Go Back
–+ servings
A stack of three gluten-free pumpkin bars topped with sprinkles on a small pumpkin plate.

Gluten-free Pumpkin Bars with Cream Cheese Frosting (Dairy-Free Option)

Katie | Wheat by the Wayside
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 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 202 kcal

Ingredients
 

Pumpkin Cake

  • 1 cup gluten-free 1:1 flour blend Such as Cup4Cup Multipurpose, Pamela's Artisan Blend, King Arthur Measure for Measure
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ Teaspoon cinnamon
  • ½ teaspoon table salt
  • ½ cup butter softened to room temperature, or neutral oil/vegan butter for dairy-free
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 2 eggs room temperature
  • 1 teaspoon vanilla

Cream Cheese Frosting

  • 6 oz cream cheese softened to room temperature, Diary-free use dairy-free cream cheese. Can also skip this frosting and use canned frosting instead. (Check labels.)
  • 6 tablespoons butter softened to room temperature, or shortening/vegan butter for dairy-free.
  • 1 ½ teaspoons vanilla
  • 3 cups powdered sugar

Instructions
 

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.

Notes

  1. 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!
  2. To double the recipe: use the entire 15 oz can of pumpkin and bake in a 13x18-inch pan.  
  3. Measure flour with the spoon and level method to ensure accuracy of measurements. 
  4. Always be sure the cake feels cool from the top and bottom of the pan before applying the frosting.
  5. Can make one day ahead of a party or potluck. Keep refrigerated until serving.
  6. 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.
  7. 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.
  8. Serve either at room temperature or cold from the refrigerator.

Nutrition

Serving: 1sliceCalories: 202kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 39mgSodium: 178mgPotassium: 46mgFiber: 1gSugar: 24gVitamin A: 1910IUVitamin C: 1mgCalcium: 32mgIron: 1mg