Description
These delicious gluten-free pumpkin squares are the perfect treat for the fall season. Moist and flavorful, with a blend of warm spices, they are easy to make and great for sharing with friends and family.
Ingredients
Pumpkin Squares:
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow to cool completely in the pan before slicing into squares.
Notes
- These pumpkin squares are even more flavorful the next day.
- For a sweeter touch, top with a cream cheese frosting or a dusting of powdered sugar.
- You can substitute avocado oil or melted coconut oil for the vegetable oil.
