There’s something incredibly cozy about pumpkin baked goods in the fall, right? But instead of the usual sugar-loaded treats, I’ve whipped up a version that’s both comforting and surprisingly wholesome. These cottage cheese pumpkin cake bars remind me of chilly mornings with a warm mug of tea, soft pumpkin-scented air filling the kitchen, and that perfect tender crumb that melts in your mouth. Plus, the cottage cheese sneaks in a lovely protein boost without overpowering the warm spices. If you’re after a cake bar that feels like a warm hug but won’t spike your sugar, you’re going to love this one as much as I do!
Quick Facts
Yield: Serves 9 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 cup pumpkin puree (canned or homemade)
1 cup low-fat cottage cheese
2 large eggs
2/3 cup almond flour
1/3 cup whole wheat flour
1/4 cup erythritol or other low-sugar sweetener
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 tsp vanilla extract
Optional: 1/4 cup chopped walnuts or pecans
How I Make It
Step 1:
First, I preheat the oven to 350°F and grease or line an 8×8-inch baking pan with parchment paper for easy lifting later. Then, in a blender or food processor, I combine cottage cheese, pumpkin puree, eggs, and vanilla extract. Blitz until it’s nice and smooth—this keeps the texture creamy without lumps.
Step 2:
Next, in a separate bowl, I whisk together almond flour, whole wheat flour, sweetener, baking powder, baking soda, pumpkin pie spice, and salt. This dry mix adds the perfect tender crumb and that classic cozy flavor punch.
Step 3:
Slowly fold the dry ingredients into the wet mixture, taking care not to over-mix. A few little streaks of flour are totally fine; overworking the batter will make the bars tough.
Step 4:
If I’m feeling nutty, I gently stir in chopped walnuts or pecans for a little crunch and extra depth.
Step 5:
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. This batter is on the thick side but spreads nicely.
Step 6:
Bake for about 28-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let it cool completely before slicing into bars—you’ll get that perfect tender but firm texture.
Variations & Tips
Swap whole wheat flour for oat flour for a milder, slightly sweeter bite.
Add a handful of chocolate chips or dried cranberries for extra pops of flavor.
Use Greek yogurt instead of cottage cheese if you prefer a tangier, silkier texture.
For nut-free, omit nuts or substitute with sunflower seeds.
If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, cloves, and ginger yourself.
Press a sprinkle of cinnamon sugar on top before baking for a delicate crust.
How I Like to Serve It
These bars shine as an afternoon snack with a hot cup of chai or coffee. They’re also a lovely post-workout treat thanks to the protein from cottage cheese. For a fun brunch twist, serve them alongside dollops of whipped cream and a drizzle of warmed maple syrup during crisp autumn mornings.
Notes
Store baked bars in an airtight container in the fridge for up to 5 days.
Reheat gently in the microwave for 15-20 seconds for a fresh-baked warmth.
Closing: Honestly, these pumpkin cake bars are my go-to cozy treat because they strike that perfect balance of soft, flavorful, and just sweet enough without any guilt.
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.
