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 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.
I have not had decent cake in a long time since going dairy free and needed a dessert for Dad whose gluten free. I made this for Thanksgiving and it was delicious. I do not think I could make it very often because it is the DEVIL!
These were so good and easy to make. I made them for my brother-in-law and he loved them. He wouldn’t share and said I can make them for him anytime!
These are the best gluten free dessert I’ve made! I’ve made them in a jelly roll pan with cream cheese frosting and also as muffins with chocolate chips added instead of frosting. They turn out perfect every time! Thank you so much for this delicious recipe!
Just curious if these would work well as muffins? I worry about cross contamination at social events (someone using a contaminated knife to cut my gluten free cake) so I prefer to take muffins in that context.
I haven’t tried these as muffins! But I do have this pumpkin muffin recipe: https://meaningfuleats.com/gluten-free-pumpkin-muffins/ I also have this pumpkin cupcake recipe: https://meaningfuleats.com/gluten-free-pumpkin-cupcakes/
Absolutely delicious! I shared them with 4 others and they had to have more! A huge hit. I’m a home baker and make around 100 things for people between Thanksgiving and Christmas but new to GF baking so I’ll be trying more. I used King Arthur one for one flour.
I made these using Red Mill 1:1 and fresh pureed pie pumpkin. I made them into mini loaves/cakes and they turned out so moist and delicious.
Tasted as good or better than the non-gluten free ones I made (had to make two batches to compare, of course). My only modification was using about 3/4 or 4/5 of a 29oz can of pumpkin purée. Super moist. Perfect sweetness. Highly recommend.
I made these as a dessert treat for a church supper three weeks ago. It was a big hit! So many kids and adults loved it. The only difference is I didn’t make the frosting, I just dusted them with powdered sugar. I’m making it again today by popular demand for a tea and dessert get together. Thank you for a great tasting and easy to make recipe.
They sound delicious dusted with powdered sugar! I’m glad you enjoyed them!
These were really tasty! Used Bobs Red Mill 1:1. Were loved by everyone! I especially appreciated using the whole can of pumpkin purée, versus partial. Love your pumpkin roll recipe, too!!
I’m so glad it turned out for you! I love recipes that use a whole can of pumpkin as well 🙂
Made these several times and they are delicious! Everyone loves them and they freeze super well. Thanks for the great recipes!
New to GF baking and was so worried I wouldn’t find another pumpkin bar recipe that came close to my old one. This recipe is incredible and may be better than my old recipe! Can’t tell at all that they are not gluten free. I used 9×13 pan and they were a bit caliber but still so delicious.
That’s the best you think it’s better than your old recipe! I’m happy you enjoyed them.
Not sure what I did but mine came out mushy!
I wish I could be in your kitchen to help find out what went wrong! It could be the brand of gluten-free flour or how the ingredients were measured.
I followed the recipe exactly and it came out PERFECT! It was my first time baking with gluten-free flour and the result was great. Soft, moist and decadent. I used Target’s gluten-free flour blend of Mile flour, Rice flour and Sorghum flour.
This recipe is absolutely delicious. No way to tell it is gluten free!!!
That’s always the best! Glad you enjoyed them!
Haven’t made them yet but they sound good! I usually try & replace eggs all the time. Do you think it would work with flax eggs, has anyone tried it?
I think another egg replacer like Bob’s Red Mill would lend to a better texture. I haven’t tried it myself so I can’t say for sure!