Description
These gluten-free pumpkin squares are a fall favorite, featuring rich flavors of pumpkin and cinnamon, topped with a creamy frosting.
Ingredients
Scale
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup avocado oil
- 15 oz canned pumpkin
- 2 cups gluten-free 1-to-1 flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9×13-inch baking pans.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, combine the eggs, sugar, oil, and pumpkin puree. Whisk until smooth.
- Pour the dry ingredients into the wet mixture and mix until fully combined.
- Divide the batter evenly between the two prepared baking pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
- For the frosting, beat the cream cheese, butter, vanilla, and powdered sugar together until creamy.
- Once the cakes are cooled, spread the frosting evenly on top and cut each into 12 squares.
Notes
Avoid overmixing to ensure a light texture, and always test for doneness a few minutes before the recommended baking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg