Does pumpkin naturally contain gluten?

Pumpkin itself is completely gluten-free. It’s a vegetable (well, technically a fruit!) that contains no wheat, barley, or rye. Whether you use fresh pumpkin or canned pumpkin puree, there’s no gluten to worry about. Of course, always double-check labels if you’re buying flavored or pre-seasoned pumpkin products. For homemade gluten-free pumpkin squares (bars), using pure pumpkin puree is always a safe bet.

Are canned pumpkin pie fillings safe for gluten-free baking?

Not all canned pumpkin pie fillings are gluten-free, so it’s important to read ingredient labels carefully. Some brands add thickeners or flavorings that may contain gluten. For gluten-free pumpkin squares (bars), stick with plain canned pumpkin puree, not pumpkin pie filling. If you’re ever in doubt, look for a certified gluten-free label. This ensures your treat stays safe and worry-free for anyone with gluten sensitivities.

Is cream cheese frosting gluten-free?

Most traditional cream cheese frostings, like the one used for these gluten-free pumpkin squares (bars), are naturally gluten-free. The basic ingredients—cream cheese, butter, vanilla, and powdered sugar—don’t contain gluten. However, always check your powdered sugar and vanilla for hidden gluten or cross-contamination if you’re baking for someone with celiac disease. It’s a good habit to use brands you trust or those labeled gluten-free.

Can I use any gluten-free flour blend for pumpkin bars?

You can use most 1-to-1 gluten-free flour blends for these pumpkin squares, but make sure your blend contains xanthan gum. This ingredient helps give the bars structure and that lovely, cake-like texture. Some blends may behave differently, so your bars could be more crumbly or dense if xanthan gum is missing.

Gluten-Free Pumpkin Squares (Bars) – Easy, Moist & Delicious

Description

Moist, tender gluten-free pumpkin bars topped with sweet cream cheese frosting for the perfect fall treat.

Ingredients

Scale

4 large eggs

1 2/3 cups sugar

1 cup avocado oil

15 oz canned pumpkin puree

2 cups 1-to-1 gluten-free flour blend (with xanthan gum)

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp kosher salt

8 oz cream cheese, softened

1/2 cup butter, softened

1 tsp vanilla bean paste

2 cups powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F and grease two 9×13-inch baking pans with nonstick spray.

2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, whisk eggs, sugar, oil, and pumpkin puree until well combined.

4. Add dry ingredients to wet mixture and mix until just combined; batter will be liquidy.

5. Divide batter evenly between prepared pans.

6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool cakes completely in pans before frosting.

8. For frosting, beat cream cheese, butter, vanilla, and powdered sugar together until smooth.

9. Spread frosting evenly over cooled pumpkin cakes.

10. Cut each pan into 12 squares and serve.

Notes

Use a gluten-free flour blend that contains xanthan gum for best texture.

Ensure you use pumpkin puree, not pumpkin pie mix.

Bars can be frozen unfrosted for up to 3 months; thaw and frost before serving.

Store leftovers in the refrigerator in an airtight container.

Prep Time: 15
Cook Time: 30
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 221 kcal
Sugar: 25 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 56 mg