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.
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
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
