Pumpkin Swirl Blondies

These easy blondies are perfect for the holiday season. Swirled with canned pumpkin, this easy holiday recipe will quickly become everyone's favorite.

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  • Makes: 32 servings
  • Serving Size: 1 bar
  • Makes: 32 bars
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Pumpkin Swirl Blondies

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9-inch pan with foil, extending foil over the edges of the pan. Lightly coat the foil with cooking spray. In a medium bowl beat cream cheese, 1/4 cup of the brown sugar, and the cinnamon with a mixer on medium until smooth. Beat in 1 of the eggs. Stir in pumpkin. Set aside.
  2. In a large bowl microwave butter 1 minute or until melted. Stir in the remaining 1 1/2 cups brown sugar. Stir in the remaining 2 eggs and the vanilla. Stir in flour, baking powder, and baking soda. Stir in toffee bits. Set aside 1/2 cup of the dough. Spread the remaining dough into the prepared pan. Top dough with spoonfuls of pumpkin mixture; use the back of a spoon to make swirls of the pumpkin mixture. Top with small spoonfuls of the reserved dough.
  3. Bake 25 to 30 minutes or until top is golden and pumpkin mixture appears set. Cool in pan on a wire rack. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Pumpkin Swirl Blondies)

  • Per serving:
  • 174 kcal ,
  • 7 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 34 mg chol. ,
  • 118 mg sodium ,
  • 23 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 2 g pro.
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