Bake Pumpkin Roll With Cottage Cheese Filling & Say Good Bye to November

pumpkin roll

This season I decided to experiment with pumpkin. Not that I have never eaten pumpkin before. No. Of course, I did. But I have not cooked it myself.

So, the very first recipe I tried was actually this one from Glamour magazine. Pumpkin roll with cottage cheese filling. And since then I think I am in love!

This pumpkin roll will cheer you up on a gloomy day and take away autumn melancholy . Incredibly tasty, light and smelling like happiness. I couldn’t stop eating. Even my husband, who approaches all my experiments in the kitchen very carefully, enjoyed pumpkin roll as much as I did, sipping a cup of herbal tea.

My cat couldn’t remain indifferent to all those autumnal smells of vanilla, cinnamon, orange and nuts, that enhanced our apartment, too. During the shooting he tried to steal a piece so many times, you can’t even imagine!

So, let’s get down to the recipe to make your family and friends happy on the last cold November day (or celebrate the beginning of December!)


pumpkin roll

pumpkin roll

pumpkin roll

This guy was pretty much insisting on the matter of eating a piece.

pumpkin roll

pumpkin roll

Pumpkin Roll With Cottage Cheese Filling

Serves 4
Prep time 2 hours, 25 minutes
Cook time 12 minutes
Total time 2 hours, 37 minutes


  • 200g pumpkin
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanillin
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 1/2 cup chopped nuts
  • 1 teaspoon gelatin
  • 3 eggs
  • 50g candied orange peels
  • 100g cottage cheese
  • 1/2 cup caster sugar


1. Process pumpkin in a kitchen processor. Add flour, baking soda, cinnamon and nutmeg.
2. Whisk eggs with sugar and vanillin in a separate bowl. Add it to pumpkin mixture.
3. Pour out the dough onto the baking tray covered with the parchment paper. Sprinkle nuts onto the dough. Bake in the oven at 200°C for 10-12 minutes.
4. Take the baking tray out of the oven and cover with the kitchen towel powdered with caster sugar.
5. Dissolve gelatin in 1 teaspoon water. Whisk cottage cheese with caster sugar. Add gelatin and candied orange peels.
6. Lay out baked pumpkin dough on a table, spread cottage cheese filling all over the dough and make a roll.
7. Put the roll into the fridge for 2 hours.




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