Pumpkin Carrot Swirl Bars...

2 cups all-purpose flour
2 1/4 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/3 cup butter, softened
1 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 15oz. can pumpkin
1 cup finely shredded carrot
Cream cheese topping (see below)

Preheat oven to 350 degrees. Grease a 15X10-inch jelly-roll pan.

Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat butter, 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 oz. softened cream cheese, 1/4 cup sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.