Go Back

Gluten-Free Pumpkin Bars

Gluten-Free Pumpkin Bars with tender crumb and a thick cream cheese frosting are baked in a single sheet pan for easy slicing. Warm pumpkin pie spice and cinnamon create a golden-orange layer that looks classic, then chills for clean, bar-style cuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2 cup gluten-free all-purpose flour blend with xanthan gum
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 4 eggs
  • 1.67 cup granulated sugar use 1–2/3 cups
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla
For cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 rimmed baking sheet.
  2. Whisk gluten-free all-purpose flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth.
  4. Fold in the dry flour mixture until just combined, then pour the batter into the prepared pan.
  5. Bake for 25-28 minutes, until a toothpick comes out clean, then cool completely.
Frost and chill
  1. Beat cream cheese frosting ingredients until fluffy, then spread it over the cooled bars.
  2. Chill the frosted bars for 30 minutes before cutting.

Notes

For the cleanest slices, cool the bars completely before frosting and chill the pan at least 30 minutes; longer chilling firms the frosting further. Store covered in the refrigerator for up to 4 days; freeze frosted bars up to 2 months, thaw overnight in the fridge. If you want a dairy-light option, use a dairy-free cream cheese and vegan butter in the frosting (texture may be slightly softer but still spreads well).