Gluten-Free Pumpkin Squares
These gluten-free pumpkin squares capture the warmth of autumn with rich pumpkin flavor and warm spices, making them an irresistible treat for the whole family.
Ingredients
Main Ingredients
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour Ensure it contains xanthan gum for best texture.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Don't skip the spices!
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and creamy.
- In another bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the squares cool in the pan for about 10 minutes before slicing.
Notes
Feel free to dust the squares with powdered sugar or drizzle with a simple glaze made from powdered sugar and almond milk. These pumpkin squares can also be stored in an airtight container for up to three days at room temperature or refrigerated for up to a week.