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pumpkin squares

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 (13x18 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.