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Gluten-Free Pumpkin Bars With Cream Cheese Frosting

Gluten-free pumpkin bars with cream cheese frosting: spiced, tender pumpkin squares baked until a toothpick comes out clean, then topped with a thick, fluffy swirled frosting. Finished with a light cinnamon dust and a brief chill so the bars cut clean.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2 cup gluten-free all-purpose flour blend (with 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 cup vegetable oil
  • 15 oz pumpkin puree
  • 1 tsp vanilla
For cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the gluten-free pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 rimmed baking sheet with a light coating. Set the pan aside so it’s ready for the batter.
  2. Whisk the gluten-free all-purpose flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  3. Beat the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth and glossy.
  4. Fold the flour mixture into the pumpkin mixture until no dry streaks remain. Stop mixing as soon as the batter looks uniform.
  5. Spread the batter evenly in the prepared pan. Use a spatula to level the top.
  6. Bake for 25-28 minutes at 350F until a toothpick comes out clean. Look for a lightly set center with no wet batter.
  7. Cool the bars completely before frosting. This prevents the frosting from melting or sliding.
Make the frosting and finish
  1. Beat the softened cream cheese and softened butter until smooth. Scrape the sides to keep the mixture lump-free.
  2. Add powdered sugar, vanilla, cinnamon, nutmeg, and milk, then beat until combined. The frosting should thicken into a spreadable, airy texture.
  3. Beat until very fluffy, then spread over the cooled bars. Swirl the frosting for a thick, ridged finish.
  4. Dust the top lightly with cinnamon. Aim for an even, thin coating over the frosting.
  5. Refrigerate for 30 minutes before cutting. The chilled frosting helps the bars slice cleanly.

Notes

Pro tip: cool the bars fully before frosting so the cream cheese topping stays thick and swirls well. Store airtight in the refrigerator up to 5 days; freeze frosted bars up to 2 months (wrap tightly) and thaw overnight in the fridge. For a dairy-light option, use vegan cream cheese and plant-based butter sticks in the same amounts for a similar texture (consistency may vary slightly).