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I'm Taylor, a gluten-free guy with Celiac Disease, POTS, and a rare type of Adrenal Disorder. I overcame a lot during my teenage years and I'm on a journey to get the best out of my health (mentally and physically). Whether you're here for chronic illnesses or mental health; my goal is to share my story to help anyone feel happy & healthy in life. Read more...

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

October 6, 2014

 

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

 

Click Here for Dairy Free Icing Recipe

 

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!

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About Me

I'm Taylor, a gluten-free guy with Celiac Disease, POTS, and a rare type of Adrenal Disorder. I overcame a lot during my teenage years and I'm on a journey to get the best out of my health (mentally and physically). Whether you're here for chronic illnesses or mental health; my goal is to share my story to help anyone feel happy & healthy in life. Read more...

Recent Posts
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