This Pumpkin Whipped Cottage Cheese recipe is a light and creamy way to enjoy fall flavors. Whipped to perfection and subtly spiced with pumpkin and cinnamon, it makes a perfect breakfast, snack, or even a dessert topping. Healthy, protein-packed, and easy to make.
Why You’ll Love This Recipe
- Light, creamy, and fluffy texture
- High in protein, perfect for a healthy breakfast or snack
- Subtly spiced with pumpkin and cinnamon for fall flavors
- Quick and easy to make with minimal ingredients
- Can be served sweet or savory depending on toppings
Ingredients
- 1 cup cottage cheese (full fat or low fat)
- 1/2 cup canned pumpkin purée
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Optional toppings: chopped nuts, cinnamon, granola, fresh fruit
Step-by-Step Instructions
- In a medium bowl, combine cottage cheese, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract.
- Use a hand mixer or blender to whip the mixture until smooth and creamy.
- Transfer to a serving bowl and sprinkle with optional toppings if desired.
- Serve immediately or chill for 15–30 minutes for a firmer texture.
Tips & Variations
- Flavor Boost: Add a pinch of ground ginger or nutmeg.
- Savory Option: Omit maple syrup and add a pinch of salt and black pepper for a savory version.
- Make Ahead: Store in an airtight container in the fridge for up to 3 days.
- Toppings: Try granola, dried cranberries, or pumpkin seeds for crunch.
Storage & Freezer Instructions
- Refrigerate in an airtight container for up to 3 days.
- Do not freeze; cottage cheese texture may change when thawed.
Serving & Pairing Ideas
- Serve with whole-grain toast, fresh fruit, or as a dip for apple slices.
- Pair with oatmeal bowls or yogurt parfaits.
- Use as a healthy frosting for pancakes or waffles.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, roast and purée fresh pumpkin before using.
Can I make this dairy-free?
Yes, substitute cottage cheese with a plant-based alternative like cashew cream or silken tofu.
Can I add more spices?
Yes, cinnamon, nutmeg, or ginger work well.
Can I make it ahead of time?
Yes, keep in the fridge in an airtight container for up to 3 days.
Ready to Make It?
This Pumpkin Whipped Cottage Cheese is a creamy, protein-packed fall treat that’s perfect for breakfast or snack time. Quick, easy, and flavorful, it’s a healthy addition to your seasonal recipes.
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Pumpkin Whipped Cottage Cheese
- Total Time: 5 minutes
- Yield: 2 servings 1x
Description
Pumpkin Whipped Cottage Cheese is creamy, lightly spiced, and perfect for breakfast or a snack.
Ingredients
1 cup cottage cheese (full fat or low fat)
1/2 cup canned pumpkin purée
2 tablespoons maple syrup or honey
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Optional toppings: chopped nuts, cinnamon, granola, fresh fruit
Instructions
1. In a medium bowl, combine cottage cheese, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract.
2. Use a hand mixer or blender to whip the mixture until smooth and creamy.
3. Transfer to a serving bowl and sprinkle with optional toppings if desired.
4. Serve immediately or chill for 15–30 minutes for a firmer texture.
Notes
Flavor Boost: Add a pinch of ground ginger or nutmeg.
Savory Option: Omit maple syrup and add a pinch of salt and pepper.
Make Ahead: Store in the fridge up to 3 days.
Toppings: Granola, dried cranberries, or pumpkin seeds.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Fall
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Fat: 5g
- Carbohydrates: 10g
- Protein: 8g