2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder 1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded
Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.
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