Cottage Cheese Pumpkin Cake Bars – Easy Protein Snack Idea
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Author:Patricia Jannet
Total Time:40 minutes
Yield:9 bars 1x
Diet:Gluten Free
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.
