Pumpkin Cottage Cheese Bake
This Pumpkin Cottage Cheese Bake is a wholesome, high-protein fall treat that’s creamy, cozy, and lightly sweetened with maple syrup or brown sugar. 🎃✨ Perfect for breakfast, snack, or a healthy dessert — it’s packed with protein, fiber, and warm pumpkin spice flavor!
Equipment
- Mixing Bowl
- Whisk or Blender
- Baking Dish
- Spatula
- Oven
Ingredients
Main Ingredients
- 2 cups cottage cheese (16 oz)
- 3 large eggs
- 1 cup pumpkin purée not pumpkin pie filling
- 1/2 cup rolled oats or almond flour use almond flour for gluten-free option
- 1/2 cup maple syrup or brown sugar to taste
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- In a large bowl, combine cottage cheese, eggs, and pumpkin purée. Mix or blend until smooth and creamy.
- Add rolled oats or almond flour, maple syrup or brown sugar, and pumpkin pie spice. Stir until all ingredients are evenly incorporated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35–40 minutes, or until the top is set and edges are lightly golden.
- Allow to cool slightly before serving warm, or chill for a few hours for a firmer texture.
Notes
Use almond flour for a gluten-free version with a nutty flavor. Serve warm with a dollop of Greek yogurt or a sprinkle of cinnamon for extra creaminess and aroma. Store leftovers in the fridge for up to 4 days and enjoy chilled or gently reheated.