An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.

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Gluten-Free Pumpkin Bars

Gluten-free pumpkin bars are a cross between pumpkin cake and pumpkin bread. It’s a type of dessert bar that can be picked up and eaten, but it is still moist like a cake. If you have enjoyed my Gluten-Free Pumpkin Bread and Gluten-Free Pumpkin Cake, then you are going to love these pumpkin bars!

You can see in the recipe video just how easy it is to make these pumpkin bars with cream cheese frosting.

How To Make Gluten-Free Pumpkin Bars

• 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, pure vanilla extract, until fully combined.
• Add the granulated sugar and brown sugar and mix until fully combined. (photo 1)
• Add the eggs and mix until combined.
• Add the gluten-free flour and mix until combined.
• Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil) (photo 2)
• Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. (photo 3)
• Bake for 25-30 minutes. Cool completely before frosting or cutting. (photo 4)
• Store leftovers in an air-tight container or cover with plastic wrap and refrigerate.

How To Make Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese and softened butter together until smooth.
• Add the powdered sugar and beat until fully smooth. (photo 5)
• Once the bars are completely cooled, spread the frosting over the pumpkin bars. (photo 6)

Can I use pumpkin pie filling in this gluten-free pumpkin bar recipe?

Unfortunately not. You cannot use pumpkin pie filling in this recipe instead of canned pumpkin puree.

What’s the difference between Pumpkin pie filling (or mix) and canned pumpkin puree?

Canned pumpkin is plain pumpkin puree. Pumpkin pie filling has added spices and is pre-sweetened.

Tips On How To Make The Best Gluten-Free Pumpkin  Bars

• These pumpkin bars are best made in a 10 × 15 inch baking pan. I have an OXO jelly roll pan. You can also make them in a 9 x 13-inch pan, and they will just be a thicker bar.
• Always grease your pan. I use gluten-free coconut oil cooking spray. You can also line the pan with parchment paper.
• You can cut down on the vegetable oil by using 1/2 cup of apple sauce and 1/2 cup of vegetable oil.
• Allow these bars to completely cool before frosting them or cutting. I often make them the night before.
• You can add your favorite mixins like chocolate chips or raisins.
• Instead of frosting, you can sprinkle the top of the bars with powdered sugar.
• Want to save time by skipping out on making homemade cream cheese frosting? Try the Pillsbury canned cream cheese frosting. It is both gluten-free and dairy-free. Always check the label.

Can You Make Pumpkin Bars Ahead Of Time?

These pumpkin bars can be easily made ahead of time. I often make them the night before. Once the bars are completely cooled, wrap with plastic wrap and leave on the countertop.

Can I Freeze Gluten-Free Pumpkin Bars?

You sure can! Once the pumpkin bars are completely cooled, wrap the unfrosted pumpkin muffins tightly with aluminum foil or plastic wrap and place it in a freezer bag. The pumpkin bars can be frozen for up to three months.

You can defrost the pumpkin bars in the refrigerator overnight or on your kitchen counter at room temperature for several hours.

Gluten-Free Flour

These gluten-free pumpkin bars were made with Pillsbury gluten-free flour which is a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the xanthan gum and starches in it.

Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy pumpkin bars!

My favorite preferred gluten-free flour is 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 have not tried this recipe with almond, coconut, or oat flour.

Pro Tip For Measuring Gluten-Free Flour

It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour.

I always measure gluten-free flour with the “spoon & level” method. I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not 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.

Dairy-Free Baking

These pumpkin bars are naturally dairy-free because they are made with vegetable oil.

I have also included a dairy-free option for the cream cheese frosting recipe.  Most of my family are also dairy-free (including me), so I always try and have a dairy-free option for my gluten-free recipes.

For the dairy-free option, I used Kite Hill cream cheese and Smart Balance butter. Dairy-free cream cheese can be hard to find and is also expensive. You can substitute Pillsbury canned cream cheese frosting or the dairy-free buttercream frosting from my gluten-free vanilla cupcakes recipe.

Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with coconut oil or Smart Balance butter.

Easy Gluten-Free Pumpkin Bars

I love how easy these gluten-free pumpkin bars are to make. They are full of the pumpkin spice flavor that everyone loves. I can’t resist the creamy, cream cheese frosting too!

Looking For More Gluten-Free Pumpkin Recipes?

• Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}
•  Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
• Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}

More Easy Gluten-Free Dessert Recipes To Try!

• Gluten-Free Lemon Bars {Dairy-Free Option}
• Easy Gluten-Free Brownies {Dairy-Free Option}
• Gluten-Free Oatmeal Cookies {Dairy-Free Option}

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★Did you make this recipe? Please give it a star rating below!★

5 from 17 votes

Gluten-Free Pumpkin Bars With Cream Cheese Frosting {Dairy-Free Option}

By: Audrey Roberts

Servings: 24 bars

Prep: 25 minutes mins

Cook: 25 minutes mins

Total: 50 minutes mins

An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.

Ingredients 

1x2x3x

Pumpkin Bars

• ▢ 1 15-ounce can canned pumpkin, Not pumpkin pie filling.
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3/4 cup granulated sugar
• ▢ 1/2 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 1/2 cup apple sauce and 1/2 cup of oil in place of the whole cut of oil.

Cream Cheese Frosting

• ▢ 1 8-ounce cream cheese, softened, For dairy-free I used Kite Hill dairy-free cream cheese.
• ▢ 1/2 cup butter, For dairy-free I used Smart Balance.
• ▢ 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.
• ▢ 1 teaspoon pure vanilla extract

US Customary - Metric

Cook ModePrevent your screen from going dark

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.
• Add the eggs and mix until combined.
• Add the gluten-free flour and mix until combined.
• Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 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 air-tight container or cover with plastic wrap refrigerate.

Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese and softened butter together until smooth.
• Add the powdered sugar and beat until fully smooth.
• Once the bars are completely cooled spread the frosting over the pumpkin bars.

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.
• For the dairy-free option, I used Kite Hill dairy-free cream cheese and Smart Balance. I often buy the Pillsbury canned cream cheese frosting as a short cut.
• Store leftovers in an air-tight container or cover with plastic wrap and refrigerate. 
• To freeze: once the bars are completely cooled, wrap with foil or plastic wrap and then place a plastic freezer bag. The bars can be defrosted in the refrigerator overnight.
• Mama says, "always check your labels!"

Nutrition

Serving: 1barCalories: 256kcalCarbohydrates: 33gProtein: 2gFat: 14gSaturated Fat: 10gCholesterol: 31mgSodium: 138mgPotassium: 49mgFiber: 1gSugar: 26gVitamin A: 154IUVitamin C: 1mgCalcium: 32mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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