Gluten-Free Pumpkin Squares Recipe - Header
Gluten-Free Pumpkin Squares Recipe - Header

Gluten Free Pumpkin Squares

October 16, 2015

These gluten-free pumpkin squares are light and cakey. The best part... they are adorned by a rich cream cheese frosting. Yum!

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 24 squares


For batter:

4 eggs

1 2/3 cup sugar

1 cup baking oil

16 oz can of prepared pumpkin mix (the can I had in my pantry was only 15 oz and worked just fine)

2 cups of 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

1 tsp baking soda

For Icing:

8 oz. block of 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.

For a dairy-free topping to this gluten-free pumpkin squares recipe, sprinkle the squares with powdered sugar vs. cream cheese frosting.