Pumpkin Carrot Swirl Bars

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.

Prep: 20 min | Bake: 25 min | 48 servings

Ingredients

Cookies

• 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, softened
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 2 large egg whites
• 1 (15 ounce) can Libby's® 100% Pure Pumpkin
• 1 cup finely shredded carrot

Cream Cheese Topping

• 4 ounces softened light cream cheese (Neufchâtel)
• 1/4 cup granulated sugar
• 1 tablespoon milk

Instructions

1. Heat oven to 350 degrees F. Grease 15 x 10 inch jellyroll pan.

Cookies

1. Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
2. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
3. Add eggs, egg whites, pumpkin and carrot; beat until well blended.
4. Add flour mixture; mix well.
5. Spread into prepared pan.
6. Drop teaspoonsful of Cream Cheese Topping over batter; swirl mixture with spoon.
7. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
8. Cool completely in pan on wire rack.
9. Store in covered container in refrigerator.

Cream Cheese Topping

1. Combine cream cheese (Neufchâtel), granulated sugar and milk in small mixer bowl until thoroughly blended.

Nutrition

Per serving: Calories: 70 Calories from Fat: 20 Total Fat: 2g Saturated Fat: 1g Cholesterol: 15mg Sodium: 75mg Carbohydrates: 13g Dietary Fiber: 1g Sugars: 8g Protein: 1g

Attribution

Recipe and photo used with permission from: Nestlé and meals.com