Thank you for stopping by my kitchen today! I’m so excited to share this recipe with you because it’s everything we crave in the fall: cozy pumpkin flavors, a soft cake-like texture, and the surprising protein boost of cottage cheese. These Cottage Cheese Pumpkin Cake Bars are the kind of treat you’ll want to keep on hand for breakfast, snacks, or a healthier dessert.
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Overview of Recipe Content
This recipe brings together two powerhouse ingredients—pumpkin purée and cottage cheese—into one irresistible pan of soft, lightly spiced cake bars. They’re naturally low in sugar, high in protein, and flexible enough to enjoy as a snack, post-workout bite, or even as part of a fall brunch spread.
Why you’ll love it:
- Protein-packed from cottage cheese and eggs
- Cozy pumpkin spice flavor with a hint of vanilla
- Naturally low in sugar but still satisfying
- Perfect for meal prep (they store beautifully)
What it tastes like:
Imagine the creaminess of pumpkin pie, the fluffiness of coffee cake, and the subtle tang of cheesecake—all in one square. The cottage cheese melts right into the batter, giving moisture and richness without overpowering the pumpkin.
Ingredients You’ll Need:
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin purée (unsweetened)
- ½ cup almond flour (or oat flour for a softer bite)
- 2–3 tsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp pumpkin spice (or nutmeg + ginger)
- 1 tsp baking powder
- Pinch of salt
Tools Needed:
- Mixing bowls
- Blender or food processor (optional, for smoother cottage cheese texture)
- 8×8 baking pan (lined with parchment paper)
- Whisk and spatula
Suggested Substitutions:
- Swap almond flour with oat flour for more cake-like bars.
- Replace honey with maple syrup for a deeper, caramel-like sweetness.
- Add chocolate chips, chopped pecans, or a swirl of almond butter for extra indulgence.
How to Make Cottage Cheese Pumpkin Cake Bars
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
- Blend cottage cheese until smooth (optional but recommended for a silky batter).
- Mix wet ingredients: In a bowl, whisk cottage cheese, eggs, pumpkin purée, vanilla, and honey/maple syrup until combined.
- Add dry ingredients: Stir in almond flour, cinnamon, pumpkin spice, baking powder, and salt until just mixed.
- Bake: Spread batter evenly into prepared pan. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool & cut: Let cool fully before slicing into bars. Enjoy warm or chilled!
Kitchen tip: The smell of pumpkin spice wafting from the oven is your built-in timer—it’s heavenly!
What to Serve with Cottage Cheese Pumpkin Cake Bars
- A warm cup of chai latte or pumpkin spice coffee
- A dollop of Greek yogurt or whipped cream
- Pair with savory breakfast items like scrambled eggs for a balanced brunch
Tips for Making It Perfect
- For smoother texture: Blend the cottage cheese before mixing.
- Don’t overbake: They should be moist in the center—check at 25 minutes.
- Meal prep friendly: Double the recipe and bake in a 9×13 dish for a week’s worth of snacks.
Storage Instructions
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Wrap bars individually and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Pop into the microwave for 20–30 seconds for a warm, cake-like bite.
General Information
Pumpkin and cottage cheese might sound like an unusual duo, but they’ve both been staples in American kitchens for generations. Cottage cheese brings protein and creaminess, while pumpkin delivers fiber, antioxidants, and that seasonal flavor we wait for all year. These bars are especially perfect for fall but make a wholesome treat any time of year.
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
Yes! It’ll be slightly tangier but still delicious.
Do I have to add sweetener?
Not at all—pumpkin and spices shine beautifully on their own.
Can I make this gluten-free?
Yes, just stick with almond flour or certified gluten-free oat flour.
Can I add protein powder?
Yes, add 1–2 tbsp of vanilla protein powder and adjust liquid slightly.
Conclusion
These Cottage Cheese Pumpkin Cake Bars are the perfect balance of cozy fall flavor and wholesome nourishment. They’re light yet satisfying, subtly sweet, and endlessly versatile. If you love these, you might also enjoy my Pumpkin Cheesecake Bars, or try my Protein Cookie Dough for another high-protein treat.
Thanks for baking with me today—can’t wait to hear how yours turn out!
Interactive Elements
If you try this recipe, please leave a comment and star rating below—it helps more friends find it! And don’t forget to snap a photo and share it on Pinterest or tag me on Instagram so I can cheer you on in your kitchen.
Nutritional Information (per bar, 9 servings)
| Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|
| 95 | 6g | 6g | 3g | 5g | 1g |
Cottage Cheese Pumpkin Cake Bars Cozy, Protein-Packed & Low-Sugar
- Total Time: 40 minutes
- Yield: 9 bars 1x
Description
These Cottage Cheese Pumpkin Cake Bars are cozy, protein-packed, and low in sugar—perfect for snacks, breakfast, or dessert! Made with almond flour, pumpkin purée, and cottage cheese, they’re gluten-free, moist, and full of fall flavor.
Ingredients
1 cup cottage cheese
2 large eggs
½ cup pumpkin purée (unsweetened)
½ cup almond flour (or oat flour for a softer bite)
2–3 tsp honey or maple syrup (optional)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp pumpkin spice (or nutmeg + ginger)
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
2. Blend cottage cheese until smooth (optional).
3. Whisk cottage cheese, eggs, pumpkin purée, vanilla, and honey/maple syrup.
4. Stir in almond flour, cinnamon, pumpkin spice, baking powder, and salt.
5. Spread batter into prepared pan and bake 25–30 minutes, until toothpick comes out clean.
6. Cool completely before slicing into bars.
Notes
For a smoother texture, blend cottage cheese before mixing.
Add chocolate chips, nuts, or nut butter swirl for extra flavor.
Store in fridge up to 5 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Dessert, Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 95
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
