Pumpkin Bars with (like Cinnabon) Cream Cheese Frosting

What’s new in the KrausnicKitchen? Well, we just put our house on the market. It is such an exciting time, but preparing our house for sale has occupied much of our time and energy. I hope to be in full “cooking” mode in January when we move into our new kitchen, I mean, house.

Here is a recipe that I managed to crank out before the crazy remodel. It’s a lovely pumpkin bar topped with the lightest, fluffiest “like-Cinnabon” cream cheese frosting that melts in your mouth (from Sweetapolita).

The original frosting recipe was very detailed, and even references the beater RPMs, which is way too advanced for me. I was wondering, how one measures the RPMs of a mixer, if there is no visible speedometer and if the instruction manual is long gone. I probably should just Google it. I digress, click the link to read the full frosting instructions or just use the streamlined instructions below.

So, does anyone want to buy a house?

Pumpkin Bars with Cinnabon Cream Cheese Frosting


  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

Cream Cheese Frosting (Like Cinnabon)

  • 8 oz cream cheese
  • 1 cup butter (or margarine)
  • 3-1/2 cups powdered sugar
  • 2 tsp vanilla (preferably Alcohol Free)
  • 1/4 tsp lemon flavor (preferably Alcohol Free)

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use the  “slow mixing” speed on your machine or setting #2 on a KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a “medium fast whipping” speed on your machine or setting #6 on a KitchenAid Mixer.

Add 1 cup of the powdered sugar at a time, and mix for 1 minute using the Stainless Steel Whip on low. After adding all of the sugar, mix for an extra minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip medium.

Frost the cooled baked goods.

2 Responses to “Pumpkin Bars with (like Cinnabon) Cream Cheese Frosting”
  1. virginia johnson says:

    I will certainly give it a try. Since the frosting uses powdered sugar, I could probably replace some with Splenda.

Check out what others are saying...
  1. […] The rolls are then topped with the “Like-Cinnabon Frosting,” which I posted recently. […]

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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