Fall’s Most Irresistible Treat Awaits You!
Ever bitten into a pumpkin square that made you feel like you’d just discovered an autumn paradise? These Gluten-Free Pumpkin Squares bring together moist, flavorful cake topped with luscious cream cheese frosting, delivering that luscious pumpkin spice bliss in every bite. And here’s the kicker: they’re incredibly easy to whip up, making them a go-to dessert for any occasion!
Why Make This Recipe
So, why should these pumpkin squares become your new favorite? For starters, they create minimal mess—we’re talking one bowl for the batter and one for frosting. They’re also super affordable and made with simple ingredients you can find in any grocery store. Plus, let’s be honest: who doesn’t love indulging in a sweet, satisfying treat that screams cozy fall vibes? 🍂
Ingredients
You don’t need fancy stuff — just these basics!
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup oil (I used avocado oil)
- 15 oz canned pumpkin
- 2 cups 1-to-1 gluten-free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp Kosher salt
- 8 oz cream cheese (softened at room temperature)
- 1/2 cup butter (softened at room temperature)
- 1 tsp vanilla
- 2 cups powdered sugar
Directions
Get ready for some easy baking magic! Follow these simple steps:
- Preheat the oven to 350°F and grease TWO 9×13" baking pans with Pam cooking spray.
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
- Mix the wet ingredients: In another bowl, combine the eggs, sugar, oil, and pumpkin puree. Whisk until it all looks happy together.
- Combine them: Pour the dry ingredients into the wet mixture, stirring until well combined. Don’t worry, it’ll be a bit liquidy, and that’s perfectly fine!
- Pour and bake: Divide the batter evenly between the two prepared baking pans and bake for 25-30 minutes. The toothpick test is your friend here—just make sure it comes out clean.
- Cool and frost: Allow the squares to cool completely before making the frosting. Beat together the cream cheese, butter, vanilla, and powdered sugar until smooth. Spread this dreamy frosting evenly on top before cutting into 12 squares per pan.
How to Make Gluten-Free Pumpkin Squares (Bars) (Overview)
Making these pumpkin squares is as easy as pie (or maybe even easier!). Start by mixing dry things in one bowl and wet things in another, then combine. Pour the batter, bake, and let cool. The real magic happens when you slather on that cream cheese frosting—trust me, this step is non-negotiable! 🎃 Pro tip: Make sure your cream cheese is softened for a smooth, heavenly frosting.
How to Serve Gluten-Free Pumpkin Squares (Bars)
Imagine biting into a golden pumpkin square, the creamy frosting melting in your mouth. Serve these beauties at room temperature with a hot cup of spiced cider or a scoop of vanilla ice cream if you’re feeling extra fancy. Feel free to sprinkle a bit of cinnamon or crushed nuts on top for a pop of color and crunch! Your guests will be swooning over the aroma alone!
How to Store Gluten-Free Pumpkin Squares (Bars)
These pumpkin squares stay fresh for about 4-5 days in the fridge—if they last that long! For longer storage, pop them into the freezer, where they’ll hang out for up to 2 months. Just remember to wrap them tightly to avoid freezer burn. When you’re ready to indulge again, simply thaw and enjoy!
Tips to Make Gluten-Free Pumpkin Squares (Bars)
- Use room temperature ingredients: It helps create a smoother batter, which translates to a moist cake.
- Don’t skip the cooling step: Letting them cool prevents the frosting from melting all over the place. Trust me!
- Swap oils: If avocado oil isn’t your jam, feel free to use melted coconut oil or even apple sauce for a lighter version.
- For extra spice: Toss in a pinch of nutmeg or ground ginger to elevate flavors even more.
Variation
Feeling adventurous? Try adding chocolate chips or nuts for an exciting crunch! Want to make it vegan? Substitute the eggs with flaxseed meal or applesauce, and use a plant-based cream cheese for the frosting. The possibilities are limitless!
FAQs
Can I make this recipe dairy-free?
Absolutely! Use a plant-based cream cheese and swap out the butter for coconut oil.How do I make these squares ahead of time?
You can bake them a day before and keep them covered in the fridge. Frost them right before serving!Can I freeze the pumpkin squares?
Yes! Just make sure to freeze them individually for easy grab-and-go treats.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Pumpkin Squares
Ingredients
For the Pumpkin Squares
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup oil (avocado oil recommended)
- 15 oz canned pumpkin
- 2 cups 1-to-1 gluten-free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp Kosher salt
For the Cream Cheese Frosting
- 8 oz cream cheese (softened) at room temperature
- 1/2 cup butter (softened) at room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F and grease two 9x13 inch baking pans with cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, combine the eggs, sugar, oil, and pumpkin puree. Whisk until well combined.
- Pour the dry ingredients into the wet mixture and stir until well combined. The batter will be somewhat liquidy.
- Divide the batter evenly between the two greased baking pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and allow to cool completely before frosting.
Frosting
- In a bowl, beat together the cream cheese, butter, vanilla, and powdered sugar until smooth.
- Spread the frosting evenly on top of the cooled pumpkin squares.
- Cut into 12 squares per pan and serve.
Notes
Printable Recipe Card
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