Pumpkin Carrot Swirl Bars

 

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
1 cup finely shredded carrots
Cream Cheese Topping (recipe below)

Prepare Cream Cheese Topping; set aside.
Combine flour, pumpkin pie spice, baking powder and baking soda in a small bowl.
Beat margarine, granulated sugar and brown sugar in a large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrots; beat until well blended.
Add flour mixutre; beat well. Spread in a greased 15- by 10-inch jelly-roll pan. Dollop with teaspoonfuls of Cream Cheese Topping; swirl with spoon to marbelize. Bake in a preheated 350-degree oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Coolcompletely on wire rack. Makes 48 bars.

For the Cream Cheese Topping: Combine 4 ounces softened light cream cheese (Neufchatel),1/4 cup granulated sugar and 1 tablespoon milk in a small mixer bowl until thoroughly blended.

Copyright 1995, The Associated Press