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! 😉
Table of Contents
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 this gluten-free pumpkin roll or gluten-free pumpkin cheesecake.
From gluten-free pumpkin donuts, gluten-free pumpkin cupcakes 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. Scrap 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. Scrap 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.
Is their another pan I can use if I do not have a jelly roll pan?
You can use a 9×13 baking pan and increase the baking time by 5-10 minutes!
Is there anything I can substitute for baking if I don’t have a jelly roll pan?
You can use a 9×13 baking pan and increase the baking time by 5-10 minutes!
These are the best pumpkins bars I have ever made. Actually, the best gluten free dessert I have ever made.
Thank you for the recipe.
I’m so happy to hear that! So glad you enjoyed the pumpkin bars!
My husband loves pumpkin and is GF, doesnt like cream cheese, could you use vanilla icing?
Yes that will work great! They’re also amazing dusted with brown sugar!
So good!! My family is obsessed with pumpkin bars and they’re perfect for a crowd.
Very tasty, I used a small can of pumpkin 14 oz and baked at 375 degrees for 30 minutes and the loaf didn’t seem cooked. I baked another 10 minutes, let it cool for half hour before I iced it. The loaf was tasty but some of the pumpkin still didn’t seem cooked. Any suggestions? Thanks
Hi Patricia! Were you using a loaf pan or a jelly roll pan? A loaf pan would definitely need a longer baking time – like 45-50 minutes. I would let the bars fully cool before frosting. I actually like them refrigerated best! I hope this helps 🙂
Hi there! Could you use almond flour instead of 1:1? Everything I make with the 1:1 tastes slightly off!
Unfortunately almond flour won’t work in this recipe. It turns our really good with the 1:1 baking flour – I’d give it a try! 🙂
These pumpkin bars are amazing! One of the best gluten free recipes I have found to date since being diagnosed with Celiac disease 2 years ago. Thanks for sharing:)
I’m so glad they turned out for you! Thanks for the comment!
I made this for my family’s early thanksgiving, and 2 pieces were left. No one knew it was GF/DF, and I was even told it was the best dessert there. I made it in a 9×13 pan and used a can of Philsbury cream cheese frosting since it’s dairy free, and it all turned out perfect. The extra 5 minute baking time for the 9×13 helped so much. It was so moist without falling apart like it was undercooked if that makes sense. Wonderful recipe and so easy!
I’ve given this recipe out so many times after trying it. So easy & so delicious! I was shocked how moist this is.
I’m so glad you like the recipe! Thanks for sharing it! 🙂
Served these for our family dinner. They were a hit! Great instructions on the recipe too!
I’m glad they turned out for you! Thanks for the comment!
These turned out so well. Can’t even tell they are GF. Lots of great reviews from the family and friends.
I’m so glad you enjoyed them! Thanks for the comment 🙂
Every dessert of yours that I’ve made has been truly delicious, these pumpkin bars are no exception. Thanks for another great recipe!
I’m so happy to hear this! Glad the recipes have turned out well for you 🙂
I love all things pumpkin and these pumpkin bars are just perfect! They’re pretty easy to make which Is nice when it comes to gluten-free treats and they have such a moist and soft texture (also so important when it comes to gf recipes!)
Oh my goodness yes these are so soft and moist! They are the perfect treat that aren’t too hard to make for fall and I can’t wait to make them again and again!