Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat Recipe

Introduction

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 and warm spices, it’s perfect for breakfast or dessert.

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. Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
3. Step 3: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until well combined.
4. Step 4: Pour the mixture into the prepared baking dish and smooth the top evenly.
5. Step 5: Bake for 40–45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
6. Step 6: Let the bake cool before slicing and serving.

Tips & Variations

• For a nut-free option, use rolled oats instead of almond flour.
• Add chopped pecans or walnuts on top before baking for extra texture and flavor.
• Use pure maple syrup for a natural sweetness or brown sugar for a richer taste.
• Serve warm with a dollop of Greek yogurt or a drizzle of honey.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for about 20-30 seconds or until warmed through. This bake also freezes well; 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 that will alter the flavor and texture. Use plain pumpkin puree for best results.

Is this recipe gluten-free?

It can be gluten-free if you use almond flour or certified gluten-free oats. Regular rolled oats may contain gluten unless labeled gluten-free.

Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat Recipe

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4.6 from 87 reviews

This Pumpkin Cottage Cheese Bake is a healthy, easy, and high-protein fall treat. Combining creamy cottage cheese with pumpkin puree and warm spices, it creates a deliciously moist and flavorful dish perfect for breakfast, dessert, or a nutrient-packed snack. With natural sweetness from maple syrup and a subtle oat or almond flour base, it’s a wholesome option that satisfies seasonal cravings while keeping nutrition in focus.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to ensure the bake doesn’t stick.
2. 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 well combined.
3. Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder gently until incorporated evenly throughout the mixture.
4. Transfer and Smooth: Pour the batter into the prepared baking dish and use a spatula to smooth the top for even baking.
5. Bake: Place the baking dish into the oven and bake for 40 to 45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
6. Cool and Serve: Allow the bake to cool completely before slicing into portions. Serve as a nutritious breakfast or dessert option.

Notes

• You can substitute rolled oats with almond flour for a gluten-free version.
• Maple syrup adds natural sweetness but you may adjust the quantity or use brown sugar as preferred.
• Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling to avoid extra sugars and spices.
• This bake is best served cooled but can be warmed slightly before eating if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Pumpkin cottage cheese bake, high protein pumpkin bake, healthy pumpkin recipe, fall breakfast bake, pumpkin casserole