45-Minute Layered Gluten Free Pumpkin Bars

Three layers of delightful fall flavors bring together these gluten free pumpkin bars in 45 minutes. They are the perfect blend of soft cookie cake, spiced pumpkin goodness, and smooth creamy frosting, these bars are the epitome of the perfect fall treat.

These bars are just the perfect, easy way to enjoy a cozy pumpkin fall treat. They are perfect with a cup of crock pot apple cider or at a friends-giving potluck, these pumpkin bars will get the job done. These gluten-free apple pie jars are another one of my go-to fall baking recipes that nobody ever knows are gluten free.

You can't have Thanksgiving without a pumpkin dessert. So whether you make these easy bars, our gluten free pumpkin cupcakes or this pumpkin delight recipe, you will get questions for the recipe for sure!

Why you'll love these bars

• Simple to make: These semi homemade bars only take 45 minutes to make even with the different layers. They start with a gluten free cake mix that makes an almost cookie base that is perfect for the crust. I thought about doing a true cookie base but loved the way these turned out so much that I kept them just the way they were developed.
• Plenty of pumpkin flavor: The rich pumpkin flavor compliments perfectly by a blend of spices making these bars are irresistible. I love that the creamy center also makes for the perfect texture experience in every bite.
• Pretty to serve: The layers that we have perfected to keep them from mixing give a gorgeous view of all the best things - cookie base, pumpkin filling and cream cheese frosting.

The ultimate pumpkin pie bar ingredients

• Cake mix - I like Pamela's white cake mix, it's gluten-free without compromising taste or texture. However, you can use any kind of gluten-free white cake mix.  I recommend using one that's made with a gluten free all purpose flour blend, not one that uses almond flour, coconut flour, or oat flour.
• Butter - You'll need butter for the bars and for the homemade cream cheese frosting. I found that a good grass-fed butter for depth of flavor is best.
• Sugar - White sugar works best for these bars but you'll also need powdered sugar for the frosting. I do not recommend swapping for brown sugar, coconut sugar, or maple syrup personally.
• Pumpkin - Make sure you use canned pumpkin puree, and not canned pumpkin pie filling. This is important since we are already adding allspice .

More recipes you'll love

• If you're looking for more fall flavor, try these gluten-free apple fritters made with the perfect blend of gluten-free flour.
• This gluten free chicken pot pie is an easy recipe that uses up Thanksgiving leftovers.
• For another gluten-free dessert recipe, try this creamy gluten free cheesecake.

Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!

NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!

45-Minute Layered Gluten Free Pumpkin Bars

5 from 2 votes

Three layers of delightful fall flavors bring together these gluten free pumpkin bars in 45 minutes. They are the perfect blend of soft cookie, spiced pumpkin goodness, and smooth creamy frosting, these bars are the epitome of the perfect fall treat.

PRINT RECIPE SaveSaved!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: bars, gluten free pumpkin

Servings: 9 bars

Calories: 371kcal

Author: Chandice Probst

Ingredients

Pumpkin Bars

• ▢ 21 ounces gluten free yellow or white cake mix
• ▢ 1 egg
• ▢ ½ cup butter
• ▢ ½ cup chopped nuts optional
• ▢ 1 cup canned pumpkin
• ▢ 2 eggs beaten
• ▢ ½ cup sugar
• ▢ 1 teaspoon allspice

Cream Cheese Frosting

• ▢ 8 ounces cream cheese softened
• ▢ ¼ cup butter softened
• ▢ ½ teaspoon vanilla extract
• ▢ 1 ¼ cups powdered sugar

Instructions

Pumpkin Bars

• Preheat oven to 350 degrees
• Measure out ⅔ cup of cake mix and set aside
• Combine remaining cake mix with 1 egg and butter until crumbly
• Gently press the egg, cake, butter mixture into the bottom of a greased 8x8 pan and bake at 350 degrees for 15 minutes
• Whip reserved cake mix with pumpkin, sugar, nuts (if using), eggs and allspice in a bowl then pour over baked crust and bake another 15 minutes
• Once the bars are done, refrigerate them util completely cooled
• Once cooled, frost with cream cheese frosting

Cream Cheese Frosting

• Whip all ingredients together until light and fluffy

Notes

Storage

Storing - Store these gluten-free pumpkin squares in an airtight container in the fridge for up to 4 days. Make sure they're completely cooled before storing. I would not recommend leaving them on the counter or at room temperature for more than 4-5 hours. 

Freezing - You can freeze these pumpkin pie bars without frosting for up to 3 months. Make sure to freeze them in an airtight container or wrap them in plastic wrap. Thaw them in the refrigerator before serving

Pro tip: A sprinkle of pumpkin pie spice or a drizzle of caramel goes great on top of these bars. 

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 373mg | Potassium: 109mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3078IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

These were originally posted on my blog on September 29, 2009. They have been given a photograph makeover but are still the delicious bars you remember. Here's an earlier photo...