One bite of these moist gluten free pumpkin cake bars and you will be hooked! These pumpkin bars scream fall goodness! They are loaded with chocolate chunks and they make the best snack cake or dessert! I include a dairy-free option for those who can't have dairy.
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If you have been waiting for me to post a fluffy gluten free pumpkin bars recipe, you are in luck! I have been hard at work making deliciously easy pumpkin recipes this past month. I have quite a few coming, but I am really proud of these cake bars!
These bars are perfect for a small cake, or double the recipe to make it a gluten free sheet pan pumpkin cake to feed a crowd!
Mr. Fearless Dining had a hard time waiting for me to photograph these. I promised him I would be quick, so I didn't get a chance to frost these with my delicious cinnamon buttercream frosting.
Serve with my creamy Cinnamon Buttercream Frosting, or enjoy them plain! I even include some options to make them healthy if you would like to serve this as a 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.
Why these gluten free pumpkin cake bars are great:
We love these pumpkin cake bars because they are moist without being dense and heavy from the pumpkin. They are full of flavor and the chocolate chunks make it even better! You can make them in about 40 minutes!
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- 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.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend.
Step 2: Add your wet ingredients to a smaller 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 into a batter. Try not to overmix so your cake bars are fluffier.
Step 5: Place the batter into a parchment paper-lined 8x8 pan. Bake at 350º F 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.
Step 6: Remove the cake by pulling on the parchment paper. Allow cooling on a cooling rack.
Step 7: If you plan to frost your cake bars, whip up the cinnamon buttercream frosting. Frost the cake when it is completely cooled!
If you love all flavors of cake bars, you will want to try this popular Gluten Free Banana Bars recipe too!
Make it dairy-free:
To make this gluten free pumpkin bars recipe dairy-free is easy!
- Use dairy-free/vegan butter instead of the regular butter.
- Use dairy-free chocolate chips.
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) into the cake!
- Drizzle melted chocolate over the cake bars.
- Make it healthier by using coconut sugar instead of refined sugar and swap ¼ cup gluten free flour blend with ½ cup almond flour!
Tips and Recipe FAQ:
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.
In this recipe, you can not substitute pumpkin pie filling. The added sugar and spices will throw off the taste and texture of this cake recipe.
These bars pumpkin cake bars will keep 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:
- Easy Gluten Free Pumpkin Donuts
- Gluten Free Pumpkin Bread
- Creamy Gluten Free Pumpkin 7 Layer Bars
- Gluten Free Pumpkin Madeleines
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📖 Recipe
Gluten Free Pumpkin Bars
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 butter * see note
- ⅓ cup light oil
- 1 egg size large
- ½ cup pumpkin puree
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and add the chocolate chunks. Mix until just barely mixed.
- Line an 8x8 pan with parchment paper and pour in the cake batter. Use a spoon to spread it out so that it is evely dispursed.
- 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.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 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 air-tight container, or up to 4 months in the freezer.
Nutrition
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Dee Gee
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.
Sandi Gaertner
I am so glad you enjoyed them, Dee. I love the idea of using ghee!
JENNY
Hello, I don't see a link for the buttercream frosting. Thanks.
Sandi Gaertner
Hi Jenny, it is listed in Step 7. Do you think I should move the link to a different spot? I am happy to.
Pam
You mention milk in your notes for this recipe but I do not see milk as an ingredient.
Sandi Gaertner
Hi Pam, please disregard that. There is no milk. Sorry!