Introduction

This Pumpkin Whipped Cottage Cheese Breakfast Bowl is a creamy, protein-packed way to celebrate fall flavors. Combining smooth cottage cheese with pumpkin and warm spices, it’s a delicious and satisfying start to your day.

A white bowl filled with a thick, smooth layer of bright orange puree forming the base, with a small scoop taken from the right side. On the left side of the puree sits a crunchy cluster of light brown oats mixed with darker nuts. A drizzle of creamy light brown sauce spreads diagonally across the top, sprinkled with deep green pumpkin seeds. There is a dusting of fine brown powder, likely cinnamon, beside the sauce, adding texture to the pureed surface. The bowl is set on a white marbled surface with gold veins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (full-fat for extra creaminess)
1/2 cup canned pumpkin puree
2 tablespoons maple syrup
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt

Optional Toppings:

Granola
Almond butter or peanut butter (drizzle)
Pumpkin seeds
Extra cinnamon

Instructions

Step 1: Scoop 1 cup of full-fat cottage cheese into your blender.
Step 2: Add 1/2 cup canned pumpkin puree to the blender.
Step 3: Add 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt.
Step 4: Blend everything until completely smooth and creamy, about 30–60 seconds. Scrape down the sides if needed.
Step 5: Spoon the mixture into a serving bowl and top with granola, a drizzle of almond butter, pumpkin seeds, and a sprinkle of cinnamon if desired.

Tips & Variations

Use full-fat cottage cheese for a richer, creamier texture.
Substitute maple syrup with honey or agave nectar for a different sweetness profile.
Add a handful of spinach or kale before blending for extra nutrients without altering the flavor much.
Try different toppings like chopped nuts, fresh fruit, or shredded coconut for variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving, and enjoy cold or at room temperature. It’s best eaten fresh but can be reheated gently if preferred.

How to Serve

A white bowl sits on a white marbled surface with gold streaks, filled with a colorful, layered dish. One side of the bowl has a smooth, creamy orange layer, swirled with a scoop-shaped indentation. Next to it is a layer of granola with walnuts, showing a rough and crunchy texture. A line of green pumpkin seeds runs diagonally between these two sections, topped with a dusting of cinnamon powder. On top of the pumpkin seeds is a light brown drizzle of nut butter, adding a glossy finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy cottage cheese for this recipe?

Yes, you can try plant-based cottage cheese alternatives if you follow a dairy-free diet, but the texture and flavor may vary slightly.

Is canned pumpkin the same as pumpkin pie filling?

No, canned pumpkin is pure pumpkin puree, while pumpkin pie filling contains added sugars and spices. Use pure pumpkin puree for this recipe to control sweetness and spice levels.

Pumpkin Whipped Cottage Cheese Breakfast Bowl Recipe

Print Recipe

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4.5 from 97 reviews

A creamy and flavorful Pumpkin Whipped Cottage Cheese Breakfast Bowl that’s easy to make and perfect for a nutritious fall-inspired breakfast. This recipe blends cottage cheese with pumpkin puree and warming spices, topped with crunchy granola and nut butter for added texture and taste.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 cup full-fat cottage cheese
1/2 cup canned pumpkin puree
2 tablespoons maple syrup
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt

Optional Toppings

Granola
Almond butter or peanut butter (for drizzling)
Pumpkin seeds
Extra cinnamon for sprinkling

Instructions

Add the Cottage Cheese: Scoop 1 cup of full-fat cottage cheese into your blender, which forms the creamy base of the breakfast bowl.
Add Pumpkin Puree: Pour in 1/2 cup canned pumpkin puree for a rich, seasonal flavor and smooth texture.
Add Maple Syrup, Vanilla, and Spices: Add 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt to the blender to create a balanced sweet and spiced flavor profile.
Blend Until Smooth: Blend all ingredients together for about 30 to 60 seconds until completely smooth and creamy. Scrape down the sides if needed to ensure everything is combined evenly.
Pour into Serving Bowl and Add Toppings: Spoon the whipped mixture into a bowl and top it with your favorite toppings like granola, a drizzle of almond or peanut butter, pumpkin seeds, and an extra sprinkle of cinnamon for added crunch and flavor.

Notes

Use full-fat cottage cheese for the creamiest texture, but low-fat can be substituted if preferred.
Adjust maple syrup quantity according to your desired sweetness.
Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves, but you can customize to taste.
Optional toppings add texture and flavor; feel free to experiment with your favorites.
This dish is best enjoyed fresh but can be stored in the fridge for up to 1 day.

Keywords: Pumpkin Breakfast Bowl,Cottage Cheese Breakfast,Pumpkin Puree,Whipped Breakfast Bowl,Healthy Breakfast,Fall Breakfast Recipe