Gooey Pumpkin Spice Cottage Cheese Protein Blondies

These pumpkin spice cottage cheese blondies are soft, chewy and packed with cozy fall flavors. Made with pumpkin purée, cottage cheese, almond flour and optional protein powder, they’re an easy high-protein treat for pumpkin lovers who want something sweet without making a complicated dessert.

The cottage cheese is the secret ingredient that gives these blondies extra protein while keeping the texture soft and moist. Once everything is blended together, you won’t taste it at all. You’ll just get a rich pumpkin flavor, creamy peanut butter and plenty of sweet white chocolate chips in every bite.

This pumpkin blondies recipe is made with simple ingredients and comes together quickly in a high-speed blender or food processor. It’s the perfect fall treat for meal prep, afternoon snacking or satisfying your sweet tooth during pumpkin season.

Why You’ll Love These Pumpkin Cottage Cheese Blondies

• Packed with protein: Cottage cheese and protein powder add extra protein to every serving. Around 17 grams of protein if you use protein powder and around 15-16 grams if you don't.
• Easy to make: The wet ingredients are blended together before being combined with the dry ingredients.
• Full of fall flavor: Pumpkin purée, vanilla extract and pumpkin pie spice create the ultimate cozy combination.
• Soft and chewy: These pumpkin spice blondies have a tender center and chewy texture.
• Gluten-free: Almond flour keeps the recipe naturally gluten-free.
• Perfect for meal prep: Store them in an airtight container in the fridge for an easy snack throughout the week.

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Pumpkin Spice Blondies Ingredients & Tested Substitutions

Pumpkin Purée

Use plain canned pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, while pumpkin purée is simply cooked pumpkin.

Pumpkin adds moisture, natural sweetness and plenty of seasonal pumpkin flavor to these chewy bars.

Cottage Cheese

Cottage cheese gives the blondies a creamy texture while adding around 16 grams of protein per blondie without making them taste overly cheesy.

Full-fat or low-fat cottage cheese should both work, although a higher-fat cottage cheese may produce a slightly richer texture.

Cinnamon Roll Protein Powder

Cinnamon roll protein powder enhances the warm fall flavors in this recipe. Vanilla protein powder is also a great option if that is what you already have on hand.

Different protein powders absorb moisture differently, so the batter may need a small adjustment depending on the brand you use. My preferred brand is Equip Foods.

Almond Flour

Be sure to use finely ground almond flour rather than almond meal. Almond flour helps create a soft, chewy texture and also provides healthy fat.

I have not tested this recipe with oat flour, coconut flour or all-purpose flour, so I cannot guarantee a direct substitution.

Pumpkin Pie Spice

Pumpkin pie spice usually includes cinnamon, ginger, nutmeg and cloves. It gives these pumpkin blondies their classic fall flavor without requiring several separate spices.

You can add an extra sprinkle of cinnamon if you prefer a stronger cinnamon sugar flavor.

Peanut Butter

Peanut butter adds richness and helps bind the blondie batter together. Use a creamy peanut butter that is well stirred before measuring.

Almond butter or cashew butter also work as a substitute, although the finished flavor and texture may vary.

Coconut Sugar

Coconut sugar adds sweetness and a caramel-like flavor similar to brown sugar.

You are able to substitute light brown sugar, but the moisture and texture of the blondies could change slightly.

Vanilla Extract

Vanilla extract brings out the sweetness of the pumpkin and white chocolate.

White Chocolate Chips

White chocolate chips add creamy sweetness and pair perfectly with pumpkin pie spice. You can fold them into the batter, sprinkle them over the top or do both.

Butterscotch chips or chocolate chunks would also be delicious for a slightly different flavor.

How to Make Pumpkin Spice Cottage Cheese Blondies

1. Prepare the pan. Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment paper to prevent sticking.

2. Blend the Cottage cheese. Add the cottage cheese to a high-speed blender or mini food processor. Blend until completely smooth and creamy, stopping to scrape down the sides with a rubber spatula as needed.

3. Combine the wet and dry ingredients. In a large mixing bowl, add the blended cottage cheese, pumpkin puree, peanut butter, vanilla and coconut sugar. Then in the same bowl add the almond flour, protein powder and pumpkin pie spice. Fold everything together using a silicone spatula until fully incorporated. The batter will be very thick but that's okay, that's what you want!

 4. Add the white chocolate chips. Fold in most of the white chocolate chips, reserving a small handful for the top.

5. Transfer batter to the baking dish. Spread the batter into the prepared baking pan and smooth it into an even layer. Sprinkle the remaining white chocolate chips over the top.

6. Bake. Bake for 20-25 minutes for softer blondies, or closer to 30 minutes if you want them more firm and cakey.

7. Cool and slice. Leave the blondies in the pan to cool completely in the fridge before slicing into squares. This helps them set (they're very gooey!)

Expert Tips & Tricks

• Blend the cottage cheese until completely smooth before adding it to the batter. Do not skip this step otherwise your blondies will have a lumpy texture.
• This is a thick batter, much thicker than most brownie recipe batters. That is exactly what you want, so don't worry!
• Use parchment paper in your prepared baking pan so the blondies lift out easily.
• For extra insurance, lightly coat the parchment paper with cooking spray.
• Once they are baked, I recommend chilling them in the fridge for 20 minutes to firm up as they are quite soft & gooey.

Optional Variations

Use Almond Butter

Swap the peanut butter for almond butter to create a milder flavor that lets the pumpkin spice stand out.

Add Pumpkin Seeds

Sprinkle pumpkin seeds over the top before baking for extra crunch and a pretty seasonal finish.

Make Them More Chocolatey

Replace the white chocolate chips with chocolate chunks or add a small amount of cocoa powder for a chocolate pumpkin variation.

Add a Cinnamon Sugar Topping

Sprinkle the top with a mixture of coconut sugar and cinnamon before baking for an extra cozy finish.

How to Store Pumpkin Cottage Cheese Blondies

Store the cooled blondies in an airtight container in the refrigerator for up to 3 to 4 days.

You can place parchment paper between layers to prevent them from sticking together.

For longer storage, wrap individual blondies in plastic wrap or aluminum foil and place them in a freezer-safe container. Freeze for up to 3 months.

Allow frozen blondies to thaw in the refrigerator or at room temperature before serving.

If You Liked This Recipe You Might Also Enjoy

Assuming you're a cottage cheese fan (and who isn't?!) here are some more of my favorite ways to use cottage cheese:

• Fudgy Brownies
• Cottage Cheese Blondies
• Gluten Free Blueberry Cottage Cheese Protein Muffins
• Easy High Protein Lemon Cake
• No Bake Lemon Cottage Cheese Cheesecake Cups
• Single Serve Pizza Bowls
• 3 Ingredient High Protein Queso Dip
• Cottage Cheese Ranch Dip
• Chocolate Mousse
• Chocolate Peanut Butter Ice Cream
• Or check out this post for 20+ of my favorite high protein cottage cheese recipes!

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!