1–2 tbsp milk or cream (optional, for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour (with gluten-free flour) a 9×13-inch baking pan, or line with parchment paper for easy removal.
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using).
In a separate medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared baking pan. Smooth the top with a spatula.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove the pan from the oven and let the squares cool completely on a wire rack before frosting.
To make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and lump-free. Stir in the vanilla extract.
If the frosting is too thick, add a tiny splash of milk or cream; if too thin, add a bit more powdered sugar until you reach a smooth, spreadable consistency.
Once the pumpkin squares are completely cool, spread the frosting evenly over the top. Cut into squares and serve.
Store leftover pumpkin squares in an airtight container in the refrigerator for up to 3-4 days.
