Pumpkin Cheese Bake with Cinnamon and Maple Syrup Recipe

Introduction

This Pumpkin Cheese Bake combines creamy cottage cheese with warm pumpkin and comforting spices to create a delightful and nutritious dish. Perfect for breakfast or a wholesome snack, it’s easy to prepare and naturally sweetened with maple syrup or honey.

Ingredients

• 2 cups cottage cheese (full-fat or 2% recommended)
• 1 cup pumpkin puree (unsweetened)
• 2 large eggs
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 tbsp oat flour (or almond flour for gluten-free)
• Optional toppings: chopped pecans, dark chocolate chips, almond butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or line it with parchment paper.
2. Step 2: In a large bowl, combine the cottage cheese, pumpkin puree, eggs, maple syrup (or honey), and vanilla extract. Mix well until smooth.
3. Step 3: Add the cinnamon, nutmeg, ginger, salt, and oat flour to the mixture. Stir until all the spices and flour are evenly incorporated.
4. Step 4: Pour the batter into the prepared baking dish and spread it out evenly.
5. Step 5: Bake for 35–40 minutes, or until the top is set and lightly golden.
6. Step 6: Remove from the oven and let it cool slightly before adding any optional toppings such as chopped pecans, dark chocolate chips, or a drizzle of almond butter.
7. Step 7: Serve warm or at room temperature for a comforting treat.

Tips & Variations

• Use almond flour instead of oat flour for a gluten-free version with a slightly nuttier flavor.
• For added texture, fold in chopped nuts or raisins before baking.
• If you prefer it sweeter, increase the maple syrup or honey slightly, but taste the batter first.
• Try adding a pinch of cloves or allspice for a deeper spice profile.

Storage

Store the pumpkin cheese bake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds or enjoy cold. It also freezes well – wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices, which will alter the recipe’s flavor and sweetness. Use plain unsweetened pumpkin puree for best results.

Is cottage cheese essential, or can I substitute with another cheese?

Cottage cheese provides a creamy texture and mild flavor that works well here. You can substitute with ricotta cheese if you prefer, but avoid stronger cheeses as they may overpower the dish.

Pumpkin Cheese Bake with Cinnamon and Maple Syrup Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

This Pumpkin Cheese Bake is a deliciously creamy, autumn-inspired dish mixing the rich flavors of pumpkin and warm spices with smooth cottage cheese. Perfect for a nutritious breakfast or a healthy dessert, it combines wholesome ingredients like pumpkin puree, eggs, and subtle sweeteners baked to a velvety, golden finish. This recipe is naturally gluten-free when using almond flour and customizable with optional toppings such as chopped pecans, dark chocolate chips, or almond butter for added texture and indulgence.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cottage cheese (full-fat or 2% recommended)
• 1 cup pumpkin puree (unsweetened)
• 2 large eggs
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 tbsp oat flour (or almond flour for gluten-free)

Optional Toppings

• Chopped pecans
• Dark chocolate chips
• Almond butter

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it lightly or lining it with parchment paper to prevent sticking.
2. Mix Ingredients: In a large mixing bowl, combine the cottage cheese, pumpkin puree, eggs, maple syrup (or honey), and vanilla extract. Stir well until all ingredients are evenly incorporated and the mixture is smooth.
3. Add Spices and Flour: Add ground cinnamon, nutmeg, ginger, salt, and oat or almond flour to the bowl. Mix thoroughly until the batter is uniform and free of lumps.
4. Pour Batter: Transfer the batter into the prepared baking dish, spreading it evenly to ensure consistent baking.
5. Bake the Mixture: Bake in the preheated oven for 35 to 40 minutes or until the edges are set and a toothpick inserted in the center comes out clean.
6. Cool and Add Toppings: Allow the baked pumpkin cheese to cool slightly. Add optional toppings like chopped pecans, dark chocolate chips, or almond butter to enhance flavor and texture as desired.
7. Serve: Serve warm or at room temperature as a satisfying breakfast, snack, or dessert option.

Notes

• Use almond flour instead of oat flour to make this recipe gluten-free.
• For a lower sugar option, reduce the maple syrup or substitute with a sugar-free sweetener.
• Full-fat cottage cheese provides a creamier texture, but 2% works well for a lighter version.
• Make sure pumpkin puree is unsweetened to control the sweetness level.
• Baking time might vary slightly depending on oven; watch for a golden top and firm consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: pumpkin bake, cottage cheese recipe, pumpkin puree dessert, gluten-free breakfast, healthy pumpkin bake, autumn recipes, baked pumpkin dish