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.
Happy to find your site as I am gluten and dairy free because of my IBD. Question on baking your pumpkin bars: I only have a glass 10 x 15 baking pan. Should I lower my oven by 25 degrees? Thank you!
Good question, Sue! For glass, it would be good to reduce the temp by 25°F and then bake a little longer. This will keep the edges from overbrowning. We’re so glad you’re enjoying the site! We hope you love the pumpkin bars!
Can you use a combination of almond flour and coconut flour in place of the 1:1 King Arthur flour?
Hi Therese, unfortunately almond and coconut flour won’t work as a 1:1 swap for the KA GF measure-for-measure flour. The bars would lack structure with that combo and would require additional ingredients and changes. Thank you for your question!
Can I use coconut or oat milk instead of almond milk?
Hi Stacie, yes you can use either one to replace the milk/almond milk. We hope you enjoy the pumpkin bars!
Absolutely amazing. So delicious! No one could tell they were gluten free.
Thank you for your kind feedback, Nicole! We’re so happy to hear the bars were such a hit!
OH-MY-GOSH!!!!! I have been making your cookies, and a couple of the bread recipes. This is my first time making a cake. Wow, wow, wow!!!! So moist and delicious, and the cream cheese icing. Everything was delicious. I even added pumpkin seed on top as a garnish, it gave it an extra crunch.
Yay! We’re so happy to hear you loved the pumpkin bars so much! Thank you for such amazing feedback, Maria.
This is the most delicious GF cake recipe I have ever tried. My whole family devoured it, even ‘fighting’ over the last piece.
Aww, we’re so pleased to hear your family loved the bars so much! Thank you for your kind feedback, Sylvia!
These were SO AMAZING! We cut the powdered sugar down by about 40g but next time I’ll cut it by 100g since it’s a touch sweet. But my husband and I both loved these! So tasty!!!
We’re so pleased you and your husband enjoyed the pumpkin bars! Thank you for sharing your feedback with us, Grace!
Made these this past Monday (9/8) and when I say this is probably one of the best things I’ve baked. I shared these with some friends and everyone was OBSESSED. I’m going to make them into mini cupcakes next time for easier sharing.
Oh wow, thank you for such amazing feedback, Jazmine! We’re so happy to hear the recipe was such a hit with everyone!
Hi Erin,
I have made several of your recipes and will continue to do so because I always know that they will always turn out great!
I just finished topping these delicious gluten free pumpkin bars and they are incredible! I was short 1/4 flour and substituted almond flour and it was perfect.
I appreciate all your tips and advice, you’re amazing!
Thank you for sharing your positive baking experience with us, Jeannine! We’re so pleased you enjoyed the recipe and that the flour substitution worked well for you. Happy baking!
This is actually the best fall dessert I’ve ever made/had it’s so good! So moist and delicious❤️doesn’t taste gluten free at all either. Worked super well with bobs red mill 1to1.
Aww, we’re so pleased you enjoyed the pumpkin bars so much! Thank you for your kind feedback, Lindsey.
Love these make them all the time! What do you think about making these in the form of a cupcake?
Hi Andrea, we’re so glad you love this recipe so much! Thank you for the kind feedback. We haven’t tried to adapt this one into cupcakes, but we do have a great gluten-free pumpkin cupcake recipe you may enjoy!
Seriously the best gluten free dessert I have ever made. I’ve been gf for 14 years and I haven’t found anything else that matches this recipe!! I used Bobs Redmill 1:1 flour and it seemed to work well. None of my relatives could tell these were gluten free. They are so moist and delicious! I will be using more of your recipes in the future. Thanks for sharing!
Hi Emily, we’re so glad the pumpkin bars were a hit with your family! Thank you for taking the time to share your positive experience with us!
This recipe looks amazing! Thoughts on adding chocolate chips and omitting the cream cheese frosting (unfortunately, family members who do not eat cream cheese). Thanks!
Hi there, we haven’t tried either, but they’re worth a try! You could also try a different kind of frosting. We’d love to hear how it goes!
Hi! I don’t have a jellyroll pan. Can I use a regular rectangular/brownie pan?
Hi Libby, you can also use a 9×13 pan in place of the jellyroll pan. The bars will need to bake for an additional 5 minutes and will be slightly thicker. We hope you enjoy the recipe!
If I made these ahead of time, how long do you think they would stay good in the fridge?
Hi Shelby, good question! They should keep in the fridge for up to 5 days. We hope you enjoy the recipe!
If you want to avoid seed oils, can avocado oil be used?
Definitely, Lori! Any oil can be used in this one – avocado oil will work great. We hope you enjoy the recipe!
Is there a way to thin out and drizzle the cream cheese frosting. ?
Or a recipe for a glaze instead
I made them and they are lovely!!
But it was too much frosting and cake ratio for me.
Hi Ashley, we’re so glad you loved the bars! You could try adding milk or cream to the frosting, 1 tsp at a time, to thin it out. It may take 2-3 tsp to turn it into a pourable glaze. If the liquid changes the flavor too much, you can add a tiny bit more vanilla too. We’d love to hear how it goes!