Pumpkin Cottage Cheese Bake Recipe

Introduction

This Pumpkin Cottage Cheese Bake is a creamy, protein-packed dessert that captures the warm, cozy flavors of fall. Combining smooth pumpkin puree with cottage cheese and comforting spices, it’s perfect for a wholesome breakfast or a healthy treat any time of day.

Ingredients

• 2 cups cottage cheese (full-fat or 2% recommended)
• 1 cup pumpkin puree (unsweetened, not pumpkin pie filling)
• 2 eggs
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 tbsp oat flour (or almond flour for gluten-free)
• Optional toppings: chopped pecans, dark chocolate chips, or almond butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease or line a baking dish with parchment paper.
2. Step 2: In a blender or food processor, combine the cottage cheese, pumpkin puree, eggs, maple syrup (or honey), and vanilla extract. Blend until the mixture is silky smooth.
3. Step 3: Add the cinnamon, nutmeg, ginger, salt, and oat flour to the blender. Pulse a few times just to mix evenly.
4. Step 4: Pour the smooth batter into the prepared baking dish and spread it evenly.
5. Step 5: Sprinkle your choice of optional toppings on top, if using.
6. Step 6: Bake for 45–50 minutes until the edges are set and the center is firm but still slightly jiggly.
7. Step 7: Remove from the oven and let cool briefly before slicing and serving warm or at room temperature.

Tips & Variations

• For a gluten-free version, substitute oat flour with almond flour or finely ground gluten-free oats.
• If you prefer less sweetness, reduce the maple syrup or honey to 2 tbsp.
• Adding a pinch of cloves or allspice enhances the fall spice profile for a deeper flavor.
• Try topping with a dollop of Greek yogurt or a sprinkle of cinnamon sugar for extra indulgence.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy chilled. This bake also freezes well—wrap tightly and freeze 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 pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling usually contains added sugars and spices. For best results, use pure, unsweetened pumpkin puree.

Will the texture be grainy because of the cottage cheese?

Blending the cottage cheese until smooth eliminates any graininess, leaving you with a creamy, silky bake.

Pumpkin Cottage Cheese Bake Recipe

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★★★★★

4.6 from 129 reviews

This Pumpkin Cottage Cheese Bake is a creamy, protein-packed fall-inspired dessert or breakfast option that combines rich cottage cheese with vibrant pumpkin puree and warm spices. Blended to silky smoothness and gently sweetened with maple syrup or honey, this bake is moist, sliceable, and perfect for a cozy seasonal treat. Optional toppings like pecans or dark chocolate chips add crunch and indulgence.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Base Ingredients

• 2 cups cottage cheese (full-fat or 2% preferred)
• 1 cup pumpkin puree (unsweetened, not pumpkin pie filling)
• 2 eggs
• ¼ cup maple syrup or honey (or monk fruit maple syrup for sugar-free)
• 1 tsp vanilla extract

Spices & Seasonings

• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt

Flour

• 2 tbsp oat flour (or almond flour for gluten-free option)

Optional Toppings

• Chopped pecans
• Dark chocolate chips
• Drizzle of almond butter

Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
2. Prepare the Base: In a blender or food processor, combine the cottage cheese and pumpkin puree. Blend until the mixture becomes smooth and silky, eliminating any lumps for a creamy texture.
3. Add Eggs and Sweetener: Add eggs, maple syrup (or your chosen sweetener), and vanilla extract to the blender. Blend again until all ingredients are fully incorporated, ensuring the batter is uniform.
4. Mix Spices & Flour: In a separate bowl, whisk together ground cinnamon, nutmeg, ground ginger, salt, and oat flour. Slowly add this dry mixture to the wet ingredients and gently mix until combined, creating a spiced, well-integrated batter.
5. Transfer to Baking Dish: Lightly grease a baking dish (an 8×8 inch dish works well) and pour the batter evenly into it. Smooth the top with a spatula for even baking.
6. Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the edges are set, the center is firm to the touch, and a toothpick inserted comes out clean.
7. Add Toppings (Optional): Remove the bake from the oven and immediately sprinkle with optional toppings such as chopped pecans, dark chocolate chips, or drizzle almond butter if desired.
8. Cool and Serve: Allow the bake to cool for at least 10-15 minutes before slicing. This helps the texture to set perfectly, making it easier to cut and enhancing the flavors.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Full-fat or 2% cottage cheese provides the best texture; however, any fat content can work.
• For a gluten-free version, substitute oat flour with almond flour.
• Adjust sweetness to taste by varying maple syrup or honey quantities or using sugar-free alternatives.
• Make oat flour at home by blending rolled oats until fine, if unavailable.
• Let the bake cool before slicing for better texture and cleaner cuts.
• Optional toppings add texture and flavor contrast; feel free to customize based on preference.

Keywords: pumpkin bake, cottage cheese dessert, pumpkin puree recipe, fall bake, protein packed dessert, gluten-free dessert, healthy pumpkin recipe