This post features a gluten-free pumpkin squares recipe and contains affiliate links.
I can’t wait to share with you this recipe for gluten-free pumpkin squares! It is an amazing recipe and one I’ve made time and time again.
But before I share this gluten-free pumpkin squares recipe with you, I have to confess something…. I’ve NEVER mixed my own gluten-free flour blend. Seriously. Never.
I know many gluten-free bakers make their own gluten-free flour blends, but, seriously, what’s the point of doing so when there are so many fabulous gluten-free flour blends on the market already. No thanks, I’d rather use what’s tried and true and commercially available rather than spending my precious time and money figuring it out.
One flour blend discovery is Grandpa’s Kitchen Gluten Free Flour Blend. The kind folks at Grandpa’s Kitchen sent me a sample bag of their flour to try and review on the Good For You Gluten Free blog.
Grandpa’s Kitchen, like Bob’s Red Mill 1-to-1 gluten-free flour blend, is a cup-for-cup flour substitution. This means you can use Grandpa’s Kitchen gluten-free flour blend to substitute in any recipe made with wheat flour.
For the purpose of this review, I decided to try a recipe I found on the Grandpa’s Kitchen’s website. I had a lot of canned pumpkin on hand after buying a bunch of cans on clearance after Thanksgiving.
So I gathered all the ingredients and got to work. I am hosting my in-laws for dinner tonight to thank them for some work they did for my business, so I wanted to have a special dessert awaiting them. These gluten-free pumpkin squares should do the trick!
OK, here’s the deal. Grandpa’s Kitchen Gluten Free Flour Blend is seriously amazing and worked beautifully in this recipe. These gluten-free pumpkin squares were light and spongy and had just enough sweet to satisfy my sweet craving. The texture was spot on – spongy and cake-like – totally mimicking the texture of gluten that we all miss so much.
I’ve tried this same recipe with Bob’s 1-to-1 gluten-free flour blend and it worked beautifully too. It’s truly a great recipe and one worth referencing time and time again.
And now a word about the cream cheese frosting…
The frosting was so easy to make. I simply creamed together the cream cheese, butter, vanilla and powdered sugar and a beautiful white silky smooth frosting emerged. Make sure the gluten-free pumpkin squares are completely cooled before frosting. Once frosted, you can cut them into squares and then enjoy eating them A LOT!
To purchase Grandpa’s Kitchen Gluten Free Flour Blend, go to the Honeyville store – you can get this stuff at a GREAT price! It’s $13.99 for a 2lb bag (looks to have about 4 cups of flour in there), or $23.99 for a medium 5lb bag.
Once you try this flour for yourself, drop me a line or leave me a comment. Did I lead you astray? I don’t think so – I know you’re going to be thanking me for this fabulous flour – and recipe – find!
Gluten-Free Pumpkin Squares Recipe
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup baking oil
- 16 oz. prepared pumpkin mix (the can I had in my pantry was only 15 oz and worked just fine)
- 2 cups 1-to-1 gluten-free flour blend (I've used both Bob's Red Mill 1-to-1 GF Flour Blend and Grandpa’s Kitchen Gluten-Free Baking Flour Blend
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. salt
- tsp. baking soda
- 8 oz. cream cheese
- 1/2 cup butter
- 1 tsp. vanilla
- 2 cups powdered sugar
Preheat oven to 350° F
Combine wet ingredients - eggs, sugar, oil, and pumpkin - in a large mixing bowl.
In a second bowl, combine flour, baking powder, cinnamon, salt and baking soda.
Slowly incorporate dry ingredients to wet ingredients and mix well.
Spread batter in a greased 15″x10″x1″ sheet cake pan or 2 – 9″x13″ baking pans.
Bake for 25-30 minutes.
Cool completely before frosting.
For frosting, cream together cream cheese, butter, vanilla and sugar until smooth and spread evenly atop pumpkin squares.
Cut into even squares and serve.