Carrot pumpkin bars

Recipe Information

Ingredients

• Filling:

  • 2 cups flour

  • 1 1/4 teaspoon pumpkin pie spice

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup sugar

  • 1/3 cup light butter, softened

  • 1/2 cup brown sugar

  • 2 eggs

  • 2 large egg whites

  • 1 can (15 oz.) pumpkin pie filling

  • 1 cup carrot, finely shredded

• Cream cheese swirl:

  • 4 oz light cream cheese, softened

  • 1/4 cup sugar

  • 1 tablespoon skim milk

Directions

• Preheat an oven to 350 degrees F.

• For the filling, combine the flour, pumpkin pie spice, baking powder, and baking soda in a small bowl.

• In a separate bowl beat the sugar, butter, and brown sugar.

• Add the eggs, egg whites, pumpkin pie filling, and carrots to the bowl with the sugar and butter.

• Beat until blended.

• Slowly add the flour mixture and mix until well blended.

• Spread the batter onto a greased 15 x 10 inch jellyroll pan.

• For the swirl, mix the cream cheese, sugar, and milk until blended.

• Drop dollops of cream cheese topping over the pumpkin batter and swirl the mixture with a butter knife.

• Bake for 25-30 minutes or until a toothpick comes out clean.

• Cool completely before cutting into 24 squares.

Nutrition (per serving)

• Calories: 133 cal

• Total fat: 2g

• Cholesterol: 16mg

• Sodium: 177mg

• Carbohydrate: 29g

• Fiber: 1g

• Protein: 3g