If you’ve been searching for the perfect gluten free pumpkin bars, your search ends here. These bars are everything a fall dessert should be rich, fudgy, warmly spiced, and completely gluten free. Whether you have celiac disease, a gluten sensitivity, or you’re simply looking for a healthier fall treat, this recipe delivers every single time.
The best part? You only need one bowl and 30 minutes to make them. No complicated steps, no hard-to-find ingredients. Just pure pumpkin goodness in every bite.
Table of Contents
Why you’ll love these gluten-free pumpkin-flavored treats:
* 8 calories – super easy to make
* Made with real pumpkin – naturally moist and delicious
* 100% gluten-free – safe for those with gluten intolerance
* The perfect fall treat – with a warm cinnamon and nutmeg flavor
* Ready in 30 minutes – quick and easy to prepare
* Topped with cream cheese frosting – rich and creamy texture
Ingredients
For the Pumpkin Bars:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- ⅓ cup (80ml) melted coconut oil (or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup (120g) gluten free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Recommended GF Flour Brands: Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup. These all contain xanthan gum which is essential for the right texture.
How to Make Gluten Free Pumpkin Bars– Step by Step
Step 1: Preheat & Prep (5 minutes)
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease with cooking spray.
Step 2: Mix the Wet Ingredients (5 minutes)
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, melted coconut oil, and vanilla extract until smooth and well combined. The mixture should be thick and glossy.
Step 3: Add the Dry Ingredients (3 minutes)
Sift the gluten free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves directly into the wet ingredients. Fold gently with a spatula until just combined — do not overmix. A few small lumps are perfectly fine.
Step 4: Bake (20–25 minutes)
Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the pan.
Do not overbake! The bars will continue to firm up as they cool. Slightly underdone in the oven = perfectly fudgy bars when cooled.
Step 5: Cool Completely (30 minutes)
Remove from oven and allow the bars to cool completely in the pan before frosting. Rushing this step will cause the frosting to melt.
Step 6: Make the Cream Cheese Frosting (5 minutes)
Beat the softened cream cheese with an electric mixer until fluffy and smooth (about 2 minutes). Add the powdered sugar gradually and beat until combined. Add vanilla extract and 1 tablespoon of milk at a time until you reach a spreadable, creamy consistency.
Step 7: Frost & Slice
Spread the frosting evenly over the cooled bars using an offset spatula. Refrigerate for 15 minutes to set the frosting. Lift the bars out using the parchment paper overhang, place on a cutting board, and slice into 24 squares.
Tips for the Best Gluten Free Pumpkin Bars
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will throw off the balance of this recipe. Always check the label — it should say 100% pure pumpkin.
Room temperature eggs matter. Cold eggs don’t incorporate as smoothly and can affect the texture. Take them out 30 minutes before baking.
Don’t skip the xanthan gum. If your GF flour blend doesn’t contain xanthan gum, add ½ teaspoon separately. It’s what gives the bars their fudgy, cohesive texture instead of crumbly.
Measure flour correctly. Spoon the gluten free flour into your measuring cup and level off the top. Do not scoop directly from the bag this packs in extra flour and makes the bars dense.
Cool before frosting always. I know it’s tempting, but frosting warm bars leads to a melted, messy result. Wait the full 30 minutes. It’s worth it.
Variations & Substitutions
| Want to change… | Try this instead |
| Coconut oil | Melted butter or neutral vegetable oil |
| Cream cheese frosting | Maple glaze or simple powdered sugar drizzle |
| Granulated sugar | Coconut sugar (bars will be darker and slightly denser) |
| Eggs | 2 flax eggs for a vegan version |
| Add-ins | ½ cup chocolate chips or chopped walnuts folded into batter |
How to Store Gluten Free Pumpkin Bars
Refrigerator: Store in an airtight container for up to 5 days. Because of the cream cheese frosting, these must be kept refrigerated.
Freezer: These bars freeze beautifully! Freeze before frosting in a single layer, then transfer to a zip-lock bag for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
Make ahead tip: Bake the bars 1 day ahead and store unfrosted in the fridge. Make and add the frosting the day you plan to serve them for the freshest results.
Serving Suggestions
These gluten free pumpkin bars are delicious on their own, but even better with:
- A hot cup of chai tea or pumpkin spice latte ☕
- A sprinkle of cinnamon or pumpkin pie spice on top of the frosting
- A drizzle of salted caramel sauce
- Crushed pecans or walnuts scattered on top of the frosting for crunch
Frequently Asked Questions
Are these pumpkin bars really gluten free? Yes, 100%. As long as you use a certified gluten free all-purpose flour blend and ensure all other ingredients are labeled gluten free (including your baking powder and spices), these bars are completely safe for celiac disease and gluten intolerance.
Can I make these pumpkin bars without eggs? Yes! Replace each egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes until gel-like. The bars will be slightly denser but still delicious.
What gluten free flour works best for pumpkin bars? Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure are the top tested choices for this recipe. Both contain xanthan gum and give the closest texture to traditional wheat-based bars.
Can I make these dairy free? For the bars themselves yes, just use coconut oil instead of butter. For the frosting, use dairy-free cream cheese (Violife or Kite Hill work well) and non-dairy milk.
Why are my gluten free pumpkin bars too dense or gummy? This usually happens from measuring flour incorrectly (too much) or underbaking. Make sure to spoon and level your flour, and test doneness with a toothpick at the 20-minute mark.
Can I make these as cupcakes or muffins instead? Absolutely! Use a standard muffin tin lined with cupcake liners and bake at 350°F for 18–20 minutes. This recipe makes about 18 muffins.
Are pumpkin bars a fall-only dessert? Not at all! While they’re especially popular in fall, canned pumpkin puree is available year-round. You can enjoy these bars any time of year.
More Gluten Free Recipes You’ll Love
- Fudgy Gluten Free Brownies
- The Best Gluten Free Cupcakes
- Easy Gluten Free Vanilla Cake
- Chewy Gluten Free Chocolate Chip Cookies
- Soft Gluten Free Cinnamon Roll
Gluten Free Pumpkin Bars with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- Whisk together pumpkin, eggs, oil, and sugar in a large bowl until smooth.
- In a separate bowl, whisk the dry ingredients and slowly fold them into the wet mixture.
- Pour into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Cool completely before topping with beaten cream cheese frosting.
