Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat Recipe

Introduction

This Pumpkin Cottage Cheese Bake is a wholesome and delicious fall treat that’s both easy to make and packed with protein. Perfect for breakfast or a healthy dessert, it combines creamy cottage cheese with warm pumpkin spices for a comforting flavor.

Ingredients

• 2 cups (16 oz) cottage cheese
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup rolled oats or almond flour
• ½ cup maple syrup or brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp baking powder

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
3. Step 3: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until well combined.
4. Step 4: Pour the mixture into the prepared baking dish and smooth the top evenly.
5. Step 5: Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Step 6: Let cool completely before slicing and serving to allow it to firm up.

Tips & Variations

• Use almond flour for a gluten-free option or rolled oats for extra texture and fiber.
• Swap maple syrup with honey or coconut sugar to adjust sweetness and flavor.
• Add chopped nuts or dark chocolate chips for a crunchy or decadent twist.
• For a spicier kick, increase the pumpkin pie spice to 3 teaspoons or add a pinch of ground ginger.

Storage

Store the bake covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or enjoy chilled. It also freezes well—wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can cook and puree fresh pumpkin until smooth, but be sure to drain any excess moisture to avoid a watery bake.

Is this recipe suitable for meal prep?

Absolutely. This bake keeps well in the refrigerator and makes great protein-packed breakfasts or snacks throughout the week.

Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

This Pumpkin Cottage Cheese Bake is a healthy, high-protein fall treat that combines the creamy texture of cottage cheese with the warm flavors of pumpkin and pumpkin pie spice. Easy to prepare and naturally sweetened with maple syrup or brown sugar, it’s perfect for a nutritious breakfast or dessert.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups (16 oz) cottage cheese
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup rolled oats or almond flour
• ½ cup maple syrup or brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp baking powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until well combined and smooth.
3. Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until the mixture is evenly combined.
4. Prepare to Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
5. Bake: Place the dish in the oven and bake for 40 to 45 minutes, or until the center is fully set and a toothpick inserted into the middle comes out clean.
6. Cool and Serve: Allow the bake to cool completely before slicing. Serve warm or at room temperature for a delicious fall-inspired treat.

Notes

• You can substitute rolled oats with almond flour to make it gluten-free.
• Use maple syrup to keep it naturally sweet without processed sugar.
• Ensure pumpkin puree is pure and not pumpkin pie filling to control sugar and spice levels.
• Store leftovers in the refrigerator for up to 3 days.
• This bake can be reheated gently in the microwave before serving.

Keywords: pumpkin bake, cottage cheese recipe, high protein breakfast, healthy fall recipe, pumpkin dessert, easy pumpkin recipe