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Gluten-Free Pumpkin Bars With Cream Cheese Frosting

Gluten-Free Pumpkin Bars with Cream Cheese Frosting are tender, spiced pumpkin squares baked until a toothpick comes out clean. They’re finished with a thick, fluffy cream cheese frosting swirled on top and chilled for clean slicing.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
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
  • 1 stand mixer

Method
 

Bake the pumpkin bars
  1. Preheat oven to 350F and grease a 15x10 rimmed baking sheet so the bars release cleanly.
  2. Whisk gluten-free all-purpose flour blend (with xanthan gum), baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined with no visible streaks.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth and glossy.
  4. Fold the flour mixture into the pumpkin mixture until just combined, leaving no dry pockets.
  5. Spread the batter in the pan into an even layer, smoothing the top for consistent baking.
  6. Bake at 350F for 25-28 minutes until a toothpick inserted in the center comes out clean.
  7. Cool completely on the pan so the frosting won’t melt or slide.
Frost and chill
  1. Beat cream cheese, softened and unsalted butter, softened until smooth and free of lumps.
  2. Add powdered sugar, vanilla, cinnamon, nutmeg, and milk, then beat until thick and smooth.
  3. Beat for a bit longer until the frosting looks very fluffy with a lighter texture.
  4. Spread the frosting over the cooled bars and swirl across the top for a thick, even finish.
  5. Dust with cinnamon so the frosting has a spiced top layer.
  6. Refrigerate for 30 minutes before cutting so the bars slice cleanly.

Notes

For the neatest slices, cool the bars completely before frosting and refrigerate long enough for the frosting to set. Store covered in the refrigerator for up to 4 days; freeze frosted bars for up to 2 months, thawing overnight in the fridge. For a dairy-free swap, use a dairy-free cream cheese and plant butter in the frosting and use dairy-free milk in the same amount.