Description
These delicious gluten-free pumpkin squares are moist, flavorful, and perfect for a fall dessert. Made with pumpkin puree, warm spices, and a creamy cinnamon cream cheese frosting, they are a delightful treat that everyone can enjoy, especially those following a gluten-free diet.
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 grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the pumpkin squares.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, 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, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the squares dense.
- Pour and spread batter: Pour the batter into the prepared baking dish and spread it out evenly with a spatula to ensure uniform baking.
- Bake the pumpkin squares: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
- Prepare the frosting: In a mixing bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and cinnamon until the frosting is smooth and creamy.
- Frost and serve: Spread the cream cheese frosting evenly over the cooled pumpkin squares. Cut into 12 squares and serve as a delicious gluten-free treat.
Notes
- Ensure the pumpkin puree is smooth for the best texture.
- Use gluten-free all-purpose flour blend to keep the recipe gluten-free.
- Let the pumpkin squares cool completely before frosting to prevent melting.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
