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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: bars, gluten free pumpkin

Servings: bars

Calories: 371kcal

Author: Chandice Probst

Cost: $10

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