Thank you so much for stopping by today! I can’t wait to share this delightful recipe with you. These Cottage Cheese Pumpkin Spice Cake Bars are everything you love about fall—warm spices, pumpkin goodness, and a tender cake texture—all while being protein-packed, lower in sugar, and completely guilt-free.
If you love cozy bakes that are easy to make yet nourishing enough to enjoy any time of day, this one’s for you. Don’t forget to subscribe to my email list so you never miss a seasonal recipe like this one!
Overview of Recipe Content
These bars are the perfect blend of comfort and nutrition. They’re a hybrid between a soft pumpkin cake and a protein snack bar—ideal for breakfast, afternoon pick-me-ups, or post-dinner treats.
- Why you’ll love them: Moist, subtly sweet, warmly spiced, and protein-rich thanks to cottage cheese.
- Taste: Think pumpkin pie meets cheesecake, wrapped in a fluffy cake bar.
- Health Benefits: Packed with protein and lower in refined sugar—great for staying fueled without the crash.
- Best season: Autumn, though I’ll admit I bake these all year round when I’m craving cozy vibes.
Ingredients:
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour (or oat flour for a softer texture)
- ½ cup pumpkin puree
- 1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger blend)
- 1 tsp vanilla extract
- 1–2 tbsp honey or maple syrup (optional for sweetness)
- 1 tsp baking powder
- Pinch of salt
Tools Needed:
- Mixing bowl
- Hand blender or food processor (to blend cottage cheese smooth)
- Baking dish (8×8 works best)
- Parchment paper
Substitutions & Additions:
- Swap almond flour for whole wheat flour for extra fiber.
- Use Greek yogurt instead of cottage cheese for a tangier flavor.
- Add chocolate chips or a drizzle of maple glaze for dessert vibes.
- Top with toasted pecans for crunch.
How to Make Cottage Cheese Pumpkin Spice Cake Bars
- Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
- Blend the cottage cheese until smooth and creamy (this keeps your bars moist and silky).
- Whisk together wet ingredients: cottage cheese, eggs, pumpkin puree, vanilla, and honey/maple syrup.
- Combine dry ingredients: almond flour, pumpkin spice, baking powder, and salt.
- Mix wet and dry until just combined—don’t overmix!
- Pour into baking dish and spread evenly.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Cool before slicing into bars.
The smell alone will make your kitchen feel like a cozy fall café!
What to Serve with Cottage Cheese Pumpkin Spice Cake Bars
- A hot latte, chai, or cinnamon tea.
- A dollop of whipped cream or Greek yogurt on top.
- Pair with a hearty fall soup like my Roasted Tomato Basil Soup for a sweet-salty combo.
Tips for Making It Perfect
- Blend the cottage cheese – this step ensures you won’t get little curds in your bars.
- Taste your batter – pumpkin puree can vary in sweetness, so adjust honey/maple accordingly.
- Don’t overbake – these bars should be soft and tender, not dry.
- Double batch-friendly – freeze extra for quick snacks.
Storage Instructions
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Wrap individually and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in the microwave for 20–30 seconds.
General Information
Pumpkin spice desserts have roots in American autumn traditions, blending warming spices that mimic holiday pies. What I love about this recipe is how it transforms nostalgic flavors into a health-conscious, everyday-friendly treat.
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Frequently Asked Questions
1. Can I use ricotta instead of cottage cheese?
Yes! Ricotta gives a slightly denser texture but still works beautifully.
2. Do I need to blend the cottage cheese?
I recommend it—otherwise, you might notice curds in the final bake.
3. Can I make it egg-free?
Yes, use flax eggs (1 tbsp flax + 3 tbsp water per egg).
4. Can I use canned pumpkin pie mix?
No, it already has sugar and spices—stick with pure pumpkin puree.
5. How do I make them sweeter without sugar?
Try adding mashed banana or a few drops of stevia.
Conclusion
There you have it—Cottage Cheese Pumpkin Spice Cake Bars that are moist, protein-packed, and bursting with fall flavor. Whether you enjoy them as breakfast, dessert, or a snack, they’ll quickly become a cozy favorite.
If you loved this recipe, you’ll also adore my Healthy Banana Bread for another nourishing bake.
Happy baking, my friend—don’t forget to tag me on Pinterest when you share your cozy creations!
Interactive Elements
💌 Leave a comment below and let me know how your bars turned out.
📸 Share your photo on Pinterest and tag me at Poulef Recipes.
Nutritional Information (per serving, based on 9 bars)
| Calories | Protein | Carbs | Sugar | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 110 | 8g | 7g | 3g | 5g | 2g | 80mg |
Cottage Cheese Pumpkin Spice Cake Bars 🎃🍰 – Cozy, Protein-Packed & Guilt-Free
- Total Time: 40 minutes
- Yield: 9 bars 1x
Description
These Cottage Cheese Pumpkin Spice Cake Bars are moist, protein-packed, and guilt-free! Perfect for breakfast, snack, or dessert, they combine cozy fall flavors with nourishing ingredients.
Ingredients
1 cup cottage cheese
2 large eggs
½ cup almond flour (or oat flour for softer texture)
½ cup pumpkin puree
1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger blend)
1 tsp vanilla extract
1–2 tbsp honey or maple syrup
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line baking dish with parchment paper.
2. Blend cottage cheese until smooth.
3. Whisk together cottage cheese, eggs, pumpkin puree, vanilla, and honey.
4. In another bowl, mix almond flour, pumpkin spice, baking powder, and salt.
5. Combine wet and dry ingredients until just mixed.
6. Pour batter into dish, spread evenly.
7. Bake 25–30 minutes, cool before slicing.
Notes
Blend cottage cheese for a creamy texture.
Adjust sweetness based on pumpkin puree.
Add pecans or chocolate chips for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 110
- Sugar: 3g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
