Description
These Delicious Gluten-Free Pumpkin Squares combine the warm flavors of pumpkin and spices with a creamy cinnamon cream cheese frosting. Perfectly moist and tender, these pumpkin squares are a delightful treat for the fall season or any time you crave a cozy dessert. Made with a gluten-free flour blend, they are suitable for those avoiding gluten without sacrificing taste or texture.
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 the oven: Preheat your oven to 350°F (175°C) and 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 fully 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 to evenly distribute the leavening agents and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix to keep the squares tender.
- Pour batter and bake: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the pumpkin squares: Remove the baking dish from the oven and let the pumpkin squares cool completely in the pan. This step ensures the frosting won’t melt when applied.
- Make the frosting: In a mixing bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and cinnamon until the mixture is smooth and creamy.
- Frost and serve: Spread the cream cheese frosting evenly over the cooled pumpkin squares. Cut into 12 equal-sized squares and serve fresh.
Notes
- Ensure the pumpkin puree is plain pumpkin and not pumpkin pie filling to avoid excess sweetness and spices.
- Use a gluten-free flour blend that contains xanthan gum or add it separately if needed for proper texture.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- Store leftover pumpkin squares in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
