Delicious Gluten-Free Pumpkin Squares

Delicious Gluten-Free Pumpkin Squares are the ultimate fall treat, combining the warm spices we all crave with the moist, tender texture of a pumpkin dessert. Whether you’re preparing them for a cozy autumn gathering or a Halloween party, these squares offer a perfect balance of sweet pumpkin flavor, cinnamon, nutmeg, and a touch of ginger. Best of all, they’re completely gluten-free, making them a fantastic option for those with dietary restrictions. You won’t miss the gluten at all, as these pumpkin squares are light, fluffy, and full of flavor.

Pumpkin season is one of my favorite times of the year. I love experimenting with different pumpkin recipes, and this one quickly became a family favorite. The combination of rich pumpkin and warm spices, all baked into soft, cake-like squares, is comfort food at its finest. What makes this recipe even better is how easy it is to make and how well it works for anyone with gluten sensitivity or celiac disease. With simple gluten-free substitutions, these pumpkin squares turn out perfectly every time. Serve them as is, or top them with cream cheese frosting for a decadent finish!

Why You’ll Love This Recipe:

• Gluten-free and delicious: These pumpkin squares are so tender and flavorful, you’ll never miss the gluten. They’re made with simple gluten-free ingredients that don’t sacrifice texture or taste.
• Easy to make: This recipe is quick and straightforward, with minimal steps. Perfect for busy fall days when you want something sweet but don’t want to spend hours in the kitchen.
• Perfect for fall: The warm spices and rich pumpkin flavor make these squares the ultimate autumn treat. They’re great for Halloween, Thanksgiving, or any cozy fall afternoon.
• Customizable: You can easily add mix-ins like chocolate chips, nuts, or even top with a drizzle of maple glaze or cream cheese frosting.
• Moist and tender: Thanks to the pumpkin, these squares stay moist and fluffy for days, making them an excellent make-ahead dessert.

Preparation Time and Servings:

• Total time: 45 minutes
• Servings: 16 squares
• Calories per serving: 180
• Protein: 3g, Carbs: 26g, Fat: 7g

Ingredients:

For the Pumpkin Squares:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/2 cup coconut oil, melted (or vegetable oil)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

For the Cream Cheese Frosting (Optional):

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk, to thin (if needed)

Step-by-Step Instructions:

1. Preheat the oven and prepare the pan:

Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan (or line it with parchment paper for easy removal). This will ensure that your pumpkin squares lift easily from the pan once baked.

2. Mix the wet ingredients:

In a large bowl, whisk together the canned pumpkin, eggs, melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Be sure to use pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. The coconut oil adds a subtle flavor that pairs beautifully with the pumpkin, but you can also use vegetable oil if that’s what you have on hand.

3. Combine the dry ingredients:

In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. The spices are what make these pumpkin squares taste like fall in every bite. If your gluten-free flour blend doesn’t contain xanthan gum, add 1/2 teaspoon to ensure your squares hold together well.

4. Mix the wet and dry ingredients:

Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—the batter should be smooth but thick. If you’re adding any optional mix-ins like chopped nuts or chocolate chips, gently fold them in at this stage.

5. Bake the pumpkin squares:

Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the center should be set but still moist. Once baked, remove the pan from the oven and allow the squares to cool completely in the pan.

6. Make the cream cheese frosting (optional):

While the pumpkin squares are cooling, you can prepare the optional cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until combined. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.

7. Frost and serve:

Once the pumpkin squares have cooled completely, spread the cream cheese frosting over the top in an even layer. For a more rustic look, you can also drizzle the frosting on top instead of fully covering the squares. Slice into 16 squares and serve!

How to Serve:

• Classic: Serve these pumpkin squares as is, warm from the oven or chilled with cream cheese frosting for an extra indulgent treat.
• With a drizzle of glaze: For a simpler topping, drizzle the squares with a quick maple or vanilla glaze. Just mix powdered sugar, a splash of milk, and a dash of vanilla or maple syrup, and drizzle over the cooled squares.
• As a dessert bar: Place these squares on a dessert table along with other fall favorites like apple pie, pumpkin cookies, or caramel apples. They’re perfect for holiday gatherings or Halloween parties.

Additional Tips:

1. Use the right flour blend: Not all gluten-free flours are created equal. For best results, use a gluten-free all-purpose flour blend that contains xanthan gum, which helps bind the squares and gives them a soft, cake-like texture.
2. Check your pumpkin puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. The puree provides moisture and flavor, while you’ll control the sweetness and spices with the rest of the ingredients.
3. Don’t overmix the batter: Overmixing gluten-free batter can make the texture dense. Mix just until the dry ingredients are incorporated for a tender crumb.
4. Cool before frosting: Make sure the pumpkin squares are fully cooled before adding the cream cheese frosting. If they’re too warm, the frosting will melt and become runny.
5. Add-ins: Feel free to add 1/2 cup of chopped nuts or chocolate chips to the batter for extra texture and flavor. Walnuts, pecans, and dark chocolate are all excellent choices!

Recipe Variations:

• Gluten-Free Pumpkin Bars: If you prefer thinner, more bar-like squares, use a larger 9×13-inch pan and reduce the baking time to around 20-25 minutes. The texture will be a bit thinner and more bar-like.
• Dairy-Free Pumpkin Squares: To make this recipe dairy-free, substitute the butter in the frosting with a vegan butter alternative and use a dairy-free cream cheese. For the squares themselves, swap the coconut oil with a neutral vegetable oil.
• Pumpkin Chocolate Chip Squares: Add 1/2 to 1 cup of chocolate chips to the batter for a chocolatey twist on this recipe. The combination of pumpkin and chocolate is irresistible!
• Pumpkin Spice Latte Squares: Add 1 tablespoon of instant coffee granules to the wet ingredients for a subtle coffee flavor, creating a pumpkin spice latte-inspired square.

Serving Suggestions:

• Pair with a hot drink: Serve these gluten-free pumpkin squares with a warm drink for the perfect cozy fall experience. A pumpkin spice latte, chai tea, or a cup of hot apple cider would pair beautifully.
• Top with ice cream: For an extra indulgent treat, top a square with a scoop of vanilla ice cream or a dollop of whipped cream.
• For kids: These squares are soft and moist, making them perfect for little ones. You can even top them with fun Halloween sprinkles or serve them as a healthier treat at a Halloween party.

Freezing and Storage:

• Storage: Store leftover pumpkin squares in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cream cheese frosting keeps best when stored in the fridge.
• Freezing: These pumpkin squares freeze beautifully! If you plan to freeze them, it’s best to do so before adding the frosting. Wrap the cooled squares individually in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep for up to 3 months in the freezer. Thaw at room temperature before frosting and serving.

Special Equipment:

• 9×9-inch baking pan: You’ll need a standard square baking pan for this recipe. If you prefer thinner squares, you can use a 9×13-inch pan, just remember to adjust the baking time.
• Electric mixer: An electric hand mixer or stand mixer will make the process of creaming the butter and cream cheese for the frosting much easier.
• Spatula: A silicone spatula is handy for scraping down the sides of the bowl and spreading the frosting evenly.

FAQ Section:

1. Can I use fresh pumpkin instead of canned?

Yes! You can substitute canned pumpkin puree with fresh pumpkin puree. Just be sure to drain any excess liquid from the fresh puree to ensure the right consistency. You’ll need about 1 cup of fresh pumpkin puree for this recipe.

2. Can I make these pumpkin squares without frosting?

Absolutely! These pumpkin squares are delicious on their own, but the cream cheese frosting adds an extra layer of indulgence. If you prefer a lighter option, you can skip the frosting or drizzle with a simple glaze instead.

3. Can I make this recipe vegan?

Yes, you can make this recipe vegan by using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), replacing the butter in the frosting with vegan butter, and using a dairy-free milk like almond or oat milk.

4. What’s the best gluten-free flour to use?

I recommend using a gluten-free all-purpose flour blend that contains xanthan gum, which helps give structure to the baked goods. Popular brands include Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour.

5. How do I know when the pumpkin squares are done?

The squares are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges will be lightly golden, and the center should be set but still soft.

Conclusion:

I can’t wait for you to try these Delicious Gluten-Free Pumpkin Squares! They’re the perfect fall treat, bursting with warm spices, sweet pumpkin flavor, and a soft, tender crumb. Whether you’re enjoying them as a snack, dessert, or serving them at a festive gathering, these pumpkin squares are sure to be a hit. Plus, the fact that they’re gluten-free makes them accessible to everyone, without sacrificing any of the flavor or texture. Don’t forget to snap a picture and share your creation—I’d love to see how yours turn out! Enjoy every delicious bite! 🎃

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