High-Protein Pumpkin Cake Bars

These soft, lightly sweet pumpkin cake bars are packed with protein and bake up with a tender, custardy center.

Ingredients

• 1 cup cottage cheese
• 3/4 cup pumpkin puree
• 2 large eggs
• 1/2 cup oat flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon raw honey
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a small square baking pan, about 8×8 inches, with parchment paper.
2. Add the cottage cheese to a blender and blend until completely smooth.
3. Add the pumpkin puree and eggs to the blender, then blend again until the mixture is creamy and fully combined.
4. Pour the blended mixture into a bowl and stir in the oat flour, cinnamon, honey, vanilla extract, and salt until a smooth batter forms.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 28 to 35 minutes, or until the center is set and the edges are lightly golden.
7. Let the bars cool completely in the pan, then slice into squares and serve.

Tip: For the cleanest slices and best texture, chill the bars for 30 to 60 minutes after cooling before cutting.