Description
These Delicious Gluten-Free Pumpkin Squares are a moist, spiced treat perfect for fall or any time you crave a comforting dessert. Made with gluten-free flour and a blend of warm spices, they boast a tender crumb and are topped with a creamy cinnamon-infused cream cheese frosting. Easy to prepare and baked in a single pan, these pumpkin squares make an ideal dessert or snack for anyone avoiding gluten.
Ingredients
Scale
Pumpkin Squares
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and for easy removal of the pumpkin squares.
- Mix wet ingredients: In a large bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture becomes smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt to ensure even distribution of leavening agents and spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the squares tender.
- Prepare to bake: Pour the batter into the prepared baking dish, spreading it evenly to the edges for uniform baking.
- Bake: Place the pan in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the pumpkin squares to cool completely in the pan to set and prevent the frosting from melting.
- Make frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and cinnamon, continuing to beat until the frosting is smooth and fluffy.
- Frost and serve: Once the pumpkin squares have completely cooled, spread the cream cheese frosting evenly over the top. Cut into 12 squares and serve as a delicious dessert or snack.
Notes
- Ensure pumpkin puree is well drained if homemade to avoid excess moisture.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- Use a gluten-free all-purpose flour blend that contains xanthan gum for best texture or add ½ teaspoon xanthan gum if your blend does not include it.
- Allow pumpkin squares to cool completely before frosting to prevent frosting from melting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free version, use vegan cream cheese and butter alternatives in the frosting.
