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Home » Recipes » Dessert

Gluten Free Pumpkin Bars

Sep 28, 2022 · 22 Comments

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One gluten free pumpkin bar on a white plate with text overlay, "Pumpkin Bars, Easy & Gluten Free."

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!

A pan of frosted gluten free pumpkin bars and a kitchen towel on the left.
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.
(This post contains affiliate links. Read my disclosure policy here.)

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.

A gluten free pumpkin bar on a white plate with a pan of the remaining bars in the background.

How to Make Gluten Free Pumpkin Bars

  1. Beat together the wet ingredients until combined.
  2. Add the dry ingredients and stir until combined.
  3. Transfer batter to a greased 9x13-inch baking pan.
  4. Bake at 350° for 40 minutes. Cool completely on a wire rack.
  5. Beat together cream cheese and butter until combined, then beat in the milk and vanilla until combined.
  6. Add the powdered sugar and beat until smooth.
  7. Spread the cream cheese frosting over the cooled bars.
  8. 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.

Wet ingredients for gluten free pumpkin bars beaten together in metal mixing bowl.

Using a wooden spoon, stir in the gluten free flour blend, baking powder, baking soda, salt, and spices until combined.

Batter for making gluten free pumpkin bars and a wooden spoon in a metal mixing bowl.

Transfer the batter to the prepared pan. Using a rubber spatula or table knife spread the batter evenly around the pan.

Batter for making gluten free pumpkin bars in 9x13-inch 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.

Baked gluten free pumpkin bars in pan cooling 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.

A metal mixing bowl filled with cream cheese frosting.

Use an off-set spatula or table knife to spread the frosting on top of the cooled pumpkin bars.

Cream cheese frosted pumpkin bars in 9x13-inch pan.

More Gluten Free Pumpkin Recipes

  • Pumpkin Cookies
  • Chocolate Chip Pumpkin Bread
  • Pumpkin Donuts
  • Easy Pumpkin Muffins
  • Pumpkin Snickerdoodles

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.
Can I substitute pumpkin pie filling?

No. Using pumpkin pie filling will make the bars overly sweet.

How should the bars be stored?

Store the frosted bars, covered, in the refrigerator for up to 3 days.

Do you have to refrigerate pumpkin bars?

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.

Can you freeze pumpkin bars?

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.

One gluten free pumpkin bar on a white plate with a piece of the bar on a fork.

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)

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Recipe

A gluten free pumpkin bar on a white plate with the remaining bars in the background.

Gluten Free Pumpkin Bars

Connie @ Flavor Walk
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!
4.45 from 27 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 204 kcal

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.
 
Recipe adapted from Show ME the Yummy.

Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 38gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 37mgSodium: 157mgPotassium: 49mgFiber: 1gSugar: 30gVitamin A: 165IUCalcium: 34mgIron: 0.6mg

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.

More Dessert Recipes

  • Gluten Free Apple Dessert
  • Chocolate Banana Bread (gluten free, dairy free)
  • Old-Fashioned Chocolate Icebox Cake
  • Easy Gluten Free Blueberry Crisp

Thanks for sharing this recipe!

  • 128

Reader Interactions

Comments

  1. Marney says

    October 22, 2019 at 8:55 pm

    Connie, Can you use almond milk in lieu of regular milk? Thanks!

    Reply
    • Flavor Walk says

      October 24, 2019 at 8:09 pm

      Hi Marney,

      Using almond milk instead of regular milk should work just fine.

      Reply
  2. Diane says

    December 04, 2019 at 9:59 am

    The pumpkin bars are really delicious and just the right size for your sweet tooth.

    Reply
  3. Leslie Haus says

    October 31, 2020 at 10:28 am

    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.

    Reply
    • Leslie Haus says

      October 31, 2020 at 10:30 am

      I meant under baked obviously. Undertaker 🤣

      Reply
    • Flavor Walk says

      October 31, 2020 at 8:03 pm

      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.

      Reply
  4. Linnea Collins says

    November 12, 2020 at 9:46 am

    Can I get good results by halving the recipe? Also do you suggest any high altitude adjustments?

    Reply
    • Flavor Walk says

      November 13, 2020 at 8:01 am

      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.

      Reply
      • Rebecca C says

        November 26, 2020 at 7:24 pm

        I just halved this recipe, and it’s fantastic! Thanks so much for this lovely recipe!

        Reply
        • Flavor Walk says

          November 27, 2020 at 6:08 pm

          Hi Rebecca,

          Thank you for taking the time to leave a comment. I'm glad to hear you enjoyed the recipe.

          Reply
    • Donna A. says

      December 07, 2020 at 11:21 pm

      Has anyone substituted 3 flax seed eggs for 3 eggs?

      Reply
      • Flavor Walk says

        December 08, 2020 at 7:27 pm

        Hi Donna,

        I haven't tried using flax seed eggs. I'd love to hear how the bars turn out if you do.

        Reply
  5. Carol says

    November 21, 2020 at 1:31 pm

    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!!

    Reply
    • Flavor Walk says

      November 21, 2020 at 6:32 pm

      Hi Carol,

      I'm so glad to hear you enjoyed the pumpkin bars. Thanks for taking time to leave a comment.

      Reply
  6. Carol says

    November 21, 2020 at 1:43 pm

    hi! me again! i forgot to leave you five stars!

    Reply
    • Flavor Walk says

      November 21, 2020 at 6:33 pm

      Hi Carol,

      Thank you for the 5-star review. It made my day.

      Reply
  7. Suzanne says

    November 17, 2021 at 11:30 am

    This looks so good! Do you use this frosting with any other recipes?

    Reply
    • Flavor Walk says

      November 17, 2021 at 1:04 pm

      Hi Suzanne,

      I use a similar cream cheese frosting recipe with my banana cake, spice cake, and pumpkin cookies.

      Reply
  8. Vanessa says

    November 17, 2021 at 11:30 am

    Thanks for sharing! Do they keep long?

    Reply
    • Flavor Walk says

      November 17, 2021 at 1:01 pm

      Hi Vanessa,

      The bars will keep in the fridge for 3-4 days.

      Reply
  9. Nancy says

    October 16, 2022 at 10:27 am

    Delicious, tastes like fall!

    Reply
    • Flavor Walk says

      October 16, 2022 at 10:38 am

      Hi Nancy,

      Thank you for the 5-star rating. I'm happy to hear you enjoyed the recipe.

      Reply

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