These gluten free pumpkin spice squares are an easy alternative bake to one of my favourite fall muffin recipes, adapted from Broma Bakery’s pumpkin spice bread. This time, I poured the batter into a 9×9 square pan to create soft squares that are perfect for autumn gatherings or a quick seasonal treat.

Wrapped in warm pumpkin spice, these squares deliver everything you’d expect from a seasonal autumn bake.

Much like the zucchini and carrot loaf squares, these pumpkin spice ones are a very forgiving bake. The recipe is really simple, and I can confirm that it passes the busy weeknight test.

Favourite Takeaways:

1. Can be made 1-2 days ahead of time
2. Lower sugar than most pumpkin desserts
3. A perfect gluten free treat from September to December

These pumpkin spice squares are pillowly, light, and just dense enough to hold their shape when sliced. Unlike cake, they don’t need icing. However, they do pair wonderfully with vanilla ice cream if you want to elevate the squares for dessert.

alteration notes:

• Increased baking powder
• Reduced salt
• Used pumpkin spice
• Omitted nutmeg + cloves
• Increased cinnamon
• Used brown sugar
• Used regular milk
• Used olive oil

approximate times:

• Prep: 10-15 minutes
• Bake: 23-30 minutes

ingredients

d r y

• 1 + 1/2 cups GF all purpose flour 
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 + 1/2 teaspoons cinnamon
• 1 + 1/2 teaspoons pumpkin spice (or allspice)
• 1/2 teaspoon sea salt

w e t

• 2 eggs (or flax eggs)
• 1/2 cup olive oil
• 1/4 cup pure maple syrup
• 1 cup pumpkin puree
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

directions

1. Preheat oven to 350 F.
2. Prep a 9×9 square pan with parchment paper
3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, spice, salt
4. Make a well in the center of the dry ingredients, set aside
5. In a medium bowl whisk together the eggs, oil, syrup, puree, milk, vanilla
6. Transfer the wet mixture to the dry mixture – lightly mix until combined
7. Pour batter into lined square pan
8. Bake for 22-26 mins or until a toothpick (insert in the center) comes out clean – should be a rich brown
9. Cool slightly (5-10 mins) before transferring onto a cooling rack

further insights:

• serves about 16 squares (about 2×2 inches)
• chose a Gluten Free flour with Xanthan Gum
• combined the wet to dry mixture using a spatula
• can be made ahead and stored in airtight container – about 1-2 days prior

Additional gluten free fall and winter recipes:

• apple + spice muffins
• carrot + banana + apple muffins
• pumpkin spice muffins

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

this post contains affiliate links