Quick Description
This Pumpkin Spice Cottage Cheese Bake is a warm, comforting, high-protein dish that tastes like fall in every bite. Creamy cottage cheese, real pumpkin purée, cozy pumpkin-pie spices, and natural sweetness come together in a soft, lightly custardy bake that works beautifully for breakfast, snack, or a healthier dessert.
Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Total Time: ~55 minutes
Ingredients List
- 2 cups cottage cheese (full-fat or low-fat)
- 3 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup rolled oats (or almond flour for lower-carb)
- ½ cup maple syrup or brown sugar
- 2 tsp pumpkin pie spice
Optional Add-Ins:
- 1 tsp vanilla extract
- Pinch of salt (enhances sweetness)
- ¼ cup chopped pecans or walnuts
- ¼ cup chocolate chips
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish or line with parchment paper.
Step 2: Blend the Base
Add cottage cheese, eggs, pumpkin purée, maple syrup (or brown sugar), pumpkin pie spice, vanilla (if using), and salt to a blender or food processor.
Blend until completely smooth and creamy.
Step 3: Add the Dry Ingredient
Stir in rolled oats (or almond flour) until fully combined.
If using nuts or chocolate chips, fold them in now.
Step 4: Bake
Pour mixture into prepared baking dish and spread evenly.
Bake for 40–45 minutes, until the center is set and the top is lightly golden.
Step 5: Cool & Serve
Let cool for 10–15 minutes before slicing.
Serve warm or chilled.
Additional Notes
- Blending the cottage cheese creates a smooth, cheesecake-like texture.
- Rolled oats give a heartier, breakfast-style bake; almond flour keeps it softer and lower-carb.
- Not overly sweet — adjust sweetness to taste if needed.
Dietary Info
- High-Protein
- Vegetarian
- Gluten-Free Option (use certified GF oats or almond flour)
- Refined-Sugar Optional (maple syrup option)
Recipe Variations & Serving Suggestions
- Protein Boost: Add 1 scoop vanilla protein powder
- Cream Cheese Swirl: Swirl in softened cream cheese before baking
- Pumpkin Cheesecake Style: Top with whipped cream or Greek yogurt
- Serve with: coffee, tea, or a drizzle of maple syrup
Storage & Make-Ahead
- Fridge: Store covered up to 4 days
- Freezer: Freeze individual slices up to 2 months
- Reheat: Microwave or enjoy chilled
FAQs
Q: Can I taste the cottage cheese?
No — once blended and baked, it tastes creamy and mildly sweet.
Q: Can I make this dairy-free?
Use dairy-free cottage cheese alternatives and adjust baking time slightly.
Q: Is this good for breakfast?
Absolutely — it’s filling, protein-rich, and perfect for meal prep.
