Gluten-Free Pumpkin Squares – Moist, Spiced, and Perfectly Cozy
If you love the flavors of fall but want something easier than baking a full pumpkin cake or pie, these Gluten-Free Pumpkin Squares are your new favorite treat. Soft, moist, and warmly spiced, they capture everything you crave in a cozy autumn dessert — all in an easy-to-make, slice-and-serve form.
Each bite is packed with rich pumpkin flavor, comforting spices, and just the right amount of sweetness. The texture is tender but not crumbly, with a perfectly smooth crumb that holds together beautifully. Whether you top them with cream cheese frosting or enjoy them plain with a cup of coffee, these pumpkin squares are guaranteed to disappear fast.
Why You’ll Love These Gluten-Free Pumpkin Squares
Moist and flavorful: Real pumpkin purée keeps these squares soft and rich without feeling heavy.
Naturally gluten-free: Perfect for anyone who loves fall desserts but can’t have wheat.
Simple ingredients: No special equipment or complicated steps — just one bowl and a whisk.
Perfectly spiced: Warm notes of cinnamon, nutmeg, and ginger bring cozy autumn flavor in every bite.
Versatile: Serve plain, dusted with powdered sugar, or topped with frosting.
Crowd-pleasing: Great for potlucks, holidays, or easy weekday desserts.
What You’ll Need
You only need a few pantry staples and a can of pumpkin to make this delicious treat.
For the Pumpkin Squares:
- 1 cup gluten-free all-purpose flour (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon pure vanilla extract
Optional Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Dash of cinnamon (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, oil (or butter), and vanilla until smooth and creamy.
Step 4: Combine Wet and Dry
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix — the batter should be thick but smooth.
Step 5: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the pumpkin squares cool completely in the pan on a wire rack before frosting or slicing.
Step 6 (Optional): Make the Frosting
Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread evenly over cooled pumpkin squares. Sprinkle with cinnamon if desired.
Tips for Perfect Gluten-Free Pumpkin Squares
- Use pumpkin purée, not pumpkin pie filling.
Pumpkin pie filling contains added sugar and spices that can throw off the recipe. - Measure your flour carefully.
Spoon it into the measuring cup and level it off — too much flour makes the squares dense. - Don’t overmix.
Stir until the flour disappears, no more. Overmixing can make gluten-free baked goods tough. - Cool before frosting.
Warm bars will melt the frosting and make it runny. - For dairy-free versions:
Use coconut oil and a dairy-free cream cheese alternative.
Flavor Variations
Once you’ve mastered the base recipe, try adding a little twist for extra fun.
Sweet Add-Ins
- Chocolate Chip Pumpkin Squares: Fold in ½ cup chocolate chips before baking.
- Nutty Pumpkin Squares: Add ½ cup chopped pecans or walnuts to the batter.
- Maple Glaze: Drizzle warm maple syrup mixed with powdered sugar over cooled bars.
- Pumpkin Cheesecake Squares: Swirl a bit of sweetened cream cheese into the batter before baking.
Spice Variations
- Pumpkin Spice Blend: Replace individual spices with 1½ teaspoons pumpkin pie spice.
- Extra Cinnamon: For more warmth, increase cinnamon to 1½ teaspoons.
Serving Suggestions
These Gluten-Free Pumpkin Squares are perfect any time of day. Serve them:
- As a quick dessert after dinner
- With coffee or tea for a cozy afternoon treat
- With a dollop of whipped cream for a lighter option
- Frosted and cut into bite-size bars for parties
- Warmed slightly and served with vanilla ice cream for an indulgent dessert
They also make great make-ahead treats for Thanksgiving, fall gatherings, or bake sales — simple to slice, store, and share.
How to Store and Reheat
Room Temperature:
Store unfrosted pumpkin squares in an airtight container for up to 2 days.
Refrigerator:
If frosted, keep them covered and refrigerated for up to 5 days. Bring to room temperature before serving.
Freezer:
Wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
Make-Ahead Option
You can bake the pumpkin squares a day ahead and frost them just before serving. For longer prep, bake, cool, and freeze the unfrosted squares — then thaw and frost when needed. This makes them a great dessert for busy weeks or holiday prep.
Troubleshooting
Squares are too dense:
The batter may have been overmixed or the flour over-measured.
Squares are dry:
Check your bake time — even 3–5 minutes too long can dry them out.
Squares sink in the middle:
They may not have baked fully. Make sure the center springs back lightly when touched.
Frosting too soft:
Chill it for 10–15 minutes before spreading.
Frequently Asked Questions
Can I use almond flour or oat flour instead?
This recipe works best with a 1:1 gluten-free flour blend that includes xanthan gum. Almond or oat flour will make it denser.
Can I make these dairy-free?
Yes. Use oil instead of butter and a dairy-free cream cheese for the frosting.
Can I double the recipe?
Absolutely. Bake in a 9×13-inch pan for 30–35 minutes.
Can I make them without frosting?
Definitely! They’re delicious plain or dusted with powdered sugar.
Can I use fresh pumpkin?
Yes. Just roast, mash, and strain it to remove excess liquid before using.
Nutrition Information (Approximate Per Square)
Calories: 190
Protein: 3g
Fat: 8g
Carbohydrates: 28g
Fiber: 2g
(Nutrition values vary slightly based on ingredients and frosting choices.)
Why These Pumpkin Squares Work So Well Gluten-Free
Pumpkin adds natural moisture and structure, helping the batter hold together without gluten. Combined with the right flour blend and leavening, you get tender, fluffy squares that taste just like traditional pumpkin cake — only lighter and easier to make.
The spices also complement the pumpkin’s natural sweetness, creating that classic fall flavor everyone loves — no gluten required.
Final Thoughts
These Gluten-Free Pumpkin Squares are the perfect mix of cozy comfort and simplicity. They’re quick to make, easy to share, and deliver all the flavors of pumpkin season in one delightful dessert.
Whether you enjoy them plain, dusted with sugar, or topped with rich cream cheese frosting, they’ll bring warmth and happiness to any autumn day — proof that gluten-free baking can be both effortless and incredibly delicious.