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1. Preheat oven to 350u00b0F with a rack in the middle position. Lightly grease a 13x9-inch pan (preferably glass) and set it aside.
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2. For the blondies, in a medium bowl, whisk together the cinnamon, flour, baking soda, and salt. Set aside.
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3. In a large bowl, stir together the melted butter, granulated sugar, and brown sugar with a rubber spatula until combined. Stir in the pumpkin, then the egg and vanilla until completely combined. Add the dry ingredients, stirring gently until incorporated. Stir in the chocolate chips.
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4. For the graham cracker crumb layer, in a medium bowl, combine the graham cracker crumbs, butter, brown sugar, and salt with a fork or with your fingers until coarse crumbs are formed. (It will probably feel a little wetter than normal crumb mixture.)
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5. Transfer the blondie batter to the prepared pan, smoothing the top. Evenly sprinkle the graham cracker crumb mixture over the top of the blondies. Bake for 30 to 35 minutes, until a tester inserted in the middle comes out with a few crumbs on it (you want it to be slightly sticky, no one likes overbaked blondies).
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6. Immediately sprinkle the marshmallows (enough to cover the surface of the blondies, maybe slightly more than half a bag) over the blondies and return it to the oven for 3 to 5 minutes, until the marshmallows are melted. Let the blondies cool on a wire rack until completely cool. It's much easier to slice the blondies if you chill them well in the refrigerator first, otherwise the gooey marshmallow just kind of drags all over the place. Slice with a sharp thin knife and serve at room temperature. Blondies will keep at room temperature in an airtight container for 4 days.
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Recipe loosely adapted from Martha Stewart.
