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Home » Recipe Index » Dessert

Gluten Free Pumpkin Bars

Sep 14, 2019 · 20 Comments

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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!

Overhead view of frosted gluten free pumpkin bars in pan with kitchen towel to the left of pan.

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.

One gluten free pumpkin bar on white plate with pan of additional bars in background.

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).

Process steps 1-3 for making gluten free pumpkin bars.

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.

Overhead view of unfrosted baked gluten free pumpkin bars

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.

Overhead view of cream cheese frosting in large mixing bowl

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

Overhead view of frosted gluten free pumpkin bars in 9" x 13" baking pan.

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 ½ 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.

White plate with a forkful of a gluten free pumkin bar next to the pumpkin bar and pan of more bars in the bacground.

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
  • Easy Gluten Free Pumpkin Muffins
  • Gluten Free Chocolate Chip Pumpkin Bread
  • Gluten Free Pumpkin Donuts

Find more gluten free dessert recipes in the Recipe Index

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!

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One gluten free pumpkin bar on white plate with pan of additional bars in 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!
4.28 from 18 votes
Print Recipe Pin Recipe
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American, Gluten free
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 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

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.

Serving of gluten free pumpkin bars above text and another serving below text

More Dessert

  • Gluten Free Apple Dessert
  • Gluten Free Chocolate Chip and Walnut Banana Bread
  • Strawberry Bread Recipe
  • No Bake Oreo Cheesecake Recipe (Gluten Free)

Thanks for sharing this recipe!

  • 63

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

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