Gluten-Free Pumpkin Bars: A Classic, Easy Recipe

Why You'll Love This Recipe

Fall is the best time to bust out that can of pumpkin from the pantry and do some baking! These gluten-free pumpkin squares are always a favorite gluten-free pumpkin dessert.

These bars are simple to make with ingredients you likely have on hand. The cake is soft and full of pumpkin spice flavor. Homemade cream cheese icing is pillowy soft, easy to make, and the perfect pairing.

This is the perfect dessert to add to your gluten-free thanksgiving dessert table or bring to a gluten-free potluck; these bars are easily portable, soft but sturdy, and a classic recipe everyone loves!

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 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 pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie mix will not work in this recipe.
• Cream cheese is naturally gluten-free.
• Brown sugar is gluten-free, as well as granulated sugar.
• Vanilla extract is gluten-free. I prefer pure vanilla extract, not imitation.
• Pumpkin Pie Spice and Cinnamon are gluten-free.

*See recipe card below for the full list of ingredients and measurements.

Dairy-Free Substitutions

• Cake: For the butter, substitute any neutral oil such as canola oil, coconut oil, or vegetable oil, or Earth Balance Vegan Buttery Sticks.
  • Please note, Cup4Cup multipurpose flour contains dairy.
• Cream Cheese Frosting: Substitute dairy-free cream cheese, such as Kite Hill brand, and diary-free butter.
  • For an even easier, budget-friendly option, you can substitute the icing recipe with your favorite gluten-free and dairy-free canned cream cheese frosting. There are many options in the grocery stores from brands such as Betty Crocker, Duncan Hines, and Simple Mills that carry gluten-free and dairy-free canned icing. Just be sure to check labels before purchasing.

Equipment

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

How to Make Gluten-Free Pumpkin Squares

Part 1: Make the Cake

1. Blend the dry ingredients together in a small bowl and set aside.
2. In a large bowl, cream the butter and sugars together until fluffy.
3. Add the eggs, pumpkin, and vanilla extract. Blend well. Now, incorporate the dry ingredients into the wet ingredients, scraping the bowl as needed.
4. Spread the batter into a greased baking pan. Bake according to the directions in the recipe card below. Cool completely before frosting the cake.

Part 2: Prepare the Icing

5. While the cake cools you can make the cream cheese frosting! Start by creaming the softened cream cheese and butter together.
6. Then, 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. Garnish with gluten-free sprinkles, if desired.

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 covered tightly with plastic wrap.
• Freezing: You can freeze slices of this cake tightly wrapped and in an airtight container. 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.

Top 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 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.
• You will have some leftover canned pumpkin.
  • 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 leftover pumpkin in more great recipes, like this homemade Starbucks pumpkin spice sauce, a pumpkin spice latte, or add some pumpkin to your morning waffles, oatmeal, or pancakes.

Recipe FAQs

Gluten-Free Pumpkin Recipes

If you can't get enough gluten-free pumpkin recipes full of fall flavor, check out more of what we have below!

More Gluten-Free Fall Baking Recipes

Want some more baking inspiration? This gluten-free apple pie filling is perfect for your next baking adventure, also check out how to pipe cream cheese frosting just like those famous bundt cakes!