These gluten-free pumpkin bars are 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 when 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 gf 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).
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.
Ingredients
- 1 1/2 cup granulated sugar
- 1/2 cup butter room temperature
- 15 ounce can pumpkin puree ✅
- 2 teaspoons pure vanilla extract ✅
- 4 large eggs room temperature
- 2 cups gluten free all purpose flour
- 2 teaspoons baking powder ✅
- 1 teaspoon salt
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon nutmeg ✅
- 1/4 teaspoon cloves c ✅
Cream Cheese Mixture
- 8 ounces cream cheese Room temperature ✅
- 1/3 cup powdered sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract ✅
- 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.
In a medium bowl whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together then set aside.
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.
Add dry ingredients to the wet ingredients. Using a spatula, fold the ingredients together until just blended. Pour into the prepared baking pan.
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.
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 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!
Tips and Tricks
- Use Fresh Ingredients: Make sure your baking powder, spices, and other ingredients are fresh. Older spices can lose their flavor, which can affect the taste of your bars.
- Room Temperature Ingredients: Allow your cream cheese to come to room temperature before blending it. This ensures a smoother and creamier texture when mixing it with the other ingredients.
- Don’t Overmix: When combining the dry ingredients with the wet ingredients, be careful not to overmix. Overmixing can lead to a denser texture in the final product. Mix just until the ingredients are combined.
- Pan Size: Make sure to use the recommended baking pan size in your recipe. Using a pan that is too small or too large can affect the baking time and the texture of the bars.
- Test for Doneness: To check if the bars are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not batter), they are ready. Baking times can vary, so start checking at the lower end of the suggested range.
- Cooling Time: Allow the bars to cool in the pan on a wire rack for about 1 hour before cutting. This helps them set and makes them easier to slice cleanly.
- Refrigeration: These bars can be even better when chilled. After they’ve cooled at room temperature, you can refrigerate them for a few hours or overnight to firm up the cream cheese layer and enhance the flavor.
- Optional Toppings: You can add a sprinkle of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce for extra flavor and presentation.
FAQ
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 add. 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.
Storage Instructions
To store your pumpkin cream cheese bars and maintain their freshness, follow these simple steps. After baking, allow the bars to cool entirely at room temperature, which typically takes about an hour. Once cooled, cut them into individual portions for easier serving and to keep them fresh. To store, place the bars in an airtight container or wrap them tightly with plastic wrap or aluminum foil, and then refrigerate them. If you need to stack the bars, separate the layers with parchment paper or wax paper to prevent sticking.
These bars can be safely stored in the refrigerator for approximately 3 to 4 days. Beyond this timeframe, their texture and flavor may begin to deteriorate. If you intend to keep them for a more extended period, consider freezing them. Wrap individual bars or layers of bars in plastic wrap, place them in a freezer-safe container or resealable freezer bag, and label with the date. Pumpkin bars can be frozen for up to 2 to 3 months.
When you’re ready to enjoy frozen bars, transfer them to the refrigerator to thaw overnight. This gradual thawing process helps maintain their texture and flavor. Alternatively, you can microwave individual bars on a low setting for a quick thaw. Remember that the cream cheese layer contains dairy, so refrigeration is crucial to prevent spoilage. For the best taste and texture, serve these delightful pumpkin cream cheese bars chilled, right from the refrigerator.
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
- Gluten-Free Pumpkin Roll
- Gluten Free Pumpkin Pancakes
- Chocolate Chip Pumpkin Muffins
- Pumpkin Waffles
- Pumpkin Pancakes
- Crockpot Creamy Pumpkin Chili Recipe
- Gluten-Free Impossible Pumpkin Pie
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Pumpkin Bars Recipe
Equipment
- 15" x 10" Large Glass Baking Dish
- large mixing bowl
- 2 medium mixing bowls
- non-stick cooking spray (check for gluten-free)
- butter knife
Ingredients
- 1 1/2 cup granulated sugar
- 1/2 cup butter room temperature
- 15 ounce can pumpkin puree ✅
- 2 teaspoons pure vanilla extract ✅
- 4 large eggs room temperature
- 2 cups gluten free all purpose flour We used Cup4Cup Multipurpose flour
- 2 teaspoons baking powder ✅
- 1 teaspoon salt
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon nutmeg ✅
- 1/4 teaspoon cloves ✅
Cream Cheese Mixture
- 8 ounces cream cheese, room temperature ✅
- 1/3 cup powdered sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract ✅
- 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.2 cups gluten free all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- 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.1 1/2 cup granulated sugar, 1/2 cup butter, 2 teaspoons pure vanilla extract, 4 large eggs, 15 ounce can 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, eggs, and vanilla. Mix until smooth. Add flour and stir in with a spatula.8 ounces cream cheese, room temperature, 1/3 cup powdered sugar, 1 teaspoon pure vanilla extract, 3 tablespoons gluten free all purpose flour, 2 large eggs
- 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
Nutrition
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