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Gluten-Free Pumpkin Cake Bars are the best thing I’ve ever baked.
There, I said it!
My apologies to the plethora of gluten-free baked goods here on Iowa Girl Eats, but these ultra-tender, super-moist, and fragrant pumpkin cake bars, slathered with rich and fluffy cream cheese frosting, are truly the BEST.
They’re the perfect fall treat to enjoy with a cup of coffee or tea, or share for the holidays. Nobody would ever guess these bars are gluten-free, and they’re easy to make dairy-free, too!
Main Ingredients for Gluten-Free Pumpkin Cake Bars
Raid the pantry and spice cupboard for the main ingredients needed to whip up these dreamy bars:
- Pumpkin puree: I am brand loyal when it comes to pumpkin puree – some brands are gritty – and stick with Libby’s pure pumpkin.
- Gluten-free baking flour blend: I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Be sure whatever blend you use contains a binder like xanthan gum.
- Sugar and spice: granulated sugar, pumpkin pie spice, and an extra pinch of cinnamon make these cake bars taste AND smell incredible. (No pumpkin pie spice on hand? Check out my homemade recipe below.)
- Eggs: for structure and texture.
- Vegetable or canola oil: ensures the bars are extra moist.
For the Cream Cheese Frosting:
- Cream cheese: full fat or 1/3 less fat both work great, or use your favorite dairy-free cream cheese.
- Butter: or use vegan butter to keep the bars dairy-free.
- Cinnamon and vanilla extract: for cozy flavor.
- Powdered sugar: for structure and sweetness.
Psst! Pillsbury cream cheese frosting is both gluten AND dairy-free! You’ll need two tubs for these cake bars if you want to go that route.
Easy Homemade Pumpkin Pie Spice
Pumpkin Pie Spice is a hot commodity in the fall and around the holidays. My grocery store was completely out the last time I was there! #greatminds
Luckily, homemade pumpkin pie spice is a cinch to make. Add the following ingredients to a small Ziploc bag or mason jar with a lid, then shake to combine:
- 1-1/2 Tablespoons cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
Top Tips for Making Gluten-Free Pumpkin Bars
- Spoon-and-level: to ensure you’re adding the correct amount of flour to the recipe, use the spoon-and-level method for measuring, rather than scooping the measuring cup directly into the container of flour, which compacts it.
- No flour substitutions: don’t swap the gluten-free baking flour blend for a single flour or starch, like almond flour or tapioca starch. This recipe was formulated to work with a blend of flours and starches.
- Smooth cream cheese frosting: make sure your butter and cream cheese are both at room temperature before whipping up the frosting so it’s smooth, creamy, and lump-free.
- Clean cuts: pop the frosted cake in the refrigerator until the frosting has set for cleaner cuts.
- Refrigerate leftovers: because the frosting is cream cheese-based, leftovers of the cake need to be refrigerated. You can bake the cake a couple days ahead of time and store it covered on the counter, then make the frosting just before serving if you’d like to work ahead.
Make Gluten-Free Pie Crust
How to Make This Recipe
Step 1: Mix the wet ingredients.
To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add granulated sugar and vegetable oil, then mix until smooth.
Add canned pumpkin puree, then mix until smooth.
Next, add eggs one at a time, mixing on low speed until just combined before adding the next one, followed by vanilla extract.
Step 2: Add the dry ingredients.
In a separate mixing bowl, whisk together gluten-free baking flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Add the dry ingredients to the wet ingredients in two batches, mixing until just combined before adding the next batch.
Remove the bowl from the stand, then use a spatula to give the batter a big stir, ensuring nothing has settled into the bottom.
The Best Way to Measure Flour
The best way to measure flour is to use the “spoon-and-level” method. Spoon flour into a measuring cup until it’s heaping over the top, then level it off with the back of a knife rather than scooping the measuring cup directly into the flour container, which compacts the flour.
Step 3: Bake the cake bars.
Scrape the batter into a nonstick-sprayed 9×13″ baking dish, then smooth the top and bake at 350 degrees for 28-30 minutes, or until a toothpick inserted into the center comes out completely clean.
Let the cake cool COMPLETELY, otherwise the frosting can melt.
Don’t Over-Brown the Bars
Check on the bars at the halfway point. If the edges and corners are already browning, gently place a piece of foil on top, then continue to bake until the center is completely set.
Step 4: Frost with Cream Cheese Frosting.
Once the cake has completely cooled, slather the top with rich and decadent homemade Cream Cheese Frosting. This stuff is the BEST!
Cream together softened butter, cream cheese, cinnamon, salt, and vanilla extract until smooth and fluffy, about 1 minute.
Next, mix in powdered sugar a little bit at a time until the frosting is thick and creamy.
Slather the frosting over the bars using an offset spatula, then add a dusting of cinnamon for a gorgeous fall finish.
How to Make-Ahead, Serve, and Store
The Pumpkin Cake Bars are ready to slice and serve after they’ve been frosted. Leftovers will need to be refrigerated because of the cream cheese in the frosting.
- To make ahead: bake the cake a couple days ahead of time, then make the frosting just before serving.
- To serve: pop the frosted cake in the refrigerator just until the frosting has set so the slices look cleaner and more professional-looking.
- To store: store the frosted cake in the refrigerator for up to 5 days.
I hope you love every bite of these gorgeous and outrageously delicious fall dessert bars – enjoy!
More Gluten-Free Pumpkin Treats
- Super-Moist Gluten-Free Pumpkin Muffins
- Gluten-Free Pumpkin Bread
- Pumpkin-Spice Chocolate-Covered Pretzels
- Gluten-Free Pumpkin Cupcakes
- Soft-Batch Pumpkin Gingersnap Chocolate Chip Cookies
Gluten-Free Pumpkin Cake Bars
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Equipment
Ingredients
- 2 cups gluten-free baking flour blend WITH binder see notes
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1-1/4 cups granulated sugar
- 3/4 cup vegetable or canola oil
- 15 oz can pumpkin puree Libby’s recommended
- 3 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened to room temperature
- 1/2 cup (1 stick) butter softened to room temperature
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 teaspoon vanilla
- 3 cups powdered sugar
Instructions
-
Preheat the oven to 350 degrees then spray a 9×13” baking pan with nonstick spray and set aside.
-
To a medium-size mixing bowl add the gluten-free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
-
To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add the sugar and oil then mix on medium speed until combined. Add the pumpkin puree then mix until smooth and combined. Add the eggs one at a time, mixing on low until just combined before adding the next one. Add the vanilla extract then mix to combine.
-
Add the dry ingredients in two batches, mixing until just combined before adding the second batch. Use a spatula to give the batter a big stir to ensure all the ingredients are well combined then scrape the batter into the prepared baking pan and smooth the top.
-
Bake until the center of the bars are completely set and a toothpick inserted into the center comes out clean, 28-30 minutes, rotating the pan halfway through. Note: if the corners or edges of the cake are browning before the center has completely set, loosely place a piece of foil on top and continue baking. The cake will puff up while baking, but sink slightly while cooling. Let the bars cool completely then frost and slice into squares. Store the frosted cake covered in the refrigerator for up to 5 days.
For the Cream Cheese Frosting:
-
Add the softened cream cheese, softened butter, cinnamon, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then beat on medium-high speed until smooth and creamy, 1 minute. Add the vanilla then mix to combine. Scrape down the sides of the bowl.
-
Add the powdered sugar 1 cup at a time, beating until smooth and creamy before adding the next cup, scraping down the sides of the bowl as needed. After incorporating the last cup of powdered sugar, beat the frosting on high for 30 seconds. Frost the cooled pumpkin bars with an offset spatula then slice into squares. Optional for cleaner cuts: refrigerate the cake until the frosting has set before slicing.
Notes
- I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Your results may vary if using a different GF flour blend. Be sure that whatever blend you use already has a binder such as xanthan gum in the mix.
- If you want to work ahead, bake the cake a couple days ahead of time then store covered on the counter. Make the frosting fresh before serving since the cake will need to be refrigerated after frosting (that said, the cold cake + frosting is still incredibly delicious!)
Nutrition
Photos by Ashley McLaughlin
READ: Gluten-Free Pumpkin Cake Bars with Cream Cheese Frosting