Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup oil or melted butter
- 1 cup brown sugar
- 1 3/4 cups gluten-free all-purpose flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp xanthan gum (if flour blend lacks it)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13 pan with parchment paper.
- In a bowl, whisk together pumpkin puree, eggs, oil or melted butter, and brown sugar until smooth.
- Stir in cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, combine gluten-free flour blend, baking powder, baking soda, and xanthan gum.
- Fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly in the prepared pan and bake for 25–30 minutes, checking for doneness with a toothpick.
- Cool fully, then chill for 20–30 minutes before cutting into squares.
Notes
For better texture, measure flour by weight and use room-temperature ingredients. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free