Easy Gluten Free Pumpkin Bars

gluten free pumpkin bars on platter OH


It’s hard to know where to begin when describing what is now affectionately known around our house as my new favorite fall dessert. These easy gluten free Pumpkin Bars have been the hit of many a party already, and we can’t seem to get enough.

The recipe is delightful made many different ways, as it’s enough like cake to be pleasingly light, not dense, but also easily made more blondie-like if you choose a larger pan or cut back on the baking powder. 

pumpkin bars-in pan and parchment OH
Gluten Free Pumpkin Bars baked as cake with 1 teaspoon baking powder. Baked in Peugeot-Saveurs Appolia 8.25″ Ceramic Baker, Eggplant (interior dimension 6.5″).

I describe your options in the recipe card, but suffice to to say that you can’t go wrong no matter the pan size, no matter your choice of baking powder amount … within reason, of course! (from 1/4 to 1 teaspoon). 

Gluten Free Pumpkin Bar Recipe Variations

Allow me to explain a few of the gluten free Pumpkin Bar variations I’ve explored with this oh-so-forgiving recipe!

I’ve made this recipe with mini vegan chocolate chips, without any chocolate added, and with chopped vegan white and milk chocolate bars. All divine.

Pumpkin bars pascha

I’ve made this recipe in a small pan so the texture was quite cake-like.

Made this way, I think it would be magical as cake topped with cream cheese frosting or my maple frosting. I’m already drooling.

Gluten Free Pumpkin bars cake
Gluten free pumpkin bars baked as cake, with a full 1 teaspoon baking powder added to the recipe and baked in a smaller pan.

I’ve also made it in a larger pan with less baking powder and flaky sea salt on top. Mmmmmm such a great, sharable pumpkin bar treat for parties!

That salty accent really brings out the spices!

pumpkin bars-stack with salt
Gluten free pumpkin bars baked in a 9×9 pan with 1/2 teaspoon baking powder.

You can even opt for using LESS baking powder for a more dense, pumpkin blondie-like texture ….

gluten free Pumpkin bars stack yum
Gluten free pumpkin bars with only 1/4 teaspoon baking powder.

We netted out with our favorite gluten free Pumpkin Bars variation being a mid-range, happy medium amount of baking powder (**after many, many delicious taste tests!), which is how the recipe is written, but I’d love to know what you decide!

pumpkin bars-oh in terracotta
Gluten Free Pumpkin Bars baked in Peugeot-Saveurs Appolia 11″ Ceramic Baker, Terracotta (interior dimension is 9″)

The key here is using my gfJules Flour, of course, as that allows you the flexibility to make any of these changes successfully, knowing that they’ll work … knowing that your gluten free pumpkin bars, cake or blondies will turn out fantastically, with no grit, no funny after taste and no tell-tale “gluten free” signs. 

Be sure to whip the egg (or aquafaba) with the sugars in the beginning of the recipe for 6 minutes for the best brownie-like top on these bars, too. This photo shows how the mixture should look after mixing:

Pumpkin bars egg and sugar mixture


Which variation will you choose? Or will you be like me and make this recipe again and again and again, a different way each time, because they’re all delicious?!

Gluten free pumpkin bars on parchment

Be sure to leave a comment about which way you made these yummy gluten free pumpkin bars, and if you love them, leave 5-stars!

Easy Gluten Free Pumpkin Bars

Easy Gluten Free Pumpkin Bars

Easy Gluten Free Pumpkin Bars

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These easy gluten free pumpkin bars will soon become your go-to fall dessert, too! Combining the autumnal spices you know and love into a delicious, sharable bar that's perfect for any party!



  1. Gently melt butter in a microwave safe bowl or on the stove-top, being careful not to allow the butter to scald or burn. When it's just melted completely, set aside to cool.
  2. Preheat oven to 350°F (180°C/160 fan/Gas 4) and butter one 8x8 or 9x9 baking pan or line with parchment and set aside.
  3. In a mixing bowl, beat together sugars and egg for 6 minutes until light in color and texture.
  4. Add melted butter, pumpkin and vanilla, then mix to combine.
  5. In a separate bowl, whisk together gfJules Flour, salt (if using), baking powder and spices. Add these dry ingredients to the larger mixing bowl and mix just until the batter is smooth.
  6. Fold in chips or chopped chocolate, if using, then transfer to the prepared baking pan.
  7. Bake for approximately 30 minutes, less if using a larger pan, longer if using a smaller pan. A toothpick inserted into the center should come out clean, but not wet; it may have some dry crumbs attached. The top should have a few cracks from rising and should not sink when pressed lightly.
  8. Cool completely before cutting. A plastic knife makes the cleanest cuts!


**To make very cake-like and for highest rise, add a full 1 teaspoon baking powder. To make most like blondies, add only 1/4 teaspoon baking powder. See photos for the difference.

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Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I can’t wait to hear which way you make this gluten free Pumpkin Bars recipe — will it be more cake-like or more blondie-like? Or will you keep making these gluten free Pumpkin Bars over and over again, like I do?!

Pin for later so you never lose this amazing recipe!

Gluten Free Pumpkin Bars | gfJules



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