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Gluten-Free Pumpkin Bars With Cream Cheese Frosting

Gluten-free pumpkin bars with cream cheese frosting are baked until set with a clean toothpick, then topped with a thick, swirled vanilla-cinnamon frosting. The golden-orange bars stay tender and slice clean after a brief chill.
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Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
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
  • 0.25 cup unsalted butter
  • 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 pumpkin bars
  1. Preheat oven to 350F and grease a 15x10 rimmed baking sheet.
  2. Whisk together GF flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla until smooth.
  4. Fold the flour mixture into the wet ingredients until evenly combined.
  5. Spread the batter into the prepared pan and level the top.
  6. Bake at 350F for 25-28 minutes, until a toothpick comes out clean.
  7. Cool completely before frosting.
Make and apply the cream cheese frosting
  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar, vanilla, cinnamon, nutmeg, and milk, then beat until very fluffy.
  3. Spread frosting over the cooled bars and dust with cinnamon.
  4. Refrigerate for 30 minutes before cutting.

Notes

For the cleanest slices, let the bars cool fully and chill the frosted bars for the full 30 minutes before cutting. Store covered in the refrigerator for up to 4 days; freeze unfrosted bars for up to 2 months and thaw overnight in the fridge, then frost. For a lighter swap, use low-fat cream cheese and reduce the milk slightly to keep the frosting thick.