Old-Fashioned Pumpkin Bars with Cream Cheese Frosting

Old-Fashioned Pumpkin Bars with Cream Cheese Frosting are the kind of fall dessert that makes the whole kitchen feel warmer before the first piece is even cut. They are soft, moist, warmly spiced, and finished with a thick layer of sweet, tangy cream cheese frosting.

This is the dessert I think of when autumn finally settles in and the air starts feeling a little cooler. It has all the cozy flavor of pumpkin, cinnamon, nutmeg, ginger, and cloves, but it skips the work of rolling pie crust or fussing with a complicated dessert.

These bars have that classic, home-baked feeling that reminds you of something passed around at a family gathering. They are simple, generous, and dependable in the way the best old-fashioned recipes always are.

The pumpkin base is tender and flavorful thanks to pumpkin puree and vegetable oil. The cream cheese frosting adds a creamy finish that balances the spices and makes every bite feel special.

They are perfect for Thanksgiving dessert tables, fall potlucks, weekend baking, school events, family dinners, or anytime you want a dessert that feels seasonal without being difficult. A 9×13-inch pan makes a large batch, so they are easy to share.

The best part is that these pumpkin bars actually taste better the next day as the flavors deepen. That makes them a wonderful make-ahead dessert when you want something comforting, classic, and easy to love.

Why You’ll Love Old-Fashioned Pumpkin Bars

You will love these Old-Fashioned Pumpkin Bars because they bring all the cozy flavor of fall in a simple, no-fuss recipe. There are no fancy tools or techniques required, just mixing, baking, cooling, frosting, and slicing.

The texture is moist and tender. Pumpkin puree gives the bars softness, while vegetable oil helps keep them from drying out.

The spice blend is warm and balanced. Cinnamon, nutmeg, ginger, and cloves give the pumpkin base that classic autumn flavor.

The frosting is rich and tangy. Cream cheese, butter, powdered sugar, and vanilla make a smooth topping that turns the bars into a true dessert.

They are also great for feeding a crowd. A 9×13-inch pan gives you enough bars for potlucks, parties, holidays, or family gatherings.

They are freezer-friendly, too. You can wrap them tightly, freeze them for up to 2 months, and thaw them in the fridge before serving.

A Classic Fall Dessert Without the Fuss

Pumpkin desserts often feel tied to special occasions, but these bars are simple enough for a regular weekend. They bring the flavor of pumpkin pie season without asking you to make a crust.

The batter comes together in two bowls. One bowl holds the flour, leavening, spices, and salt, while the other holds the sugars, oil, eggs, vanilla, and pumpkin puree.

Once the wet and dry mixtures are combined, the batter is spread into a prepared 9×13-inch pan. The bars bake until a toothpick inserted into the center comes out clean.

After baking, patience matters. The bars need to cool completely before the frosting goes on, or the cream cheese frosting can soften too much.

The frosting is simple but essential. Softened cream cheese and softened butter are beaten until smooth, then powdered sugar and vanilla turn the mixture light, creamy, and spreadable.

Once frosted, the bars can be cut into squares or rectangles. A clean knife, wiped between slices, gives the neatest pieces.

Recipe Details

• Recipe Name: Old-Fashioned Pumpkin Bars with Cream Cheese Frosting
• Recipe Style: Moist pumpkin bars with cream cheese frosting
• Pan Size: 9×13-inch baking pan
• Oven Temperature: 350°F (175°C)
• Bake Time: 35 to 40 minutes
• Pumpkin Ingredient: 1 (15 oz) can pumpkin puree, not pumpkin pie filling
• Main Spices: Cinnamon, nutmeg, ginger, and cloves
• Frosting Base: Cream cheese, unsalted butter, powdered sugar, and vanilla extract
• Best Served: Slightly chilled or at room temperature
• Refrigerator Storage: Airtight container for up to 5 days
• Freezer Storage: Wrap tightly and freeze for up to 2 months
• Cupcake Option: Bake in lined cupcake tins for 20 to 25 minutes
• Make-Ahead Note: The bars taste better the next day as the flavors deepen

Ingredients for Old-Fashioned Pumpkin Bars

This recipe uses familiar baking ingredients that come together into a soft pumpkin cake-style base and a creamy frosting. Each ingredient plays a role in flavor, texture, moisture, or structure.

For the Pumpkin Bars

You need 2 cups all-purpose flour. Flour gives the bars structure and helps them bake into sliceable pieces.

Measure it carefully so the bars stay tender. Too much flour can make the texture heavier than intended.

You need 1 teaspoon baking powder. Baking powder helps the bars rise.

It works with the baking soda to create a soft, cake-like texture. Both leavening ingredients are important.

You need 1 teaspoon baking soda. Baking soda supports lift and helps the batter bake properly.

It also works with the pumpkin and other ingredients to create a tender crumb. Do not leave it out.

You need 2 teaspoons ground cinnamon. Cinnamon is the main warm spice in the recipe.

It gives the bars their classic fall flavor. The amount is generous enough to be noticeable in every bite.

You need 1/2 teaspoon ground nutmeg. Nutmeg adds warmth and depth.

It gives the spice blend a cozy background flavor. A little goes a long way.

You need 1/2 teaspoon ground ginger. Ginger adds gentle spice and brightness.

It helps keep the pumpkin flavor from tasting flat. It works especially well with cinnamon.

You need 1/4 teaspoon ground cloves. Cloves are strong, so only a small amount is needed.

They add that old-fashioned spiced aroma. Used carefully, they make the bars taste more complete.

You need 1/2 teaspoon salt. Salt balances the sweetness and enhances the spices.

Without salt, the bars can taste dull. It is a small ingredient, but it matters.

You need 1 cup granulated sugar. Granulated sugar sweetens the batter and helps create a soft texture.

It blends with the brown sugar and oil in the wet mixture. Together, the sugars give the bars sweetness and moisture.

You need 1/2 cup packed brown sugar. Brown sugar adds deeper sweetness and a little richness.

Packing the brown sugar gives the correct amount. Its flavor pairs beautifully with pumpkin and warm spices.

You need 1 cup vegetable oil. Oil keeps the pumpkin bars moist.

It gives the bars a soft texture that holds well after baking. This is one reason the bars stay tender.

You need 4 large eggs. Eggs help bind the batter and provide structure.

They are added one at a time so they blend evenly into the sugar and oil mixture. Mixing well after each egg helps create a smooth batter.

You need 1 teaspoon vanilla extract. Vanilla adds warmth to the pumpkin base.

It softens the spice flavor and gives the batter a more rounded taste. It also connects nicely with the frosting.

You need 1 (15 oz) can pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling.

Pumpkin puree adds moisture, color, and classic pumpkin flavor. Pumpkin pie filling contains added sugar and spices, which would throw off the flavor and texture.

For the Cream Cheese Frosting

You need 8 oz cream cheese, softened. Softened cream cheese makes a smooth, tangy frosting.

Room temperature cream cheese blends more easily and helps prevent lumps. It is the main flavor of the frosting.

You need 1/2 cup unsalted butter, softened. Butter adds richness and helps make the frosting creamy.

Softened butter blends smoothly with the cream cheese. If it is too cold, the frosting may become lumpy.

You need 2 cups powdered sugar. Powdered sugar sweetens and thickens the frosting.

It blends into the cream cheese and butter to create a fluffy topping. Add it gradually for the smoothest texture.

You need 1 teaspoon vanilla extract. Vanilla adds flavor to the frosting.

It makes the frosting taste warmer and more balanced. It also pairs beautifully with pumpkin spice.

Before You Start

Before mixing, bring the cream cheese and butter to room temperature. Softened ingredients blend more smoothly and create a better frosting.

Prepare the 9×13-inch pan before making the batter. You can grease and flour it or line it with parchment paper for easy removal.

Make sure you are using pumpkin puree, not pumpkin pie filling. This distinction matters because pumpkin pie filling already contains sweeteners and spices.

Measure the dry ingredients and spices carefully. A balanced spice mixture is what gives these bars their classic old-fashioned flavor.

Plan for cooling time before frosting. The pumpkin bars must cool completely in the pan before the cream cheese frosting is spread over the top.

Directions for Old-Fashioned Pumpkin Bars

Step 1: Preheat the Oven

Preheat your oven to 350°F, or 175°C. Let the oven fully heat before the pan goes in.

A properly preheated oven helps the bars bake evenly. It also helps the center set within the 35 to 40 minute bake time.

Step 2: Prepare the Baking Pan

Grease and flour a 9×13-inch baking pan. You can also line it with parchment paper for easier removal.

Parchment makes it simpler to lift the bars from the pan if you want cleaner edges. Greasing and flouring works well if you plan to serve straight from the pan.

Step 3: Gather the Dry Ingredients

In a large bowl, add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Use a bowl large enough for whisking.

These dry ingredients need to be evenly combined before they are added to the wet mixture. This prevents spice pockets and uneven rising.

Step 4: Whisk the Dry Ingredients

Whisk the dry ingredients until the spices and leavening are fully distributed. The flour should look evenly speckled with spice.

This step may seem simple, but it is important. Proper mixing helps every bite taste balanced.

Step 5: Set the Dry Mixture Aside

Once the dry ingredients are whisked, set the bowl aside. Keep it nearby for later.

The dry mixture will be added gradually to the wet mixture. Waiting until the wet ingredients are smooth gives the best batter.

Step 6: Combine the Sugars and Oil

In another large bowl, add the granulated sugar, packed brown sugar, and vegetable oil. Beat or mix until fully combined.

The mixture should look smooth and glossy. The oil helps dissolve and moisten the sugars.

Step 7: Add the Eggs One at a Time

Add the eggs one at a time, mixing well after each addition. This helps the batter come together evenly.

Adding all the eggs at once can make the mixture harder to blend smoothly. One at a time gives better control.

Step 8: Stir in the Vanilla

Add the vanilla extract to the wet mixture. Stir until it is fully incorporated.

Vanilla adds warmth to the batter. It helps the pumpkin and spices taste rounder.

Step 9: Add the Pumpkin Puree

Add the pumpkin puree to the wet ingredients. Stir until the mixture is smooth.

Make sure the pumpkin is fully blended. The batter should look evenly orange and creamy.

Step 10: Check the Wet Mixture

Look for any streaks of oil, egg, or pumpkin. Mix until the wet ingredients look uniform.

A smooth wet base helps the final batter come together with less stirring. Less stirring later helps keep the bars tender.

Step 11: Add the Dry Ingredients Gradually

Begin adding the dry ingredients to the wet mixture. Add them in portions rather than all at once.

Gradual mixing makes it easier to combine the batter without overworking it. It also helps prevent flour from flying out of the bowl.

Step 12: Stir Just Until Combined

Stir the batter only until the dry ingredients disappear. Avoid overmixing.

Overmixing can make the bars dense or tough. The goal is a soft, tender pumpkin base.

Step 13: Scrape the Bowl

Use a spatula to scrape the sides and bottom of the bowl. Make sure no dry flour remains hidden.

Fold gently after scraping. This ensures the batter is evenly mixed without too much stirring.

Step 14: Pour the Batter Into the Pan

Pour the pumpkin batter into the prepared 9×13-inch baking pan. Use a spatula to get all the batter from the bowl.

Spread the batter evenly into the corners. An even layer helps the bars bake consistently.

Step 15: Smooth the Top

Use the back of a spoon or spatula to smooth the surface. The batter should be level from edge to edge.

A smooth top makes frosting easier later. It also helps the bars bake evenly.

Step 16: Bake the Pumpkin Bars

Place the pan in the preheated oven and bake for 35 to 40 minutes. The bars should rise and set as they bake.

The kitchen will smell warm and spiced. Cinnamon, nutmeg, ginger, cloves, and pumpkin create that classic autumn aroma.

Step 17: Test for Doneness

Insert a toothpick into the center of the bars. It should come out clean when the bars are done.

If wet batter clings to the toothpick, bake a little longer. Check again before removing from the oven.

Step 18: Cool Completely

Remove the pan from the oven and let the bars cool completely in the pan. Do not frost while warm.

Warm bars can melt the cream cheese frosting. Cooling fully gives you a smooth, neat frosting layer.

Step 19: Beat the Cream Cheese and Butter

In a medium bowl, beat the softened cream cheese and softened butter until smooth and creamy. Make sure both ingredients are fully blended.

This step creates the base of the frosting. Softened ingredients make it much easier to achieve a smooth texture.

Step 20: Add the Powdered Sugar Gradually

Gradually add the powdered sugar while beating. Continue until the frosting becomes light and fluffy.

Adding the sugar slowly helps prevent lumps and clouds of powdered sugar. It also makes the frosting easier to control.

Step 21: Add the Vanilla to the Frosting

Stir in the vanilla extract. Beat or mix until the frosting is smooth.

The frosting should taste sweet, tangy, and creamy. It should be spreadable but not runny.

Step 22: Chill the Frosting If Needed

If your kitchen is warm and the frosting feels too soft, chill it slightly before spreading. This helps it firm up.

Do not chill it until hard. It should still be soft enough to spread evenly over the bars.

Step 23: Frost the Cooled Bars

Once the pumpkin bars are fully cooled, spread the cream cheese frosting evenly over the top. Use an offset spatula or the back of a spoon.

Work gently so you do not tear the surface of the bars. Spread from the center outward for the smoothest finish.

Step 24: Add Optional Garnish

If desired, sprinkle the top with cinnamon or chopped pecans. This adds a pretty finish and extra flavor.

The garnish is optional. The bars are already delicious with just the cream cheese frosting.

Step 25: Cut and Serve

Cut the bars into squares or rectangles. For clean cuts, wipe the knife between slices.

Serve slightly chilled or at room temperature. Both options work beautifully.

Serving Suggestions

These pumpkin bars are delicious slightly chilled. The frosting firms up a little, and the bars slice cleanly.

They are also wonderful at room temperature. The frosting softens slightly, and the pumpkin spice flavor feels cozy and full.

A sprinkle of cinnamon on top makes them look simple and pretty. It also reinforces the warm spice flavor.

Chopped pecans can be added as a garnish for crunch. They pair well with pumpkin and cream cheese frosting.

Serve them at fall gatherings, Thanksgiving dessert tables, potlucks, or casual weekend meals. They are easy to transport and simple to portion.

These bars are also lovely with coffee or tea. Their soft texture and warm spices make them feel especially right for cooler days.

Storage Tips

Store the frosted pumpkin bars in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is the best storage method.

Keep the bars covered so they do not dry out. A sealed container also protects the frosting from absorbing refrigerator flavors.

You can store them already cut or leave them in the pan. If storing in layers, place parchment between layers to protect the frosting.

The bars taste even better the next day as the flavors deepen. This makes them a great make-ahead dessert.

Freezing Tips

These pumpkin bars are freezer-friendly. Wrap them tightly and freeze for up to 2 months.

Thaw in the refrigerator before serving. This helps the frosting and cake base soften evenly.

For best results, freeze the bars in portions. Individual squares are easier to thaw and serve.

Wrap tightly so the bars do not dry out in the freezer. Good wrapping helps protect both the pumpkin base and the frosting.

Make-Ahead Tips

These bars are excellent made ahead because the flavor deepens as they rest. You can bake, cool, frost, and refrigerate them before serving.

If you want the neatest slices, chill the frosted bars before cutting. A firmer frosting layer makes cleaner edges.

You can also bake the pumpkin base ahead and frost it later. Just make sure the bars are fully cooled before covering.

For gatherings, making them the day before is a smart choice. The dessert will be ready, and the flavor will have time to settle.

Helpful Notes for Perfect Pumpkin Bars

Use Room Temperature Ingredients

Room temperature ingredients blend more smoothly. This is especially important for the cream cheese and butter in the frosting.

Softened cream cheese prevents lumps. Softened butter helps the frosting become creamy and spreadable.

Do Not Overmix the Batter

Mix the dry ingredients into the wet mixture just until combined. Overmixing can lead to dense, tough bars.

A gentle hand keeps the texture light and tender. Stop mixing when no dry flour remains.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Always use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices.

Using pumpkin pie filling would throw off the flavor and texture. The recipe already includes its own sugar and spice balance.

Cool Completely Before Frosting

Do not frost the bars while they are warm. Warm bars can melt the frosting and make it slide.

Let the bars cool completely in the pan. This gives you a smooth frosting layer.

Chill Frosting If the Kitchen Is Warm

If the frosting becomes too soft, chill it slightly before spreading. This makes it easier to control.

Do not let it become too firm. The frosting should still be creamy enough to spread.

Wipe the Knife Between Slices

For clean cuts, wipe the knife between slices. This prevents frosting from smearing too much.

A clean knife gives neater squares or rectangles. This is especially helpful for serving at parties.

Troubleshooting Old-Fashioned Pumpkin Bars

Why Are My Bars Dense?

The batter may have been overmixed after the dry ingredients were added. Mix only until combined.

Too much mixing can make the texture tough. Gentle stirring keeps the bars soft.

Why Did My Frosting Turn Lumpy?

The cream cheese or butter may have been too cold. Softened ingredients blend much more smoothly.

Let them come to room temperature before beating. Beat the cream cheese and butter until smooth before adding powdered sugar.

Why Is My Frosting Too Soft?

Your kitchen may be warm, or the butter and cream cheese may be overly soft. Chill the frosting slightly before spreading.

The bars should also be completely cool. Warm bars can soften the frosting quickly.

Why Did the Bars Sink in the Middle?

The bars may not have baked long enough, or they may have been disturbed too early. Bake until a toothpick inserted in the center comes out clean.

Make sure the oven is preheated properly. The center needs enough time to set.

Why Do My Bars Taste Too Spiced?

The spices may have been measured too generously, especially cloves. Cloves are strong and only 1/4 teaspoon is needed.

Whisk the spices evenly into the dry ingredients. This prevents strong pockets of spice.

Why Are My Bars Dry?

They may have baked too long, or too much flour may have been added. Bake only until a toothpick comes out clean.

The vegetable oil and pumpkin puree help keep the bars moist. Accurate measuring helps preserve that texture.

Frequently Asked Questions

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

No, use pumpkin puree only. Pumpkin pie filling contains added sugar and spices.

Using pumpkin pie filling would change the flavor and texture. The recipe is already balanced with its own sugars and spice blend.

Can I Make These Into Cupcakes?

Yes, you can make cupcakes with the batter. Divide the batter into lined cupcake tins.

Bake for 20 to 25 minutes. Check for doneness before removing them from the oven.

How Do I Make the Bars Gluten-Free?

Use a 1:1 gluten-free flour blend. Results may vary slightly.

The texture may not be exactly the same as the all-purpose flour version. Still, this is the suggested gluten-free option.

Can I Use Homemade Pumpkin Puree?

Yes, homemade pumpkin puree can be used. Make sure it is thick and not too watery.

Watery puree can affect the texture of the bars. The batter needs pumpkin that behaves like canned puree.

What Can I Use Instead of Cream Cheese Frosting?

You can use a dusting of powdered sugar. You can also use vanilla buttercream if preferred.

Cream cheese frosting is the classic finish for this recipe. The tanginess balances the sweet pumpkin bars beautifully.

Can I Make These Ahead?

Yes, these bars are great made ahead. They actually taste better the next day as the flavors deepen.

Store them covered in the refrigerator. Serve slightly chilled or at room temperature.

How Long Do Pumpkin Bars Last?

They last up to 5 days in the refrigerator when stored in an airtight container. Keep them covered for the best texture.

Because they have cream cheese frosting, refrigeration is recommended. Let them sit briefly before serving if you prefer room temperature.

Can I Freeze Frosted Pumpkin Bars?

Yes, wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

For easier serving, freeze them in individual portions. This makes it simple to thaw only what you need.

Final Thoughts

Old-Fashioned Pumpkin Bars with Cream Cheese Frosting are everything a fall dessert should be: soft, moist, warmly spiced, and finished with a creamy tangy frosting. They have the comfort of classic pumpkin baking without the extra work of making pie crust.

The pumpkin puree and vegetable oil keep the bars tender, while cinnamon, nutmeg, ginger, and cloves bring the cozy flavor people expect from autumn desserts. The cream cheese frosting makes the whole pan feel rich, sweet, and festive.

This recipe is simple enough for weekend baking and generous enough for a crowd. It works beautifully for potlucks, holiday tables, family gatherings, and make-ahead desserts.

The bars store well in the refrigerator, freeze well for later, and taste even better the next day as the flavors deepen. That makes them practical as well as delicious.

Serve them chilled or at room temperature, cut them into squares or rectangles, and add a sprinkle of cinnamon or chopped pecans if you want a pretty finish. These pumpkin bars are the kind of old-fashioned dessert that earns a place in the recipe box because they are easy, comforting, and loved every time they are served.

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Old-Fashioned Pumpkin Bars with Cream Cheese Frosting

Old-Fashioned Pumpkin Bars with Cream Cheese Frosting are soft, warmly spiced, and full of classic fall flavor. The pumpkin cake layer is tender and moist, with cinnamon, nutmeg, ginger, and cloves adding cozy depth in every bite. A smooth cream cheese frosting gives these bars a rich, tangy finish that pairs perfectly with the sweet pumpkin base. They are easy to bake in a 9×13-inch pan, making them a great dessert for holidays, family gatherings, or any time you want a simple crowd-friendly treat.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Calories: 320 kcal

Ingredients

For the Cream Cheese Frosting:

• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• ½ cup unsalted butter softened
• 8 oz cream cheese softened

For the Pumpkin Bars:

• 1 15 oz can pumpkin purée
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup vegetable oil
• ½ cup packed brown sugar
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350 °F (175 °C). Grease and flour a 9×13-inch baking pan, or line it if preferred, so the bars release cleanly after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until evenly combined.

Step 3: Combine the Sugars and Oil

In another bowl, beat the granulated sugar, packed brown sugar, and vegetable oil until the mixture is well blended.

Step 4: Add the Eggs, Vanilla, and Pumpkin

Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and pumpkin purée until the mixture is smooth.

Step 5: Make the Batter

Gradually add the dry ingredient mixture to the wet mixture. Mix just until combined, being careful not to over-mix the batter.

Step 6: Bake the Pumpkin Bars

Pour the batter into the prepared 9×13-inch pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Completely

Remove the pan from the oven and let the pumpkin bars cool completely in the pan before adding the frosting.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the powdered sugar and beat until light and fluffy. Stir in the vanilla extract.

Step 9: Frost the Bars

Spread the cream cheese frosting evenly over the cooled pumpkin bars.

Step 10: Slice and Serve

Cut the frosted pumpkin bars into squares and serve.

Notes

Use room-temperature ingredients for a smoother batter and frosting.

Chill the frosting slightly if your kitchen is warm to help prevent it from running.

Store bars in an airtight container in the refrigerator due to the cream cheese frosting; they keep up to 5 days.

These bars freeze well. Wrap well and freeze baked unfrosted bars up to 2 months; thaw overnight and frost before serving.

Optionally garnish with a dusting of cinnamon or chopped pecans for extra texture and a festive look.

Serving Suggestions

• Hot coffee
• Chai tea
• Cold milk
• Apple cider
• Thanksgiving dessert trays
• Fall brunch tables
• Vanilla ice cream

Storage

How to Store

Store the frosted pumpkin bars in an airtight container in the refrigerator because of the cream cheese frosting. They keep up to 5 days.

How to Freeze

Freeze the baked unfrosted bars for up to 2 months. Wrap them well, thaw overnight, then frost before serving.

Best Texture Tip

Let the bars cool completely before frosting so the cream cheese frosting stays thick, smooth, and evenly spreadable.