Looking for a delicious fall breakfast? Try our irresistible Pumpkin Crepes Recipe that will leave your taste buds begging for more! These pumpkin spice crepes are filled with a delicious cream cheese filling spiced perfectly for those cool fall mornings!
My hometown back in Ohio takes pumpkins seriously. Like our water tower is a gigantic pumpkin and every October, there is a huge festival focused solely on – you guessed it – our favorite orange squash. Growing up in a town that was filled with all-things pumpkin every year, I really do mean it when I say that pumpkin recipes are some of my favorite.
On the other side of that spectrum, you can never go wrong with a pancake recipe or in this case; crepes.
Combine the two and I am far happier than a food should ever make someone. That’s where this particular crepe recipe enters the conversation.
What is a Crepe?
Traditionally a French dessert, they are made with a batter similar to a pancake. In the US, crepes can be served as either a breakfast food or dessert. They are typically filled with sweet or savory ingredients that complete the meal and give you a satisfaction that a regular pancake simply can’t offer.
What is the Difference Between Crepes and Pancakes?
To put it simply, not much with one exception; crepes are very thin while pancakes are thick and fluffy. Where we normally pour toppings over the top of pancakes, crepes are rolled and stuffed with a topping mixture.
The size of the crepe and how they are rolled tends to allow you to taste more of the filling as well since pancakes can often overtake their own toppings.
No, I’m not hating on pancakes. I love them both equally.
Should Crepe Ingredients Be Room Temperature?
When making pumpkin crepes with a pumpkin spice cheesecake filling, your ingredients absolutely should be at room temperature. Actually this is true for a lot of cooking and most baking, but especially when you’re making crepe batter.
But in this recipe, it’s actually very important. One of the secrets to good crepes is to leave the batter sit at room temperature for at least 12-hours. Now you don’t have to do that, but it will scale up your crepe game.
The pumpkin cheesecake filling below requires that your cream cheese be softened well enough to whip and blend smoothly. Having the other ingredients room temp will keep you from running into a situation where they don’t blend well or you have other potential issues.
How to Store Leftover Crepes?
Leftover crepes should be stored in the refrigerator or frozen if you can not eat them quickly. Refrigerated they should be eaten within five days. Frozen they will last much longer.
Leftover filling must also be refrigerated or frozen and should be eaten within the same timeline as the crepes themselves.
Can You Freeze Cooked Crepes?
Yes and that’s one of the reason they’re one of my favorite things to make! They freeze beautifully! You can freeze cooked crepes up to 3-months without loss of flavor or a texture change.
To freeze these pumpkin crepes, cook as directed on the recipe card, but stop before filling them.
Stack each cooked crepe with each other using wax paper squares or parchment paper squares to keep them from sticking together. Freeze flat in gallon size freezer bags or another airtight food storage container.
Can You Freeze Pumpkin Crepes?
Again, yes, but with an exception. If you are going to freeze these pumpkin spice crepes, you’ll need to decide if you’ll be eating them warmed or cold. If cold, you’re fine to fill and freeze using the instructions above.
However, if you would prefer them warmed, make the filling and freeze it separately from the crepes themselves. This filling will melt when exposed to heat.
How to Reheat Pumpkin Crepes?
Assuming you stored your crepes and pumpkin spice filling separately, simply spray a bit of non-stick spray in a skillet – preferably a cast iron skillet – and warm each crepe over medium heat for approx. 60-seconds on each side. Be mindful that you don’t overheat them since this can cause them to be rubbery.
What are Other Crepe Filling Ideas?
Crepes are usually filled with sweet toppings, but that leaves you with a lot of options! If you’re looking for other ways to enjoy this easy meal, try these:
- Vanilla cheesecake filling – Simply make the filling recipe below but leave out the pumpkin and pumpkin pie spice replacing it with real vanilla extract
- Maple Cream Cheese filling with real maple syrup
- Ginger or Gingerbread flavored
- Strawberry filled
- Blueberry Filled
- Nutella filled
- Peanut butter and chocolate
Pumpkin Spice Crepes with Cream Cheese Filling
Ingredients
For the Crepes
- 2 Lg. Eggs
- 1 C. All-Purpose Flour
- 1 C. Whole Milk
- ½ C. Water
- 2 Tbsp. Butter melted
- 2-3 Tbsp. Canola Oil
For the Pumpkin Spice Cream Cheese Filling
- 4-6 Tbsp. Pumpkin Puree canned or fresh
- 8 oz. Cream Cheese softened
- 2 C. Heavy Whipping Cream
- ½ C. Powdered Sugar
- 1-2 tsp. Pumpkin Pie Spice
- Ground Cinnamon optional for garnish
Instructions
Crepes
- Before you begin, soften cream cheese and melt butter. Begin to slowly heat oil in skillet over medium/low heat.
- While the oil is heating, add melted butter, eggs, water and milk and mix well.
- Add flour to the mixture and whisk until fully incorporated and a runny batter is created.
- Spread the oil out in the bottom of the skillet if it has not already done so. Add approx. 1/4 c. batter and swirl the skillet to help it spread and thin out to the size of the pan itself.
- Cook each crepe for around 30-seconds then flip and repeat for the other side. This batter will cook very fast so be sure to work quickly. Each crepe should be slightly browned around the edges, but not burnt. Set aside when finished.
Filling
- In one mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, combined the heavy cream and powdered sugar. Beat until stiff peaks form. Add heavy cream mixture to cream cheese and beat until fully combined and smooth. Remove 1/4 of this mixture and set aside for topping the crepes with.
- Fold pumpkin puree into the filling mixture. Begin with 4 tbsp and taste. If you prefer a stronger flavor, add more 1 tbsp at a time.
- Once you've reached your preferred pumpkin flavor, add 1 tsp pumpkin pie spice. Mix well until spices are fully incorporated. Taste test and adjust seasoning if you prefer a stronger flavor.
Assembly
- Scoop a heaping amount of filling onto the center of each crepe. Spread out to cover the entire center in a line.
- Fold one end of each crepe inside to create a bottom and roll each one to close. Top with the reserved filling, cinnamon and more pumpkin pie spice if desired.
Notes
- Nutrition information is auto-calculated and may not be accurate. Please use discretion if you follow a specific diet.Â
- If you are going to freeze these pumpkin spice crepes, you’ll need to decide if you’ll be eating them warmed or cold. If cold, you’re fine to fill and freeze using the instructions above.However, if you would prefer them warmed, make the filling and freeze it separately from the crepes themselves. This filling will melt when exposed to heat.
- Extra filling may be frozen without issue. Freeze normally in an air tight container up to 3-months. Thaw fully and re-whip before using.Â