Description

This Cottage Cheese Pumpkin Toast recipe combines creamy cottage cheese blended with pumpkin puree and warm spices, spread over toasted whole wheat bread and topped with chopped pecans, banana slices, and maple syrup. It’s a nutritious, protein-packed breakfast or snack that’s easy to prepare and can be made ahead for meal prepping.

Ingredients

Scale

Blended Cottage Cheese Mixture

24 ounces 2% milkfat cottage cheese
1/2 cup 100% pure pumpkin puree
1/2 teaspoon cinnamon and/or pumpkin pie spice (plus more for topping)
2 tablespoons chia seeds (or 3–4 tablespoons for thicker, cream cheese-like texture)

To Assemble Toast (Single Serving)

1 slice Private Selection 100% Whole Wheat Wide Pan Bread (or preferred wide pan bread)
1 1/2 tablespoons 100% pure pumpkin puree
1/2 cup 2% milkfat cottage cheese (from mixture or fresh)
1/4 teaspoon cinnamon or pumpkin pie spice
1–2 tablespoons chopped pecans
1–2 tablespoons maple syrup
Banana slices (optional)

Instructions

Make Blended Cottage Cheese Mixture: Add an entire container (24 ounces) of 2% milkfat cottage cheese, 1/2 cup pure pumpkin puree, and 1/2 teaspoon cinnamon or pumpkin pie spice to a high-speed blender. Blend on high until the mixture is smooth and creamy, ensuring even distribution of spices and pumpkin.
Add Chia Seeds and Refrigerate: Stir 2 tablespoons of chia seeds into the blended mixture using a spatula. Transfer it back into the cottage cheese container. For a thicker, cream cheese-like texture, increase chia seeds to 3-4 tablespoons. Refrigerate the mixture for at least 6 hours to allow chia seeds to absorb liquid and thicken the blend.
Toast Bread: When ready to serve, toast one slice of whole wheat wide pan bread to your preferred level of crispness. This adds a warm, crunchy base for the toppings.
Assemble the Toast: Spread 1/2 cup of the whipped cottage cheese and pumpkin mixture evenly over the toasted bread slice. Optionally, you can sprinkle additional pumpkin pie spice for enhanced flavor.
Add Toppings: Top the spread with banana slices (if using), followed by 1-2 tablespoons of chopped pecans. Drizzle 1-2 tablespoons of maple syrup generously over the top to add natural sweetness and a rich finish.
Single Serving Option: For a quick single serving without blending ahead, toast one slice of bread, spread 1 1/2 tablespoons pumpkin puree directly on the toast, then add 1/2 cup cottage cheese on top. Sprinkle cinnamon or pumpkin pie spice, add chopped pecans, and finish with a drizzle of maple syrup. Enjoy immediately.
Store Leftovers: Store any leftover pumpkin and cottage cheese mixture in an airtight container in the refrigerator for up to one week. Stir well before each use.

Notes

Using chia seeds in the mixture thickens the texture and adds a nutritional boost of fiber and omega-3 fatty acids.
For a creamier spread, blend for longer until completely smooth.
Maple syrup can be adjusted or substituted with honey or agave nectar for preferred sweetness.
The recipe is easily scalable for meal prep — prepare the blended mixture in advance for quick breakfasts all week.
Using whole wheat wide pan bread adds heart-healthy fiber that complements the creamy protein from cottage cheese.
Banana slices are optional and add natural sweetness plus potassium.
Toasting bread just before assembly ensures a perfect contrast of textures.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Blending
Cuisine: American

Keywords: pumpkin toast, cottage cheese recipe, healthy breakfast, pumpkin puree, chia seeds, whole wheat toast, fall recipe