If you’re looking for a light, creamy, and high-protein fall dessert, this pumpkin cream cheese cottage cheese bake is your next must-try treat. Made with just a handful of simple ingredients like canned pumpkin, eggs, and cottage cheese, it delivers rich flavor with a smooth, almost cheesecake-like texture. In this article, I’ll show you exactly how to make this cozy recipe step by step—perfect for air fryer or oven baking. Whether you’re new to cottage cheese recipes or already love fall favorites like pumpkin cottage cheese parfait, this dish will win over everyone at the table.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Cottage Cheese Bake
A Sweet Treat with a Secret Twist
The first time I made this pumpkin cream cheese cottage cheese bake, it was one of those rushed Sunday evenings. I had leftover pumpkin puree, a half-used tub of cottage cheese, and a craving for something warm and comforting—but not too sweet. I tossed everything into my mini food processor, and what came out of the oven an hour later was magic. This bake puffs up beautifully while it cooks and settles into a creamy, custard-like texture as it chills.
What really makes this bake shine is the combo of pumpkin pie spice and cottage cheese. You get that classic fall flavor in every bite without the heaviness of a traditional cheesecake. It’s lower in sugar, higher in protein, and perfectly balanced with a touch of spice and vanilla. It also reminds me a lot of my favorite pumpkin pecan cottage cheese bake—but this one’s even easier.
What Makes This Recipe So Good?
This bake checks every box. It’s easy to prepare, uses minimal equipment, and makes a small batch that’s ideal for portion control. The ingredients are pantry staples, and the prep takes less than 10 minutes. Whether you air fry it or use your oven, the results are consistent—soft, sliceable, and deeply satisfying.
And let’s talk about the nutritional benefits. Thanks to the cottage cheese and eggs, you get a good dose of protein in every serving. This isn’t just a fall dessert—it’s a smart snack option, too. If you enjoy wholesome bakes like my creamy apple cottage cheese bake, you’ll appreciate how light and nutritious this one feels.
Here’s a look at the core ingredients you’ll need:
Ingredients List
- ½ cup canned pumpkin puree
- ½ cup cottage cheese
- 6 tablespoons arrowroot powder (or cornstarch)
- 5 tablespoons granulated sweetener of choice (sugar-free works)
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 large eggs
- Optional garnish: whipped cream and cinnamon
And just like that, you’re on your way to making a warm, silky pumpkin cream cheese cottage cheese bake that tastes like fall in every forkful.
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Pumpkin Cream Cheese Cottage Cheese Bake – Cozy, Creamy, and Protein-Packed
A creamy, high-protein pumpkin cottage cheese bake that tastes like cheesecake and is perfect for fall.
- Total Time: 45 mins
- Yield: 6 slices 1x
Ingredients
1/2 cup canned pumpkin puree
1/2 cup cottage cheese
6 tbs arrowroot powder (or cornstarch)
5 tbs granulated sweetener of choice
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
3 eggs
Optional garnish: whipped cream + cinnamon
Instructions
Preheat air fryer or oven to 350℉ (or 175℃). Line a 6 inch round cake pan with parchment paper.
Add all of the ingredients to a mini food processor or blender in the order they appear above. Blend on high speed until smooth.
Pour the batter into your cake pan and tap the pan on your counter to remove air bubbles.
Bake for 30–35 minutes in an air fryer or 50–55 minutes in an oven, until golden and puffed.
Let it rest in the pan for 15 minutes. The cake will deflate—this is normal.
Transfer to a rack to cool for 30 minutes, then refrigerate in the pan for 2 hours or overnight.
Notes
Store leftovers in the fridge in an airtight container.
You can use tapioca starch, all-purpose flour, or cornstarch instead of arrowroot.
Any granulated sweetener works—use zero-calorie for sugar-free.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
How to Make Pumpkin Cream Cheese Cottage Cheese Bake
Simple Steps with Air Fryer or Oven Options
Making this pumpkin cream cheese cottage cheese bake couldn’t be easier. It’s a blend-pour-bake kind of recipe—which is exactly what busy fall nights need. You’ll start by preheating your oven or air fryer to 350°F. Then, everything goes into a mini food processor or blender, including the pumpkin puree, cottage cheese, eggs, sweetener, spices, and thickener.
Blend until silky smooth—no lumps. Pour the batter into a 6-inch cake pan lined with parchment paper. Tap the pan on the counter to release any air bubbles before baking.
If you’re using an air fryer, the bake takes just 30–35 minutes, while an oven version will need about 50–55 minutes. Either way, you’re looking for golden brown edges and a puffy top that will later deflate slightly as it cools. This texture is completely normal and creates a dense, creamy center that sets perfectly after chilling.
This technique is very similar to the one I use in my cottage cheese protein brownie bites, where the baking time makes all the difference in creating a fudge-like consistency without the guilt.
Cooling, Chilling, and Serving Tips
After baking, let your pumpkin cream cheese cottage cheese bake sit in the pan for 15 minutes. It will deflate noticeably—that’s what you want. Transfer it to a wire rack and allow it to cool for another 30 minutes. Once it reaches room temperature, return it to the cake pan and place it in the fridge for at least 2 hours, or preferably overnight. This resting time helps firm up the texture into that cheesecake-like bite we’re after.
For a finishing touch, garnish with a swirl of whipped cream and a light dusting of cinnamon. It’s the same trick I use on my apple cobbler—and it instantly makes any dessert look and feel more indulgent.
Whether you’re baking this for a fall get-together or just meal-prepping a cozy dessert, this cottage cheese bake is a no-fuss treat that stores beautifully. Leftovers keep well in the fridge for several days in an airtight container, so you can enjoy a protein-rich sweet bite anytime.
Customizing Your Pumpkin Cottage Cheese Bake for Any Diet
Low-Carb, Sugar-Free, and Gluten-Free Options
One of the best things about this pumpkin cream cheese cottage cheese bake is how customizable it is. You can easily make it work for low-carb, sugar-free, or even gluten-free diets with just a few smart ingredient swaps.
To make it low-carb or keto-friendly, simply use a zero-calorie granulated sweetener such as erythritol, monk fruit, or stevia instead of regular sugar. These options work beautifully with cottage cheese-based desserts and help cut back on unnecessary carbs. Since there’s already no crust, this bake is naturally lower in carbohydrates compared to pumpkin pie or cheesecake.
For a gluten-free version, stick with arrowroot powder, cornstarch, or tapioca starch. All three provide structure without the need for traditional flour. You could also try almond flour, but it may slightly affect the texture. If you’re baking for someone with gluten sensitivity, this recipe is already a great base—just confirm all your ingredients are certified gluten-free.
I love how this bake mimics the creamy consistency of recipes like my apple crumble cottage cheese bake, but without using heavy cream or butter. It’s high in protein, low in sugar, and full of seasonal flavor.
Flavor Twists and Add-Ins to Try
Once you’ve mastered the base recipe, try adding new flavors to give it a twist. A spoonful of maple extract or a tablespoon of almond butter blended into the batter adds depth. If you’re feeling festive, sprinkle chopped pecans on top before baking or fold in mini sugar-free chocolate chips for a richer dessert.
You could even create a “layered” effect by blending half of the batter with a little cocoa powder or espresso and swirling it into the pan. This is the same technique I’ve used in my cottage cheese banana bars for a marbled look without added fuss.
Here’s a quick reference for smart substitutions:
| Ingredient | Possible Swaps |
|---|---|
| Arrowroot Powder | Cornstarch, Tapioca Starch, All-Purpose Flour |
| Granulated Sweetener | Monk Fruit, Erythritol, Coconut Sugar |
| Pumpkin Pie Spice | Cinnamon + Nutmeg + Clove + Ginger |
This bake welcomes experimentation, making it a great canvas for whatever’s in your pantry. And because it’s already portion-sized in a 6-inch pan, you won’t be overwhelmed with leftovers.
Serving, Storing, and Enjoying Your Pumpkin Cottage Cheese Bake
How to Serve It Just Right
Once your pumpkin cream cheese cottage cheese bake has chilled, it’s ready to slice and serve. The texture should be soft, smooth, and lightly set—think of a lighter, fluffier crustless cheesecake. This makes it perfect as a dessert, afternoon snack, or even a protein-packed breakfast.
Serve it cold straight from the fridge, or let it sit at room temperature for about 10 minutes if you prefer a softer texture. Top with whipped cream and a sprinkle of cinnamon for that bakery-style finish. You could also pair it with a warm drink like spiced chai or a pumpkin latte.
If you’re making a fall dessert spread, try serving this bake alongside something like a pumpkin cottage cheese smoothie bowl or these creamy apple cottage cheese bakes. It complements both sweet and lightly spiced dishes perfectly and offers a rich, creamy texture that balances out crunchier treats.
For extra flair, dust a bit of powdered sweetener on top or drizzle with a sugar-free maple syrup. If you’re not worried about carbs, crushed graham crackers or a pecan streusel topping would also be divine.
Best Way to Store and Use Leftovers
Storage is super simple. Once the cake is fully chilled, place any leftovers in an airtight container and keep them in the fridge for up to 5 days. The flavors actually deepen as it rests, so don’t be surprised if it tastes even better on day two or three.
You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a zip-top freezer bag. Just thaw overnight in the fridge before enjoying.
Got leftovers? Crumble a slice into your yogurt bowl for a protein-rich twist or dice it and add it to overnight oats with pumpkin seeds and dried cranberries. It’s also delicious chopped into cubes and mixed into a breakfast parfait or served cold with a hot cup of coffee.
With its smooth texture, flexible flavor profile, and impressive nutritional stats, this pumpkin cream cheese cottage cheese bake easily becomes one of those recipes you’ll keep on repeat all season long.
FAQ: Pumpkin Cream Cheese Cottage Cheese Bake
Can I use Greek yogurt instead of cottage cheese in this bake?
Yes, Greek yogurt can be used, but the texture will be slightly different—less fluffy and more dense. Cottage cheese gives this bake its signature light, creamy structure.
How do I know when my pumpkin cottage cheese bake is fully cooked?
Look for golden brown edges and a puffed center. The top may still jiggle slightly when you remove it from the oven, but it will firm up as it cools and chills.
Is this pumpkin bake recipe suitable for a low-carb diet?
Absolutely! Just use a zero-calorie sweetener and arrowroot or cornstarch. It’s naturally crustless, so the carb count stays lower than most pumpkin desserts.
Can I prepare this cream cheese cottage cheese bake in advance?
Yes, and it’s even better that way. Chill it overnight for the best flavor and texture. It’s a perfect make-ahead treat for holidays or busy weeks.
Conclusion
There’s something magical about fall desserts, and this pumpkin cream cheese cottage cheese bake proves that simple, wholesome ingredients can come together to make something truly comforting. It’s creamy, high in protein, and naturally low in sugar—a treat you can enjoy without second-guessing. Whether you’re baking it for a cozy family dinner or prepping ahead for the week, this recipe is sure to become a seasonal staple.
If you loved this, don’t miss our other protein-rich cottage cheese recipes like pumpkin pecan cottage cheese bake and cottage cheese banana bars. Happy baking!
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