Description

When fall hits and the air turns crisp, I know it’s time to bring out all things pumpkin in my kitchen. And this Delicious Gluten-Free Pumpkin Squares recipe is one of those treats that never fails to win over my family and friends. The first time I made these, I wasn’t sure how my gluten-loving family would react. But let me tell you, they devoured the entire batch in one sitting! Even my picky kids, who usually turn their noses up at anything that sounds remotely healthy, kept coming back for more. The perfect combination of pumpkin, warm spices, and a moist, tender texture makes these squares a winner every time. Plus, the fact that they’re gluten-free is just the cherry on top!

Whether you’re sensitive to gluten or just looking for a delicious fall treat, these pumpkin squares are guaranteed to impress. They’re not only easy to make, but they’re also perfect for serving at any holiday gathering or enjoying as a cozy snack with a cup of tea or coffee.

Ingredients

Scale

To make these delicious gluten-free pumpkin squares, you’ll need:

1 cup pumpkin puree (canned or homemade)
1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
1/2 cup coconut sugar (or regular granulated sugar)
1/4 cup maple syrup
1/2 cup coconut oil (melted)
2 large eggs (room temperature)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, combine the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can affect the texture.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the pumpkin squares in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Cut into squares and enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 12 squares
Calories: 200 kcal