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Pumpkin Cottage Cheese Bake Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish to a perfect set and warm texture.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://spatulaqueen.com/pumpkin-cottage-cheese-bake-recipe/