Pumpkin Squares with Pumpkin Cream Cheese Frosting (with nutrition information)

If you saw my Marbled Pumpkin Cream Cheese Bars recipe then you will notice that these are similar.. I actually made this one first intending to make the marbled one but I forgot to add in the cream cheese to swirl.. So I added frosting on top & voila a new recipe! (if you missed my Marbled Pumpkin Cream Cheese Bars then click here)

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
15 oz canned pumpkin
2/3 cups shredded carrots

For cream cheese marble topping-
4 oz light cream cheese
3 Tbsp Philadelphia pumpkin cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla

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. Bake for approximately 30 minutes depending on your oven.
7. One cake has cooled, in a small bowl beat cream cheese, pumpkin cream cheese, powdered sugar, & vanilla for 3 minutes on high.
8. Spread evenly over cake. Cut into 24 pieces & enjoy!

Servings size 1 bar: calories 154, fat 3.1g, saturated fat 1.4g, trans fat 0g, cholesterol 19.5mg, sodium 152.3mg, potassium 14.7mg, carbs 29.3g, fiber 2.2g, sugars 20.4g, protein 2.9g, vitamin A 55.5%, vitamin C 0.7%, calcium 3.2%, iron 3.4%

If you like this recipe also check out my Pumpkin Whoopie Pies here!