Dessert

Pumpkin Whipped Cottage Cheese Breakfast Bowl Recipe

ByJeannette Jaeger January 8, 2026January 8, 2026

Introduction

This Pumpkin Whipped Cottage Cheese Breakfast Bowl is a creamy, flavorful way to start your day. Combining protein-rich cottage cheese with the warm spices of pumpkin, it’s both satisfying and comforting. Topped with crunchy granola and pumpkin seeds, it makes a perfect autumn-inspired breakfast.

A white bowl filled with bright orange pumpkin puree forms the base layer, smooth with a visible scoop indentation on one side. On the left half of the bowl, a layer of granola with oats and nuts sits on the pumpkin puree. A drizzle of creamy peanut butter crosses over the granola and pumpkin, with a light dusting of cinnamon powder near the center of the bowl. Scattered green pumpkin seeds add texture on top of the peanut butter and puree. The bowl rests on a white marbled surface with golden streaks. 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 round bowl. Top with granola, almond butter drizzle, pumpkin seeds, and a sprinkle of cinnamon if desired.

Tips & Variations

For a lighter version, you can use low-fat cottage cheese, though the texture may be less creamy.
Swap maple syrup for honey or agave nectar to adjust sweetness.
Add a handful of spinach or kale for a green boost without overpowering the flavor.
Use different nuts or seeds for topping, such as walnuts or chia seeds, for added texture and nutrition.

Storage

Store any leftover pumpkin whipped cottage cheese in an airtight container in the refrigerator for up to 2 days. Stir well before serving again. This dish is best enjoyed fresh and is not recommended for freezing. Serve chilled or at room temperature.

How to Serve

A white bowl is filled with a smooth, orange pumpkin puree spread on one side, covering about half of the bowl's base with a soft, creamy texture. Next to it, a layer of light brown, crunchy granola and walnut pieces covers the other half. On top of the granola, there is a light brown swirl of peanut butter running across the middle, decorated with green pumpkin seeds and a dusting of cinnamon powder sprinkled mostly on the pumpkin puree and partly on the peanut butter. The bowl is placed on a white marbled surface with subtle gray and gold veins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

To make a vegan version, use a plant-based cottage cheese alternative and substitute maple syrup for any non-vegan sweetener. Keep in mind the texture may vary depending on the cottage cheese substitute.

Can I prepare this the night before?

Yes, you can prepare this pumpkin whipped cottage cheese the night before. Store it covered in the fridge and give it a good stir before serving. The texture remains creamy and flavors meld nicely overnight.