Pumpkin Carrot Swirl Bars

Pumpkin Carrot Swirl Bars
Makes:
48
servings
Prep Time:
20
minutes
Total Time:
45
minutes
based on 345 reviews
11
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.

In this recipe:

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Ingredients:

  • 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)

Directions:

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.

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


Reviews:

Review This Recipe

Perfect for the season

 Star(s)

NANCY CHAPMAN from Yorba Linda, CA

I was wondering what to make for a neigbhorhood block party and I ended up bringing this for dessert. It was just perfect for the season and everybody loved it and asked for the recipe. I added 1/2 cup chopped walnuts to it since my entire family loves nuts. It was a great addition!

Read More Reviews

Review This Recipe
  •  Star(s)

    not bars at all

    Kelsey Boler from Takoma Park, MD

    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.

  •  Star(s)

    Tasty and full of flavor

    Diane McSweeney from Federal Way, WA

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

  •  Star(s)

    Great recipe!

    Delilah Swinford from Indiana

    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!

  •  Star(s)

    Yum Yum!

    Jennie Myers from East Hartford, CT

    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.

  •  Star(s)

    PUMPKIN CARROT SWIRL BAR

    Laura Nost from Bear, DE

    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!!

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    KATHY GREEN from South Daytona, FL

    A perfect fall dessert. Tasty and full of flavor.

  •  Star(s)

    Fun Yum

    susan turner from BATTERY PARK, VA

    Fun and easy to make, delicious to eat!

  •  Star(s)

    Pumpkin Carrot Swirl Bars at last

    Linda Senich from Waynesboro, PA

    I wanted something quick, easy for a snack and was not disappointed by this recipe. I followed the recipe to the letter except for the pan size--Though I indeed had the pan size indicated in the recipe I instead utilized a corningware 1.8 liter baking dish. The results were delightful--a perfectly beautiful satisfying snack cake, that had just the right amount of sweetness but not overly sweet that I was seeking.

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    Candus Lunderberg from SAINT PETER, MN

    Made these bars today and they were a hit. Simple and delicious! Thanks for another great recipe to add to my collection!!

  •  Star(s)

    Fantastic

    Bonnie Rockwell from Oswego, NY

    I made these with 3 eggs, baked in 9 X 13 pan, and used double the amount of the topping. They are fantastic. New family favorite. Thanks

  •  Star(s)

    Easy and DELISH!!!

    Lindsay Grega from Norwalk, CT

    I make these several times during the fall months. Everyone at work asks me "when are you making the pumpkin bars?" Theyre so easy and delicious and the house smells great while theyre baking! If you want a slightly healthier version substitute one cup whole wheat flour for white and use reduced fat cream cheese. You can stack them in a container with layers of wax paper and the cream cheese wont get mushy or come off the cake.

  •  Star(s)

    Delicious

    Eliza Fasbender from CA

    I made a double batch to begin with and instead of just putting the pumpkin pie spice, I also added 2 tsp. of cinnamon. I also put 1/2 cup more of the shredded carrots for flavor and moisture. To make it even better, I didn't put the cream cheese in the batter but instead made a cream cheese icing. They were wonderful!!!

  •  Star(s)

    pumpkin carrot swirl bars

    Lisa Hildebrand from Springfield, OR

    these are so easy and wonderful to make. I had to make an extra batch for the kids as well for the work party. very yummie, will make again.

  •  Star(s)

    Perfect for the season

    NANCY CHAPMAN from Yorba Linda, CA

    I was wondering what to make for a neigbhorhood block party and I ended up bringing this for dessert. It was just perfect for the season and everybody loved it and asked for the recipe. I added 1/2 cup chopped walnuts to it since my entire family loves nuts. It was a great addition!

  •  Star(s)

    pumpkincarrrotswirlbars

    Carolyn McMasters from Norwalk, OH

    I was a little disappointed, I have a recipe for pumpkin bars, and being this one had carrots, thought o boy, I love carrot cake and pumpkin bars, to me flavor was lacking, even with pumpkin pie spice, think if added cinnamon would have been more flavorful, my recipe calls for 2 teaspoons of, they are moist and flavorful. These were moist, but just lacked flavor I thought they would have. Hope I didn't put a damper on recipe, next time i make will try cinnamon along with pumpkin spice, think it will make a big difference. Thanks for sharing!

  •  Star(s)

    Great Moist Cake Recipe!

    Betty Pendley from Bonne Terre, MO

    My family & I love Carrot cake & Pumpkin cake, so, to have BOTH of our favorites in one recipe is fantastic! This is a delicious & moist almost "brownie" type cake. We all love it and I will be making it often for family, friends, carry-in church dinners, etc. Thank you!

  •  Star(s)

    PTA TREAT

    Mary Adobato from Wilmington, NC

    I HAD TO MAKE A DESSERT FOR ANOTHER PTA MEETING, CHOSE THIS TO GET EVERYONE IN THE FALL MOOD,SINCE WE WERE PLANING OUR FALL FUND RAISER. EVERYONE WANTED THIS RECIPE, I TO PUT THE RASINS AND USED THE APPLESAUCE INSTEAD OF BUTTER. THE CREAM CHEESE WAS A GREAT CHANGE. IT WENT FAST. I WOULD TELL EVERYONE ABOUT THIS RECIPE. I LOVE PUMPKIN.

  •  Star(s)

    Yum

    Tonya Clement from Fresno, CA

    This was pretty good. I wasn't sure if I would like it with the carrots. You can't even taste them. Just gives it a moist flavor. I don't like things to well done so I cooked this for about 20 min. or just little longer. Watch it or it will be to dry if you cook it to long. My kids loved it.

  •  Star(s)

    Simply Stupendous!

    ann ferraro from Watertown, MA

    My family loves anything pumpkin so when I made these with the delicious different added ingredient (cream cheese) I got loads of compliments. I've also added raisins at times and skipped the cream cheese topping....also yummy!

  •  Star(s)

    Pleasantly Surprised!

    Cathy Bajer from WEST, TX

    I was surprised at how well this recipe turned out. Wasn't too sure about the carrots but it was fantastic!

  •  Star(s)

    sub applesauce for butter for a lighter treat

    Judy Cote from Allen, TX

    On dr's orders, I recently went on a cholesterol/triglicerides lowering diet. That basically means I can have sugar and unsaturated fats but need to cut saturated fats, trans fat and cholesterol. So, I made this yummy and healthy sounding recipe but I made some subsitutions to make it friendly to my new diet. The first change was to substitute egg beaters for the eggs; I used 1 cup of egg beaters to replace the 2 eggs and 2 egg whites. Next the butter had to go. I considered using olive oil, but the flavor would be too strong. I learned recently that olive oil that is not extra virgin has a milder flavor, but I didn't have any today. So...I subtituted 1/2 cup of apple sauce for the butter. Wow - yummy. I did use the 4 oz neufchatel cream cheese because I had it on hand, but I think I could have substituted fat free cream cheese and would have been fine. The apple sauce flavor works well with the pumpkin and spices and the consistency of the baked product was very moist and deli

  •  Star(s)

    pumkin carrot swirl bars

    AnnMarie Rutkowski from TAMPA, FL

    I made these for my co-workers at Christmas,and they were a success.I must admit,I did omit the carrots so, next time I will add them like the recipe calls for and see what the difference is. Thanx Nestle,on to the next recipe. Ann Marie

  •  Star(s)

    Great Cake!

    Hilaree Kasper from KISSIMMEE, FL

    The consistency is not that of a cookie, brownie, or blondie, but of a moist, delicious cake.

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    Lea Flinn from WEST CHESTER, PA

    very easy to make everyone loved them

  •  Star(s)

    Out of this world

    Jessica Perna from Deer Park, NY

    I made these on 3 separate occassions this year and EVERYONE loved them!!

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    KATHY HILL from STOCKBRIDGE, GA

    Moist, almost like cake. Not very sweet and my daughter loved that. I had to cook it about 10 minutes longer.

  •  Star(s)

    EASY

    shana hawke from NORMAN, OK

    Easy and fun to make. Everyone loved it!

  •  Star(s)

    A Big Hit with the family

    Kimberly Gates from PERRYSBURG, OH

    I made these for my family and they loved this WOW!! they have put a request in for this to made on Thanksgiving day,the first i made the pumpkin swirl bars didnt last 20 minutes

  •  Star(s)

    Pumpki Carrot Swirl Bars

    Brenda Parks from MAUSTON, WI

    These bars were good and the recipe makes a lot of them. I thought they could've been a little more cream-cheesy tasting. They were kind of mild for my taste, but still good. Everyone who tried them, liked them.

  •  Star(s)

    Kids loved it!

    Samantha W from OSCEOLA, IN

    They never guessed they were eating something with carrots in it! Shredding the carrots was the only time consuming part of this recipe, besides that it was quick and simple and everyone loved them. I also made some for the church bake sale.

  •  Star(s)

    great combination of flavor

    Sharon Burke from BAY VILLAGE, OH

    I nice moist cake, perfect with hot chocolate or a hot cup of coffee.

  •  Star(s)

    Great tasting bars

    Cynthia Rayniak from LAKE VILLA, IL

    I made these bars for work, and everyone loved them. It's great to have pumpkin and carrots in it. Lots of raves about these bars. The recipe is a keeper!!!

  •  Star(s)

    Fantastic!

    Emily Gifford from BLISSFIELD, MI

    This is an amazing recipe. We are total "orange food" junkies, and this delivered. Very healthy, which my husband, a personal trainer and nutritionist, approved of. We are planning to take them to our family Thanksgiving dessert night in place of my usual desserts. Love it!

  •  Star(s)

    Yummy!

    Y Lewis from HOUSTON, TX

    I was suprised how much I liked these since they aren't chocolate! They are really good. I used 3 eggs instead of 2 eggs and 2 egg whites and a 8 oz of cream cheese and 1/3 cup of sugar on the topping. I have problems following directions I guess but everyone at the office loved it and the women asked for the recipe.

  •  Star(s)

    Fantastic

    marie gardiner from ST GEORGE, UT

    These are excellent. Very moist. My children gobbled them up. They were very easy to make. The only problem I had was controlling myself not to eat the whole pan myself.

  •  Star(s)

    Yummy!

    Donna B from BROWNS MILLS, NJ

    I loved these bars! They were easy to make and they were as good as eating pumpkin pie. I will make them again....and again!

  •  Star(s)

    great pumpkin flavor

    Tina Farnham from BARRE, VT

    I am always looking for new pumpkin receipes and this one is a good one. They are quick and easy to make. They travel well too. I used Splenda instead of sugar and they were great.

  •  Star(s)

    DELISH

    GLORIA DETERMAN from ROSWELL, NM

    I just made a batch of these and they didn't even have time to cool before they were eaten up! Delicious!!

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    laura whalen from spanaway, WA

    YUM! Easy to make...I liked the combination of pumpkin and carrots. Very moist. The cream cheese topping adds a very nice flavor...like getting pumpkin bars and cheesecake all in one!

  •  Star(s)

    Okay

    KAREN GENTILI from EAST BROOKFIELD, MA

    I used low fat cream cheese for the swirl topping and egg substitute to make it even less fattening. I personally did not eat them but other seemed to like them. Nice to be able to serve lower fat foods to my family and the have NO IDEA!! HA HA!

  •  Star(s)

    Easy & Delicious

    CAROLINE ROBINSON from CENTERVILLE, MA

    I made these for a potluck family get together. They were a big hit.

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    ERIS BLANTON from MART, TX

    Pumpkin Carrot Swirl Bars, this is one of the easiest to cook. My 3year old grandson loved this.

  •  Star(s)

    yum!

    MICHELLE FOLEY from Ocenaside, NY

    Healthy and delish! I used 1 cup shredded yam in place of the carrots (didn't have any and wanted to try the recipe), sub. 1 cup of the flour w/ whole wheat flour, and sub. 1/2 cup sugar with splenda for baking. The kids take them to school for snack and for their teachers too...

  •  Star(s)

    YUMMY!!!

    Debbie Teague from TAYLORSVILLE, NC

    I made this last night for dessert and they are almost gone!! They are sooo good and even my husband who does not like pumpkin spice loved them!! He's eaten more than anyone!! They are so moist and just as easy to make!! I will for sure make them again and especially for Thanksgiving when the whole family will be here. I'm already writing up a whole lot of reciepe cards b/c I know everyone will want the reciepe!! The one thing I did different was the cream cheese icing. I had bought an 8oz cream cheese instead of the 4oz it called for so I doubled the rest of the ingredients for the icing and used it all and it was really, really good!! This is one you need to make and not only for the holidays!!

  •  Star(s)

    very easy

    barbara saunders from TORONTO, ON

    the recipe was easy and very good i also added walnuts and rasins and it was good.

  •  Star(s)

    Moist and Wonderful bars

    Gwen McDaniel from FORT MYERS, FL

    These bars were/are absolutely the best...see title! The only thing I changed was 3 whole eggs in place of 2 eggs and egg whites. I don't believe they could have been better!!! If you haven't tried them you are really missing out!

  •  Star(s)

    Pumpkin swirl cheese bar

    Phyllis Marshall from NORTHUMBERLAND, PA

    I took this to cook out supper. Everyone love it and ask for the recipe.

  •  Star(s)

    Pumpkin Carrot Swirl Bars

    MARIE LONGO from HACKENSACK, NJ

    These were a big hit at a get together at my house. However, there was an argument between two people about which were better; these or the mini pumpkin cheesecakes! I will be making these again I'm sure.

  •  Star(s)

    pumpkin carrot swirl bars

    YVONNISE BULLUCK from MILLSBORO, DE

    this was very good

  •  Star(s)

    Very Moist and Easy!

    Amy Thompson from POTTSTOWN, PA

    I made these bars for a friend of mine who is recovering from surgery. She loved them. We both thought they were moist and yummy.

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • 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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Pumpkin Carrot Swirl Bars

Ingredients

  • 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)

 

Directions

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.

FOR CREAM CHEESE TOPPING:
COMBINE
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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