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
Scale
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.
