Gluten-free Pumpkin Bars (Dairy-Free Option)

These delicious Gluten-free Pumpkin Bars are the quintessential fall treat! The spiced pumpkin cake pairs so well with the tangy cream cheese frosting on top! This all-time favorite recipe is a great dessert to bring to a potluck or enjoy at home with family.

Jump to:

• Why You'll Love This Recipe
• Ingredients & Substitutions
• Equipment
• Step by Step Instructions
• Make Ahead, Storage, & Serving
• Recipe Tips
• More Gluten-Free Recipes For Fall
• Recipe
• Comments and Ratings

Why You'll Love This Recipe

With October ahead and those summer temperatures starting to drop, fall is creeping in. It's the perfect time to bust out that can of pumpkin from the pantry and do some fall baking! These gluten-free pumpkin bars are one of the best gluten-free pumpkin desserts for so many reasons.

They are simple to make with ingredients you probably already have on hand. The wonderfully spiced cake is moist, soft. Then topped with a tangy cream cheese frosting, it's the perfect pairing!

These bars are easily portable making them great for potlucks but best enjoyed anytime with family or friends. They can be served like regular cake on plates with forks but are sturdy enough to be hand held and eaten by the light of the fridge! This recipe would be the perfect alternative to pie on your gluten-free thanksgiving dessert table!

If you love gluten-free pumpkin recipes, try making a gluten-free pumpkin pie with a flaky crust, gluten-free pumpkin bread or gluten-free pumpkin snickerdoodle cookies, too! There's plenty of cozy, fall baking to be had!

Ingredients & Substitutions

• Gluten-Free Flour Blend: Use a 1:1 gluten-free flour blend for baking. Your flour blend should already contain a mix of rice flours, starches, and xanthan gum or some other binders. I have tested this recipe with Pamela's Artisan blend and Cup4Cup Multipurpose flour. I am confident other blends such as King Arthur Measure for Measure, Bob's Red Mill 1:1, or Namaste Perfect Blend would also work well in this recipe.
• Pumpkin Puree: Make sure you're using canned pumpkin puree, not pumpkin pie filling. The only ingredient on the label should be pumpkin. Pumpkin pie filling will not work in this recipe.
• Dairy-Free Substitutions: The cake part of this recipe calls for butter, but you can substitute any neutral oil such as canola, coconut, or vegetable oil. You can also use Earth Balance Vegan Buttery Sticks to make this recipe dairy-free. Please note, Cup4Cup contains dairy, so choose another flour if you must be diary-free.
  
  For the cream cheese frosting, substitute dairy-free cream cheese, such as Kite Hill brand, and diary-free butter or shortening. Cream cheese is naturally gluten-free.
  
  For an even easier, budget-friendly option, you can also substitute with your favorite gluten-free and dairy-free canned frosting. There are many options in the grocery stores from brands such as Betty Crocker, Duncan Hines, and Simple Mills that carry gluten and dairy free canned frostings. Just be sure to check labels before purchasing.

Equipment

• This recipe calls for a shallow-rimmed non-stick sheet pan or jelly roll pan. Please measure to ensure you have the proper size of pan. It should either be 9x13 inches or 10x15 inches. A standard 9x13x2 inch cake pan will also work just fine.
• For a 13 x 18 inch half sheet pan, you will need to double the recipe.
• You can use a hand or stand mixer for this recipe or blend the ingredients by hand if needed.

Step by Step Instructions

1. It all starts with the gluten-free pumpkin cake. Start by blending the dry ingredients together in a small bowl and set aside.
2. Then, in a large mixing bowl, cream the butter and sugars together.
3. Add in the eggs, pumpkin, and vanilla and blend well.
4. Incorporate the dry ingredients into the wet mixture. Spread the batter into your greased baking pan. Bake according to the directions below and cool completely before frosting the cake.
5. Next up, make the cream cheese frosting! Start by blending together the cream cheese and butter.
6. Gradually blend in the powdered sugar.
7. Add enough powdered sugar to reach the proper thick but spreadable consistency.
8. Spread the cream cheese frosting onto the completely cooled cake.

Make Ahead, Storage, & Serving

• Make Ahead: You can absolutely make this cake one day in advance of a party or potluck. Keep refrigerated until serving.
• Storage: This cake is fine left at room temperature for a short period of time, although generally refrigeration is preferred to keep the frosting from becoming too soft. This cake will keep for several days when refrigerated and tightly wrapped.
• Freezing: You can freeze slices of this cake, tightly wrapped, to be enjoyed at a later date. Thaw at room temperature or in the refrigerator. If you use a microwave to thaw frozen slices, the frosting will likely melt.
• Serve: This cake is fine served either at room temperature or cold from the refrigerator.

Recipe Tips

• Room temperature ingredients are needed for proper blending of both the cake and frosting.
• Measure flour with the spoon and level method or by weight to ensure accuracy of measurements. Dipping the measuring cup into the container of flour will likely result in too much flour. Always use proper measuring cups for dry ingredients and not a liquid measuring cup.
• Double check the size of your pan and use the proper size pan for the recipe! This recipe is half the size of traditional pumpkin bar recipes!
• Always be sure the cake feels cool from the top and bottom of the pan before applying the frosting.
• If you are using dairy-free ingredients for the frosting, you may need to add more powdered sugar to reach the proper consistency of the icing.
• This recipe is about half the size of the traditional pumpkin bar recipe, which means you will have some leftover canned pumpkin. If this though annoys you, you can:
  • Double the recipe and use the entire 15 oz can of pumpkin. Bake in a 13 X 18 inch pan.
  • Store the leftover pumpkin in an airtight container in the refrigerator for 1-2 weeks. If you see mold, throw it away.
  • Freeze leftover pumpkin in an airtight container and thaw to use in recipes later.
  • Use it in more great recipes or add some pumpkin to your morning waffles or pancakes.

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