Pumpkin Pecan Cottage Cheese Bake: The Cozy Protein-Packed Fall Dessert You’ll Crave

There’s something magical about baking in the fall. The scent of cinnamon and nutmeg drifting through the house, a hot mug in hand, and the promise of something sweet and warming straight from the oven. That’s exactly what inspired this Pumpkin Pecan Cottage Cheese Bake. It started with a craving for pumpkin pie but a fridge stocked with cottage cheese and a determination to keep things light, cozy, and high in protein. What came out of my oven was a creamy, pumpkin-forward bake that’s now a family favorite.

In this post, I’ll walk you through everything you need to recreate this cozy, high-protein dessert. We’ll explore the health benefits of using cottage cheese in baking, how to get that perfect texture, and how to customize the recipe for your tastes. You’ll also find smart storage tips, topping ideas, and other pumpkin-packed recipes to enjoy next. Whether you’re craving something comforting or simply want to try something new, this Pumpkin Pecan Cottage Cheese Bake hits every note—without the guilt.

Why You’ll Fall in Love with This Recipe

A Cozy Story Behind Every Bite

This Pumpkin Pecan Cottage Cheese Bake came from one of those “make-do” kitchen moments. It was a chilly weekend, I had a can of pumpkin left from Thanksgiving and a tub of 2% cottage cheese that was dangerously close to expiration. Rather than whip up yet another smoothie or cottage cheese dip, I got creative. What if I combined the pumpkin with warm fall spices, a touch of brown sugar, and cottage cheese for a baked dessert that was creamy and comforting—but with way more protein than your average pie?

The result was a fall-inspired delight. Creamy, smooth, not too sweet, and the perfect hint of pumpkin spice. It reminded me of those pumpkin cheesecake bars from childhood potlucks, but lighter and easier on the stomach. You can eat it cold from the fridge or warm with a dollop of Greek yogurt or whipped cream—either way, it’s delicious. Plus, it’s the kind of treat you feel good about serving your kids (and yourself) after dinner.

The best part? You can dress this up with a pecan topping, a drizzle of maple syrup, or even a swirl of whipped cream. It fits right in with your other fall favorites like these pumpkin whipped cottage cheese bowls or even apple crumble cottage cheese bake, offering something a little unexpected and totally satisfying.

Pumpkin Pecan Cottage Cheese Bake: The Cozy Protein-Packed Fall Dessert You’ll Crave

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A creamy, protein-packed fall dessert made with cottage cheese, pumpkin, and Greek yogurt. Baked to perfection and perfect for cozy nights.

• Total Time: 45 minutes
• Yield: 6 slices 1x

Ingredients

Scale 1x2x3x

For the graham crust (optional)

3/4 cup graham cracker crumbs

1 tbsp sugar

pinch kosher salt

3 tbsp unsalted butter, melted

For the cheesecake

1 cup cottage cheese (2% or any type)

1/4 cup Greek yogurt

1/4 cup pumpkin puree

1 large egg

6 tablespoons brown sugar or maple syrup

1.5 tablespoons cornstarch or flour

1 1/2 teaspoon pumpkin spice

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Instructions

1. Preheat oven to 350°F and grease a 6-inch springform pan.

2. Combine graham crumbs, sugar, salt, and melted butter. Press into pan and bake 10–12 minutes.

3. In a blender, combine all cheesecake ingredients. Blend until smooth.

4. Pour into prepared crust or greased pan.

5. Bake for 30–35 minutes, until edges are set and center is slightly jiggly.

6. Cool completely at room temp, then chill several hours or overnight.

7. Serve cold or slightly warmed. Add toppings if desired.

Notes

You can double this recipe and use an 8–9 inch pan.

Store in fridge for up to 5 days, or freeze for 2 months.

Use a flax egg for egg-free version.

Use maple syrup instead of sugar for refined sugar-free option.

• Author: Emily Frost
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 14g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 40mg

Simple Ingredients That Work Wonders

One of the biggest appeals of this pumpkin pecan cottage cheese bake is its simplicity. There’s no complicated water bath, no fancy equipment—just a 6-inch springform pan or parchment-lined cake pan. It’s beginner-friendly, quick to mix (thank you, blender), and oven-ready in minutes.

Here’s what you’ll need:

For the Graham Crust (optional):

• 3/4 cup graham cracker crumbs
• 1 tbsp sugar
• Pinch kosher salt
• 3 tbsp unsalted butter, melted

For the Cottage Cheese Filling:

• 1 cup cottage cheese (I used 2%)
• 1/4 cup Greek yogurt
• 1/4 cup pumpkin purée
• 1 large egg
• 6 tbsp brown sugar (or maple syrup)
• 1.5 tbsp cornstarch (or flour)
• 1 1/2 tsp pumpkin spice blend
• Optional toppings: whipped cream, Greek yogurt, or ice cream

And if you’re already a fan of these creative, protein-rich bakes, you’ll love the flavor layering in this one, especially if you’ve tried similar treats like pumpkin cottage cheese parfaits or cottage cheese banana bars. This one holds its own—with a rich, cheesecake-like texture and that unmistakable fall flavor.

Equipment:

• 6-inch springform pan or 6-inch cake pan lined with parchment

This recipe fits seamlessly into your cozy fall lineup. In the next section, I’ll walk you through the step-by-step process to nail the perfect pumpkin pecan cottage cheese bake every time—with no soggy bottoms or grainy texture.

Make the Creamiest Pumpkin Pecan Cottage Cheese Bake Every Time

The Secret to a Silky Texture Without Cream Cheese

Cottage cheese might not be the first ingredient you think of for a dessert, but it works beautifully here when blended properly. The trick is to use a high-powered blender—this ensures the curds break down into a silky-smooth batter. Unlike traditional cheesecakes, this version has zero graininess and a beautifully rich consistency without any cream cheese.

To get that ultra-smooth texture in your pumpkin pecan cottage cheese bake:

• Blend cottage cheese, Greek yogurt, pumpkin purée, egg, sugar, cornstarch, and pumpkin spice until completely smooth.
• Scrape down the sides of the blender to make sure everything is fully incorporated.
• Don’t skip the cornstarch—it binds the mixture and prevents a watery bake.

This process delivers a creamy result that sets up beautifully in the oven. The blend of Greek yogurt and cottage cheese gives you a natural richness with the added benefit of protein and less fat.

For comparison, if you love recipes like pumpkin spice cottage cheese muffins, you’ll find the same smoothness and satisfying texture here—with a baked cheesecake-like feel that’s lighter on calories.

Flavor Balance: Not Too Sweet, Not Too Bland

Achieving that signature fall flavor requires a good balance of sweetness and spice. In this pumpkin pecan cottage cheese bake, brown sugar (or maple syrup if you prefer a refined-sugar-free version) provides a deep, caramel-like sweetness that complements the pumpkin and warm spices.

Use pumpkin spice blend, or if you’re out, mix:

• 1 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg

This mix pairs well with the graham crust, adding just enough kick without overpowering the delicate cottage cheese base. And since this recipe isn’t overly sweet, it leaves room for toppings like a drizzle of maple syrup, a sprinkle of toasted pecans, or a swirl of vanilla Greek yogurt.

If you enjoyed the balanced sweetness in the cottage cheese pumpkin muffins, this bake brings a similar flavor profile with a touch more creaminess.

Here’s a quick visual reference to guide your preparation:

Whether you’re baking this for a cozy weekend treat or a light Thanksgiving dessert, the flavor and texture of this pumpkin pecan cottage cheese bake will keep everyone coming back for another slice.

Topping Ideas & Custom Variations for Your Cottage Cheese Pumpkin Bake

Delicious Toppings That Add Crunch, Creaminess, or Sweetness

One of the best parts about this pumpkin pecan cottage cheese bake is how easily it transforms with a simple topping. The base is mildly sweet, rich in flavor, and creamy in texture, making it the perfect canvas for a variety of toppings—whether you’re serving it as dessert or a cozy afternoon snack.

Here are some topping ideas that work beautifully:

• Toasted pecans: Add crunch and nutty flavor. Sprinkle a tablespoon before or after baking.
• Maple drizzle: Just a touch of warm maple syrup can elevate every bite.
• Whipped cream or Greek yogurt: Adds a light, creamy contrast.
• Vanilla protein frosting: Mix Greek yogurt with a touch of vanilla protein powder for a macro-friendly topping.
• Crushed graham crackers or gingersnaps: For texture and a nostalgic crunch.

If you liked the toppings on the viral pumpkin cottage cheese bake, you’ll find that this version gives you a similar opportunity to build on your own favorite flavors.

And if you’re going for a festive dessert table, pair this with pumpkin cottage cheese pancakes for a seasonal brunch board full of color and protein.

Recipe Swaps & Dietary Adjustments

This recipe is naturally high in protein and gluten-free (without the graham crust), but you can make it suit nearly any dietary preference.

Here are some simple swaps:

• No crust? No problem. Skip the graham layer and pour the mixture into a greased or parchment-lined pan.
• Dairy-free? Use dairy-free yogurt and plant-based cottage cheese (brands like Good Culture now offer these) for a creamy result.
• Refined sugar-free? Use maple syrup instead of brown sugar for a naturally sweetened option.
• Egg-free? Try a flax egg (1 tbsp flaxseed meal + 3 tbsp water, set for 5 minutes). The bake will be softer but still delicious.

Want a thicker, heartier texture? Let the mixture sit in the blender for 10 minutes before baking. This allows the cornstarch to hydrate and leads to a firmer set.

For those looking to double the batch, you can easily bake this in an 8-inch springform pan. Just increase the baking time to 40–45 minutes and let it cool fully before slicing.

Here’s a quick table to reference swap options:

This bake is flexible, simple to prep, and great for meal prep. Slice it up and keep it in the fridge for a ready-to-go treat that satisfies any pumpkin craving.

Storing, Serving & Reheating Your Pumpkin Cottage Cheese Bake

How to Store and Serve It for the Best Texture

Once your pumpkin pecan cottage cheese bake has cooled, the flavors deepen and the texture becomes even smoother. I recommend letting it cool at room temperature, then chilling it in the fridge for at least 4 hours—or overnight for best results.

For storing:

• Refrigerator: Store slices in an airtight container for up to 5 days. This bake holds its shape beautifully, making it great for meal prep or packed snacks.
• Freezer: You can freeze individual slices for up to 2 months. Wrap tightly in plastic and place in a freezer-safe container. Thaw overnight in the fridge.

When ready to serve, enjoy it cold, at room temperature, or gently reheated in the microwave for 20–30 seconds for a warm, soft bite. If you’re topping it with whipped cream or Greek yogurt, add that after reheating to maintain the creamy topping.

Pro tip: When serving, pair it with fall favorites like a hot spiced tea or apple cider. This brings out the warm pumpkin spice flavors even more. If you loved the textures in apple crumble cottage cheese bake, you’ll appreciate how well this bake holds up across multiple servings.

When to Serve It & What to Pair It With

This bake isn’t just for dessert. It makes a wholesome mid-afternoon snack or even a post-dinner treat that won’t weigh you down. With around 112 calories per slice without the crust (and still under 200 with it), it’s perfect for those looking to enjoy fall flavors without excess sugar or fat.

Here are some great ways to serve it:

• Brunch: Pair it with scrambled eggs and fruit for a protein-rich start.
• Dessert tray: Serve with other fall desserts like pumpkin cottage cheese muffins.
• After-dinner treat: Add a drizzle of maple syrup and a side of cinnamon-spiced apples.
• On-the-go snack: Slice and pack into reusable containers for a grab-and-go option.

Want to scale it for a gathering? Double the recipe and bake in a 9-inch springform pan. It’s a great choice for potlucks, Friendsgiving, or cozy Sunday family dinners.

Frequently Asked Questions About Pumpkin Pecan Cottage Cheese Bake

Conclusion

This Pumpkin Pecan Cottage Cheese Bake proves you don’t need heavy cream or a complicated process to enjoy a cozy, creamy, and high-protein dessert. It’s the kind of recipe that hits all the seasonal notes—sweet pumpkin, warm spice, and nutty pecan—with a smooth, cheesecake-like texture that feels comforting without being overly rich.

Whether you’re baking for your family, meal prepping for the week, or just craving something satisfying on a cool fall day, this easy pumpkin bake fits the bill. It’s quick to prep, endlessly adaptable, and sure to become a go-to recipe right next to your favorites like pumpkin cottage cheese parfait or cinnamon pecan cottage cheese muffins.

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