Irresistibly Creamy and Pumpkin-Perfect
Imagine sinking your teeth into a moist, spice-infused pumpkin square topped with heavenly cream cheese frosting. If that doesn’t make your taste buds dance, I don’t know what will! These Gluten-Free Pumpkin Squares (or bars, if you prefer) are not just a treat; they’re a celebration of fall flavors. Whether you’re gearing up for a potluck or craving a cozy dessert at home, these beauties come together in a flash – and with one-pan ease, who can resist?
Why Make This Recipe
Why whip up these delightful squares? Let me break it down for you:
- Easy Cleanup: Only two pans required, so less time scrubbing and more time tasting!
- Family-Friendly: Kids and adults alike will fight over the last square. Trust me, it’ll become a family favorite.
- Budget-Wise: With ingredients you probably already have, it won’t cost a fortune to treat yourself.
Who doesn’t love a dessert that’s simple yet so satisfying? 😋
Ingredients
You don’t need fancy stuff — just these basics!
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup oil (I used avocado oil)
- 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
- 8 oz cream cheese (softened at room temperature)
- 1/2 cup butter (softened at room temperature)
- 1 tsp vanilla
- 2 cups powdered sugar
Directions
Time to get baking! Follow these simple steps:
- Preheat the oven to 350°F and grease TWO 9×13" baking pans with Pam cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk with a fork and set aside.
- In a second bowl, whisk together eggs, sugar, oil, and pumpkin puree until well combined.
- Add the dry ingredients to the wet ones and mix until just combined – don’t worry if the batter feels a little liquidy!
- Pour the batter evenly into the two prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely before frosting.
- For the cream cheese frosting, beat together cream cheese, butter, vanilla, and sugar until smooth. Spread it generously on top of the cooled pumpkin squares, then cut each pan into 12 squares.
How to Make Gluten-Free Pumpkin Squares (Bars) (Overview)
Let’s break it down:
First, you’ll whisk together the dry ingredients in a bowl. Next, in another bowl, mix the wet ingredients—eggs, sugar, pumpkin, and oil. Combine these two mixtures to create your batter (don’t worry about it being a bit runny!). Pour it into your pans and pop them in the oven. Once baked and cooled, slather on that creamy frosting—it’s pure magic! 🎃 Pro tip: Make sure to let them cool completely before frosting. Otherwise, it’ll turn into a delicious, frosting soup!
How to Serve Gluten-Free Pumpkin Squares (Bars)
Serving suggestions? Oh, I’ve got you covered!
- You could dust them with a sprinkle of cinnamon or nutmeg for extra flair.
- Pair them with a scoop of vanilla ice cream for a heavenly contrast of flavors and textures—hot and cold, creamy and spongy.
- Enjoy them with a cup of spiced chai or pumpkin spice latte to kick your fall vibes into high gear.
The aroma alone is sure to pull everyone into the kitchen. 🍂
How to Store Gluten-Free Pumpkin Squares (Bars)
These delicious squares can last up to 5 days in the fridge, so you don’t have to finish them all in one sitting (although you might want to!). You can also freeze them for up to three months—just be sure to wrap them well. Frozen squares are perfect for last-minute dessert cravings! Just thaw overnight in the fridge before enjoying.
Tips to Make Gluten-Free Pumpkin Squares (Bars)
Want to make your baking game even stronger? Here are some quick insider tips:
- Don’t overmix the batter–it can lead to dense squares. Just mix until combined and go!
- Use softened cream cheese and butter for the frosting to avoid lumps; we want smooth and decadent, not gritty!
- If you want a bit more pumpkin flavor, swap out regular oil for pumpkin spice oil. If such a thing exists, please let me know!
- For a healthier twist, substitute half the sugar with unsweetened applesauce.
- Add chopped pecans or walnuts to the batter for an extra crunch.
Variation
Feeling adventurous? Switch it up!
- Make it vegan by substituting eggs with flaxseed meal mixed with water or applesauce.
- Add chocolate chips for a little extra sweetness. Who said pumpkin can’t be decadent?
- Try incorporating coconut or butterscotch chips for a fun flavor twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin to get a similar consistency.
2. How do I know when they’re done baking?
Stick a toothpick into the center of the squares, and if it comes out clean, they’re ready!
3. Can I make this recipe ahead of time?
Yes! You can bake and frost them a day in advance. Just keep them in the fridge to maintain freshness.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Pumpkin Squares
Ingredients
Method
- Preheat the oven to 350°F and grease two 9x13" baking pans with Pam cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk with a fork and set aside.
- In a second bowl, whisk together eggs, sugar, oil, and pumpkin puree until well combined.
- Add the dry ingredients to the wet ones and mix until just combined—don’t worry if the batter feels a little liquidy!
- Pour the batter evenly into the two prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely before frosting.
- For the cream cheese frosting, beat together cream cheese, butter, vanilla, and sugar until smooth.
- Spread frosting generously on top of the cooled pumpkin squares, then cut each pan into 12 squares.