A good recipe for pumpkin bars using Libby's pumpkin filling is pumpkin carrot swirl bars. Shredded carrots and egg whites added to the batter give the bars a moist, cake-like result.
To make pumpkin carrot swirl bars, combine 2 cups of flour, 2 1/2 teaspoons of pumpkin pie spice, 2 teaspoons of baking powder and 1 teaspoon of baking soda in a small bowl. Mix 1 cup of granulated sugar, 1/3 cup of softened butter and 1/2 cup of firmly packed brown sugar together in a large bowl until crumbly. Then, add two large eggs, two egg whites, a 15-ounce can of Libby's 100 percent pure pumpkin and 1 cup finely shredded carrots. Add the flour mixture, and mix thoroughly. Spread the mixture onto a greased 15- x 10-inch jellyroll pan.
Make a cream cheese topping by blending 4 ounces of soft cream cheese, 1/4 cup granulated sugar and 1 tablespoon of milk until smooth. Drop teaspoonfuls of topping onto the batter, using a spoon to create swirl patterns. Bake the bars for 25 to 30 minutes in an oven preheated to 350 degrees Fahrenheit. When a toothpick inserted into the middle comes out clean, remove the bars from the oven. Allow bars to cool in the pan on a wire rack after baking, and store them in the refrigerator.