Pumpkin Carrot Swirl Bars

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."
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Ingredients

45 m servings 73 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
  2. Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat 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. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
  3. 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.
  4. For Cream Cheese Topping: Combine softened light cream cheese (Neufchatel), granulated sugar and milk in small mixer bowl until thoroughly blended.

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

These were very good. Next time I'll probably add more cream cheese topping. More "cake like" than bars. Baked only 24 minutes. Surprised that no one has reviewed these yet, maybe it is becaus...

Most helpful critical review

These bars were ok, but they were a bit dry. I ended up making a warm cream cheese and powdered sugar drizzle for the topping. That made them better- good flavor overall!

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These were very good. Next time I'll probably add more cream cheese topping. More "cake like" than bars. Baked only 24 minutes. Surprised that no one has reviewed these yet, maybe it is becaus...

These bars were ok, but they were a bit dry. I ended up making a warm cream cheese and powdered sugar drizzle for the topping. That made them better- good flavor overall!

These bars were ok. A little spongy. Definately better the first day then they were the next.

These turned out very flavourful and moist. I added shredded apple instead of carrot since I didn't have any on hand. I also sprinkled cinnamon and sugar on top when I pulled it out of the ove...

These taste delicious however I have a problem cutting them. Theyre so moist that when i cut them into bars they stick to the knife and I end up with crumbly, sloppy edges. Not sure the carrot a...

Excellent! I was looking for something with a fall flavor to take as an after the race snack for an Oktoberfest 5K that I ran with my mother in law. These were perfect! I didn't alter the rec...

Me and my husband love these. i did however make a few adjustments after a few tries, i doubled the cream cheese and used lemon juice instead of milk for the topping. i also made into muffins so...

These bars are wonderful. I used my own cooked and pureed pumpkin and they turned out just fine!