You Wouldn't Know it's Gluten Free Squares | Taylor, A Teen on a Gluten Free Mission

Article by Taylor, Gluten Away

Every year for Thanksgiving or Christmas I always decide to come back to this one recipe. Every single person that’s tried it has said they didn’t know it was gluten-free which makes you know it’s good! It’s rich, fluffy, and has an amazing texture unlike any gluten-free baked good I’ve had before. I decided to repost this recipe once again because I felt like it’s one of the best recipes I make each year. It is by far my favorite and many people have said it’s their favorite too. If I could recommend any dessert recipe to make for Thanksgiving it would definitely be this. It’s easy to make and can be both gluten and dairy free! It’s a perfect gluten-free dessert recipe for Thanksgiving or really any time of year and is one that I guarantee you will enjoy.

Comments about this recipe:
“These are my families favorite! They can’t tell they’re GF and I LOVE them!”“I made this a few weeks ago and it only lasted three days! This is SO good!”“By far the best gluten free dessert I’ve made so far! Amazing!”
“THESE ARE AMAZING! I converted the recipe so it is now gluten, egg and dairy free! But not delicious free 🙂 replacing two eggs with 1/4 cup pumpkin puree makes them even more moist and pumpkin-y.”


Ingredients:

  • 4 eggs, beaten
  • 15-ounce can pumpkin
  • 1 1/3 cups sugar
  • 1 cup vegetable oil or applesauce
  • 2 cups all-purpose gluten-free flour (See link)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger or nutmeg
  • Chocolate chips or raisins optional
  • Cream cheese icing of your choice

Click Here for Dairy Free Icing Recipe

Directions:

  1. Heat the oven to 350 degrees. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9- by 13-inch pan) and set aside. Beat together the eggs, pumpkin, sugar and oil until well blended.
  2. Add the flour, baking powder, baking soda, salt, cinnamon, the ginger / nutmeg, and chocolate chips or raisins if you desire. Mix until smooth, then spread the batter in your pan. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
  3. Apply icing, enjoy!


3 thoughts on “You Wouldn't Know it's Gluten Free Squares | Taylor, A Teen on a Gluten Free Mission

  1. Thank you for such a delicious recipe! I made it last night and cannot believe how delicious it tastes. Since going gluten-free over two years ago, I have not been able to replicate the taste of pumpkin cakes and breads, until now.

    I made a couple of changes:
    I used 1/2 melted butter and 1/2 applesauce in lieu of the vegetable oil
    I added ginger and nutmeg
    I sprinkled chocolate chips on half the batter in the pan
    I opted not to frost the cake

    Thank you, again, for sharing your delicious recipe and bringing back one of my favorite seasonal treats.

  2. I made this for a large party. I was the only GF person there and everyone LOVED the squares and had no idea they were GF. The only change I made was I frosted it with a caramel frosting I use on my apple cake. 1 cup butter, 2 cup brown sugar packed, 1/2 cup evaporated milk, 1 tsp vanilla. Boil for 2 min – set pan in bowl of ice water and beat icing til spreading consistency. Spread ove cake and enjoy!!

Comments are closed.