Recipe: Pumpkin-Carrot Swirl Bars with Cream Cheese Topping

PUMPKIN-CARROT SWIRL BARS

Cream Cheese Topping (recipe follows)
2 cups all-purpose flour
2 1/4 teaspoons pumpkin-pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 egg whites
1 3/4 cups (16-ounce can) solid-pack pumpkin puree (not sweetened pie filling)
1 cup finely shredded carrots

Prepare Cream Cheese Topping (recipe below); set aside.

Preheat oven to 350 degrees F.

Combine flour, pumpkin-pie spice, baking powder and baking soda in a small bowl.

Beat margarine, granulated sugar and brown sugar in a large bowl until crumbly. Add eggs, egg whites, pumpkin and carrots; beat until well blended. Add flour mixture; beat well.

Spread in greased 15- by 10-inch jellyroll pan. Dollop with teaspoonfuls of Cream Cheese Topping; swirl with spoon to marbleize.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.

CREAM CHEESE TOPPING

4 ounces light cream cheese, softened (Neufthatel)
1/4 cup granulated sugar
1 tablespoon milk

Combine ingredients for the topping in a small mixer bowl until thoroughly blended.

Makes 48 bars
From: Recipelink.com
Source: Magazine recipe clipping, Associated Press, 1995