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

Introduction

This Pumpkin Cottage Cheese Bake is a healthy and easy fall treat packed with protein. Combining creamy cottage cheese with pumpkin and warm spices, it’s perfect for breakfast or a cozy snack.

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 the 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 with a spatula.
5. Step 5: Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Step 6: Allow the bake to cool before slicing and serving.

Tips & Variations

• For a nut-free version, use rolled oats instead of almond flour.
• Swap maple syrup for honey or agave nectar for a different sweetness.
• Add chopped nuts or dried cranberries on top before baking for extra texture.
• Use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling, to avoid added sugars and spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-45 seconds or until warmed through. This bake can also be frozen 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 fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first. Make sure it’s smooth and has a similar consistency to canned pumpkin puree for best results.

Is this recipe suitable for a gluten-free diet?

It can be gluten-free if you use certified gluten-free oats or replace oats with almond flour. Always check ingredient labels to ensure they are gluten-free.

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

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★★★★★

4.7 from 99 reviews

This Pumpkin Cottage Cheese Bake is a healthy, easy, and high-protein fall treat that’s perfect for breakfast or dessert. Combining creamy cottage cheese with aromatic pumpkin puree and warm pumpkin pie spices, this bake offers a nutritious and flavorful option that’s gluten-free and packed with protein. The use of rolled oats or almond flour adds texture and fiber, while maple syrup provides natural sweetness without overpowering the pumpkin flavor.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 9 servings (1 square each from 9×9-inch dish) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 cups (16 oz) cottage cheese
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)

Dry Ingredients

• ½ cup rolled oats or almond flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder

Sweetener and Flavorings

• ½ cup maple syrup or brown sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy cleanup.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla extract until smooth and well combined.
3. Add Dry Ingredients: Stir the rolled oats or almond flour, pumpkin pie spice, and baking powder into the wet mixture. Mix just until evenly incorporated to maintain the bake’s tender texture.
4. Prepare for Baking: Pour the batter into the prepared baking dish and smooth the top with a spatula for even cooking and a neat appearance.
5. Bake: Place the dish in the oven and bake for 40 to 45 minutes. The bake is done when the center is set and a toothpick inserted comes out clean.
6. Cool and Serve: Remove the bake from the oven and allow it to cool completely before slicing. This helps it set further and makes slicing easier. Serve as a nutritious breakfast or a healthy dessert option.

Notes

• You can substitute rolled oats with almond flour for a gluten-free and lower-carb option.
• Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
• Maple syrup adds a natural sweetness, but you can also use brown sugar if preferred.
• Let the bake cool fully to enhance texture and ease of slicing.
• This recipe can be easily doubled to feed a larger group.
• Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.

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