Gluten‑Free Pumpkin Squares
Moist, spiced pumpkin‑powered bars topped with creamy frosting—easy to make, big on comfort, and totally gluten‑free. Perfect for fall, for family, or just because.
Equipment
- 9×13‑inch baking pan
- Mixing Bowls
Ingredients
Batter
- 4 large eggs give the squares structure and moisture
- 1⅔ cups sugar adds gentle sweetness and helps tender crumb
- 1 cup oil (avocado or neutral‑flavored) keeps everything soft and rich without dairy
- 15 oz canned pumpkin puree the heart of this recipe — flavor & color
- 2 cups gluten‑free 1‑to‑1 flour blend (with xanthan gum) gives perfect texture without gluten
- 2 tsp baking powder light, airy lift
- 1 tsp baking soda balances acidity and helps rise
- 2 tsp cinnamon warm, classic pumpkin‑pie spice
- ½ tsp kosher salt enhances sweetness and depth
Frosting
- 8 oz cream cheese, softened creamy, tangy base for the topping
- ½ cup butter, softened adds smooth richness
- 1 tsp vanilla extract fragrant bakery‑style aroma
- 2 cups powdered sugar sweetens and creates fluffy finish
Instructions
- Step 1: Preheat oven to 350 °F. Lightly grease two 9×13‑inch baking pans with cooking spray.
- Step 2: In a large bowl, whisk together gluten‑free flour blend, baking powder, baking soda, cinnamon, and salt.
- Step 3: In a second bowl, whisk the eggs, sugar, oil, and pumpkin puree until silky and combined.
- Step 4: Gradually add the dry mixture to the wet mixture; whisk just until smooth. Don’t overmix.
- Step 5: Divide batter evenly into the two prepared pans. Smooth the tops. Bake about 25‑30 minutes until a toothpick comes out clean.
- Step 6: Let the baked bars cool completely in the pans.
- Step 7: While cooling, beat together the softened cream cheese, butter, vanilla, and powdered sugar until light and fluffy.
- Step 8: Spread the frosting evenly over each cooled cake. Slice each into 12 squares for a total of 24.
Notes
This recipe is a gluten‑free take on classic cream‑cheese‑topped pumpkin bars (see similar recipes on Allrecipes and Sally’s Baking Addiction for inspiration). :contentReference[oaicite:0]{index=0} Use a quality 1‑to‑1 gluten‑free flour blend and don’t skip the complete cool‑down before frosting for clean presentation.