Delicious Gluten-Free Pumpkin Squares
These delicious gluten-free pumpkin squares are moist, spiced perfectly, and topped with cream cheese frosting. Easy canned pumpkin recipes gluten free for busy families!
Last October, I opened my pantry and found three cans of pumpkin staring back at me. You know that feeling when fall arrives and suddenly you’re hoarding pumpkin like it’s going out of style? I wanted something different from the usual pies and muffins—something I could whip up quickly for my daughter’s school party without spending hours in the kitchen.
That’s when these delicious gluten-free pumpkin squares were born! They’re honestly one of my favorite canned pumpkin recipes gluten free because they come together in under an hour and feed a crowd. The texture is somewhere between a cake and a brownie—soft, moist, and absolutely heavenly with that cream cheese frosting on top.
If you’re new to gluten-free baking or you’ve been doing this for years, these gluten free pumpkin bars easy recipe will become your autumn go-to. According to the Celiac Disease Foundation, maintaining a strict gluten-free diet is essential for those with celiac disease, and finding reliable recipes that actually taste amazing makes the journey so much easier.
Let’s dive into this cozy fall treat that’ll make your kitchen smell like a pumpkin spice dream!
Table of Contents
Why You’ll Love These Gluten-Free Pumpkin Squares
These gluten free canned pumpkin recipes are pretty much perfect for anyone juggling a busy schedule. I love that they bake in two pans at once, which means you’re essentially making two dozen squares in the time it takes to bake one batch.
The flavor is warm and comforting without being overwhelmingly spiced. Sometimes pumpkin desserts can taste more like a spice bomb than actual pumpkin, you know? These strike the perfect balance.
Plus, that cream cheese frosting? It’s the kind that makes people ask for seconds. The tanginess cuts through the sweetness beautifully, and it’s so smooth you’ll want to eat it with a spoon (no judgment here—I’ve definitely done that).
Ingredients
For the Pumpkin Squares:
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup oil (I used avocado oil, but vegetable or melted coconut oil work beautifully)
- 15 oz canned pumpkin
- 2 cups 1-to-1 gluten-free flour blend (must contain xanthan gum – I used Bob’s Red Mill 1-to-1 Gluten-Free Flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp Kosher salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened at room temperature
- 1/2 cup butter, softened at room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
Step 1: Preheat your oven to 350°F and grease two 9×13″ baking pans with cooking spray. Don’t skip greasing—these delicious gluten-free pumpkin squares can stick if your pans aren’t well-prepped!
Step 2: Grab a large bowl and combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Give it a good whisk with a fork to make sure everything’s evenly distributed. Set this bowl aside for now.
Step 3: In a separate bowl, whisk together the eggs, sugar, oil, and canned pumpkin until the mixture looks smooth and well-blended. This should take about a minute of good whisking.
Step 4: Pour the dry ingredients into the wet ingredients and mix until everything’s combined. The batter will be pretty liquidy—that’s exactly what you want for these gluten free pumpkin bars easy recipe!
Step 5: Divide the batter evenly between your two prepared pans. I usually eyeball it, but if you want to be precise, you can weigh the batter. Bake for 25-30 minutes until a toothpick poked into the center comes out clean.
Step 6: Let the cakes cool completely in the pans. I know waiting is hard, but trust me—frosting warm cake is a messy disaster. Ask me how I know!
Step 7: While the cakes cool, make your frosting. Beat together the cream cheese, butter, vanilla, and powdered sugar until it’s smooth and fluffy. This takes about 2-3 minutes with an electric mixer.
Step 8: Spread the frosting evenly over both cooled cakes, then cut each pan into 12 squares. You’ll end up with 24 gorgeous servings of canned pumpkin recipes gluten free goodness!
Substitutions and Swaps
One of the best things about these gluten free canned pumpkin recipes is how flexible they are. Here are some swaps that work beautifully:
Oil alternatives: If you don’t have avocado oil on hand, melted coconut oil, vegetable oil, or even melted butter will work. Each gives a slightly different flavor, so choose based on your preference.
Sugar options: I’ve made these with coconut sugar for a less refined option. The texture stays perfect, though the color will be a bit darker. You could also try half sugar and half honey, reducing the oil by about 2 tablespoons.
Dairy-free frosting: Swap the cream cheese for dairy-free cream cheese (Kite Hill works great) and use vegan butter. The frosting turns out just as creamy and delicious for these delicious gluten-free pumpkin squares.
Spice variations: Feel free to add 1/2 teaspoon of nutmeg or 1/4 teaspoon of cloves if you want a more complex spice profile. Some folks love adding a pinch of ginger too!
Troubleshooting Tips
My squares came out dry: This usually happens from overbaking. Check them at the 25-minute mark—you want that toothpick to come out clean but not bone-dry. Also, make sure your baking powder and soda are fresh!
The frosting is too soft: Your cream cheese and butter were probably too warm. Pop the frosting in the fridge for 15-20 minutes, then give it another quick beat. It should firm up nicely for spreading on your gluten free pumpkin bars easy creation.
They stuck to the pan: Next time, give your pans a really generous coating of cooking spray, or line them with parchment paper for foolproof removal. These canned pumpkin recipes gluten free are moist, so they need that extra help.
The texture is gummy: This usually points to a flour blend issue. Make sure your gluten-free flour contains xanthan gum—it’s crucial for the right texture. If your blend doesn’t have it, add 1 teaspoon per cup of flour.
Storage and Make-Ahead Tips
These delicious gluten-free pumpkin squares store like a dream, which is why I love making them ahead for gatherings. Here’s what works best:
Room temperature: If you’ll eat them within 2 days, you can keep them covered at room temperature. Just make sure they’re in an airtight container.
Refrigerator: Because of the cream cheese frosting, I usually refrigerate these gluten free canned pumpkin recipes. They’ll stay fresh for up to 5 days in an airtight container. Pro tip: Let them sit at room temperature for about 15 minutes before serving for the best flavor.
Freezer friendly: You can absolutely freeze these! I freeze them unfrosted for best results. Wrap individual squares in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then frost before serving.
Make-ahead strategy: Bake the squares the night before, then frost them the morning of your event. They’re actually better when they’ve had time to settle—the flavors meld together beautifully in these canned pumpkin recipes gluten free.
Serving Suggestions
I’ve served these gluten free pumpkin bars easy treats about a million different ways. Here are my favorites:
Pair them with a hot cup of chai tea or coffee for an afternoon pick-me-up. The spices complement each other perfectly. If you’re looking for more protein-packed options for your gluten-free lifestyle, try my easy protein gluten-free bread recipe for breakfast.
They’re wonderful at potlucks, school parties, or holiday gatherings. I usually cut them slightly smaller than the recommended 12 per pan if I’m serving a crowd—you can easily get 16 pieces from each pan.
For a fancy dessert presentation, top each square with a dollop of whipped cream and a sprinkle of cinnamon. You could even drizzle a little caramel sauce over the top if you’re feeling extra.
Kids absolutely love these delicious gluten-free pumpkin squares, and they don’t even realize they’re eating something healthier than traditional treats. Pack them in lunchboxes for a special fall surprise!
Variations to Try
Once you’ve mastered the basic recipe, these gluten free canned pumpkin recipes are perfect for experimenting:
Chocolate chip version: Fold in 1 cup of chocolate chips to the batter before baking. The chocolate and pumpkin combo is absolutely divine!
Maple frosting: Replace half the powdered sugar in the frosting with pure maple syrup and add an extra 1/4 cup of powdered sugar to get the right consistency. It gives these canned pumpkin recipes gluten free a wonderful autumn twist.
Nutty crunch: Sprinkle chopped pecans or walnuts over the frosting before it sets. The crunch adds a lovely texture contrast to these soft gluten free pumpkin bars easy.
Pumpkin spice latte version: Add 1 tablespoon of instant espresso powder to the dry ingredients. You’ll get that beloved PSL flavor everyone goes crazy for!
Why These Work for Busy Families
Let me be real with you—I’m not spending hours in the kitchen on a Tuesday afternoon. These delicious gluten-free pumpkin squares respect your time. The batter comes together in about 10 minutes, and while they bake, you can tidy up, help with homework, or just sit down with a cup of tea.
The recipe makes a big batch, which is perfect for meal prep. You can freeze half for later or send squares in lunchboxes throughout the week. My kids actually request these, which is saying something since they’re usually suspicious of anything labeled “gluten-free.”
Another time-saver? Everything is mixed in just two bowls. Less cleanup means more time for the things that actually matter. If you’re always on the hunt for quick family-friendly meals, you might also love my easy gluten-free chicken taquitos recipe for busy weeknights.
Frequently Asked Questions
How can I make my pumpkin bars more flavorful?
Great question! These gluten free pumpkin bars easy already pack plenty of flavor, but if you want to amp things up, try toasting your spices first. Just warm the cinnamon in a dry pan for about 30 seconds before adding it to the batter—it releases the oils and makes the flavor more intense. You could also add a teaspoon of vanilla extract to the batter or use dark brown sugar instead of white sugar for a deeper, more caramel-like taste.
Is pumpkin gluten free?
Yes! Pure canned pumpkin is naturally gluten-free, which makes it perfect for these canned pumpkin recipes gluten free. According to Beyond Celiac, whole foods like pumpkin, fruits, and vegetables are safe choices for those avoiding gluten. Just always check the label to make sure there’s no cross-contamination during processing, and make sure you’re buying pure pumpkin puree, not pumpkin pie filling which may contain added ingredients.
Are there any granola bars that are gluten free?
While this recipe is specifically for delicious gluten-free pumpkin squares, yes—there are many brands making gluten-free granola bars! Look for certified gluten-free labels from brands like KIND, Larabar, or Enjoy Life. However, if you’re looking for homemade options with pumpkin, you could adapt elements from this recipe into a bar-style treat by reducing the liquid and adding oats (make sure they’re certified gluten-free oats).
What are the ingredients in raised gluten free pumpkin pie?
That’s a different recipe entirely from these gluten free canned pumpkin recipes! Raised pumpkin pies typically contain pumpkin puree, eggs, cream or evaporated milk, sugar, and pumpkin pie spices in a gluten-free pie crust. The “raised” part usually refers to the texture achieved by proper baking technique. These squares give you similar flavors in a much easier format—no pie crust required!
Final Thoughts
I hope these delicious gluten-free pumpkin squares become as beloved in your kitchen as they are in mine. They’ve saved me during last-minute potluck invitations, made my kids’ school parties a hit, and honestly just brought a lot of cozy fall joy into our home.
The best part about mastering canned pumpkin recipes gluten free like this one is how confident you’ll feel bringing dishes to gatherings. No more worrying whether there will be something safe for you or your family to eat—you’ve got this covered!
I’d love to hear how yours turn out! Did you try any of the variations? What did your family think? Drop a comment and let me know. Happy baking, friend!
Delicious Gluten-Free Pumpkin Squares with Cream Cheese Frosting
Equipment
- Two 9×13 inch baking pans
- Large mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Toothpick
Ingredients
For the Pumpkin Squares
- 4 large eggs
- 1 ⅔ cups sugar
- 1 cup oil avocado oil, vegetable oil, or melted coconut oil
- 15 oz canned pumpkin
- 2 cups 1-to-1 gluten-free flour blend must contain xanthan gum (Bob’s Red Mill 1-to-1 Gluten-Free Flour recommended)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp Kosher salt
For the Cream Cheese Frosting
- 8 oz cream cheese softened at room temperature
- ½ cup butter softened at room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F and grease two 9×13 inch baking pans with cooking spray.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Whisk with a fork until evenly distributed and set aside.
- In a separate bowl, whisk together the eggs, sugar, oil, and canned pumpkin until the mixture is smooth and well-blended, about 1 minute.
- Pour the dry ingredients into the wet ingredients and mix until everything is well combined. The batter will be quite liquidy.
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before frosting.
- While the cakes cool, make the frosting. Beat together the cream cheese, butter, vanilla, and powdered sugar with an electric mixer for 2-3 minutes until smooth and fluffy.
- Spread the frosting evenly over both cooled cakes, then cut each pan into 12 squares for a total of 24 servings.
