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Two frosted Gluten Free Pumpkin Bars topped with pecans and pumpkin seeds resting on a marble countertop.

Gluten Free Pumpkin Bars with Cream Cheese Frosting

Extra moist and perfectly spiced gluten-free pumpkin bars topped with a rich, velvety cream cheese frosting. A 40-year secret recipe for the perfect fall dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Pumpkin Bars
  • 15 oz Pumpkin Puree Not pie filling
  • 4 Eggs Room temperature
  • 1 cup Avocado Oil
  • 1.5 cups Coconut Sugar Or granulated sugar
  • 2 cups Gluten-Free All-Purpose Flour With xanthan gum
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Pumpkin Pie Spice
Cream Cheese Frosting
  • 8 oz Cream Cheese Softened
  • 0.5 cup Butter Softened
  • 3 cups Powdered Sugar

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. Whisk together pumpkin, eggs, oil, and sugar in a large bowl until smooth.
  3. In a separate bowl, whisk the dry ingredients and slowly fold them into the wet mixture.
  4. Pour into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
  5. Cool completely before topping with beaten cream cheese frosting.

Notes

Ensure all ingredients are at room temperature to prevent a gummy texture. Measure flour by weight for best results.