 Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping they make a pretty sight for any occasion. 2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (recipe follows) 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. 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. Store in covered container in refrigerator. CREAM CHEESE TOPPING: COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended. Estimated Times: Preparation - 20 minutes; Cooking - 25 minutes. Yields 48 servings. © 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission. Submitted by: LIBBY'S® Pumpkin | 
