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the top of a moist gluten free pumpkin bar

Gluten Free Pumpkin Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Jenna Barnard
  • Total Time: 40 minutes + 2 hours cooling
  • Yield: 24 bars
  • Diet: Gluten Free


These gluten free pumpkin bars are super moist and smothered in a silky maple cream cheese frosting. They’re also SO easy to make using Bob’s Red Mill gluten free baking flour!


Gluten Free Pumpkin Bars

  • 2 cups (285g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1 cup (220g) unsalted butter, melted
  • 1 cup (205g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 4 large eggs, room temp
  • 2 tsp vanilla extract
  • (1) 15 oz can pumpkin puree (not pumpkin pie filling)

Maple Cream Cheese Frosting

  • 8 oz full fat cream cheese, room temp
  • 1/2 cup (110g) unsalted butter, room temp
  • 3 cups (300g) powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 2 tbsp pure maple syrup

Cinnamon Sugar (optional)

  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon


Gluten Free Pumpkin Bars

  1. Preheat the oven to 350F and grease a 10×15 jelly roll pan.
  2. In a medium bowl, thoroughly whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In a large mixing bowl, whisk together the butter, brown sugar, and sugar until smooth and well combined.
  4. Whisk in the eggs two at a time, followed by the vanilla.
  5. Whisk in the pumpkin until smooth.
  6. Pour in half of the dry ingredients and whisk to combine. Pour in the other half and whisk just until the batter comes together and no lumps remain.
  7. Spread the batter in the greased pan and bake for 20-25 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
  8. Allow the bars to cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill completely for about 1-2 hours. It’s important that the bars are completely cooled before adding the frosting, otherwise it will melt on top.

Maple Cream Cheese Frosting

  1. Mix together the cream cheese and butter using a hand or stand mixer with the whisk attachment.
  2. Once smooth, scrape down the bowl and mix in the powdered sugar 1 cup at a time.
  3. Scrape down the bowl again and mix in the vanilla and maple syrup.
  4. Scoop all of the frosting onto the cooled bars and spread it even. Sprinkle with cinnamon sugar if desired. Now slice and enjoy!


MAKE AHEAD – The easiest option is to make the bars, allow to cool for 45 minutes at room temperature, then wrap the pan in plastic wrap and chill for up to 2 days. Then when you’re ready, make the frosting and spread it on top for serving.

STORAGE – The bars are best served at room temperature, so let them sit out for about an hour before eating. Otherwise, always store in the refrigerator. The bars will stay fresh if stored with the frosting uncovered for about a day, otherwise they’ll start to dry out. If you’ve already served the bars and have leftover slices, store the slices in an air tight container in the refrigerator where they will keep fresh for up to 5 days.

DAIRY FREE – Use vegan baking butter in place of the butter in both the bars and frosting. As for the cream cheese, swap with any vegan cream cheese. I suggest adding about 2 tablespoons of cornstarch to the forsting to help tighten it up as vegan cream cheese tends to be a bit thinner.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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