This cookie recipe combines classic carrot cake and pumpkin bars--it's a favorite dessert for kids and grown-ups. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.

  • In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.

  • In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.

  • Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

  • Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over.


Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

If using a sugar substitute-sugar blend, we recommend Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Nutrition Facts per bar cookie with sugar substitute-sugar blend: 117 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 89 mg sodium, 12 g carbo., 1 g fiber, 2 g pro.

Nutrition Facts

117 calories; 6.7 g total fat; 1 g saturated fat; 89 mg sodium. 69 mg potassium; 12.5 g carbohydrates; 1 g fiber; 4 g sugar; 2.2 g protein; 2296 IU vitamin a iu; 1 mg vitamin c; 31 mcg folate; 16 mg calcium; 1 mg iron; 10 mg magnesium;