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Gluten-Free Pumpkin Squares

Delicious and moist pumpkin squares topped with creamy frosting, perfect for fall gatherings and family celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Squares
  • 4 large eggs
  • 1 2/3 cups sugar
  • 1 cup oil (avocado oil recommended)
  • 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
For the Cream Cheese Frosting
  • 8 oz cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1 tsp vanilla
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F and grease two 9x13" baking pans with Pam cooking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk with a fork and set aside.
  3. In a second bowl, whisk together eggs, sugar, oil, and pumpkin puree until well combined.
  4. Add the dry ingredients to the wet ones and mix until just combined—don’t worry if the batter feels a little liquidy!
  5. Pour the batter evenly into the two prepared pans.
Baking
  1. Bake for 25-30 minutes until a toothpick comes out clean.
  2. Allow the cakes to cool completely before frosting.
Frosting
  1. For the cream cheese frosting, beat together cream cheese, butter, vanilla, and sugar until smooth.
  2. Spread frosting generously on top of the cooled pumpkin squares, then cut each pan into 12 squares.

Notes

Let the squares cool completely before frosting to avoid it melting into a 'frosting soup'. You can store leftovers in the fridge for up to 5 days or freeze them for up to three months.