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High Protein Cottage Cheese Pumpkin Bake

High Protein Cottage Cheese Pumpkin Bake

Fall flavors meet smart nutrition in this High Protein Cottage Cheese Pumpkin Bake — a creamy, satisfying recipe that delivers all the warmth of pumpkin spice with a healthy, protein-rich twist. Whether you’re looking for WW protein snacks, a healthy bariatric breakfast, or a healthy recipe snack that travels well, this pumpkin bake is a must-try. It’s a cozy combination of pumpkin purée, cottage cheese, and oats, creating a smooth, custard-like texture perfect for breakfast, dessert, or meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 Squars
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • ½ cup old-fashioned oats
  • 1 scoop vanilla protein powder optional for extra protein
  • 2 tablespoons maple syrup or sugar-free sweetener
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Add-ins:
  • 1 tablespoon chia seeds or flaxseed
  • 2 tablespoons mini chocolate chips or crushed nuts
  • 1 –2 tablespoons unsweetened applesauce for moisture

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.
  2. Blend wet ingredients: In a blender or food processor, combine pumpkin purée, cottage cheese, eggs, maple syrup, and vanilla extract. Blend until smooth and creamy.
  3. Add dry ingredients: Pour the blended mixture into a mixing bowl. Stir in oats, protein powder, pumpkin pie spice, cinnamon, baking powder, and salt. Mix until evenly combined.
  4. Pour and bake: Spread the batter into the prepared baking dish. Bake for 35–40 minutes, or until the center is set and edges are lightly golden.
  5. Cool and slice: Let cool for 15 minutes before cutting into squares. Serve warm or store for later.

Notes

  • Blend thoroughly for a smoother, custard-like texture.
  • Avoid overbaking — remove from the oven when the center is just set for the best creamy consistency.
  • Add extra protein by including a scoop of your favorite vanilla or unflavored protein powder.
  • For dairy-free: Substitute cottage cheese with dairy-free Greek yogurt or blended silken tofu.
  • Storage: Keep in the fridge for up to 5 days, or freeze individual squares for up to 2 months.