Pumpkin Carrot Bars

I have been debating in my mind about whether it is too soon to indulge in pumpkin yet. Thoughts?

In the great clean up I realized I have four cans of pumpkin leftover from last fall.  I heard rumors of a shortage and one day they were on sale. I might have gone a little nuts.  

Anyway, four cans have been staring at me now for days just begging to be used.

I tried to make it a bit more appropriate for summertime but adding carrots.  

These were good too.  I might have used my fingers a few times to make sure the frosting was OK to share.   Good thing I am back into running. Without some extra calorie burn I might have added a dress size with all of these bars.

Let's just say my co-workers really like me right now. 

 

Pumpkin Carrot Bars

by Emily Morris

Prep Time: 20 minutes

Cook Time: 25 minutes

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Ingredients (24 bars)

For the Filling:

• 2 cups flour
• 1 1/4 teaspoon pumpkin pie spice
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1/3 cup coconut butter
• 1/2 cup brown sugar
• 4 eggs
• 1 can (15 oz.) pumpkin pie filling
• 1 cup carrot, finely shredded

For the cream cheese topping:

• 4 oz light cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon skim milk

Instructions

Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.

Prepare Filling:

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

In a 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.

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.

Prepare Cream Cheese topping:

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

Drop teaspoon-fulls of topping over pumpkin cake and spread mixture with a butter knife.

Makes 24 squares.

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