Instructions

1. Preheat the oven to 350°F and line an 8 x 8-inch square pan with parchment paper on all sides. Set aside.
2. Place the pumpkin puree onto a few layers of paper towels and blot away the excess moisture. Wrap it in a clean paper towel and gently squeeze over the sink to remove as much liquid as possible.
3. In a large mixing bowl combine the dried pumpkin puree, melted butter, brown sugar, and granulated sugar. Whisk to combine.
4. Add the egg yolk and vanilla extract and mix well.
5. Add the flour, baking soda, cream of tartar, salt, cinnamon, ginger and nutmeg. Mix until a soft dough forms and no streaks of flour remain. Use a silicone spatula to scrape the mixture into the prepared pan, spreading it evenly to the edges.
6. In a small mixing bowl, combine all the ingredients for the cinnamon sugar mixture. Sprinkle the cinnamon sugar all over the top of the blondies.
7. Bake the blondies until they have puffed up and are set on the edges but still slightly gooey in the middle, about 18 to 22 minutes.
8. Allow to cool before eating! Enjoy!