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)
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.
Review This Recipe
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!!
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