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High Protein Cottage Cheese Pumpkin Bake topped with spices and pumpkin seeds

High Protein Cottage Cheese Pumpkin Bake

A nutritious and delicious pumpkin bake packed with protein from cottage cheese, perfect for a comforting treat or a satisfying snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Bake
  • 1 cup cottage cheese (preferably low-fat)
  • 1 can (15 oz) pumpkin purée
  • 1/2 cup rolled oats
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
For the Spice Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • A pinch of salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease an 8x8 inch baking dish with cooking spray or a drizzle of oil.
  3. In a large bowl, combine cottage cheese, pumpkin purée, rolled oats, eggs, honey (or maple syrup), and vanilla extract. Stir until smooth.
  4. In another bowl, whisk together baking powder, baking soda, cinnamon, nutmeg, ginger, and a pinch of salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Transfer the batter into the greased baking dish, smoothing out the top with a spatula.
Baking
  1. Place the dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bake to cool for about 10 minutes before slicing.

Notes

For a dairy-free version, substitute the cottage cheese with blended silken tofu. Adjust sweetness with additional honey or maple syrup if desired. Leftovers can be stored in the fridge for up to a week and frozen for up to a month.