Description

Pumpkin Cottage Cheese Bake is a creamy, protein-packed fall morning treat. This cozy gluten-free vegetarian bake blends silky cottage cheese with pumpkin purée, eggs, and a touch of maple syrup for natural sweetness, then pumpkin pie spice and cinnamon for warming depth. Great for breakfast, snack, or dessert, it bakes quickly, slices neatly, and delivers comforting pumpkin flavor with a light, airy texture.

Ingredients

Scale

1 cup cottage cheese
3 large eggs
½ cup pumpkin purée
⅓ cup maple syrup or honey
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp salt
¼ cup oat flour or almond flour
½ tsp baking powder

Instructions

Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Blend cottage cheese until completely smooth.
In a large bowl, whisk blended cottage cheese, eggs, pumpkin purée, maple syrup, and vanilla.
Stir in pumpkin pie spice, cinnamon, salt, flour, and baking powder until smooth.
Pour batter into the prepared baking dish and spread evenly.
Bake for 45–50 minutes until set in the center.
Let cool slightly before slicing and serving.

Notes

Can use maple syrup or honey as sweetener.
Gluten-free option: use certified gluten-free flour (oat or almond flour).
Best served warm or at room temperature; refrigerate leftovers for up to 4 days.
Freezer-friendly: slice and freeze on a tray, then transfer to a bag.
Feel free to top with a drizzle of maple syrup or yogurt.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of bake)
Calories: About 230
Sugar: 14 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 70 mg

Keywords: Pumpkin Cottage Cheese Bake, pumpkin breakfast, protein-packed breakfast, gluten-free pumpkin bake, fall recipe, cottage cheese bake, easy pumpkin bake, 5-ingredient bake, vegetarian breakfast