Gluten Free Dairy Free Pumpkin Bars

Here are my dairy free pumpkin bars, with a soft, spiced pumpkin base, and a sweet cream cheese-style frosting that just happens to be completely dairy free.

These pumpkin bars are perfect for anyone avoiding dairy, but honestly, no one will even notice they’re missing butter or milk. I love making them for fall gatherings since they’re easy to transport and everyone can enjoy them.

What Kind of Pumpkin Puree Should I Use?

For these pumpkin bars, you’ll want to grab plain pumpkin puree from the baking aisle, not pumpkin pie filling which already has sugar and spices added. Both canned and homemade pumpkin puree work great here, though canned is definitely more convenient and gives you consistent results every time. If you’re using homemade puree, make sure to drain any excess liquid by letting it sit in a fine-mesh strainer for about 15 minutes before using it in your recipe. Popular brands like Libby’s or organic store brands all work equally well, so just pick whichever fits your budget and preferences.

Options for Substitutions

This recipe is already gluten-free and dairy-free, but here are some swaps you can make if needed:

• Gluten-free all-purpose flour and brown rice flour: You can replace both flours with 2 cups of your favorite gluten-free flour blend. Just make sure it already contains xanthan gum – if it doesn’t, keep the 1/2 teaspoon called for in the recipe.
• Coconut oil: If you’re not a fan of coconut oil, try using melted vegan butter or a neutral oil like avocado or vegetable oil. The texture will be just as good.
• Granulated sugar: Coconut sugar works great here and adds a slightly deeper flavor. You can also use regular white sugar if that’s what you have on hand.
• Eggs: To make these vegan, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The bars will be slightly denser but still tasty.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. This ingredient is essential for the recipe and shouldn’t be substituted.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with gluten-free flour is overmixing the batter, which can make your bars gummy and dense – mix just until the ingredients are combined and you’ll get a much better texture.

Another common error is confusing pumpkin puree with pumpkin pie filling at the store, so double-check the label to make sure you’re grabbing plain puree without added sugars and spices.

Since coconut oil solidifies when cold, make sure your eggs and pumpkin puree are at room temperature before mixing, otherwise the oil will clump up and create an uneven batter.

To avoid overbaking, check your bars at the 20-minute mark with a toothpick – they’re done when it comes out with just a few moist crumbs, and remember they’ll continue to firm up as they cool in the pan.

What to Serve With Pumpkin Bars?

These pumpkin bars are perfect on their own with a hot cup of coffee or tea, but they’re also great alongside a scoop of dairy-free vanilla ice cream if you want to make them feel extra special. I love serving them at fall gatherings with a warm apple cider or even a pumpkin spice latte for the full autumn experience. They also pair nicely with a dollop of coconut whipped cream on top, which keeps everything dairy-free while adding a nice creamy contrast to the spiced pumpkin flavor. For breakfast or brunch, try them with some fresh fruit like sliced apples or pears on the side.

Storage Instructions

Store: These pumpkin bars stay moist and delicious in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week. Just let them sit out for a few minutes before eating if you prefer them at room temperature.

Freeze: Pumpkin bars are great for freezing! Cut them into individual portions and wrap each one in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months, which is perfect when you want a quick dessert or snack.

Thaw: When you’re ready to eat a frozen bar, just leave it on the counter for about 30 minutes to thaw. You can also warm it in the microwave for 15-20 seconds if you want it slightly warm and extra soft.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2900
• Protein: 32-36 g
• Fat: 132-142 g
• Carbohydrates: 340-360 g

Ingredients

For the dry mixture:

• 1 cup gluten-free all-purpose flour (King Arthur brand works best)
• 1 cup brown rice flour
• 1/2 tsp salt
• 3 tsp pumpkin pie spice (freshly ground preferred for more flavor)
• 3 tsp baking powder
• 1/2 tsp xanthan gum (helps bind without gluten)

For the wet mixture:

• 2 tsp vanilla extract
• 1 1/2 cups pumpkin puree (I use Libby’s)
• 4 large eggs, beaten (room temperature for better mixing)
• 1 cup coconut oil, melted (or any neutral oil like canola)
• 3/4 cup sugar

For serving:

• 1 tbsp powdered sugar, for dusting (optional, adds a nice finish)

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F.

While it heats, grease a 9×13 inch baking dish thoroughly with coconut oil or cooking spray, then line the bottom and sides with parchment paper, allowing some overhang on the sides for easy removal later.

This setup ensures your bars won’t stick and makes cleanup simple.

Step 2: Combine All Dry Ingredients

• 1 cup gluten-free all-purpose flour
• 1 cup brown rice flour
• 1/2 tsp xanthan gum
• 3 tsp baking powder
• 1/2 tsp salt
• 3 tsp pumpkin pie spice

In a medium bowl, whisk together the gluten-free all-purpose flour, brown rice flour, xanthan gum, baking powder, salt, and pumpkin pie spice.

Make sure to break up any lumps in the brown rice flour and distribute the xanthan gum evenly throughout—this is crucial for binding since we’re skipping regular gluten.

I prefer to sift these ingredients together to ensure the leavening agents are evenly distributed for a more consistent rise.

Step 3: Create the Wet Ingredient Base

• 1 cup coconut oil, melted
• 3/4 cup sugar
• 4 large eggs, beaten
• 2 tsp vanilla extract
• 1 1/2 cups pumpkin puree

In a large bowl, combine the melted coconut oil and sugar, stirring until they’re well combined and the mixture looks slightly grainy.

Add the room-temperature beaten eggs and vanilla extract, mixing thoroughly to incorporate.

Finally, stir in the pumpkin puree until the mixture is smooth and uniform in color.

Using room-temperature eggs helps everything emulsify better and creates a more cohesive batter.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the dry ingredient mixture from Step 2 into the wet mixture from Step 3.

Using a spatula or wooden spoon, fold and stir until just combined—mix until you no longer see streaks of flour, but don’t overmix.

Overmixing gluten-free batters can lead to dense, tough bars, so stop as soon as everything is incorporated.

Step 5: Bake the Pumpkin Bars

• combined batter from Step 4

Pour the batter into your prepared pan from Step 1 and use an offset spatula or the back of a spoon to spread it evenly into all corners.

Place in the preheated 350°F oven and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The bars should be golden brown on top and set throughout.

Step 6: Cool and Remove from Pan

Remove the baking dish from the oven and allow the bars to cool completely at room temperature—this takes about 1-2 hours.

Once cooled, lift the entire sheet of bars out of the pan using the parchment paper overhang and transfer it to a cutting board.

This cooling step is essential; cutting warm bars will cause them to crumble.

Step 7: Slice, Dust, and Serve

• 1 tbsp powdered sugar

Using a sharp knife, cut the cooled bars into your desired size—I like to cut them into 2-inch squares for a perfect single serving.

If using powdered sugar, dust the top of each bar or the entire sheet for a finished look.

Serve immediately or store in an airtight container for up to 4 days.