KEY INGREDIENTS
INGREDIENTS
- ●4 ounces reduced-fat cream cheese (Neufchatel), at room temperature
- ●1 ¼ cups granulated sugar, divided
- ●1 tablespoon milk
- ●2 cups all-purpose flour
- ●2 to 2 ½ teaspoons ground cinnamon
- ●2 teaspoons baking powder
- ●1 teaspoon baking soda
- ●½ cup firmly packed brown sugar
- ●1/3 cup unsalted butter, at room temperature
- ●1 can (15 ounces) Libby’s® 100% Pure Pumpkin
- ●1 cup finely shredded carrot
- ●2 large eggs
- ●2 large egg whites
MAKE IT
Step 1
Combine cream cheese, ¼ cup granulated sugar and milk in small bowl; stir well. Set aside. Combine flour, cinnamon, baking powder and baking soda in small bowl.
Step 2
Beat remaining 1 cup granulated sugar, brown sugar and butter in large mixer bowl until crumbly. Add pumpkin, carrot, eggs and egg whites; beat until well blended. Add flour; mix well.
Step 3
Spread batter into greased 15 x 10-inch jelly-roll pan. Drop teaspoonfuls of cream cheese mixture over batter; swirl mixture with spoon.
Step 4
Bake at 350° F for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Step 5
Dust with powdered sugar or additional ground cinnamon, if desired. Cut into bars. Store in covered container in refrigerator.
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