PUMPKIN CARROT CREAM CHEESE BARS
Yum! These pumpkin bars are melt in your mouth good. What makes these a bit different is not only the addition of carrots but the thin layer of cheesecake-like topping. The spices are balanced perfectly in this delicious fall dessert. This will be great after a meal as a snack with a cup of coffee or tea.
Provided by Sea Sun
Categories Other Snacks
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.
PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING
Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 50m
Yield 48 bars
Number Of Ingredients 14
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 BARS WITH CREAM CHEESE FILLING
A layered pumpkin bar with cream cheese filling and a gingersnap crust.
Provided by NFADER
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
- Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
- Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
- Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 29 g, Cholesterol 88.4 mg, Fat 22.1 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 283.2 mg, Sugar 21.9 g
HEALTHY PUMPKIN CARROT CREAM CHEESE BARS
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.
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