A favorite fall potluck dessert, these gluten-free pumpkin bars are tender and cake-like, topped with a tangy cream cheese frosting. They deliver the familiar spiced pumpkin flavor in an easy, hand-held bar — everything you want from a seasonal treat and a crowd-pleaser at parties.
Each October I buy a few cans of pumpkin to make these bars. They’ve become one of my go-to fall recipes for gatherings, alongside a classic gluten-free apple crisp. The bars are spiced, moist and have the same texture as a traditional pumpkin cake — without any telltale gluten taste or graininess. That’s my goal when baking gluten-free: to create desserts that everyone enjoys, whether they normally eat gluten or not.
Ingredient notes and substitutions
- Pumpkin: Use one small (15 oz) can of pure pumpkin puree — not pumpkin pie filling. Pumpkin puree color can vary by brand and batch; bars may appear darker or lighter, but the flavor is consistent.
- Applesauce: Use unsweetened applesauce (homemade or store-bought). Avoid chunky applesauce. If you don’t have applesauce, substitute an equal amount of oil.
- Gluten-free flour: Choose a reliable all-purpose gluten-free flour blend. Blends that contain bean flours or are primarily rice-based can produce a gritty texture. This recipe performs well with tested blends; if your blend already contains xanthan or guar gum, omit the additional xanthan listed in the recipe.
- Xanthan gum: If your chosen flour blend does not include it, add xanthan gum as specified. If the blend already contains xanthan or guar, skip the extra gum.
Can these pumpkin bars be made dairy-free?
The cake portion of the bars is dairy-free when made with oil instead of butter. I’ve used corn oil, vegetable oil or melted butter interchangeably without noticeable differences in texture. For a dairy-free version, omit the cream cheese frosting or use a dairy-free cream cheese substitute and a butter alternative to prepare the frosting the same way.
These bars are baked in a rimmed jelly roll pan. Pan dimensions vary, so watch baking time: a smaller pan produces thicker, taller bars and may require a few extra minutes; a larger pan yields thinner bars and shorter bake time. Make sure the pan has sides at least 1″ deep for best results.
I recently used a half-sheet pan with a lid for easy transport; the lid keeps the frosting protected. If you prefer a thicker bar, use a slightly smaller pan and increase the baking time until a toothpick comes out with moist crumbs or clean.
You can cut the finished bars to any size — I often cut smaller squares for events so guests can take seconds. These bars store well in the refrigerator and taste great cold or at room temperature.
Gluten-free Pumpkin Bars Recipe
Gluten-free Pumpkin Bars with Cream Cheese Frosting
These cake-like spiced pumpkin bars are frosted with a creamy, sweet cream cheese icing.
Ingredients
- 2 cups good all-purpose gluten-free flour blend*
- 1 tsp xanthan gum* (omit if your flour blend contains a gum)
- 3 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 small (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup oil or melted unsalted butter
- 1/2 cup unsweetened applesauce
- 1/2 tsp pure vanilla extract
Frosting
- 1/2 cup butter, softened (or butter substitute)
- 3 oz cream cheese, softened (or dairy-free cream cheese)
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Prepare a rimmed jelly roll pan (at least 1″ sides). No greasing is necessary for most pans.
- In a small bowl, whisk together the gluten-free flour blend, xanthan gum (if using), cinnamon, baking powder, salt, and baking soda. Set aside.
- In the bowl of a mixer, beat the eggs, sugar, oil or melted butter, applesauce, pumpkin puree, and vanilla until light and fluffy, about 3 minutes.
- With the mixer on low, add the dry ingredients and mix just until combined. Avoid overmixing.
- Spread the batter evenly into the prepared rimmed pan. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs or clean.
- Cool the pan on a wire rack until completely cooled before frosting.
- To make the frosting, beat the softened butter and cream cheese together until smooth. Add the vanilla, then gradually beat in the powdered sugar until the frosting reaches the desired consistency.
- Spread the frosting over the cooled bars and refrigerate until ready to serve. Cut into squares and enjoy.
Notes
*This recipe has tested well with several all-purpose gluten-free flour blends. If your blend already includes xanthan or guar gum, omit the extra xanthan called for here. For dairy-free bars, use oil in the batter and a dairy-free cream cheese and butter alternative for the frosting.
Pin this recipe to your gluten-free desserts collection and enjoy sharing these pumpkin bars with friends and family. They’re dependable, easy to transport, and always well-received at gatherings. I hope you try them and come back to share your experience.
