Cottage Cheese Pumpkin Spice Cake Bars Cozy, High-Protein & Low-Sugar
There’s something so wonderfully nostalgic about pumpkin spice—it instantly brings me back to the crunch of falling leaves and cozy afternoons spent baking with my family. These cake bars take that familiar warmth up a notch with a secret twist: cottage cheese! It adds a lovely moistness and protein punch without weighing down the flavors. Imagine biting into a soft, spiced cake bar with just the right hint of sweetness and a tender crumb that melts softly in your mouth. Plus, since they’re low in sugar, they’re the perfect cozy treat to enjoy any time you want a little indulgence that still feels wholesome. You’re going to love how easy they are to make and how satisfying they are to eat!
Quick Facts
- Yield: Serves 12
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 cup canned pumpkin puree
- 1/2 cup cottage cheese (small curd, well-drained)
- 2 large eggs
- 1/3 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1 1/4 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Optional: 1/3 cup chopped pecans or walnuts
How I Make It
Step 1:
Preheat your oven to 350°F and lightly grease or line an 8×8-inch pan with parchment paper for easy removal. In a medium bowl, whisk together the pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until smooth and creamy. The cottage cheese might look a little chunky at first, but keep whisking to break it up—it adds a surprising creamy texture after baking.
Step 2:
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients into the wet mixture, folding gently just until they disappear. Be careful not to overmix, or the bars might get dense.
Step 3:
If you like a little crunch, fold in the chopped pecans or walnuts now—totally optional but delicious!
Step 4:
Pour the batter into your prepared pan and spread it out evenly with a spatula. You’ll notice the batter is thick but fluffy-looking.
Step 5:
Bake for about 22-25 minutes until the top feels springy and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs—that’s perfect! Don’t overbake or the bars will dry out.
Step 6:
Let the bars cool completely in the pan on a wire rack before slicing into squares. This wait takes some patience, but it helps them set up beautifully.
Variations & Tips
- Substitute almond flour for a gluten-free option—reduce baking powder by half.
- Swap maple syrup for a low-glycemic sweetener like monk fruit to keep sugars even lower.
- Try adding a handful of mini dark chocolate chips for a rich twist.
- If cottage cheese texture bothers you, pulse it in a blender before mixing.
- Sprinkle a cinnamon-sugar mix on top right before baking for a sweet crust.
- For extra protein, stir in a tablespoon of vanilla or unflavored protein powder.
How I Like to Serve It
These bars are perfect for a cozy morning snack, paired with a hot cup of chai or coffee. You can also enjoy them as an afternoon pick-me-up or a lightly sweet dessert after dinner. In the fall, I love wrapping one up as a portable treat to take on a nature walk—the taste of pumpkin spice makes any chilly day feel warm inside!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- To reheat, warm individual bars for 10-15 seconds in the microwave for that just-baked feeling.
Closing: These bars always come together perfectly—the cottage cheese gives just the right balance of moisture and protein, making them a cozy, wholesome treat you’ll reach for again and again.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
