Preheat oven to 350F. Grease and line an 8x8 baking dish with parchment paper. Set aside.
In a large bowl whisk together the almond butter, egg, pureed pumpkin, and honey until well combined.
Add vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, and baking soda to the bowl and whisk again. The batter will be very thick and sticky.
Pour the batter into the prepared pan and use a spatula to evenly spread the mixture in the pan.
Bake on the middle rack of the oven for 25 to 30 minutes. If you prefer the blondies to be gooey, reduce the cook time slightly to 20 minutes.
Allow the blondies to cool before cutting into squares and serving. These can be stored in an airtight container in the refrigerator for 3 to 5 days or frozen for up to 3 months.