Pumpkin crepes are a fall breakfast that feels like dessert. A half cup of pumpkin purée and a spoonful of pumpkin pie spice go straight into the batter, so the crepes come out golden orange and lightly spiced. They’re filled with a fluffy cinnamon cream cheese and finished with maple syrup and toasted pecans.

They’re a good choice for a Thanksgiving-weekend breakfast, and most of the work can be done ahead: the batter can rest overnight in the fridge and the filling keeps for two days.

Pumpkin Crepes with Cream Cheese Filling

Pumpkin-spiced crepes with a sweet cinnamon cream cheese filling.

Prep Time: 20 mins
Cook Time: 25 mins
Rest Time: 30 mins
Total Time: 1 hr 15 mins
Yield: 8 crepes (4 servings)

Equipment

8- or 9-inch crepe pan or non-stick skillet
Hand mixer

Ingredients

Pumpkin crepes

1 cup (120 g) all-purpose flour
2 tablespoons packed light brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 cup (240 ml) milk, plus up to 1/4 cup more if needed
1/2 cup (120 g) canned pumpkin purée (not pumpkin pie filling)
2 tablespoons unsalted butter, melted, plus more for the pan

Cream cheese filling

8 ounces (226 g) cream cheese, softened
1/2 cup (60 g) powdered sugar
1/4 cup (60 ml) cold heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

To finish

Maple syrup
1/3 cup (35 g) chopped toasted pecans

Instructions

Pumpkin crepes

Whisk the flour, brown sugar, pumpkin pie spice and salt. In another bowl, whisk the eggs, milk, pumpkin and melted butter until smooth.
Whisk the wet ingredients into the dry until smooth. The batter will be a little thicker than plain crepe batter; it should still pour easily. If it doesn't, whisk in more milk 1 tablespoon at a time. Rest for 30 minutes.
Heat the pan over medium heat and brush with butter. Pour in about 1/4 cup of batter and tilt the pan to spread it thinly.
Cook for 1 to 1 1/2 minutes, until the edges lift and the underside is golden. Flip and cook 30 seconds more. Repeat with the remaining batter.

Cream cheese filling

Beat the cream cheese, powdered sugar, cinnamon and vanilla until smooth. Add the cream and beat until light and fluffy, 1 to 2 minutes.

Assemble

Spread about 3 tablespoons of filling over half of each crepe and fold into quarters.
Drizzle with maple syrup and scatter with toasted pecans.

Serving suggestions

No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and a pinch each of nutmeg and cloves.
The filling keeps, covered, in the fridge for up to 2 days.

Tips for pumpkin crepes

Use plain purée. Canned pumpkin purée gives the most consistent results. If you use homemade, drain it well first.
Check the batter. Pumpkin thickens it. It should pour in a smooth ribbon; thin it with a little milk if it doesn’t spread before setting.
Watch the heat. The sugar and pumpkin brown faster than plain batter, so keep the pan at medium rather than medium-high.
Toast the pecans. A few minutes in a dry pan over medium heat makes them crunchier and more flavorful.

For more fall flavors, try Apple Cinnamon Crepes. Prefer a fruity cream cheese filling? See Strawberry Crepes with Cream Cheese Filling.

Tips for pumpkin crepes

Frequently asked questions

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