Pumpkin Carrot Swirl Bars

Pumpkin Carrot Swirl Bars (Adapted from Nestle)

For the bar batter

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 large egg whites
1 3/4 cups mashed pumpkin
1 cup finely shredded carrot

For the cream cheese swirl

4 ounces cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla

To make the batter

Preheat oven to 350

In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

In a large mixing bowl, beat together sugars and butter until crumbly. Mix in eggs, egg whites, mashed pumpkin and carrot - beat until well combined. Add dry ingredients and mix until combined.

Scoop mixture into a 10 x 15" baking pan coated with nonstick spray - spread into an even layer.

To make the cream cheese swirl

In a small bowl, mix together cream cheese, sugar, milk and vanilla until smooth and completely combined.

Place teaspoonfuls of the cream cheese mixture randomly over the batter and use a spoon to swirl the mixture in.

Bake until the center springs back when lightly pressed or a toothpick placed near the center comes out mostly clean with a few moist crumbs attached - about 25 to 30 minutes. Remove and let cool completely in pan on wire rack before cutting.

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