What is your favorite way to use leftover pumpkin??
Perfect for Fall and a great use of extra pumpkin you might have sitting in the house after Thanksgiving.
- 2 c whole wheat pastry flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 c sugar
- 1/2 c brown sugar
- 1/3 c Earth Balance Butter or other butter substitute
- 2 eggs
- 2 egg whites
- 1 oz can pure pumpkin 15
- 1 large carrot shredded
- 4 oz light cream cheese
- 1/4 c sugar
- 1 tbs skim milk
Pre-heat oven to 350 degrees and spray a 15 x 10 jelly roll pan with non-stick butter spray.
In a small bowl, wisk together flour, spices, salt, baking powder and baking soda.
In a large bowl, beat together sugar and butter substitute with an electric mixer on high until crumbly.
With mixer on medium, slowly add eggs one at a time.
Continue mixing and add pumpkin and carrots.
Add flour mixture to the wet mixture until well combined.
Pour into jelly roll pan.
In a small bowl, wisk together cream cheese, sugar and milk until smooth.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.
Modified from Fit Sugar