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Gluten-Free Pumpkin Bars

Total Time

Prep:15 min. Bake: 40 min.

Makes

20 servings

Updated: Apr. 26, 2023
These gluten-free bars are a perfect way to satisfy your fall food cravings. Whether you take them to a party or make them for your family, it's hard to stop at just one. The hint of maple really makes them special compared to plain pumpkin bars. —Christina Blick, Houston, Texas
Gluten-Free Pumpkin Bars Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free all-purpose baking flour
  • 1 cup almond flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 4 cups confectioners' sugar
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin, maple syrup and vanilla. Combine flours, pie spice, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips.
  2. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in pan on a wire rack.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, maple syrup, cinnamon and salt; beat until smooth. Spread over top. Refrigerate leftovers.
Gluten-Free Pumpkin Bars Tips

What are some variations of this gluten-free pumpkin bars recipe?

Variations of this gluten-free pumpkin bars recipe include making it dairy-free. Swap coconut oil, plant-based butter or vegetable shortening for the butter, sprinkle in dairy-free chocolate chips and drizzle with this maple glaze, substituting oat milk for the 2% milk. To cut the sugar, reduce the amount of sugar to 3/4 cup and use chopped nuts or dried cranberries instead of chocolate chips.

Can you use pumpkin pie filling instead of canned pumpkin for this recipe?

We don’t recommend using pumpkin pie filling in these bars because it has added ingredients that can overpower your recipe. If it’s all that you have on hand, reduce the amount of sugar and pumpkin pie spice in this recipe. Find out why we love canned pumpkin and see our Test Kitchen’s top canned pumpkin brands. No canned pumpkin on hand? Try these easy pumpkin substitutes.

Can you make these gluten-free pumpkin bars ahead of time?

Yes! You can make these gluten-free pumpkin bars ahead of time and store them in an airtight container in the fridge for up to 3 days.

Katie Bandurski, Taste of Home Associate Digital Editor

Nutrition Facts

1 piece: 401 calories, 19g fat (10g saturated fat), 64mg cholesterol, 310mg sodium, 57g carbohydrate (49g sugars, 2g fiber), 4g protein.

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