Just in time for Thanksgiving, here is a recipe we recently discovered and loved. Now is my chance to share it with everyone.

Pumpkin & Carrot Cream Cheese Swirl Bars

2 c flour
2 1/4 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1 c sugar
1/3 c butter
1/2 c packed brown sugar
2 eggs
2 egg whites
1 can pumpkin
1 c finely shredded carrot

Cream Cheese Topping
4 oz. cream cheese
1/4 c sugar
1 Tbsp milk, mix til smooth

350⁰ F oven
15 X 10 Jelly Roll Pan
Combine flour, pumpkin pie spice, baking powder, and soda.
Beat sugar, butter, brown sugar until crumbly.
Add eggs, egg whites, pumpkin, carrots, mix until blended
Add flour and mix well.
Spread into pan, then drop cream cheese mix by spoon into batter and swirl.
Bake 25-30 minutes

This entry was posted by Linda Nelson. Bookmark the permalink.

About Linda Nelson

Linda Nelson is a writer, blogger, daytime worker and student at Franklin Pierce University. Her studies are taking up a significant portion of her time while she finishes up her bachelor degree of Integrated Studies with concentrates in Business and Social Services for the intent of acquiring her MBA for Leadership and a Graduate Certificate in HR. Linda is a member of the Romance Writers of America (RWA) and The Society for Human Resource Management (SHRM). She is the author of Along Came Neil, a Young Adult Sweet-romance which is the last book in her Wings from Ashes trilogy released in 2013. Linda is working on other romances, but their release dates are still undetermined. Linda lives in Southern New Hampshire. You can reach Linda at her website lindajnelson.com.

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