Description
These Cottage Cheese Pumpkin Cake Bars are a cozy, protein-packed, and low-sugar fall treat made with wholesome ingredients like pumpkin purée, almond flour, and cottage cheese. They’re naturally gluten-free, kid-friendly, and perfect for breakfast, snacks, or a healthy dessert.
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup pumpkin purée (unsweetened)
- 1/2 cup almond flour (or oat flour)
- 2–3 tsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice (or a mix of nutmeg + ginger)
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking dish.
- In a blender, combine cottage cheese, eggs, pumpkin purée, vanilla extract, and honey/maple syrup until smooth.
- In a separate bowl, whisk together almond flour, cinnamon, pumpkin spice, baking powder, and salt.
- Pour wet ingredients into dry ingredients and stir until a thick batter forms.
- Spread the batter evenly in the prepared baking dish.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing into bars.
Notes
- For a fluffier texture, use oat flour instead of almond flour.
- Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
- Can be made nut-free by using oat flour.
- Add chocolate chips or chopped nuts for variation.
- Let bars cool completely before slicing to firm up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 110
- Sugar: 3g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg