I’ve got some easy pumpkin squares here for you today, and they’re calling your name. A melt in your mouth gluten-free treat to bring in fall this week.
Ok, so it’s STILL like 90 degrees. I’m honestly getting a bit tired of the heat. Ready for sweaters and jeans and scarves! Aren’t you!? This week I’m working on several pumpkin recipes. I REALLY wanted to drink this gorgeous looking pumpkin spice latte from The Simple Green blog, while working on my pumpkin recipe. But with it being so hot, I dreamed of it and reveled in its beauty. Heidi’s recipes look breathtaking!
There are a gazillion cans of pumpkin in my cupboard right now. I think I got nervous and stocked up recently as I fear the past a little? A few years ago when I made my gluten-free pumpkin bread recipe before Thanksgiving, the Libby’s pumpkin cans were OUT OF STOCK.
It was a nightmare. People were scrambling to every local store, not believing their eyes. It was like a town crisis here in Indiana. So, I bought a ton of pumpkin cans not too long ago. I have a feeling they may be all gone quite soon?
I shared on the blog recently that our pup passed away. Her name was Lucky and we had her from 12 weeks on. She left us when she was 12 1/2 years old. I miss her so much. All the time. Our daughter has been missing her a ton this week. It’s been really hard for her as she had a very special bond with Lucky. Our 6 week old puppy Riley has been a blessing throughout this whole ordeal. She’s filling our family with alot of love right now.
Speaking of love, you are going to love these easy pumpkin squares for sure. Did I mention they’re easy? And gluten-free. And gooey. All around awesomeness as a fall dessert!
Did you know that a little bit of pumpkin is good for dogs to eat? It can actually helps their tummies. When I baked these I remembered Lucky alot, thinking how she was always my sidekick in the kitchen. Especially during the fall. We would just bake away and she would sit there right beside my on the wood floor, all day long. I would give her a tiny tablespoon of pumpkin when I used it in recipes last year. She just loved it.
Yeah, a little. When I baked these pumpkin squares, our puppy was in the kitchen with me. A bit different now without Lucky though. Instead of waiting patiently beside me, Riley followed me around jumping whenever possible. I gave her a little teaspoon of pumpkin as the memories of Lucky dog were pouring through me. She ate the pumpkin, then the spoon. Literally. She grabbed the spoon from my hand, then took off. Then she tried to mangle the spoon apart in the living room. She’s an animal. Literally. I proceeded to laugh out loud because I realized how much Riley was going to love pumpkin as well! Minus the spoon, of course.
Enjoy these easy pumpkin squares. They really are so simple to make. And simple to eat. Just remember not to accidentally drop any on the floor! Happy pumpkin baking!
Easy Pumpkin Squares
These gluten-free pumpkin squares are simple to make and bursting with maple and coconut flavors.
- 1 cup Sugar
- 1/2 Stick of butter 1/4 cup
- 2 Eggs
- 3/4 cup Half and half milk
- 3/4 cup Pumpkin puree 1/2 cup for less gooey cake
- 1/4 cup Good olive oil
- 1 cup Gluten-free all purpose flour I used Cup4Cup here
- 1 1/2 teaspoons Baking powder
- Hefty pinch of kosher salt
- Pinch of cinnamon
- Pure maple syrup Enough to brush layer on cake
- Brown sugar Enough to thinly layer cake
- Unsweetened coconut Enough to layer cake top
- Preheat oven to 350 degrees.
- In a mixer, beat sugar and butter until creamy.
- Add eggs, milk, pumpkin, and oil slowly until mixed.
- In a separate bowl, sift together flour, baking powder, cinnamon and salt.
- Slowly add dry ingredients to mixer so that clumps do not form.
When thoroughly mixed, pour batter into a greased 9 by 11 baking pan.
Spread batter evenly, then bake for approximately 40 minutes.
When top has browned it should be done. The cake will be gooey so it may stick to a fork when testing, as this happens with pumpkin. Don't worry!
Take out pan from oven and while hot, brush a layer of syrup all over top. Carefully not to drench.
- Sprinkle a thin layer of brown sugar over syrup.
- Lastly, sprinkle a generous layer of coconut all over the top.
- Let cake cool and refrigerate to serve cold, or serve at room temperature.
NOTES: You can toast the top layer of coconut by broiling for approx. 3 minutes, which makes it amazing.
*The cake part is gooey so to lessen this, add 1/2 cup pumpkin instead of 3/4 cup.
Oven temps and times may vary.