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These gluten free pumpkin bars are tender, moist, and buttery soft. They’re finished with a simple cream cheese frosting — because pumpkin and cream cheese are a classic, irresistible pairing.
If you love pumpkin desserts and anything with cream cheese, these bars will quickly become a fall favorite. I built this recipe from the same idea as my gingerbread bars, but swapped in pumpkin for a seasonally cozy twist.
This is an easy, straightforward bake that comes together quickly and yields a soft, slightly dense texture that’s never dry. The cream cheese frosting adds richness and balance, making these perfect for gatherings or an indulgent snack at home.
Below you’ll find tips and step-by-step instructions to help you make these frosted pumpkin bars successfully.
Why You’ll Love This Recipe
- The texture is dreamy: soft and slightly dense, never dry.
- The cream cheese frosting pairs perfectly with pumpkin for a rich, tangy finish.
- If you prefer, you can bake this as a single frosted pumpkin cake instead of bars.
Ingredient Notes and Substitutions
- Gluten free flour: I develop and test with Bob’s Red Mill 1-to-1 flour blend. If you use a different blend, make sure it contains xanthan gum for structure.
- Brown sugar: Light brown sugar is recommended, but dark brown sugar works if that’s what you have.
- Pumpkin: Use 100% pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugars and spices.
- Cream cheese: For the frosting use an 8-ounce block of full-fat cream cheese, not the spreadable tub variety.
Step-by-Step Instructions
STEP ONE: Preheat the oven to 350°F. Line a square baking pan with parchment paper and set aside.
STEP TWO: Whisk the dry ingredients — gluten free flour, cinnamon, baking soda, and salt — in a medium bowl and set aside.
STEP THREE: Using a hand mixer or stand mixer fitted with the paddle attachment, cream the room-temperature butter and light brown sugar until smooth and slightly lighter in color. Add the pumpkin puree and vanilla and beat to combine.
STEP FOUR: Add the dry ingredients and mix on low speed until just combined. The batter will be thick and slightly sticky.
STEP FIVE: Transfer the batter to the prepared pan and smooth into an even layer. Bake at 350°F for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan before frosting.
STEP SIX: For the cream cheese frosting, beat room-temperature cream cheese and butter until smooth. Add powdered sugar and vanilla and continue beating until the frosting is creamy and spreadable. Spread onto cooled bars, then slice into squares.
Expert Tips
- Weigh the flour if possible — 246 grams yields the most consistent texture. Measuring by weight prevents accidentally adding too much or too little flour.
- Oven temperatures vary; begin checking for doneness at 15 minutes. The toothpick test is the best method.
- Allow the bars to cool completely before frosting. I usually cool them in the pan, or transfer to a wire rack after 10 minutes.
- Use room-temperature cream cheese and butter for the smoothest, creamiest frosting and easier mixing.
Did you make these gluten free pumpkin bars? Leave a comment below or tag on Instagram @justastastyblog with #justastastyblog!
📖 Recipe
Gluten Free Pumpkin Bars
Ingredients
For the bars:
- 1 ⅔ cups (246g) gluten free flour blend
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) light brown sugar packed
- ½ cup (114g) canned pumpkin puree
- ½ teaspoon vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- 4 tablespoons (57g) unsalted butter room temperature
- 1 ½ cups (180g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F. Line a square baking pan with parchment paper and set aside.
-
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
-
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter with the brown sugar until smooth. Add the pumpkin and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined.
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Transfer the batter to the prepared pan. Use a rubber spatula to smooth into an even layer. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan completely before frosting.
To make the cream cheese frosting:
-
Beat the room-temperature cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and continue beating until combined. Spread onto cooled bars and slice into squares.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- For the best frosting texture, use a full-fat cream cheese block rather than the tub-style spreadable cream cheese.
Nutrition
Related Recipes
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Gluten Free Pumpkin Scones
-
Ultimate Pumpkin Cream Cheese Dip
-
Easy Gluten Free Pumpkin Bread
-
Vegan Pumpkin Chocolate Chip Cookies
