Description
These delicious gluten-free pumpkin squares are a moist, spiced treat perfect for fall or any time you crave comfort dessert. Made with canned pumpkin puree, warm pumpkin pie spices, and a creamy cinnamon-vanilla cream cheese frosting, these squares are both flavorful and gluten-free, making them suitable for those with gluten sensitivities without sacrificing taste.
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) 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, oil, and vanilla extract until you achieve a smooth, homogenous mixture.
- 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.
- Form Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can affect texture.
- Prepare to Bake: Pour the batter evenly into the prepared baking dish and smooth the top to ensure even baking.
- Bake: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the pumpkin squares to cool completely in the pan before frosting.
- Make Frosting: In a mixing bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled pumpkin squares. Cut into 12 squares and serve.
Notes
- Ensure the pumpkin squares cool completely before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor and dairy-free option if vegan cream cheese is used.
- Use a gluten-free certified flour blend to ensure the recipe remains gluten-free.
- To make smaller or larger batches, adjust the ingredient quantities proportionally and baking time accordingly.
- Store leftovers covered in the refrigerator for up to 4 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
