Gluten Free Pumpkin Squares

Gluten Free Pumpkin Squares have a special place in my kitchen — and in my heart. Hi, I’m Salma. I’m 32 years old and living in the United States, and my love for cooking grew from simple curiosity into something that feels like a lifelong passion. My dad has always been my ultimate taste-tester, never holding back his honest and often hilarious feedback. He’ll take a bite, pause thoughtfully, then grin and say, “Now that’s worth another square!” Cooking these Gluten Free Pumpkin Squares for him always fills our home with laughter, warmth, and the sweet smell of pumpkin spice. Try it and tell me — would your dad have gone back for seconds too?

Why You’ll Love This Gluten Free Pumpkin Squares

These gluten-free pumpkin squares are pure comfort in dessert form. They’re moist, tender, and full of cozy pumpkin flavor that never feels heavy. The smooth cream cheese frosting adds just the right touch of sweetness.

You’ll also love that this recipe is incredibly forgiving — it comes together quickly, bakes evenly, and tastes fantastic whether served chilled or at room temperature. Perfect for sharing with family, bringing to a fall potluck, or keeping all to yourself with a cup of tea.

Ingredients Detailed

For the Batter:

• 4 large eggs – give the squares structure and moisture.
• 1 2/3 cups sugar – adds gentle sweetness and helps with that tender crumb.
• 1 cup oil (avocado oil) – keeps everything soft and rich without dairy.
• 15 oz canned pumpkin – the heart of this recipe, adding flavor and color.
• 2 cups 1-to-1 gluten-free flour blend (with xanthan gum) – gives perfect texture without gluten.
• 2 tsp baking powder – for light, airy lift.
• 1 tsp baking soda – balances acidity and helps the batter rise.
• 2 tsp cinnamon – infuses warm, classic pumpkin-pie spice.
• 1/2 tsp kosher salt – enhances sweetness and depth.

For the Frosting:

• 8 oz cream cheese, softened – creamy, tangy base for the topping.
• 1/2 cup butter, softened – adds smooth richness.
• 1 tsp vanilla extract – for that fragrant, bakery-style aroma.
• 2 cups powdered sugar – sweetens and creates a fluffy finish.

Directions (Step-by-Step Cooking Guide)

1. Preheat and prepare. Set your oven to 350°F and lightly grease two 9×13-inch baking pans with cooking spray. Metal pans work best for even browning.
2. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. You’ll see that soft, golden flour blend ready for all the pumpkin magic to come.
3. Combine the wet ingredients. In a second bowl, whisk the eggs, sugar, oil, and pumpkin puree until the mixture turns silky and well combined. The color should look like autumn sunshine.
4. Bring it all together. Slowly add the dry mixture to the wet ingredients, whisking just until smooth. The batter will feel thinner than traditional cake batter — that’s exactly how it should be.
5. Pour and bake. Divide the batter evenly into the two prepared pans. Smooth the tops gently and bake for 25–30 minutes, or until a toothpick comes out clean. Your kitchen will smell like cinnamon dreams.
6. Cool completely. Let the cakes rest on a cooling rack. Be patient — frosting too soon will make it melt away.
7. Make the frosting. Beat the cream cheese, butter, vanilla, and powdered sugar together until light, fluffy, and spreadable. You’ll know it’s ready when it looks cloud-like.
8. Frost and slice. Spread the frosting over each cooled cake with an offset spatula or butter knife. Slice into 12 neat squares per pan and admire your masterpiece.

Cultural or Technique Note

Pumpkin bars like these are a staple in American fall baking — a nod to traditional pumpkin pie, but lighter and more portable. The combination of warm spices, smooth frosting, and tender crumb captures everything we love about cozy, homemade desserts with a modern gluten-free twist.

Serving Suggestions

• With a cup of hot coffee or spiced tea.
• As a sweet addition to your Thanksgiving dessert table.
• Chilled for a refreshing afternoon treat.
• Topped with a sprinkle of cinnamon or chopped pecans.

Pro Tips for Success

• Always make sure your gluten-free flour blend includes xanthan gum — it keeps the texture tender and cohesive.
• Don’t overmix; gentle folding helps maintain that airy crumb.
• Let the cakes cool completely before frosting to avoid a runny top.
• For extra flavor, chill the frosted squares for an hour before serving.
• Use room-temperature cream cheese and butter for a silky, lump-free frosting.
• Cut with a clean knife, wiping between slices for perfect edges.

Common Mistakes to Avoid

Overbaking: These bars can dry out quickly, so check early with a toothpick.
Skipping xanthan gum: Without it, your bars may crumble — make sure your blend includes it.
Using pumpkin pie mix: It’s too sweet and already spiced — only use pure pumpkin puree.
Frosting too soon: Warm cake will melt the frosting — patience pays off.
Uneven mixing: Overmixing can make the texture dense — whisk just until smooth.

Storage & Reheating

Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Reheat: These are best enjoyed chilled or at room temperature, so no reheating is needed just unwrap, serve, and savor.

Frequently Asked Questions (FAQ)

Q1: Can I use a different gluten-free flour blend?
A1: Absolutely! Any 1-to-1 or cup-for-cup gluten-free blend will work beautifully. Just check that it contains xanthan gum — if not, add 1 tablespoon yourself to keep the texture right.

Q2: How do I make this dairy-free?
A2: The cake itself is already dairy-free! For the frosting, use dairy-free cream cheese or whip up a buttercream with vegan butter, powdered sugar, vanilla, and a splash of dairy-free milk.

Q3: Should I use pumpkin puree or pumpkin pie mix?
Always use plain canned pumpkin puree. Pumpkin pie mix has added sugar and spices that will throw off the flavor and texture.

Q4: What kind of pan should I use?
Metal pans work best for even baking and a nice golden crust. Just be sure to grease them well with nonstick spray before pouring in your batter.

Q5: How do I make this egg-free?
Though untested, you can try flax eggs (1 tablespoon flaxseed meal + 3 tablespoons warm water per egg). Let the mixture sit for 5 minutes until it thickens before adding it to the batter.

Closing Paragraph

These gluten-free pumpkin squares are the perfect sweet ending to any fall meal — soft, spiced, and irresistibly creamy. Whether you’re gluten-free or not, everyone at your table will love their tender bite and nostalgic flavor. Try them once, and you’ll keep coming back all season long.

Final Thoughts

There’s just something so comforting about baking with pumpkin — that earthy sweetness and warm cinnamon aroma make even the chilliest day feel special. I hope these pumpkin squares bring a little sunshine to your kitchen too. I can’t wait for you to bake them, share them, and make them your own.