Pumpkin Carrot Swirl Bars With Cream Cheese Topping Recipes

Steps:

• 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.

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.
• In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl -- once or twice through each puddle of cream cheese should do it.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
• Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
• Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
• Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Steps:

• 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.
• Cream Cheese Topping:.
• Prepare cream cheese topping in separate bowl as follows --.
• Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
• 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.

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Steps:

• Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
• Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
• Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
• Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
• Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.