Name: Cottage Cheese Pumpkin Spice Cake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup cottage cheese; 1/4 cup maple syrup or honey; 1/4 cup coconut sugar or brown sugar; 1 tsp vanilla extract; 1 tbsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp salt; 1 tsp baking powder; 1/2 tsp baking soda; 3/4 cup spelt flour or oat flour; 2 tbsp almond flour (optional); 1/2 cup chopped walnuts or pecans (optional); 1/3 cup mini chocolate chips or raisins (optional)

Moist, fluffy, and loaded with cozy fall spices, these Cottage Cheese Pumpkin Spice Cake Bars are a nourishing twist on a classic autumn treat. With creamy cottage cheese blended right into the batter, they deliver extra protein without sacrificing flavor or texture. Whether I’m craving a comforting snack, a light dessert, or a seasonal treat to share, these bars hit the spot every time.

Why You’ll Love This Recipe

I love that these bars are indulgent yet wholesome. The cottage cheese adds protein and richness, making them feel more satisfying than a typical cake bar. They’re naturally sweetened with maple syrup and coconut sugar, packed with warming spices, and versatile enough to include add-ins like chocolate chips, raisins, or nuts. Plus, they’re easy to make in one bowl (thanks to a blender), and they keep well in the fridge or freezer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree

1/2 cup cottage cheese

1/4 cup maple syrup or honey

1/4 cup coconut sugar or brown sugar

1 tsp vanilla extract

1 tbsp ground cinnamon

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

3/4 cup spelt flour or oat flour

2 tbsp almond flour (optional for texture)

1/2 cup chopped walnuts or pecans (optional)

Optional: 1/3 cup mini chocolate chips or raisins

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it well.

In a high-speed blender or food processor, I blend together the pumpkin puree, cottage cheese, maple syrup, coconut sugar, and vanilla extract until smooth.

I transfer the mixture to a large mixing bowl and stir in all the spices, salt, baking powder, and baking soda until combined.

Then, I fold in the spelt or oat flour and almond flour just until no dry spots remain.

I gently mix in any add-ins like chopped nuts, raisins, or mini chocolate chips if I’m using them.

Next I pour the batter into the prepared pan, smoothing out the top with a spatula.

I bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean.

I let the bars cool completely in the pan before slicing them into squares.

Servings and timing

This recipe makes 9 bars. It takes 10 minutes to prep and 30 minutes to bake, so I have a delicious fall treat ready in just 40 minutes. Each bar contains about 145 kcal, making it a light yet satisfying option for a snack or dessert.

Variations

I sometimes swap spelt flour with oat flour for a gluten-free version.

Almond flour can be omitted, but it adds a soft, tender texture I really enjoy.

For extra sweetness or texture, I fold in mini chocolate chips, raisins, or even dried cranberries.

I like to add a handful of pumpkin seeds or a sprinkle of cinnamon sugar on top before baking for a decorative finish.

To make it vegan, I replace cottage cheese with a plant-based yogurt or blended tofu and use maple syrup instead of honey.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe bag. They reheat beautifully in the microwave for about 20 seconds, or I let them come to room temperature naturally for a quick grab-and-go snack.

Related Recipes:

Blueberry Cottage Cheese Breakfast Bake

FAQs

How can I make these pumpkin bars gluten-free?

I use oat flour instead of spelt flour to keep this recipe gluten-free. Both work well, but oat flour gives a soft and tender texture while keeping it gluten-free.

Can I use Greek yogurt instead of cottage cheese?

Yes, I can substitute Greek yogurt if I don’t have cottage cheese, but I find cottage cheese gives a fluffier and more moist texture to the bars.

Are these bars suitable for kids?

Absolutely! These bars are mildly sweet, soft, and packed with healthy ingredients, making them a great snack or lunchbox treat for kids.

Can I double the recipe for a larger batch?

Yes, I double the ingredients and use a 9×13-inch pan. Baking time may need to be adjusted slightly—usually around 35–40 minutes.

What’s the best way to blend the cottage cheese?

I always use a high-speed blender or food processor to blend it into the pumpkin mixture until smooth. This step helps eliminate any curds and creates a silky batter.

Conclusion

These Cottage Cheese Pumpkin Spice Cake Bars are everything I want in a fall treat—moist, tender, warmly spiced, and secretly high in protein. They come together quickly, use simple ingredients, and can be customized to suit my taste or dietary needs. Whether I’m meal prepping snacks or whipping up a cozy dessert for company, this is a recipe I’ll be coming back to all season long.

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