Gluten-Free Pumpkin Squares
This easy Gluten-Free Pumpkin Squares Recipe makes 24 perfectly spiced bars with cream cheese frosting—ideal for Thanksgiving gatherings and busy families!
You know that moment when you’re staring at your Thanksgiving dessert lineup and realize you need something that actually feeds a crowd and tastes incredible? That’s exactly how I stumbled into making these gluten-free pumpkin squares last year. I needed two dozen servings for our family gathering, and honestly, I wasn’t about to bake two separate pumpkin pies.
These gluten-free pumpkin bar treats changed everything. They’re basically pumpkin pie in portable form—soft, perfectly spiced, and topped with the most luscious cream cheese frosting. Plus, you’re making two full pans at once, which means 24 generous squares that disappear faster than you’d think.
The best part? This Gluten-Free Pumpkin Squares Recipe comes together in about 15 minutes of actual work. No fancy techniques, no complicated steps—just simple mixing and baking. Even if you’re brand new to gluten-free baking, you’ve got this.
Table of Contents
Gluten-Free Pumpkin Squares
Equipment
- Two 9×13 inch baking pans
- Large mixing bowls
- Whisk
- Electric mixer
- Offset spatula
- Toothpick
- Wire cooling rack
Ingredients
Batter Ingredients
- 4 large eggs
- 1⅔ cups sugar
- 1 cup oil avocado or vegetable oil
- 15 oz canned pumpkin puree 1 can
- 2 cups 1-to-1 gluten-free flour blend must contain xanthan gum, Bob’s Red Mill or King Arthur recommended
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground 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 extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F and generously grease two 9×13-inch baking pans with cooking spray. Don’t skip this step—these bars need a good non-stick surface to release cleanly after baking.
- Grab a large mixing bowl and combine your gluten-free flour blend, baking powder, baking soda, cinnamon, and salt. Give it a good whisk with a fork until everything’s evenly distributed. Set this aside while you tackle the wet ingredients.
- In a second bowl, whisk together the eggs, sugar, oil, and pumpkin puree until the mixture looks smooth and well combined. The oil helps keep these bars incredibly moist, so don’t be tempted to reduce it.
- Pour your dry ingredients into the wet mixture and stir until just combined—you’ll notice the batter is quite liquidy, and that’s exactly what you want. This thinner consistency bakes up into tender, cake-like squares rather than dense bars.
- Divide the batter evenly between your two prepared pans and slide them into the oven. Bake for 25-30 minutes, checking with a toothpick inserted in the center—it should come out clean with maybe a moist crumb or two. Let the pans cool completely on a wire rack before frosting.
- While your pumpkin bars cool, make the frosting by beating together the softened cream cheese, butter, vanilla, and powdered sugar until it’s silky smooth. Spread this frosting evenly over both cooled cakes, then cut each pan into 12 squares for 24 perfect servings.
Notes
Ingredients
| Batter Ingredients | Amount |
|---|---|
| Large eggs | 4 |
| Sugar | 1⅔ cups |
| Oil (avocado or vegetable) | 1 cup |
| Canned pumpkin puree | 15 oz (1 can) |
| 1-to-1 gluten-free flour blend (with xanthan gum) | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 2 tsp |
| Kosher salt | ½ tsp |
| Cream Cheese Frosting | Amount |
|---|---|
| Cream cheese, softened | 8 oz |
| Butter, softened | ½ cup |
| Vanilla extract | 1 tsp |
| Powdered sugar | 2 cups |
Instructions
Step 1: Preheat your oven to 350°F and generously grease two 9×13-inch baking pans with cooking spray. Don’t skip this step—these easy Thanksgiving desserts gluten free need a good non-stick surface to release cleanly after baking.
Step 2: Grab a large mixing bowl and combine your gluten-free flour blend, baking powder, baking soda, cinnamon, and salt. Give it a good whisk with a fork until everything’s evenly distributed. Set this aside while you tackle the wet ingredients.
Step 3: In a second bowl, whisk together the eggs, sugar, oil, and pumpkin puree until the mixture looks smooth and well combined. The oil helps keep these gluten free desserts Thanksgiving easy recipes incredibly moist, so don’t be tempted to reduce it.
Step 4: Pour your dry ingredients into the wet mixture and stir until just combined—you’ll notice the batter is quite liquidy, and that’s exactly what you want. This thinner consistency bakes up into tender, cake-like squares rather than dense bars.
Step 5: Divide the batter evenly between your two prepared pans and slide them into the oven. Bake for 25-30 minutes, checking with a toothpick inserted in the center—it should come out clean with maybe a moist crumb or two. Let the pans cool completely on a wire rack before even thinking about frosting (warm cake plus cream cheese equals a melty mess, trust me).
Step 6: While your pumpkin bars cool, make the frosting by beating together the softened cream cheese, butter, vanilla, and powdered sugar until it’s silky smooth. Spread this gorgeous frosting evenly over both cooled cakes, then cut each pan into 12 squares. You’ll end up with 24 perfect servings of gluten-free pumpkin bar goodness.
Substitutions & Swaps
Flour concerns? Your gluten-free flour blend absolutely must contain xanthan gum for these bars to hold together properly. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works beautifully, but King Arthur Measure for Measure is another reliable choice. If your blend doesn’t include xanthan gum, add ¾ teaspoon to the dry ingredients.
Oil alternatives: You can swap the avocado oil for melted coconut oil, vegetable oil, or even melted butter if you prefer. Each brings a slightly different flavor profile, but they all keep these gluten free desserts Thanksgiving easy recipes wonderfully moist.
Sugar substitutions: Regular granulated sugar can be replaced with coconut sugar for a deeper, caramel-like flavor in your Gluten-Free Pumpkin Squares Recipe. The bars will turn out slightly darker, but the taste is incredible. For the frosting, powdered sugar is pretty non-negotiable for that smooth, spreadable texture.
Dairy-free version: Use dairy-free cream cheese and vegan butter for the frosting—brands like Kite Hill and Miyoko’s work perfectly. The bars themselves are already dairy-free if you stick with oil rather than butter.
Troubleshooting Tips
Bars too dense? This usually means you’ve overmixed the batter or your flour blend is too heavy. Mix just until the dry ingredients disappear into the wet, and make sure you’re using a 1-to-1 baking blend specifically, not a heavier flour like almond or coconut flour.
Frosting won’t spread smoothly? Your cream cheese and butter need to be genuinely softened to room temperature—not just “slightly less cold.” Leave them out for at least an hour before mixing. If your frosting’s still too stiff, add a tablespoon of milk and beat it in.
Cakes sticking to the pan? Well… this is why I’m annoyingly specific about greasing those pans generously. If you’re already dealing with stuck bars, run a thin knife around the edges and gently work a spatula underneath. For next time, consider lining the pans with parchment paper for foolproof removal.
Tops cracking while baking? A few small cracks are totally normal and get hidden by frosting anyway. Major cracking usually means your oven’s running too hot—grab an oven thermometer to check the actual temperature.
Storage & Meal Prep
Store your frosted gluten-free pumpkin bar squares in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs that cool environment to stay fresh and firm. Just let them sit at room temperature for about 15 minutes before serving so they’re not ice-cold.
You can absolutely bake these bars a day ahead for Thanksgiving—in fact, they taste even better after the flavors have had time to meld overnight. Frost them the morning of your gathering, cut into squares, and you’re done. For longer storage, freeze unfrosted bars wrapped tightly in plastic wrap and foil for up to 3 months.
Serving Suggestions
These easy Thanksgiving desserts gluten free are perfect straight from the fridge with a cup of coffee for breakfast (no judgment here—it’s basically pumpkin bread with frosting). Serve them alongside your complete gluten-free holiday dessert collection for variety at your Thanksgiving spread.
For an extra-fancy presentation, dust the frosted squares with a sprinkle of cinnamon or add a few candied pecans on top. They pair beautifully with hot apple cider, spiced chai lattes, or a simple glass of cold milk.
Variations to Try
Spice it up: Add ¼ teaspoon each of ground nutmeg and ginger to the batter for more complex fall flavors in your Gluten-Free Pumpkin Squares Recipe. A tiny pinch of cloves works too if you’re feeling adventurous.
Chocolate lovers: Fold ½ cup of chocolate chips into the batter before baking, or drizzle melted chocolate over the frosted bars for an irresistible chocolate-pumpkin combination. Man, oh man, my kids go wild for this version.
Nutty addition: Stir ¾ cup of chopped pecans or walnuts into the batter for added crunch and richness. Toast the nuts first for even more flavor depth in these gluten free desserts Thanksgiving easy recipes.
Kid-friendly mini bars: Bake the batter in a 9×13-inch pan for thicker bars, or use a muffin tin for individual pumpkin cakes that little hands can grab easily. Just reduce the baking time to about 18-20 minutes for muffins.
Gluten-Free Pumpkin Squares FAQs
Can I make this Gluten-Free Pumpkin Squares Recipe ahead of time?
Absolutely! Bake the bars up to 2 days in advance and store them unfrosted in an airtight container at room temperature. Add the cream cheese frosting a few hours before serving for the freshest taste and prettiest presentation.
What’s the best gluten-free flour for pumpkin bars?
Any 1-to-1 gluten-free baking flour with xanthan gum already included works perfectly—Bob’s Red Mill and King Arthur are my go-to brands. According to trusted gluten-free baking science resources, the xanthan gum provides essential structure that gluten would normally give. Regular all-purpose gluten-free flour won’t give you the same tender texture.
How do I know when these gluten free desserts Thanksgiving easy recipes are done baking?
Insert a toothpick into the center of each pan—it should come out clean or with just a few moist crumbs clinging to it. The edges will also start pulling away slightly from the pan sides, and the tops should spring back when gently pressed.
Can I use fresh pumpkin instead of canned?
You can, but canned pumpkin puree is honestly more reliable for consistent moisture content in your gluten-free pumpkin bar recipe. If you’re using fresh, make sure to roast and puree it until very smooth, then drain any excess liquid.
Why do my bars fall apart when I cut them?
Make sure they’re completely cooled before cutting, and use a sharp knife wiped clean between each cut. Your flour blend needs xanthan gum for proper structure—without it, gluten-free baked goods can crumble easily.
Best way to get clean frosting on these bars?
Let the bars cool completely (seriously, wait the full time), then use an offset spatula to spread the frosting in smooth, even strokes. If the frosting’s dragging or pulling up crumbs, chill the unfrosted bars for 30 minutes first to firm up the surface.
Why This Recipe Works for Busy Families
This Gluten-Free Pumpkin Squares Recipe is my secret weapon for feeding crowds without stress. You’re getting 24 servings from one batch, which means you can bring dessert to a potluck, host Thanksgiving, or prep your weekly treats all at once. The batter comes together faster than traditional gluten-free sourdough bread but gives you that same satisfaction of serving something homemade and delicious.
The recipe is incredibly forgiving too—even beginning bakers consistently get gorgeous results. There’s no chilling time, no rolling out dough, and no fussy techniques. Just mix, pour, bake, frost, and cut.
Plus, these bars transport beautifully. Unlike pie, which gets messy in the car, these gluten free desserts Thanksgiving easy recipes stack neatly in a container and survive the journey to Grandma’s house without turning into a disaster. Research from authoritative nutrition experts shows that pumpkin provides valuable vitamins A and C, making these treats a bit more nutritious than your average dessert (though let’s be honest, we’re mainly here for that cream cheese frosting).
Whether you’re navigating a new gluten-free lifestyle or you’ve been at this for years, these pumpkin squares deliver every single time. They’re exactly what you want on your Thanksgiving table—easy, delicious, and guaranteed to please everyone, gluten-free or not.
Make a batch this weekend and see for yourself why this simple recipe has become my most-requested dessert. Your kitchen’s about to smell absolutely incredible, and you’re going to be so proud when you pull those golden bars from the oven. Happy baking!
