Can I make gluten free pumpkin bars dairy-free?

Yes. Swap regular milk for almond or oat milk, and use vegan butter with almond-based cream cheese for the frosting. The texture stays soft and the flavor remains cozy and rich.

What’s the best flour for gluten free pumpkin bars?

A 1:1 gluten free flour blend that contains xanthan gum works best. Brands like King Arthur or Bob’s Red Mill give structure to the bars so they slice cleanly without crumbling.

Can I bake pumpkin bars in a 9x13 pan instead of a jelly roll pan?

Absolutely. A 9x13 pan makes slightly thicker bars. Just add about 5 extra minutes to the baking time and check for doneness by gently pressing the center—it should spring back.

How long do gluten free pumpkin bars stay fresh?

They last up to 5 days in the fridge when stored in an airtight container. For longer storage, freeze the unfrosted bars for up to 2 months and frost them after thawing.

Easy Gluten-Free Pumpkin Bars – Soft, Spiced & Comforting

Name: Gluten Free Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 36 bars
Cuisine: American
Ingredients: 1 1/2 cups gluten-free 1:1 baking flour; 1 tsp baking soda; 1 tsp baking powder; 3/4 tsp salt; 1 1/2 tsp cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 15 oz pumpkin puree; 1/4 cup milk (or almond milk); 2 tsp vanilla extract; 3 large eggs; 3/4 cup white sugar; 1/2 cup brown sugar; 2/3 cup vegetable oil; 1/2 cup butter (room temperature); 8 oz cream cheese (room temperature); 3 cups powdered sugar; 1 tsp vanilla

Description

Moist, spiced gluten free pumpkin bars topped with creamy frosting. Perfect fall dessert for gatherings or cozy nights in.

Ingredients

Scale

1 1/2 cups gluten-free 1:1 baking flour

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1 1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp ground nutmeg

15 oz pumpkin puree

1/4 cup milk (or almond milk)

2 tsp vanilla extract

3 large eggs

3/4 cup white sugar

1/2 cup brown sugar

2/3 cup vegetable oil

1/2 cup butter (room temperature)

8 oz cream cheese (room temperature)

3 cups powdered sugar

1 tsp vanilla

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Instructions

1. Preheat oven to 375°F and grease a 10×15 inch jelly roll pan.

2. Whisk flour, baking soda, baking powder, salt, and spices in a bowl.

3. Mix pumpkin, milk, and vanilla in a separate bowl.

4. Beat eggs, white sugar, and brown sugar until pale and fluffy. Slowly add oil.

5. Alternate adding dry mixture and pumpkin mixture to the egg mixture.

6. Pour batter into pan, spread evenly, and bake 25–30 minutes.

7. Cool completely before frosting.

8. Beat butter and cream cheese until smooth, add powdered sugar and vanilla, and whip until fluffy.

9. Spread frosting over cooled bars. Chill before slicing.

Notes

Store bars in an airtight container in the fridge for up to 5 days.

Freeze unfrosted bars for up to 2 months, then frost before serving.

Dairy-free substitutions: almond milk, vegan butter, almond cream cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 18g
Sodium: 120mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg