Viral Pumpkin Cottage Cheese Bake Recipe

This Viral Pumpkin Cottage Cheese Bake is a comforting and nutritious dessert or breakfast option. With a perfect balance of creamy cottage cheese and warm pumpkin flavors, it’s an easy dish that’s sure to impress. Plus, it’s packed with wholesome ingredients for a guilt-free treat.

Ingredients

• 2 cups (16 oz) cottage cheese
• 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

1. Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth and combined.
3. Step 3: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until evenly mixed.
4. Step 4: Pour the batter into the prepared baking dish and smooth the top with a spatula.
5. Step 5: Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Step 6: Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• For a nut-free option, use rolled oats instead of almond flour.
• Swap maple syrup for honey if you prefer a different natural sweetener.
• Add chopped nuts or chocolate chips on top before baking for extra texture and flavor.
• Use canned pumpkin puree labeled 100% pumpkin to avoid added sugars and spices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving. This bake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the fresh pumpkin until smooth before using. Make sure to drain excess moisture to avoid a runny bake.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free oats or almond flour. Regular rolled oats may contain gluten unless specifically labeled gluten-free.

Viral Pumpkin Cottage Cheese Bake Recipe

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★★★★★

4.7 from 80 reviews

This Viral Pumpkin Cottage Cheese Bake is a healthy and delicious autumn-inspired breakfast or dessert. Combining creamy cottage cheese with pumpkin puree and warming pumpkin pie spices, this bake is naturally sweetened with maple syrup and has a light, custardy texture with a subtle oat or almond flour crumb. It’s easy to prepare and perfect for cozy fall mornings or a nutritious treat.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups (16 oz) cottage cheese
• 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

1. Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking during baking.
2. Mix wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla extract until well combined and smooth.
3. Add dry ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder until all ingredients are evenly incorporated into the batter.
4. Prepare for baking: Pour the mixture into the prepared baking dish and spread it out evenly, smoothing the top to ensure uniform baking.
5. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
6. Cool and serve: Once baked, remove from oven and let cool slightly before slicing. Serve warm or at room temperature as a wholesome breakfast or dessert option.

Notes

• You can substitute rolled oats with almond flour for a gluten-free version.
• Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Maple syrup provides a natural sweetness, but brown sugar can be used as an alternative.
• Store leftovers covered in the refrigerator for up to 3 days.
• Optional: Add a dollop of yogurt or a sprinkle of nuts on top for extra texture and flavor.

Keywords: Pumpkin cottage cheese bake, pumpkin breakfast bake, healthy pumpkin dessert, gluten-free pumpkin bake, fall breakfast recipes