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Gluten-Free Pumpkin Bars

Gluten-Free Pumpkin Bars with tender crumb and cinnamon-spiced flavor, baked in one pan and finished with a fluffy cream cheese frosting. Bake until a toothpick comes out clean, cool completely, then chill briefly for clean slicing.
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Prep Time 20 minutes
Cook Time 30 minutes
chill time 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum) use a blend that already contains xanthan gum
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 4 eggs
  • 1.67 cup granulated sugar 1-2/3 cups
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla
For cream cheese frosting
  • 8 oz cream cheese softened
  • 0.25 cup butter softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat oven to 350F and grease a 15x10 rimmed baking sheet.
  2. Whisk gluten-free all-purpose flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth.
  4. Fold the flour mixture into the wet ingredients until just combined, then pour batter into the prepared pan.
  5. Bake at 350F for 25-28 minutes, until a toothpick comes out clean.
  6. Cool the bars completely before frosting.
Frost and chill
  1. Beat cream cheese and butter until smooth, then beat in powdered sugar, vanilla, and cinnamon until fluffy.
  2. Spread the frosting over the cooled bars.
  3. Chill for 30 minutes before cutting.

Notes

For the cleanest slices, cool completely and chill 30 minutes after frosting—warmer bars will crumble when cut. Store covered in the refrigerator up to 4 days; freeze frosted or unfrosted bars up to 2 months (wrap tightly). For a dairy-light option, use vegan cream cheese and plant-based butter in the frosting (texture may be slightly softer).