Description
Delicious gluten-free pumpkin squares topped with a creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9×13 inch baking pans.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and kosher salt.
- In a separate bowl, whisk together the eggs, sugar, avocado oil, and pumpkin until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Evenly pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
- In a mixing bowl, beat the cream cheese, butter, vanilla, and powdered sugar until smooth.
- Spread the cream cheese frosting over the cooled squares and cut each cake into 12 squares.
- Serve and enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, gluten-free, dessert, fall recipes, baking