Gluten Free Pumpkin Bars

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

4.28 from 18 votes

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!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Cuisine: American, Gluten free

Servings: Servings

Calories: 204kcal

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 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.

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