You will be hooked with just one bite of these moist gluten-free pumpkin bars! These pumpkin bars are full of fall pumpkin flavors! These bars will fill your kitchen with scents of warm spices. I include a dairy-free option for those who can not have dairy.
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If you have been waiting for me to perfect my gluten-free pumpkin bar recipe, you are in luck! I have been working hard making original pumpkin recipes this past month. I have quite a few coming, but I am proud of these homemade pumpkin chocolate chip bars!
Top them with my creamy Cinnamon Buttercream Frosting, or enjoy them plain! I also included some options to make this recipe with more wholesome ingredients if you want to serve it with breakfast cake!
If you love pumpkin as much as we do, you will want to check out all of my delicious gluten free pumpkin recipes. Also, try my Gluten Free Pumpkin Pie Bars recipe too!
A Note From My Kitchen
This recipe was easy to test. I tested it twice, once with each flour blend I listed in the ingredients. Both of these flour blends worked really well. I also tested using plant-based butter, Earth Balance, in the test with Bob’s 1:1. The dairy-free version tasted just as good as the dairy version.
You can add nuts and/or add other dried fruit if you want to vary the flavors.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. That doesn’t mean others will not work; I just have not tested other flour blends. Every blend performs differently and has different moisture needs.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Binders Are Necessary in Gluten-free Baking to learn more.
- Brown Sugar – You can use either light or dark brown sugar.
- Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
- Light Oil – I used avocado oil, but canola, coconut, or another light vegetable oil also works well.
- Eggs – I used size large eggs.
- Vanilla Extract – I recommend pure vanilla extract, but imitation is okay in this recipe.
- Pumpkin Puree – You can use canned pumpkin as I did or roast your own. If you want to roast your own, there are simple directions in my gluten free pumpkin cheesecake recipe.
- Chocolate Chips – You can use any brand. If you need dairy-free chips, I recommend Enjoy Life.
- Confectioners or Powdered Sugar – This is only needed to make the cinnamon buttercream frosting.
Variations:
- Top it with the creamy Cinnamon Buttercream Frosting that I use in my Gluten-Free Pumpkin Cupcakes recipe.
- Add some caramel bits (made by Kraft) to the cake!
- Drizzle melted chocolate over the cake bars.
- Make it healthier by using coconut sugar instead of refined sugar and swap 1/4 cup gluten free flour blend with 1/2 cup almond flour!
How to Make Gluten-Free Pumpkin Bars (Step-By-Step)
Step 1: Combine the dry ingredients in a large
Step 2: Add the wet ingredients into a medium-sized separate bowl and whisk.
HINT: When melting your butter, be sure it isn’t too hot so it doesn’t cook your eggs!
Step 3: Pour the wet ingredients into the dry ingredients. Add the chocolate chips or chunks and optional pecans.
Step 4: Mix the ingredients gently into a batter. Try not to overmix the batter so your cake bars are fluffier. I do not recommend using a standing mixer or a food processor because they tend to overmix your batter.
Every blend varies, so if your dough is too runny, add more flour. If your dough is too dry, add more oil.
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Step 5: Place the batter into a parchment paper-lined 8×8 pan. Bake at 350ºF for 25 minutes until done.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, the baking is done. If you see batter or crumbs, the cake needs to bake longer.
Step 6: Remove the cake by pulling on the parchment paper. Allow cooling on a wire rack.
Step 7: Whip up the cinnamon buttercream frosting if you plan to frost your cake bars. Frost the bars when completely cooled!
If you love all flavors of cake bars, you will want to try this popular Gluten-Free Banana Bars recipe, too!
Frequently Asked Questions:
There are two main differences between pumpkin pie filling and canned pumpkin. Canned pumpkin is 100% pureed pumpkin. That is it. Pumpkin pie filling has added sugar and spices.
These pumpkin cake bars will stay fresh for about 4 days in the refrigerator.
You can easily freeze these pumpkin bars in a zip-style freezer bag. I recommend freezing them unfrosted.
More Gluten-Free Pumpkin Recipes:
I have a lot of great gluten-free pumpkin recipes on the blog. Here are some of my favorites:
- Easy Gluten Free Pumpkin Donuts
- Gluten Free Pumpkin Bread
- Creamy Gluten Free Pumpkin 7-Layer Bars
- Gluten Free Pumpkin Madeleines
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Quick and Easy Gluten Free Pumpkin Bars
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ¾ cup brown sugar
- 1 tablespoon ground pumpkin spice
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter * see note
- ⅓ cup light oil
- 1 large egg
- ½ cup pumpkin puree
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, add 1 1/2 cups gluten free flour blend, 3/4 cup brown sugar, 1 tablespoon ground pumpkin spice, 1 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a smaller bowl, add partially melted 1/2 cup unsalted butter, 1/3 cup light oil, 1 large egg, 1/2 cup pumpkin puree, 2 teaspoons pure vanilla extract, and whisk to blend.
- Pour the wet ingredients into the dry ingredients and add 3/4 cup chocolate chips. Mix until just barely mixed.
- Line an 8×8 pan with parchment paper and pour in the cake batter. Use a spoon to spread it out so that it is evenly disbursed.
- Bake for 25 minutes until done.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Remove from the oven and pull the parchment paper to lift the cake out of hte pan and onto a cooling rack.
- Make the optional cinnamon buttercream frosting (see notes for the link to the recipe.) Frost the cake when it is completely cooled.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours. If your dough is too runny, add more flour. If it is too dry, add more oil. Every flour blend has diffferent moisture needs, which often makes adjustments necessary
- Xanthan Gum – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Butter – soften to room temperature or melt. Be sure it isn’t too hot or it can cook the eggs. Use dairy-free butter if you can’t eat dairy.
- These pumpkin bars will keep for up to 4 days in an airtight container, or up to 4 months in the freezer.
- Cinnamon Frosting recipe: https://www.fearlessdining.com/fluffy-gluten-free-pumpkin-cupcakes/
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Note: this post was updated with more information from an older September 2021 post with more details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
How many servings does this make? It says to cut them up into slices, but they’re bars. I need this information for tracking so I can give it to my dietitian..
Hi Donna, It makes 9 servings or slices. I hope this helps, Sandi
The recipe directions list adding 1/2 cup butter to dry ingredients and 1/2 butter to wet ingredients. Yet the ingredients list says you only need 1/2 cup total?
Hi Mel, Please just add it to the wet ingredients. I recently tried adding links to the measurements in the directions, and it seems to have added butter twice. It is fixed now.
I just made these last night… Wow! They are delicious!!!! And so easy to make. I didn’t even have to drag out my stand mixer. That was a huge bonus! I used milk chocolate chips in the batter and as a drizzle.
I am so excited you tried the recipe, Janine. Thank you. I rarely use my stand mixer. I find it tends to overmix and leave denser baked goods.
This is already one of my favorite gluten-free dessert bars – so light in texture and moist! I followed exact directions but used mini chocolate chips for the perfect sweetness. Wonderfully flavorful!
I am so glad you loved the pumpkin bars. Thank you so much!
I was wondering where you got a 8×8 pan and what brand ?
The 8×8 pan I bought is Sur La Table, but Wilton has a good one on Amazon.
LOVE these!
I used ghee for the butter and coconut oil for the oil. Followed everything else as directed.
Delicious. Flavor and texture were perfect. Will make these again.
I am so glad you enjoyed them, Dee. I love the idea of using ghee!
Hello, I don’t see a link for the buttercream frosting. Thanks.
Hi Jenny, it is listed in Step 7. Do you think I should move the link to a different spot? I am happy to.
Hi, there is no link to the frosting. It says it is in the notes, but it is not there. Can you add it please?
Hi Lindsay, it was in the post notes, I added it to the recipe card notes as well. Enjoy!
You mention milk in your notes for this recipe but I do not see milk as an ingredient.
Hi Pam, please disregard that. There is no milk. Sorry!