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Gluten-Free Pumpkin Bars With Cream Cheese Frosting

Gluten-free pumpkin bars with cream cheese frosting bake into tender, golden-orange squares with a clean-toothpick finish. A thick, fluffy frosting is swirled on top, then chilled so each bar cuts neatly and holds its shape.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 30 minutes
Total Time 1 hour 20 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
  • 1.6667 cup granulated sugar
  • 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 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 pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 rimmed baking sheet. Set the pan aside so it’s ready for spreading batter.
  2. Whisk together gluten-free all-purpose flour blend (with xanthan gum), baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until evenly speckled and there are no visible clumps.
  3. Beat the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth. Keep mixing until the batter looks uniform and glossy.
  4. Fold the flour mixture into the wet ingredients until just combined. Stop as soon as no dry streaks remain.
  5. Spread the batter evenly in the prepared pan. Smooth the top so it bakes consistently.
  6. Bake for 25-28 minutes at 350F until a toothpick comes out clean. Look for a set center and lightly golden edges.
  7. Cool the bars completely before frosting. Let them cool fully so the frosting doesn’t melt or slide.
Make and chill the frosting
  1. Beat the cream cheese and unsalted butter until smooth. Mix until no lumps are visible.
  2. Add powdered sugar, vanilla, cinnamon, nutmeg, and milk. Beat until the mixture comes together as a thick frosting.
  3. Beat the frosting until very fluffy. The texture should look lighter and hold soft peaks.
  4. Spread the frosting over the cooled bars. Swirl or smooth the top for an even layer.
  5. Dust the top with cinnamon. Add it lightly so it looks like a finishing sprinkle.
  6. Refrigerate for 30 minutes before cutting. Chill until the frosting firms up for clean slices.

Notes

Pro tip: for the smoothest bars, cool them fully before frosting—warm bars will cause the cream cheese layer to soften and spread. Store covered in the refrigerator for up to 4 days; freeze unfrosted bars up to 2 months (thaw in the fridge overnight, then frost). For a dairy swap, use cream cheese and butter alternatives designed for frosting if you need dairy-free.