This tender, moist gluten free pumpkin bars recipe is everything you love about pumpkin season in one bar! Each one is loaded with real pumpkin, classic pumpkin spice flavor, and a tangy dairy-free cream cheese topping that takes them to the next level.
Sometimes gluten-free baking feels complicated, but not this time. This easy recipe is very simple and makes the perfect dessert for fall. Mix the dry ingredients in one container, the wet ingredients in another, then gradually mix them together. While baking, whip up the lightest, fluffiest cream cheese topping to slather on top. They're phenomenal for fall parties, your next brunch, or any occasion!
Since pumpkin is such a wonderful ingredient to bake with, I have a variety of gluten-free pumpkin recipes to share with you, like this heavenly gluten-free pumpkin bread, my gluten-free pumpkin muffins, or these perfect pumpkin cookies studded with chocolate chips. That's just the start, so if you're obsessed with pumpkin like I am, be sure to come back for more!
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Ingredients in The Best Gluten Free Pumpkin Bars Recipe
To make these heavenly bars, you'll need to gather a few common supplies from your pantry!
For pumpkin bars:
- King Arthur Measure for Measure Gluten-Free Flour Blend - This is the best gluten free all purpose flour blend for cakes and quick breads. It's ideal for this gluten-free pumpkin bar recipe and gives the bars a light, tender texture. If you use a different blend, double-check that it contains xanthan gum. If not, add 1 teaspoon to the flour mixture.
- Baking powder - When combined with baking soda, your gluten-free pumpkin cake batter will rise to get the perfect light and fluffy texture.
- Baking soda
- Salt - Salt will highlight the flavors in your batter and activate the leavening agents.
- Cinnamon - Although pumpkin spice mix already has cinnamon, it's nice to add a little extra for a stronger flavor.
- Pumpkin pie pice - To get that classic pumpkin flavor, you'll want to add this blend of warm spices.
- Vegetable oil - Oil gives homemade muffins a moist and tender texture. You can usually substitute melted butter or coconut oil instead.
- Eggs - Use room temperature eggs for the best rise.
- Brown sugar - This adds a caramel-like flavor that pairs incredibly well with the rich pumpkin flavor in the pumpkin mixture.
- Granulated sugar - To balance out the flavor and get the perfect texture, use some white sugar as well.
- Pure maple syrup - The maple syrup takes the canned pumpkin to the next level, really making these gluten-free pumpkin squares taste like fall.
- Pumpkin puree - Use either homemade pumpkin puree or canned pumpkin from the store. They have a moist texture that makes these pumpkin bars so tender!
- Vanilla extract - Pure vanilla extract highlights the sweet flavors in this gluten-free pumpkin bars recipe, making them even more enticing.
For cream cheese frosting:
- Vegan cream cheese - Let your dairy-free cream cheese sit at room temperature until it is soft to the touch.
- Vegan butter - This will stabilize the frosting and give it a thick, creamy texture.
- Powdered sugar - You need just a little sugar to sweeten the frosting.
- Pumpkin pie spice - This keeps that pumpkin spice flavor in every bite!
- Salt
How to Make These Gluten Free Pumpkin Bars
Step One: In a medium bowl, stir together the gluten free flour mix, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Step Two: In the bowl of a stand mixer, add the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract. Mix on low speed for 15 seconds. Stop the machine and scrape down the sides. Mix on medium for 30 seconds.
Step Three: Stop the machine and add the flour mixture. Mix for 10 seconds on low speed. Stop the machine and scrape down the sides. Turn mixer to low-medium and mix for 20 seconds, until batter is fully mixed.
Step Four: Set batter aside to rest for 30 minutes.
Step Five: Meanwhile, prepare the baking pan. If frosting the bars in the pan: Spray a 10x15 (see note below about using a 12x17 pan size) baking pan well with cooking spray. If removing the bars from the pan and then frosting, line the pan with parchment paper, with the sides hanging over so it can be lifted out.
Step Six: Pour batter into the prepared baking pan. Bake for 30-35 minutes, until a toothpick comes out clean.
Step Seven: In a medium mixing bowl or bowl of a stand mixer, cream the cream cheese and butter on medium speed until fully combined and creamy.
Step Eight: Add the powdered sugar, pumpkin pie spice, and salt. Mix on low speed for 10 seconds. Stop the machine and scrape down the sides.
Step Nine: Mix again on low speed for 30 seconds, until completely combined.
Step Ten: Frost the top of the cooled bars. Bars may be served at room temperature or chilled.
Substitutions
- A 12x17 baking pan may be used, but adjusted to make a smaller pan size: Tear off a 6-inch piece of aluminum foil. Measure 3 inches in, from the 17-inch side of the pan and make a lip on the piece of foil at this mark to prevent the batter from flowing to the rest of the pan. Now you should have a 12x14 size pan, which works for this recipe.
- The King Arthur Measure for Measure Gluten Free Flour Mix was used in the recipe. Other mixes may work but have not been tested.
- I do not recommend substituting almond flour or coconut flour.
- An egg substitute may be used; find an option here in this post on egg substitutes.
- Swerve brown sugar may be substituted for half the brown sugar. I would not recommend replacing all of it.
- Make sure to use pumpkin puree and not pumpkin pie filling.
- Vegan cream cheese and vegan butter may be substituted with dairy products.
- You can substitute maple syrup in the frosting, but it may give you a thinner texture.
Variations
- Use regular dairy: Instead of non-dairy butter and cream cheese, use regular dairy products in equal measurements.
- Vegan pumpkin bars: Use your favorite egg substitute, like a chia egg, for a completely plant-based dessert.
- Add some crunch: For more texture, fold in ½ cup of dark chocolate chips or chopped walnuts into the batter. You can also sprinkle some chocolate shavings or add the nuts on top!
Equipment
You won't need too many supplies to make these healthy pumpkin bars, but it simplifies things to gather these before you start baking:
- Medium mixing bowl
- Measuring cup
- Stand mixer or handheld mixer
- Spatula
- 10x15 or modified 12x17 baking pan (see notes in Substitutions area above)
- Parchment paper (optional, depending on how you frost)
- Offset spatula for frosting
Storage
- Unfrosted bars may be stored at room temperature for 2 days. For longer storage, place leftover bars in an airtight container in the refrigerator for up to 4 days.
- Frosted and unfrosted bars may be frozen. Freeze for up to 1 month. Defrost frosted bars in the refrigerator and serve immediately. Defrost unfrosted bars in the microwave for 30 seconds and serve.
Top Tip
Make sure all ingredients are at room temperature. Dairy-free products soften faster than dairy products.
Food Safety
- Once frosted, store the pan in the refrigerator to firm up the frosting. Then, cover the entire pan with foil and serve within 2 days. Unfrosted bars may be stored covered at room temperature for up to 2 days.
- Perishable foods like raw eggs, dairy products, and dairy substitutes should only sit at room temperature for two hours.
- Eggs can carry salmonella, so it's essential to bake them and sanitize any surfaces they touch.
Gluten Free Pumpkin Bars FAQ
Leftover pumpkin bars will last approximately 4 days in the fridge. Store them in an airtight container or cover the pan with foil for best results.
Choose an all purpose flour blend made for baking, like the King Arthur Measure for Measure mix. Other mixes can be used, but if they do not contain xanthan gum, you will need to add a teaspoon.
Since pumpkin has so much moisture, it's essential to use the correct proportions of ingredients. Measure them by weights when at all possible and be sure to spoon and level flour. The recipe will change if you add too much or too little of anything. Also, double-check your baking powder. It can expire, which will prevent your bakes from rising properly.
More Gluten-Free Cakes and Bars
Pairing
These are my favorite dishes to serve with these gluten-free pumpkin bars:
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Recipe
Gluten Free Pumpkin Bars Recipe
Ingredients
For pumpkin bars:
- 250 grams King Arthur Measure for Measure Gluten Free Flour Mix about 2 cups
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil
- 3 large eggs
- 200 grams brown sugar about 1 cup
- 65 grams granulated sugar about ⅓ cup
- 2 Tablespoons pure maple syrup
- 15 ounces pumpkin puree
- 1 ½ teaspoons vanilla extract
For cream cheese frosting:
- 4 ounces vegan cream cheese softened
- 2 Tablespoons vegan butter softened
- 240 grams powdered sugar about 2 cups
- ¼ teaspoon pumpkin pie spice
- dash salt
Instructions
For pumpkin bars:
- In a medium bowl, stir together the gluten free flour mix, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In the bowl of a stand mixer, add the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract. Mix on low speed for 15 seconds. Stop the machine and scrape down the sides.
- Mix on medium speed for 30 seconds.
- Stop the machine and add the flour mixture. Mix for 10 seconds on low speed. Stop the machine and scrape down the sides.
- Turn mixer to low-medium and mix for 20 seconds, until batter is fully mixed.
- Set batter aside to rest for 30 minutes.
- Meanwhile, prepare the baking pan. If frosting the bars in the pan: Spray a 10x15 (see note below about using a 12x17 pan size) baking pan well with cooking spray. If removing the bars from the pan and then frosting, line the pan with parchment paper, with the sides hanging over so it can be lifted out.
- Preheat oven to 350F.
- Pour batter into the prepared baking pan. Bake for 30-35 minutes, until a toothpick comes out clean.
- Set pan aside to cool bars completely before frosting.
For cream cheese frosting:
- In a medium mixing bowl or bowl of a stand mixer, cream the cream cheese and butter on medium speed until fully combined and creamy.
- Add the powdered sugar, pumpkin pie spice, and salt.
- Mix on low speed for 10 seconds. Stop the machine and scrape down the sides.
- Mix again on low speed for 30 seconds, until completely combined.
- Frost the top of the cooled bars. Bars may be served at room temperature or chilled.
Notes
- Measure ingredients by weight where weight is given.
- Make sure all ingredients are at room temperature. Dairy-free products soften faster than dairy products.
- A 12x17 baking pan may be used, but adjusted to make a smaller pan size: Tear off a 6-inch piece of aluminum foil. Measure 3 inches in, from the 17-inch side of the pan and make a lip on the piece of foil at this mark to prevent the batter from flowing to the rest of the pan. Now you should have a 12x14 size pan, which works for this recipe.
- The frosting recipe makes enough to frost the top of the bars.
- The King Arthur Measure for Measure Gluten Free Flour Mix was used in the recipe. Other mixes may work but have not been tested.
- An egg substitute may be used, find an option here in this post on egg substitutes.
- Swerve brown sugar may be substituted for half the brown sugar. I would not recommend substituting all of it.
- Make sure to use pumpkin puree and not pumpkin pie mix.
- Vegan cream cheese and vegan butter may be substituted with dairy products.
- Bars may be made ahead of time: Once frosted, store the pan in the refrigerator to firm up the frosting. Then cover the entire pan with foil and serve within 2 days. Unfrosted bars may be stored covered at room temperature for up to 2 days.
- Store leftover bars in an airtight container, in the refrigerator for up to 4 days.
- Frosted and unfrosted bars may be frozen. Freeze for up to 1 month. Defrost frosted bars in the refrigerator and serve immediately. Defrost unfrosted bars in the microwave for 30 seconds and serve.
Tricia Biglow
This looks really good. I make GF recipes for my friend who is celiac, but why would I use vegan cream cheese and vegan butter when there’s eggs in the recipe?
Christine
Hi Tricia,
Thanks! So I make everything dairy-free - not necessarily vegan. But the cream cheese, sour cream, and butter I use for dairy-free ingredients are called 'vegan' in the store. So we just go with that!
Christine 🙂