Gluten-free Pumpkin Bars

If you follow me on Pinterest you might know that I have an obsession with pumpkin.  I freaking love it.  My Pinterest board called “Pumpkin is My Favorite Food” has (gulp) 767 pins on it.   Yes. Seven HUNDRED and sixty-seven.  As if I would ever make them all. And, obviously, about 750 of them are not gluten-free.

But they just look so darn delicious!

I still happily pin all the pumpkin recipes, but now I do it in the hopes that I can experiment with them in all my free time and make them gluten-free.  The pumpkin bar recipe I am sharing today has long been a favorite of mine, and I have fiddled with it and figured out how to make it taste amazing in a gluten-free state.  Now the only problem is that I eat way too many of them whenever I bake them.

Someday I will have a good relationship with food.  But right now is not the time to talk about that—let’s get baking some amazingly yummy gluten-free pumpkin bars!

Gluten-free Pumpkin Bars


4 eggs

1 2/3 cups granulated sugar

1 cup oil

1 15-oz can pumpkin

2 cups Bob’s Red Mill All Purpose GF Flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2  teaspoon xanthan gum

3 teaspoons cinnamon


Preheat oven to 350ºF.

In a large bowl, combine eggs, sugar, oil, and pumpkin with mixer at medium speed.  Stir together dry ingredients in a separate bowl.  Add the dry ingredients to the pumpkin mixture and mix at low speed until batter is smooth.  Spread batter into a greased 13×9 inch baking pan and bake for 30 minutes.

Let cool completely before frosting.  (I have found that it is difficult to frost GF baked goods as they are a lot crumbier than usual.  You will have more success at “pretty” icing if you have the patience to let these really cool off totally and completely.)

Cream Cheese Frosting


1 8-oz package cream cheese, cold

1/2 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla


Combine cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add sugar and mix at low speed until combined.  Stir in vanilla and mix again.


More gluten-free (and pumpkiny) stuff:

5 Tips to Help You Transition to Gluten-free

How to Make a Gluten-free Pie Crust + GF Pear Pie

My Gluten-free Pinterest Board

My Pumpkin Pinterest Board

post signature

This post may contain affiliate links, for more information, please see my disclosure.

See the linky parties I link up to here.

Notify of

Inline Feedbacks
View all comments