Treat yourself to the delightful flavors of fall in 45 minutes with these gluten free pumpkin bars that are sure to capture your taste buds. The perfect blend of warm spices, pumpkin goodness, and creamy frosting, these bars are the epitome of a fall themed treat.
What’s great about these pumpkin bars is that they’re incredibly versatile, making them perfect for any occasion during those cool fall months. Whether it’s a cozy evening at home with a cup of crock pot apple cider or a friends-giving potluck, these pumpkin bars will get the job done. Thesegluten-free apple pie jars are another one of my go-to fall baking recipes that nobody ever knows is gluten free.
While my razzleberry pie always a hit at Thanksgiving, I like to bring these pumpkin bars for a classic touch. You can’t have Thanksgiving without a pumpkin dessert! Whether that’s these easy bars or this pumpkin delight recipe.
Why you’ll love these bars
- These semi homemade bars only take minutes to make!
- The rich pumpkin flavor complemented perfectly by a blend of spices, these bars are irresistible.
- They’re perfect for those with celiac or a gluten allergy without compromising taste or texture.
- With simple steps and basic ingredients, you’ll have a hassle free baking experience.
- The cream cheese frosting adds a velvety finish to every bite.
The 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.
- Eggs
- Butter – You’ll need butter for the bars and for the homemade cream cheese frosting.
- 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.
- Pumpkin – Make sure you use canned pumpkin puree, and not canned pumpkin pie filling.
- Allspice – All spice is a combination of cinnamon, cloves, nutmeg so feel free to make your own.
- Cream cheese – One package of full fat cream cheese works best.
- Vanilla – Make sure your vanilla extract is gluten free.
Can I use fresh pumpkin instead of canned?
Yes you can use fresh pumpkin instead of canned pumpkin puree. Make sure that it’s well drained and has a similar consistency to canned pumpkin. Excess moisture will make your bars runny.
What nuts work best for added crunch?
Pecans, walnuts, or even almonds will work. Make sure you buy chopped nuts or chop them in a food processor. If you want to go a step further, toast the nuts for a deeper flavor.
Step 1: The crust
Measure out 2/3 of the cake mix and set aside. With the remaining cake mix, combine with 1 egg and butter in a large bowl until crumbly.
Step 2: Bake
Bake the crust in a greased 9×13 baking dish for roughly 15 minutes. (You can also use a jelly roll pan lined with parchment paper, but the baking time may vary.)
Step 3: The filling
In another large mixing bowl, combing the remaining wet ingredients with the dry ingredients until smooth. Feel free to use a hand mixer.
Step 4: Bake (again)
Pour the pumpkin mixture over the crust and bake for another 15 minutes.
Step 5: Refrigerate and frost
Place the bars in the refrigerator to cool. While the bars are cooling, combine frosting ingredients. Once the pumpkin bars are completely cool, frost them.
Pro tip: A sprinkle of pumpkin pie spice or a drizzle of caramel goes great on top of these bars.
Can I make dairy free pumpkin bars?
Yes you can make dairy free pumpkin bars by swapping the butter for vegan butter and the cream cheese for a plant based alternative. For a completely vegan version, replace the eggs with flax eggs as well.
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.
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.
- These gluten-free chocolate chip cookies are an easy recipe for any occasion.
- For something different, yet easy and unique, bring Thanksgiving charcuterie board to the table this year.
- 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.
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Gluten Free Pumpkin Bars
Ingredients
Pumpkin Bars
- 1 package Pamela's white cake mix
- 1 egg
- 1/2 cup butter
- 1/2 cup chopped nuts optional
- 1 cup canned pumpkin
- 2 eggs beaten
- 1/2 cup sugar
- 1 teaspoon allspice
Cream Cheese Frosting
- 8 ounces cream cheese 1 package, softened
- 1/4 cup butter one stick, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar sifted
Instructions
Pumpkin Bars
- Measure out 2/3 cake mix and set aside.
- Combine remaining cake mix with 1 egg and butter until crumbly.
- Spread in bottom of a greased 9×13" pan and bake at 350 degrees for 15 minutes.
- Combine reserved cake mix with pumpkin, sugar or agave, nuts, eggs and allspice.
- Mix and pour over crust.
- Continue baking 15 minutes.
- Once the bars are done, refrigerate them util completely cooled.
- Frost with cream cheese frosting
Cream Cheese Frosting
- Mix all ingredients together until desired texture is reached
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
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.
lisa says
I tried making these, and they came out nothing like the picture. The cake part came out more like pumpkin pie. they didnt taste bad, but I would like to try them again. Any suggestion?ch
Debbie says
So I finally got around to making these tonight, and well…The top part completely separated from the crust, and didn't taste very good either. Wondering what I did wrong. Any additional tips?
iRaw says
Ooo looks good!
Chandice says
I came up with this myself. The recipe will be highlighted in Pamela's October newsletter…yay! 🙂
Debbie says
Sounds delicious! Is this something you came up with yourself or a recipe from Pamela's website?