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I just love how easy these gluten-free pumpkin bars are to make. They’re perfectly moist and have that undeniable pumpkin spice flavor I crave during fall! The gluten-free flour helps to keep these bars light and fluffy, while the cream cheese frosting adds a delicious tangy sweetness. I’ve also included a dairy-free option for the frosting, meaning my whole family can enjoy these handheld treats over the holidays.
Homemade Gluten-Free Pumpkin Bars
If you like my gluten-free pumpkin bread and gluten-free pumpkin cake, then you’ll love these gluten-free pumpkin bars! I use two types of sugar, pumpkin pie spice, cinnamon, vanilla extract, and canned pumpkin puree to make these delicious bars. Then, I top them off with a rich and creamy cream cheese frosting that complements the pumpkin flavor perfectly. This dessert is a classic for a reason, and I always make a double batch for Thanksgiving. My family can’t get enough of them!
Ingredients
- Pumpkin Puree: Be sure to use real canned pumpkin, not pumpkin pie filling! Canned pumpkin is plain pumpkin puree. Pumpkin pie filling has added spices and is pre-sweetened. I don’t recommend using pumpkin pie filling for this recipe.
- Baking Soda & Baking Powder: Helps the bars rise and creates a light, fluffy texture.
- Salt: Just a pinch to enhance the pumpkin spice flavors.
- Seasonings: I use pre-made pumpkin pie spice to infuse these GF pumpkin bars with a warm, cozy flavor. It’s just a mix of ground cinnamon, ginger, nutmeg, allspice, and cloves. I also add in some extra ground cinnamon for even more flavor.
- Vanilla Extract: Adds depth of flavor to the bars and frosting.
- Sugar: I use both granulated sugar and brown sugar. This combination produces a perfect balance of sweetness and moistness.
- Eggs: Adds moisture and helps bind the ingredients together.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I use Pillsbury gluten-free flour (a rice cup-for-cup blend) to make these bars. It already has xanthan gum added and always works perfectly in this recipe. Different brands and flour types may yield different results. I can’t guarantee results with any other flour. If you do use a different type of gluten-free flour, I recommend choosing one with the xanthan gum already added.
- Vegetable Oil: Makes these bars unbelievably moist and soft—almost like brownies! You can also use ½ cup apple sauce and ½ cup oil rather than a full cup of oil.
- Cream Cheese: Use softened cream cheese so it mixes well with the other ingredients. For the dairy-free option, I use Kite Hill dairy-free cream cheese.
- Butter: Combines with the cream cheese to make the most decadent frosting. For the dairy-free option, I use Smart Balance butter. Make sure your butter is softened before using.
- Powdered Sugar: Makes the frosting silky smooth and adds sweetness. I often add another cup (sometimes two) of powdered sugar when I use dairy-free cream cheese. This is because it’s sometimes much softer than regular cream cheese. Use the amount recommended in the recipe and add more if needed.
Tips and Suggestions
- I always measure gluten-free flour with the “spoon & level” method. I use a large spoon to scoop the flour into my measuring cup. Then, I use the back of a knife to level off the top. Please don’t scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
- These gluten-free pumpkin bars are best made in a 10 × 15-inch baking pan. I personally use an OXO jelly roll pan. You can also make them in a 9 x 13-inch pan, but they’ll end up a little thicker.
- I always grease my baking pan with gluten-free coconut oil cooking spray before adding the batter. You can also line the pan with parchment paper.
- Allow these bars to cool completely before frosting them or cutting them. I often make them the night before.
- Feel free to add your favorite mix-ins, like chocolate chips or raisins! My kids love it when I add dairy-free chocolate chips (many members of my family, including me, are also dairy-free).
- Instead of frosting, you can sprinkle the top of the bars with powdered sugar.
- Whenever I want to save time, I use the Pillsbury canned cream cheese frosting. It’s both gluten-free and dairy-free (always check the label)… but this can be our little secret!
Can I Use a Different Type of Flour?
I haven’t tried this recipe with almond, coconut, or oat flour. The flour blend I use is Pillsbury gluten-free; you might experience different results if you use a different type of gluten-free flour.
Can I Make this Recipe Ahead of Time?
These gluten-free pumpkin bars can be easily made ahead of time. I often make them the night before. However, I don’t frost them until just before serving. Once the bars are completely cooled, wrap them with plastic wrap and store them at room temperature.
Can I Freeze These Gluten-Free Pumpkin Bars?
You sure can! Once the pumpkin bars are completely cooled, wrap the unfrosted bars tightly with aluminum foil or plastic wrap and place them in a freezer bag. They can be frozen for up to three months.
I usually defrost them in the refrigerator overnight, but leaving them to thaw at room temperature also works.
Storage Instructions
Provided your cream cheese is fresh (and not nearing expiration), these bars stay soft for days when stored properly! I recommend storing the frosted bars in an airtight container in the refrigerator for up to 3 days. However, I prefer to store unfrosted bars at room temperature wrapped in plastic wrap and frost them as needed.
More Gluten-Free Pumpkin Recipes To Try!
- Easy Gluten-Free Pumpkin Pie
- Crustless Pumpkin Pie
- Gluten-Free Pumpkin Bread Cookies
- Gluten-Free Pumpkin Pancakes
Gluten-Free Pumpkin Bars With Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 1 15-ounce can canned pumpkin, not pumpkin pie filling.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 2 cups all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 cup vegetable oil, You can also use ½ cup apple sauce and ½ cup of oil in place of the whole cut of oil.
Cream Cheese Frosting
- 1 8-ounce cream cheese, softened, for dairy-free, I use Kite Hill dairy-free cream cheese.
- ½ cup butter, softened, for dairy-free, I use Smart Balance.
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar, you may need to add another cup or two of the powdered sugar depending on which brand of dairy-free cream cheese you use because it is very soft.
Instructions
- Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
- In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
- Add the granulated sugar and brown sugar and mix until fully combined.
- Mix in the eggs until combined.
- Add the gluten-free flour and mix until combined.
- Add the vegetable oil mix until well blended. (or ½ cup apple sauce and ½ cup vegetable oil)
- Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
- Store leftovers in an airtight container or cover with plastic wrap refrigerate.
Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese, softened butter, and vanilla extract together until smooth.
- Add the powdered sugar and beat until fully smooth.
- Once the bars are completely cooled, top them with the cream cheese frosting.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- I use the spoon & level method to measure my flour.
- Dairy-Free Option: I use Kite Hill dairy-free cream cheese and Smart Balance butter. I often buy the Pillsbury canned cream cheese frosting as a shortcut.
- To Store: Keep leftovers (unfrosted) wrapped in plastic wrap at room temperature or cover with plastic wrap/place in an airtight container and refrigerate (frosted) for up to 3 days.
- To Freeze: Once cooled, wrap with foil or plastic wrap and then place in a plastic freezer bag. The bars can be defrosted in the refrigerator overnight. Don’t frost bars that you plan to freeze.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Pumpkin Bars Step-by-Step
Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
In a large bowl, mix together a 15-ounce can pumpkin, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 tablespoon pumpkin pie spice, and 1 teaspoon pure vanilla extract until fully combined.
Add ¾ cup granulated sugar and ½ cup brown sugar and mix until fully combined.
Mix in 3 large eggs until combined.
Add 2 cups gluten-free flour and mix until combined.
Pour in 1 cup vegetable oil and mix until well blended. (or ½ cup apple sauce and ½ cup vegetable oil)
Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
In a large bowl, beat 8-ounce softened cream cheese, ½ cup softened butter, and 1 teaspoon vanilla extract together until smooth.
Add 3 cups powdered sugar and beat until fully smooth.
Once the bars are completely cooled, top them with the cream cheese frosting.
I made these gluten free pumpkin bars for my work pumpkin bake off and won 1st prize! My coworkers love these!! You cannot even tell they are gluten free. Thank you!
Wow, these are delicious! They are as good as my local GF bakery and much more affordable to make in my own. Thanks for the great recipe!
I made these Gluten Free and Dairy Free. They were a big hit with my family. I will be making them again. One question though, after I refrigerated them to serve the following day, they seemed to lose moisture in the cake part and were dry. A definite difference from the day before. Any suggestions for next time?
Hi Dawn, we recommend wrapping tightly in plastic wrap!
Fantastic! Lovely texture and love the spices. Ii used half applesauce and half olive/avacado oil; used 3/4 cup monk fruit/erythritol sweetener plus 2 Tbsp maple syrup & 1 Tbsp molasses (to replace brown sugar.) Perfect amount of sweetness for me. For the frosting I used ViolaLife dairy free cream cheese, Earth Balance & monk fruit powdered sugar; but only made half the frosting recipe. I made mine in a 9 x 13” pan and had to bake an extra 10 minutes. I froze half of it and saved some of the frosting for another day. My husband loves it even though he isn’t gluten free.
I thought the baking sheet looked to full so I took some out. End result was thinner, so I layer with raspberry jam , topped with cream cheese frosting and chopped walnuts. It was divine! Thank you for the recipe!
I am the one who needs to eat gluten free. My husband just eats gluten free t make it easy. He LOVED these bars. A couple of weeks ago I had made them using a different recipe. He said yours is definitely a keeper! Wonderful flavor and texture. Love the frosting! Thank you!
Amazingly tasty and moist! Cannot even tell they are GF. I used 1/2 c. applesauce and 1/2 coconut oil. Followed the rest of the recipe as stated, except my GF flour was Bob’s Red Mill.
Substituted sugars for 1 scant cup coconut sugar and about 3 Tbsp maple syrup. I also didn’t have veggie oil so I used 1/4 c olive oil and 3/4 c softened coconut oil. Recipe made 16 muffins and a 8×8in pan and took about 20 min in my oven.
I have Celiac and my wife found this recipe from Mama knows gluten free. We made them for thanksgiving 2022. Everyone who ate them went back for more! Its now Christmas and we have been requested to make them again! Seems like everyone who eats them loves the delicious flavor and moistness. Thank You Mama!
This pumpkin bar recipe is AMAZING! Pumpkin Bars were always something I looked forward to eating at Thanksgiving but after going GF and DF 6 years ago I couldn’t eat them using my original recipe. I found this recipe while on your Instagram account and made them this past Thanksgiving! I almost teared up with happiness! They were so good!! No one even knew they were GF/DF. Thank you for showing us recipes we can adapt to our new lifestyle. It makes us feel not so left out, especially going to events such as birthday parties, holidays, etc. We appreciate you sharing your recipes with us! God Bless!
Thank you I’m looking forward to eating these pumpkin bars.
This recipe is simply wonderful! I used 1/2 oil (grape seed) and 1/2 cinnamon applesauce with dairy free cream cheese and Earth Balance substituted for butter. And since we usually like less frosting than many folks, I made only 1/2 of that recipe and there was plenty for bars made in a 9×13 pan. Thanks so much for working so hard to perfect these recipes and for sharing them!!!
I made these for a family event and everyone loved them. They ate them all, and most people didn’t know they were gluten free. I replaced 1/4 of the oil with apple sauce, but I want to try replacing 1/2 as suggested! Anyhow, so yummy. Thanks a bunch!
THIS was such an amazing recipe!! I made it for company and everyone was raving about it. Very moist! oh so good. you’d never guess it was gluten free!!! I am so grateful for this blog. I stumbled upon it after my husband was diagnosed with celiac 2 years ago, and every recipe on this blog has been EXCELLENT! Thank you. 💗
Everyone loves these pumpkin bars! Frosting is amazing too! I love the hints you include for working with gluten free ingredients, they are very helpful.
This recipe is fantastic! Moist and delicious! It is so nice to have these during the holiday season again. Thank you!
These turned out AMAZING for me!! I used bobs red mill 1:1 flour and it turned out so rich and moist. You would have no idea they were gluten free. My family devoured these – I will be saving and using this recipe again!
Delicious! Just like a pumpkin roll but less fussing. I used cup4cup AP flour – came out great! Thank you for a fabulous and relatively easy recipe!
Amazing recipe!! I tried it for the first time tonight. I used the Bob’s Red Mill Egg Replacer and monkfruit as sugar replacement and swerve brown sugar as brown sugar replacement! Then added Lily’s sugar free chocolate chips! So gooooood!!
This is like my hundredth time making these! Never fails, never disappoints. These are SO rich and moist! If you like fudgy brownies over the “cakey” recipes (like me) you’ll love these pumpkin bars! this was the best I’ve ever had, even remembering when I could have gluten! Definite brownie points (or pumpkin points? Lol ) for this recipe. Noone knows they’re GF!! Mama definitely knows gluten free 😉 THANK YOU FOR SHARING and helping those of us on our never ending quest for SENSATIONAL treats!
OMG these were delicious! Attempting a gluten free thanksgiving this year for my MIL and did a trial run of these last weekend! My husband ate multiple bars before I told him they were gluten free! Thats a win! 10/10!
OMG! Absolutely delicious. I used a dairy free cream cheese and it did not disappoint. Great recipe as always!
Awesome