Some days, you just want a quick and easy treat, and that’s where these Gluten Free Pumpkin Bars come in handy! Soft and tender, these bars are packed with warm spices and rich pumpkin flavor, making them perfect for gatherings or a sweet snack. Topped with luscious maple cream cheese frosting, they’re simply irresistible! Enjoy them fresh, or let them sit overnight - the flavors only get better the second day, making them a great make-ahead dessert option.
Jump to:
- Recipe Ingredient Notes
- How to Make Pumpkin Bars
- Maple Cream Cheese Frosting (Small Batch)
- Garnish Ideas for Pumpkin Bars
- Storage & Freezing
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Pumpkin Recipes
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I've tested this gluten free pumpkin bar recipe with my homemade gluten free flour blend and King Arthur Measure for Measure. Both give the cake the perfect texture—moist and tender. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.
Pumpkin purée : Be sure to use 100% pure canned pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Some pumpkin purée brands can be wetter than others, so if yours seems watery, blot it with paper towels to absorb the excess moisture. Personally I am a big fan of the canned pumpkin sold at Aldi.
Butter & Oil:I use a combination of unsalted butter and oil. Like canola oil or grapeseed oil, even a mild olive oil would work here. The butter gives the gluten free pumpkin bars a lovely flavor while the oil keeps the crumb tender and moist.
Pumpkin Spice: Pumpkin puree itself is quite mild, so using high-quality spices is key to creating an aromatic, flavorful cake packed with pumpkin flavor. Pumpkin Pie Spice has become the iconic fall seasoning in the U.S. and beyond. While it's readily available at grocery stores, you can easily make your own at home with just a few ingredients. To make homemade pumpkin spice, mix 1 tablespoon of ground cinnamon, 1 teaspoon each of ground nutmeg and ground ginger, and ¼ teaspoon of ground cloves. Use the amount needed for the recipe and store any extra in an airtight container in your pantry
Cream Cheese: For the maple cream cheese frosting I use a full-fat block/brick of cream cheese. My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe.
How to Make Pumpkin Bars
The best part about these easy gluten-free pumpkin bars? You don’t need a stand mixer or electric hand mixer to make the cake, just for the cream cheese frosting. The cake itself is made in a mixing bowl with just a whisk. For the baking dish, I recommend using an 8x8-inch square pan. If you opt for a 9x9-inch square pan be sure to adjust the baking time accordingly since the cake will be thinner.
- Preheat the oven to 350F and line an square 8" pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the pumpkin cake from the pan once it has been baked.
- In a small bowl sift together the gluten free flour, baking powder, baking soda, and kosher salt. Set aside.
- In a microwave safe bowl carefully melt the unsalted butter. Once fully melted, add the vegetable oil and the pumpkin spice and mix together. Adding the pumpkin spice to the warmed fat will allow them to bloom and become more flavorful. Set the mixture aside and allow to cool for just a few minutes.
- To a large mixing bowl add the brown sugar, granulated sugar, pumpkin puree, room temperature eggs and vanilla extract.
- Add the cooled butter and oil mixture to the wet ingredients. Whisk the ingredients together until the pumpkin mixture is smooth.
- Add the sifted dry ingredients to the wet ingredients and whisk together. You may need to switch to a flexible spatula to make sure everything is combined and no flour clumps remain. Technically one can't overmix a gluten free cake batter (after all there is no gluten).
- Transfer the gluten free cake batter to the prepared pan, and use a small offset knife, the back of a spoon, or a spatula to smooth it out evenly. If you like gently tap the pan on the countertop a few times. This helps air bubbles rise to the surface and pop.
- Bake the gluten free pumpkin cake at 350°F for 28-30 minutes, or until the cake is set and a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached. This is one of those cakes I rather underbake by a minute than overbake so I recommend checking it around 28 minutes. Remember, baking times always depend on the size of baking pan used as well as your oven. (The recommended baking time is for an 8" inch square baking pan)
- Remove the pumpkin bars from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely on the rack before topping it with the maple cream cheese frosting.
Maple Cream Cheese Frosting (Small Batch)
Please make sure the butter and the cream cheese are at room temperature. I always use full-fat cream cheese that is sold in blocks.
- To make the cream cheese frosting, combine room-temperature unsalted butter, powdered sugar (also known as icing sugar), maple syrup, a pinch of kosher salt, and a generous teaspoon of vanilla extract in a medium bowl. Using an electric hand mixer, blend until the mixture is lighter in color and fluffy. Alternatively, you can use a stand mixer with the paddle attachment.
- Add the cream cheese and continue mixing until the frosting is light and fluffy, stopping halfway to scrape down the sides of the bowl with a flexible spatula. Taste and adjust the sweetness as desired, mixing again until smooth.
- To frost the gluten free pumpkin bars, drop the frosting onto the center of the completely cooled cake and use a spoon or offset knife to spread it evenly.
- Chill the frosted cake in the fridge for at least 15-30 minutes before serving to allow the frosting to set, making it easier to slice.
Cream Cheese Frosting is the classic topping for Pumpkin Bars but clearly you can always adjust to your own likings. The cake is delicious on it's own with just a dusting of powdered sugar. Other frosting options are American Vanilla Buttercream or for something more decadent try my Salted Caramel Swiss Meringue Buttercream.
Garnish Ideas for Pumpkin Bars
- Chopped Nuts: Sprinkle chopped walnuts, pecans, or almonds on top for added texture and a nutty flavor. Toasting the nuts beforehand enhances their taste.
- Cinnamon Sugar: Mix equal parts cinnamon and sugar, then dust it lightly over the bars for a sweet, spiced finish.
- Candied Pumpkin Seeds: Top with candied pumpkin seeds (pepitas) for a crunchy and festive garnish.
- Sprinkles: Use festive sprinkles for a fun and colorful touch, especially if serving during holidays or special occasions.
Storage & Freezing
Store any leftover gluten free pumpkin bars in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, it’s best not to store them at room temperature. Since the bars are oil-based, they should remain moist and ready to enjoy straight from the fridge. However, if you prefer your frosting at room temperature, feel free to let them sit out for a bit before serving.
You can also freeze pieces of the frosted pumpkin bars for up to one month. The cream cheese frosting should maintain its texture during freezing. One can also freeze the unfrosted pumpkin cake for up to 2 months. Just be sure to wrap it well to prevent freezer burn!
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Pumpkin Recipes
📖 Recipe
Gluten Free Pumpkin Bars
Enjoy the perfect fall treat with these soft and tender Gluten Free Pumpkin Bars! Packed with warm spices and rich pumpkin flavor, they’re easy to make and topped with luscious maple cream cheese frosting. Ideal for gatherings or a sweet snack, these bars taste even better the next day!
Ingredients
Gluten Free Pumpkin Bars
- 60 grams unsalted butter
- 65 grams neutral oil
- 1 Tablespoon Pumpkin Pie Spice
- 150 grams gluten free multipurpose flour
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
- 50 grams white sugar
- 100 grams light brown sugar
- 2 large eggs, room temperature
- 210 grams pumpkin puree
- 1 teaspoon vanilla extract
Maple Cream Cheese Frosting (Small Batch)
- 40 grams unsalted butter, room temperature
- 60 grams powdered sugar
- 30 grams maple syrup
- 120 grams cream cheese, room temperature
- 1 ½ teaspoon vanilla extract
- pinch of kosher salt
Instructions
Gluten Free Pumpkin Bars
- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang to help lift the cake later.
- In a small bowl, sift together the gluten free flour, baking powder, baking soda, and kosher salt. Set aside.
- In a microwave-safe bowl, melt the unsalted butter. Once melted, add the vegetable oil and pumpkin spice, mixing to combine. Allow to cool for a few minutes.
- In a large mixing bowl, combine brown sugar, granulated sugar, pumpkin puree, eggs, and vanilla extract.
- Add the cooled butter and oil mixture to the wet ingredients and whisk until smooth.
- Add the sifted dry ingredients to the wet mixture and whisk together. Use a spatula to ensure no flour clumps remain.
- Transfer the batter to the prepared pan, smoothing it out with an offset knife or spatula. Gently tap the pan on the countertop to release air bubbles.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. I like to check around 28 minutes to avoid overbaking—it's better to underbake just a touch!
- Once baked, remove the pumpkin bars from the oven and let them cool in the pan for 10 minutes. Use the parchment overhang to lift them out and cool completely on a wire rack before topping with the maple cream cheese frosting.
Maple Cream Cheese Frosting
- In a medium bowl, combine the room-temperature unsalted butter, powdered sugar, maple syrup, a pinch of kosher salt, and a generous teaspoon of vanilla extract.
- Using an electric hand mixer or a stand mixer with the paddle attachment, blend the mixture until it becomes lighter in color and fluffy.
- Add the room-temperature cream cheese and continue mixing until the frosting is light and fluffy. Stop halfway to scrape down the sides of the bowl with a flexible spatula to ensure everything is well combined.
- Taste the frosting and adjust the sweetness if needed, mixing again until smooth.
- To frost your gluten free pumpkin bars, drop the frosting onto the center of the completely cooled cake. Use a spoon or offset knife to spread it evenly.
- Chill the frosted cake in the fridge for at least 15-30 minutes before serving. This will allow the frosting to set, making it easier to slice and serve.
Notes
Storage: These Gluten Free Pumpkin Bars hold up very well and are actually a touch better the second day after the flavors had more time to develop. Store any leftover gluten free pumpkin bars in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, it’s best not to store them at room temperature. Since the bars are oil-based, they should remain moist and ready to enjoy straight from the fridge. However, if you prefer your frosting at room temperature, feel free to let them sit out for a bit before serving.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 230
Calories are a guestimate and randomly generated.
Paula Bothwell says
This looks delicious. Thank you for posting it. I’m hoping to make them soon!
(You might check steps 9 and 10 on the bars instructions)
Daniela says
Thank you Paulafor catching the double step. Guess I shouldn’t write blog posts at 11pm 😴😴😴 It’s now fixed
Sharon says
I wouldn’t call these bars, but OMG delicious! The texture and flavors are spot on!
I followed the recipe exactly.
Thank you‼️
Daniela says
I call them bars because everyone seems to be calling them bars 😂 but who cares what they are called if they are delicious! So glad you love them. Thank you
Jane says
Question: Will these hold up w/out frosting? Thanks!
Daniela says
Of course! Frosting is never required and I enjoy them with just a dusting of powdered sugar (or as is)
Jordan says
Can I double the recipe in a 9x13 cake pan?
Daniela says
I don’t see why not. Just make sure to adjust baking times accordingly