Preheat your oven to 350°F (175°C). While the oven heats, lightly grease your baking pan using additional plant-based butter or oil, ensuring the blondies won't stick.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, gluten-free baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Make sure all the dry ingredients are well blended and free of lumps.

In a separate bowl, cream together the plant-based butter, sunflower seed oil, packed brown sugar, pumpkin puree, and maple syrup. Beat until the mixture is smooth and fully combined. I like to make sure the pumpkin and maple syrup are well incorporated for a richer flavor.

Slowly blend the aquafaba into the wet mixture from Step 3. Add it gradually while mixing to help the batter become light and fluffy.

Gradually add the wet ingredients with aquafaba (from Steps 3 and 4) into the dry flour mixture (from Step 2). Blend just until the mixture is smooth and everything is incorporated—avoid over-mixing to keep the blondies tender.

Pour the batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. For extra flavor, I sometimes sprinkle a little extra cinnamon on top before baking.

Remove the pan from the oven and let the blondies cool completely in the pan before cutting them into squares. This makes them much easier to slice cleanly and helps them set nicely.