These perfectly soft and slightly dense gluten-free pumpkin bars are a fall dream! You can pick them up and eat with your hand, differentiating them from a cake. The cinnamon and cardamom really add to their wonderful flavor. These bars are incredibly easy to make; just a bowl and whisk and into the oven in 15 minutes. The cream cheese frosting is substantial and not too sweet, balanced with butter and a little salt.
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What sets these gluten-free pumpkin bars apart:
This recipe has been a long time in the making. Last December I finally landed on the one I’m sharing below, but I felt like it was too late in pumpkin season to post. Well, I’m done gatekeeping because you need these in your life every single fall from here on out!
I have yet to find one person who doesn’t love these perfectly moist, slightly dense, soft, and flavorful gluten-free pumpkin bars. (And nobody can tell they’re a gluten-free dessert.) They’re like biting into a heavenly, pumpkin pillow! And when I say they’re easy to make, I mean E A S Y; mixed in a bowl and into the oven in 15 minutes. Each piece can be picked up and eaten from your hand, a must for it to be called a bar.
The cream cheese frosting is substantial and not cloyingly sweet, balanced with butter and a pinch of salt. The creaminess is such a perfect match for the warmly spiced bars beneath. You won’t find any pumpkin pie spice in the recipe; I find it too overwhelming.Cinnamon and cardamom are the subtle stars (I use this combination in my Gluten-Free Pumpkin Muffins, too), their scents filling your home with fall as the bars bake.
Main Ingredients for Gluten-Free Pumpkin Bars
Bob’s Red Mill 1-1 Gluten-Free Flour
Pumpkin Puree
White & Brown Sugar
Butter & Oil
Eggs
Cinnamon & Cardamom
Cream Cheese
How to Make Gluten-Free Pumpkin Bars
In a large bowl, whisk together wet ingredients until smooth.
In a small bowl, whisk together dry ingredients. Add to wet ingredients and stir until no lumps are found.
Pour batter into a greased 9×9 inch baking pan. Use spoon to spread the batter evenly. Bake at 350 degrees F for 18 to 20 minutes, until toothpick comes out with a few crumbs.
Remove cake from oven and let fully cool on cooling rack. Meanwhile beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat again until light, smooth, and whipped. Frost pumpkin bars and enjoy.
Storing Gluten-Free Pumpkin Bars
I personally love these bars cold from the fridge. You’ll know what I mean once you try one this way! Cold bars are much easier to cut as well, with far less crumbs and sharper edges.
You can certainly leave the bars on the counter the day you make them, but store them in the fridge from then on, always covered so they don’t dry out. They’ll last at least 4 days in the refrigerator.
These perfectly soft and slightly dense gluten-free pumpkin bars are a fall dream! The cinnamon and cardamom add to their wonderful flavor. And they are incredibly easy to make; just a bowl and whisk. The cream cheese frosting is substantial and not too sweet, balanced with butter and a little salt.
In a large bowl, whisk together pumpkin, eggs, oil, butter, brown sugar, granulated sugar, and vanilla until smooth.
In a small bowl, whisk together flour, salt, cardamom, cinnamon, baking powder, and baking soda. Add dry mix to wet ingredients and stir until no lumps are found. (You can't overmix because there is no gluten, so it won't get tough.)
Pour batter into a greased or parchment lined 9×9 inch baking pan. Use spoon to spread the batter evenly. Bake for 18 to 20 minutes, until toothpick comes out with a few crumbs. Remove cake from oven and let fully cool on cooling rack.
Meanwhile beat cream cheese and butter until smooth (I use a hand mixer). Add powdered sugar, vanilla, and salt. Beat again until light, smooth, and whipped. Once bars are fully cool, frost and enjoy. Store them covered in the fridge for up to 4 days.
I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.
I would love to make these bars but is there something else I can use to replace the butter in the bars and frosting that will still produce a great pumpkin bar?
farmerma
October 11, 2024
can this be microwaved? If so, how?
Amanda Paa
October 11, 2024
Hi! I haven’t tested this in a microwave. I think it would turn out gummy.
Alicia Kleppinger
October 11, 2024
I made these with vegan butter and they turned out amazing! They are so soft & moist and the perfect amount of spice. You nailed this recipe Amanda!!!
Christine Peterson
October 7, 2024
Could I use regular AP flour instead of GF?
Amanda Paa
October 7, 2024
That shouldn’t be an issue. Let me know if you try it!
Mschray
October 6, 2024
I would love to make these bars but is there something else I can use to replace the butter in the bars and frosting that will still produce a great pumpkin bar?
Amanda Paa
October 7, 2024
hello! you could try all oil in the bars and then skip the butter in the frosting.
Erin Bennett
October 6, 2024
GF and wheat-eaters both loved these! Will definitely make again!
Danielle
October 4, 2024
Very versatile recipe- made into a loaf and muffins instead & baked perfectly. So moist & delicious!
Sara
October 3, 2024
They are insane!! The softest pumpkin bar. They melt in your mouth and are so good cold out of the fridge. Great job on creating these 😍