pumpkin carrot cream cheese bars

★★★★☆ 3 Reviews
Seasun avatar
By Sea Sun
from West Des Moines, IA

I was experimenting today and came up with this moist and delicious treat. The thin cheesecake-like layer on top compliments the cake very well. :-)

Blue Ribbon Recipe

Yum! These pumpkin bars are melt in your mouth good. What makes these a bit different is not only the addition of carrots but the thin layer of cheesecake-like topping. The spices are balanced perfectly in this delicious fall dessert. This will be great after a meal as a snack with a cup of coffee or tea.

— The Test Kitchen @kitchencrew
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For pumpkin carrot cream cheese bars

  • FILLING
  • 2 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/8 tsp
    cloves
  • pinch
    nutmeg
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 c
    sugar
  • 1/2 c
    brown sugar
  • 1/3 c
    butter, softened
  • 3 lg
    eggs
  • 1 can
    pumpkin, 15 oz
  • 1 c
    carrots, finely shredded
  • TOPPING LAYER
  • 8 oz
    cream cheese, softened
  • 1/2 c
    sugar
  • 1 lg
    egg
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How To Make pumpkin carrot cream cheese bars

  • 1
    Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick spray.
  • 2
    Filling: In a small bowl, combine flour, salt, spices, baking powder, and baking soda.
  • 3
    In a larger bowl, beat 1 cup white sugar, 1/2 cup brown sugar, and butter.
  • 4
    Add eggs, pumpkin, and carrots and mix.
  • 5
    Add flour mixture and mix until well blended.
  • 6
    Spread into pan.
  • 7
    Topping: Mix together cream cheese, sugar and egg until blended.
  • 8
    Pour on top of pumpkin mixture and spread with a spatula until thinly covered.
  • 9
    Bake for 40 minutes or until a toothpick inserted in center comes out clean.
  • 10
    Cool completely before cutting into squares.
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