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–+ servings
Pumpkin Cottage Cheese Bake

Pumpkin Cottage Cheese Bake: Your Cozy Fall Protein Boost

Enjoy a warm and comforting Pumpkin Cottage Cheese Bake, a high-protein treat perfect for breakfast or a light dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Can substitute with ricotta
  • 2 large Eggs Flax eggs can be used for vegan option
  • 1 cup Pumpkin Puree Use fresh or canned, not pie filling
  • 1 cup Rolled Oats or Almond Flour Use certified GF rolled oats for gluten-free
For Sweetness and Flavor
  • 1/3 cup Maple Syrup or Brown Sugar Can substitute with honey or agave
  • 2 teaspoons Pumpkin Pie Spice Can create your own blend
  • 1 teaspoon Vanilla Extract Essential for flavor balance
  • 1 teaspoon Baking Powder Ensure it's fresh

Equipment

  • 9×9-inch baking dish
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
  2. In a large mixing bowl, combine the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract. Whisk until smooth and creamy.
  3. Add rolled oats or almond flour, pumpkin pie spice, and baking powder to the mixture. Stir until well combined.
  4. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  5. Bake for 40-45 minutes until the center is set and a toothpick comes out clean.
  6. Cool for 10-15 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Blend cottage cheese well to avoid lumps. Consider adding nuts or chocolate chips for extra crunch. Store in an airtight container for up to 5 days or freeze for up to 2 months.

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