Best 2 Gluten Free Easy Pumpkin Dessert Squares Recipes

Indulge in the delightful symphony of flavors with our tantalizing gluten-free pumpkin dessert squares. These delectable treats are a culinary masterpiece, seamlessly blending the warmth of pumpkin, the subtle sweetness of maple syrup, and the rich aroma of spices. Each bite offers a textural journey, from the crisp oat crumble crust to the velvety smooth pumpkin filling and the irresistible crunch of chopped pecans. These dessert squares are not just a feast for the taste buds; they are also a testament to the versatility of gluten-free baking. With a symphony of flavors and textures, these delectable treats are perfect for any occasion, whether it's a cozy autumn gathering or a festive holiday celebration.

**Additional Information**:

In addition to the main pumpkin dessert square recipe, the article also includes variations to cater to different dietary preferences and flavor profiles:

1. **Vegan Pumpkin Dessert Squares**: Transform this dessert into a plant-based delight by swapping out butter for vegan butter or coconut oil and using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs.

2. **Pumpkin Dessert Squares with a Twist**: Add a touch of zest to your dessert by incorporating your favorite spices or extracts. A dash of cinnamon, nutmeg, or ginger can enhance the pumpkin's warmth, while a hint of vanilla or maple extract can add a touch of sweetness.

3. **Chocolate-Dipped Pumpkin Dessert Squares**: Elevate your dessert's indulgence factor by dipping the squares in melted chocolate. Sprinkle with chopped nuts, crushed graham crackers, or a dusting of powdered sugar for an extra touch of decadence.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE EASY PUMPKIN DESSERT SQUARES

Gluten-Free Easy Pumpkin Dessert Squares image

Pumpkin bars with just four simple ingredients. Bake up a batch today!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 12

Number Of Ingredients 4

Ingredients

1 can (30 oz) pumpkin pie mix (not plain pumpkin)
1 box Betty Crocker™ Gluten Free yellow cake mix
1/2 cup cold butter, cut into 1/4-inch cubes
1 cup chopped pecans

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Spread pumpkin pie mix in pan. Sprinkle dry cake mix over pumpkin. Sprinkle butter and pecans over cake mix.
Swirl knife through mixture. Turn pan one-fourth turn and repeat.
Bake 50 to 60 minutes or until lightly browned and top is set.

Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 29 g, TransFat 0 g

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

Gluten-Free Pumpkin Bars with Cream Cheese Frosting image

A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 48

Number Of Ingredients 16

Ingredients

4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter, softened
1 teaspoon pure vanilla
4 cups powdered sugar
1 teaspoon fat-free (skim) milk

Steps:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 19 g, TransFat 0 g

Tips:

Use a good quality pumpkin puree. This will make a big difference in the flavor of the squares.
Don't overmix the batter. Overmixing will make the squares tough.
Be patient when baking the squares. They take a little longer to bake than regular pumpkin pie, so don't be tempted to take them out of the oven early.
Let the squares cool completely before cutting them. This will help them hold their shape.
Serve the squares with whipped cream or ice cream. This will make them even more delicious!

Conclusion:

These gluten-free pumpkin dessert squares are a delicious and easy fall treat. They're perfect for parties, potlucks, or just a snack at home. With their rich pumpkin flavor and creamy texture, these squares are sure to be a hit with everyone who tries them. So what are you waiting for? Give them a try today!