Why You'll Love It
- Packed with protein from the cottage cheese, keeping you full and satisfied
- Naturally sweet from the pumpkin, with no need for lots of added sugar
- The warm spices make your kitchen smell absolutely heavenly
- It's versatile - perfect for breakfast, a snack, or even dessert
"My whole family adored this! So much easier than pumpkin pie but just as satisfying."
Essential Ingredient Guide
- Pumpkin Puree: Make sure you're using plain pumpkin puree, not pumpkin pie filling. The puree gives that deep, earthy sweetness and beautiful orange color. I like to keep a few cans in the pantry once fall hits.
- Cottage Cheese: Full-fat cottage cheese will give you the richest result, but low-fat works well too. The curds melt into the bake, making it incredibly creamy. Give it a quick blend if you prefer a smoother texture.
- Eggs: They bind everything together and add more protein. Room temperature eggs mix in more evenly, so I sometimes let them sit out while I'm gathering my other ingredients.
- Pumpkin Pie Spice: This blend of cinnamon, ginger, nutmeg, and cloves is the heart of the flavor. If you don't have it, a generous amount of cinnamon with a pinch of the others works just fine.
- Maple Syrup: It adds a gentle, natural sweetness that pairs perfectly with pumpkin. You can adjust the amount to your taste. Honey is a good substitute if that's what you have.
- Vanilla Extract: Just a splash rounds out all the flavors and adds a warm, comforting note. It's one of those small touches that makes a big difference.
Complete Cooking Process
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Ingredient Readiness:
Letting your eggs and cottage cheese come closer to room temperature helps them blend together seamlessly. It’s a small step that makes the final texture so much smoother.
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Flavor Development:
As you mix the pumpkin, spices, and sweetener, you'll see the color deepen and the aroma start to bloom. This is when it really starts to smell like autumn.
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Texture Control:
Blending the cottage cheese well, whether by hand or with a quick pulse in a blender, ensures a creamy, uniform bake without unexpected chunks.
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Finishing Touches:
The top should be gently set and perhaps have a few golden spots. Letting it cool for a few minutes after baking makes it easier to slice and allows the flavors to settle.
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Serving Timing:
This bake is wonderful warm from the oven, but it's also delicious at room temperature. It firms up a bit as it cools, making it easy to slice for a packable lunch the next day.
- For a super smooth texture, blend the cottage cheese with the wet ingredients before adding the dry.
- A water bath (placing the baking dish in a larger pan with hot water) can prevent cracking for a perfect presentation.
- Don't overmix once you add the dry ingredients; just fold until combined for the best rise.
- Test for doneness with a toothpick—it should come out with a few moist crumbs, not completely clean.
Pro Tips
You know, the first time I made this, I was so worried about getting it perfect. But really, it's a very forgiving recipe. A little more spice, a little less sweetener—it always turns out comforting and good. And honestly, the smell alone is worth the effort. It reminds me of all the cozy autumn days, of pulling a warm sweater on, of thinking about all the fun Halloween recipes we could try next. This bake just feels like home.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Using pumpkin pie filling instead of puree will make the bake far too sweet and spiced.
- The bake will puff up in the oven but will settle as it cools—this is normal!
- Let it cool for at least 15 minutes before slicing; it needs time to set.
Frequently Asked Questions
→ Can I use fresh pumpkin instead of canned?
Absolutely. You'll need about 1 ¾ cups of puree from a sugar pie pumpkin. Roast it until very soft, scoop out the flesh, and puree until smooth. Let it cool completely before using.
→ My bake is very wet in the middle. What happened?
This usually means it needed a few more minutes in the oven. Oven temperatures can vary. Next time, bake until a toothpick inserted near the center comes out with just a few moist crumbs clinging to it.
→ Can I make this dairy-free?
You can try substituting the cottage cheese with a thick, plain dairy-free yogurt or a blended soft tofu. The texture will be different, but it should still work.
→ How long does it keep?
It will keep well-covered in the refrigerator for about 4 days. You can enjoy it cold, at room temperature, or gently reheated.
→ Can I add mix-ins?
Of course! A handful of chocolate chips, chopped pecans, or even some dried cranberries would be lovely folded in right before baking.
→ Is this similar to a pumpkin cheesecake?
It's much lighter and less rich than a traditional cheesecake. The cottage cheese gives protein and a tang, but the texture is more like a firm, moist custard or a dense baked oatmeal.
Chef's Tips
Store any leftovers covered in the refrigerator for up to 4 days.,This bake can be frozen. Wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.,For a nuttier flavor, try substituting the all-purpose flour with whole wheat flour.
Nutrition Facts
per serving
180
Calories
12g
Protein
20g
Carbs
5g
Fat
Taste Profile
A warm, gently spiced sweetness with a creamy, tangy finish.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
The flavor will change slightly, but the sweetness level will be similar.
This will alter the texture slightly but works well.
Recipe Variations
Try these delicious twists on the original
Chocolate Chip Pumpkin Bake
Fold in ½ cup of dark chocolate chips before baking for a sweet, melty surprise.
Pecan Streusel Topping
Mix ¼ cup chopped pecans, 2 tbsp flour, 1 tbsp brown sugar, and 1 tbsp melted butter. Sprinkle over the batter before baking for a crunchy top.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using pumpkin pie filling instead of puree, which is too sweet and spiced.
- Overmixing the batter after adding the flour, which can make the bake tough.
- Not letting it cool before slicing, causing it to fall apart.
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients and wet ingredients separately the night before. Combine them and bake in the morning for a fresh breakfast.
Leftover Ideas
Leftovers are great cold straight from the fridge, or gently reheated in the microwave for 30-45 seconds.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, grease baking dish, gather all ingredients.
Combine wet ingredients (pumpkin, cottage cheese, eggs, syrup, vanilla) until smooth.
Fold in dry ingredients (spices, salt, flour, baking powder) until just combined.
Pour batter into dish, smooth the top, and place in the preheated oven.
Bake for 40-50 minutes, then cool for 15-20 minutes before serving.
Pumpkin Cottage Cheese Bake Recipe
Try this viral pumpkin cottage cheese bake, a cozy and nutritious treat that fills your kitchen with the warm scent of autumn. It's wonderfully simple, surprisingly rich in protein, and so comforting you'll want to make it all season long.
Timing
Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes
Recipe Details
Ingredients
For the Bake
- 01 1 (15 oz) can pure pumpkin puree (not pie filling)
- 02 2 cups full-fat cottage cheese
- 03 3 large eggs
- 04 ⅓ cup pure maple syrup
- 05 1 teaspoon vanilla extract
- 06 1 tablespoon pumpkin pie spice
- 07 ½ teaspoon fine sea salt
- 08 ¼ cup all-purpose flour
- 09 1 teaspoon baking powder
For Serving (Optional)
- 01 A dollop of Greek yogurt or a drizzle of extra maple syrup
- 02 A sprinkle of extra pumpkin pie spice or cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish generously with butter or non-stick spray. Honestly, I just use my fingers to smear a little butter around—it's the old-fashioned way, but it works.
In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract. If you want a super smooth texture, you can blend this mixture with an immersion blender or in a regular blender until it's creamy. Otherwise, just whisk it really well by hand until it's as smooth as you can get it.
Add the pumpkin pie spice, salt, flour, and baking powder to the wet ingredients. Use a spatula to fold everything together until just combined. You don't want to overmix it. The batter will be thick.
Pour the batter into your prepared baking dish and smooth the top with the spatula. It's okay if it's not perfectly even—it will settle as it bakes.
Bake for 40-50 minutes, or until the edges are set and the center jiggles only slightly when you gently shake the pan. A toothpick inserted near the center should come out with a few moist crumbs. Ovens vary, so start checking at 40 minutes.
Remove the bake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before slicing. This waiting is the hardest part, I know! But it needs this time to set up properly. Serve warm or at room temperature.
Notes & Tips
- 1 Store any leftovers covered in the refrigerator for up to 4 days.
- 2 This bake can be frozen. Wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- 3 For a nuttier flavor, try substituting the all-purpose flour with whole wheat flour.
Tools You'll Need
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8x8 inch baking dish
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Mixing bowls
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Whisk or spatula
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Measuring cups and spoons
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Immersion blender or regular blender (optional, for smoother texture)
Must-Know Tips
- Use pure pumpkin puree, not pumpkin pie filling, for the right flavor and consistency.
- Let the bake cool before slicing to allow it to set properly for clean cuts.
- Taste the batter before baking and adjust sweetness or spice to your liking.
Professional Secrets
- Room temperature ingredients blend together more smoothly for a uniform texture.
- A water bath can prevent the top from cracking for a perfect presentation.
- A bit of vinegar or lemon juice can brighten the flavors if the pumpkin taste is too flat.
Recipe by
Grace Lawson“Butter, sugar, and a little love — that’s my baking philosophy! Let’s make your kitchen smell amazing.” 🍰❤️
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