Dessert

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

BySana Jeannette October 14, 2025October 14, 2025

Introduction

Enjoy a healthy and delicious fall treat with this Pumpkin Cottage Cheese Bake. Packed with protein and warm spices, it’s an easy dish perfect for breakfast or dessert during the cozy season.

The image shows a baked pumpkin dessert cut into six square pieces inside a clear glass baking dish with blue handles placed on a white marbled surface. Each piece has two main visible layers: a thick, dense, orange pumpkin cake base and a fluffy, white cream layer on top, unevenly spread with swirls of a darker brown spice, likely cinnamon, dusted generously across the cream. The dessert looks moist and soft, with the brown spice giving a textured look to the creamy layer. The middle piece is removed, revealing the sponge-like texture of the cake layer and some moist crumbs left at the bottom. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.

Step 2: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
Step 3: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until fully combined.
Step 4: Pour the mixture into the prepared baking dish and smooth the top evenly.

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

Tips & Variations

For a gluten-free version, use almond flour instead of rolled oats.

Swap maple syrup for honey or agave nectar for a different sweetness profile.
Add chopped nuts or dark chocolate chips for extra texture and flavor.
Use canned pumpkin puree labeled “100% pumpkin” to ensure the best taste and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy chilled. This bake also freezes well—wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a glass baking dish with six square pieces of a layered dessert inside. The bottom layer is a thick, soft pumpkin-colored cake with a moist texture. On top, there is a thick white layer of creamy frosting that looks fluffy and smooth. The top of the dessert is sprinkled unevenly with a generous dusting of dark brown cinnamon powder. One piece is slightly pulled out, revealing the moist texture of the cake beneath. The dish is placed on a surface with a white marbled texture; in the background, some oats in a glass jar and a pumpkin are visible, adding to the autumn feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the fresh pumpkin until smooth. Make sure it’s well-drained to avoid excess moisture affecting the bake’s texture.

Is this recipe suitable for a low-carb diet?

This recipe contains oats or almond flour for texture and binding. Using almond flour and reducing maple syrup can make it more low-carb friendly, but it’s not strictly low-carb as written.

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

★★★★★

4.6 from 779 reviews

This Pumpkin Cottage Cheese Bake is a healthy, easy-to-make, and high-protein fall treat. Combining creamy cottage cheese with pumpkin puree and warm pumpkin pie spices, this bake offers a comforting and nutritious dessert or breakfast option that is naturally sweetened with maple syrup or brown sugar and includes oats or almond flour for texture and fiber.

Author: Sana
Prep Time: 10 minutes

Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x

Category: Dessert
Method: Baking
Cuisine: American

Diet: Gluten Free

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

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking during baking.
Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until everything is evenly incorporated, forming a batter.

Prepare to Bake: Pour the batter into the greased baking dish and use a spatula to smooth the top for even baking.
Bake: Place the dish in the oven and bake for 40 to 45 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove from the oven and allow the bake to cool before slicing into portions and serving. This helps it set fully for clean slices.

Notes

You can substitute almond flour for rolled oats to make the dish lower in carbohydrates and gluten-free.
Maple syrup adds a natural sweetness and subtle flavor, but brown sugar can be used as a more traditional sweetener.
Make sure to use pure pumpkin puree, not pumpkin pie filling, as the filling contains added sugars and spices that could alter the recipe.

This bake keeps well refrigerated for up to 3 days and can be reheated gently in the microwave.
Adjust pumpkin pie spice to taste if you prefer more or less warm spice flavor.

Keywords: Pumpkin bake, Cottage cheese recipe, Healthy pumpkin dessert, High-protein pumpkin dish, Fall recipes, Pumpkin spice bake

Sana Jeannette

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