Pumpkin Carrot Swirl Bars

Pumpkin Carrot Swirl Bars

In this recipe:

based on 345 reviews
This Looks YUMMY!
20 min.
45 min.
48 servings

Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping they make a pretty sight for any occasion.


  • 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 (recipe follows)
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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. 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.

4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

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not bars at all

I love pumpkin and carrot, so I was really excited to find this recipe. However, I was kind of disappointed by the results. The recipe called for more baking powder and baking soda than I have ever used and I thought the result was cake-like and slightly chalky. I also think they could have used more cream cheese.

- Kelsey Boler from Takoma Park, MD

Tasty and full of flavor

These are a real treat. They are also full of anti-oxidants,a healthy bonus.

- Diane McSweeney from Federal Way, WA

Great recipe!

These are great. There are 3 of us in our home and we had no problem with how to store them, 1 day and they were gone!

- Delilah Swinford from Indiana

Yum Yum!

This is a family favorite. I'd reccomend these to anyone. I do, however, bake it in a 9"x13" glass Pyrex and increase the baking time so it is more of a brownie/cake. Great after school snack and I don't feel bad tossing one in her lunch bag.

- Jennie Myers from East Hartford, CT


These are soo easy, and soo good too!!!! the grandkids love helping make them, as well as eat them!! no need to tell them how nutrious they are as well!!

- Laura Nost from Bear, DE

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Nutrition Facts

Serving Size: 1/48 of Recipe

Servings Per Recipe: 48

  • Amount Per Serving
  • Calories: 70
  • Calories from Fat: 20
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 1g (6% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 1g (2% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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