Delicious Gluten-Free Pumpkin Squares

There’s something about the aroma of pumpkin and spices baking in the oven that instantly makes everything feel cozy and warm. If you’re like me, fall isn’t complete without indulging in pumpkin-flavored treats. And while there are plenty of pumpkin recipes out there, these Gluten-Free Pumpkin Squares are next-level delicious. They’re soft, moist, and packed with the perfect blend of pumpkin, cinnamon, and nutmeg—basically autumn in a bite-sized square.

I remember the first time I made these pumpkin squares. It was one of those chilly weekends where I just wanted to curl up with a blanket and enjoy something sweet. I didn’t want the hassle of dealing with a complicated recipe, but I was also craving something homemade. These pumpkin squares were the answer. They’re ridiculously easy to make, require simple ingredients, and bake up into the softest, most flavorful treat.

Best of all? They’re gluten-free! Whether you’re avoiding gluten by choice or necessity, this recipe delivers the same satisfaction as the traditional version. It’s the perfect dessert to bring to holiday gatherings or just to have on hand for a cozy night in. Trust me, after one bite, these pumpkin squares will become a fall favorite in your house, too!

Why You’ll Love This Recipe:

1. Super easy to make – You only need a few basic ingredients that you probably already have in your pantry.
2. Family-friendly – Kids and adults alike will love the warm, spicy flavors of these squares.
3. Moist and tender – Thanks to the pumpkin puree, these squares are incredibly soft and moist without being dense.
4. Gluten-free without sacrificing flavor – The gluten-free flour blend works perfectly, making these squares taste just like (or even better than) the classic version.
5. Perfect for fall – With the rich, cozy flavors of pumpkin and spice, this dessert screams autumn comfort.

Preparation Time and Servings

• Total time: 45 minutes (15 minutes prep, 30 minutes bake)
• Servings: 16 squares
• Nutrition per serving: 180 calories, 7g fat, 25g carbs, 3g protein

Ingredients

For the Pumpkin Squares:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 cup granulated sugar (or coconut sugar for a refined sugar-free option)
• ½ cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 ½ cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt

For the Cream Cheese Frosting (optional but highly recommended!):

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar (or a gluten-free powdered sugar substitute)
• 1 tsp vanilla extract
• 2-3 tbsp milk (to adjust consistency)

Step-by-Step Instructions:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal later. This step is super important if you want perfect squares that come out clean without sticking.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the pumpkin puree, eggs, granulated sugar, oil, and vanilla extract. Whisk together until smooth and well combined. You want the mixture to be silky and lump-free before moving on to the dry ingredients.

Tip: Use a hand mixer if you want to save time, but a whisk works perfectly well too. Just be sure to mix until everything is fully incorporated.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. If you’re using a store-bought gluten-free flour blend, make sure it contains xanthan gum or guar gum—this will help with the texture of the squares.

Tip: If you want to add a little extra spice, feel free to increase the cinnamon to 2 teaspoons or add a pinch of ground cloves for extra warmth.

Step 4: Bring it All Together

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, but don’t overmix! Overmixing can make your batter tough and dense. The batter will be thick, and that’s exactly what you want.

Step 5: Pour the Batter

Pour the batter into your prepared baking pan and spread it out evenly with a spatula. Don’t worry if it looks a little thick—these pumpkin squares will rise beautifully in the oven.

Step 6: Bake to Perfection

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be lightly golden, and your kitchen will smell like a pumpkin spice dream.

Tip: Every oven is different, so check your squares around the 25-minute mark. If they still seem a bit soft in the center, give them another few minutes.

Step 7: Let Them Cool

Once the pumpkin squares are done baking, let them cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift them out and place them on a wire rack to cool completely before frosting. Trust me, waiting for them to cool is worth it—frosting warm squares will result in a melty mess!

Step 8: Prepare the Cream Cheese Frosting (Optional)

While the pumpkin squares cool, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Add the vanilla extract and a tablespoon of milk at a time until you reach your desired frosting consistency—smooth, creamy, and spreadable.

Step 9: Frost and Slice

Once the pumpkin squares have cooled completely, spread a thick layer of cream cheese frosting on top. Use an offset spatula or the back of a spoon to smooth it out. If you want an extra touch, sprinkle a little cinnamon on top for decoration.

Cut into 16 squares and enjoy!

How to Serve:

These gluten-free pumpkin squares are perfect for any fall occasion. Here are a few serving suggestions:

• As an afternoon treat: Pair a square with a warm cup of tea or coffee for the perfect pick-me-up.
• For a holiday gathering: Serve these at your next holiday party or family get-together. They’re festive, easy to transport, and a hit with kids and adults alike.
• With whipped cream: If you’re feeling extra indulgent, add a dollop of homemade whipped cream on top instead of frosting for a lighter option.

Additional Tips for Success:

1. Use room temperature ingredients: For the best texture, make sure your eggs and cream cheese are at room temperature before mixing. Cold ingredients don’t blend as smoothly and can result in a lumpy batter or frosting.
2. Don’t overmix the batter: When adding the dry ingredients to the wet, stir gently until just combined. Overmixing can cause the squares to be tough rather than tender.
3. Let the squares cool completely before frosting: This is a step you don’t want to skip. Frosting the squares while they’re still warm will make the frosting melt and slide right off.
4. Store leftovers in the fridge: Because of the cream cheese frosting, it’s best to store these pumpkin squares in an airtight container in the refrigerator. They’ll keep for up to 5 days.
5. Freeze for later: These pumpkin squares freeze beautifully! Just wrap them tightly in plastic wrap (without frosting) and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and frost before serving.

Recipe Variations:

• Dairy-Free Option: Replace the cream cheese frosting with a dairy-free alternative like coconut whipped cream, or simply dust the squares with powdered sugar. For the pumpkin squares themselves, you can use coconut oil or a plant-based butter.
• Nut-Free: This recipe is naturally nut-free, but if you’re adding toppings like chopped nuts, ensure you use seeds instead (pumpkin or sunflower seeds work great!).
• Add Mix-Ins: For a fun twist, fold in chocolate chips or chopped nuts to the batter before baking. The melty chocolate adds an extra layer of indulgence.

FAQ:

1. Can I use a different gluten-free flour blend?
   Yes! Just make sure it contains xanthan gum or guar gum. If your blend doesn’t, you can add ½ tsp xanthan gum to help with texture.
2. Can I make these pumpkin squares ahead of time?
   Absolutely! You can bake the squares a day in advance, store them in the fridge, and frost them just before serving.
3. Can I use homemade pumpkin puree?
   Yes, but make sure to drain it well if it’s too watery. Canned pumpkin tends to be thicker, which works well in this recipe.
4. What if I don’t have cream cheese for the frosting?
   You can either skip the frosting altogether or use a simple glaze made from powdered sugar and milk.
5. How can I make this recipe refined-sugar-free?
   You can replace the granulated sugar with coconut sugar or a natural sweetener like maple syrup, though the texture may be slightly different.

Conclusion:

These gluten-free pumpkin squares are the perfect fall dessert—easy, comforting, and bursting with flavor. Whether you’re gluten-free or just looking for a new pumpkin treat to try, you’ll love how soft and tender these squares are. Plus, with that optional cream cheese frosting, they’re simply irresistible!

I can’t wait to see how your pumpkin squares turn out. Don’t forget to snap a photo and tag me on Instagram! Let’s get baking and make this fall season even cozier!

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