Pumpkin Cottage Cheese Roll Ups: A Cozy, High-Protein Treat

Introduction

These Pumpkin Cottage Cheese Roll Ups—often inspired by Eastern European blintzes or delicate French crepes—are the perfect synthesis of comfort food and healthy eating. Combining the creamy, protein-packed goodness of farmer’s cheese (or cottage cheese) with the warm, autumnal spice of pumpkin, this recipe transforms a simple breakfast item into a satisfying dessert or brunch centerpiece. They are naturally lower in sugar than traditional pastries and offer a wonderful boost of fiber and Vitamin A, making them a guilt-free way to enjoy the flavors of fall.

Ingredients

For the Crepe Wrappers (Makes 8-10)

1 cup (240 ml) whole milk
2 large eggs
3/4 cup (90g) all-purpose flour
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1 tablespoon melted butter, plus more for the pan

For the Pumpkin Cottage Cheese Filling

1 cup (250g) full-fat cottage cheese (or pressed farmer’s cheese)
1/2 cup (120g) pure pumpkin puree (not pie filling)
2–3 tablespoons maple syrup or honey (to taste)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (or cinnamon and nutmeg)

Step-by-step Preparation

Prepare the Crepe Batter: In a large bowl, whisk together the milk, eggs, melted butter, sugar, and salt. Gradually add the flour, whisking until the batter is smooth and lump-free.
Tip: Allow the batter to rest at room temperature for at least 15 minutes. This allows the gluten to relax, resulting in more pliable, less likely-to-tear crepes.
Cook the Crepes: Heat a non-stick 8-inch skillet or crepe pan over medium heat. Lightly butter the pan. Pour 1/4 cup of batter into the pan, swirling quickly to coat the bottom thinly. Cook for 1 to 2 minutes until the edges pull away and the bottom is golden brown. Flip and cook for 30 seconds more. Stack the finished crepes on a plate.
Make the Filling: In a separate bowl, combine the cottage cheese, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Mix thoroughly until the filling is homogenous and creamy. If you prefer a smoother texture, you can briefly pulse the filling in a food processor.
Assemble the Rolls: Lay one crepe flat. Spoon 2 to 3 tablespoons of the filling near the center edge. Fold the sides inward, then roll the crepe tightly from the bottom edge up, creating a neat roll. Repeat with the remaining crepes and filling.
Serve Warm (Optional): For a professional finish, you can bake the assembled rolls. Place them seam-side down in a lightly greased baking dish. Bake at 350°F (175°C) for 10–12 minutes, just until they are heated through and the filling is warm.

Nutritional Information

These roll-ups are an excellent source of lean protein thanks to the cottage cheese, providing substantial satiety. Pumpkin delivers high levels of Beta-Carotene (which the body converts to Vitamin A) and dietary fiber. Each serving (approximately two rolls) contains an estimated 280–320 calories, 15g of protein, and 3g of fiber, depending on the richness of the milk and the amount of added sweetener.

Storage

Leftover Pumpkin Cottage Cheese Roll Ups can be stored, fully assembled, in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place them on a microwave-safe plate and heat for 30–60 seconds, or bake them briefly in the oven until warmed through. They are also delicious served cold straight from the fridge.

Conclusion

These roll ups are incredibly versatile. Serve them dusted with powdered sugar, drizzled with extra maple syrup, or alongside a dollop of sour cream or Greek yogurt for added tang. For a textural variation, try adding a sprinkle of chopped walnuts or pecans to the filling before rolling. This recipe is a delightful, comforting staple that proves healthy eating doesn’t mean sacrificing flavor.