Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings (one 9x9-inch pan) 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
- 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.
- 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
