In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a low boil.  Continue to simmer, stirring every minute or two, until it is reduced to ⅓ cup, around 20-15 minutes.

Mix 1 tablespoon of the granulated white sugar and ½ teaspoon of the ground cinnamon in a small bowl and stir to combine.

Preheat your oven to 350 degrees F. Grease and line with parchment paper an 8×8 inch pan, and set aside.

In the same sauce pan as the cider melt the butter and set 1 tbsp aside. Mix the remaining melted butter with the reduced cider.

In a large bowl, combine the apple cider/butter mixture, brown sugar, white sugar and whisk to combine. Add the egg and whisk until mixture thickens and becomes smooth.

Add vanilla, pumpkin pie spice, ginger, baking soda, and salt, and whisk until combined.

Add the flour. Stir gently until a batter forms and there are no pockets of flour. Do not over mix!

Spread batter into the prepared pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the sides of the pan.

Brush the reserved melted butter over the baked blondies and sprinkle evenly with the cinnamon sugar.

Let cool completely in the pan before removing and cutting into bars. Enjoy!