If you have been searching for a cozy, flavorful fall treat that fits perfectly into a gluten-free lifestyle, then this Delicious Gluten-Free Pumpkin Squares Recipe is about to become your new best friend. Bursting with warm spices and the natural richness of real pumpkin puree, these squares are incredibly moist, tender, and wonderfully spiced in just the right way. They’re easy to make, boast vibrant orange hues that brighten any dessert table, and have a texture that balances softness with a satisfying crumb. Whether you’re baking for family, friends, or just a little self-care moment, these pumpkin squares deliver joy with every bite.
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to bring out the best taste, texture, and color in your pumpkin squares. Each component plays a vital role, from the gluten-free blend providing a tender crumb to the perfect blend of warm spices that evoke the essence of autumn.
- 1.75 cups gluten-free all-purpose flour blend with xanthan gum: Ensures your squares have a soft, chewy texture while keeping them gluten-free.
- 1 teaspoon baking powder: Helps the batter rise nicely, creating a light finish.
- 0.5 teaspoon baking soda: Works alongside baking powder for the perfect lift and consistency.
- 1.5 teaspoons ground cinnamon: Adds classic pumpkin spice warmth and depth.
- 0.5 teaspoon ground ginger: Provides a subtle zing that complements the cinnamon beautifully.
- 0.25 teaspoon ground nutmeg: Introduces a hint of nutty sweetness essential to fall baking.
- 0.5 teaspoon salt: Balances and enhances all flavors.
- 0.75 cup granulated sugar: Gives just the right amount of sweetness without overpowering pumpkin’s savoriness.
- 0.5 cup light brown sugar packed: Adds rich molasses notes and moistness to the squares.
- 0.5 cup vegetable oil or melted coconut oil: Keeps the bars moist and tender with healthy fats.
- 2 large eggs at room temperature: Bind everything together and contribute to the fluffy texture.
- 1 cup pumpkin puree (not pumpkin pie filling): The hero ingredient that brings moisture, flavor, and vibrant color.
- 1 teaspoon vanilla extract: Heightens sweetness and adds complexity.
- 0.5 cup milk or dairy-free milk: Balances the batter and keeps it silky smooth.
How to Make Delicious Gluten-Free Pumpkin Squares Recipe
Step 1: Prepare Your Ingredients and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper or lightly grease it to ensure your pumpkin squares come out easily without sticking. Gathering everything beforehand will help your baking flow smoothly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This step ensures that the spices and leavening agents are evenly distributed, which is crucial for the even rise and balanced flavor throughout your squares.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, vanilla extract, and milk until the mixture is smooth and creamy. This blend is where all the luscious moisture and flavor start to come together, so take your time with this step.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, stirring gently but thoroughly until the mixture is fully combined and free of lumps. This careful folding technique helps keep the batter airy while making sure all the spice and pumpkin flavors meld beautifully.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake it for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted right in the middle comes out clean or with just a few moist crumbs attached. Let your delicious pumpkin squares cool completely before slicing – patience here is rewarded!
How to Serve Delicious Gluten-Free Pumpkin Squares Recipe
Garnishes
The simplest garnish can take your squares from delightful to unforgettable. A dusting of powdered sugar, a drizzle of maple syrup, or a light spread of cream cheese frosting adds layers of flavor and elegance. For a fun touch, sprinkle with toasted pecans or a whisper of cinnamon to tie back to the warm spices inside.
Side Dishes
These pumpkin squares pair wonderfully with a cozy cup of coffee or chai tea, making for a heartwarming snack. If serving as part of a dessert spread, add fresh whipped cream, vanilla ice cream, or even a dollop of Greek yogurt for contrasting creaminess and balance.
Creative Ways to Present
Try cutting your pumpkin squares into bite-sized mini portions for an easy party treat or serve them on wooden boards garnished with autumn leaves or whole cinnamon sticks to embrace the season visually. Layer them in jars with whipped cream for a stunning dessert parfait that invites smiles with every spoonful.
Make Ahead and Storage
Storing Leftovers
Your delicious gluten-free pumpkin squares keep their moist texture when stored in an airtight container at room temperature for up to three days. For longer storage, refrigeration is best and will extend their life to about a week while maintaining freshness and flavor.
Freezing
These pumpkin squares freeze beautifully. Just wrap them tightly in plastic wrap and place them in a freezer bag or container. They can be frozen for up to three months without losing texture or flavor, making them a perfect make-ahead treat for busy days.
Reheating
If you enjoy your pumpkin squares warm (and who doesn’t?), simply microwave them for 15 to 20 seconds or reheat gently in an oven at 300 degrees Fahrenheit for about 10 minutes. This brings back that just-baked softness and enhances the comforting aromas.
FAQs
Can I substitute the pumpkin puree with something else?
While pumpkin puree is essential for that authentic flavor and texture in this recipe, sweet potato or butternut squash puree can work as alternatives. Just keep in mind the taste will vary slightly but still result in a delicious treat.
Is it necessary to use both baking powder and baking soda?
Yes, both work together to give these pumpkin squares just the right rise and tenderness. Baking powder adds lift while baking soda balances acidity from the pumpkin, ensuring a perfect crumb.
Can I make this recipe vegan?
Absolutely! Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace dairy milk with your favorite plant-based milk. Use coconut oil or another plant-based oil for fat, and you’ll have a vegan, gluten-free delight.
How do I know if my gluten-free flour blend will work?
Look for a gluten-free all-purpose blend that contains xanthan gum or another binding agent. This recipe depends on that to help mimic the texture of traditional flour and keep your pumpkin squares from crumbling.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding semi-sweet chocolate chips or chopped nuts like walnuts or pecans adds lovely texture and flavor variety. Just fold them gently into the batter right before baking for even distribution.
Final Thoughts
This Delicious Gluten-Free Pumpkin Squares Recipe is a total game-changer when you want a cozy, seasonal dessert that everyone can enjoy. With its easy steps, accessible ingredients, and absolutely delightful flavor, it’s a treat you’ll reach for time and again. Give it a try, and watch it quickly become a fall favorite in your home!
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Delicious Gluten-Free Pumpkin Squares Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Delicious Gluten-Free Pumpkin Squares are a moist and flavorful fall treat, perfect for those who need or prefer gluten-free desserts. Made with warm spices like cinnamon, ginger, and nutmeg, combined with smooth pumpkin puree and a blend of gluten-free flours, these squares offer a perfect balance of sweetness and spice. Ideal for autumn gatherings or a cozy snack, they’re easy to prepare and bake in just under an hour.
Ingredients
Dry Ingredients
- 1.75 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 0.5 cup milk or dairy-free milk
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the granulated sugar, light brown sugar, vegetable or coconut oil, eggs, pumpkin puree, vanilla extract, and milk until the mixture is smooth and uniform in texture.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring continuously until the batter is smooth, and no lumps remain.
- Pour and spread batter: Pour the prepared batter into the lined or greased baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and serve: Allow the pumpkin squares to cool completely in the pan before slicing into 9 squares. Store leftovers in an airtight container to maintain moisture.
Notes
- Use pure pumpkin puree, not pre-sweetened pumpkin pie filling for the best flavor and texture.
- For added texture and taste, mix in chocolate chips or chopped nuts before baking.
- Store the pumpkin squares in an airtight container to keep them moist for several days.
