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Gluten-free pumpkin bars

Gluten-Free Pumpkin Bars

Nicole Spiridakis
Gluten-free pumpkin bars sweetened mostly with coconut sugar and topped with an irresistible, lightly sweet cream cheese frosting are perfect for Halloween.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 50 minutes
Batter resting time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 24
Calories 235 kcal

Ingredients
  

Pumpkin Bars

  • 2 cups/200 g gluten-free oat flour
  • ½ cup/70 g tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup coconut oil melted, or vegetable oil
  • 3 eggs large
  • 1 ¼ cups coconut sugar or brown sugar
  • 3 tablespoons pure maple syrup
  • 1 (15 oz) can pure pumpkin puree
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • ¼ cup unsalted butter at room temperature
  • 4 oz cream cheese softened to room temperature
  • 1 ½ cups powdered sugar
  • Pinch salt

Instructions
 

Make Bars

  • Grease a 9x13 inch baking pan with oil and line with parchment paper, leaving some to go up the sides.
  • In a medium bowl, whisk together the oat and tapioca flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  • In a large bowl, whisk together the oil, eggs, coconut sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the dry ingredients into the wet ingredients and whisk and stir until completely combined.
  • Pour the batter into the prepared pan. Let rest for at least 15 minutes so the flours can hydrate. Then preheat oven to 350° F.
  • Place the pan in the oven and bake for 50-55 minutes, checking at 50 minutes. A tester inserted in the middle should come out clean, the top should feel slightly firm when lightly pressed, and the edges should be coming away from the sides of the pan.
  • Remove from oven and let cool on a wire rack for about an hour. Place in the fridge to chill further while you make the frosting.

Make Frosting

  • Place the butter and cream cheese in a large bowl. Using an electric mixer on medium speed, whip the ingredients together until well blended and slightly fluffy, about 3-4 minutes. Add the salt and then sift in the powdered sugar (to avoid lumps). Mix very well until a thick frosting forms. Spread the frosting evenly over the top of the cake and place in the fridge.
  • Pumpkin bars may be served cold from the fridge or at room temperature. You can slice them all up at once or as needed. Bars will keep, well covered in the fridge, for up to 5 days.

Notes

For homemade coconut powdered sugar recipe, click here. Swap traditional powdered sugar if you wish.
Flour substitutes use sorghum flour in place of the oat flour. Use arrowroot instead of the tapioca.
Oil substitute – you could do a straight swap with butter or olive oil, or do a combination of melted butter and olive oil. Note that olive oil may affect the flavor.
Coconut sugar substitute  use brown sugar in place of the coconut sugar.
Maple syrup substitute  use honey or brown sugar instead of the maple syrup.
To make vegan – substitute three flax eggs for the eggs. Use your preferred vegan butter substitute and cream cheese substitute in the frosting.

Nutrition

Serving: 1 barCalories: 235kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 30mgSodium: 201mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 159IUVitamin C: 0.01mgCalcium: 38mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!