Pumpkin Cottage Cheese Cake

This cozy cottage cheese pumpkin cake is one of those simple fall bakes that smells like warmth and comfort. It’s made with creamy cottage cheese (or farmer’s cheese), pumpkin puree, eggs, sugar, and a bit of creamy wheat — no cream cheese, no crust, and no stress.

It turns out light, slightly custardy, and not too sweet — the kind of cake that works equally well as breakfast, snack, or dessert. I love it chilled straight from the fridge, but it’s just as good warm with a drizzle of sweet condensed milk or a spoonful of condensed milk mixed with sour cream (my favorite topping combo lately).

Why you’ll love this cake

This isn’t your typical pumpkin cheesecake or heavy loaf. The cottage cheese gives it a delicate, protein-rich creaminess, while the pumpkin adds flavor and a beautiful color. You don’t even need a mixer — everything blends together in one bowl.

It’s perfect for using up leftover pumpkin puree or that container of cottage cheese just sitting in the fridge. And if you’ve never baked with farmer’s cheese or farina before, this is a perfect beginner-friendly recipe to start with.

Can I use farmer’s cheese instead of cottage cheese?

Absolutely! Farmer’s cheese and cottage cheese are close relatives, and both work beautifully here.

If you’re using cottage cheese, make sure to drain it well and blend until smooth. This removes the excess liquid and gives you that creamy texture similar to farmer’s cheese.

If you already have farmer’s cheese, you can skip blending — it’s naturally thicker and smoother. The flavor will be just slightly tangier and a bit more “European cheesecake”-like (which I love).

What does cottage cheese pumpkin cake taste like?

It’s lightly sweet, moist, and gently pumpkin-flavored — not overpowering. The texture lands somewhere between cheesecake, flan, and a soft breakfast pudding. It’s tender enough to eat with a spoon but firm enough to slice.

My kids love it plain, while I can’t resist topping it with a drizzle of sweet condensed milk or mixing a spoonful of condensed milk with sour cream for a creamy, slightly tangy topping that balances the pumpkin flavor perfectly.

How to make it (quick overview)

You’ll need farmer’s cheese or well-drained blended cottage cheese, pumpkin puree, eggs (not pictured in the ingredient photo- i forgot!) sugar, creamy wheat (farina), eggs, and a pinch of baking powder. Mix everything together until smooth, pour into a greased baking dish, and bake until set in the center. Full printable card below.

Can I make it ahead?

Yes! This cake actually tastes better the next day. The texture sets as it chills and becomes creamier. You can bake it the night before and keep it in the fridge until ready to serve.

It also freezes beautifully — just slice it first, wrap tightly, and thaw individual pieces overnight in the fridge.

How to store leftovers

Store in an airtight container in the refrigerator for up to 4 days. I don’t recommend leaving it out at room temperature for long since it’s dairy-based.

If you like warm desserts, you can reheat slices in the microwave for about 15-30 seconds — just enough to soften it slightly.

What to serve with cottage cheese pumpkin cake

• A drizzle of sweet condensed milk
• A creamy mix of condensed milk and sour cream (try 2 parts condensed milk to 1 part sour cream)
• A sprinkle of cinnamon or nutmeg on top
• Fresh berries for contrast (or just like what i did- i baked some raspberries right inside the cake!)

More cozy fall recipes

If you love this cottage cheese pumpkin cake, try these too:

• Pumpkin soda bread
• Pumpkin fruitcake
• Silken tofu pumpkin pie
• 3 ingredient pumpkin bread

Hope you will like this pumpkin cottage cheese recipe as much as we do. Please rate the recipes if you made it and leave a comment below if you have any questions or suggetsions.

Recipe