Why You’ll Love This Recipe
Cottage Cheese Pumpkin Cake Bars are a wholesome, protein-rich dessert that perfectly captures the flavors of fall. Combining creamy cottage cheese with pumpkin puree and warm spices, these bars are moist, lightly sweetened, and surprisingly satisfying. Unlike traditional pumpkin desserts that can be heavy and overly indulgent, this recipe offers a healthier alternative that doesn’t compromise on taste.
These bars are ideal for anyone who enjoys seasonal treats but prefers a nutritious twist. The addition of cottage cheese boosts protein content, making the bars filling enough to enjoy as a snack, dessert, or even a quick breakfast. With their warm pumpkin spice aroma and soft, cake-like texture, they’re the perfect balance between indulgence and nourishment. Easy to prepare and customizable to fit different dietary needs, these bars will quickly become a go-to recipe during the autumn season.
Print
Cottage Cheese Pumpkin Cake Bars – A Protein-Packed Fall Treat
- Total Time: 45 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Moist and protein-packed pumpkin cake bars swirled with a creamy cottage cheese layer, combining fall flavors with a healthier twist.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup cottage cheese
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, coconut oil, and vanilla until smooth.
- In another bowl, mix flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Fold dry ingredients into wet until just combined.
- Pour batter into prepared pan and spread evenly.
- In a blender, mix cottage cheese, honey, and cornstarch until smooth and creamy.
- Dollop cottage cheese mixture over pumpkin batter and swirl gently with a knife.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing into bars.
Notes
- Store leftovers in the fridge for up to 5 days.
- For added flavor, top with a cream cheese glaze or powdered sugar dusting.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cottage Cheese – Adds creaminess and protein, creating a moist texture while keeping the bars lighter and more nutritious than traditional pumpkin desserts.
Pumpkin Puree – Provides natural sweetness, moisture, and the signature flavor of fall. Use pure pumpkin puree, not pre-sweetened pumpkin pie filling.
Eggs – Bind the batter together, giving the bars their cake-like structure while keeping them soft and tender.
Flour (All-Purpose or Whole Wheat) – Forms the base of the cake, adding structure and body. Whole wheat flour adds extra fiber for a healthier option.
Sugar or Sweetener – Balances the tang of cottage cheese and enhances the pumpkin flavor. You can use granulated sugar, coconut sugar, or a low-carb sweetener.
Pumpkin Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves that creates the classic autumn flavor.
Baking Powder – Ensures the bars rise and stay fluffy.
Vanilla Extract – Adds depth of flavor and complements both the pumpkin and the cottage cheese.
Optional Mix-Ins (Nuts, Chocolate Chips, or Raisins) – Provide added texture and variety, making each bite more exciting.
Directions
Preheat your oven and line a baking pan with parchment paper. In a blender or food processor, combine cottage cheese, eggs, pumpkin puree, vanilla extract, and sweetener until smooth and creamy. In a separate bowl, whisk together flour, pumpkin spice, and baking powder.
Gradually fold the wet mixture into the dry ingredients until just combined. Do not overmix, as this may result in dense bars. If desired, stir in optional mix-ins such as chopped walnuts, pecans, or sugar-free chocolate chips.
Pour the batter into the prepared pan, spreading it evenly. Bake until the bars are set and a toothpick inserted into the center comes out clean. Allow to cool completely before slicing into squares or bars. These bars can be enjoyed plain, or topped with a light cream cheese frosting for extra indulgence.
Servings and Timing
This recipe makes about 12 bars. Preparation time is around 15 minutes, baking time takes 30–35 minutes, and cooling requires an additional 20 minutes. Total time is approximately 1 hour and 10 minutes.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. To enjoy warm, reheat individual bars in the microwave for 15–20 seconds.
Variations and Customizations
Cottage Cheese Pumpkin Cake Bars are versatile and can be easily customized. For a healthier version, substitute whole wheat flour or oat flour for the base, or use almond flour for a gluten-free option. If you want a lower-carb dessert, replace sugar with erythritol, monk fruit, or stevia.
For added protein, mix in a scoop of vanilla or unflavored protein powder. You can also enhance texture and flavor with add-ins like chopped pecans, sunflower seeds, or shredded coconut. For a dessert-like feel, top the cooled bars with a thin layer of cream cheese frosting or drizzle with sugar-free caramel.
If you enjoy a denser, brownie-like bar, reduce the flour slightly. For a lighter, more cake-like version, increase the baking powder or use a combination of flours. The recipe is adaptable enough to suit your taste preferences and dietary needs while keeping its wholesome charm intact.
FAQs
Can I use ricotta instead of cottage cheese?
Yes, ricotta can be used, but it will create a slightly denser texture.
Do I need to blend the cottage cheese first?
Blending creates a smooth texture, but if you prefer a bit of texture, you can leave it slightly chunky.
Can I make these bars gluten-free?
Yes, substitute almond flour or a gluten-free flour blend.
Is pumpkin pie filling the same as pumpkin puree?
No, pumpkin pie filling is sweetened and spiced—always use pure pumpkin puree.
Can I add protein powder to this recipe?
Yes, a scoop of protein powder works well and boosts nutrition.
How can I make these bars lower in sugar?
Use a keto-friendly sweetener such as erythritol or monk fruit instead of sugar.
Can I frost these bars?
Yes, a cream cheese frosting pairs beautifully with the pumpkin flavor.
How long do they last in the fridge?
Up to 5 days when stored in an airtight container.
Can I freeze pumpkin cake bars?
Yes, freeze in a sealed container for up to 2 months.
What is the best way to serve them?
They’re delicious plain, but also great with frosting, nuts, or a drizzle of sugar-free caramel.
Conclusion
Cottage Cheese Pumpkin Cake Bars are a wholesome, protein-packed dessert that captures the cozy flavors of fall in every bite. With their moist texture, warm spices, and subtle sweetness, these bars are perfect for snacking, breakfast, or as a guilt-free dessert option. The use of cottage cheese not only adds creaminess but also makes them more nourishing than traditional pumpkin treats. Easy to prepare and endlessly customizable, these bars will quickly earn a spot in your seasonal recipe collection.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!