KEY INGREDIENTS
INGREDIENTS
- ●2 cups all-purpose flour
- ●2 1/4 teaspoons pumpkin pie spice
- ●2 teaspoons baking powder
- ●1 teaspoon baking soda
- ●1 1/4 cups granulated sugar, divided
- ●1/3 cup butter or margarine, softened
- ●1/2 cup firmly packed brown sugar
- ●2 large eggs
- ●2 large egg whites
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1 cup finely shredded carrot
- ●4 ounces light cream cheese (Neufchâtel), at room temperature
- ●1 tablespoon milk
MAKE IT
Step 1
Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
Step 2
Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat 1 cup 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.
Step 3
Combine cream cheese, remaining 1/4 cup granulated sugar and milk in small mixer bowl until thoroughly blended. Drop teaspoonfuls of cream cheese mixture over batter; swirl mixture with spoon.
Step 4
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.
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