1. Preheat your oven to 350 F (175 C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.

2. In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, 1 teaspoon cinnamon, ginger, nutmeg, cloves, and sea salt. Make sure there are no lumps, and all the spices are evenly distributed.

3. In a large bowl, using an electric mixer (or a whisk), cream together the softened butter (or ghee) and ½ cup coconut sugar until light and fluffy, about 2-3 minutes.

4. Beat in the maple syrup, then the egg, pumpkin puree, and vanilla extract until well combined. Scrape down the sides of the bowl as needed.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix. The dough will be thick and soft.

6. Press the dough evenly into your prepared 8×8-inch baking pan. In a small bowl, mix together 1 tablespoon of coconut sugar and 1 teaspoon of cinnamon. Sprinkle this cinnamon-sugar mixture generously over the top of the dough.

7. Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean or with moist crumbs attached. The top should look set and slightly cracked.

8. Let the bars cool in the pan for at least 20 minutes before using the parchment paper overhang to lift them out. Transfer them to a wire rack to cool completely before slicing into squares.