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Gluten-Free Pumpkin Bars

Gluten-Free Pumpkin Bars with a moist, tender crumb and cinnamon-spiced flavor, baked on a sheet for easy cutting. Finished with a fluffy cream cheese frosting and a short chill for clean slices.
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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: 240
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
 

Make and bake the pumpkin bars
  1. Preheat oven to 350°F, then grease a 15x10 rimmed baking sheet so the bars release cleanly after baking.
  2. Whisk together gluten-free flour blend, 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 fully incorporated.
  4. Fold the dry flour mixture into the wet mixture just until combined, then pour the batter into the greased pan.
  5. Bake for 25-28 minutes, until a toothpick comes out clean, then cool completely before frosting.
Frost and chill
  1. Beat cream cheese frosting ingredients until fluffy, then spread frosting over the cooled bars.
  2. Chill the frosted bars for 30 minutes before cutting so the frosting sets and slices stay neat.

Notes

For the cleanest slices, cool the baked bars fully (no warmth) before spreading frosting, then chill long enough for the frosting to firm up. Store covered in the refrigerator up to 4 days. Freeze frosted or unfrosted bars up to 2 months (wrap well); thaw overnight in the fridge. Dietary swap: use a dairy-free cream cheese and butter substitute for a dairy-free version (texture may be slightly softer).