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Gluten-Free Pumpkin Bars

Gluten-free pumpkin bars with tender crumb and a creamy cream cheese frosting. Baked on a rimmed sheet, then chilled briefly for clean slicing and a cinnamon-dusted finish.
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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: 340
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
  • 1.667 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 gluten-free pumpkin bars
  1. Preheat oven to 350F and grease a 15x10 rimmed baking sheet so the bars release cleanly.
  2. Whisk gluten-free all-purpose flour blend (with xanthan gum), baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth and glossy.
  4. Fold the flour mixture into the wet ingredients until just combined, then pour the batter into the prepared pan.
  5. Bake 25-28 minutes at 350F until a toothpick inserted in the center comes out clean, then cool completely.
Frost and chill
  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 bars in an even layer.
  3. Chill 30 minutes before cutting so the frosting sets for cleaner slices.

Notes

Pro tip: cool the bars completely before frosting so the cream cheese layer doesn’t melt or slip. Store covered in the refrigerator up to 5 days. Freeze frosted bars up to 2 months; thaw in the fridge overnight. Dietary swap: use dairy-free cream cheese and dairy-free butter for a dairy-free version while keeping the same baking and chilling steps.