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Pumpkin Carrot Cream Cheese Swirl Bars

Level
Easy
Prep
12 minutes
Cook
25 minutes
Servings
Makes 20 servings, 1 bar per serving
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
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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