Best Pumpkin Carrot Swirl Bars Recipes

Pumpkin Carrot Swirl Bars With Cream Cheese Topping image

Provided by Juenessa

Categories Bar Cookie

Time 50m

Yield 48 bars

Number Of Ingredients 14

2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or 1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 (15 ounce) can pumpkin puree (such as Libby's brand)
1 cup finely shredded carrot
4 ounces cream cheese
1/4 cup granulated sugar
1 tablespoon milk

Steps:

Preheat oven to 350°F
Grease 15 x 10-inch jelly-roll pan.
Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
Add eggs, egg whites, pumpkin and carrot; beat until well blended.
Add flour mixture; mix well.
Spread into prepared pan.
Cream Cheese Topping:.
Prepare cream cheese topping in separate bowl as follows --.
Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3

PUMPKIN CARROT SWIRL BARS image

Yield 4 DOZEN

Number Of Ingredients 12

2 CUPS ALL PURPOSE FLOUR
2-1/4 TEASPOONS PUMPKIN PIE SPICE
2 TEASPOONS BAKING POWDER
1 TEASPOON BAKING SODA
1 CUP GRANULATED SUGAR
1/3 CUP BUTTER OR MARGARINE, SOFTENED
1/2 CUP FIRMLY PACKED BROWN SUGAR
2 LARGE EGGS
2 LARGE EGG WHITES
1 CAN (15 OZ) LIBBY'S 100% PURE PUMPKIN
1 CUP FINELY SHREDDED CARROT
CREAM CHEESE TOPPING

Steps:

PREHEAT OVEN TO 350 DEGREES. GREASE 15 X 10-INCH JELLY-ROLL PAN COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING POWDER AND BAKING SODA IN A SMALL BOWL. BEAT GRANULATED SUGAR, BUTTER AND BROWN SUGAR UNTIL CRUMBLY. ADD EGGS, EGG WHITES, PUMPKIN AND CARROT; BEAT UNTIL WELL BLENDED. ADD FLOUR MIXTURE; MIX WELL. SPREAD INTO PREPARED PAN. DROP TEASPOONFULS OF CREAM CHEESE TOPPING OVER BATTER; SWIRL MIXTURE WITH SPOON. BAKE FOR 25 TO 30 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY IN PAN ON WIRE RACK. STORE IN COVERED CONTAINER IN REFRIGERATOR. FOR CREAM CHEESE TOPPING: COMBINE 4 OUNCES SOFTENED LIGHT CREAM CHEESE (nEUFCHATEL), 1/4 CUP GRANULATED SUGAR AND 1 TABLESPOON MILK IN SMALL MIXER BOWL UNTIL THOROUGHLY BLENDED.