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Best Easy Gluten-Free Pumpkin Pie Bars (Kid-Approved)

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These gluten-free pumpkin pie bars feature a buttery, crisp crust and a silky, spiced filling that sets up perfectly for clean slices. They’re quick to make, kid-approved, and have converted even the biggest pumpkin pie skeptics.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (e.g., King Arthur Measure for Measure or Bob’s Red Mill 1-to-1)
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup coconut oil, solid
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2–3 tablespoons ice water
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • Whipped cream or coconut whipped cream (optional, for topping)
  • Ground cinnamon for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the crust: In a medium bowl, whisk together gluten-free flour, sugar, and salt. Add cold butter cubes and solid coconut oil. Using a pastry cutter or fingertips, work the fats into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  3. Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork after each addition. Stop when the dough just holds together when squeezed.
  4. Transfer dough to the prepared pan. Press evenly into the bottom and about ½ inch up the sides. Prick the bottom all over with a fork. Bake for 15 minutes until edges are just starting to turn golden. Set aside to cool slightly.
  5. Make the filling: In a large bowl, whisk together pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla, whisking until combined.
  6. In a small bowl, stir together pumpkin pie spice, cornstarch, and salt. Add to the wet mixture and whisk until smooth and glossy.
  7. Pour the filling over the par-baked crust. Spread evenly with a spatula. Bake at 350°F for 30-35 minutes. The edges should be set and slightly puffed, but the center will still jiggle slightly when shaken.
  8. Place the pan on a wire rack and cool completely at room temperature, about 1 hour. Then refrigerate for at least 2 hours, preferably 4 hours.
  9. Once chilled, use the parchment overhang to lift the slab out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the knife clean between cuts. Serve cold or at room temperature with whipped cream and a dusting of cinnamon.

Notes

Don’t skip the par-bake—it prevents a soggy crust. Room temperature eggs ensure a smooth filling. For clean cuts, use a sharp knife and wipe it clean between slices. The bars need at least 2 hours of chilling to set properly.

Nutrition

Keywords: gluten-free pumpkin bars, pumpkin pie bars, gluten-free dessert, fall dessert, pumpkin dessert, kid-approved, easy pumpkin bars

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