Why I Love This Recipe
I love this bake because it feels like a cross between pumpkin pie and cheesecake—but much lighter and healthier. It’s naturally high in protein, easy to make in one bowl, and just sweet enough to feel like a treat without being over the top. I also like how versatile it is—I can slice it up for meal prep, enjoy it warm out of the oven, or chill it for a denser, more custardy texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups (16 oz) cottage cheese
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3 large eggs
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1 cup pumpkin puree (not pumpkin pie filling)
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½ cup rolled oats or almond flour
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½ cup maple syrup or brown sugar
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2 tsp pumpkin pie spice
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1 tsp vanilla extract
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1 tsp baking powder
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
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In a large mixing bowl, I whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
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I stir in the oats (or almond flour), pumpkin pie spice, and baking powder until everything is well combined.
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I pour the mixture into the prepared dish and smooth the top.
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I bake for 40–45 minutes, until the center is set and a toothpick inserted comes out clean.
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I let the bake cool before slicing into squares or bars.
Servings and Timing
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Yield: 8 servings
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Prep Time: 10 minutes
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Cook Time: 45 minutes
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Total Time: 55 minutes
Variations
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Extra sweetness: I drizzle honey or maple syrup on top before serving.
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Nutty twist: I mix in chopped pecans or walnuts for crunch.
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Chocolate version: A handful of dark chocolate chips stirred into the batter makes it dessert-ready.
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Dairy-free: I swap cottage cheese with a plant-based version or blended silken tofu.
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Spice boost: I add extra cinnamon, nutmeg, or ginger for more warmth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. The texture firms up nicely when chilled. For longer storage, I freeze individual slices wrapped in plastic and foil for up to 2 months. To reheat, I microwave a slice for about 20–30 seconds or enjoy it cold.
FAQs
Can I blend the cottage cheese first?
Yes, blending makes the batter smoother and more custard-like. I do this when I want a cheesecake-style texture.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices, which would make the bake too sweet and unbalanced. Stick with plain pumpkin puree.
Is this more like cake or custard?
It’s somewhere in between! Warm, it’s soft and cake-like. Chilled, it becomes denser and more custard-like, similar to pumpkin cheesecake bars.
Can I use quick oats instead of rolled oats?
Yes, quick oats work fine, though the texture will be a little softer. Rolled oats hold up better during baking.
Can I double the recipe?
Yes, I bake it in a 9×13-inch dish for larger batches, adding about 5–10 minutes to the bake time.
Conclusion
This pumpkin cottage cheese bake is my idea of the perfect fall recipe: easy, wholesome, and full of pumpkin spice flavor. It’s high in protein, great for meal prep, and flexible enough to enjoy for breakfast, snacks, or dessert. Whether I eat it warm and soft or chilled and custardy, it always feels like a cozy fall treat I can feel good about.
Print
Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This pumpkin cottage cheese bake is creamy, high in protein, and naturally sweetened. A cozy fall recipe perfect for breakfast, snacking, or even dessert!
Ingredients
2 cups (16 oz) cottage cheese
3 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup rolled oats or almond flour
1/2 cup maple syrup or brown sugar
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking powder
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
In a large bowl, whisk together cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla.
Stir in oats (or almond flour), pumpkin spice, and baking powder until combined.
Pour mixture into prepared baking dish. Smooth the top.
Bake 40–45 minutes, until the center is set and a toothpick inserted comes out clean.
Let cool before slicing and serving.
Notes
Store in the fridge in an airtight container for up to 5 days.
Freeze slices individually for up to 2 months.
Delicious topped with Greek yogurt, whipped cream, or a drizzle of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
