Pumpkin Cottage Cheese Bake Recipe

Introduction

This Pumpkin Cottage Cheese Bake is a cozy and nutritious dessert that’s perfect for autumn or any time you crave something warm and comforting. Combining creamy cottage cheese with pumpkin and warm spices, it’s both satisfying and wholesome.

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

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
3. Step 3: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until well combined.
4. Step 4: Pour the mixture into the prepared baking dish and smooth the top evenly.
5. Step 5: Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Step 6: Allow the bake to cool before slicing and serving.

Tips & Variations

• For a nut-free option, use rolled oats instead of almond flour.
• Add a handful of chopped nuts or raisins for extra texture.
• Top with a dollop of Greek yogurt or a drizzle of honey for serving.
• Make it dairy-free by substituting with a plant-based cottage cheese alternative.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or enjoy cold. 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

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices, which can alter the flavor and sweetness of the bake.

Can I make this recipe gluten-free?

Yes, use almond flour instead of rolled oats to keep the recipe gluten-free. Make sure to choose certified gluten-free oats if you prefer oats but need to avoid gluten.

Pumpkin Cottage Cheese Bake Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

This Pumpkin Cottage Cheese Bake is a warm, cozy dessert or breakfast option combining creamy cottage cheese and seasonal pumpkin puree with warming spices and a hint of sweetness. Perfectly baked to a tender, custard-like texture with a subtle oat or almond flour base, this dish is both nutritious and comforting for fall or any time you crave a wholesome, delicious treat.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to ensure the bake doesn’t stick and comes out easily.
2. Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until the mixture is smooth and well combined.
3. Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder into the wet mixture until everything is evenly incorporated.
4. Prepare for Baking: Pour the batter into the greased baking dish, smoothing the top with a spatula to create an even surface.
5. Bake: Place the dish in the oven and bake for 40 to 45 minutes, or until the center is set and a toothpick inserted comes out clean, indicating it is fully cooked.
6. Cool and Serve: Remove from oven and allow the bake to cool slightly before slicing. Serve warm or at room temperature for a comforting and satisfying dish.

Notes

• You can substitute maple syrup with brown sugar or honey depending on your preference.
• Rolled oats give a heartier texture while almond flour makes it gluten-free and lighter.
• Ensure you use pure pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
• This bake keeps well refrigerated for up to 3 days and reheats nicely in the microwave.
• Add a handful of chopped nuts or raisins for extra texture if desired.
• For a lower sugar option, reduce the maple syrup or use a sugar substitute.

Keywords: pumpkin bake, cottage cheese dessert, healthy pumpkin recipe, gluten free pumpkin bake, fall dessert, pumpkin cottage cheese