Gluten-Free Pumpkin Bars

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These Gluten-Free Pumpkin Bars feature soft, sweet, spiced cake-like bars topped with cashew cream frosting or coconut cream frosting for the perfect fall treat! We provide a dairy-free option, too.

woman holding a stack of gluten free pumpkin bars - side shot

These are my go-to dessert bars for anyone craving Fall baking but needing an easy gluten-free (and even dairy-free) option. They are basically foolproof! Even if you wing it, they still turn out delicious! And if you’re new to gluten-free baking, you’ll love how easy they are to get right every time.

So whether you’re baking for a friend, family, or yourself, we have you covered!

Prep Tips Before You Bake

Use room-temperature eggs to make them easier to incorporate.
Not all gluten-free 1:1 flours are the same – each brand blends ingredients differently, which can affect the final texture, making the flour either softer or denser. While any 1:1 blend should still work for this recipe, I personally prefer using a mix of almond flour and oat flour for more consistent results.
Use the right pan. If you don’t have a jelly pan, you can use a 9×13 baking dish instead. Just note that the bars might take longer to bake. So, keep a close eye on the oven, and adjust accordingly.
Prepare the frosting in advance. If you’re making one of our dairy-free frostings, we highly recommend making a double batch a day in advance. This ensures you have plenty of time to soak cashews or chill the coconut cream and that the frosting is ready to go.

Ingredients & Substitutions

Gluten-Free Flours – We use a gluten-free flour blend consisting of gluten-free oat flour and blanched almond flour to keep these bars gluten-free without sacrificing the soft, cake-like consistency. If preferred, you can substitute 1 ⅔ cups of a 1:1 all-purpose gluten-free flour (around 230 grams) for both flours.
Spices – Ground cinnamon and pumpkin pie spice create a warm flavor.

ingredients for gluten free pumpkin bars - eggs, spices, canned pumpkin, maple syrup, and gluten free flours

Ingredient Swap: If you don’t have pumpkin pie spice, you can create a DIY version with ¼ teaspoon each of nutmeg, cloves, ginger, and allspice.

Aluminum-Free Baking Powder and Baking Soda – These act as leavening agents, helping the bars rise and become fluffy. Make sure they’re fresh for the best result! Tip– It’s best to use aluminum-free baking powder to avoid any metal aftertaste.
Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin!

Pro-Tip: There is a big moisture difference between brands (especially Libby’s and Farmer’s Market) pumpkin puree. Which made a noticeable difference in the texture, too dry or too moist. I prefer to use Libby’s or Whole Foods Market 365 Pumpkin Puree.

Greek Yogurt – Adds a nice tang and contributes to the tender texture without the need for butter or vegan butter. To keep this recipe for pumpkin bars dairy-free, feel free to use non-dairy yogurt or plant-based sour cream.
Cane Sugar – Use a sugar substitute to keep this recipe low-sugar yet just as tasty! Keep in mind that sugar substitutes tend to be sweeter than regular sugar.
Eggs – We haven’t tested this recipe with an egg substitute and can’t guarantee your results if you do.
Maple Syrup – A natural sweetener that adds more depth to the flavor.
Vanilla Extract – A baking essential! Use pure vanilla extract, not imitation vanilla for the best results.

Feel free to include mix-ins like white chocolate chips, dark chocolate chips, or chopped nuts!

How to Make Gluten-Free Pumpkin Bars

If you’re making the coconut whip frosting, place the cans of coconut cream in the very back of your fridge for 12-24 hours to solidify.

Prep and preheat. Before you begin, preheat your oven. Then, grease or line a jelly roll pan with parchment paper. We want a pan that is 15 inches by 10 inches with a 1-inch high rim!
Whisk the dry ingredients. Add all the dry ingredients to a large bowl, and whisk to combine.
Beat the wet ingredients. Use a hand mixer or stand mixer to beat the wet ingredients until they’re smooth and creamy.

two bowls of batter , one dry ingredients, one wet ingredients for gluten free pumpkin bars. Overhead angle

a bowl of mixed orange batter for gluten free pumpkin bars.

Combine. Working slowly, add the dry ingredients to the bowl of wet ingredients, gently mixing just until smooth. Be careful not to overmix, or your bars will be dense and tough!
Bake. Transfer the batter to the prepared pan, and bake until a knife inserted into the center comes out clean.

Note – Start checking your gluten-free pumpkin bars for doneness around the 22 minute mark. If they’re browning too quickly, cover the pan with aluminum foil, and continue to bake until the center is set.

unbaked pumpkin bar batter spread on a sheet pan.

baked gluten free pumpkin bar batter spread on a sheet pan.

Frost. Let the bars cool completely before frosting. Spreading the frosting on warm bars could cause the frosting to melt causing the bars to become a bit soggy!

baked and frosted gluten free pumpkin bars on a sheet pan, sliced into squares

Topping Ideas

Of course, you can serve these easy gluten-free pumpkin bars on their own, but every dessert is better with a topping! To make them extra decadent, we love to use our cashew cream frosting or coconut cream frosting. However, you can use any store-bought or homemade frosting you like best. Or, you can simply add a dusting of powdered sugar.

Then, add a sprinkle of chopped nuts such as pecans, peanuts, or walnuts, grated nutmeg, chocolate chips, or coconut flakes for extra flavor and texture.

stack of frosted gluten free pumpkin bars, side angle

frosted gluten free pumpkin bar with a bite taken out of it

More of Our Favorite

Gluten-Free Pumpkin Recipes

Common Questions

How do I store leftovers?

Once cool, you can transfer leftover pumpkin bars to an airtight container, and store them in the refrigerator for up to one week.

Can I freeze leftover pumpkin bars?

Yes! You can freeze unfrosted or frosted bars for up to 3 months. To keep them fresh, wrap each bar with aluminum foil. Then, transfer them to an airtight container or sealable bag. Thaw in the fridge overnight when ready to serve.