Carrot Pumpkin Bars
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 131.6
- Total Fat: 1.7 g
- Cholesterol: 15.9 mg
- Sodium: 177.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
View full nutritional breakdown of Carrot Pumpkin Bars calories by ingredient
Introduction
The perfect fall dessert. I always have at least one person ask me for the recipe! The perfect fall dessert. I always have at least one person ask me for the recipe!Number of Servings: 24
Ingredients
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Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded
Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Directions
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.
Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 24 squares.
Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 24 squares.
Member Ratings For This Recipe
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YDIETEXERCISE
I made this the first time following the recipe exactly, it was great but the second time I made it, I omitted the the cream cheese topping, used 3 eggs instead of the 2 eggs and 2 egg whites and decreased the sugar to 3/4 cup and it was still tasty and lower cal!! My kids enjoyed it too. - 12/19/08
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CD4116809
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MRSSHELLY
These bars are super! Second time making them I cut out regular sugar and used Splenda, and Splenda Brown Sugar Blend. For our tastes, it was just right. Have you tried it with a dollop of Cool Whip Free on top? YUM! This recipe also freezes well. Hubby requests these a lot! Thanks for sharing! - 2/13/08
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KOALA_BEAR
Made this using drained crushed pineapple in place of carrots, decreased the sugar, increased the spices esp cinnamon, and subbed whole wheat flour for half. Drizzled with pineapple juice and powedered sugar mix instead of topping. Mine was healthier and fewer calories; got to have a bigger piece! - 7/11/09
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DLRICE58
Also makes great muffins! I didn't have the right size pan, so I put about 2/3 mix in a cake pan and the rest in a mini muffin pan. Only thing is, don't use the papers in the tin, just spray or grease it, the stuff really stuck to the paper. The bars were a big hit at Thanksgiving dinner! - 11/28/08
