Gluten Free Pumpkin Bars

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.

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.

1. 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.
2. In a small bowl sift together the gluten free flour, baking powder, baking soda, and kosher salt. Set aside.
3. 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.
4. To a large mixing bowl add the brown sugar, granulated sugar, pumpkin puree, room temperature eggs and vanilla extract.

5. Add the cooled butter and oil mixture to the wet ingredients. Whisk the ingredients together until the pumpkin mixture is smooth.
6. 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).

7. 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.
8. 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)
9. 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.

1. 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.
2. 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.
3. 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.
4. 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!