Another monthly dessert challenge! This month was a fitting pair: pumpkin and cream cheese. My cream cheese of choice is Tofutti but there are a few other brands on the market.

I was thinking of just frosting these bars with the cream cheeze frosting but I was a bit ahead of myself when I was baking them pulling out ingredients so I made a swirl instead. Unfortunately I also forgot to take a photo and had to save a corner piece for the job.

Since the swirl doesn’t make the top gooey these are perfect for bringing to friends. No frosting stuck to the top of the container!

Carrot Pumpkin Bars Recipe Print Recipe Pin Recipe Ingredients Filling 1 cup all-purpose flour

2 tsp pumpkin pie spice

2 tsp baking powder

1/2 tsp baking soda

1/2 cup granulated sugar

1/2 cup brown sugar

4 Tbsp margerine softened

1/4 cup vegetable oil

3/4 cup or close to half of a 15 oz can pumpkin

1/2 cup carrot finely shredded Cream cheese topping 2 oz tofutti cream cheese softened

2 Tbsp granulated sugar

1/2 Tbsp almond milk - add more milk if needed Instructions Pre-heat oven to 350º. Grease 8x8 pan.

In small bowl combine the flour, pumpkin spice, baking powder & baking soda.

In larger bowl beat sugar, brown sugar and margarine until crumbly. Add oil, pumpkin and carrots.

Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.

Mix together cream cheese, sugar and almond milk until thoroughly blended.

Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.

Bake for 40-45 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.







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