Description
Soft, creamy, and full of cozy autumn flavor! These Cottage Cheese Pumpkin Cake Bars are the perfect blend of sweet pumpkin spice and light cottage cheese creaminess. Every bite tastes like a warm fall hug.
Ingredients:
For the Cake Layer:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the Cottage Cheese Layer:
1 cup cottage cheese
4 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease. (10 minutes)
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. (3 minutes)
In another large bowl, whisk eggs, sugars, pumpkin puree, oil, and vanilla until smooth. (5 minutes)
Gradually fold in the dry ingredients until just combined — do not overmix. (3 minutes)
Pour about two-thirds of the pumpkin batter into the prepared pan. (2 minutes)
In a blender or food processor, combine cottage cheese, cream cheese, sugar, egg, and vanilla until smooth and creamy. (3 minutes)
Spoon the cottage cheese mixture over the pumpkin layer, then swirl gently with a knife for a marbled look. (2 minutes)
Pour the remaining pumpkin batter on top, spreading evenly. (2 minutes)
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. (40 minutes)
Let cool completely before cutting into bars. Chill for 1 hour for best texture. (1 hour 10 minutes)
Prep Time: 20 minutes | Baking Time: 40 minutes | Cooling Time: 1 hour 10 minutes | Total Time: 2 hours 10 minutes
Kcal: 320 kcal | Servings: 9–12 bars
#PumpkinBars #FallDesserts #CottageCheeseBaking #CozyTreats
Step-by-Step Guide
Follow this detailed guide for perfect bars. First, preheat your oven and prepare your pan. Whisk all dry cake ingredients thoroughly to ensure even spice distribution. In a separate bowl, combine the wet cake ingredients until perfectly smooth. Gently fold the dry mix into the wet, stopping as soon as no flour streaks remain. Spread most of this batter into the pan. For the cheese layer, blend all ingredients until completely lump-free for a silky texture. Spoon this over the pumpkin base and use a knife to create gentle swirls. Finally, top with the reserved pumpkin batter and spread carefully. Bake until set, cool completely, and chill for the ideal firm, creamy texture.
Serving Suggestions
These bars are versatile. Serve them chilled for a firm, cheesecake-like bite, or slightly warmed for a softer texture. A dollop of whipped cream or a drizzle of caramel sauce enhances the fall flavors beautifully. For a festive touch, sprinkle with chopped pecans or a dusting of cinnamon sugar. They pair wonderfully with a hot cup of coffee, chai tea, or apple cider.
How-to Summary
In summary: mix dry ingredients, mix wet pumpkin ingredients, combine for cake batter. Blend cottage cheese layer ingredients until smooth. Layer 2/3 pumpkin batter, all cheese mixture (swirled), then remaining pumpkin batter in a prepared 8×8 pan. Bake at 350°F for 35-40 minutes. Cool completely and chill before slicing.
Frequently Asked Questions
Can I use a different type of cheese? For the best texture, stick with full-fat cottage cheese and cream cheese. Low-fat versions may make the layer too runny. Ricotta can be a substitute for cottage cheese but will yield a grainier texture.
My swirls disappeared while baking. What happened? Over-swirling can cause the layers to blend. For defined marbling, make just a few gentle figure-eight motions with a knife.
Can I make these bars ahead of time? Absolutely. These bars store excellently. Keep them covered in the refrigerator for up to 4 days, making them a perfect make-ahead dessert.
How do I know when they are fully baked? The edges will be lightly golden and set. The center should have a slight jiggle, but a toothpick inserted should come out with moist crumbs, not wet batter.
Can I freeze these pumpkin bars? Yes. Slice and freeze in a single layer on a baking sheet before transferring to an airtight container. Thaw overnight in the refrigerator.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to tough, dense bars. Mix until just combined.
- Using a cold cream cheese: Ensure it is fully softened to blend smoothly without lumps in the cheese layer.
- Skipping the chill time: Cutting into warm bars will result in a messy slice. Chilling sets the creamy layer for clean cuts.
- Not lining the pan: Always use parchment paper with overhang for easy removal and slicing.
Conclusion
These Cottage Cheese Pumpkin Cake Bars are a delightful and unique twist on classic fall desserts. They masterfully balance the warm, spiced flavor of pumpkin with a surprisingly light and creamy cheese layer. By following the detailed steps and avoiding common pitfalls, you can create an impressive treat that’s perfect for any autumn gathering or cozy night in. Enjoy the process and the delicious, hug-in-a-bar result!