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

Introduction

This Pumpkin Cottage Cheese Bake is a healthy and easy way to enjoy the flavors of fall. Packed with protein and warm spices, it makes a perfect breakfast or snack that’s both satisfying and nutritious.

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 combined.
4. Step 4: Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Step 5: Bake for 40–45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
6. Step 6: Allow the bake to cool before slicing and serving.

Tips & Variations

• For a nut-free version, use rolled oats instead of almond flour.
• Add a handful of chopped nuts or chocolate chips for extra texture and flavor.
• Swap maple syrup for honey or agave nectar to adjust sweetness to your liking.
• Serve with a dollop of Greek yogurt or a drizzle of nut butter for added richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 20–30 seconds or until warm. This bake also freezes well—wrap portions tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

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 roast and blend fresh pumpkin to make your own puree. Make sure to cook and soften the pumpkin fully, then blend until smooth before measuring the required 1 cup.

Is this recipe gluten-free?

It can be gluten-free if you use almond flour or certified gluten-free rolled oats. Regular oats may contain gluten due to cross-contamination, so check the packaging if you have gluten sensitivities.

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

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★★★★★

4.8 from 373 reviews

This Pumpkin Cottage Cheese Bake is a healthy, high-protein fall treat that’s both easy to make and delicious. Combining creamy cottage cheese with seasonal pumpkin puree and warm spices, this bake is perfect for a nutritious breakfast or dessert. Naturally sweetened with maple syrup and enriched with oats or almond flour for added fiber, it offers a comforting dish that balances flavor and wholesome ingredients.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 9 servings (one 9×9-inch pan) 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 and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to ensure easy removal of the bake.
2. Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until the mixture is smooth and combined.
3. Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder into the wet mixture, gently folding until incorporated.
4. Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
5. Bake the Dish: Place in the oven and bake for 40–45 minutes, or until the center is fully set and a toothpick inserted comes out clean.
6. Cool and Serve: Remove from the oven, allow it to cool completely before slicing into portions and serving.

Notes

• You can substitute rolled oats with almond flour for a gluten-free version.
• Maple syrup offers a natural sweetener alternative to brown sugar.
• Ensure to use pure pumpkin puree, not pumpkin pie filling, for best results.
• Letting the bake cool fully helps it set and slice neatly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: pumpkin cottage cheese bake, high protein pumpkin bake, healthy fall dessert, easy pumpkin breakfast, pumpkin spice bake, cottage cheese recipes, gluten free pumpkin bake