If you’re looking for a tasty fall treat, these gluten free pumpkin bars are just what you need. They’re moist and packed with that cozy pumpkin pie flavor we all love. Plus, they can be made ahead of time, which is always a bonus!
This recipe provides a gluten-free, simple, quick-to-bake dessert option for those avoiding gluten, with moist texture and easy weeknight prep.
I know how tricky it can be to find gluten-free options that actually taste good. I’ve had plenty of baking adventures that didn’t go quite right, especially with desserts. But these bars won’t let you down, and they’re super easy to whip up in under an hour!
These bars are not only gluten-free but also allow for a dairy-free frosting option. You can have them ready in just 50 minutes, which is great when you need a quick sweet treat. The secret ingredient of vegetable oil keeps them perfectly moist, so they won’t turn dry on you!
If you want to try your hand at another sweet recipe, why not check out this delightful Strawberry Shortcake? If you love desserts with fresh fruit, it’s a must!
Table of contents
Why You Will Love This Recipe
- Moist and Tender Texture : Thanks to the vegetable oil, these bars stay wonderfully moist, so you won’t have to worry about them being dry or crumbly.
- Spicy and Sweet Flavor : Infused with pumpkin pie spice and a mix of sugars, these bars deliver a delightful sweetness that’s reminiscent of fall with every bite.
- Convenient Make-Ahead Option : You can whip these up in advance, making them a great choice for busy weeks or gatherings where you need a tasty dessert ready to go.
- Freezable for Later : Not ready to eat them all at once? They freeze well, allowing you to stash away some bars for a cozy treat later on.
Easy Gluten-Free Pumpkin Bars
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious gluten-free pumpkin bars, perfect for fall, topped with cream cheese frosting.
Ingredients
- 15 oz canned pumpkin, pure pumpkin, not spiced pie filling
- 21/2 teaspoons baking powder, fresh
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 11/2 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 11/2 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, light or dark
- 3 large eggs
- 2 cups all-purpose gluten-free flour with xanthan gum
- 1 cup vegetable oil (or 1/2 cup apple sauce and 1/2 cup oil)
- 8 oz cream cheese, softened (or dairy-free alternative)
- 1/2 cup butter, softened (or dairy-free alternative)
- 3 cups powdered sugar
Instructions
- Mix the Ingredients: Start by combining your dry ingredients in a bowl. Make sure they are well mixed and look fluffy. This helps distribute everything evenly for a nice texture. If there are clumps, it could lead to uneven baking later.
- Blend the Wet Ingredients: In another bowl, beat together your wet ingredients until well blended. Ensure a smooth consistency, and the mix should smell heavenly. This ensures flavors meld together nicely.
- Combine & Stir Together: Gently add your dry mix into the wet ingredients. Stir until just combined, being careful not to overmix. The batter will be thick and slightly glossy. Overmixing could result in denser bars, so stir until no flour streaks are visible.
- Pour Into the Pan: Pour the batter into a greased baking dish, spreading it evenly to the edges. This step is vital for uniform baking.
- Bake Until Set: Bake the bars until a toothpick comes out clean. They should have a lovely golden hue on top. Keep an eye on them, as pulling them out too early may leave a gooey center.
- Cool Before Frosting: Let the bars cool in the pan on a wire rack before frosting. They should feel firm to the touch. Frosting them while hot could cause it to slide off.
Notes
- Store the frosted bars in an airtight container in the refrigerator for up to 3 days, or keep unfrosted bars at room temperature wrapped in plastic wrap.
- Use the ‘spoon & level’ method to measure gluten-free flour for accuracy.
- If the bars seem too dense, measure the gluten-free flour carefully using the spoon & level method.
- Gradually adding more powdered sugar can help thicken runny frosting.
- To prevent sticking, grease the baking pan well or line it with parchment paper.
- Using vegetable oil instead of applesauce maintains moisture.
- An extra egg can enhance fluffiness, especially when less moisture is present.
Nutrition
- Serving Size: 1 bar
- Calories: 256
- Sugar: 26g
- Sodium: 138mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg
Ingredient Notes
- Canned pumpkin: This adds that classic pumpkin flavor and moisture. Go for pure pumpkin, not the spiced pie filling; it’s a game-changer!
- Baking powder: It helps the bars rise and gives them that lovely light texture. Check the expiration date, fresh is always the way to go!
- Baking soda: This works alongside the baking powder to help with leavening and browning. Just a little bit goes a long way in baked goods.
- Ground cinnamon: This warm spice amps up the fall vibes in your bars. If you have fresh cinnamon sticks, you can grind them for a richer flavor!
- Pumpkin pie spice: It brings all those fall spices together! If you don’t have it, making your own mix is super easy with cinnamon, nutmeg, and ginger.
- Pure vanilla extract: Adds sweetness and depth. Always use the real stuff if you can, it really does make a difference!
- Granulated sugar: This sweetens the bars perfectly. You can swap some with coconut sugar if you’re looking for a little different flavor.
- Brown sugar: It adds moisture and a hint of caramel flavor. Light or dark works here, so use what you have on hand!
- Eggs: They bind everything together and help keep the bars moist. If you’re vegan, a flax or chia egg could be a good substitute!
- All-purpose gluten-free flour: This is keyed for the texture of your bars. Make sure it’s a measure-for-measure blend for best results!
- Vegetable oil: Keeps the bars nice and moist! You can swap half for applesauce for a lighter feel, either works great.
- Cream cheese: This makes the frosting so creamy and rich! If you can’t do dairy, there are solid vegan cream cheese options out there.
- Butter: Adds great richness to the mix. If you want it dairy-free, go for a plant-based butter or coconut oil.
- Powdered sugar: This sweetens up the cream cheese frosting. It’s really easy to make your own if you’re in a pinch!
Recipe Tips
- If the bars seem too dense, measuring the gluten-free flour using the spoon & level method should help achieve a lighter texture.
- When frosting seems too runny, gradually adding more powdered sugar can help thicken it to a spreadable consistency.
- For preventing the bars from sticking, greasing the baking pan well or lining it with parchment paper works wonders.
- If the bars are drying out, using vegetable oil instead of applesauce maintains their moisture throughout baking.
- When preparing the batter, adding an extra egg can enhance the fluffiness, especially if you’re working with less moisture in the recipe.
Serving Suggestions
Recipe variations
- You can use 15 oz of sweet potato puree instead of canned pumpkin for a different flavor profile in your gluten-free pumpkin bars.
- Add 1 teaspoon of nutmeg or cardamom for extra warmth or a twist in flavor alongside the pumpkin spice blend.
- Either use chocolate chips or chopped nuts for a delightful texture change in the batter, adding a fun bite to each bar.
- If you prefer a larger batch, consider doubling the ingredients, using 30 oz of pumpkin and scaling the other components accordingly.
Save This Recipe!
How to Store?
To keep your gluten-free pumpkin bars fresh, follow these storage tips:
Refrigeration: Store frosted bars in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Room Temperature: Wrap unfrosted bars in plastic wrap and keep them at room temperature for up to 2 days.
Freezing: Wrap unfrosted bars tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Strawberry Cheesecake Dip
- Honey Bourbon Strawberry Jam
- Strawberries Romanoff
- Strawberry S’mores Tart
If you enjoyed this gluten free pumpkin bars or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
