Softest Gluten-Free Pumpkin Bars with Cream Cheese Frosting

By Amanda Paa – Updated October 1, 2024
5 from 3 votes
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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gluten-free pumpkin bars cut into squares

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.

gluten free pumpkin bars cut and showing crumb
hand holding a gluten-free pumpkin bar

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
ingredients for gluten free pumpkin bars on a white backround
pumpkin bar batter in a clear bowl with spatula

How to Make Gluten-Free Pumpkin Bars

  1. In a large bowl, whisk together wet ingredients until smooth.
  2. In a small bowl, whisk together dry ingredients. Add to wet ingredients and stir until no lumps are found.
  3. 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.
  4. 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.
gluten-free pumpkin bars, sliced

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.

More Gluten-Free Pumpkin Recipes:

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pumpkin bars cut into squares

Softest Gluten-Free Pumpkin Bars

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.
5 from 3 votes
Prep Time :15 minutes
Cook Time :20 minutes
Yield: 16 bars
Author: Amanda Paa

Ingredients

  • 225 grams pumpkin puree (canned pumpkin)
  • 2 large eggs, room temperature
  • 55 grams (4 tablespoons) neutral oil (I use organic sunflower oil)
  • 55 grams (4 tablespoons) unsalted butter, melted
  • 80 grams brown sugar
  • 80 grams granulated sugar
  • 1 teaspoon pure vanilla extract
  • 125 grams Bob’s Red Mill 1-1 Gluten-Free All-Purpose Flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Cream Cheese Frosting

  • 170 grams (6 ounces) softened cream cheese
  • 55 grams (4 tablespoons) softened butter
  • 110 grams powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • pinch of fine salt

Instructions 

  • Preheat oven to 350 degrees F.
  • 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.

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September 30, 2024

COMMENT & RATE

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.

Amanda

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Recipe Rating




5 from 3 votes

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10 comments

  1. farmerma

    can this be microwaved? If so, how?

    • Amanda Paa

      Hi! I haven’t tested this in a microwave. I think it would turn out gummy.

  2. Alicia Kleppinger

    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!!!

  3. Christine Peterson

    Could I use regular AP flour instead of GF?

    • Amanda Paa

      That shouldn’t be an issue. Let me know if you try it!

  4. Mschray

    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

      hello! you could try all oil in the bars and then skip the butter in the frosting.

  5. Erin Bennett

    5 stars
    GF and wheat-eaters both loved these! Will definitely make again!

  6. Danielle

    5 stars
    Very versatile recipe- made into a loaf and muffins instead & baked perfectly. So moist & delicious!

  7. Sara

    5 stars
    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 😍