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Gluten-free and vegan Ginger Pumpkin Squares

Discover the delightful world of Ginger Pumpkin Squares.

I can’t get enough of these gluten-free and vegan Ginger Pumpkin Squares, and the best part? They’re incredibly easy to whip up, making them the perfect go-to dessert or snack.

There’s a perfect balance of flavors, from the nutty almond flour base to the warm embrace of ginger and pumpkin spices. It’s like a cozy autumn hug for your taste buds!

And here’s the best part: making these squares is a breeze! No fuss, no hassle, just pure culinary joy.

These Ginger Pumpkin Squares are accessible to bakers of all levels, with gluten-free and vegan qualities that cater to various dietary preferences. Whether shared with friends and family or savoured as a special treat for yourself, these Ginger Pumpkin Squares are sure to be a hit!


For the Almond Flour Base:

  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the Ginger Cookie Layer:

  • 1/4 cup coconut oil, melted
  • 1/4 cup molasses
  • 2 tablespoons maple syrup
  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Pumpkin Puree Layer:

  • 1 cup pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Chocolate Topping:

  • 1/2 cup dairy-free chocolate chips
  • 2 tablespoons coconut oil


  • 2 tablespoons pumpkin seeds

Ginger Pumpkin Squares offer a delightful combination of flavors while also providing some notable nutritional benefits. Here are five key points highlighting their healthiness:

  1. Rich in Fiber: These squares contain almond flour and pumpkin, both of which are excellent sources of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
  2. Abundant in Antioxidants: The pumpkin puree in these squares is loaded with antioxidants like beta-carotene, which can help protect your cells from damage caused by free radicals. Antioxidants are known for their potential to support overall health.
  3. Healthy Fats: Almond flour and coconut oil provide healthy fats, particularly monounsaturated and medium-chain triglycerides (MCTs). These fats can contribute to heart health, provide sustained energy, and support brain function.
  4. Minerals and Vitamins: Almond flour is a good source of essential minerals like magnesium and vitamin E. These nutrients play vital roles in maintaining bone health and supporting your immune system.
  5. Low in Refined Sugar: These squares are typically sweetened with natural sweeteners like maple syrup or honey, which are generally considered healthier alternatives to refined sugar. This can help reduce the risk of blood sugar spikes and crashes.

Keeping your Ginger Pumpkin Squares fresh and delightful is essential for enjoying their full flavor. Here are some handy tips to ensure your squares stay at their best:

  1. Airtight Container: Store your Ginger Pumpkin Squares in an airtight container. This helps keep out moisture and air, which can cause them to become stale or lose their texture.
  2. Refrigeration: If you live in a warm and humid climate, it’s a good idea to refrigerate your squares. This can extend their shelf life and prevent any potential spoilage. Just be sure to let them come to room temperature before enjoying for the best taste and texture.
  3. Layering: If you need to stack the squares, place parchment paper or wax paper between each layer. This prevents them from sticking together and maintains their individual freshness.
  4. Freezing: Ginger Pumpkin Squares can also be frozen for longer-term storage. Wrap them tightly in plastic wrap or aluminum foil, and then place them in an airtight container or freezer bag. When you’re ready to enjoy, thaw them in the refrigerator or at room temperature.
  5. Consume Promptly: While they’re at their best within the first few days, Ginger Pumpkin Squares can remain tasty for up to a week when properly stored. Be mindful of their freshness timeline and enjoy them promptly.
  6. Keep Away from Moisture: Moisture is the enemy of freshness. Ensure that your storage container is dry, and avoid placing the squares near any sources of moisture or humidity.

Ginger Pumpkin Squares

Created with the perfect balance of flavors, these delectable squares are meticulously crafted for a satisfying treat.
Prep Time 30 minutes
Cook Time 12 minutes
Freeze 1 hour
Course Dessert, Snack
Cuisine American
Servings 16


For the Almond Flour Base:

  • 1 cup almond flour
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Ginger Cookie Layer

  • ¼ cup coconut oil, melted
  • ¼ cup molasses
  • 2 tbsp maple syrup
  • cups almond flour
  • tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Pumpkin Puree Layer

  • 1 cup pumpkin puree
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt

Chocolate Topping

  • ½ cup dairy-free chocolate chips
  • 2 tbsp coconut oil
  • cup pumpkin seeds


Prepare the Almond Flour Base

  • Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  • In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and vanilla extract. Mix until a crumbly dough forms.
  • Press the dough firmly into the bottom of the prepared baking pan. Bake for about 10 minutes, or until the edges are lightly golden. Remove from the oven and let it cool.

Prepare the Ginger Cookie Layer

  • In a separate bowl, mix together the melted coconut oil, molasses, and maple syrup until well combined.
  • In another bowl, whisk together the almond flour, ground ginger, ground cinnamon, and salt.
  • Pour the wet ingredients into the dry ingredients and stir until a thick cookie dough forms.
  • Spread the ginger cookie dough evenly over the cooled almond flour base. Press it down firmly. Place it in the fridge while you prepare the pumpkin layer.

Pumpkin Puree Layer

  • In a bowl, combine the pumpkin puree, melted coconut oil, maple syrup, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.
    Pour the pumpkin mixture over the ginger cookie layer in the pan, smoothing it out evenly.

Chill the Bars

  • Place the pan in the refrigerator and let the bars set for at least 1 hour.
  • Prepare the Chocolate Topping
  • In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth. Stir well.
  • Assemble the Squares
  • Once the pumpkin layer has set, pour the melted chocolate over the top, spreading it evenly.
    Sprinkle the pumpkin seeds on top of the chocolate layer.
  • Return the pan to the refrigerator and let it chill for an additional 1 hour or until the chocolate is firm.
    Lift the parchment paper to remove the pumpkin squares from the pan and place them on a cutting board. Cut into 16 squares.
Keyword best pumpkin squares recipe, easy pumpkin squares recipe, Ginger squares, gluten-free pumpkin squares, gluten-free squares, keto pumpkin squares, pumpkin bars almond flour, vegan pumpkin squares

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