Description
These delicious gluten-free pumpkin squares are a moist and flavorful treat perfect for fall or any time you crave a spiced pumpkin dessert. Made with wholesome gluten-free flour and topped with a smooth cream cheese frosting, they bring classic autumn flavors with a perfect balance of sweetness and spice.
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 Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable or coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently just until combined to avoid overmixing, which can make the squares tough.
- Pour Batter Into Pan: Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the pumpkin squares cool completely in the pan to set properly.
- Prepare Frosting: While the squares cool, beat together softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and cinnamon in a mixing bowl until smooth and creamy.
- Frost the Pumpkin Squares: Spread the cream cheese frosting evenly over the cooled pumpkin squares using a spatula or butter knife.
- Serve: Once frosted, cut into squares and serve as a delightful seasonal treat perfect for gatherings or a sweet snack.
Notes
- For a dairy-free version, substitute the cream cheese and butter in the frosting with plant-based alternatives.
- Ensure your gluten-free all-purpose flour blend contains xanthan gum or a similar binder for best texture.
- Store any leftovers covered in the refrigerator for up to 4 days.
- These squares can also be frozen without the frosting for up to 2 months; thaw before frosting and serving.
- Adjust pumpkin pie spice to your taste for more or less spice intensity.
