Description
Indulge in these delicious Gluten-Free Pumpkin Squares, featuring a moist pumpkin cake topped with a luscious cream cheese frosting. Perfect for fall gatherings or a sweet treat anytime!
Ingredients
Batter Ingredients:
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup oil (avocado oil)
- 15 oz canned pumpkin
- 2 cups 1-to-1 gluten-free flour blend with xanthan gum (Bob’s Red Mill 1-to-1 Gluten-Free Flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp Kosher salt
Cream Cheese Frosting Ingredients:
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
- Preheat the oven: Preheat oven to 350°F and grease two 9×13″ baking pans with cooking spray.
- Prepare dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Mix wet ingredients: In another bowl, whisk eggs, sugar, oil, and pumpkin.
- Combine ingredients: Add dry ingredients to wet ingredients, mix until combined.
- Bake: Divide batter into pans, bake for 25-30 mins until a toothpick comes out clean.
- Make frosting: Beat cream cheese, butter, vanilla, and sugar until smooth.
- Frost cakes: Spread frosting on cooled cakes and cut into squares.
Notes
- You can use most store-bought gluten-free flour blends with xanthan gum.
- To make dairy-free, use dairy-free cream cheese or make a dairy-free buttercream.
- Use canned pumpkin puree, not pumpkin pie mix.
- Allow cakes to cool fully before frosting.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 221 kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 56mg
