Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.

Melt butter or coconut oil in a large bowl, then mix in maple syrup and brown sugar until smooth. Stir in pumpkin puree, egg (or flax egg), and vanilla extract.

Gradually fold the dry ingredients into the wet mixture until just combined. Optionally, add chopped nuts or chocolate chips.

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes. Check for doneness with a toothpick.

Allow the blondies to cool in the pan for 15-20 minutes, then slice into squares.