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Gluten-Free Pumpkin Bars With Cream Cheese Frosting

Gluten-free pumpkin bars with cream cheese frosting made in one pan, baked until set and topped with a thick, fluffy frosting swirl. Golden-orange bars with warm spice flavor and a cinnamon dusting, ready to cut into neat squares.
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Prep Time 20 minutes
Cook Time 30 minutes
refrigerating 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 4 eggs
  • 1.67 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla
For cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the gluten-free bars
  1. Preheat the oven to 350F and grease a 15x10 rimmed baking sheet so the bars release cleanly. The pan should look lightly coated, not wet.
  2. Whisk the gluten-free all-purpose flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined. Stop when there are no visible spice clumps.
  3. Beat the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth. The mixture should look glossy and uniform before combining.
  4. Fold the flour mixture into the pumpkin mixture until just combined. Mix only until you no longer see dry streaks.
  5. Spread the batter into the prepared sheet pan and level the top. The corners should be filled in an even layer.
  6. Bake at 350F for 25-28 minutes until a toothpick inserted in the center comes out clean. Look for edges that pull slightly away from the pan.
  7. Cool the bars completely on the pan before frosting. They should be fully cooled to the touch.
Make and frost
  1. Beat the cream cheese and butter until smooth. The mixture should look silky with no lumps.
  2. Add powdered sugar, vanilla, cinnamon, nutmeg, and milk, then beat until fully incorporated. The frosting should be thick and smooth.
  3. Beat the frosting until very fluffy for a lighter texture. It should hold soft peaks when you lift the mixer.
  4. Spread the fluffy frosting over the cooled bars. Use a spatula to cover the top evenly, reaching the edges.
  5. Dust the top with cinnamon. Aim for an even, light layer so it’s visible but not heavy.
  6. Refrigerate for 30 minutes before cutting to set the frosting. The bars should be firm enough to slice cleanly.

Notes

Pro tip: cool the bars completely before frosting so the cream cheese layer doesn’t melt or slide. Store covered in the refrigerator up to 4 days; freeze frosted bars up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use dairy-free cream cheese and butter sticks for the frosting if needed.