This recipe for Gluten Free Pumpkin Bars makes a delicious, flavor-packed dessert. The unadorned pumpkin bars are terrific on their own, but top them with cream cheese frosting and they’re irresistible!
Many people associate pumpkin recipes with the holiday 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.
Can You Use Pumpkin Pie Filling instead of 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.
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.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Pumpkin Bars
Start by preheating your oven to 350 degrees and greasing the sides and bottom of a 9” x 13” baking pan.
In a large mixing bowl, beat together the eggs, sugars, oil, and pumpkin until combined (photo 1).
Using a wooden spoon, stir in the gluten free flour blend, baking powder, baking soda, salt, and spices until combined (photo 2).
Pour the batter into the prepared pan. Using a rubber spatula or table knife spread the batter evenly around the pan (photo 3).
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.
Making the Cream Cheese Frosting
Place the cream cheese and butter in a medium mixing bowl. Make sure the cream cheese and butter are at room temperature. It’s easier to combine the ingredients when they’re both at room temperature. 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.
Baker’s Tips
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used 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.
- Wait for the bars to cool completely before adding the frosting. The cream cheese frosting will set up better on bars that are completely cooled.
If you’re looking for an easy dessert, packed with pumpkin flavor, give these Gluten Free Pumpkin Bars a try! They’re sure to become a new family favorite. Happy Baking!
More Gluten Free Pumpkin Recipes
- Gluten Free Pumpkin Cookies
- Gluten Free Chocolate Chip Pumpkin Bread
- Pecan Pumpkin Hotcakes
- Gluten Free Pumpkin Donuts
Find more gluten free dessert recipes in the Recipe Index
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This recipe for Gluten Free Pumpkin Bars makes a delicious, flavor-packed dessert. The unadorned pumpkin bars are terrific on their own, but top them with cream cheese frosting and they’re irresistible!
- 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 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
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Preheat oven to 350 degrees and grease sides and bottom of a 9" x 13" baking pan.
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In a large mixing bowl, beat eggs, sugars, oil, and pumpkin together until combined.
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Stir in gluten free flour blend, baking powder, baking soda, salt, and spices until combined.
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Pour batter into prepared pan and use a rubber spatula to spread evenly.
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Bake for 35-45 minutes or until a wooden pick inserted into the middle comes out clean.
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Place pan on wire rack to cool completely.
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Place the cream cheese and butter in a large mixing bowl. With an electric mixer, beat until completely combined.
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Beat in milk and vanilla until combined.
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Add the powdered sugar, a cup at a time, and beat until completely combined.
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Spread the frosting on top of the cooled pumpkin bars.
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Serve and enjoy!
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used 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.
- Wait for the bars to cool completely before adding the frosting. The cream cheese frosting will set up better on bars that are completely cooled.
Recipe adapted from Show ME the Yummy.
Connie, Can you use almond milk in lieu of regular milk? Thanks!
Hi Marney,
Using almond milk instead of regular milk should work just fine.
The pumpkin bars are really delicious and just the right size for your sweet tooth.
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.
I meant under baked obviously. Undertaker 🤣
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.
Can I get good results by halving the recipe? Also do you suggest any high altitude adjustments?
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.
I just halved this recipe, and it’s fantastic! Thanks so much for this lovely recipe!
Hi Rebecca,
Thank you for taking the time to leave a comment. I’m glad to hear you enjoyed the recipe.
Has anyone substituted 3 flax seed eggs for 3 eggs?
Hi Donna,
I haven’t tried using flax seed eggs. I’d love to hear how the bars turn out if you do.
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!!
Hi Carol,
I’m so glad to hear you enjoyed the pumpkin bars. Thanks for taking time to leave a comment.
hi! me again! i forgot to leave you five stars!
Hi Carol,
Thank you for the 5-star review. It made my day.