This pumpkin whipped cottage cheese breakfast bowl is creamy, cozy, and just the right mix of sweet and spiced. It’s a little like eating pumpkin pie for breakfast—without the guilt.
It’s ready in minutes, packed with protein, and perfect for crisp fall mornings when you want something nourishing but still fun.
Why I Love This Recipe
This one’s a winner in my kitchen. The first time I made it, I was trying to use up leftover pumpkin puree and ended up creating something I now crave weekly. It’s thick, creamy, and tastes like dessert but fuels you like a proper breakfast.
- Tastes like pumpkin cheesecake but is full of protein
- Quick enough for busy mornings
- Perfect way to use leftover canned pumpkin
- Super customizable with toppings and mix-ins
Servings: 2 bowls
Total Time: 5 minutes
Macros per serving (approx.):
Calories: 230
Protein: 21g
Carbs: 24g
Fat: 6g
Why This Recipe Works (Quick Science)
Whipping the cottage cheese blends the curds into a silky texture, removing any graininess. Pumpkin puree adds natural creaminess while also binding the mixture. A little sweetener and cinnamon balance the tang of the cottage cheese for that dessert-like flavor.
Common Mistakes
- Not blending enough: This leaves the texture grainy instead of smooth.
- Using pumpkin pie filling: That’s already sweetened and spiced, which can throw off the flavor balance.
- Adding too much liquid: Makes the bowl runny instead of thick and creamy.
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup pumpkin puree (unsweetened)
- 1 tbsp honey or maple syrup
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- ¼ cup granola (for topping)
Pro Tips
- Use a high-speed blender for the smoothest texture.
- Chill the bowl for a few minutes before serving for an extra refreshing bite.
- Taste before adding more sweetener—pumpkin can vary in natural sweetness.
- Add protein powder for a higher-protein version without changing the taste much.
Tools You’ll Need
- Blender or food processor
- Measuring cups and spoons
- Mixing spoon
- Serving bowls
- Small spatula
Substitutions & Variations
- Swap honey with maple syrup or agave.
- Add a scoop of vanilla protein powder for extra protein.
- Top with chopped nuts or seeds instead of granola.
Make Ahead Tips
Blend the cottage cheese, pumpkin, and spices ahead of time and store in the fridge for up to 3 days. Just stir and add toppings before eating.
Instructions
Step 1: Add cottage cheese and pumpkin to blender
Place 1 cup cottage cheese and ½ cup pumpkin puree into a high-speed blender.
Step 2: Add honey, cinnamon, and vanilla
Pour in 1 tbsp honey, sprinkle in ½ tsp cinnamon, and add ¼ tsp vanilla extract.
Step 3: Blend until completely smooth
Blend on high for 30–45 seconds until the mixture is thick and creamy. Scrape down the sides as needed.
Step 4: Serve and top with granola
Spoon the whipped mixture into bowls and sprinkle each with ¼ cup granola. Serve immediately.
Leftovers & Storage
Store without toppings in an airtight container in the fridge for up to 3 days. Add granola just before serving to keep it crunchy.
What to Serve With
- Hot coffee or chai tea
- Fresh fruit like berries or sliced pears
- A slice of toasted sourdough with butter
FAQ
Can I use Greek yogurt instead of cottage cheese?
Yes, but the flavor will be tangier and slightly less creamy.
Can I freeze it?
Not recommended—freezing changes the creamy texture.
What if I don’t have a blender?
You can use a food processor, but it may take a little longer to get it perfectly smooth.