EASY GLUTEN-FREE PUMPKIN BARS
Looking for a moist pumpkin bar that tastes great and is full of flavor? These GF pumpkin bars have a great texture and don’t taste gluten free. Which is sometimes hard to do with gluten free.
These gluten-free pumpkin squares are one of our family’s favorite gluten-free recipes and is a great dessert to serve to guests due to the large quantity that it makes. You might also want to try another one of my gluten free pumpkin recipes…Gluten Free Pumpkin Bread.
WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?
You can purchase a bottle of pumpkin pie spice to use for this recipe. If you don’t have pumpkin pie spice you can make your own. It is a blend of warm spices including cinnamon, ginger, nutmeg, allspice, and cloves. Here is a simple recipe for pumpkin pie spice.
PUMPKIN PIE SPICE RECIPE
- 3 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 1/2 tsp. ground allspice
- 1 1/2 tsp. ground cloves
CAN I SUBSTITUTE PUMPKIN PIE FILLING FOR PUMPKIN PUREE?
Pumpkin pie filling is pumpkin puree (and sometimes other gourds) flavored with spices like cinnamon, allspice, clove and ginger, and usually a sweetener. So pumpkin pie filling is super convenient when you are making a pumpkin pie.
Canned pumpkin puree is just plain pumpkin. I personally wouldn’t use pumpkin pie filling as a substitute in this particular recipe. It will change the entire flavor. I also can’t guarantee that the end result would be the same in texture and taste!
MAKE DAIRY-FREE PUMPKIN BARS
Need to make these pumpkin squares dairy free? Simply replace the melted butter with coconut oil in the same amount. Then you will need to swap out the cream cheese frosting with a dairy free frosting.
DAIRY FREE CREAM CHEESE FROSTING
- 1/2 cup Vegan Butter
- 8 oz. Vegan Cream Cheese
- 3-4 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
Mix all ingredients together until smooth and creamy.
SUPPLIES NEEDED FOR GLUTEN FREE PUMPKIN BARS
I compiled a list of my favorite brands and products in case you have any questions or need to grab something quickly.
- Trader Joe’s pumpkin pie spice
- pumpkin puree
- Pamela’s Gluten Free Baking and Pancake Mix
- jelly roll pan with lid
- mixing bowls
- frosting spatula
- hand mixer
- rubber spatula
- wooden spoons
HOW LONG ARE PUMPKIN BARS GOOD FOR?
If stored in the refrigerator, they are good for approximately one week. They are best consumed or frozen in the first few days, as they will dry about a bit over time.
DO PUMPKIN BARS NEED TO BE REFRIGERATED?
I recommend refrigerating these bars because of the cream cheese frosting. Keeping them in the fridge in an air-tight container can help them to keep their moisture longer.
Gluten Free Pumpkin Bars
These gluten–free pumpkin bars come out soft and moist. A spiced pumpkin sheet cake topped with a fluffy cream cheese frosting.
- 2 cups 2 cups gluten-free flour blend or replace with Pamela's Gluten-Free Baking and Pancake Mix
- 1 tsp xanthan gum
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp baking powder
- 4 large eggs
- 1 2/3 cup granulated sugar
- 1 15 oz can pumpkin puree
- 1/2 cup melted butter or melted coconut oil
- 1/2 cup applesauce (unsweetened)
- 1/2 tsp vanilla extract
Cream Cheese Frosting
- 1 8 oz pkg cream cheese
- 2 tsp vanilla
- 2 cups powdered sugar
- 1 tbsp almond milk
Preheat the oven to 350 degrees and grease the jelly roll pan.
Whisk together all the dry ingredients in a separate large bowl.
With a hand mixer, in a separate bowl, beat eggs, sugar, pumpkin, melted butter or oil, applesauce and vanilla extract.
Gradually add dry ingredients mixture with a measuring cup to the wet ingredients and mix on low speed just until combined.
Spread batter in greased rimmed jelly roll pan.
Bake at 350 for 25-30 minutes or until the toothpick inserted center comes out clean.
Place the pan on a wire rack to cool.
Place cream cheese out on the counter to soften.
With a hand or stand mixer, beat all ingredients until creamy.
Add the powdered sugar ½ cup at a time.
Frost the bars after they have cooled completely and refrigerate until ready to serve or to store. Keep covered and stored in an airtight container in the fridge to keep them moist.
Notes: You can add these add-ins if you would like to kick the pumpkin bars up a notch or two: nuts like almonds, walnuts or pecans, chocolate chips
CHECK OUT MY OTHER PUMPKIN RECIPES
- Pumpkin Pie Recipe
- Whipped Pumpkin Butter
- Pumpkin Cinnamon Rolls
- Frosted Pumpkin Chocolate Chip Cookies
- Pumpkin Oreo Cheesecake Bars
- Pumpkin Chocolate Chip Bread
- Mini Pumpkin Spice Donuts
- Pumpkin Pie Spice Donuts
- Pumpkin Muffins
- Slow Cooker Pumpkin Butter
- Pumpkin Waffles with Cinnamon Syrup
- Pumpkin Spice Sugar Scrub
- Pumpkin Cake Roll
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