You Wouldn’t Know it’s Gluten-Free Pumpkin Squares or Bars | Taylor, Gluten Away

Moist, Flavorful Gluten-Free & Dairy-Free Pumpkin Bars

These Gluten-Free Pumpkin Squares (or bars, depending on how you cut them) are one of our all-time favorite fall recipes. They are fluffy, full of pumpkin flavor, and easy to make. Top them with cream cheese frosting or your favorite dairy-free icing – you can make the squares dairy-free too.

  • Updated November 2021 to add description and photos
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Recipe & article by Taylor, Gluten Away

Pumpkin squares that please everyone? Yes, please.

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 Gluten-Free Pumpkin Squares recipe:


“These gluten-free pumpkin squares are my family’s 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.”

What you’ll need:

What you’ll need:

  • 10- by 15-inch baking pan (or, for fluffier squares, a 9- by 13-inch pan)
  • standing mixer or hand mixer
  • a batch of cream cheese frosting or fluffy dairy-free icing
  • pumpkin puree
  • eggs
  • sugar
  • applesauce or oil
  • baking powder
  • baking soda
  • salt (I use fine sea salt)
  • cinnamon
  • nutmeg or ground ginger (or both)
  • mix-ins if you want them, like chocolate chips, raisins or nuts

If you love pumpkin desserts, try my Pumpkin Cheesecake next. You’ll probably love this Warm Pumpkin Spice Cocktail recipe too!

gluten-free pumpkin squares
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5 from 2 votes

You Wouldn’t Know It’s Gluten-Free Squares

A killer Thanksgiving recipe for gluten-free squares from Taylor, A Teen On A Gluten Free Mission, for the perfect gluten-free family dessert – as long as you can manage to share.
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free baking, gluten-free dessert recipes, gluten-free thanksgiving recipes
Servings: 12 sqaures
Calories: 196kcal
Author: Taylor, A Teen On A Gluten-Free Mission

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
  • 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

Instructions

  • 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.
  • 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.
  • Apply icing, enjoy!

Notes

Refrigerate for up to 3 days.

Nutrition

Calories: 196kcal | Carbohydrates: 43g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 309mg | Potassium: 178mg | Fiber: 3g | Sugar: 26g | Vitamin A: 5601IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

Photos: Meg van der Kruik – try her pumpkin roll cake too!

Click Here for Taylor’s Dairy Free Icing Recipe

FAQs about Gluten-Free Pumpkin Squares

What’s the difference between pumpkin squares and bars?

Usually pumpkin squares are more cakelike, and pumpkin bars are thinner and denser. But more bars or square recipes can be cut either way.

Can I use this pumpkin square recipe as a sheet cake?

Absolutely! This recipe works beautifully as a gluten-free pumpkin sheet cake too.

How do you make your own pumpkin puree?

If you don’t want to use canned puree, you can roast a sugar-pie pumpkin and puree the cooked flesh. Check out this recipe with directions to make your own pumpkin puree here.

3 thoughts on “You Wouldn’t Know it’s Gluten-Free Pumpkin Squares or Bars | Taylor, Gluten Away

  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!!

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