Preheat your oven to 350°F (175°C).

Grease a 9x9-inch baking pan or line it with parchment paper.

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture and stir gently until just combined.

Fold in the chocolate chips until evenly distributed.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 25-30 minutes. Check for doneness with a toothpick.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.