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 purée onto a thick paper towel (or cheesecloth). Carefully wrap the paper towel around the pumpkin purée and squeeze it gently over the sink (or a small bowl) to remove excess moisture. You should end up with 1/3 cup (70g) of strained purée.
3. In a large mixing bowl add the dried pumpkin puree, 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, baking powder, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain. Add the graham cracker pieces and chocolate chips and fold to combine.
6. Use a silicone spatula to scrape half of the mixture into the prepared pan, spreading it evenly to the edges. Top with the marshmallow fluff, using an offset spatula to spread into an even layer. Top with the remaining blondie batter and spread into an even layer. Top with a few extra chocolate chips and graham cracker pieces.
7. Bake the blondies until they have puffed up and are set on the edges but still slightly gooey in the middle, about 30 minutes.
8. Allow to cool before eating! Enjoy!