Gluten-Free Pumpkin Squares (Bars)

Gluten-Free Pumpkin Squares (Bars)

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Gluten-Free

Description

Description Delicious gluten-free pumpkin squares topped with a creamy frosting, perfect for fall gatherings.

Ingredients

  • 2 cups gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup avocado oil
  • 1 can (15 oz) pumpkin puree
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
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Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9×13 inch baking pans.
  2. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and kosher salt.
  3. In a separate bowl, whisk together the eggs, sugar, avocado oil, and pumpkin until smooth.
  4. Pour the dry ingredients into the wet ingredients and stir until just combined.
  5. Evenly pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool completely in the pans.
  7. In a mixing bowl, beat the cream cheese, butter, vanilla, and powdered sugar until smooth.
  8. Spread the cream cheese frosting over the cooled squares and cut each cake into 12 squares.
  9. Serve and enjoy!

Notes

  1. Notes
  2. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.