Easy Pumpkin Crepes Recipe – Fall Brunch or Dessert Perfection

This Easy Pumpkin Crepes Recipe is perfect for a fall brunch or dessert! Tender crepes hold a pumpkin filling and are topped with a sprinkle of cinnamon.

Yes, we have been on a pumpkin kick here lately and today we have an Easy Pumpkin Crepes Recipe that is perfect for a fall brunch or dessert! These tender crepes hold a yummy pumpkin filling and are sprinkled with a bit of cinnamon to finish them off.

I love that the flavor is all within the filling. That lets you enjoy the classic crepe taste, but that delicate, “pumkin-y” filling gives you a wonderful flavor that just tastes like fall!

This recipe calls for canned pumpkin puree, but you can also make your own homemade with our easy Instant Pot Pumpkin Puree Recipe.

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Cook N Home 10.25-Inch Nonstick Heavy Gauge Crepe Pan

To make your crepes you can use any small skillet, or you can opt for an official crepe pan. (You can get one for under $20.)

Another option is to use an electric crepe maker, which I haven’t tried – but they look pretty cool!

Easy Pumpkin Crepes Recipe

INGREDIENTS

Crepes:
2 eggs, beaten
1 cup flour
1 cup milk
½ cup water
2 Tbsp. melted butter

Filling:
4 Tbsp. pumpkin puree (or more if desired)
8 oz softened cream cheese
2 cups heavy whipping cream, cold
½ cup powdered sugar
3/4 tsp. pumpkin pie spice
Cinnamon (to sprinkle on top – optional)

How to Make Pumpkin Crepes:

In a large bowl mix eggs, milk, water, melted butter. Then stir in flour and mix well. (Mixture will be runny.)

Heat a small skillet to medium heat and spray with oil.
Add about ¼ C of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
Cook for about 30 seconds to a minute and then flip on the other side and repeat. (Crepe should be just a tiny bit brown on some spots for it to be done.)

Repeat with the remainder of the crepe batter.To make the pumpkin filling, whip the softened cream cheese in a large bowl. Set aside.
Whip the cold heavy whipping cream with the powdered sugar until stiff peaks form. (This works best in a chilled bowl.)
Add whipped cream into cream cheese bowl and blend until mixed.

Optional – At this point I like to reserve some of this mixture for piping on top of the crepes, then sprinkling with the cinnamon. This makes a pretty white topping with the cinnamon contrast.Fold in the pumpkin.
Place a line of filling down the center of a crepe and then roll it up.

Pipe some filling on top and sprinkle with cinnamon.
Repeat with remaining crepes and cinnamon.

Easy Pumpkin Crepes

Chrysa

This Easy Pumpkin Crepes recipe is perfect for a fall brunch or dessert! Tender crepes hold a pumpkin filling and are topped with a sprinkle of cinnamon.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 407 kcal

Ingredients

  

1x2x3x

• ▢ 2 eggs beaten
• ▢ 1 cup flour
• ▢ 4 Tbsp. pumpkin puree or more if desired
• ▢ 8 oz softened cream cheese
• ▢ 2 cups heavy whipping cream cold
• ▢ ½ cup powdered sugar
• ▢ 3/4 tsp. pumpkin pie spice
• ▢ Cinnamon to sprinkle on top – optional

Instructions

 

• In a large bowl mix eggs, milk, water, melted butter.
• Stir in flour and mix well. (Mixture will be runny.)
• Heat a small skillet to medium heat and spray with oil.
• Add about ¼ C of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
• Cook for about 30 seconds to a minute and then flip on the other side and repeat. (Crepe should be just a tiny bit brown on some spots for it to be done.)
• Repeat with the remainder of the crepe batter.
• To make the pumpkin filling, whip the softened cream cheese in a large bowl. Set aside.
• Whip the cold heavy whipping cream with the powdered sugar until stiff peaks form. (This works best in a chilled bowl.)
• Add whipped cream into cream cheese bowl and blend until mixed.
• Optional – At this point I like to reserve some of this mixture for piping on top of the crepes, then sprinkling with the cinnamon. This makes a pretty white topping with the cinnamon contrast.
• Fold in the pumpkin.
• Place a line of filling down the center of a crepe and then roll it up.
• Pipe some filling on top and sprinkle with cinnamon.
• Repeat with remaining crepes and cinnamon.

Nutrition

Serving: 1gCalories: 407kcalCarbohydrates: 24gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 137mgSodium: 122mgPotassium: 144mgFiber: 1gSugar: 11gVitamin A: 2466IUVitamin C: 1mgCalcium: 80mgIron: 1mg

I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.

Tried this recipe?Let us know how it was!