These gluten-free pumpkin bars will be the star of your next potluck. Made in a large baking pan, these bars have a cake-like texture with the added deliciousness of a sweet cream cheese mixture swirled throughout. The perfect fall dessert that kids love!
It is the time of the year where pumpkin is everywhere. From savory dishes to sweet treats, pumpkin is the base of every recipe. We couldn’t think of a better time to share our recipe for gluten free spiced pumpkin bars. They are a delicious way to kick off the pumpkin season!
Looking for more festive dishes? Enjoy all the fall flavors this year by checking out our Butternut Squash Sweet Potato Soup, Sweet Potato Crunch, Maple Cinnamon Roasted Butternut Squash and Crockpot Green Bean Casserole (Fresh Green Beans).
Pumpkin bars can easily be made gluten free. We use Cup4Cup, a 1:1 substitute gluten free flour for all-purpose and wheat flours. It is a flavorful blend that does not alter the taste of recipes, making it the perfect flour if aiming for the traditional flavors of pumpkin bars.
These pumpkin cream cheese bars are prepped, baked and ready to serve in under an hour. To get started, gather the equipment and ingredients then follow the step by step directions below.
Equipment
- 15″ x 10″ Large Glass Baking Dish
- large mixing bowl
- 2 medium mixing bowls
- measuring cups and spoons
- whisk
- hand mixer
- spatula
- non-stick cooking spray check for gluten-free
- butter knife
- spoon
Ingredients
- 1 1/2 cup granulated sugar
- 1/2 cup butter room temperature
- 15 ounce can pumpkin puree check for gluten free
- 2 teaspoons pure vanilla extract check for gluten free
- 4 large eggs room temperature
- 2 cups gluten free all purpose flour
- 2 teaspoons baking powder check for gluten free
- 1 teaspoon salt
- 1 teaspoon cinnamon check for gluten free
- 1/2 teaspoon nutmeg check for gluten free
- 1/4 teaspoon cloves check for gluten free
Cream Cheese Mixture
- 8 ounces cream cheese Room temperature.
- 1/3 cup powdered sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract check for gluten free
- 3 tablespoons gluten free all purpose flour
Label Check: full fat cream cheese is usually gluten-free. You’ll want to check packages of low fat and fat free cream cheese if substituting as gluten containing ingredients can be added to stabilize the product.
How To Make
Preheat the oven to 350°F then spray the baking pan with non-stick cooking spray or line the pan with parchment paper.
Blend the dry ingredients
In a medium bowl whisk the gluten free flour, baking powder, salt, cinnamon, nutmeg, and cloves together then set aside.
Blend the wet ingredients
In a large mixing bowl beat together the sugar, butter, and vanilla extract.
Add eggs one at a time, blending in between each egg. Then, stir in the pumpkin puree.
Fold dry ingredients into the wet
Add dry ingredients to the wet ingredients. Using a spatula, fold the ingredients together until just blended. Pour into the prepared baking pan.
Cream Cheese Mixture
Blend ingredients
To a medium sized mixing bowl, blend the cream cheese, sugar, and vanilla extract, mixing until smooth.
Add the gluten-free flour to the cream cheese mixture and stir in with a spatula.
Add cream cheese mixture to pumpkin mixture
Next, drop a spoonful of cream cheese mixture on top of the pumpkin mixture.
Drag a butter knife through the cream cheese and pumpkin mixture, moving back and forth to create “swirls”. If you have young chefs in the house, they will love helping at this step!
Bake
Bake for 30-40 minutes or until a toothpick inserted into the center of the bars comes out clean.
Let cool then serve as a mid afternoon treat, after dinner dessert or pack to bring to your next event. We hope you enjoy this decadent fall dessert!
Frequently Asked Questions
Since all blends are not created equal, you will want to read the ingredient label on your gluten-free flour blend. If xanthan gum is included as an ingredient in the blend, it is not necessary to additional. However, you will want to add xanthan gum to this recipe if not included as an ingredient.
We use a 15″ x 10″ Large Glass Baking Dish to make our bars. Be cautious not to go much bigger as the bars will be too thin and difficult to remove from the dish. If using a smaller dish like a 9×13 baking pan for a thicker bar, adjust the cooking time accordingly.
This recipe calls for pumpkin puree (NOT pie filling). Wondering about the difference between the two? Pumpkin pie filling has added spices and is pre-sweetened while pumpkin puree is plain pureed pumpkin.
Absolutely! It is a great recipe to make ahead to store in the fridge and remove when ready to slice and serve. These bars can even be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
More Canned Pumpkin Recipes
Baking and cooking with canned pumpkin is extremely easy and convenient. Check out these canned pumpkin recipes that are full of flavor.
- Gluten-Free Pumpkin Muffins
- Pumpkin Empanadas
- Easy Pumpkin Cinnamon Rolls
- Chocolate Chip Pumpkin Muffins
- Pumpkin Waffles
- Whole Wheat Pumpkin Pancakes
- Crockpot Creamy Pumpkin Chili Recipe
If you enjoyed these recipes make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Gluten Free Pumpkin Bars
Equipment
- 15" x 10" Large Glass Baking Dish
- large mixing bowl
- 2 medium mixing bowls
- measuring cups and spoons
- whisk
- hand mixer
- spatula
- non-stick cooking spray (check for gluten-free)
- butter knife
- spoon
Ingredients
- 1 1/2 cup granulated sugar
- 1/2 cup butter room temperature
- 15 ounce can pumpkin puree check for gluten free
- 2 teaspoons pure vanilla extract check for gluten free
- 4 large eggs room temperature
- 2 cups gluten free all purpose flour We used Cup4Cup Multipurpose flour
- 2 teaspoons baking powder check for gluten free
- 1 teaspoon salt
- 1 teaspoon cinnamon check for gluten free
- 1/2 teaspoon nutmeg check for gluten free
- 1/4 teaspoon cloves check for gluten free
Cream Cheese Mixture
- 8 ounces cream cheese Room temperature. Full fat cream cheese is usually GF. Check packages of low fat or fat free.
- 1/3 cup powdered sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract check for gluten free
- 3 tablespoons gluten free all purpose flour
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray the baking pan with non-stick cooking spray.
- Blend the dry ingredients. In a medium bowl whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Blend the wet ingredients. In a large mixing bowl beat together the sugar, butter, and vanilla. Add eggs one at a time, blending in between each egg. Stir in the pumpkin puree.
- Fold dry ingredients into the wet. Add dry ingredients to the wet ingredients. Using a spatula, fold the ingredients together until just blended. Pour into prepared baking pan.
Cream Cheese Mixture
- Blend ingredients. To a medium sized mixing bowl, blend the cream cheese, sugar, and vanilla. Mix until smooth. Add flour and stir in with a spatula.
- Add cream cheese mixture to pumpkin mixture. Drop spoonfuls of cream cheese mixture on top of the pumpkin mixture. Drag a butter knife through the cream cheese and pumpkin mixture back and forth to create "swirls".
- Bake. Bake for 30-40 minutes or until a toothpick inserted into the center of the bars comes out clean.
Notes
Spice Note:
Individual herbs and spices do not typically contain gluten, however, sometimes a non-gluten anti-caking agent (e.g. calcium silicate, silicon dioxide, or sodium aluminum silica) may be added. Spices can be adulterated with wheat flour or wheat starch to reduce cost, but this is rare.Tips
- Add xanthan gum to this recipe if missing as an ingredient in your gluten-free flour blend
- Adjust the cooking time accordingly based on the size of the baking dish
- Double check the can is pumpkin puree (NOT pie filling) before blending into the wet ingredients
Nutrition
Delicious Simple Family Recipes
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