2 cups flour
2 teaspoons baking powder
1 cup sugar
½ cup brown sugar
2 large egg whites
1 15oz. can pumpkin
1 cup finely shredded carrot
1¼ teaspoon pumpkin pie spice
1 teaspoon baking soda
½ cup butter, softened
Cream Cheese Topping
4 oz. cream cheese softened
¼ cup sugar
1 tablespoon milk
Preheat oven to 350. Grease a 15” x 10” jelly roll pan.
In a small bowl, beat sugar, butter and brown sugar until crumbly.
Add eggs, egg whites, pumpkin and carrots. Stir to mix.
In a separate bowl, mix flour, spice, baking powder, and baking soda. Add dry mix to wet mix. Beat until well blended.
Spread into greased jelly roll pan.
Prepare cream cheese topping.
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoonfuls of topping over pumpkin batter and swirl with a knife.
Bake 25 to 30 minutes, or until knife inserted in center comes out clean.
Cool in pan completely on rack before cutting into squares.
Makes 35 2” squares.