Gluten-Free Pumpkin Squares Recipe
GlutenFree Pumpkin Squares Recipe delivers 5 tasty treats perfect for anyone craving a safe delicious fall dessert youll love to share
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 squares
- Category: Dessert
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free Option
Ingredients
Scale
- 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
Instructions
- 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.
- Combine wet ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, Greek yogurt, oil, eggs, and vanilla extract.
- Fold dry ingredients into wet: Gradually add the dry mixture into the wet ingredients. Stir gently just until combined, being careful not to overmix.
- Pour batter into pan: Spread evenly with a spatula, smoothing the top so it bakes uniformly.
- Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool completely in the pan for at least 20 minutes before lifting out and cutting.
- Optional: Dust lightly with powdered sugar or drizzle with a simple glaze once cooled.
Find it online: https://mekara.info/gluten-free-pumpkin-squares-recipe-5-treats/