Introduction

This Pumpkin Cottage Cheese Bake is a delightful and nutritious twist on traditional pumpkin desserts. Combining creamy cottage cheese with warm spices and pumpkin puree, it offers a comforting dish perfect for fall or any time you crave a cozy treat.

A square piece of golden pumpkin cake with a moist texture sits in the center of a white plate with subtle speckles. On top of the cake is a thick dollop of white cream, sprinkled lightly with cinnamon powder. A gold spoon lies next to the cake on the plate. The setting is on a white marbled surface, with a white textured vase and a small pumpkin in the blurred background, giving a cozy, autumn feeling. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
Step 2: In a large mixing bowl, combine the cottage cheese, eggs, pumpkin puree, and vanilla extract. Mix until smooth.
Step 3: Add the rolled oats or almond flour, maple syrup or brown sugar, pumpkin pie spice, and baking powder. Stir until all ingredients are well incorporated.
Step 4: Pour the mixture into the prepared baking dish, spreading it evenly.
Step 5: Bake for 40-45 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
Step 6: Let it cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

For a nut-free version, use rolled oats instead of almond flour.
Add chopped nuts or dried cranberries for extra texture and flavor.
Swap maple syrup with honey or agave syrup to suit your taste preferences.
If you prefer a sweeter bake, increase the sweetener by 2 tablespoons.
Use fresh pumpkin puree by roasting and blending pumpkin for the best flavor.

Storage

Store the pumpkin cottage cheese bake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or enjoy chilled. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A piece of thick, golden-yellow cornbread sits in the middle of a white plate with a speckled pattern. On top of the cornbread is a large dollop of creamy white whipped topping, sprinkled lightly with cinnamon or nutmeg. The cornbread looks soft and moist, with a slightly crumbly texture on the sides. Next to the plate is a small white ceramic bowl and a wooden spoon, resting on a white marbled surface. The background includes a hint of pumpkin-orange color and a rustic wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cottage cheese?

Cottage cheese provides a creamy texture and mild flavor, but ricotta can be a good substitute if you prefer a smoother consistency.

Is this recipe suitable for a gluten-free diet?

Yes, using almond flour instead of rolled oats makes this bake gluten-free. Just ensure your oats are certified gluten-free if you choose to use them.

Pumpkin Cottage Cheese Bake Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Pumpkin Cottage Cheese Bake is a delightful, protein-packed breakfast or snack option that combines creamy cottage cheese and pumpkin puree with warm spices for a comforting, nutritious dish. Sweetened naturally with maple syrup and perfectly spiced with pumpkin pie seasoning, it offers a wholesome alternative to traditional baked goods that is both satisfying and easy to prepare.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish to a perfect set and warm texture.
Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla extract. Whisk until the mixture is smooth and fully combined to ensure an even texture throughout the bake.
Add Dry Ingredients: Stir in the rolled oats (or almond flour), pumpkin pie spice, and baking powder into the wet mixture. Fold gently until all ingredients are evenly distributed, being careful not to overmix.
Prepare Baking Dish: Lightly grease a medium-sized baking dish (approximately 8×8 inches) or line it with parchment paper to prevent sticking and allow for easy removal after baking.
Pour and Smooth: Pour the batter evenly into the prepared baking dish. Use a spatula to smooth the top for an even bake and attractive presentation.
Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
Cool and Serve: Remove the dish from the oven and allow it to cool slightly. Serve warm or at room temperature as a hearty breakfast, snack, or dessert.

Notes

You can substitute rolled oats with almond flour for a gluten-free version.
Use maple syrup for a natural sweetener or brown sugar for a richer flavor.
The pumpkin pie spice can be adjusted to taste; add more for extra warmth or less for a subtle flavor.
Ensure the pumpkin puree used is not pumpkin pie filling, which contains added sugars and spices.
Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: pumpkin bake, cottage cheese recipe, healthy breakfast, protein packed, gluten-free pumpkin dish, autumn recipe, pumpkin dessert