Gluten-Free Pumpkin Bars
These easy gluten-free pumpkin bars have a moist, sturdy cake-meets-bar texture with warm pumpkin spice and cream cheese frosting. The batter is naturally egg-free—no egg replacer needed.
Servings 24 bars
Calories 247kcal
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, whisk together the oil, milk, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla. Add the dry ingredients and stir just until no dry flour remains. The batter will be thick.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
Notes
Gluten-free flour: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. If your flour blend does not contain xanthan gum or guar gum, add ½ teaspoon xanthan gum to the 2 cups of flour used in the recipe.
Pan: I tested these bars in a 9×13-inch metal baking pan. Glass pans can bake differently, so use the doneness cues in the recipe rather than relying only on time.
Store frosted bars in an airtight container in the refrigerator for up to 1 week. Freeze in a freezer-safe container for up to 3 months.
Storage: Store leftovers in an airtight container in the refrigerator for up to a week. Freeze for up to 3 months.
Xanthan gum: If your flour blend does not include xanthan gum or guar gum, add ¼ teaspoon of xanthan gum per cup of flour.
Vegan option: I tested these bars with dairy-free milk and dairy-free cream cheese frosting for a fully vegan version.
Nutrition
Calories: 247kcal | Carbohydrates: 33g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 210mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 16IU | Vitamin C: 0.05mg | Calcium: 40mg | Iron: 1mg