Introduction
Oh, fall! Doesn’t it just bring back those cozy memories of crisp air, colorful leaves, and the irresistible aroma of pumpkin spice wafting from the kitchen? If you’re anything like me, you probably have a special place in your heart for all things pumpkin. And today, I’ve got a recipe that’s going to become your new go-to for that pumpkin fix. These Cottage Cheese Pumpkin Pie Bars are ridiculously easy, wonderfully delicious, and will have everyone asking for the recipe. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, these bars come together in a flash!
- Easy: No fancy techniques needed here. If you can mix ingredients, you can make these!
- Giftable: Cut them up, arrange them on a cute platter, and you’ve got the perfect edible gift.
- Crowd-pleasing: Whether it’s a potluck, a family gathering, or just a Tuesday treat, these bars are always a hit.
Ingredients
Gather up these simple ingredients and let’s get started!
- 1 1/2 cups graham cracker crumbs: These create the perfect sweet and crunchy base for our bars. You can buy them pre-crushed or crush your own graham crackers in a food processor.
- 1/2 cup unsalted butter, melted: This helps bind the crumbs together and adds a rich flavor.
- 1 cup cottage cheese: This is our secret ingredient for a creamier, lighter filling than traditional pumpkin pie. Use full-fat for the best texture!
- 1 cup canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling! This is where all that gorgeous pumpkin flavor comes from.
- 3/4 cup sugar: Just enough to sweeten things up without being overly sweet.
- 3 large eggs: These help set the filling beautifully.
- 1 teaspoon vanilla extract: A little splash of vanilla adds warmth and depth.
- 1 1/2 teaspoons pumpkin pie spice: The quintessential fall spice blend! If you don’t have it, a mix of cinnamon, ginger, nutmeg, and cloves works too.
- 1/4 teaspoon salt: Balances out the sweetness and brings out all the flavors.
How to Make It
Alright, let’s get baking! It’s as easy as 1, 2, 3…
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Then, grab an 8×8 inch baking pan and line it with parchment paper. Leaving a little overhang on the sides will make it super easy to lift the bars out later.
- Make the Crust: In a medium bowl, toss together your graham cracker crumbs and melted butter. Mix them up until all the crumbs are nicely coated. Now, press this mixture evenly into the bottom of your prepared pan. I like to use the flat bottom of a glass or a measuring cup to get it nice and compact.
- Whip Up the Filling: In a separate bowl (don’t worry about washing the first one!), add your cottage cheese, pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Grab your whisk or an electric mixer and beat everything until it’s super smooth and well combined. You want to get rid of any lumps!
- Pour and Spread: Gently pour that luscious pumpkin mixture evenly over your graham cracker crust. Smooth the top with a spatula so you have a nice, even layer.
- Bake to Perfection: Pop the pan into your preheated oven and bake for about 30-35 minutes. You’ll know they’re ready when the center is set and a toothpick inserted near the middle comes out clean.
- Cool Down: This is the hardest part – waiting! Let the bars cool completely in the pan on a wire rack. This is super important for them to set up properly before you cut them. Rushing this step might lead to crumbly bars.
Substitutions & Additions
Feeling a little adventurous? Here are some ways you can make these bars your own!
- Crust Swap: No graham crackers? No problem! You can use crushed vanilla wafers, gingersnap cookies, or even shortbread for a different flavor profile.
- Spice It Up: Love cinnamon? Add an extra 1/2 teaspoon! Feeling bold? A tiny pinch of ground cloves can add a lovely depth.
- Sweetener Swap: You can experiment with brown sugar for a richer flavor, or even a touch of maple syrup (though you might need to adjust the liquid slightly).
- Cream Cheese Boost: For an extra decadent treat, you can blend 4 ounces of softened cream cheese into the cottage cheese mixture.
- Toppings Galore: Once cooled, a dollop of whipped cream or a drizzle of caramel sauce makes these bars extra special.
Tips for Success
A few little tricks to ensure your bars turn out amazing every time.
- Don’t Overmix the Filling: Once your eggs are incorporated, you don’t need to beat the filling for ages. Overmixing can sometimes lead to a tougher texture.
- Room Temperature Ingredients: While not strictly necessary for this recipe, bringing your eggs and cottage cheese to room temperature can help them combine more smoothly.
- Cooling is Key: I can’t stress this enough – let them cool completely! Patience will be rewarded with perfectly cut bars.
- Prep Ahead: You can easily make these a day in advance. They often taste even better the next day!
How to Store It
Got leftovers? Lucky you! These bars are great for storing.
Once cooled, cut the bars into your desired size. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them! Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator.
FAQs
Got a burning question? I’ve got you covered!
Q: Can I use low-fat cottage cheese?
A: While you can, I highly recommend using full-fat cottage cheese for the best creamy texture. Low-fat versions can sometimes be a bit more watery.
Q: What if I don’t have pumpkin pie spice?
A: No worries! You can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves.
Q: Can I make these gluten-free?
A: Absolutely! Simply use gluten-free graham crackers or substitute the crumbs with almond flour and a little melted butter for a delicious alternative crust.
Cottage Cheese Pumpkin Pie Bars
Equipment
- 8x8 inch baking pan Lined with parchment paper
- Medium bowl
- Separate bowl
- Whisk or electric mixer
- Spatula
- Wire rack
- Airtight container For storage
- Baking Sheet For freezing
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
Filling
- 1 cup cottage cheese Full-fat recommended
- 1 cup canned pumpkin puree Not pumpkin pie filling
- 0.75 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grab an 8x8 inch baking pan and line it with parchment paper, leaving a little overhang.
- In a medium bowl, toss together graham cracker crumbs and melted butter until coated. Press evenly into the bottom of the prepared pan.1.5 cups graham cracker crumbs
- In a separate bowl, combine cottage cheese, pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Beat until super smooth and well combined.1.5 cups graham cracker crumbs
- Gently pour the pumpkin mixture evenly over the graham cracker crust and smooth the top.
- Bake for 30-35 minutes, or until the center is set and a toothpick inserted near the middle comes out clean.
- Let the bars cool completely in the pan on a wire rack before cutting.