Gluten-free Pumpkin Bars with Cream Cheese Frosting

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Yields 40 bars

Cake-like spiced gluten-free pumpkin bars are frosted with a delicious cream cheese frosting. They're rich, so you can cut them small and serve a whole group!


  • 2 cups good all-purpose gluten-free flour blend*
  • 1 tsp. xanthan gum(omit if your flour blend has xanthan gum already in it)
  • 3 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 small can (15 oz.) pure pumpkin
  • 4 eggs
  • 1 2/3 cup sugar
  • 1/2 cup oil or melted unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. pure vanilla extract
  • Frosting

  • 3 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar


  1. In a small bowl, whisk together gluten-free flour blend, xanthan gum (if needed), cinnamon, baking powder, salt, and baking soda. Set aside.
  2. In the bowl of your mixer, beat the pumpkin, eggs, sugar, oil or melted butter, unsweetened applesauce, and pure vanilla extract until light and fluffy, about 3 minutes.
  3. With the mixer on low, add the flour mixture. Mix just until the flour is mixed in.
  4. Spread in an ungreased 13x18x1" pan, called a jelly roll pan.
  5. Bake at 350° for 25-30 minutes or until toothpick inserted in the center comes out with moist crumbs or clean.
  6. Cool.
  7. In a small mixing bowl, use a hand mixer or stand mixer to beat together the frosting ingredients until well mixed.
  8. Frost the bars once they have cooled completely.
  9. Refrigerate until ready to serve. These cut much easier when they are chilled.


Recipe Notes

*This recipe has been tested numerous times successfully with each of these flours: Gluten-free Mama's Almond Blend All-purpose flour and gfJules gluten-free flour. See blog post for all other recommended ingredients.
© 2013 My Gluten-free Kitchen. All rights reserved.