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