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Pumpkin Bars

Juliebean_1027
Juliebean_1027 Posts: 713 Member
edited September 2024 in Recipes
Serves: 48

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 or margarine, 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 degrees F. 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 teaspoonfuls 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 48 squares.

NUTRITION INFO (per serving)
Calories: 67.2
Fat: 0.9 g
Carbohydrates: 13.6 g
Protein: 1.4 g

Replies

  • Juliebean_1027
    Juliebean_1027 Posts: 713 Member
    Serves: 48

    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 or margarine, 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 degrees F. 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 teaspoonfuls 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 48 squares.

    NUTRITION INFO (per serving)
    Calories: 67.2
    Fat: 0.9 g
    Carbohydrates: 13.6 g
    Protein: 1.4 g
This discussion has been closed.

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