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Carrot Pumpkin Bars
Nb persons: 0
Yield: 48 squares
Preparation time:
Total time:
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| Carrot Pumpkin Bars Great for the fall holidays! Or just for a healthy snack! INGREDIENTS 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 48 squares.
Number of Servings: 48
Nutritional Info
Amount Per Serving:
Calories: 67.2
Total Fat: 0.9g
Total Carbs: 13.6g
Dietary Fiber: 0.7mg
Protein: 1.4g
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