Name: Cottage Cheese Pumpkin Spice Cake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; 1/2 cup almond flour (or oat flour for softer texture); 1/2 cup pumpkin puree; 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger); 1 tsp vanilla extract; 1–2 tbsp honey or maple syrup (adjust to taste); 1 tsp baking powder; Pinch of salt

Why I Love This Recipe

I love this recipe because it blends comfort and nutrition in one easy bake. The cottage cheese adds protein and moisture, the pumpkin keeps things soft and seasonal, and the almond or oat flour keeps it light. There’s no refined sugar (unless I drizzle a little icing on top), and I can whip it up in about 10 minutes. These bars make a great snack, lunchbox treat, or dessert with a warm cup of tea. Plus, they smell amazing while baking—like autumn in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
1/2 cup almond flour (or oat flour for a softer texture)
1/2 cup pumpkin puree
1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
1 tsp vanilla extract
1–2 tbsp honey or maple syrup
1 tsp baking powder
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a large bowl, I mix together the cottage cheese, eggs, pumpkin puree, and vanilla extract until smooth.
In a separate bowl, I whisk the almond flour (or oat flour), pumpkin pie spice, baking powder, and salt.
I combine the dry ingredients with the wet, stirring gently until everything is just mixed. Then I add the honey or maple syrup for sweetness.
I pour the batter into the prepared pan and spread it out evenly.
I bake the bars for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
I let them cool for a few minutes in the pan, then lift them out and let them cool completely on a wire rack before slicing.

Servings and Timing

Yields: 12 bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add-ins: Sometimes I stir in a handful of dark chocolate chips, chopped pecans, or dried cranberries for extra texture.
Frosted version: I spread a thin layer of cream cheese frosting or Greek yogurt glaze on top for a sweeter treat.
Spice it up: I increase the pumpkin pie spice or add a pinch of cloves for more intensity.
Sweetness boost: For dessert-style bars, I use 2 tbsp of maple syrup and top with a dusting of powdered sugar.
Make it dairy-free: I substitute the cottage cheese with dairy-free yogurt or blended silken tofu.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 5 days. They stay soft and moist thanks to the pumpkin and cottage cheese. For longer storage, I freeze individual bars and thaw them overnight or warm them in the microwave for 20–30 seconds.

These bars taste great cold, but I also love reheating one slightly before serving—it brings out the spice and makes it extra comforting.

FAQs

Can I use regular flour instead of almond or oat flour?

Yes, I’ve used all-purpose flour in a pinch, though the texture becomes slightly denser. Almond and oat flour keep it tender and a bit more nutritious.

What kind of cottage cheese should I use?

I use full-fat or 2% cottage cheese. If it’s chunky, I blend it briefly to make it smoother before mixing.

Can I make this recipe gluten-free?

Yes, both almond and oat flour are naturally gluten-free (just make sure the oat flour is certified gluten-free if needed).

Is this recipe sweet enough for dessert?

It’s lightly sweet on its own, but if I want it more dessert-like, I add an extra tablespoon of honey or maple syrup and maybe a glaze or frosting on top.

How can I tell when the bars are done baking?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, they’re done. The top should look slightly golden and set.

Conclusion

These cottage cheese pumpkin spice cake bars are everything I love about fall baking—warm, flavorful, easy to make, and secretly good for me. Whether I’m baking a batch for my family or prepping snacks for the week, this recipe always delivers. It’s soft, spiced, and just sweet enough to feel like a treat without going overboard. One bite, and I know it’ll be on repeat all season long.

Cottage Cheese Pumpkin Spice Cake Bars