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Pumpkin Carrot Swirl Bars Recipe
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Pumpkin Carrot Swirl Bars

2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter or margarine softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 3/4 cups libby's solid pack pumpkin 15-ounce can
1 cup finely shredded carrots
2 eggs
2 egg whites

4 ounces softened light cream cheese neufchatel
1/4 cup granulated sugar
1 tablespoon milk

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. BEAT butter, granulated sugar and brown sugar in large mixer bowl until crumbly. Beat in pumpkin, carrots, eggs and egg whites until well mixed. Gradually beat in flour mixture. Spread into greased 15 x 10-inch jelly-roll pan. Dollop with teaspoonfuls of Cream Cheese Topping; swirl with spoon to marbleize. BAKE in preheated 350�F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Makes 4 dozen bars.

For Cream Cheese Topping: BEAT 4 ounces softened light cream cheese (Neufchatel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until combined.


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