This Pumpkin Cottage Cheese Bake is a cozy, protein-packed dish that combines the earthy sweetness of pumpkin with the creamy richness of cottage cheese. Lightly spiced and subtly sweet, it’s the perfect balance of comfort and nutrition—ideal for breakfast, snack time, or even a healthy dessert. The first time I made this, I was amazed at how velvety and flavorful it turned out with such simple ingredients. It’s warm, nourishing, and captures all the fall vibes in one creamy, golden bite.
Why You’ll Love This Recipe
This recipe is a delicious twist on traditional pumpkin bakes. It’s naturally high in protein, low in sugar, and gluten-free—perfect for anyone looking for a healthy yet satisfying dish. You’ll love its smooth texture, gentle sweetness, and how effortlessly it comes together. The pumpkin adds moisture and warmth, while the cottage cheese makes it rich and creamy without being heavy. It’s great served warm with a drizzle of maple syrup, a dollop of Greek yogurt, or simply on its own for a wholesome, comforting treat.
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Pumpkin Cottage Cheese Bake – Creamy, Wholesome, and Comforting
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Pumpkin Cottage Cheese Bake is a light, protein-packed, and naturally sweetened dish that combines creamy cottage cheese, spiced pumpkin purée, and a touch of maple syrup. It’s a wholesome and comforting bake perfect for breakfast, snack, or a healthy dessert option in the fall season.
Ingredients
- 1 cup pumpkin purée
- 1 cup cottage cheese
- 2 large eggs
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp oat flour or almond flour (optional, for texture)
- 2 tbsp chopped pecans or walnuts (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a small baking dish (8×8 inch or similar).
- In a blender or food processor, combine pumpkin purée, cottage cheese, eggs, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, salt, and oat flour (if using). Blend until smooth and creamy.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Sprinkle chopped nuts on top if desired.
- Bake for 35–40 minutes, or until the edges are set and the center is slightly firm to the touch.
- Allow to cool for 10 minutes before serving. Serve warm or chilled, with a drizzle of maple syrup or a dollop of Greek yogurt if desired.
Notes
- For a sweeter version, add 1–2 tbsp brown sugar or a few drops of stevia.
- This bake can be made ahead and stored in the fridge for up to 4 days.
- It’s delicious both warm and cold — try it for breakfast or as a post-workout snack.
- To make it dairy-free, substitute cottage cheese with silken tofu or a dairy-free yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin Puree: The heart of this dish, giving it that signature fall flavor and silky texture.
Cottage Cheese: Adds creaminess and protein while keeping the bake light and fluffy.
Eggs: Bind the ingredients and give the bake a custard-like consistency.
Maple Syrup or Honey: A natural sweetener that complements the pumpkin perfectly.
Vanilla Extract: Adds warmth and depth to the flavor.
Cinnamon: The classic spice for pumpkin dishes—adds cozy warmth.
Nutmeg and Ginger: Enhance the pumpkin flavor with gentle spice notes.
Salt: Balances the sweetness and enhances the overall flavor.
Oat Flour or Almond Flour (optional): For a slightly firmer texture if desired.
Chopped Nuts or Pumpkin Seeds (optional): Add a little crunch and extra nutrition.
Directions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a small baking dish (8×8 inches or similar) with butter or nonstick spray.
In a large bowl, whisk together the pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until smooth. Add the cinnamon, nutmeg, ginger, and salt, stirring until fully combined. If you’d like a thicker bake, stir in oat flour or almond flour at this stage.
Step 2: Pour and Bake
Pour the mixture into the prepared dish and smooth the top with a spatula. Sprinkle chopped nuts or pumpkin seeds on top if using.
Bake for 40–45 minutes, or until the edges are golden and the center is set but still slightly soft. A toothpick inserted in the center should come out mostly clean.
Step 3: Cool and Serve
Let the bake cool for at least 15 minutes before serving. Enjoy it warm, or chill it for a denser, pudding-like texture.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 people. Preparation time: 10 minutes. Baking time: 45 minutes. Total time: 55 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F (160°C) for 10 minutes or in the microwave for 30 seconds. You can also enjoy it cold—it tastes like pumpkin cheesecake!
Variations and Customizations
High-Protein Version: Blend the mixture before baking for a smoother, cheesecake-like texture and even protein distribution.
Savory Pumpkin Bake: Skip the sweetener and add salt, pepper, garlic powder, and Parmesan for a savory twist.
Pumpkin Cheesecake Bake: Add a bit of cream cheese along with cottage cheese for a richer texture.
Crunchy Topping: Sprinkle crushed granola or pecans on top before baking for extra texture.
Chocolate Chip Pumpkin Bake: Stir in dark chocolate chips for a dessert version.
Dairy-Free Option: Use dairy-free cottage cheese or blended silken tofu as a substitute.
Gluten-Free: Use almond flour instead of oat flour.
Mini Bakes: Divide the mixture into ramekins for individual portions—bake 25–30 minutes.
Spiced Latte Version: Add a teaspoon of instant espresso powder for a coffee-infused fall treat.
Pumpkin Banana Bake: Mix in one mashed banana for extra sweetness and moisture.
FAQs
Can I blend the mixture for a smoother texture?
Yes, blending it before baking makes it extra creamy and smooth.
Can I use fresh pumpkin?
Absolutely—just steam and puree it before measuring.
Can I make it ahead of time?
Yes, it keeps well in the fridge and tastes great reheated or chilled.
Can I use ricotta cheese instead of cottage cheese?
Yes, ricotta gives a slightly denser, creamier texture.
Can I make it sugar-free?
Yes, use a sugar-free sweetener like stevia or monk fruit.
What size dish should I use?
An 8×8-inch baking dish works perfectly, but any similar size will do.
How do I know when it’s done baking?
The center should be set but still a bit soft, like a custard.
Can I freeze it?
Yes, slice and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Can I add protein powder?
Yes, add one scoop of unflavored or vanilla protein powder for an extra boost.
Can I serve it cold?
Definitely—it tastes amazing chilled, almost like a pumpkin pudding or cheesecake.
Conclusion
This Pumpkin Cottage Cheese Bake is the perfect fusion of cozy fall flavor and nutritious comfort. With its creamy, custard-like texture and warm pumpkin spice aroma, it’s a wholesome dish you can enjoy any time of day. Whether for breakfast, dessert, or a healthy snack, it’s satisfying, easy to make, and full of autumn charm. One bite, and you’ll see why this simple bake has become a seasonal favorite.
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