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.
5 from 3 votes
Prep Time 30mins
Cook Time 20mins
Total Time 50mins
1cupgluten-free 1:1 flour blendSuch as Cup4Cup Multipurpose, Pamela's Artisan Blend, King Arthur Measure for Measure
1teaspoonpumpkin pie spice
½cupbuttersoftened to room temperature, or neutral oil/vegan butter for dairy-free
1cupcanned pumpkin pureenot pumpkin pie filling
Cream Cheese Frosting
6ozcream cheesesoftened to room temperature, Diary-free use dairy-free cream cheese. Can also skip this frosting and use canned frosting instead. (Check labels.)
6tablespoonsbuttersoftened to room temperature, or shortening/vegan butter for dairy-free.
Make the Pumpkin Cake
Preheat the oven to 350°F. Grease a 9x13 inch or 10x15 inch pan.
Whisk together the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugars with an electric mixer.
Add in the pumpkin pureee, eggs, and vanilla. Mix well to combine.
Blend in the dry ingredients until evenly incorporated.
Spread the batter into greased pan. Bake at 350°F, 15-18 min for a 10x15" pan, 22-25 minutes for a 9x13" pan, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Cream Cheese Frosting
With an electic mixer, blend the softened cream cheese and butter together until smooth.
Blend in the vanilla.
Gradually blend in the powdered sugar until fully combined and of a thick, spreadable consistency.
Spread the frosting on completely cooled cake. Cut and serve bars immediately or refrigerate until serving.
This recipe is about half the size of the traditional pumpkin bar recipe. Double check the size of your pan and use the proper size pan for the recipe!
To double the recipe: use the entire 15 oz can of pumpkin and bake in a 13x18-inch pan.
Measure flour with the spoon and level method to ensure accuracy of measurements.
Always be sure the cake feels cool from the top and bottom of the pan before applying the frosting.
Can make one day ahead of a party or potluck. Keep refrigerated until serving.
This cake is fine left at room temperature, but refrigeration is preferred to keep the frosting from becoming too soft. This cake will keep for several days when refrigerated and tightly wrapped.
You can freeze slices of this cake, tightly wrapped. Thaw at room temperature or in the refrigerator. Do not use a microwave to thaw this cake.
Serve either at room temperature or cold from the refrigerator.