Gluten-Free Pumpkin Bars Recipe You Would Enjoy
Pumpkin bars are a delightful fall treat, blending the comforting warmth of pumpkin and spices into a soft, cake-like dessert. Made with gluten-free flour and a generous amount of cinnamon, nutmeg, ginger, and cloves, these bars offer a balanced mix of sweetness and spice in every bite. Their texture is moist and slightly airy, thanks to the pumpkin puree, which keeps them tender without the need for excessive oil or butter.
To elevate these bars, a layer of cream cheese frosting can be spread across the top, adding a creamy, tangy contrast to the spiced sweetness. This frosting melts slightly into the pumpkin, creating a velvety finish that is as visually appealing as it is delicious.
Below is my special recipe for the easy-to-make gluten free pumpkin bars recipe.
Gluten Free Pumpkin Bars Recipe
Equipment
- 9x13 inch baking dish
- Hand mixer Or stand mixer (for frosting)
- stand mixer Or hand mixer (for frosting)
- Parchment paper (optional for lining)
Ingredients
For the Pumpkin Bars:
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup gluten-free all-purpose flour with xanthan gum, if needed
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/4 cup coconut oil Or melted butter
- 1/4 cup melted butter Or Coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
For the Cream Cheese Frosting (optional but recommended):
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tsp milk or quantity as needed for desired consistency
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (175°C).
- Grease the 9x13-inch baking dish or line it with parchment paper for easy removal.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, coconut oil (or melted butter), eggs, and vanilla extract until smooth.
Combine Dry Ingredients:
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Bake the Pumpkin Bars:
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely before frosting (if using).
Prepare the Cream Cheese Frosting (optional):
- In a medium bowl, beat the softened cream cheese and butter until smooth.
- Add the powdered sugar and vanilla extract, beating until creamy. Add milk as needed for the desired consistency.
Frost and Serve:
- Spread the cream cheese frosting evenly over the cooled pumpkin bars.
- Slice into squares and serve.
