Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 1/4 teaspoons pumpkin pie spice

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1 cup granulated sugar

  6. 1/3 cup butter or margarine, softened

  7. 1/2 cup firmly packed brown sugar

  8. 2 large eggs

  9. 2 large egg whites

  10. 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

  11. 1 cup finely shredded carrot Cream Cheese Topping:

  12. 4 ounces softened light cream cheese (Neufchatel)

  13. 1/4 cup granulated sugar

  14. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees 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. 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. Store in covered container in refrigerator. For Cream Cheese Topping: Combine softened light cream cheese (Neufchatel), granulated sugar and milk in small mixer bowl until thoroughly blended.


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