Preheat oven to 360 degrees F. Line 7-inch square pan with parchment paper or lightly grease.

In small bowl, combine plant milk and vinegar. Set aside 5 minutes to curdle into vegan buttermilk. Whisk in pumpkin purée, coconut sugar and rosemary.

In large bowl, whisk together all dry ingredients. Add oil and rub lightly with fingertips until mixture becomes sandy and loose, almost powdery.

Pour in wet mixture. Batter may feel thick and hard to combine — keep whisking in circular motions. It will gradually come together into smooth, slightly thick batter.

Spread batter evenly into prepared pan. Sprinkle pumpkin seeds and a generous amount of rosemary on top.

Bake 30 minutes, until surface is lightly golden and toothpick inserted in the center comes out clean.

Cool slightly before slicing into squares. Delicious even at room temperature.