Gluten Free Pumpkin Bars

Gluten Free Pumpkin Bars – Incredibly moist and flavorful pumpkin bars. Loaded with chocolate chips and topped with cream cheese frosting.

Side angle shot of pumpkin bars with cream cheese frosting and chocolate chips

This tastes like  a mix between gluten free pumpkin bread and gluten free pumpkin cake with cream cheese frosting. It is a must make this fall!!!

What are gluten free pumpkin bars made of?

One of my favorite things about these bars is how easy they are to make.

These pumpkin bars are made with simple ingredients: gluten free flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Then you fold those together with the wet ingredients and you’re done!

The batter will be very thick, just make sure to spread it out evenly with a spatula.

I like to use an all-purpose one-for-one flour blend like Cup 4 Cup or Bob’s Red Mill.

And I don’t use milk in this icing! Trust me! I use butter, cream cheese, powdered sugar, and vanilla. Because you want the icing thick. The cream cheese has a lot more moisture in it than you might think. So just make sure your butter and cream cheese are at room temperature. 

Do pumpkin bars have to be refrigerated?

Yes! Because of the cream cheese frosting. But you can keep them at room temperature if you aren’t topping with the frosting.

Overhead shot of gluten free pumpkin bars topped with cream cheese frosting and chocolate chips

Other gluten free recipes to try…

These Gluten Free Rice Krispies are made with browned butter, butterscotch chips, and extra marshmallows!

And these Gluten Free Belgium Waffles are the only waffles you’ll ever eat again!!

This Gluten Free Sweet Cornbread Recipe is sooo moist and tender!!

Gluten Free Pumpkin Bars

Incredibly moist and flavorful pumpkin bars. Loaded with chocolate chips and topped with cream cheese frosting.
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Servings: 12


Dry ingredients:

  • 1 cup all-purpose gluten free flour (I like Cup 4 Cup or Bob's Red Mill)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 2 eggs
  • 2/3 cup brown sugar
  • 1 cup canned pumpkin
  • 1/4 cup milk
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 3/4 cup mini chocolate chips

Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • 2 Tablespoons butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees and spray a 9×13-inch pan with non-stick spray.

To make bars:

  • Combine dry ingredients a large bowl, set aside.
  • In a medium bowl, combine all wet ingredients. Fold wet ingredients into the dry ingredients until just combined. Fold in chooclate chips until evenly distributed. The batter will be very thick. Transfer into prepared baking dish and bake for 14-15 minutes. If you have trouble spreading the bars to cover the pan, spray a spatula and the top of the batter with non-stick spray.
  • Remove from oven and cool for 10 minutes before cutting into 12 bars.

To make cream cheese frosting:

  • In a mixing bowl using an electric mixer, beat cream cheese and butter until smooth and fluffy. Stir in powdered sugar and mix until creamy. Add vanilla and stir until evenly distributed. Spread on pumpkin bars and serve immediately.