Description
This Pumpkin Cottage Cheese Bake is a healthy, high-protein breakfast or snack made with pumpkin puree, cottage cheese, and warm fall spices. It’s gluten-free, naturally sweetened with maple syrup, and flourless — perfect for clean eating and meal prep.
Ingredients
1 cup pumpkin puree
1 cup cottage cheese (full-fat or 2%)
2 large eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup oat flour
1/2 teaspoon baking powder
Instructions
1. Preheat oven to 350°F and prepare an 8×8 baking dish with nonstick spray or parchment paper.
2. In a blender or food processor, combine pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract. Blend until completely smooth.
3. Add pumpkin pie spice, cinnamon, salt, oat flour, and baking powder to the blender. Blend again until just combined.
4. Pour the batter into the prepared baking dish and smooth the top.
5. Bake for 35 to 40 minutes or until the center is set and a toothpick inserted comes out mostly clean.
6. Let cool slightly before slicing. Enjoy warm or chilled. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
This recipe is flourless, gluten-free, and packed with protein.
For extra sweetness or texture, stir in chocolate chips or chopped nuts before baking.
Use a full-fat or 2% cottage cheese for a creamier, richer result.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 5g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg