Pumpkin Carrot Swirl Bars

Level: Easy
Prep Time: 20 min
Cook Time: 25 min
Cooling Time:
Yields: 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)


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.

not bars at all

by K. Kelsey , Takoma Park, MD on Nov. 2009

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.

Tasty and full of flavor

by D. Diane , Federal Way, WA on Nov. 2009

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

Great recipe!

by D. Delilah , Indiana on Oct. 2009

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!

Yum Yum!

by J. Jennie , East Hartford, CT on Sep. 2009

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.


by L. Laura , Bear, DE on Aug. 2009

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!!

Pumpkin Carrot Swirl Bars

by K. KATHY , South Daytona, FL on Jul. 2009

A perfect fall dessert. Tasty and full of flavor.

Fun Yum

by s. susan , BATTERY PARK, VA on Jun. 2009

Fun and easy to make, delicious to eat!

Pumpkin Carrot Swirl Bars at last

by L. Linda , Waynesboro, PA on Mar. 2009

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.

Pumpkin Carrot Swirl Bars

by C. Candus , SAINT PETER, MN on Jan. 2009

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


by B. Bonnie , Oswego, NY on Dec. 2008

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