Another monthly dessert challenge! This month was a fitting pair: pumpkin and cream cheese. My cream cheese of choice is Tofutti but there are a few other brands on the market.

Carrot Pumpkin Bars-2 I was thinking of just frosting these bars with the cream cheeze frosting but I was a bit ahead of myself when I was baking them pulling out ingredients so I made a swirl instead. Unfortunately I also forgot to take a photo and had to save a corner piece for the job.

Carrot Pumpkin Bars-3 Since the swirl doesn’t make the top gooey these are perfect for bringing to friends. No frosting stuck to the top of the container!

Carrot Pumpkin Bars-4

Carrot Pumpkin Bars Recipe



  • 1 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 Tbsp margerine softened
  • 1/4 cup vegetable oil
  • 3/4 cup or close to half of a 15 oz can pumpkin
  • 1/2 cup carrot finely shredded

Cream cheese topping

  • 2 oz tofutti cream cheese softened
  • 2 Tbsp granulated sugar
  • 1/2 Tbsp almond milk - add more milk if needed


  • Pre-heat oven to 350º. Grease 8x8 pan.
  • In small bowl combine the flour, pumpkin spice, baking powder & baking soda.
  • In larger bowl beat sugar, brown sugar and margarine until crumbly. Add oil, pumpkin and carrots.
  • Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
  • Mix together cream cheese, sugar and almond milk until thoroughly blended.
  • Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
  • Bake for 40-45 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.


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