Gluten-Free Spiced Pumpkin Bars
These gluten-free pumpkin bars are soft, moist, and full of pumpkin flavor. They have a tender crumb and just the right amount of spice, making them delicious on their own, but the creamy cream cheese frosting takes them to the next level. They’re incredibly easy to make with simple ingredients you probably already have on hand.
Gluten-free pumpkin dessert
These gluten-free pumpkin bars are everything you want in a fall dessert: soft, moist, tender, and full of pumpkin spice flavor. Pumpkin puree keeps the cake wonderfully moist while adding a subtle sweetness and rich pumpkin flavor without making it heavy.
The cake has a delicate crumb and just the right amount of spice, making it delicious on its own, but the creamy cream cheese frosting takes it to the next level. The tanginess of the frosting pairs beautifully with the sweet pumpkin cake.
It’s a wonderful gluten-free dessert for fall gatherings, Thanksgiving, or simply enjoying a slice with a cup of coffee. Best of all, it’s incredibly easy to make with simple ingredients and comes together with no complicated steps. If you love baking with pumpkin, you might also enjoy these pumpkin chocolate chip muffins.
What goes in: ingredient notes
Some NOTES about the ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Pumpkin: canned pumpkin puree or homemade. If making puree from scratch, roast the pumpkin to release moisture.
- Eggs: room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Spices: store-bought pumpkin pie spice blend or make your own with cinnamon, nutmeg, and ginger.
How to make gluten-free pumpkin bars with cream cheese frosting
Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square cake pan, 8×8 baking pan, or line with parchment paper.
Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
In a medium bowl, beat the oil, eggs, and sugars for 2 minutes. Add the pumpkin puree and vanilla extract. Mix well. Pour the mixture into the dry ingredients and mix until well incorporated with a rubber spatula or on low speed of the hand mixer. Don’t overmix the batter.
Transfer the batter to the prepared baking pan and smooth the top.
Bake for 30-40minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cool and remove the cake by lifting the paper on both sides. Let cool completely on a wire rack.
When the cake is completely cool, top with the cream cheese frosting and finish with pumpkin seeds if desired.
The unfrosted cake can be kept at room temperature, but once it’s covered with cream cheese frosting, it should be refrigerated. Can I freeze gluten-free pumpkin bars? Yes, freeze the unfrosted cake in an airtight container. Thaw completely before frosting and serving.
Optional add-ins: The cake pairs well with many add-ins, like chocolate chips, raisins, or chopped toasted nuts.
Good to know: baking tips
- Pumpkin: If making homemade pumpkin puree, roast the pumpkin to release moisture. If using canned, don’t use pumpkin pie filling, which is already sweetened and spiced.
- Don’t overmix the batter. Once the dry ingredients are incorporated, mix just until combined. Overmixing can make the cake denser.
- Let the cake cool completely before frosting. The frosting can melt and become runny if the cake is still warm.
You might wonder: FAQ
Can I use homemade pumpkin puree? Yes, homemade pumpkin puree works well; you should roast the pumpkin first to remove excess moisture. The consistency should be similar to canned pumpkin puree.
Can I make these pumpkin bars ahead of time? Yes, you can bake the cake a day ahead and keep it covered in the refrigerator. Spread the cream cheese frosting before serving, or frost it in advance and keep it refrigerated.
What size pan should I use? This recipe is designed for an 8-inch square baking pan, but you can also use a 9-inch round baking pan. Check baking time.
For more gluten-free fall treats
Easy Gluten-Free Pumpkin Bars (with cream cheese frosting)
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 2 teaspoons pumpkin pie spice mix (or 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger)
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 eggs, room temperature
- 1 cup pumpkin puree
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square cake pan, 8×8 baking pan, or line with parchment paper.
- Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
- In a medium bowl, beat the oil, eggs, and sugars for 2 minutes. Add the pumpkin puree and vanilla extract. Mix well. Pour the mixture into the dry ingredients and mix until combined with a rubber spatula or on low speed with the hand mixer.
- Transfer the batter to the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let it cool, and then remove the cake by lifting the paper on both sides.
- When the cake is completely cool, top with the cream cheese frosting and finish with pumpkin seeds if desired.
Notes
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