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