Pumpkin Carrot Bars

These are my new favorite bars — seriously they are so good! Not too sweet, perfect for breakfast, or a dessert treat. And pretty healthy!


2 cups whole wheat flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
3/4 cup egg substitute (or egg whites)
1 can (15 oz.) pumpkin puree
1 cup carrot, finely shredded

Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar


Pre-heat oven to 350. 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, pumpkin 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 teaspoon-fulls 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 squares.

Makes 48 squares.

Nutritional Info

Calories 59.3
  Total Fat 0.6 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.2 g
  Cholesterol 0.5 mg
  Sodium 35.5 mg
  Potassium 49.4 mg
  Total Carbohydrate 12.5 g
      Dietary Fiber 0.9 g
      Sugars 9.0 g
  Protein 1.5 g
Vitamin A 40.0 %
  Vitamin B-12 3.5 %
  Vitamin B-6 4.6 %
  Vitamin C 0.9 %
  Vitamin D 2.3 %
  Vitamin E 2.0 %
  Calcium 2.3 %
  Copper 0.9 %
  Folate 1.4 %
  Iron 2.8 %

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