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Gluten-Free Pumpkin Bars

Gluten-free pumpkin bars with warm spice flavor and a classic cream cheese frosting. Baked until set with a toothpick-clean finish, then chilled for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 370
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
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla
For cream cheese frosting:
  • 8 oz cream cheese
  • 0.25 cup butter
  • 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 (with xanthan gum), baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth.
  4. Fold in the flour mixture until just combined, then pour the batter into the greased pan.
  5. Bake for 25-28 minutes at 350F until a toothpick comes out clean, then cool completely.
Make frosting and assemble
  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 pumpkin bars.
  3. Chill for 30 minutes before cutting so the bars slice cleanly.

Notes

For the smoothest batter and best rise, mix the flour just until the last streak disappears. Store covered in the refrigerator for up to 5 days; freeze frosted bars for up to 2 months and thaw overnight in the fridge. For a dairy-free option, use dairy-free cream cheese and a plant-based butter substitute for the frosting.