Marbled Pumpkin Cream Cheese Bars (with nutrition)

September is my favorite time of the year.. Warm outside but cool at night.. Also all the pumpkin stuff is out!

This is my "first" pumpkin recipe of 2014 & it feels good.. So why do I say first in quotes? Well my first round of this recipe I forgot to marble the cream cheese in.. Whoops.. So I ended up making a frosting for the top & bam! Another pumpkin recipe.. You can check out my 'mistake' recipe which I call Pumpkin Squares with Pumpkin Cream Cheese Frosting (on september 17th)

Serves 24

Ingredients:

For bars-
2 cups whole wheat flour
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 tsp baking powder
2 tsp baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Land o Lakes light butter & canola oil
2 eggs
2 egg whites
2 cups pumpkin pie filling
2/3 cups shredded carrots

For cream cheese marble topping-
4 oz light cream cheese
1/4 cup sugar
1 Tbsp sugar-free vanilla almond milk

Directions:
1. Preheat oven 350° & spray 9x13 baking pan with cooking spray.
2. In a small bowl, whisk together flour, cinnamon, ginger, cloves, baking powder & baking soda. Set aside.
3. In a large bow, beat sugar, brown sugar, & butter until crumbly. Then add in eggs, egg whites, pumpkin filling, & carrots. Beat until mixed.
4. Add in flour mixture & beat until mixed thoroughly.
5. Spread mixture evenly into baking pan.
6. For marbel topping mix together cream cheese, sugar, & almond milk until combined.
7. Drop by teaspoons over batter. Used a butter knife to swirl the mixture.
8. Bake for approximately 30 minutes depending on your oven.
9. Let cool before cutting & serving. Also as always enjoy! =]

Serving size 1 bar: calories 143, fat 2.8g, saturated fat 1.2g, trans fat 0g, cholesterol 18.6mg, sodium 176.3mg, potassium 15.4g, carbs 27.2g, fiber 2g, sugars 18.5g, protein 2.8g, vitamin A 31.2%, vitamin C 0.4%, calcium 3.6%, iron 3.8%

If you like this recipe also check out my Over Night Pumpkin French Toast!