/ / The Best Gluten Free Pumpkin Bars with Cream Cheese Icing

The Best Gluten Free Pumpkin Bars with Cream Cheese Icing


Hey there and a very Happy Monday to you! Today I have a very sweet fall treat. If you love pumpkin, cinnamon and cream cheese…you will totally love my Pumpkin Bars. These simply are the best gluten free bars you will ever try! 🙂

The best gluten free pumpkin bars you will ever try!

I know sometimes when eating gluten-free treats you can find a twangy almost bitter taste in the food. I promise you, that’s not going to happen here. These bars are so good  you may have to work hard to convince your family and friends that you actually used gluten free flour!  As with all my gluten free recipes, if that’s not a concern in your family, feel free to substitute regular all-purpose flour. You will still get the same great pumpkin taste. Oh! Let’s not forget to talk about that smooth, sweet cream cheese icing. It really is the perfect compliment to top the cinnamon spiced bars.

Have I mentioned how easy these bars are to make? Well, let me tell you. I whipped up a batch while a family friend was visiting last weekend and I never even missed a beat in the conversation. Not only does that give credit to my fabulous multitasking skills but it also shows the simplicity of this fabulous fall recipe. You know me…the easier, the better! 🙂

the best gluten free pumpkin bars

Did you know tomorrow is National Dessert Day? I have a great idea what you could make to celebrate! 😉


The Best Gluten Free Pumpkin Bars with Cream Cheese Icing

Prep Time: 10 minutes Cook Time: 25-30 minutes Chill Time: up to 60 minutes


  • 2 cups gluten free flour blend (can substitute with all purpose flour)
  • 2 teaspoon baking powder
  • 3 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 2/3 cups sugar
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 1 small can of pumpkin (15 oz)
  • 1/2 teaspoon vanilla extract


  • 3 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar


In a small bowl, mix your flour, baking powder, cinnamon, salt, and baking soda. Set aside.

In the bowl of a stand mixer, beat your eggs, sugar, oil, applesauce, pumpkin and vanilla until light and fluffy. Should be about three minutes.

Adjust the mixer to low and add your flour mixture. Mix just until combined.

Spread in an ungreased jelly roll pan (15x10x1).

Bake at 350 degrees for 25-30 minutes or until tooth pick inserted in the center comes out clean. Remove from oven and cool.

In a small bowl, combine cream cheese, butter, vanilla and powdered sugar. Use a hand mixer to beat together ingredients until well combined. Cover bars once they have cooled completely.

Refrigerate bars until ready to serve then cut into desired servings. Enjoy!!





  1. Ummmm these look really good, I have been using lots of pumpkin lately and I like that the recipe can be changed for both kinds of flour!!
    Thanks for sharing on the Oh My Heartsie Girls WW this week.
    Now I would like to invite you to party again on Friday Feature-Linky-Party this week, hope you would like to stop by and add other links.
    Have a great weekend, Karren

  2. I am not feeling the pumpkin love yet, could be the 100 degree weather. But this looks easy and delicious.

    Thanks for sharing on Creative K Kids Tasty Tuesdays, hope to see you back next week.

  3. We always kick off the first day of fall by drinking pumpkin smoothies! Then baking all things pumpkin can commence. 🙂 I already bought my first cans of pumpkin this weekend. I hear there is another pumpkin shortage, though. 🙁

Leave a Reply

Your email address will not be published. Required fields are marked *