Pumpkin Cottage Cheese Bake Recipe

Introduction

This Pumpkin Cottage Cheese Bake is a cozy, protein-packed dessert perfect for fall. With a creamy texture and warm spices, it delivers comforting flavors without being overly sweet. It’s easy to prepare and makes a great breakfast or snack option.

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 well combined.
3. Step 3: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until evenly mixed.
4. Step 4: Pour the mixture into the prepared baking dish and smooth the top with a spatula.
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 nuttier flavor, use almond flour instead of oats and add chopped walnuts on top before baking.
• Adjust sweetness by using more or less maple syrup or brown sugar according to your taste.
• Serve warm with a dollop of Greek yogurt or a drizzle of honey for extra creaminess.
• To make it dairy-free, substitute cottage cheese with a vegan alternative and use almond flour.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or until warmed through. You can also freeze portions 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?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can affect the taste and texture of the bake.

Is it possible to make this recipe gluten-free?

Yes, simply use almond flour or certified gluten-free oats to keep the recipe gluten-free without compromising flavor or texture.

Pumpkin Cottage Cheese Bake Recipe

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★★★★★

4.6 from 125 reviews

• Author: Harry
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Pumpkin Cottage Cheese Bake is a wholesome and comforting fall-inspired dish combining creamy cottage cheese, pumpkin puree, and warm spices. Naturally sweetened with maple syrup, it’s a perfect nutritious breakfast or dessert option that’s easy to prepare and packed with protein and fiber.

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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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking during baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until well combined and smooth.
3. Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until the mixture is evenly blended.
4. Prepare for Baking: Pour the batter into the greased baking dish and smooth the top with a spatula to ensure even cooking.
5. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the center is fully set and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bake to cool before slicing it into portions. Serve warm or at room temperature as a nutritious breakfast 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 if preferred.
• Make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
• Letting the bake cool helps it set better and makes slicing easier.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pumpkin cottage cheese bake, pumpkin breakfast bake, healthy pumpkin recipe, gluten free pumpkin bake, high protein breakfast, autumn recipes