Gluten-Free Pumpkin Squares (Bars) You’ll Crave All Fall Long
Moist, tender gluten-free pumpkin bars topped with sweet cream cheese frosting for the perfect fall treat.
Ingredients
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup avocado oil
- 15 oz canned pumpkin puree
- 2 cups 1-to-1 gluten-free flour blend with xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 tsp vanilla bean paste
- 2 cups powdered sugar
Instructions
- 1. Preheat oven to 350°F and grease two 9x13-inch baking pans with nonstick spray.
- 2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- 3. In another bowl, whisk eggs, sugar, oil, and pumpkin puree until well combined.
- 4. Add dry ingredients to wet mixture and mix until just combined; batter will be liquidy.
- 5. Divide batter evenly between prepared pans.
- 6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Cool cakes completely in pans before frosting.
- 8. For frosting, beat cream cheese, butter, vanilla, and powdered sugar together until smooth.
- 9. Spread frosting evenly over cooled pumpkin cakes.
- 10. Cut each pan into 12 squares and serve.
Notes
Use a gluten-free flour blend that contains xanthan gum for best texture.
Ensure you use pumpkin puree, not pumpkin pie mix.
Bars can be frozen unfrosted for up to 3 months; thaw and frost before serving.
Store leftovers in the refrigerator in an airtight container.