High-Protein Cottage Cheese Pumpkin Bars
These Cottage Cheese Pumpkin Protein Bars are soft, moist, and full of pumpkin spice flavor. Each bar has 15g of protein and a tender, cake-like texture. Enjoy them with chocolate chips or a layer of cinnamon cream cheese frosting!
Servings: 9 bars
Calories: 296kcal
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
Serving Size: This recipe makes 9 bars. One serving is 1/9 of the finished 8×8-inch pan.
Nutrition: Nutrition information will vary depending on the protein powder, sweetener, and whether you include the optional chocolate chips and cream cheese frosting.
Nutrition
Serving: 1bar | Calories: 296kcal | Carbohydrates: 11g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 178mg | Potassium: 171mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2358IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg | Net Carbs: 8g