Gluten-Free Pumpkin Bars With Cream Cheese Frosting

5 from 22 votes

These easy gluten-free pumpkin bars are light, fluffy, and perfectly spiced with a tangy cream cheese frosting! Includes a dairy-free option.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Keyword: gluten-free dairy-free pumpkin bars, gluten-free pumpkin bars, gluten-free pumpkin bars with cream cheese frosting

Servings: 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.

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.

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.

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.

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!"