Pumpkin Carrot Swirl Bars

Preheat oven to 350°F (175°C). Grease 15 x 10-inch jelly roll pan. Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat butter, granulated sugar 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. 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. For Cream Cheese Topping: Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.