Description
Tender and moist gluten-free pumpkin squares topped with luscious cream cheese frosting, perfect for celebrating fall flavors.
Ingredients
Scale
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup avocado oil
- 15 oz canned pumpkin
- 2 cups 1-to-1 gluten-free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp Kosher salt
- 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
- Preheat the oven to 350° F and grease two 9×13” baking pans with Pam cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, combine the eggs, sugar, avocado oil, and pumpkin. Whisk until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until you achieve a smooth, liquidy batter.
- Evenly pour the batter into the greased baking pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting.
- To make the frosting, beat the softened cream cheese, butter, vanilla, and powdered sugar together until smooth and creamy. Spread the frosting evenly on the cooled pumpkin squares.
- Cut into 12 squares per pan and enjoy!
Notes
Tips include measuring ingredients accurately, ensuring room temperature for cream cheese and butter, and storing leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin, gluten-free, dessert, fall, baking
