These Cottage Cheese Pumpkin Bars are soft, moist, and more like pumpkin cake than the chewy protein bars you buy at the store. They have 15g of protein per square, and I top them with a cinnamon cream cheese frosting that goes so well with the pumpkin spice!
I don’t know about you, but once pumpkin season starts, I always have an open can of pumpkin puree in my fridge!
- Why You’ll Love These Cottage Cheese Pumpkin Bars
- Ingredients You’ll Need
- How to Make Cottage Cheese Pumpkin Bars
- My Best Tips for Cottage Cheese Pumpkin Bars
- Why Are My Pumpkin Bars Dry or Too Soft?
- Can I Use a Different Protein Powder?
- Can I Make These Pumpkin Bars Without Frosting?
- Can I Use Homemade Pumpkin Puree?
- Can I Use Greek Yogurt Instead of Cottage Cheese?
- How to Store Cottage Cheese Pumpkin Bars
- More Pumpkin Desserts You’ll Love
- High-Protein Cottage Cheese Pumpkin Bars
Between my Cottage Cheese Pumpkin Muffins, Pumpkin Protein Cheesecake for Two, and all the other pumpkin desserts I’ve been making, there’s always something pumpkin-flavored in my kitchen.
These pumpkin bars were my latest experiment, and I loved how they turned out!
I used salted caramel protein powder for this recipe, and I really like how it works with the pumpkin spice. The caramel flavor isn’t too strong, but it adds a little something extra.
The bars are soft, moist, and not too sweet on their own. But once you add the cinnamon cream cheese frosting? SO good! And if you’re a chocolate lover, you can throw in a few chocolate chips too.
Why You’ll Love These Cottage Cheese Pumpkin Bars
- 15g protein per bar. Cottage cheese, eggs, almond flour, and protein powder all contribute protein, so these are more substantial than regular pumpkin cake squares.
- Soft and cake-like, not chewy. Despite the name, these aren’t firm snack bars. Think tender pumpkin cake cut into squares, especially with that cinnamon frosting on top!
- One pan, nine generous squares. Bake the batter in an 8×8-inch pan, let it cool, then frost and slice. No individual muffin liners needed.
- Great to keep in the fridge. The cream cheese frosting firms up when chilled, and you can take out a square whenever you’d like something sweet with your coffee.
Ingredients You’ll Need
Here’s what you’ll need to make these cottage cheese pumpkin bars. The exact amounts are in the recipe card below.
For the Pumpkin Bars
- Cottage Cheese: Full-fat or 2% cottage cheese works for this recipe. Blend it until completely smooth before adding the dry ingredients. You shouldn’t see any little curds in the batter.
- Eggs: Four large eggs, preferably at room temperature.
- Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. You can also use homemade pumpkin puree, but make sure it’s thick rather than watery.
- Coconut Oil: Melt it and let it cool slightly before using. If it’s too hot, it can warm the eggs unnecessarily. Room-temperature eggs also help keep the coconut oil from firming up again as you mix.
- Vanilla Extract: Adds a little extra flavor.
- Almond Flour: I always recommend superfine blanched almond flour for cakes and bars like these. It gives a much softer texture than coarse almond meal. For the most consistent results, spoon it into your measuring cup rather than packing it down.
- Protein Powder: I used salted caramel protein powder, but vanilla would be a good option to try. This ingredient can make a big difference to the finished texture because some protein powders absorb much more moisture than others. I recommend using the same type of powder as the tested recipe whenever possible.
- Sweetener: Use a granulated sweetener that measures like sugar. I prefer a monk fruit and allulose blend. Check the conversion on your package, especially if you’re using pure allulose or a concentrated monk fruit product.
- Baking Powder: Helps the bars rise as they bake.
- Pumpkin Pie Spice: Store-bought works, but you can also use my homemade pumpkin pie spice if you have the spices in your pantry.
- Salt: Just a little to balance the sweetness.
- Chocolate Chips: Optional, but delicious if you want a little chocolate in every bite.
For the Cinnamon Cream Cheese Frosting
- Cream Cheese: Use softened, block-style cream cheese so the frosting turns out smooth.
- Butter: Make sure it’s softened before mixing.
- Powdered Sweetener: Powdered works best here because it blends smoothly.
- Vanilla Extract: For a little extra flavor.
- Ground Cinnamon: Goes perfectly with the pumpkin spice in the bars.
- Milk or Heavy Cream: Only add a little if the frosting is too thick to spread.
If you love pumpkin desserts made with almond flour, you should also try my Keto Pumpkin Bread. It’s another easy recipe that goes perfectly with coffee!
How to Make Cottage Cheese Pumpkin Bars
These pumpkin protein bars are pretty simple to make. You’ll need a blender or food processor, a mixing bowl, and an 8×8-inch baking pan.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some paper hanging over the sides so you can lift the bars out later.
Step 2: Blend the Wet Ingredients
Add the cottage cheese, eggs, pumpkin puree, melted and slightly cooled coconut oil, and vanilla to a large bowl.
Use an immersion blender to blend everything until smooth, or use a regular blender or food processor and transfer the mixture to a bowl afterward.
You shouldn’t see any cottage cheese curds once you’re done.
Step 3: Make the Batter
Add the almond flour, protein powder, sweetener, baking powder, pumpkin pie spice, and salt.
Use a spatula to mix until everything is combined and no dry patches remain. There’s no need to keep blending once the batter comes together.
The batter should be fairly thick but still easy to spread into the pan.
Step 4: Add Chocolate Chips
If you’re using chocolate chips, gently fold them into the batter.
You can save a few to sprinkle on top before baking.
Step 5: Bake
Spread the batter evenly into the prepared pan.
I recommend checking at 30 minutes. These bars are meant to stay soft, so don’t wait for the toothpick to come out completely dry. If the top is getting quite brown but the middle still looks wet, loosely cover the pan with foil and bake for a few more minutes, checking frequently.
Step 6: Let the Bars Cool
Leave the bars in the pan for about 15 minutes, then carefully lift them out and transfer to a wire rack.
Let them cool completely before adding the frosting.
Step 7: Make the Cinnamon Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth.
Add the powdered sweetener, vanilla, and cinnamon, then beat again until creamy.
If the frosting is too thick, add milk or heavy cream, 1 teaspoon at a time, until it’s easy to spread.
Step 8: Frost and Slice
Spread the cinnamon cream cheese frosting over the completely cooled pumpkin bars.
If you have time, pop them in the fridge for 15–20 minutes before slicing. The frosting firms up a little, which makes it easier to get nice, clean squares.
Cut into 9 bars and enjoy!
My Best Tips for Cottage Cheese Pumpkin Bars
- Use room-temperature ingredients when possible. Cold eggs and cottage cheese can cause melted coconut oil to firm up in little pieces. Bringing the eggs to room temperature helps everything mix more easily.
- Don’t pack the almond flour. Too much almond flour can leave the bars dry and heavy. I recommend superfine blanched almond flour, measured lightly.
- Protein powder matters. I used salted caramel protein powder. If you’re using a different brand or a plant-based powder, keep in mind that the batter may be thicker or the bars may bake up differently.
- Check the middle, not just the edges. The edges can look done before the center has finished baking. The middle should be set, and a toothpick should come out with a few moist crumbs, not wet batter.
- Let them cool completely before frosting. This is worth the wait! Even slightly warm bars can soften the cream cheese frosting and make it slide around.
Why Are My Pumpkin Bars Dry or Too Soft?
If the bars turn out dry: They may have baked a little too long, or your protein powder may absorb more moisture than the one used in the recipe. I recommend checking them at the earlier end of the baking time.
If the center is too soft: Make sure the bars are fully baked before removing them from the oven. Homemade pumpkin puree can also contain more water than canned pumpkin, so drain it if necessary.
If they’re difficult to slice: Let them cool completely. These bars are soft and cake-like, and they’ll hold together better once cooled. Chilling them after frosting also helps.
Can I Use a Different Protein Powder?
Yes, but I recommend sticking with a flavor that works well with pumpkin.
I used salted caramel, and vanilla would be my next choice. Chocolate could also be interesting, although it would change the flavor quite a bit.
Different protein powders absorb moisture differently, so the texture may not turn out exactly the same. I haven’t tested every type, especially plant-based powders.
Can I Make These Pumpkin Bars Without Frosting?
Of course! The pumpkin bars are sweet enough to enjoy on their own.
If you want something simple, you can skip the frosting and add chocolate chips instead.
But if you’re serving them for Thanksgiving or making them for dessert, I really recommend the cinnamon cream cheese frosting. It makes them taste more like pumpkin cake!
Can I Use Homemade Pumpkin Puree?
Yes! Homemade pumpkin puree can work, but make sure it’s thick and smooth. If it’s watery, drain it through a fine-mesh strainer before measuring. Too much liquid can make the bars overly soft in the center.
Can I Use Greek Yogurt Instead of Cottage Cheese?
You can try thick, plain Greek yogurt, but I haven’t tested this swap in this recipe. Greek yogurt has a different moisture content, so the bars may turn out a little softer or denser. For the best results, I recommend using cottage cheese.
How to Store Cottage Cheese Pumpkin Bars
Because these bars contain cottage cheese, I recommend storing them in the refrigerator, especially if you’ve added the cream cheese frosting.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the unfrosted bars for up to 2 months. Place parchment paper between layers so they don’t stick together.
- To serve: Thaw frozen bars in the refrigerator and add the frosting once they’re fully thawed.
You can enjoy them cold or let them sit at room temperature for a few minutes before serving.
More Pumpkin Desserts You’ll Love
Still have some pumpkin puree left? Here are a few more recipes worth trying!
- Keto Pumpkin Bars with Cream Cheese Frosting – My more traditional low-carb pumpkin bars, without the added protein powder. A good option if you’re looking for a keto-focused dessert.
- Cottage Cheese Pumpkin Mousse – A creamy pumpkin dessert that doesn’t need baking. Another way to use cottage cheese when you’re craving something sweet.
- Keto Pumpkin Bread – A soft, spiced pumpkin loaf that’s lovely with coffee.
If you try these Cottage Cheese Pumpkin Bars, I’d love to hear how they turned out! Did you add the cinnamon cream cheese frosting, chocolate chips, or both? Let me know in the comments. ❤️
High-Protein Cottage Cheese Pumpkin Bars
Description
Ingredients
For the Pumpkin Protein Bars
- 1 cup cottage cheese full-fat or 2%
- 4 large eggs at room temperature
- ½ cup pure pumpkin puree
- ¼ cup coconut oil melted and cooled slightly
- 2 teaspoons vanilla extract
- 1½ cups almond flour superfine blanched
- ½ cup vanilla protein powder
- ½ cup granulated sweetener
- 1½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup chocolate chips sugar-free or regular (optional)
For the Cinnamon Cream Cheese Frosting
- 4 oz(113g) cream cheese softened
- 2 tablespoons unsalted butter softened
- ¼ cup powdered sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1–2 tsp milk or heavy cream if needed
Instructions
- Prepare the baking pan. Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing the edges to hang over the sides so you can easily lift the bars out later.
- Blend the cottage cheese mixture. Place the cottage cheese, eggs, pumpkin puree, coconut oil, and vanilla extract in a large bowl. Blend until the mixture is silky smooth and no cottage cheese lumps remain.
- Combine the ingredients. Add the almond flour, protein powder, granulated sweetener, baking powder, pumpkin pie spice, and salt. Mix just until everything comes together into a smooth batter. Avoid overmixing.
- Stir in the chocolate chips. If you're using chocolate chips, gently fold them into the batter. You can also keep a small handful aside for the top.
- Transfer and bake. Pour the pumpkin batter into the lined pan and smooth the surface with a spatula. Sprinkle with the reserved chocolate chips, if using. Bake for 30–35 minutes, or until the middle is set and a toothpick comes out with a few moist crumbs.
- Allow the bars to cool. Leave them in the baking pan for 15 minutes before carefully lifting them out using the parchment paper. Place on a cooling rack and let them cool completely.
- Prepare the cinnamon frosting. In a mixing bowl, beat the softened cream cheese and butter until light and creamy. Mix in the powdered sweetener, vanilla extract, and cinnamon until smooth. If the frosting feels too thick, stir in a teaspoon of milk or heavy cream at a time until it reaches your preferred consistency.
- Add the frosting. Once the pumpkin bars have cooled completely, spread the cinnamon cream cheese frosting over the top in an even layer.
- Cut into squares. Slice into 9 equal bars and serve. Enjoy them immediately or refrigerate for later!
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
