This Pumpkin Cottage Cheese Breakfast Bake is cozy, creamy, and packed with protein. It’s one of those easy fall breakfasts that feels a little special but doesn’t take much effort. Just mix, bake, and slice! I’ve made this for Sunday mornings when I want something warm and satisfying, but I also want leftovers to grab during the week. It’s got just the right amount of pumpkin spice, a fluffy texture from the eggs and oats, and a rich creaminess from the cottage cheese. Super comforting.
Why I Love This Recipe
This recipe came from wanting something warm, fall-flavored, and high in protein without reaching for eggs and toast again. I made this on a chilly October morning and ended up eating it every day that week.
- Super creamy from the cottage cheese
- Not overly sweet — just enough maple
- Full of cozy pumpkin spice flavor
- Keeps well in the fridge for easy breakfasts
- One bowl and no fancy steps
What You’ll Need
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup full-fat cottage cheese
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup quick oats
Makes
4 servings
Cook Time
35 minutes total (5 min prep, 30 min bake)
Macros (per serving, estimated)
- Calories: 210
- Protein: 11g
- Carbs: 20g
- Fat: 9g
- Fiber: 2g
- Sugar: 8g
Substitutions and Variations
- Swap maple syrup for honey or brown sugar
- Use dairy-free cottage cheese or Greek-style plant-based yogurt
- Add mini chocolate chips or chopped pecans
- Spice it up more with nutmeg or clove
- Double the batch and bake in a 9×13 dish
Make Ahead Tips
- Mix the entire batter the night before and store covered in the fridge. Bake fresh in the morning.
- Or bake it fully, cool, and store in the fridge for up to 4 days.
- Reheat individual slices in the microwave for 30 seconds
Tools You’ll Need
- Mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- 8×8 ceramic or glass baking dish
- Oven mitts
How to Make It
Step 1: Add Pumpkin, Cottage Cheese, and Eggs
In a large bowl, add 1 cup pumpkin purée, 3/4 cup cottage cheese, and 2 large eggs. Whisk until mostly smooth (it’s okay if the cottage cheese is still a little lumpy).
Step 2: Add Maple Syrup, Vanilla, and Spices
Add 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp pumpkin pie spice, 1/4 tsp cinnamon, and 1/4 tsp salt. Stir until well mixed.
Step 3: Add Oats and Baking Powder
Sprinkle in 1/2 cup quick oats and 1/2 tsp baking powder. Fold everything together with a spatula until evenly combined.
Step 4: Pour into Baking Dish
Pour the batter into a greased 8×8 baking dish and spread it evenly with a spatula.
Step 5: Bake
Place the dish in a preheated oven at 350°F (175°C) and bake for 30–32 minutes, or until the center is set and the edges look slightly golden.
Step 6: Cool and Serve
Remove from oven and let cool for 5–10 minutes. Slice into squares and serve warm or room temp.
Leftovers and Storage
- Store in the fridge in an airtight container for up to 4 days
- Reheat in the microwave for 30–45 seconds
- Can be frozen in slices, wrap tightly and store up to 2 months
Why This Recipe Works (Quick Science)
The eggs help bind everything while giving the bake structure. Cottage cheese adds creaminess and protein without needing extra fat. Oats soak up the moisture and hold it all together. Pumpkin purée provides both richness and fiber, and the baking powder helps the whole thing puff up slightly for a light, tender texture.
Common Mistakes
- Using pumpkin pie filling instead of purée – pie filling is sweetened and spiced, and it throws the flavor way off
- Using rolled oats – these don’t absorb fast enough and make the texture weird
- Not blending well – cottage cheese lumps are fine, but you want it mostly smooth so everything cooks evenly
- Overbaking – this can make it dry. Bake just until the center is set
What to Serve With
- A dollop of Greek yogurt or whipped cream
- Fresh fruit like apple slices or berries
- Hot coffee or a chai latte
- Toast with almond butter
FAQ
Can I use low-fat cottage cheese?
Yes, but full-fat gives the best texture.
Can I make this ahead?
Totally — see tips below.
Can I add protein powder?
You can add a tablespoon or two, but reduce the oats slightly or it may get dry.
Is it freezer-friendly?
Yes! Freeze in slices and microwave to reheat.
Wrap Up
This Pumpkin Cottage Cheese Breakfast Bake is one of those feel-good, easy recipes that just works. It’s full of fall flavor, filling without being heavy, and great for make-ahead meals. If you give it a try, I’d love to hear how it turned out for you — drop a comment with your tweaks or questions!