These gluten-free pumpkin bars feature a soft, spiced pumpkin sheet cake topped with a fluffy cream cheese frosting. They make the perfect gluten-free fall dessert!
From the type of gluten-free flour to use to dairy-free substitutes, this post has all the tips and tricks you’ll need to make gluten-free pumpkin bars. They turn out soft, but sturdy and are loaded with pumpkin spice flavor.
These gluten-free pumpkin bars are everything I love about fall. They’re soft, spiced and topped with a pillowy layer of cream cheese frosting. This is an easy recipe that’s full of fall flavor – you’ll want to make it all season!
I also love these pumpkin bars because they’re great to make for a crowd. One sheet pan can be sliced and served up for any fall/holiday gathering. Be warned they disappear fast! 😉
VIDEO: How to Make Gluten-Free Pumpkin Bars
It’s hard to pick just one favorite gluten-free pumpkin dessert! For more gluten-free pumpkin recipes, try these gluten-free pumpkin snickerdoodles, this gluten-free pumpkin roll or gluten-free pumpkin cheesecake.
From gluten-free pumpkin donuts, gluten-free pumpkin cupcakes, gluten-free pumpkin cream cheese muffins, and gluten-free pumpkin muffins to the perfect gluten-free pumpkin pie (with a homemade gf pie crust!) there is no shortage of recipes for pumpkin season on this blog. Check out my whole collection of gluten-free pumpkin recipes here.
Ingredients You’ll Need
These pumpkin bars are made with easy-to-find pantry staples. Here are a few more notes on the key ingredients. If you have any additional questions feel free to leave me a comment below!
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. Look for a blend that contains xanthan gum for best results. These pumpkin bars will not turn out with almond flour or coconut flour as a substitute.
- Canned Pumpkin: You’ll use the whole 15oz can of pumpkin for this recipe! Be sure to select 100% pumpkin puree rather than canned pumpkin pie filling.
- Pumpkin Pie Spice: For that classic pumpkin flavor! You can swap in 2 1/4 teaspoons pumpkin pie spice for the individual spices if you have it on hand.
- Oil: Use any kind of oil you like! I usually use vegetable oil or coconut oil.
- Sugar: White cane sugar and brown sugar help with the consistency of the batter and the structure of the final cake. Unfortunately maple syrup or coconut sugar won’t work in this recipe.
You might also like these recipes for gluten-free pumpkin bread, gluten-free pumpkin chocolate chip bread and gluten-free pumpkin cake.
Make the Cake
- In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt and spices. Set aside.
Tip: Set out your butter/cream cheese when you start making the cake so they can be at room temperature when it’s time to make the frosting.
- In a seperate bowl or measuring cup combine the pumpkin, milk and vanilla extract, then whisk together until smooth.
- In the large bowl of a stand mixer, add the eggs, white sugar and brown sugar. Mix on medium high for 2-3 minutes, until fluffy and pale in color.
- With the mixer running on low, slowly drizzle in the oil. Mix until combined.
- With the mixer running on low, add 1/2 of the the dry ingredient mixture. Mix until combined then add 1/2 of the pumpkin mixture.
- Repeat with the rest of the dry ingredients and pumpkin, mixing well after each addition. Scrape the bottom of the bowl to make sure everything is mixed together.
- Transfer the batter to the prepared pan and spread out into an even layer using an offset spatula. Bake at 375F for about 25-30 minutes or until the center of the cake springs back when pressed lightly. Cool completely on a wire rack before frosting.
What Pan to Use for Pumpkin Bars
It’s best to use a 10x15x1 inch jelly roll pan for pumpkin bars. If you don’t have a jelly roll pan, you can also use a 9×13 pan. The bars will need to bake for an additional 5 minutes and will be slightly thicker.
Dairy-Free Pumpkin Bars
Dairy-free option? These pumpkin bars can be made dairy-free with a few substitutions. Here are my favorite dairy-free substitutions.
- Almond Milk – in place of milk
- Earth Balance Buttery Sticks – or vegan butter of choice in place of butter
- Kite Hill Almond Cream Cheese – in place of cream cheese
You also might like this full collection of gluten-free thanksgiving recipes.
Storage
It’s best to chill these bars for 30 minutes before slicing. These gluten-free pumpkin squares should be stored in an airtight container in the refrigerator. You can take them out a few minutes before serving, but I prefer to eat them slightly cold!
More Gluten-Free Pumpkin Recipes
Happy Baking! If you try this recipe be sure to leave me a comment and star rating below. I’d love to hear from you!
Gluten-Free Pumpkin Bars
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free 1:1 baking flour 230g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 ½ teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Other:
- 15 oz pumpkin puree one small can
- 1/4 cup milk 62 grams (or almond milk)
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup white sugar 160 grams
- 1/2 cup brown sugar 110 grams
- 2/3 cup vegetable oil 130 grams
For the Cream Cheese Frosting:
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature
- 3 cups powdered sugar 340 grams
- 1 teaspoon vanilla
Instructions
Make the Pumpkin Bars:
- Preheat oven to 375F and generously grease a 10x15x1 inch jelly roll pan with cooking spray. (PS – This is a good time to set out your butter/cream cheese for the frosting so it's at room temperature when you need it!)
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt and spices. Set aside.
- In a small bowl or large measuring cup, combine the pumpkin, milk and vanilla extract, then whisk together until smooth.
- In the bowl of a stand mixer, add the eggs, white sugar and brown sugar. Mix on medium high for 2-3 minutes, until fluffy and pale in color. With the mixer running on low, slowly drizzle in the oil. Mix until combined.
- With the mixer running on low, add 1/2 of the the dry ingredient mixture. Mix until combined then add 1/2 of the pumpkin mixture. Repeat with the rest of the dry ingredients and pumpkin, mixing well after each addition. Scrape the bottom of the bowl to make sure everything is mixed together.
- Transfer the batter to the prepared pan and spread out into an even layer using an offset spatula. Bake at 375F for about 25-30 minutes or until the center of the cake springs back when pressed lightly. Cool completely before frosting.
Make the Cream Cheese Frosting:
- Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
- Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
- Smooth the frosting over the cooled pumpkin bars. Refrigerate for at least 30 minutes before slicing.
I have been making these for years now!! And they are AMAZING!! No one can tell they are gluten free and they are always the first thing gone on the dessert table even though they are labeled Gluten Free and there is only 1 or 2 GF people there! Seriously this the BEST recipe!! Thank you for sharing your talents with us!
Hi Liz, that’s so great to hear you’ve been enjoying them! Thanks for the thoughtful review, it means a lot!
No recipe has ever been more deserving of a 5 star review. These bars are stunningly delicious. I don’t like pumpkin and I’m not gluten free, but I’ve made these twice for family and coworkers and I’m a huge fan! Everyone who tried them raved, and multiple people asked for the recipe.
Hi Mikaela, that’s so great to hear! Glad you and your co-workers enjoyed them! Thanks for taking the time to leave a positive review, it means a lot!
These are the softest, fluffiest pumpkin bars I ever had, GF or not. Your recipes are amazing and just what the GF girl needs. Thank you!
I made these for Thanksgiving and they came out so good. I did keep them in the refrigerator however are you able to freeze them?
Hi Liah, thanks for the positive review! Yes, you can freeze them in an airtight container or wrapped in plastic wrap for up to three months. Then thaw for 1-2 hours at room temperature.
I have made these twice now and they are INCREDIBLE! I made them for a GF friend of mine and she’s made them a few times now too- they are soooo moist and delicious. I’m not even GF myself, but I love them so much I made them for Thanksgiving! Cannot recommend enough!
Hi Olivia, that’s so great to hear you all enjoyed them! Thanks for your positive review, it means a lot!
When you say “prepared pan” does that mean oiled, nonstick, parchment paper?
Pls advise, thanks!!
Hi Maddie, good question! The first step of the recipe outlines how to prepare the pan: “Preheat oven to 375F and generously grease a 10x15x1 inch jelly roll pan with cooking spray.” Hope you enjoy these pumpkin bars!
How long will these last?
Hi Julie, these last about 3 days when stored in the fridge. Hope you enjoy them!
I just made these for Thanksgiving. I only needed to bake them for 19 minutes at 375. The edges are slightly pulled away from the pan and I’m nervous they’re going to be dry. I tested them with a toothpick and it’s clean.
Hi Susan, ovens can definitely vary in temperature, so the timing can vary a bit too. Sounds like it was the right call to take them out when you did. We hope everyone enjoys them for Thanksgiving!
I’m not gluten free but one of my coworkers is, so I made these for the office so that they could partake in some baked goods. Admittedly, I didn’t quite believe all the comments that you can’t tell they’re GF, but holy cow. Even the die hard gluten fans in the office were obsessed with these! They definitely lean cake instead of the brownie texture I was expecting, and they’re so incredibly moist. Adding these to my regular rotation, though next time I’ll bump the spices up just a bit.
Hi Jessica, thanks so much for the kind review! That’s great to hear everyone enjoyed them, and how thoughtful of you to make them for your gluten-free co-workers!
We loved these pumpkin bars!! We went to a friend’s house for a group of 8 of us and only one person was GF so I made these. Nobody could tell they were gluten-free bars, and everyone raved about how good they were! A huge hit indeed!
Thank you for taking the time to share your positive experience with us, Maria! It’s great to hear that the pumpkin bars were a success and loved by all. Happy baking!