Gluten-Free Pumpkin Squares

Why I Love This Recipe

I appreciate how this recipe brings together simple ingredients to create a dessert that’s both comforting and indulgent. The pumpkin puree ensures a moist texture, while the cinnamon adds a warm spice that’s quintessentially autumn. The cream cheese frosting provides a creamy, tangy contrast that elevates the entire dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin squares:

• 4 large eggs

• 1⅔ cups sugar

• 1 cup oil (such as avocado oil)

• 15 oz canned pumpkin puree

• 2 cups 1-to-1 gluten-free flour blend (ensure it contains xanthan gum)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• ½ teaspoon kosher salt

For the cream cheese frosting:

• 8 oz cream cheese, softened

• ½ cup butter, softened

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease two 9×13-inch baking pans and set aside.

2. In a large bowl, whisk together the eggs, sugar, oil, and pumpkin puree until smooth.

3. In a separate bowl, combine the gluten-free flour blend, baking powder, baking soda, cinnamon, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring until well combined. The batter will be slightly liquidy.

5. Divide the batter evenly between the prepared pans.

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

7. Allow the cakes to cool completely in the pans before frosting.

8. For the frosting, beat together the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting is light and fluffy.

9. Spread the frosting evenly over the cooled cakes.

10. Cut into squares and serve.

Servings and Timing

• Yield: 24 squares

• Prep Time: 15 minutes

• Cook Time: 25-30 minutes

• Total Time: 40-45 minutes

Variations

I enjoy customizing these pumpkin squares by adding chopped nuts, such as walnuts or pecans, to the batter for added texture. For a dairy-free version, I use dairy-free cream cheese and butter alternatives in the frosting. If I prefer a spicier flavor, I add a pinch of nutmeg or cloves to the batter.

Storage and Reheating

I store leftover pumpkin squares in an airtight container in the refrigerator for up to 5 days. To enjoy, I let them come to room temperature or warm them slightly in the microwave. For longer storage, I freeze the unfrosted squares for up to 3 months and frost them after thawing.

FAQs

Can I use a different gluten-free flour blend?

Yes, I can use any 1-to-1 gluten-free flour blend that contains xanthan gum. If my blend doesn’t include xanthan gum, I add 1 tablespoon to the batter to ensure proper texture.

How do I make this recipe dairy-free?

To make this recipe dairy-free, I use dairy-free cream cheese and butter alternatives in the frosting. The cake itself is already dairy-free.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree, but I ensure it’s well-drained and has a similar consistency to canned pumpkin to avoid excess moisture in the batter.

What type of pan should I use?

I prefer using metal 9×13-inch pans for even baking. If I use ceramic pans, I monitor the baking time closely, as they may require a longer baking period.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. I avoid overbaking to maintain the cake’s moist texture.

Conclusion

These Gluten-Free Pumpkin Squares are a delightful addition to my fall baking repertoire. They’re easy to make, full of warm flavors, and topped with a creamy frosting that makes them irresistible. Whether I’m serving them at a gathering or enjoying a quiet moment at home, these squares never fail to satisfy my autumn cravings.

Gluten-Free Pumpkin Squares

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• Author: Mia
• Total Time: 40–45 minutes
• Yield: 24 squares
• Diet: Gluten Free

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Description

Baked to perfection and slathered in creamy vanilla frosting, these gluten-free pumpkin squares are a festive favorite for holiday spreads and cozy gatherings.

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Ingredients

Pumpkin Squares:

4 large eggs

1⅔ cups sugar

1 cup oil (e.g., 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

½ tsp kosher salt

Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup butter, softened

1 tsp vanilla extract

2 cups powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Grease two 9×13-inch baking pans.

In a large bowl, whisk together eggs, sugar, oil, and pumpkin puree until smooth.

In a separate bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, and salt.

Gradually mix dry ingredients into the wet ingredients until well combined.

Divide batter between pans and spread evenly.

Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let cool completely in pans.

For frosting: Beat cream cheese and butter until smooth. Add vanilla, then powdered sugar, and beat until fluffy.

Spread frosting over cooled cakes, cut into squares, and serve.

Notes

Add chopped nuts like walnuts or pecans for extra texture.

Use dairy-free butter and cream cheese for a dairy-free version.

Fresh pumpkin can be substituted if well-drained.

If your GF flour lacks xanthan gum, add 1 tbsp for better structure.

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American