Gluten Free Pumpkin Bars Recipe with Cream Cheese Frosting

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Get ready for a treat! These Gluten-Free Pumpkin Bars with Cream Cheese Frosting are perfectly spiced, moist, and topped with a creamy, tangy frosting that makes each bite irresistible. This fast and easy recipe is a classic family favorite and is the perfect dessert for fall flavor! The delicious pumpkin flavor is met with warm spices of cinnamon and vanilla extract, and can be made in less than an hour.

 It is from our family cookbook, but I have adapted it for those of us who follow a gluten-free lifestyle, with notes as to how to make it a dairy free option as well! The healthy pumpkin bars are naturally dairy free but I have a dairy-free cream cheese frosting for you too.

Gluten-free pumpkin bars with cream cheese frosting are a crowd-pleaser for those with gluten sensitivities but are so flavorful that everyone will love them. These gf pumpkin bars are perfect for large gatherings or a cozy night in. Gluten-free pumpkin squares bring a nostalgic taste of autumn to any occasion and are a perfect fall dessert.

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What Equipment is Needed to Make Gluten Free and Dairy Free Pumpkin Bars

• Mixing Bowls: Mixing Bowls: You’ll need one large and one medium mixing bowl. I recommend a stainless steel, nesting set like OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, which are durable and versatile for all your baking needs.
• Electric Mixer: For best results, use a handheld electric mixer or a stand mixer—especially when whipping the cream cheese frosting to achieve that smooth, fluffy texture.
• Digital Food Scale: Optional but highly recommended for gluten-free baking. It ensures precise measurements, leading to better texture and consistency in your baked goods.
• Measuring Cups and Spoons: essential if you’re not using a digital scale for precise measurements.
• Spatula: for mixing and scraping the bowl.
• 2 Cookie Sheet Pans: for baking the bars.
• Parchment Paper: to line the pan for easy removal.
• Cooling Rack: to let the bars cool completely before frosting.

Ingredients for the Best Gluten-Free Pumpkin Bar Recipe

Here are the key players for this gluten free pumpkin bar recipe. Use the full listed ingredients and measurements in the full recipe for best results. Each ingredient plays a specific role:

• Pumpkin Puree (not pumpkin pie filling) adds moisture, natural sweetness, and that classic fall flavor, making the bars tender and flavorful.
• Gluten-Free Flour Blend is carefully selected to mimic the texture of traditional flour, ensuring a soft and fluffy crumb without any graininess.
• Spices like Cinnamon and Nutmeg bring warmth and depth, enhancing the pumpkin’s natural flavor.
• Cream Cheese for the Frosting provides a rich, tangy contrast to the sweet, spiced bars, creating a balanced and indulgent treat.

Using these specific ingredients ensures the bars have the right texture, flavor, and overall quality, especially when working with gluten-free baking where precision is key.

Recipe for Homemade Gluten Free Pumpkin Bars

Ingredient list:

• 4 Eggs
• 1 cup Oil (185 grams)
  • (Neutral flavored like sunflower oil or vegetable oil. Coconut oil will add a bit of coconut flavor.)
• 1 15 ounce can Pumpkin Puree (not Pumpkin Pie Filling)
• 2 cups Sugar (445 grams)
• 1 teaspoon Vanilla Extract (5 grams)
• 2 cups Gluten Free Flour Blend (290 grams)
  • ( I prefer King Arthur’s Measure for Measure blend.)
• 2 teaspoon Baking Powder (8 grams)
• 1 teaspoon Baking Soda (7 grams)
• 1/2 teaspoon Salt (4 grams)
• 2 teaspoon Cinnamon (7 grams)
• 1/2 teaspoon Ground Nutmeg (1 gram) (optional, see notes in recipe card.)
• 1/2 teaspoon Ground Ginger Powder (1 gram) (optional, see notes.)

Ingredients for the Cream Cheese Frosting

• 8 ounces Cream Cheese (1 block, room temperature)
• 1/2 cup Butter (1 stick, softened to room temperature)
• 3 cups Powdered Sugar (350 grams)
• 1/2 teaspoon Vanilla Extract (3 grams)
• 1 Tablespoon Milk (12 grams)

Ingredient Notes:

For a classic pumpkin spice flavor, you can include the optional use of ground nutmeg and ground ginger powder along with cinnamon, or simply substitute with 3 teaspoons (15 grams) of a pumpkin pie spice blend for convenience.

Directions for Easy Gluten-Free Pumpkin Bars

1. Preheat oven to 350 degrees.
2. In a large bowl, add the eggs, oil, pumpkin puree, vanilla extract and sugar. Set aside.
3. In a medium bowl, whisk together the gluten-free all purpose flour blend*, baking powder, baking soda, salt and cinnamon. (As well as optional nutmeg, and ginger or pumpkin pie blend.) 
4. Combine the dry ingredients into the wet ingredients in the large mixing bowl.
5. Mix well with hand mixer or stand mixer.
6. Line 2 9 x13 baking sheets with parchment paper (or grease them.)
7. Divide the batter in half and spread half of the batter over each parchment paper-lined baking sheet.
   • Make sure to spread it out evenly over the entire baking sheet so it will bake evenly.
8. Baking time: Bake in a preheated oven of 350 degrees for 15 minutes, or until baked.
9. Cool the pans of pumpkin bars on cooling racks, until they are at room temperature.
10. Frost with the following cream cheese frosting recipe or make it a dairy free version using the recipes in the notes.

Recipe Notes

My preferred gluten free flour blend that I use as an all purpose gluten free flour mix is King Arthur’s Measure for Measure mix. It already has xantham gum included.

If your homemade gluten-free flour blend doesn’t include xanthan gum, add 1 teaspoon of xanthan gum for every 2 cups of gluten-free flour, such as King Arthur’s Measure for Measure. This helps bind the ingredients and gives your baked goods better structure and texture.

For a classic pumpkin spice flavor, you can include the optional use of ground nutmeg and ground ginger powder along with cinnamon, or simply substitute with 3 teaspoons (15 grams) of a pumpkin pie spice blend for convenience.

For Dairy-Free frosting options try out my Dairy Free Vegan Frosting Recipe or make a simple and fast Dairy Free Vanilla Glaze

How to Make Cream Cheese Frosting Recipe

1. In a large bowl, place the room temperature cream cheese and butter as well as the vanilla extract.
2. Using an electric mixer or stand mixer, cream together the cream cheese and butter till smooth.
3. Add 1 cup of sifted powdered sugar at a time to the large bowl, mixing well between each addition.
4. Use the tablespoon of milk a little bit at a time to achieve a smooth consistency and your desired thickness of cream cheese frosting.
5. Divide the frosting in half and frost the Gluten-Free Pumpkin Bars.

Storage

Store the gluten-free pumpkin bars in an airtight container, or wrap the baking pan tightly with plastic wrap, and refrigerate for up to 5 days.

For longer storage, you can freeze the bars before frosting them (either whole or sliced) for up to 3 months; just thaw in the refrigerator overnight before frosting and serving.

FAQs for Gluten-Free Pumpkin Bars

1. Can I use regular flour instead of gluten-free flour?
   Yes, this recipe does well with regular wheat based flour as well as the gluten-free blend.
2. Can I make these dairy-free?
   Yes! Simply use dairy-free cream cheese and plant-based butter for the frosting to make the recipe completely dairy-free. Check the notes for full details.
3. How should I store the pumpkin bars?
   Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
4. Can I use canned pumpkin pie filling instead of pumpkin puree?
   No, it’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugar and spices that can alter the recipe.
5. How can I make the bars less sweet?
   You can reduce the sugar in the batter by 1/4 cup or use a sugar substitute like coconut sugar for a less sweet option.
6. Can I add mix-ins like chocolate chips or nuts?
   Absolutely! Feel free to fold in chocolate chips, chopped nuts, or even dried cranberries to add extra texture and flavor.
7. Why did my frosting turn out runny?
   If your cream cheese frosting is too runny, it may be because the cream cheese or butter was too soft. Make sure they are softened but still slightly firm before mixing.
8. Can I make these bars ahead of time?
   Yes, you can bake the bars a day ahead and store them (unfrosted) in the fridge. Add the cream cheese frosting just before serving for the best texture.
9. Do I need to line the baking pan with parchment paper?
   It’s highly recommended as it helps to easily lift the bars out of the pan and ensures they don’t stick.
10. Can I use fresh pumpkin puree for this recipe?
    Yes, you can use fresh pumpkin puree! Just make sure it’s well-drained and similar in consistency to canned pumpkin puree. If your fresh puree is too watery, strain it through a cheesecloth or let it sit in a fine-mesh sieve to remove excess moisture. This will ensure your pumpkin bars have the right texture.
    
    

More Delicious Gluten Free Dessert Recipes

Fall and autumn is a great time to enjoy pumpkin and apple flavored desserts. Try out my Simple and Easy Recipe for Gluten Free Apple Crisp with Oats or my Easy Gluten-Free Apple Crisp Without Oats: Streusel Crumble.

Or try out a Easy Homemade Chai Tea Latte Recipe: How To Make at Home as well as a twist on that recipe with a Apple Cider Chai Tea Latte: Easy Homemade Recipe.

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