Gluten-Free Pumpkin Bars That Make Everyone Shut Up and Ask for Seconds
You know those desserts that “just happen” to be gluten-free but taste like a compromise? Not this one. These Gluten-Free Pumpkin Bars are soft, spiced, and wildly addictive—like pumpkin pie’s cooler, easier-to-share cousin.
You’ll get bakery-level flavor with pantry ingredients and zero drama. No gritty texture, no cardboard crumb, just rich pumpkin, warm spices, and a creamy tangy frosting that seals the deal. Bake them once and suddenly you’re the designated dessert person—sorry, not sorry.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
The Secret Behind This Recipe
The magic starts with a smart gluten-free flour blend and a high-moisture batter that keeps the bars plush, not crumbly.
Pumpkin puree acts like a natural tenderizer, while a combo of brown sugar and oil delivers a supremely soft crumb. We balance sweetness with a generous hit of cinnamon, ginger, and nutmeg for that “cozy sweater in dessert form” vibe. The kicker?
A touch of cornstarch and almond flour boosts structure and tenderness—so you get lift without the dryness. And if you top these with cream cheese frosting, the tang undercuts the sweetness in the best possible way. You’re not just baking; you’re optimizing.
What Goes Into This Recipe – Ingredients
- 1 1/2 cups (210 g) gluten-free all-purpose flour (with xanthan gum; if yours lacks it, add 1/2 tsp)
- 1/4 cup (25 g) almond flour (for tenderness; optional but recommended)
- 2 tbsp cornstarch (helps with lightness)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional, but powerful)
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil (avocado, grapeseed, or light olive)
- 1 tsp vanilla extract
Optional Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- 1 3/4–2 cups (210–240 g) powdered sugar, to taste
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Prep the pan and oven. Heat oven to 350°F (175°C).
Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Whisk dry ingredients. In a bowl, whisk gluten-free flour, almond flour, cornstarch, baking powder, baking soda, salt, and all spices until evenly combined.
- Mix wet ingredients. In a large bowl, whisk brown sugar, granulated sugar, pumpkin puree, eggs, oil, and vanilla until smooth and glossy.
- Combine. Add dry mix to wet and stir with a spatula until just combined. Batter will be thick but spreadable.
Don’t overmix—gluten-free still appreciates restraint.
- Bake. Spread batter evenly in the pan. Bake 22–28 minutes, until a toothpick comes out with a few moist crumbs and the top springs back lightly.
- Cool completely. Place pan on a rack and cool. Warm bars + frosting = slip-n-slide situation.
Patience pays.
- Make the frosting. Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and salt. Beat until smooth and spreadable.
- Frost and finish. Lift bars from pan, spread frosting evenly, and chill 15 minutes for cleaner slices.
Cut into 20–24 squares. Pretend you’ll eat just one.
Storage Instructions
- Refrigerator: Store frosted bars in an airtight container up to 5 days. The chill firms the frosting and keeps the crumb moist.
- Room temp: Unfrosted bars can sit covered for 2 days in a cool spot.
- Freezer: Freeze unfrosted bars (or individually wrapped frosted squares) up to 2 months.
Thaw overnight in the fridge. FYI, frosting texture stays best when thawed slowly.
Why This is Good for You
- Pumpkin power: Pumpkin is rich in beta-carotene, fiber, and potassium. Translation: tasty and functional.
- Gluten-free without compromise: The flour blend + cornstarch + almond flour combo delivers a soft, cohesive crumb—no sandy weirdness.
- Balanced sweetness: Brown sugar adds moisture and depth, so you can keep overall sugar reasonable without sacrificing flavor.
- Healthy fats: Oil keeps the bars moist and less prone to drying out than butter-only recipes, especially after chilling.
Don’t Make These Errors
- Using pumpkin pie filling. It’s pre-sweetened and spiced; your bars will be cloying and dense.
Use pure pumpkin puree.
- Skipping xanthan gum. If your GF blend lacks it and you don’t add any, the bars may crumble. Check the label.
- Overbaking. Dry edges are the enemy. Pull them when a toothpick shows moist crumbs, not a bone-dry stick.
- Frosting too soon. Warm bars melt frosting into a sweet slip.
Let them cool completely—walk the dog, text a friend, be strong.
- Overmixing the batter. This can create tunneling and toughness. Stir just until smooth.
Variations You Can Try
- Maple Cream Cheese Frosting: Swap 2–3 tbsp powdered sugar for real maple syrup and reduce total sugar slightly. Adds big fall vibes.
- Dairy-Free: Use plant-based cream cheese and butter for frosting; use oil in the batter (already dairy-free).
Confirm your GF flour is dairy-free, IMO most are.
- Chocolate Chip Pumpkin Bars: Fold in 1 cup dairy-free or regular chocolate chips for a crowd-pleaser. Mini chips distribute best.
- Nutty Crunch: Add 3/4 cup chopped toasted pecans or walnuts to the batter or sprinkle on the frosting.
- Spice Swap: Use 2–3 tsp pumpkin pie spice instead of individual spices if that’s what you’ve got.
- Sheet Cake Style: Double frosting for a thicker, bakery-style topping. Not subtle, but extremely correct.
FAQ
Can I make these egg-free?
Yes.
Replace the 2 eggs with two flax “eggs” (2 tbsp ground flaxseed + 6 tbsp warm water, rested 5 minutes). Expect slightly denser bars, but still moist and cohesive.
What if I don’t have almond flour?
You can omit it and add 1/4 cup more GF all-purpose flour plus 1 extra tablespoon oil. Texture will be a touch less tender but still excellent.
How do I know they’re done?
The edges should look set, the top should spring back lightly, and a toothpick should come out with a few damp crumbs.
If it’s wet batter, bake a few more minutes; if it’s bone-dry, you’ve gone too far.
Can I use coconut sugar?
Partially. Swap the granulated sugar for coconut sugar and keep the brown sugar. The bars will be a shade less sweet and slightly darker, but still great.
Is canned pumpkin the same as pumpkin puree?
If the can says “100% pumpkin” or “pumpkin puree,” you’re good.
If it says “pumpkin pie filling,” that’s sweetened and spiced—do not use here.
Do I need a stand mixer?
Nope. A whisk and spatula handle the batter. For frosting, a hand mixer or stand mixer makes it easier, but you can beat by hand with patience and a strong forearm.
Can I bake this in a smaller pan?
Yes, in a 9×9-inch pan for thicker bars; add 5–10 minutes to the bake time and check doneness carefully.
Wrapping Up
These Gluten-Free Pumpkin Bars deliver everything you want from a fall dessert: plush crumb, bold spice, and a tangy frosting that makes people pause mid-bite.
They’re low-fuss, high-reward, and friendly to gluten-free and “gluten-full” crowds alike. Make them once for a potluck, and suddenly you’re getting texts for the recipe. Go preheat the oven—future you will be very pleased.
Printable Recipe Card
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