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Gluten-Free Pumpkin Bars

Gluten-Free Pumpkin Bars with a moist, tender crumb and cinnamon-spiced flavor, baked on a sheet pan and topped with fluffy cream cheese frosting. Preheat, mix, bake until a toothpick comes out clean, then chill briefly for clean slices.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 4 eggs
  • 1.667 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla
For cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 rimmed baking sheet with a thin, even coat to prevent sticking.
  2. Whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until the dry mix is evenly colored.
  3. Beat the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth and glossy.
  4. Fold the dry ingredients into the wet mixture just until combined, then pour the batter into the prepared pan.
  5. Bake at 350F for 25-28 minutes, or until a toothpick comes out clean with no wet batter.
  6. Cool the bars completely at room temperature so the frosting won’t melt or slide.
Frost and chill
  1. Beat the cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar and beat until fluffy.
  2. Spread the frosting over the cooled bars in an even layer, then sprinkle cinnamon across the top for a finished look.
  3. Chill the frosted bars for 30 minutes before cutting so the slices hold their shape.

Notes

For the cleanest slices, cool completely before frosting, then chill long enough that the frosting firms up (30 minutes works well). Store covered in the refrigerator for up to 4 days; freezing is not recommended because the frosting texture can change. For a dairy-light option, use a plant-based cream cheese and butter substitute that you can whip for similar frosting thickness.