Pumpkin season calls for recipes that are cozy, nourishing, and just a little indulgent. This high protein cottage cheese pumpkin bake is all of that and more. With a creamy texture, warm fall spices, and a boost of protein, it makes a perfect breakfast, snack, or lighter dessert.
It’s simple to prepare, easy to customize, and a wonderful way to enjoy pumpkin without feeling heavy or overly sweet.
Why You’ll Love This Recipe
- Protein-Packed – Cottage cheese and eggs give this bake extra protein.
- Wholesome Ingredients – Made with pumpkin, oats, and warm spices.
- Versatile – Works as breakfast, snack, or dessert.
- Seasonal Comfort – Pumpkin spice flavor in every bite.
Ingredients
- 1 cup cottage cheese
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup maple syrup or honey (adjust to taste)
- 1/2 cup rolled oats (or oat flour)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ½ tsp nutmeg)
- 1/2 tsp baking powder
- Pinch of salt
Optional toppings: Greek yogurt, chopped nuts, or a drizzle of nut butter
Instructions
- Preheat oven. Set to 350°F (175°C). Grease or line a small baking dish.
- Blend ingredients. In a blender, combine cottage cheese, pumpkin, eggs, maple syrup, oats, vanilla, spices, baking powder, and salt. Blend until smooth.
- Pour & bake. Pour mixture into prepared baking dish and smooth the top.
- Bake. Bake 35–40 minutes until the center is set and edges are golden.
- Cool & serve. Let cool slightly before slicing. Enjoy warm or chilled with toppings of choice.
Tips for Success
- Texture preference: Blend longer for a smooth custard-like bake or keep some oats whole for texture.
- Sweetness: Adjust maple syrup depending on whether you serve it as breakfast or dessert.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat or enjoy cold.
- Meal prep: Slice into portions for grab-and-go breakfasts.
Variations
- Protein boost: Add a scoop of vanilla protein powder.
- Nutty version: Stir in chopped pecans or walnuts before baking.
- Chocolate twist: Sprinkle dark chocolate chips on top before baking.
- Dairy-free: Use dairy-free cottage cheese or silken tofu instead.
Serving Ideas
- Warm with a dollop of Greek yogurt and cinnamon.
- Cold as a protein-packed snack with fruit on the side.
- As dessert topped with whipped cream or a drizzle of almond butter.
High Protein Cottage Cheese Pumpkin Bake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a small baking dish.
- In a blender, combine all ingredients and blend until smooth.
- Pour the mixture into the prepared dish and smooth the top. Bake for 35–40 minutes until the center is set and edges are golden.
- Cool slightly before slicing. Serve warm or chilled with your favorite toppings.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQs – High Protein Cottage Cheese Pumpkin Bake
Can I use ricotta instead of cottage cheese?
Yes, ricotta works well but gives a slightly different texture — smoother and richer.
Is this recipe gluten-free?
Yes, if you use certified gluten-free oats.
Can I make this without a blender?
Yes, but blending gives a creamier texture. You can whisk ingredients by hand for a more rustic version.
Can I freeze it?
Absolutely. Slice, wrap, and freeze for up to 2 months. Reheat in the oven or microwave.
Can I make it sweeter?
Yes — increase maple syrup or add chocolate chips for a dessert-style bake.
Final Thoughts
This high protein cottage cheese pumpkin bake is a cozy, nourishing recipe that proves healthy can still feel indulgent. With its creamy texture, pumpkin spice flavor, and satisfying boost of protein, it’s perfect for breakfast meal prep, snack time, or even as a lighter holiday dessert.
Warm, comforting, and simple — this recipe is one you’ll want to bake all season long.