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Oh, can you just smell that? That cozy, warm, spiced goodness filling the air? That’s the scent of fall, and honestly, it’s my favorite time of year because it means pumpkin baking! If you’re like me, you probably dream about those soft, perfectly spiced pumpkin bars topped with a dreamy, thick cream cheese frosting. Well, guess what? You’re in the right place because I’ve got just the recipe for you. These gluten-free pumpkin bars are ridiculously easy to whip up – no mixer required, I promise! They’re like a warm hug in dessert form, and they’re an absolute hit at potlucks, school treats, or honestly, just because it’s Tuesday. I used to think cooking was this huge, intimidating thing, kind of like a chore. But discovering how simple baking these can be, and the pure joy it brings, totally changed my perspective. You can read a bit more about my journey here. It’s all about making delicious food that makes everyone happy, and these bars do just that!
- Why You'll Love These Gluten-Free Pumpkin Bars
- Gather Your Ingredients for Gluten-Free Pumpkin Bars
- Crafting Your Perfect Gluten-Free Pumpkin Bars
- Whipping Up the Cream Cheese Frosting
- Tips for Perfectly Moist Pumpkin Bars
- Serving and Storing Your Gluten-Free Pumpkin Bars
- Frequently Asked Questions About Gluten-Free Pumpkin Bars
- Nutritional Information (Estimate)
- Share Your Gluten-Free Pumpkin Bar Creations!
Why You’ll Love These Gluten-Free Pumpkin Bars
Seriously, you are going to adore these bars. They tick all the boxes for a perfect fall treat:
- Super Easy to Make: No fuss, no fancy equipment needed. We’re talking a one-bowl wonder here – no mixer required! Perfect for those busy weeknights or when you just want something delicious without a lot of hassle.
- Unbelievably Moist & Spiced: Forget dry, crumbly baked goods. These pumpkin bars are incredibly moist and bursting with that classic pumpkin spice flavor everyone loves.
- Crowd-Pleasing Perfection: Whether it’s a school bake sale, a family potluck, or just a cozy afternoon treat, these bars are always a huge hit. They’re pretty much the definition of an easy fall dessert.
- Totally Gluten-Free: Great news for everyone! Made with a smart blend of flours, these are perfect for anyone avoiding gluten, proving you don’t miss out on flavor or texture at all.
Gather Your Ingredients for Gluten-Free Pumpkin Bars
Alright, let’s get our ingredients lined up! This part is super important to make sure everything comes together perfectly. You’ll need your trusty pantry staples, plus a few stars that make these gluten-free pumpkin bars absolutely shine. For the bars themselves, grab your almond flour – it gives them such a lovely texture – and a good gluten-free all-purpose flour blend to make sure they’re nicely balanced. Don’t forget the pumpkin pie spice; it’s the heart of that cozy fall flavor. You can totally whip up your own pumpkin pie spice if you like, or just use your favorite store-bought kind. We’ll need baking soda for leavening and a pinch of salt to make all those flavors pop. And of course, we can’t forget the pumpkin! Make sure it’s pumpkin puree, not the pie filling, okay? We want pure pumpkin goodness!
For the frosting, which is honestly half the magic, you’ll need softened cream cheese and softened butter. That’s key for getting it super smooth and creamy. A little vanilla extract for that classic touch and plenty of powdered sugar to make it nice and thick. Think of it like this: having all your ingredients prepped and ready is like having your own little baking station, just like you see in professional kitchens, but way cozier in your own home! If you love gluten-free baking, you might also want to check out my gluten-free zucchini bread recipe.
Crafting Your Perfect Gluten-Free Pumpkin Bars
Alright, let’s get our hands a little messy and bake up some magic! Making these gluten-free pumpkin bars is honestly so straightforward, you’ll feel like a pro in no time. It’s all about following a few simple steps, and trust me, the result is SO worth it. Remember how I used to be scared of the kitchen? This recipe is proof that anyone can bake! It reminds me a bit of when I first learned to bake bread, which was such a huge accomplishment for me. You can read about that whole adventure here!
Preparing the Pumpkin Bar Batter
First things first, get that oven fired up to 350°F (175°C) and prep your 9×13 inch pan. Give it a good grease and a little flour dusting so nothing sticks – we want these bars to slide right out! Now, in one bowl, whisk together all those lovely dry ingredients: the almond flour, your gluten-free blend, that warming pumpkin pie spice, baking soda, and salt. In a separate, bigger bowl, let’s cream together that softened butter and both the granulated and brown sugars. Beat them until they get all light and fluffy – it really makes a difference in the final texture! Then, beat in those eggs one by one, followed by the vanilla and that gorgeous pumpkin puree until it’s all beautifully combined. Now, slowly add your dry ingredients to the wet, mixing *just* until everything comes together. Seriously, don’t overmix it; we’re aiming for tender, not tough!
Baking and Cooling Your Gluten-Free Pumpkin Bars
Once your batter is all mixed and looking delicious, spread it evenly into that prepared pan. Pop it into the preheated oven for about 30 to 35 minutes. The best way to check if they’re done is the classic toothpick test – stick a toothpick in the center, and if it comes out clean, they’re perfect! Now, here’s a super important step for the frosting: let those bars cool COMPLETELY in the pan. If you try to frost them while they’re warm, that lovely cream cheese frosting will just melt into a puddle. Patience, my friends!
Whipping Up the Cream Cheese Frosting
Okay, now for the best part – that luscious, thick cream cheese frosting that just melts in your mouth! This is what really takes these gluten-free pumpkin bars from delicious to absolutely divine. Making it is honestly a breeze, and it requires just a few simple ingredients. The absolute key here is to make sure your cream cheese and your butter are *really* softened. Like, leave them on the counter for an hour or two softened. This makes all the difference in getting that frosting perfectly smooth and creamy, without any lumps. Trust me on this one!
So, grab your bowl – you can even use the same one you used for the bars if you washed it, or just grab another! – and beat together that softened cream cheese and softened butter. You want it to get nice and smooth, like a cloud. Then, stir in your vanilla extract; it just adds that perfect little something. Now, here comes the magic: gradually add in your powdered sugar, maybe about a cup at a time, mixing well after each addition. Keep going until it’s all incorporated and you’ve got this wonderfully thick, spreadable frosting. It’s so good, you might be tempted to eat it with a spoon! If you love cream cheese in baking, you’ve got to try my chocolate frosting too, or maybe check out the blueberry cream cheese bread!
Tips for Perfectly Moist Pumpkin Bars
Okay, let’s chat about how to make absolutely sure these gluten-free pumpkin bars are the moistest, most delicious things you’ve ever baked. It’s all in the little details, right? First off, ingredient quality really matters. Splurge a little on good almond flour and really *softened* butter and cream cheese for the topping. Trust me, it makes a world of difference.
Now, a super common mistake is accidentally grabbing pumpkin pie filling instead of pure pumpkin puree. You need that pure pumpkin for the right moisture and flavor, not the stuff with added sugar and spices. So double-check that can!
Another little trick? Don’t overbake them! That toothpick test is your best friend, but remember, a few moist crumbs clinging to it are exactly what you want, not a bunch of wet batter. Overbaking is the fastest way to dry these guys out.
Want even *more* texture and flavor? Stir in about half a cup of chopped pecans or walnuts into the batter with the dry ingredients. It adds a lovely crunch that contrasts beautifully with the soft bars. For more pumpkin baking inspiration, check out my tips for moist pumpkin bread or dive into all things pumpkin spice!
Serving and Storing Your Gluten-Free Pumpkin Bars
Alright, your beautiful gluten-free pumpkin bars are cooled and frosted to perfection! Now, how to serve them? For the cleanest cuts, use a sharp knife and wipe it clean between each cut. This helps keep that gorgeous cream cheese frosting looking neat. They’re fantastic served as is, but a little sprinkle of cinnamon on top can be nice too. Since they’re so perfect for gatherings, they always disappear fast from any potluck!
When it comes to storing them, they’ll keep nicely at room temperature for a day or two in an airtight container. If your kitchen is on the warmer side, or if you’ve got leftover after a couple of days, popping them in the refrigerator is a good idea. Just make sure they’re covered well! Honestly though, they’re so good, I doubt you’ll have many leftovers!
Frequently Asked Questions About Gluten-Free Pumpkin Bars
Got questions? I’ve got answers! It’s totally normal to have a few when you’re trying out a new recipe, especially one as delicious as these gluten-free pumpkin bars. Whether you’re wondering about substitutions or just how to store these beauties, I’ve got you covered!
Are these bars really kid-friendly? Absolutely! The warm spices and sweet pumpkin flavor are a huge hit with little ones, and they’re so easy to handle. Plus, knowing they’re gluten-free makes them a safe and delicious option for school treats or parties. If you’re looking for more kid-friendly treats, you’re in the right spot!
What if I don’t have almond flour? While almond flour gives these their lovely texture, you could try a different gluten-free flour blend. Just make sure it’s a good baking blend, as different flours can change the moisture and density a bit. What about substitutions for the pumpkin puree? Always make sure you’re using 100% pumpkin puree, not pumpkin pie filling, or your bars might turn out too sweet and with a weird texture. How long do these moist pumpkin bars last? They’re best stored in an airtight container, either on the counter for a day or two, or in the fridge for up to a week.
Nutritional Information (Estimate)
Just a little heads-up, the nutritional info below is an estimate, you know? It can totally change depending on the exact brands and ingredients you use. But this gives you a pretty good idea for one of these yummy gluten-free pumpkin bars!
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Share Your Gluten-Free Pumpkin Bar Creations!
I just *love* hearing from you all! Seriously, seeing your baking adventures makes my day. Have you tried making these gluten-free pumpkin bars yet? I’d be absolutely tickled pink if you popped down below to leave a comment with your thoughts, a star rating for the recipe, or even share any fun variations you came up with! You can also find tons of other baking inspiration on my blog, or reach out directly through my contact page. And hey, don’t forget to tag me on Facebook at Pure Cooking Joy if you share your creations!
PrintGluten-Free Pumpkin Bars with Cream Cheese Frosting
Enjoy these soft, spiced gluten-free pumpkin bars topped with a thick cream cheese frosting. They are easy to make, perfect for potlucks, school treats, and fall gatherings.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups almond flour
- ½ cup gluten-free all-purpose flour blend
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, cream together softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
- While the bars are cooling, prepare the frosting. In a medium bowl, beat together softened cream cheese and softened butter until smooth.
- Beat in the vanilla extract. Gradually add the powdered sugar, mixing until the frosting is smooth and creamy.
- Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
- Cut into bars and serve.
Notes
- For a richer flavor, you can add ½ cup chopped pecans or walnuts to the batter.
- Ensure your pumpkin puree is not pumpkin pie filling.
- For the best frosting consistency, make sure your cream cheese and butter are at room temperature.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
