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Recipe by Carly Knowles, MS, RDN, LD

Carly Knowles, MS, RDN, LD is a masters-educated Registered Dietitian Nutritionist and Certified Doula. Combining her expertise in nutrition with her love and passion for cooking, Carly helps moms nourish themselves and their families with seasonal whole foods.

Pumpkin Pie Cottage Cheese-Cake Bars

What’s the secret to this incredibly delicious and nutritious recipe? Cottage cheese! We've harnessed the power of this dairy superstar to create a protein-rich treat that will keep your kids energized throughout the school day. Pumpkin puree adds a burst of vitamins while the warming spices deliver that classic autumn flavor. Plus, they're sweetened with only a little coconut sugar, keeping sugar levels in check. Bon appétit!

10 MIN PREP
35 MIN COOK
45 MIN TOTAL
9 servings
Ingredients
2 cups Organic Valley 4% Milkfat Small Curd Cottage Cheese
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4 Organic Valley Eggs
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Pumpkin Puree
1 cup pumpkin puree
Pumpkin Puree
A bowl of whole wheat flour.
¼ cup protein powder (optional)
A bowl of whole wheat flour.
Ground Cinnamon
1 teaspoon ground cinnamon
Ground Cinnamon
¼ teaspoon ground cloves
A piece of ginger root.
¼ teaspoon ground ginger
A piece of ginger root.
Two nutmegs with ground nutmeg on the side.
¼ teaspoon ground nutmeg
Two nutmegs with ground nutmeg on the side.
A small bowl of sugar.
½ cup coconut sugar
A small bowl of sugar.
A bowl of whole wheat flour.
¼ cup whole wheat flour
A bowl of whole wheat flour.

Directions

Preheat oven to 350 F. Line an 8 x 8-inch square cake pan with parchment paper and set aside.
Combine all the ingredients except whole wheat flour in a blender and blend on high for 30-60 seconds until all the ingredients are fully incorporated and the batter is smooth. Add the flour and pulse for an additional 10 seconds (avoid overmixing).
Pour the batter into the lined cake pan and bake 30-35 minutes until the bars are lightly browned and there’s a slight jiggle but a knife comes out clean. Do not overbake or the texture of the bars will become chunky from the eggs overcooking.
Remove bars from the oven and let cool for at least 20 minutes before cutting into bars. Serve immediately. For a firmer texture, you can refrigerate bars for 2 hours or overnight. Store bars in an airtight container with a lid in the refrigerator for three to four days.
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