Best Pumpkin Carrot Cream Cheese Bars Recipes

Pumpkin Carrot Swirl Bars With Cream Cheese Topping image

Provided by Juenessa

Categories Bar Cookie

Time 50m

Yield 48 bars

Number Of Ingredients 14

2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or 1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 (15 ounce) can pumpkin puree (such as Libby's brand)
1 cup finely shredded carrot
4 ounces cream cheese
1/4 cup granulated sugar
1 tablespoon milk

Steps:

Preheat oven to 350°F
Grease 15 x 10-inch jelly-roll pan.
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.
Cream Cheese Topping:.
Prepare cream cheese topping in separate bowl as follows --.
Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3

Pumpkin Carrot Cream Cheese Bars image

Provided by Sea Sun

Time 1h5m

Number Of Ingredients 19

Steps:

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick spray.
2. Filling: In a small bowl, combine flour, salt, spices, baking powder, and baking soda.
3. In a larger bowl, beat 1 cup white sugar, 1/2 cup brown sugar, and butter.
4. Add eggs, pumpkin, and carrots and mix.
5. Add flour mixture and mix until well blended.
6. Spread into pan.
7. Topping: Mix together cream cheese, sugar and egg until blended.
8. Pour on top of pumpkin mixture and spread with a spatula until thinly covered.
9. Bake for 40 minutes or until a toothpick inserted in center comes out clean.
10. Cool completely before cutting into squares.

HEALTHY PUMPKIN CARROT CREAM CHEESE BARS image

Categories Bake Carrot

Number Of Ingredients 19

2 c whole wheat pastry flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
⅛ tsp ground cloves
1 tsp sea salt
2 tsp baking powder
1 tsp baking soda
1 c sugar
½ c brown sugar
⅓ c Earth Balance (or other butter substitute)
2 eggs
2 egg whites
1 can (15 oz) pure pumpkin
1 large carrot - shredded
Cream Cheese Topping:
4 oz light cream cheese
¼ c sugar
1 tbs skim milk

Steps:

Pre-heat oven to 350 degrees and spray a 15 x 10 jelly roll pan with non-stick butter spray. In a small bowl, wisk together flour, spices, salt, baking powder and baking soda. In a large bowl, beat together sugar and butter substitute with an electric mixer on high until crumbly. With mixer on medium, slowly add eggs one at a time. Continue mixing and add pumpkin and carrots. Add flour mixture to the wet mixture until well combined. Pour into jelly roll pan. In a small bowl, wisk together cream cheese, sugar and milk until smooth. Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in pan completely on wire rack before cutting into squares.