Pumpkin Cheese Bake with Cinnamon and Maple Syrup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Pour Batter: Transfer the batter into the prepared baking dish, spreading it evenly to ensure consistent baking.
- 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.
- 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.
- 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
