These gluten-free pumpkin bars taste exactly like the traditional ones and are the best I've ever had! With a spiced pumpkin base and cake-meets-bar texture, you can eat them with your hands and a dollop or smear of your favorite Fall or cream cheese icing. They are a Thanksgiving dessert classic and not to be missed!
September through November is pumpkin season and the best time to make gluten-free pumpkin bars! While I'm known to occasionally pull out the pumpkin pie spice during the year, this recipe is definitely fit for that classic pumpkin glow season.
For my favorite seasonal pumpkin desserts, don't miss my Gluten-Free Pumpkin Cinnamon Rolls, BEST Gluten-Free Pumpkin Bread, Gluten-Free Vegan Pumpkin Pie, Crustless Pumpkin Pie, Pumpkin Chia Pudding, Paleo Pumpkin Donuts, and Gluten-Free Pumpkin Donut Holes.
For my favorite year-round pumpkin recipes, you'll love my Almond Flour Pumpkin Muffins and Flourless Pumpkin Pancakes.
How to make it (with photos)
This is a Fall baking classic and must-make gluten-free dessert each year. Plus it's super shareable, so the larger pan size is perfect for flexing your gluten-free baking skills for neighbors and co-workers.
Ingredient Notes + Substitutions
This gluten-free pumpkin bars recipe uses common baking ingredients plus a thick can of pumpkin puree and Pumpkin Pie Spice.
All Purpose Gluten-Free Flour
For most of my gluten-free baking, I use Bob's Red Mill 1-to-1 gluten-free all purpose flour and this recipe is no exception! Most other gluten-free flour blends will work perfectly well as a substitute as long as it includes xanthan gum or guar gum.
However, if you are using a different blend, I recommend measuring flour by weight (grams) instead of by volume (cups). There is no standard grind size for gluten-free flours, so 1 cup of one brand can weigh notably different than another.
Pumpkin Puree
I used canned pumpkin puree, and Libby's has become my favorite brand since it is thick and flavorful. Other brands may have excess water - if this is the case, you can slightly decrease the amount of milk to balance it.
Choose pure canned pumpkin puree without additives like spices, sweeteners, and oils. Pumpkin Pie Filling is a product that often includes other ingredients, so steer away from that. You can also use a smooth homemade pumpkin puree.
Cream Cheese Frosting
Use any batch of Fall-themed or cream cheese frosting if you like! I use my Dairy-Free Cream Cheese Frosting or Maple Buttercream Frosting. Regular cream cheese frosting is totally fine too if you tolerate dairy.
As frosting alternatives, I also like a dusting of powdered sugar (with or without additional cinnamon or pumpkin spice), a simple powdered sugar and milk or water glaze, Dairy-Free Whipped Cream, or Pumpkin Spice Whipped Cream (vegan recipe)! These pumpkin bars are sweet and delicious without any topping as well.
More Ingredient Notes
- gluten-free baking powder - Since baking powder has an added starch for additional leavening power, you need to make sure it's gluten-free. Clabber Girl and Rumford brands are GF in the USA.
- pumpkin pie spice - This spice blend is a mixture of ground cinnamon, ground ginger, ground nutmeg, and ground allspice, sometimes with a pinch of ground cloves. You can use a store-bought blend or make my homemade pumpkin pie spice recipe.
- cinnamon - Yes, you read that right. In addition to the spice mix above, you want additional ground cinnamon for this recipe. I got the inspiration from Sally's Baking Addiction Pumpkin Bars, and she hit her spice mix right on the nose!
- vegetable oil - While butter or coconut oil can be used, I recommend vegetable oil or avocado oil so the texture doesn't get too crumbly (this can happen with oils that are solid at room temperature).
You also need salt, baking soda, regular or dairy-free milk, granulated sugar, brown sugar, pure maple syrup, and vanilla extract.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make gluten-free pumpkin bars with these easy step-by-step photos.
- Prep: Preheat the oven to 350 degrees F (176 C). Line a 9 x 13 inch baking pan with parchment paper.
- Dry Ingredients: In a medium mixing bowl, add the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk together well.
- Wet Ingredients: In a large mixing bowl, add the oil, milk, sugars, maple syrup, pumpkin puree, and vanilla extract. Whisk together well. Then add the GF flour mixture and whisk or stir until fully combined in a thick batter.
- Bake: Pour the batter into the lined pan and spread it evenly with a spatula or wooden spoon. Bake on the middle oven rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Cool + Frost: Allow to cool completely in the pan. Then use the parchment paper to remove the bars. Frost with cream cheese frosting and cut into bars. Enjoy!
Expert Tips
Make amazing gluten-free pumpkin bars on the first try with these expert tips.
Don't over-mix.
From my trials, I can assure you that you will not ruin this recipe by over-mixing and it is therefore a great recipe to make with children. However, these bars are nicer with the extra lift (and therefore fluffiness) from mixing the wet and dry ingredients until just combined, with some remaining flour lumps.
Don't skip the xanthan gum or guar gum.
Any gluten-free baking recipe where you want to hold a piece (instead of eating with forks) must have a binder like xanthan gum or guar gum to replace the gluten. If your flour blend does not include one of these, add ¼ teaspoon of xanthan gum per cup of flour.
Use a metal baking pan.
Metal baking pans give more oven spring (better rise) and bake more evenly. If you usually use a glass baking pan, it will still work but baking times may change. I recommend getting a good set of metal baking pans if you can, and USA pans makes great ones.
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free pumpkin bars recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to a week. Freeze for up to 3 months.
A measure-for-measure gluten-free flour blend is best for this recipe. I used Bob's Red Mill 1-to-1 gluten-free baking flour.
Pumpkin bars freeze and thaw well. I like to freeze them in individual portions by spreading cut bars across a baking sheet and combining them in a bag after freezing. However, you can freeze them in a full tray too.
You can use fresh homemade pumpkin puree in this recipe. Make sure to blend it until smooth and squeeze out extra water if the puree is thin.
Related recipes to consider...
Looking for other gluten-free pumpkin recipes? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Gluten-Free Pumpkin Dessert Bars
Ingredients
Dry Ingredients
- 2 cups gluten-free all purpose flour with xanthan gum (275 grams), I used Bob's Red Mill 1-to-1
- 1 ½ teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
Wet Ingredients
- 1 cup vegetable oil (240 ml)
- ½ cup milk or dairy-free milk substitute
- 1 cup light brown sugar (200 grams)
- ⅓ cup granulated sugar (65 grams)
- 2 tablespoons maple syrup
- 1 15-ounce can pumpkin puree
- 1 ½ teaspoons vanilla extract
- 1 batch cream cheese frosting
Instructions
- Prep: Preheat the oven to 350 degrees F (176 C). Line a 9 x 13 inch pan with parchment paper.
- Dry Ingredients: In a medium mixing bowl, add the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk together well.2 cups gluten-free all purpose flour, 1 ½ teaspoons gluten-free baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons ground cinnamon
- Wet Ingredients: In a large mixing bowl, add the oil, milk, sugars, maple syrup, pumpkin puree, and vanilla extract. Whisk together well. Then add the GF flour mixture and whisk or stir until fully combined in a thick batter.1 cup vegetable oil, ½ cup milk, 1 cup light brown sugar, ⅓ cup granulated sugar, 2 tablespoons maple syrup, 1 15-ounce can pumpkin puree, 1 ½ teaspoons vanilla extract
- Bake: Pour the batter into the lined pan and spread it evenly with a spatula or wooden spoon. Bake on the middle oven rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Cool + Frost: Allow to cool completely in the pan. Then use the parchment paper to remove the bars. Frost with cream cheese frosting and cut into bars. Enjoy!1 batch cream cheese frosting
Jenna says
So delicious! I like that they are sturdy enough to hold in your hand. My whole family loved them!