Gluten-Free Pumpkin Squares

Soft, moist gluten-free pumpkin squares with cream cheese frosting—a simple fall dessert perfect for busy families and beginners. Tested recipe inside.

You know that moment when fall rolls around and you’re craving something cozy, something that tastes like autumn in dessert form? Well, these delicious gluten-free pumpkin squares are exactly that.

I remember the year I went gluten-free, I was genuinely heartbroken thinking I’d have to skip all the seasonal pumpkin treats. But then I realized something: the best gluten free canned pumpkin recipes aren’t complicated—they just need the right flour blend and a little confidence. That’s when I developed these beauties, and honestly, they’ve become non-negotiable on our holiday table.

These gluten free pumpkin squares are moist, tender, and topped with the dreamiest cream cheese frosting. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is foolproof and absolutely delicious.

Why These Gluten-Free Pumpkin Squares Really Work

The secret to perfect canned pumpkin recipes gluten free is choosing a reliable flour blend with xanthan gum already mixed in. This keeps the cake from being grainy or crumbly, which is the biggest frustration I see with beginners.

Well, I also think the generous amount of oil keeps everything unbelievably moist. You’re essentially making a spiced pumpkin cake that’s forgiving and hard to mess up—even if you’re just starting your gluten-free baking journey.

Gluten-Free Pumpkin Square Ingredients

Pumpkin Cake Batter

• 4 large eggs
• 1⅔ cups sugar
• 1 cup oil (I used avocado oil)
• 15 oz canned pumpkin
• 2 cups 1-to-1 gluten-free flour blend (must contain xanthan gum; I used Bob’s Red Mill)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tsp kosher salt

Cream Cheese Frosting

• 8 oz cream cheese (softened to room temperature)
• ½ cup butter (softened to room temperature)
• 1 tsp vanilla
• 2 cups powdered sugar

Gluten-Free Pumpkin Square Instructions

Step 1: Prepare Your Pans

Preheat your oven to 350°F and grab two 9×13″ baking pans. Give them a generous coating of cooking spray so nothing sticks, and set them aside.

Step 2: Mix the Dry Ingredients

In a large bowl, combine your gluten-free flour blend, baking powder, baking soda, cinnamon, and salt. Whisk everything together with a fork until fully blended, then set this mixture aside—you’ll need it in just a moment.

Step 3: Create the Wet Mixture

In a second bowl, combine your eggs, sugar, oil, and pumpkin puree. Whisk these ingredients together until they’re well combined and look beautifully smooth—you should notice the mixture getting lighter and frothy as you blend.

Step 4: Combine Everything Together

Pour your dry ingredients into the wet mixture and stir until just combined. The batter will feel liquidy, which is totally normal—don’t overmix! This is your secret to keeping these squares tender and moist rather than dense.

Step 5: Bake Until Golden

Divide the batter evenly between your two prepared pans and slide them into the oven. Bake for 25 to 30 minutes, watching until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The tops should look lightly golden and spring back when you gently touch them.

Step 6: Cool and Frost

Let your pumpkin squares cool completely—this is important because warm cake plus frosting equals a melty mess. Once cooled, beat together your cream cheese, butter, vanilla, and powdered sugar until silky smooth, then spread it generously over each cake. Cut each into 12 squares and get ready for compliments.

Substitutions For Gluten-Free Pumpkin Square

Using a Different Gluten-Free Flour Blend

If you don’t have Bob’s Red Mill on hand, any 1-to-1 flour blend will work as long as it contains xanthan gum. Make sure to check your package—some blends require extra xanthan gum, and we don’t want that here.

Oil Swaps

You can replace avocado oil with coconut oil, vegetable oil, or appleseed oil without changing the recipe one bit. I love avocado oil for its neutral taste, but any mild oil works beautifully in these sugar gluten free desserts.

Making Sugar Gluten Free Desserts Dairy-Free

Swap the cream cheese frosting for a dairy-free alternative by using vegan cream cheese and vegan butter in equal amounts. The frosting will whip up just as fluffy, and your guests won’t know the difference.

Troubleshooting Tips

Cake Came Out Dense or Rubbery

This usually means the flour blend you used either didn’t have enough xanthan gum or you overmixed the batter. Next time, mix just until the wet and dry ingredients combine—lumps are your friend here.

Frosting Is Too Soft or Runny

Make sure your cream cheese and butter were actually at room temperature before beating. Cold dairy means a loose frosting that won’t set properly on the cake.

Batter Looks Too Thick

Don’t panic—the batter should be pourable but thick. If it feels stiff, whisk in 1 to 2 tablespoons of milk to loosen it up slightly without overdoing it.

Storage & Make-Ahead Tips

Storage: Keep these squares in an airtight container in the refrigerator for up to 5 days. The frosting stays creamy, and the cake remains tender and moist with each bite.

Freezing: You can freeze unfrosted squares wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature, then frost just before serving for the best texture and taste.

Serving Suggestions

These gluten-free pumpkin squares are perfect on their own with a cup of coffee or tea, but they also pair beautifully with whipped cream or a drizzle of caramel sauce. You know, they’re wonderful on Thanksgiving or any autumn gathering when you want something that feels special but wasn’t a hassle to make.

For a lighter option, serve them at room temperature so the frosting isn’t as rich. If you want to lean into decadence, warm them gently in the microwave for 10 seconds before serving alongside vanilla ice cream.

Variations & Dietary Swaps

Spiced-Up Version

Man, oh man, if you love bold spice flavors, add ½ teaspoon of nutmeg, ¼ teaspoon of ginger, and a pinch of clove to the dry mixture. These warm spices echo the flavors of classic pumpkin pie while keeping everything gluten-free and delicious.

Kid-Friendly Frosting

If your little ones find cream cheese frosting too tangy, make a simple vanilla buttercream instead using just butter, powdered sugar, and vanilla. It’s sweeter and milder, which tends to be a hit with younger palates.

Dairy-Free Canned Pumpkin Recipes

Replace both the butter and cream cheese in the frosting with dairy-free alternatives in the same amounts. The cake itself is already naturally dairy-free if you’re using a plant-based oil, so this version works beautifully for those with dairy sensitivities.

FAQs About Gluten-Free Pumpkin Squares

More Gluten-Free Fall Treats to Try

Looking to expand your autumn dessert lineup? Check out our complete gluten-free chocolate crinkle collection for a year-round favorite, or try our creamy dairy-free pumpkin pie for another stunning seasonal option. And when winter arrives, our beginner-friendly hot cocoa cookies become instant classics.

Final Thoughts

These delicious gluten-free pumpkin squares prove that going gluten-free doesn’t mean sacrificing the desserts you love. With reliable ingredients and a little bit of patience, you’re making something that’ll impress your family and prove to yourself that you’ve absolutely got this.

Whether these are your first venture into gluten-free baking or you’re a seasoned pro looking for your new go-to recipe, I’m so glad you’re here. Bake them, share them, and enjoy every single crumbly, frosting-covered bite.