Tuesday, August 7, 2012

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

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
    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.
    Powered by Recipage


    1. its never too soon! These look fab! :)

      1. Glad we are on the same page with pumpkin all year round!

    2. I remember that shortage, too. In fact, a friend gave me cans of pumpkin for my birthday (and I wasn't insulted!)

      1. Haha, I love that you got pumpkin for your birthday present. I would not have been offended either!

    3. Pumpkin is definitely an all year food in my book!

    4. I love pumpkins and autumn so much! But I also love summer and August, in particular, is when we have all our fun summer plans. I can't bear to let go yet. I do remember last Labor Day weekend as we were wandering around the waterfront towns on the east end of Long Island, seeing lots of pumpkin and Halloween related decorations and feeling both sad and excited. That being said, I also have cans of pumpkin stashed in my cupboard because autumn with a pumpkin shortage would be unacceptable!

    5. We were talking about pumpkin picking the other day and were reminiscing about how much fun it is. I think this recipe is great and one that I can keep on the side for the next season to come. Thanks for sharing!

    6. Never too early for pumpkin in my opinion :) If I could I'd live in perpetual Autumn - just a loop of late September through November heehee. I love how you added carrot too; these look delicious! I may have to add a few extra minutes to my bike rides so I can indulge on a few of these :D

    7. This makes me think of fall... and OH how I wish fall was here!

    8. Thank you for a pumpkin recipe - this looks great! I am truly embarrassed to say how many cans of pumpkin I have in my cupboard due to that shortage. But really, you can you ever have enough pumpkin?


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