Recipes and Cooking Pumpkin Swirl Blondies Be the first to rate & review! These easy blondies are perfect for the holiday season. Swirled with canned pumpkin, this easy holiday recipe will quickly become everyone's favorite. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 25 mins Total Time: 50 mins Servings: 32 Yield: 32 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray ½ 8 ounce pkg. cream cheese, softened 1 ¾ cup packed brown sugar ¼ teaspoon ground cinnamon 3 eggs ⅔ cup canned pumpkin ¾ cup butter 2 teaspoon vanilla 2 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 1 cup almond toffee bits Directions Preheat oven to 350°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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 174 Calories 7g Fat 23g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 174 % Daily Value * Total Fat 7g 9% Saturated Fat 5g 25% Cholesterol 34mg 11% Sodium 118mg 5% Total Carbohydrate 23g 8% Total Sugars 17g Protein 2g Vitamin C 0.2mg 1% Calcium 29mg 2% Iron 0.6mg 3% Potassium 48mg 1% Folate, total 17.7mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.