Gluten Free Pumpkin Bars

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.

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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3.53 from 19 votes

Print Recipe

Gluten Free Pumpkin Bars

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

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!

Course: Dessert

Cuisine: American, Gluten free

Yield: 24 Servings

Calories: 204 kcal

Author: Connie @ Flavor Walk

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 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

For the Cream Cheese Frosting:

• 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

Directions:

For the Pumpkin Bars:

1. Preheat oven to 350 degrees and grease sides and bottom of a 9" x 13" baking pan.

2. In a large mixing bowl, beat eggs, sugars, oil, and pumpkin together until combined.

3. Stir in gluten free flour blend, baking powder, baking soda, salt, and spices until combined.

4. Pour batter into prepared pan and use a rubber spatula to spread evenly.

5. Bake for 35-45 minutes or until a wooden pick inserted into the middle comes out clean.

6. Place pan on wire rack to cool completely.

For the Cream Cheese Frosting:

1. Place the cream cheese and butter in a large mixing bowl. With an electric mixer, beat until completely combined.

2. Beat in milk and vanilla until combined.

3. Add the powdered sugar, a cup at a time, and beat until completely combined.

4. Spread the frosting on top of the cooled pumpkin bars.

5. 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 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.

Nutrition Facts

Gluten Free Pumpkin Bars

Amount Per Serving (1 serving)

Calories 204 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 37mg12%

Sodium 157mg7%

Potassium 49mg1%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 30g33%

Protein 2g4%

Vitamin A 165IU3%

Calcium 34mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.