This easy recipe for gluten free pumpkin bars with cream cheese frosting makes moist and tender bars filled with pumpkin flavor. The unadorned bars are terrific on their own but top them with cream cheese frosting and they’re irresistible!
Jump to:
- Why this Recipe Works
- Ingredient Notes
- What’s the Difference Between Pumpkin Pie Filling and Pumpkin Puree?
- How to Make Gluten Free Pumpkin Bars
- Step By Step Instructions
- More Gluten Free Pumpkin Recipes
- Gluten Free Flour Blend
- Recipe Tips and FAQs
- More Gluten Free Dessert Recipes to Try!
- Recipe
- Comments
Many people associate pumpkin recipes with the fall season. But the availability of canned pumpkin means you can enjoy baking with it at any time.
Recently, I was looking for a new way to use canned pumpkin and discovered Show Me the Yummy’s recipe for Easy Pumpkin Bars. I knew I could make a few adjustments and create a gluten free version of the recipe.
These bars are thick, cake-like, and full of pumpkin flavor. The cream cheese frosting adds just the right amount of sweetness to these delicious bars. If you enjoy cream cheese frosting, but pumpkin isn’t your thing, try my gluten free banana cake recipe instead.
Why this Recipe Works
- The combination of pumpkin and warm spices makes these bars a perfect choice for fall.
- Using both white and brown sugar adds sweetness without being overly sweet.
- The creaminess of the cream cheese frosting is the perfect finish to this gluten free dessert.
Ingredient Notes
- Pumpkin - Canned pumpkin, also known as pumpkin puree. Be careful when buying pumpkin because a can of pumpkin pie filling looks a lot like a can of pure pumpkin.
- Oil - I use canola oil, but vegetable oil will also work.
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in this recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Baking powder and baking soda - The baking powder and baking soda give lift to the bars. Check the expiration dates to be sure your baking soda and baking powder are fresh.
- Cream cheese - Brick-style cream cheese.
- Milk - I use 2% milk, but whole milk will also work.
- Powdered sugar - Also known as confectioner’s sugar, the powdered sugar gives the frosting a silky consistency.
What’s the Difference Between Pumpkin Pie Filling and Pumpkin Puree?
Pumpkin pie filling contains sugar and spices like cinnamon, cloves, and ginger. Substituting it for pumpkin puree would require making adjustments to the amount of sugar and spices in the recipe.
Canned pumpkin or pumpkin puree contains only pumpkin with no added sugar or spices. Using pumpkin puree allows you to control the amount of sugar and spices in the recipe, so canned pumpkin is my choice for these pumpkin bars.
How to Make Gluten Free Pumpkin Bars
- Beat together the wet ingredients until combined.
- Add the dry ingredients and stir until combined.
- Transfer batter to a greased 9x13-inch baking pan.
- Bake at 350° for 40 minutes. Cool completely on a wire rack.
- Beat together cream cheese and butter until combined, then beat in the milk and vanilla until combined.
- Add the powdered sugar and beat until smooth.
- Spread the cream cheese frosting over the cooled bars.
- Serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Make the Bars:
Preheat your oven to 350° F. Generously grease the sides and bottom of a 9x13-inch baking pan.
In a large mixing bowl, beat together the eggs, sugars, oil, and pumpkin until combined.
Using a wooden spoon, stir in the gluten free flour blend, baking powder, baking soda, salt, and spices until combined.
Transfer the batter to the prepared pan. Using a rubber spatula or table knife spread the batter evenly around the pan.
Bake for 35-45 minutes or until a wooden pick inserted into the middle of the bars comes out clean.
Remove the pumpkin bars from the oven and allow to cool completely on a wire rack.
Make the Cream Cheese Frosting:
Place the cream cheese and butter in a medium mixing bowl. Using an electric hand mixer, beat the mixture until combined.
Add the milk and vanilla to the butter mixture and beat until combined. Then add the powdered sugar, a cup at a time, and beat until completely incorporated and the frosting is creamy.
Use an off-set spatula or table knife to spread the frosting on top of the cooled pumpkin bars.
More Gluten Free Pumpkin Recipes
Gluten Free Flour Blend
Make sure to use a good quality all-purpose gluten free flour blend when making these pumpkin bars. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Use a 9” x 13” baking pan with straight sides, instead of rounded sides, to give the bars a clean, crisp edge.
- Be sure to use room temperature cream cheese and butter when making the frosting. Room temperature ingredients combine more easily than ingredients straight from the fridge.
- Allow the bars to cool completely before adding the frosting. The cream cheese frosting will set up better on bars that are completely cooled.
No. Using pumpkin pie filling will make the bars overly sweet.
Store the frosted bars, covered, in the refrigerator for up to 3 days.
The unfrosted pumpkin bars can be stored at room temperature, in an air-tight container. Once the cream cheese frosting has been added the bars should be stored in the refrigerator.
I don’t recommend freezing the bars after the cream cheese frosting has been added. You could freeze the plain pumpkin bars for up to 2 months, and then add the frosting after you thaw the bars.
If you’re looking for an easy gluten free dessert, packed with pumpkin flavor, give these pumpkin bars a try! They’re sure to become a new family favorite. Happy Baking!
More Gluten Free Dessert Recipes to Try!
- Easy Gluten Free Pumpkin Brownies
- Chocolate Banana Bread (gluten free, dairy free)
- Gluten Free Apple Dessert
- Easy Gluten Free Pumpkin Banana Bread
- Banana Chocolate Chip Snack Cake (gluten free, dairy free option)
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Recipe
Gluten Free Pumpkin Bars
Ingredients
For the Pumpkin Bars:
- 3 large eggs, room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup canola oil
- 1 29 ounce can pumpkin puree
- 2 cups gluten free flour blend
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
For the Cream Cheese Frosting:
- 1 8-ounce package cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 ½ cups powdered sugar
Instructions
For the Pumpkin Bars:
- Preheat oven to 350 degrees and grease sides and bottom of a 9" x 13" baking pan.
- In a large mixing bowl, beat eggs, sugars, oil, and pumpkin together until combined.
- Stir in gluten free flour blend, baking powder, baking soda, salt, and spices until combined.
- Pour batter into prepared pan and use a rubber spatula to spread evenly.
- Bake for 35-45 minutes or until a wooden pick inserted into the middle comes out clean.
- Place pan on wire rack to cool completely.
For the Cream Cheese Frosting:
- Place the cream cheese and butter in a large mixing bowl. With an electric mixer, beat until completely combined.
- Beat in milk and vanilla until combined.
- Add the powdered sugar, a cup at a time, and beat until completely combined.
- Spread the frosting on top of the cooled pumpkin bars.
- Serve and enjoy!
Notes
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Use a 9” x 13” baking pan with straight sides, instead of rounded sides, to give the bars a clean, crisp edge.
- Be sure to use room temperature cream cheese and butter when making the frosting. Room temperature ingredients combine more easily than ingredients straight from the fridge.
- Allow the bars to cool completely before adding the frosting. The cream cheese frosting will set up better on bars that are completely cooled.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2019. It was republished in 2022 with updated images, additional text, and FAQs.
Marney says
Connie, Can you use almond milk in lieu of regular milk? Thanks!
Flavor Walk says
Hi Marney,
Using almond milk instead of regular milk should work just fine.
Diane says
The pumpkin bars are really delicious and just the right size for your sweet tooth.
Leslie Haus says
I baked this for an hour and when I inserted the pick in the middle it was clean, but it seems very undertaker. I didn't want it to burn but it seemed fine. Didn't discover it for 24 hours. Unsure what I should do.
Leslie Haus says
I meant under baked obviously. Undertaker 🤣
Flavor Walk says
Hi Leslie,
I would expect the bars to be done after baking for an hour at 350 degrees. The texture should be very dense and moist, not cake-like.
Linnea Collins says
Can I get good results by halving the recipe? Also do you suggest any high altitude adjustments?
Flavor Walk says
Hi Linnea,
I haven't tried halving the recipe. If you try it, please share your results. You might try searching "high altitude baking tips" on Google. I bake at sea level and am not experienced at high altitude baking.
Rebecca C says
I just halved this recipe, and it’s fantastic! Thanks so much for this lovely recipe!
Flavor Walk says
Hi Rebecca,
Thank you for taking the time to leave a comment. I'm glad to hear you enjoyed the recipe.
Donna A. says
Has anyone substituted 3 flax seed eggs for 3 eggs?
Flavor Walk says
Hi Donna,
I haven't tried using flax seed eggs. I'd love to hear how the bars turn out if you do.
Carol says
I made these pumpkin bars (followed the recipe exactly) for a casual get-together with my girlfriends- one of whom is gluten intolerant. They were delicious!!
Flavor Walk says
Hi Carol,
I'm so glad to hear you enjoyed the pumpkin bars. Thanks for taking time to leave a comment.
Carol says
hi! me again! i forgot to leave you five stars!
Flavor Walk says
Hi Carol,
Thank you for the 5-star review. It made my day.
Suzanne says
This looks so good! Do you use this frosting with any other recipes?
Flavor Walk says
Hi Suzanne,
I use a similar cream cheese frosting recipe with my banana cake, spice cake, and pumpkin cookies.
Vanessa says
Thanks for sharing! Do they keep long?
Flavor Walk says
Hi Vanessa,
The bars will keep in the fridge for 3-4 days.
Nancy says
Delicious, tastes like fall!
Flavor Walk says
Hi Nancy,
Thank you for the 5-star rating. I'm happy to hear you enjoyed the recipe.