometimes roast my pumpkin with a pinch of cinnamon first for extra depth.

How do I make these gluten-free?
So easy! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. I’ve had great results with Bob’s Red Mill and King Arthur mixes. The texture stays wonderfully moist – just be extra careful not to overmix the batter.

Why do my pumpkin bars sink in the middle?
Usually means they needed a few more minutes in the oven! Every oven is different, so trust the toothpick test more than the timer. Also, make sure your baking soda is fresh – old leaveners can cause sinking too.

Can I freeze these pumpkin bars?
You bet! They freeze beautifully for up to 3 months. I wrap individual bars in plastic, then foil. Thaw overnight in the fridge or zap for 15 seconds in the microwave when that pumpkin craving hits!

Final Thoughts on Libby’s Pumpkin Bars

There you have it – my all-time favorite pumpkin bars that taste like autumn in every bite! I can’t wait for you to experience that first heavenly whiff of cinnamon and pumpkin as they bake. Give this recipe a try and tell me how yours turn out. Happy baking, friends – may your kitchen be filled with the cozy scents of fall!

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