Gluten-Free Pumpkin Squares – A Cozy Fall Dessert You’ll Love

Every fall, I get that itch—no, not the leaf-raking kind. The pumpkin kind. The “I need something sweet, spiced, and baked” kind. And these gluten-free pumpkin squares? They hit every note. They’re soft, moist, and slathered in silky cream cheese frosting. Bonus: you don’t need to mess with fancy pans or obscure flours.

This one’s for anyone who loves a good gluten-free fall dessert that’s easy, cozy, and absolutely crushes it at potlucks.

Why This Is the Perfect Fall Crowd-Pleaser

The Appeal of Gluten-Free Pumpkin Bars

I’ve seen it happen: You walk into a party and everyone’s got a plate of something… but your gluten-free friends? They’re picking at the fruit tray. Not anymore.

These gluten-free pumpkin bars are:

• Perfectly spiced with cinnamon and pumpkin.
  
• Made with a reliable gluten-free flour blend (xanthan gum is key).
  
• Just sweet enough—not sugar bombs.
  
• Totally easy gluten-free baking.

Pumpkin Spice Cake Vibes Without the Fuss

This is basically a pumpkin spice cake… but you bake it in a sheet pan and cut it into cozy little squares. It’s laid-back. It’s weeknight-friendly. And when that aroma hits your kitchen? You’ll be glad you skipped the fussy bundt pan.

Gluten-Free Pumpkin Bars: Ingredients & Prep Guide

Here’s what you’ll need to make these homemade pumpkin bars happen:

Batter Ingredients

• 4 large eggs
  
• 1⅔ cups sugar
  
• 1 cup avocado oil (or another neutral oil like grapeseed)
  
• 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
  
• 2 cups gluten-free flour blend (must contain xanthan gum)
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 2 tsp ground cinnamon
  
• ½ tsp kosher salt

Chef Tip: Your flour blend matters. Look for Bob’s Red Mill or Cup4Cup with xanthan gum already mixed in.

Frosting Ingredients

• 8 oz cream cheese, softened
  
• ½ cup (1 stick) butter, softened
  
• 1 tsp vanilla extract
  
• 2 cups powdered sugar

Mini Teaching: Let your cream cheese and butter sit out for 30–60 minutes. If they’re too cold, you’ll get lumpy frosting. No one wants that.

How to Make Gluten-Free Pumpkin Cake Squares (Step-by-Step)

Baking the Cake

1. Preheat your oven to 350°F.
   
2. Grease two 9×13″ pans (metal works best) with cooking spray or parchment.
   
3. Mix the wet ingredients: In a big bowl, whisk together the eggs, sugar, oil, and pumpkin puree until smooth.
   
4. Mix the dry ingredients in a separate bowl: flour, baking powder, baking soda, cinnamon, and salt.
   
5. Combine wet and dry: Add dry to wet and stir just until incorporated. Don’t overmix—we want a tender crumb, not rubber.
   
6. Divide the batter evenly between the pans.
   
7. Bake for 25–30 minutes or until a toothpick in the center comes out clean.
   
8. Cool completely in the pans.

Most people mess this up: They try to frost a warm cake. That frosting melts into a mess. Let it cool. Be patient. This is key.

Making the Frosting

1. Beat the softened cream cheese and butter until smooth and fluffy—about 2 minutes.
   
2. Add vanilla.
   
3. Slowly add powdered sugar and keep beating until creamy and dreamy.

Chef Note: Use a spatula to scrape down the sides of the bowl—get every bit blended.

Frost & Slice

• Spread frosting over the cooled cake with a butter knife or offset spatula.
  
• Chill for 30 minutes if you want cleaner slices.
  
• Cut into 12 squares per pan (or smaller if you’re feeding a crowd).

Storage & Serving Tips

These frosted pumpkin bars are best fresh, but they’re solid make-aheads too.

• Store leftovers in an airtight container in the fridge for up to 5 days.
  
• Want to freeze? Wrap unfrosted bars tightly and freeze up to 2 months. Thaw, then frost.
  
• Serve cold or room temp.

Pro Tip: A sprinkle of cinnamon or drizzle of maple syrup right before serving takes these over the top.

Moist Pumpkin Cake Tasting Notes & Texture

You’re biting into:

• A moist pumpkin cake base—not too dense, never dry.
  
• Just the right spice kick from cinnamon.
  
• Silky, cream cheese frosting that balances every bite.

It’s the kind of spiced pumpkin dessert that makes you want a second square. Or third. I won’t judge.

Substitutions & FAQs

Related Gluten-Free Pumpkin Recipes to Try

If you’re into cozy, fall-inspired bakes like these gluten-free pumpkin squares, here are a few more recipes from my kitchen to yours:

• Try these healthy pumpkin oatmeal bars for a breakfast-friendly option that’s still packed with fall flavor.
  
• My chocolate chip pumpkin bread is tender, spiced, and studded with gooey chips—an instant classic.
  
• You can’t go wrong with this classic pumpkin bread recipe—simple, moist, and perfect with a cup of coffee.
  
• Want something rich and crunchy? My perfect pumpkin crunch cake has that buttery, crackly topping you’ll crave all season.
  
• Craving cookies? These gluten-free chocolate chip cookies deliver the chew, the melt, the whole package.
  
• For something indulgent and nutty, check out my delicious butter pecan cake—it’s a hidden gem.

Final Thoughts: Time to Bake

Look, you don’t need to be a pastry chef to pull off these gluten-free pumpkin squares. You just need the right flour, a little patience, and a love for all things fall. These are the gluten-free treats I serve to people who don’t even know they’re gluten-free—and they ask for seconds.

So what are you waiting for?
Preheat that oven, grab your can of pumpkin, and let’s get baking.

Want more cozy, gluten-free bakes?

• Subscribe to my newsletter for weekly recipes, tips, and gluten-free kitchen wins.
  
• Grab my free Pumpkin Recipe Pack right here.
  
• And don’t forget to check out my Pinterest page for more gluten-free fall dessert ideas, baking inspo, and seasonal favorites.

Gluten-Free Pumpkin Squares – A Cozy Fall Dessert You’ll Love

Print Recipe

Soft, moist, and perfectly spiced pumpkin squares topped with a rich cream cheese frosting—your new favorite gluten-free fall dessert.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 24 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large eggs
• 1⅔ cups sugar
• 1 cup avocado oil (or neutral oil like grapeseed)
• 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
• 2 cups gluten-free flour blend (must contain xanthan gum)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp kosher salt
• 8 oz cream cheese, softened
• ½ cup (1 stick) butter, softened
• 1 tsp vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Grease two 9×13″ pans with cooking spray or parchment.
3. In a large bowl, whisk together eggs, sugar, oil, and pumpkin puree until smooth.
4. In another bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
5. Add dry ingredients to the wet and stir until just incorporated—don’t overmix.
6. Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean.
7. Cool completely in the pans before frosting.
8. Beat softened cream cheese and butter until smooth and fluffy.
9. Add vanilla, then gradually beat in powdered sugar until creamy.
10. Spread frosting over cooled cake.
11. Chill 30 minutes for cleaner slices, then cut into squares and serve.

Notes

Store in the fridge in an airtight container for up to 5 days. For freezing, wrap unfrosted bars tightly and thaw before frosting.

Nutrition

• Serving Size: 1 square
• Calories: 210
• Sugar: 16g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Keywords: gluten-free, pumpkin, fall dessert, cream cheese frosting