Pumpkin Pie Cottage Cheese-Cake Bars

Carly Knowles, MS, RDN, LD is a masters-educated Registered Dietitian Nutritionist and Certified Doula. Combining her expertise in nutrition with her love and passion for cooking, Carly helps moms nourish themselves and their families with seasonal whole foods.

Pumpkin Pie Cottage Cheese Cake Bars cut into squares.

What’s the secret to this incredibly delicious and nutritious recipe? Cottage cheese! We've harnessed the power of this dairy superstar to create a protein-rich treat that will keep your kids energized throughout the school day. Pumpkin puree adds a burst of vitamins while the warming spices deliver that classic autumn flavor. Plus, they're sweetened with only a little coconut sugar, keeping sugar levels in check. Bon appétit!

10 min Prep35 min Cook45 min Total
10 min Prep•35 min Cook•45 min Total
9 Servings
Pumpkin Pie Cottage Cheese Cake Bars cut into squares.
10 min Prep35 min Cook45 min Total
10 min Prep•35 min Cook•45 min Total
9 Servings

What’s the secret to this incredibly delicious and nutritious recipe? Cottage cheese! We've harnessed the power of this dairy superstar to create a protein-rich treat that will keep your kids energized throughout the school day. Pumpkin puree adds a burst of vitamins while the warming spices deliver that classic autumn flavor. Plus, they're sweetened with only a little coconut sugar, keeping sugar levels in check. Bon appétit!

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Ingredients

Pumpkin Puree
1 cup pumpkin puree
A bowl of whole wheat flour.
¼ cup protein powder (optional)
Ground Cinnamon
1 teaspoon ground cinnamon
cloves
¼ teaspoon ground cloves
A piece of ginger root.
¼ teaspoon ground ginger
Two nutmegs with ground nutmeg on the side.
¼ teaspoon ground nutmeg
A small bowl of sugar.
½ cup coconut sugar
A bowl of whole wheat flour.
¼ cup whole wheat flour

Directions

Preheat oven to 350 F. Line an 8 x 8-inch square cake pan with parchment paper and set aside.
Combine all the ingredients except whole wheat flour in a blender and blend on high for 30-60 seconds until all the ingredients are fully incorporated and the batter is smooth. Add the flour and pulse for an additional 10 seconds (avoid overmixing).
Pour the batter into the lined cake pan and bake 30-35 minutes until the bars are lightly browned and there’s a slight jiggle but a knife comes out clean. Do not overbake or the texture of the bars will become chunky from the eggs overcooking.
Remove bars from the oven and let cool for at least 20 minutes before cutting into bars. Serve immediately. For a firmer texture, you can refrigerate bars for 2 hours or overnight. Store bars in an airtight container with a lid in the refrigerator for three to four days.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 350 F. Line an 8 x 8-inch square cake pan with parchment paper and set aside.
Combine all the ingredients except whole wheat flour in a blender and blend on high for 30-60 seconds until all the ingredients are fully incorporated and the batter is smooth. Add the flour and pulse for an additional 10 seconds (avoid overmixing).
Pour the batter into the lined cake pan and bake 30-35 minutes until the bars are lightly browned and there’s a slight jiggle but a knife comes out clean. Do not overbake or the texture of the bars will become chunky from the eggs overcooking.
Remove bars from the oven and let cool for at least 20 minutes before cutting into bars. Serve immediately. For a firmer texture, you can refrigerate bars for 2 hours or overnight. Store bars in an airtight container with a lid in the refrigerator for three to four days.