Gluten-Free Pumpkin Squares (Bars)

These Gluten-Free Pumpkin Squares are a cozy, spiced bar with a tender crumb and just the right amount of pumpkin flavor. I make them every fall and have tested tweaks to get a moist, even bake without drying out the edges. If you love pumpkin desserts that are simple to make and travel well, these are a keeper.

Why Make This Recipe

• Comforting fall flavor: warm cinnamon, nutmeg, and pumpkin make these instantly nostalgic.
• Easy to share: baked in a 9×13 pan, they’re perfect for potlucks or school snacks.
• Naturally nutritious boost: pumpkin adds fiber, vitamin A, and moisture so you can use less oil.
• Gluten-free friendly: a reliable formula that works with common gluten-free flour blends.
• Personal favorite: I love how the bars hold together—easy to cut into neat squares—so they look as good as they taste.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 25–30 minutes at 350°F (175°C)
• Total time: 40–50 minutes including cooling
• Servings: about 12 squares (9×13 pan)
• Difficulty: Easy
• Method: One-bowl mixing for the wet ingredients, fold in dry ingredients, bake in a parchment-lined 9×13 pan. Use a toothpick to check doneness at the center.

My Experience Making This Recipe

I tested this recipe multiple times to avoid a soggy center while keeping the bars moist. Adjusting bake time and using a shallow pan produced an even tray bake with clean slices. I also learned that chilling before cutting improves presentation.

How to Make Gluten-Free Pumpkin Squares

Start by whisking wet ingredients (pumpkin puree, eggs, oil or melted butter, brown sugar) until smooth, then stir in spices—cinnamon, ginger, nutmeg, and a pinch of cloves. In a separate bowl, combine a gluten-free all-purpose flour blend with baking powder, baking soda, and a little xanthan gum if your blend lacks it. Fold the dry mix into the wet until just combined to avoid overworking the batter. Spread evenly in a parchment-lined 9×13 pan and bake at 350°F (175°C) for 25–30 minutes; the center should be set and a toothpick will come out with a few moist crumbs. Cool fully, then chill 20–30 minutes for neater slicing.

Expert Tips for Success

• Measure flour by weight: 1 3/4 cups gluten-free flour ≈ 210–220 g for consistent texture.
• Use room-temperature eggs and pumpkin for better emulsification and even rise.
• Don’t overmix: stir until just combined to prevent a dense, gummy crumb.
• Line the pan with parchment overhanging two sides—this makes lifting the whole slab easy.
• Rotate the pan halfway through baking if your oven has hot spots to ensure even color and doneness.

How to Serve Gluten-Free Pumpkin Squares

• Serve slightly warm with a dollop of whipped cream or a smear of cream cheese frosting.
• Pack them in lunchboxes as a portable, hand-held dessert for fall gatherings.
• For a lighter option, dust with powdered sugar and serve with a scoop of vanilla Greek yogurt.
• Pair with a spiced latte or tea for a cozy afternoon treat; for an alternative pumpkin pairing see this 5-ingredient recipe: 5-ingredient gluten-free pumpkin pudding.

Storage and Reheating Guide

Store cooled squares in an airtight container in the refrigerator for up to 5 days to preserve moisture and texture. For longer storage, freeze whole slab wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge before slicing. To reheat individual squares, warm at 300°F (150°C) for 8–10 minutes or microwave for 15–25 seconds—watch closely to avoid drying. If frosted, store covered in the refrigerator.

Recipe Variations

• Dairy-free: substitute melted coconut oil or neutral oil for butter and use dairy-free cream cheese for frosting.
• Nut-free: use a safe gluten-free flour blend without almond meal and omit any nut toppings.
• Streusel-topped: sprinkle an oat-based gluten-free streusel (butter, brown sugar, gluten-free oats) on top before baking for crunch.
• Lower-sugar: reduce brown sugar by 1/3 and add 2–4 tablespoons of applesauce to maintain moisture.

Nutritional Highlights

• Pumpkin provides vitamin A, fiber, and potassium.
• Moderate in added sugar—portion control (one square) keeps it dessert-sized.
• Allergen note: recipe typically contains eggs and possibly dairy; adjust for egg-free or dairy-free needs. For nut or soy allergies, choose ingredients carefully and check labels.

Troubleshooting Common Issues

• Soggy center: bake a few minutes longer and test with a toothpick; an underbaked center causes sogginess. Also make sure you use pumpkin puree, not pumpkin pie filling.
• Dry, crumbly bars: avoid overbaking and don’t reduce fat too much; add 1–2 tablespoons of oil or applesauce if your gluten-free flour absorbs more liquid.
• Bars stick to pan: use parchment with overhang and lightly grease the pan to prevent sticking and tearing.

Frequently Asked Questions

Q: Can I use homemade pumpkin puree?
A: Yes. Homemade puree works well but drain excess water by scooping into a fine mesh sieve and letting it sit 10–15 minutes, or simmer briefly to thicken. Measure by weight for best results—1 cup ≈ 240 g.

Q: Which gluten-free flour blend should I use?
A: Choose a 1:1 gluten-free all-purpose blend that contains rice flour, tapioca starch, and xanthan gum, or add 1/2 teaspoon xanthan gum per cup if your blend lacks it. Blends with brown rice + tapioca give an even texture.

Q: Can I make these ahead for a party?
A: Absolutely—bake the day before and refrigerate. Chill 20–30 minutes before cutting, then bring to room temperature before serving for the best flavor and texture.

Q: How do I get clean slices for serving?
A: Chill the bars in the fridge for 20–30 minutes after cooling, then use a large sharp knife wiped clean between cuts. For extra-neat edges, warm the knife under hot water and dry it before each slice.

Conclusion

For more recipe ideas and comparisons, check these tried-and-true gluten-free pumpkin bar variations: Gluten-Free Pumpkin Bars (BEST RECIPE!) – Meaningful Eats, Gluten-Free Pumpkin Bars – Mama Knows Gluten Free, Gluten-Free Pumpkin Pie Bars Recipe | healthyGFfamily.com, Gluten-free Pumpkin Bars with Cream Cheese Frosting, and Easy, Creamy Gluten-Free Pumpkin Pie Bars | Snixy Kitchen. These resources offer alternative techniques and frosting ideas that I often reference when testing new tweaks.

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