The original recipe called these “bars” and included frosting. These treats are too light and delicate to be called bars or need frosting. If you want to gussy them up a bit, feel free to sift confectioner’s (powdered) sugar on them. Add the confectioner’s sugar right before serving and do not cover. Because they are moist, covering them will cause the confectioner’s sugar to “melt” into the squares.
If you use fresh pumpkin, you can usually omit the water as the fresh pumpkin tends to have a higher water content. I love these made with fresh pumpkin. They are so light and luscious when made with fresh pumpkin. Look for the small “sugar” pumpkins to do some baking---not the ones that you carve into jack-o-lanterns. By the way, no xanthan or guar gum is needed in this recipe. One gfe reader, Terri, likes to double the recipe for thicker squares that are more like cake bars. She bakes them just a tad longer.
*The gluten-free flour mix I make consists of three parts Asian white rice flour (much more finely ground than typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like glass jars or Tupperware). I realize this gluten-free flour mix is nutritionally not the best, but I have issues with many of the healthier options like buckwheat, sorghum, etc. But, feel free to try your favorite gluten-free flour mix. If you're not gluten free (yet), you can substitute your favorite all-purpose flour. If you want to make these squares grain free, gfe reader Kathi successfully made this recipe using ¾ cup coconut flour and ¼ cup almond flour instead of the gluten-free all-purpose flour.
Adapted from a recipe by Mary Burgdorff shared on the celiac listserv and celiac.com