Line a large 8 x 8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, mix together the pumpkin puree and confectioners' sugar. Stir through the coconut flour and mix well, ensuring there are no clumps.
Transfer the pumpkin bar batter to the lined pan and press down firmly. Refrigerate while you make the frosting.
To make the frosting, whisk the softened cream cheese with confectioners' sugar until combined. If needed, add a drop of milk.
Spread the frosting over the bars then slice and serve.
Notes
TO STORE. Store the pumpkin bars in an airtight container in the fridge. They will keep well for up to 4 days. TO FREEZE. Freeze these bars without the whipped cream topping. Wrap the bars individually in food wrap and freeze for up to 3 months.