Gluten-Free Pumpkin Squares Recipe

Name: GlutenFree Pumpkin Squares Recipe That Offers 5 Irresistible Treats
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 squares
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum or add ½ teaspoon xanthan gum if it doesn’t); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; 1 cup canned pumpkin puree (not pumpkin pie filling); ¾ cup packed light brown sugar; ⅓ cup plain Greek yogurt (or dairy-free yogurt); ⅓ cup vegetable oil; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract

Author : Molly Hardin

Author: molly

Published: October 20, 2025

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Gluten-free baking can feel tricky, but this Gluten-Free Pumpkin Squares Recipe makes it easy and delicious. I’ve tried loads of pumpkin treats, and this one stands out because it’s moist, full of warm spices, and perfectly soft without any gluten in sight. You’re going to love how simple it comes together and how great it tastes—you won’t miss the gluten at all.

Making pumpkin squares is a great way to enjoy that classic fall flavor any time of year. The pumpkin adds natural moisture and a gentle sweetness that pairs beautifully with spice blends like cinnamon and nutmeg. Plus, these squares keep well, so you can prep ahead and have a tasty snack or dessert ready when you want it.

Over the years, I’ve tweaked this recipe to get the perfect texture—light, tender, but not crumbly. Using a gluten-free flour mix that I trust makes all the difference. You don’t need special ingredients or complicated steps. If you’re like me and love cozy, home-baked treats that come together fast, this recipe is definitely for you. Let’s dive into how you can make your own batch of gluten-free pumpkin squares.

Ingredients for Gluten-Free Pumpkin Squares

Here’s a straightforward list of ingredients you’ll need. I stick to simple, easy-to-find items, and I’ve measured everything carefully to make sure you get consistent results.

1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum or add ½ teaspoon xanthan gum if it doesn’t)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup canned pumpkin puree (not pumpkin pie filling)
¾ cup packed light brown sugar
⅓ cup plain Greek yogurt (or dairy-free yogurt)
⅓ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

How to Prepare Your Gluten-Free Pumpkin Squares

Getting the process right means these pumpkin squares come out tender, flavorful, and perfectly spiced. Follow the steps closely—they’re designed so you won’t miss anything important.

Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper, letting some overhang for easy removal later.
Mix dry ingredients: In a medium bowl, sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures even distribution of spices and leavening agents.
Combine wet ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, Greek yogurt, oil, eggs, and vanilla extract. Make sure the eggs are at room temperature to avoid curdling the mixture.
Fold dry ingredients into wet: Gradually add the dry mixture into the wet ingredients. Use a spatula or wooden spoon to stir gently just until combined. Be careful not to overmix—the batter should be slightly thick and smooth but not lumpy.
Pour batter into pan: Spread evenly with a spatula, smoothing the top so it bakes uniformly.
Bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick into the center. It should come out mostly clean with a few moist crumbs—not wet batter.
Cool completely in the pan. Let your pumpkin squares rest for at least 20 minutes before lifting them out. This step helps them set and makes cutting easier without crumbling.

If you want a little extra flair, dust lightly with powdered sugar or drizzle a simple glaze of powdered sugar and milk once cooled—I usually skip this because these squares are perfect as is.

Why You’ll Love This Gluten-Free Pumpkin Squares Recipe

Takes about 10 minutes to prep and under 40 minutes to bake—perfect for a quick treat
Uses pantry basics and canned pumpkin, no fancy ingredients
Soft, moist texture with natural sweetness from pumpkin and brown sugar
Warm spices add cozy flavor without being overpowering
Doesn’t require a mixer—simple to make by hand
Great snack or dessert that keeps well for days
Gluten-free and can be made dairy-free with simple swaps

Essential Equipment for Baking Pumpkin Squares

Keeping your tools straightforward lets you focus on the process, not hunting down gear.

8×8-inch square baking pan
Medium and large mixing bowls
Whisk and spatula
Measuring cups and spoons
Toothpick or cake tester for checking doneness

Tips for Perfect Gluten-Free Pumpkin Squares Every Time

Use fresh spices. Stale spices give dull flavors, so if your cinnamon or nutmeg has been sitting a while, swap them out.
Don’t overmix your batter. Stir just enough to combine—the flour doesn’t need to be fully smooth. Overmixing makes gluten-free desserts tough.
Room temperature eggs matter. Cold eggs can cause batter to split or bake unevenly.
Double-check your gluten-free flour. Some blends behave differently; stick to one you like and note if you need more or less liquid next time.
Cool fully before cutting. Patience pays off here—warm pumpkin squares tend to break apart.

Storage & Reheating Instructions for Pumpkin Squares

Once cooled, you can store your pumpkin squares covered in an airtight container at room temperature for 2 days or refrigerate up to 5 days. For longer storage, freeze the cut squares wrapped individually in plastic wrap and then in a sealed bag—freeze up to 3 months.

To reheat, pop frozen or chilled squares in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for about 10 minutes. This keeps them moist and fresh-tasting.

Nutritional Information Disclaimer

Nutrition varies based on exact ingredients and brands used. The values here should be considered estimates only. For precise information, calculate using your chosen ingredients and portion sizes.

Frequently Asked Questions About Gluten-Free Pumpkin Squares

Can I substitute canned pumpkin with fresh pumpkin?

Fresh pumpkin can be used but requires cooking and pureeing first. I prefer canned pumpkin puree because it’s consistent and saves time. Make sure any fresh pumpkin puree is thick and not watery to avoid changing the batter consistency.

What gluten-free flour blend do you recommend?

I use a blend that contains rice flour, potato starch, and tapioca flour with xanthan gum included. Brands like Bob’s Red Mill or King Arthur’s Gluten-Free Measure for Measure work great. If your blend lacks xanthan gum, add ½ teaspoon to help with structure.

Can I make these pumpkin squares vegan?

Yes, swap eggs for flax or chia egg substitutes (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), and use dairy-free yogurt and oil. The texture will be a bit different but still delicious.

How spicy are the pumpkin squares?

They have a mild warmth from the cinnamon and nutmeg, nothing too strong. If you like more spice, add extra cinnamon or a pinch of cayenne for a subtle kick.

What’s the best way to cut the squares without crumbling?

Let the squares cool completely and use a sharp knife. For neat edges, wipe the knife between cuts. Using parchment paper helps lift the whole batch out before slicing, which gives more control.

Share Your Thoughts and Sweet Success

Try this Gluten-Free Pumpkin Squares Recipe and tell me how it went! Did you add a glaze or keep it simple? Any tips you want to share or questions about tweaks? Leave a comment below—sharing your kitchen stories makes this so much more fun. If you loved it, share this recipe with friends who need an easy and tasty gluten-free treat.