These gluten free cottage cheese pumpkin cake bars are a moist, protein-packed twist on classic pumpkin bars. Blending creamy cottage cheese into the batter adds richness and tenderness, while keeping the bars lower in fat and higher in nutrition. Perfect for fall gatherings or a wholesome snack, these bars are easy to make and loved by kids and adults alike.
Ingredients
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 cup (225g) full-fat cottage cheese
- 3/4 cup (150g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup (60ml) neutral oil (such as canola or grapeseed)
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (160g) gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper or lightly grease with oil.
- Blend wet ingredients: In a blender or food processor, combine cottage cheese, pumpkin puree, eggs, oil, vanilla, and brown sugar. Blend until completely smooth, about 1 minute. Scrape down sides as needed.
- Mix dry ingredients: In a large bowl, whisk together gluten free flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine: Pour the blended wet ingredients into the dry mixture. Stir gently with a spatula until just combined and no dry streaks remain. Do not overmix.
- Add-ins: If using, fold in the nuts and/or chocolate chips until evenly distributed.
- Transfer to pan: Spread the batter evenly in the prepared baking pan. Use a spatula to smooth the top.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (but not wet batter).
- Cool: Let the cake bars cool in the pan for 20 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely.
- Slice and serve: Once cool, cut into 12-16 bars. Enjoy as-is or with a dusting of powdered sugar.
Tips
- Flour blend matters: Use a high-quality gluten free all-purpose flour that contains xanthan gum for structure. If your blend doesn’t include it, add 1/2 teaspoon per cup of flour.
- Make it dairy-free: Substitute the cottage cheese with equal parts plain dairy-free yogurt or silken tofu for a similar texture.
- Don’t overbake: Check at the 30-minute mark; overbaking can make bars dry. They should be just set in the center.
- Customize sweetness: You can reduce sugar to 1/2 cup for a less sweet bar, or use coconut sugar for a deeper flavor.
Serving Suggestions
- Serve with a dollop of Greek yogurt or whipped coconut cream for a creamy contrast.
- Drizzle with a little maple syrup or honey for extra indulgence.
- Pair with coffee, chai, or hot chocolate for a cozy snack.
- Top with a sprinkle of cinnamon sugar just before serving for a festive touch.
Variations
- Chocolate swirl: Drop spoonfuls of chocolate hazelnut spread over the batter and swirl before baking.
- Apple-pumpkin bars: Fold in 1/2 cup finely diced apple for extra moisture and flavor.
- Oat topping: Sprinkle 1/3 cup gluten free rolled oats mixed with 2 tablespoons brown sugar and 1 tablespoon melted butter over the top before baking for a crumbly finish.
- Frosted bars: Once cool, frost with a simple cream cheese or dairy-free frosting for a dessert-style treat.
Storage and Reheating
Store cooled bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If stacking, place parchment paper between layers to prevent sticking. Bars can also be frozen (wrapped individually or layered with parchment in a freezer-safe container) for up to 2 months. Thaw overnight in the refrigerator.
To reheat, warm bars gently in the microwave for 10-15 seconds per bar, or in a 300°F (150°C) oven for 5-8 minutes until just heated through. Enjoy at room temperature or slightly warm.
Frequently Asked Questions
- Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Be sure it is thick, not watery—if needed, strain excess liquid before measuring. This ensures the bars are moist, not soggy. - What type of cottage cheese is best?
Full-fat cottage cheese creates the richest texture, but low-fat can also be used. Small curd blends more smoothly; if using large curd, blend thoroughly for a creamy result. - Can I make these bars egg-free?
Yes, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit 5 minutes). The bars will be a bit denser, but still delicious. - Why do my bars seem gummy?
Gumminess is usually caused by underbaking or using a flour blend with too much starch. Check doneness with a toothpick, and use a recommended gluten free flour blend with balanced ingredients. - Can I double the recipe?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. Increase bake time to 38-45 minutes, checking for doneness around 38 minutes. - Is it possible to make muffins with this batter?
Yes, this batter works well for muffins. Divide into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
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Gluten Free Cottage Cheese Pumpkin Cake Bars Recipe Guide