Best 3 Pumpkin Carrot Cream Cheese Bars Recipes

Indulge in the delightful symphony of flavors with our Pumpkin Carrot Cream Cheese Bars, a culinary masterpiece that harmonizes the sweetness of pumpkin, the earthy notes of carrot, and the creamy richness of cream cheese. These delectable bars are not just a treat for your taste buds but also a feast for your eyes, featuring a vibrant orange hue that radiates warmth and cheer. Dive into the detailed recipes provided within the article to recreate this irresistible dessert that promises to tantalize your senses and leave you craving for more. From the classic Pumpkin Carrot Cream Cheese Bars that blend the flavors of fall harvest to the innovative Chocolate Chip Pumpkin Carrot Cream Cheese Bars that add a touch of indulgence, each recipe offers a unique twist on this beloved classic. Let your culinary journey begin as you explore the secrets behind this irresistible dessert.

Let's cook with our recipes!

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Pumpkin Bars with Cream Cheese Frosting image

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Provided by WeibellMommy

Categories Fruits and Vegetables Vegetables Squash

Time 1h45m

Yield 16

Number Of Ingredients 15

Ingredients

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

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.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g

PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING

Pumpkin Carrot Swirl Bars With Cream Cheese Topping image

Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.

Provided by Juenessa

Categories Bar Cookie

Time 50m

Yield 48 bars

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or 1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 (15 ounce) can pumpkin puree (such as Libby's brand)
1 cup finely shredded carrot
4 ounces cream cheese
1/4 cup granulated sugar
1 tablespoon milk

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.

Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING

Spiced Pumpkin Bars with Cream Cheese Icing image

This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Yield 24 bars

Number Of Ingredients 19

Ingredients

Nonstick baking spray, for the baking pan
2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
One 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

Tips:

For a smoother texture, use a food processor or blender to mix the cream cheese and sugar until completely smooth.
If you don't have a food processor or blender, you can use a hand mixer or even a whisk. Just be sure to mix the cream cheese and sugar until there are no lumps.
Grate the carrots and pumpkin finely. This will help them to blend into the cream cheese mixture more easily.
If you don't have grated pumpkin on hand, you can use canned pumpkin puree. Just be sure to drain off any excess liquid before using.
Add the spices to taste. You can use more or less of each spice, depending on your personal preferences.
If you want a more crumbly crust, use graham cracker crumbs instead of a pastry crust.
Be sure to chill the bars for at least 2 hours before serving. This will help them to set and firm up.

Conclusion:

Pumpkin carrot cream cheese bars are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover pumpkin puree, and they are also a good source of vitamins and minerals. The cream cheese filling is rich and creamy, and the pumpkin and carrot filling is sweet and flavorful. The graham cracker crust adds a nice crunch, and the whole bar is topped with a delicious streusel topping. These bars are sure to be a hit with everyone who tries them!