Recipe by Libby's
"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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2 1/4 teaspoons
pumpkin pie spice
butter or margarine, softened
firmly packed brown sugar
large egg whites
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
finely shredded carrot
Cream Cheese Topping:
softened light cream cheese (Neufchatel)
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 because of the carrots, but they make them moist. I used a small food processer to quickly shred them. You do not noticed them.
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 oven.
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 adds anything, so save yourself the work and leave them out.
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 recipe at all. They weren't too heavy and the carrots and pumpkin were a perfect blend. My sweetie likes them best when they are straight out of the refrigerator. Even my niece and nephew who are under 5 loved these. Will definitely add these to my holiday baking list!
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 i didn't have to cut, turned out way better.
These bars are wonderful. I used my own cooked and pureed pumpkin and they turned out just fine!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Carrot Swirl Bars
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 19
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