Gluten-Free Pumpkin Squares
These easy-to-make Gluten-Free Pumpkin Squares are topped with luscious cream cheese frosting, delivering delicious pumpkin spice bliss in every bite, perfect for any autumn occasion.
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
Store leftovers in the fridge for up to 4-5 days or freeze for up to 2 months, wrapped tightly to avoid freezer burn.