Gluten Free Pumpkin Squares with Cream Cheese Frosting

This perfectly spiced pumpkin cake, enhanced with creamy frosting, is a perfect autumn treat for gatherings. With a superb texture and the ideal cake-to-frosting ratio, it’s sure to impress everyone!

We’ve been making these pumpkin squares (cake) for years! Back before I was diagnosed with celiac disease over 12 years ago! The cake has held a special place in our hearts and our holiday traditions. It was one of the first recipes I worked on converting to be gluten-free! Through trial and error, I discovered the perfect balance of flavors and textures. These squares are not only accessible for those with dietary restrictions but also utterly delicious for everyone. The warm spices of cinnamon and nutmeg, combined with the rich, moist pumpkin, create a comforting dessert that brightens any gathering. Now, we eagerly await the autumn season each year, knowing we’ll continue this cherished tradition, sharing our gluten-free pumpkin squares with family and friends, bringing joy and sweetness to our celebrations.

I always make the cake with a large cookie sheet because it provides ample space for the batter to spread out evenly. This method ensures that the pumpkin squares not only bake uniformly but also achieve the perfect cake to frosting ratio. Using a cookie sheet simplifies the cutting process, giving me clean, even squares that are just the right size for sharing at gatherings or enjoying as an afternoon treat.

For this recipe, I use my go-to gluten-free flour blend, which I absolutely love for its versatility. It has a light texture that allows my baked goods to rise beautifully and doesn’t dry them out. You can find it here, or here, where they often have great deals or discounts. I have my own on subscribe and save so it ships to me automatically and gives me the best price possible! This not only saves me money but also ensures that I always have it on hand!

I love my heavy duty cookie sheet for baking this cake.

The Best Gluten-Free Pumpkin Squares with Cream Cheese Frosting

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Ingredients Method Notes

Ingredients

  

• 4 Eggs
• 1¾ cups sugar
• 1 cup avocado oil
• 1 29- ounce can of pumpkin puree
• 2 cups gluten free flour see note*
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 recipe Cream Cheese Frosting See below

Cream Cheese Frosting

• 1 8-ounce package cream cheese softened
• ¼ cup butter softened
• 2 ½ cups powdered sugar
• Hot water or milk as needed (optional)

Method

 

1. Preheat oven to 350 degrees.
2. Beat eggs in the bowl of a stand mixer until light and foamy, beat in sugar and oil. Add pumpkin and stir until well mixed.
3. Add dry ingredients: flour, baking powder, salt, cinnamon, cloves, and baking soda; to pumpkin mixture and mix well. Pour into a large ungreased cookie sheet (13×18 inch sheet pan).
4. Bake for 20 to 25 minutes. Allow to cool.

Cream Cheese Frosting

1. Beat cream cheese and butter together until very soft.
2. Add powdered sugar and beat on Medium speed until well creamed and fluffy. If frosting is not spreadable, add hot water or milk 1 teaspoon at a time until frosting is soft enough to spread.
3. Frost with Cream Cheese Frosting. Makes 20 squares

Notes

This recipe uses and has been tested using my favorite gluten free cup 4 cup flour.

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XO, Carly