Name: Pumpkin Cottage Cheese Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
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

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I still make this pumpkin cottage cheese bake every October — it’s one of those recipes that feels like fall without fuss. Lightly sweet, moist, and unexpectedly high in protein, it’s a cross between a baked custard and a light pumpkin cake. Families reach for it as a healthier holiday side, busy folks pack it into work lunches, and anyone who likes pumpkin but wants fewer refined carbs finds it satisfying. If you’re curious how cottage cheese can make a dessert both creamy and protein-rich, this dish is a friendly introduction. (For more cottage-cheese ideas, check out this collection of cottage cheese recipes.)

Why you’ll love this dish

This bake hits several notes people search for: it’s quick to throw together, uses pantry staples, and swaps heavy cream for 2 cups (16 oz) cottage cheese to raise the protein while keeping a tender texture. It’s budget-friendly, kid-approved, and flexible — perfect for a weekend brunch or a lighter Thanksgiving side. Because it’s made with simple ingredients, it also adapts easily to dietary needs (gluten-free with almond flour, lower-sugar with less maple syrup). If you want a pumpkin treat that won’t leave you overly full, this is a smart go-to.

Step-by-step overview

Before you start, here’s the process in a nutshell:

Whisk the wet ingredients (cottage cheese, eggs, pumpkin, maple syrup, vanilla) until fairly smooth.
Fold in the dry items (oats or almond flour, pumpkin pie spice, baking powder).
Pour into a greased 9×9-inch pan and bake at 350°F until set.
Cool, slice, and serve warm or chilled.
This is straightforward baking: no separating eggs or tempering, and the cottage cheese gives body without heavy dairy.

What you’ll need

2 cups (16 oz) cottage cheese
3 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
½ cup rolled oats or almond flour (oats add chew; almond flour makes it gluten-free)
½ cup maple syrup or brown sugar (maple keeps flavor bright)
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking powder

Notes on ingredients: Use plain canned pumpkin puree (not pie filling) for the cleanest flavor. If you prefer a grain-free version, swap the oats for an equal volume of almond flour. For a lower-sugar version, reduce maple syrup to 1/3 cup and add a touch of stevia or monk fruit if desired. For more high-protein cottage-cheese breakfasts and ideas, see this high-protein cottage cheese breakfast guide.

Step-by-step instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla until combined and fairly smooth. Short bursts with an immersion blender or a few pulses in a food processor smooths the cottage cheese if you prefer a silkier texture.
Stir in the oats or almond flour, pumpkin pie spice, and baking powder until evenly mixed. Let the batter rest for 5 minutes so the oats hydrate (if using oats).
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 40–45 minutes, until the center is set and a toothpick comes out clean or with just a few moist crumbs. The edges should be lightly golden.
Let cool before slicing and serving.

Best ways to enjoy it

Serve slices warm with a dollop of Greek yogurt or a smear of almond butter for extra protein. For a dessert vibe, top with a spoonful of whipped cream and toasted pecans. It also excels cold — pack a slice with fruit and nuts for a portable breakfast. Pair it with a hot chai latte or black coffee to balance the sweetness and spice.

Storage and reheating tips

Store in an airtight container in the refrigerator for up to 4 days. If you want to reheat a slice, microwave for 20–30 seconds on medium power, or warm in a 325°F oven for 8–10 minutes. To freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge before reheating. Always refrigerate leftovers within two hours of baking to follow safe food-handling practices.

Pro chef tips

Smoothness: If the cottage cheese texture bothers you, briefly pulse the mixture in a blender before adding dry ingredients.
Even baking: Place the 9×9 pan on the middle rack and avoid opening the oven in the first 30 minutes to prevent sinking.
Spice balance: Freshly ground cinnamon or a pinch of nutmeg brightens the pumpkin pie spice. Taste the batter (it’s eggy but safe before baking) and add a touch more maple if you prefer sweeter.
Make-ahead: You can assemble the batter a few hours ahead and keep it refrigerated; stir gently and bake when ready. For quick mornings, portion into ramekins and bake 20–25 minutes for single-serve custards.

For a faster cottage-cheese breakfast option you can prepare when pressed for time, this five-minute recipe can be a handy complement to your morning rotation.

Creative twists

Cheesecake-style: Swirl softened cream cheese into half the batter and marble before baking for a richer, cheesecake-like version.
Savory swap: Omit maple syrup and pumpkin pie spice, add a pinch of salt and shredded cheddar, and bake as a savory cottage cheese bake with roasted squash.
Nutty crumble: Top with a streusel of oats, chopped pecans, and a little brown sugar for texture.
Vegan-ish: Use a silken tofu and pumpkin puree base with a flax egg and a gluten-free flour to approximate the texture (results differ from the original).

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 10 minutes (blending and stirring). Bake time is 40–45 minutes, plus cooling. Plan for roughly an hour total.

Q: Can I use store-bought pumpkin pie filling?
A: No — use plain pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter sweetness and texture.

Q: Is this recipe high in protein?
A: Yes. Using 2 cups of cottage cheese and eggs raises the protein compared with typical pumpkin desserts. It’s a good choice for a protein-rich breakfast or snack.

Q: Can I make this gluten-free?
A: Absolutely. Substitute the rolled oats with almond flour (½ cup) or certified gluten-free oats.

Q: Can I halve the recipe or use different pan sizes?
A: You can halve it and bake in a smaller loaf pan; check doneness earlier (around 30 minutes). For a deeper bake, use an 8×8 and add a few minutes.

Q: How can I reduce sugar without losing texture?
A: Cut maple syrup to 1/3 cup and add a teaspoon of vanilla extract or a pinch of salt to boost perceived sweetness. Using ripe mashed banana can also add natural sweetness and moisture.

Conclusion

If you want another take or inspiration for pumpkin+cottage cheese combos, this Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall … offers a similar perspective, and for a richer dessert-style idea see Pumpkin Cottage Cheese Cheesecake – The Pancake Princess.