Moist, fluffy, and blanketed in a dreamy cream cheese frosting, these Gluten-Free Pumpkin Squares (Bars) are that perfectly nostalgic treat you’ll want to share all autumn long. Whether you’re celebrating the arrival of fall, entertaining friends, or simply want a foolproof gluten-free dessert for your next get-together, this recipe will win over everyone at the table—gluten-free or not. Each bite delivers cozy pumpkin flavor, warm cinnamon spice, and that irresistible tang of cream cheese, all in a cake that’s shockingly easy to make from scratch.

Gluten-Free Pumpkin Squares (Bars) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Gluten-Free Pumpkin Squares (Bars) plays a part in making them so deliciously soft, tender, and vibrant. With just a handful of essentials—most of which you probably already have on hand—you can create a crowd-pleasing dessert that doesn’t skimp on texture or flavor.

Eggs: Bring structure, moisture, and that light, springy crumb you want in every perfect pumpkin bar.
Sugar: Sweetens the cake just the right amount and enhances that caramelized pumpkin goodness.
Oil (Avocado Oil): Keeps the cake super moist—avocado oil is neutral, but any mild oil works.
Canned Pumpkin Puree: Provides serious flavor, gorgeous color, and signature pumpkin richness (make sure it’s plain puree, not pie filling).
1-to-1 Gluten-Free Flour Blend (with Xanthan Gum): The gluten-free foundation, ensuring structure without any grittiness—using a blend that contains xanthan gum is a game-changer for texture.
Baking Powder & Baking Soda: Double agents for lift and fluffiness, making each square light yet satisfying.
Cinnamon: Gives that signature warm spice, bringing the pumpkin to life.
Kosher Salt: Brings balance and brightens all the flavors.
Cream Cheese (Softened): The star of the frosting, offering creamy tang that pairs so well with spiced pumpkin.
Butter (Softened): Adds richness and helps keep the frosting silky smooth.
Vanilla Extract: Gives the frosting a cozy, caramel-like undertone.
Powdered Sugar: Sweetens the frosting and creates that dreamy, spreadable consistency.

How to Make Gluten-Free Pumpkin Squares (Bars)

Step 1: Prep the Oven and Pans

Begin by preheating your oven to 350° F. Generously grease two 9×13-inch cake pans with a reliable nonstick spray—Pam is my standby—to prevent sticking and make cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and kosher salt with a fork. This helps evenly distribute the leavening and spice for perfectly even flavor and rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, sugar, oil, and pumpkin puree until the mixture is fully combined and smooth. This forms the luscious, pumpkin-infused base for your batter.

Step 4: Bring It All Together

Add the dry ingredients to the wet, stirring until no streaks of flour remain. Don’t worry if the batter looks a bit liquidy—that’s exactly right for ultra-moist Gluten-Free Pumpkin Squares (Bars).

Step 5: Bake the Pumpkin Squares

Divide the batter evenly between your prepared pans. Slide them onto the center rack and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before moving on—patience is key for easy frosting!

Step 6: Whip Up the Cream Cheese Frosting

With a mixer (stand or hand), beat the softened cream cheese and butter together until fluffy and smooth. Add vanilla extract, then gradually beat in the powdered sugar until your frosting is creamy, spreadable, and irresistible.

Step 7: Frost and Slice

Once your cakes are fully cooled, lavish them with the cream cheese frosting. Spread it edge-to-edge, then cut each pan into 12 squares. Now’s the time to admire your handiwork (and maybe sneak a taste!).

How to Serve Gluten-Free Pumpkin Squares (Bars)

Garnishes

Dress up your Gluten-Free Pumpkin Squares (Bars) with a gentle dusting of ground cinnamon, a sprinkle of chopped toasted pecans, or a few pinches of orange zest. Tiny edible flowers or even a handful of pumpkin seeds can make your bars instantly party-ready.

Side Dishes

These bars pair beautifully with a warm mug of spiced chai or a big pot of fresh coffee. For something extra cozy, serve alongside caramel apples, honeycrisp apple slices, or a bowl of vibrant autumn berries. They also look stunning topping off a grazing board of festive fall fruits.

Creative Ways to Present

If you’re serving at a crowd or potluck, arrange your pumpkin squares on a cake stand or platter, alternating with slices of crisp apple for height and color. For more personal gatherings, wrap each bar in parchment and tie with kitchen twine—instant edible gifts! Or try layering them into parfait jars with whipped cream and candied pecans for a show-stopping (but easy) dessert.

Make Ahead and Storage

Storing Leftovers

To keep your Gluten-Free Pumpkin Squares (Bars) tasting bakery-fresh, store leftovers in an airtight container in the fridge. The cake stays moist for several days, and the cream cheese frosting becomes even more luscious as it chills—just be sure to let bars come slightly to room temperature for best texture.

Freezing

These pumpkin bars freeze wonderfully, frosting and all! Arrange them in a single layer on a baking sheet to freeze solid, then stack gently with parchment in an airtight container. They’ll keep for up to 2 months—just thaw in the fridge overnight before serving.

Reheating

If you prefer your Gluten-Free Pumpkin Squares (Bars) warm (think comfort food with a gooey frosting top), microwave individual pieces for 8–10 seconds. Or, place them on a tray in a 250° F oven for a few minutes until just warm—watch the frosting so it doesn’t melt away.

FAQs

Can I use a different gluten-free flour blend?

Absolutely! The key is to pick a gluten-free flour blend labeled 1-to-1, cup-for-cup, or measure-for-measure, and make sure it contains xanthan gum. If your blend doesn’t, simply add 1 tablespoon to your dry ingredients for sturdy, non-crumbly squares.

Is there a way to make these bars dairy-free?

Yes! The pumpkin cake itself contains no dairy, so just swap in dairy-free cream cheese and butter for the frosting, or opt for a simple dairy-free buttercream using powdered sugar, vanilla, dairy-free butter, and a splash of non-dairy milk. The result is still decadent, tangy, and spreadable!

Can I substitute fresh pumpkin for canned?

Homemade pumpkin puree works just fine—simply roast, cool, and blend your pumpkin until smooth. Try to strain out any extra liquid, since canned puree tends to be thicker and less watery.

Why is my frosting runny or sliding off the bars?

This usually means the cake wasn’t completely cool before frosting. Always wait until your gluten-free pumpkin cakes are room temperature or pop them in the fridge to speed up the process. Frosting should go on cold for the best results.

Can I bake these as a single sheet cake instead?

You can! Just use a large, rimmed baking sheet or a larger-format pan, and extend the baking time slightly, checking with a toothpick until done. The bars will be a bit thinner but still packed with flavor.

Final Thoughts

These Gluten-Free Pumpkin Squares (Bars) are the kind of treat that deserves a permanent spot in your fall (or anytime!) baking lineup. They’re cozy, crowd-friendly, and honestly so easy you’ll want to make them all season long. Grab your pans, get whisking, and share a batch with your favorite people—everyone will be asking for the recipe!