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.

Pumpkin Cream Cheese Cottage Cheese Bake

Name: Pumpkin Cream Cheese Cottage Cheese Bake – Cozy, Creamy, and Protein-Packed
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

Ingredients

Scale

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

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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.

Author: Emily Frost
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