Description
Cozy gluten-free pumpkin squares topped with tangy cream cheese frosting, perfect for autumn gatherings.
Ingredients
Scale
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup oil (avocado or neutral vegetable oil)
- 15 oz canned pumpkin (not pumpkin pie filling)
- 2 cups 1-to-1 gluten-free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 8 oz cream cheese, softened at room temperature
- 1/2 cup butter, softened at room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar (confectioners’ sugar)
Instructions
- Preheat the oven to 350°F. Grease TWO 9×13″ baking pans thoroughly.
- In a large bowl, whisk together the flour blend, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, sugar, oil, and pumpkin until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter evenly into the prepared pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely on a wire rack.
- For the frosting, beat together softened cream cheese, butter, vanilla, and powdered sugar until smooth.
- Spread the frosting over cooled cakes and cut into squares.
Notes
Cool the cakes completely before frosting to prevent melting. Consider adding nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 295
- Sugar: 24g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg