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Cottage Cheese Pumpkin Cake Bars – Easy Protein Snack Idea

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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 cupcottage cheese
  • 2large eggs
  • 1/2 cuppumpkin purée (unsweetened)
  • 1/2 cupalmond flour (or oat flour)
  • 2–3tsp honey or maple syrup (optional)
  • 1 tspvanilla extract
  • 1 tspcinnamon
  • 1/2 tsppumpkin spice (or a mix of nutmeg + ginger)
  • 1 tspbaking powder
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking dish.
  2. In a blender, combine cottage cheese, eggs, pumpkin purée, vanilla extract, and honey/maple syrup until smooth.
  3. In a separate bowl, whisk together almond flour, cinnamon, pumpkin spice, baking powder, and salt.
  4. Pour wet ingredients into dry ingredients and stir until a thick batter forms.
  5. Spread the batter evenly in the prepared baking dish.
  6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. 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.

Nutrition

Find it online: https://www.delicetreats.com/cottage-cheese-pumpkin-cake-bars/