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October 6, 2014

You Wouldn't Know It's Gluten Free Pumpkin Squares!



Every year for Thanksgiving or Christmas I always decide to come back to this one recipe. Every single person that's tried it has said they didn't know it was gluten-free which makes you know it's good! It's rich, fluffy, and has an amazing texture unlike any gluten-free baked good I've had before. I decided to repost this recipe once again because I felt like it's one of the best recipes I make each year. It is by far my favorite and many people have said it's their favorite too. If I could recommend any dessert recipe to make for Thanksgiving it would definitely be this. It's easy to make and can be both gluten and dairy free! It's a perfect gluten-free dessert recipe for Thanksgiving or really any time of year and is one that I guarantee you will enjoy.

Comments about this recipe:
"These are my families favorite! They can't tell they're GF and I LOVE them!"
"I made this a few weeks ago and it only lasted three days! This is SO good!"
"By far the best gluten free dessert I've made so far! Amazing!"
"THESE ARE AMAZING! I converted the recipe so it is now gluten, egg and dairy free! But not delicious free :) replacing two eggs with 1/4 cup pumpkin puree makes them even more moist and pumpkin-y."
 


Ingredients:
  • 4 eggs, beaten 
  • 15-ounce can pumpkin 
  • 1 1/3 cups sugar 
  • 1 cup vegetable oil or applesauce
  • 2 cups all-purpose gluten-free flour (See link)
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt
  • 2 teaspoons cinnamon 
  • 1/2 teaspoon ginger or nutmeg 
  • Chocolate chips or raisins optional
  • Cream cheese icing of your choice


    Directions:
    1. Heat the oven to 350 degrees. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9- by 13-inch pan) and set aside. Beat together the eggs, pumpkin, sugar and oil until well blended. 
    2. Add the flour, baking powder, baking soda, salt, cinnamon, the ginger / nutmeg, and chocolate chips or raisins if you desire. Mix until smooth, then spread the batter in your pan. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. 
    3. Apply icing, enjoy!

    55 comments:

    Anonymous said...

    Hi Taylor, I am super new to gluten free baking. I found a flour blend here: http://www.landolakes.com/recipe/1471/gluten-free-flour-blend. I noticed that it calls for xanthan gum (and that most gluten free flour blends do too). Do I need that for this recipe? Thanks so much! ~ Sasha

    Taylor Miller said...

    Hey Sasha! This recipe doesn't need xanthan gum and neither do any of my recipes!

    Molly (Sprue Story) said...

    Oh man, these look great. But...no chocolate chips OR raisins? Think I could add one or the other pretty easily?

    Molly said...

    By the way, your captcha code just now was "geTest" (as in "get test") which I found awfully appropriate for a celiac blog. :P

    Taylor Miller said...

    You could definitely add them! I think either one would give it a different unique taste.

    Donna Vickery said...

    I am very, very pleased to see that your recipes do not require Xantham Gum, as so many GF recipes do. I cannot tolerate it and am always searching for recipes without it. Thank you very much young man :) These pumpkin squares look quite scrumptious and I look forward to making them :)

    Taylor Miller said...

    You're welcome, Donna! Glad I could help you out and I'm glad this is one recipe you can try. It's by far my favorite:)

    Mrs. Horsman said...

    Tried this... worked out well. it makes me think of carrot cake. I would like to try reducing the baking powder next time. Great texture.

    Taylor Miller said...

    Glad you liked it!

    K said...

    THESE ARE AMAZING! I converted the recipe so it is now gluten, egg and dairy free! but not delicious free :) replacing two eggs with 1/4 cup pumpkin puree makes them even more moist and pumpkin-y.

    Taylor Miller said...

    Great to know that you could make them egg free as well! Glad it turned out great for you and thanks for commenting!

    Barbara Taušová said...

    They look awesome! ...even with raisins:) Celiac disease is a hereditary disease. With first degree relatives, the occurrence is estimated at 8-18 % while with monozygotic fines, the occurrence is estimated at 70 %.

    http://www.cmcpraha.cz/en-US/news/untreated-celiac-disease-can-cause-serious-health-problems

    Anonymous said...

    Thank you! I made this tonight and we enjoyed without raisin, and with large dark chocolate chunks. Instead of flour I ran 2 cups of GF cinnamon chex through the blender. Instead of icing, I used redi-whip.

    Mom2nha said...

    What brand of gluten free flour do you use for this recipe? Brands vary greatly with ingredients and some contain xanthan gum which you say is not needed in this recipe. I have always enjoyed baking, but have not had a lot of luck since I was diagnosed with Celiac a few months ago. Finding gluten free recipes that taste good, yet don't have an odd texture is not easy!!!

    Anonymous said...

    This has become my favorite GF recipe for fall. I have made this 3 times this year alone and people love them! Recently, I started experimenting with reduced sugar, chocolate, and making them into muffins/cupcakes. 15-20 min at 350 is perfect and makes about 2 dozen. They turn out great every time! Thanks again! ~ Sasha

    Anonymous said...

    Do you have to use pumpkin from a can or can you use real pumpkin puree? And if I use real pumpkin should I add any other spices?

    Ardena Dailey said...

    Do you use unsweetened apple sauce?

    janet said...

    i would like to print some your recipes sometime so i can stick to my kitchen cabinet in front of my face to follow the recipe.Can you put on your site something so is easier to print? ciao

    Taylor Miller said...

    I do use unsweetened apple sauce. I believe you can use any type of can pumpkin or pumpkin puree as well. The brand of flour I would usually use is Bob's Red Mill. I will also work on getting a printing button for my recipes as well. Thanks for all your comments!

    Anonymous said...

    Just made it with real pumpkin puree with added pumpkin spice and instead of oil I used coconut oil. Turned out so yummy :-)

    Anonymous said...

    could i freeze this cake without the icing? i plan on cooking up some pumpkin and having several cakes in the freezer this winter would be great. thank you so much for the recipe

    Katie said...

    Everyone LOVED these and had no idea they were gluten-free. I loved that I could eat them with everyone. This one is a keeper!

    Popcorn Lover said...

    Do you think I could use oat flour? I want to make these for a party Saturday and have a few friends who are GF, so I already bought oat flour to use in an apple crisp.

    Anonymous said...

    I've used oat flour for other recipes and they work out well for muffins I would try it! Mine made w/ GF flour from betterbatter.org is in the oven now. I used 1 c pureed dates to reduce my sugar intake. I also mixed coconut oil and veggie oil for the one cup oil called for. Can't wait to taste the results!

    Karen B. said...

    This recipe is perfect and the cake was delicious! I used the Philadelphia Cream Cheese website recipe for frosting. I ran out of white sugar so used 1/4 cup of packed brown sugar and 3/4 cup of white sugar. I did have to bake it a little longer, maybe 5 minutes to make sure the center was cooked.

    Julie Diaz said...

    I have made this recipe 4 times already and it has been a hit every time. I make a caramel frosting instead of cream cheese. Everyone says it tastes like a caramel pumpkin spice latte but better!! I have also made it twice with 2 cups persimmon instead of pumpkin and it is delish as well!! This recipe is a keeper!!

    Cindy Deas said...

    Hi Taylor! I can't wait to try these! My daughter was diagnosed with Celiac a few years ago and she does not trust me, or anyone else cooking for her. I've been trying to find some great, easy GF recipes to make for her so she can see that it is okay to let someone else cook something for her.
    Our whole family is trying to go gluten free but, it is hard coming up with new food ideas. Last night I made a delicious veggie pizza using Bob's Red Mill GF Pizza Crust mix. Even the hubby, who is the most resistant to going gluten free, liked it! Thanks for the recipe and great job with your GlutenAway blog!

    Anonymous said...

    Would rice flour work in this???

    Anonymous said...

    I just made these, my first time ever cooking a gluten free recipe. I made it with 100% garbanzo bean flour (cheapest at store) and then realized half way through that may not be a good idea as it may mess with flavor. Sure enough the batter tasted like raw beans. I doubled the spice and added ground clove to try and mask the beans. It worked! These are amazing! Light and fluffy and fantastic with a dollop of reddi-wip! I can only imagine made to the recipe they are even better!!

    Jo spring said...

    just made this OMG DILISH

    Analiese Shepherd said...

    do u know calorie count for this? minus the frosting of course

    Analiese Shepherd said...

    do u know calorie count for this? minus the frosting of course

    Anonymous said...

    Better Batter is the best GF flour blend that I've come across since being diagnosed 3 years ago. You can substitute it in all of your recipes cup-for-cup. It's actually like eating "normal" baked goods!

    Anonymous said...

    So, so good! Thanks for sharing. It's the first cake I've had since May (celiac diagnosis).

    M.S. said...

    How did you make it egg free? Would you share exact recipe? Confused because it already has pumpkin in it and it calls for 4 eggs & you say replaced 2 eggs with pumpkin puree?

    KY C said...

    can you make this using non canned pumpkin? if so what consistency does the pumpkin have to be?

    Taylor Miller said...

    KY C, I believe so although I've never tried it. You would have to mash and puree your pumpkin to come out to the same consistency as it would be if it were canned. Also the amount would have to be the same as shown in the recipe. Hope that helps!

    Donna B. said...

    My daughter made this last night. Her first success in gf baking. Thank you so much! Delicious! Will make it again for Thanksgiving.

    Taylor Miller said...

    Very glad to hear Donna! Always happy to hear that people like this recipe so much :)

    Susan Jensen said...

    I made it with the applesauce instead of oil, as it says, and it turned into a gooey blob. Never would completely cook. I think it does need that oil!

    Unknown said...

    This is the second time making it and I add half coconut oil and half cinnamon applesauce :)

    Olivia V. said...

    I used the applesauce instead of oil and it came out perfect and very delicious.

    Bobby Rooster said...

    YUM YUM YUM I cant get enough!! Dense, moist, and tender! Used applesauce in place of oil...OMG FREAKIN FANTASTIC!! I never thought I would taste absolutely delicious baked goods again! THANK YOU FOR SHARING!!

    jen said...

    Hi Taylor,
    This recipe sounds great! I found your page because I was looking for a gluten free pumpkin treat for fall, but I am actually more interested in your bio! I was diagnosed with POTS (about 4 years ago). I notice some other overlaps in health issues too and I have some questions about your experience that could possibly help me with mine. I am wondering if you'd be willing to exchange emails or something to talk more? I understand health stuff is very private and I would totally understand if you're not cool with that! Either way, all the best to you!!
    Wishing you the best health possible! :)
    Jen

    Anonymous said...

    How do you make it egg free I am not understand it. Can you show me what I replace for the eggs

    Outdoor Pursuits said...

    Amazing! BUt, I put only one even cup sugar, half oil and half applesauce. We don't have Pamela's brand here so I used a combo of sorghum, brown rice, white rice, potato and tapioca flours to make 2 cups. I also added about 3 tbs. ground flax seed. It needed to cook longer than listed. Was super delish.

    Anonymous said...

    Hi Taylor,
    Thank you for doing all this research (time consuming, indeed) for the Halloween candy list - I think this will be my 6 year old first Halloween where she can truly consider some options. She has a severe Wheat and egg allergy and one dozen intolerances.
    Btw, can I use the EnerG egg replacer for the eggs? Or Aquafaba maybe? We normally use Namaste GF flour that works out great for cupcakes etc.

    Ginger said...

    I just made these into cupcakes and they are wonderful, thanks for the great recipes!

    Ginger said...

    I just made these into cupcakes and they are wonderful, thanks for the great recipes!

    Bev said...

    Would these work if I replaced the sugar with stevia?

    Receitas Blumenau said...

    Parece delicioso! Vou testar aqui no Brasil! Obrigada por partilhar a receita. Abraços

    Donna B. said...

    I used 1/4 cup pumpkin purée for 2 eggs and the Neat Egg (chia and garbanzo bean) for the other two- 2 eggs worth.

    Vicki said...

    Could you use a bundt pan to bake in? And would it come out of the pan ok?

    Vicki said...

    Could you use a bundt pan to bake in? And would it come out of the pan ok?

    Unknown said...

    could I use almond flour?

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