This healthy Pumpkin Cottage Cheese Bake combines creamy cottage cheese with pumpkin puree and warm spices, offering a nutritious and delicious autumn-inspired dessert or breakfast option. Sweetened naturally with maple syrup and enriched with rolled oats or almond flour, it’s a wholesome, comforting bake perfect for the season.
Total Time:1 hour
Yield:6 servings
Ingredients
Main Ingredients
2 cups cottage cheese (16 oz)
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
Instructions
Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
Mix wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until well combined and smooth.
Add dry ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder, mixing until the batter is uniform.
Fill baking dish: Pour the batter into the prepared baking dish and smooth the top with a spatula for even cooking.
Bake: Bake the mixture for 45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
Cool and serve: Allow the bake to cool before slicing to ensure clean cuts, then serve as a healthy dessert or breakfast option.
Notes
You can substitute rolled oats with almond flour to make the bake gluten-free and add a nuttier flavor.
Use maple syrup for a natural sweetener or brown sugar for a richer sweetness.
Make sure to use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
Letting the bake cool completely before slicing helps it set properly and makes serving easier.
This dish can be stored in the refrigerator for up to 3 days and reheated gently.
