Pumpkin Crepes with Pumpkin Cheesecake Filling
If there’s one fall-inspired recipe that I couldn’t wait to try, it’s these Pumpkin Crepes with Pumpkin Cheesecake Filling. I first made them for a cozy weekend brunch and honestly, they disappeared from the table faster than I expected. The combination of soft and thin crepes filled with a creamy pumpkin cheesecake mixture feels like autumn wrapped in a warm blanket. They’re light enough for breakfast but rich enough to pass as dessert.
Crepes might sound a little fancy, but they’re actually much easier to make than you’d think. For anyone who loves festive fall flavors, this recipe belongs right next to classics like Spiced Pumpkin Halloween Cake and other seasonal favorites like Pumpkin Coffee Cake. It’s a cozy, flavorful dish that feels perfect for crisp mornings or holiday gatherings.
Why You’ll Love Pumpkin Crepes
Pumpkin crepes bring together the best of both worlds: the elegance of classic French crepes and the cozy flavors of fall. The crepe batter itself has a subtle hint of pumpkin spice, which pairs beautifully with the creamy cheesecake filling. Unlike heavier pumpkin desserts, these crepes feel light and satisfying without being overwhelming.
They’re also incredibly versatile. Serve them at brunch with coffee, add them to your holiday dessert table, or even enjoy them as a sweet snack in the afternoon. And here’s the best part, you can prepare the filling ahead of time, making them stress free for entertaining.
If you’ve tried recipes like Pumpkin Cream Cheese Muffins, you’ll find that these crepes deliver that same cozy fall comfort but in a lighter and more elegant form.
Ingredients for Pumpkin Crepes with Pumpkin Cheesecake Filling
Here’s what you’ll need to whip up this fall favorite:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Pumpkin Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup heavy whipping cream, whipped until stiff peaks
Step-by-Step Instructions for Making Pumpkin Crepes
Making crepes at home is easier than it looks, especially with this simple method. Let’s break it down step by step:
Step 1: Prepare the Crepe Batter
In a mixing bowl, whisk together the flour, eggs, and milk until smooth. Add the pumpkin puree, sugar, melted butter, vanilla extract and spices. Keep whisking until the batter is silky and lump-free. The consistency should be slightly thinner than pancake batter. If it feels too thick, add a splash of milk. Let the batter rest for 20-30 minutes. This helps the gluten relax, giving you soft and tender crepes.
Step 2: Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter into the pan and quickly swirl it around to coat the surface. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden. Flip carefully and cook for another 30-60 seconds on the other side. Stack the finished crepes on a plate and cover with a towel to keep them warm. Continue until all the batter is used.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese and powdered sugar until smooth and fluffy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice mixing until combined. Gently fold in the whipped cream to create a light, airy filling. Chill the mixture for at least 15 minutes before assembling the crepes.
Step 4: Fill and Assemble the Crepes
Take a warm crepe and spread a generous spoonful of the cheesecake filling down the center. Roll or fold the crepe into your preferred shape. Repeat with the remaining crepes and filling. For an extra touch, dust with powdered sugar or drizzle with warm caramel sauce before serving.
Step 5: Serve and Enjoy
These crepes are best enjoyed fresh. Serve them with coffee, tea, or even a glass of milk for a cozy experience. The combination of the delicate crepe and creamy pumpkin cheesecake filling is sure to impress. It’s a sweet treat that feels just as festive as a loaf of Super Moist Pumpkin Bread on the holiday table.
Tips for the Best Pumpkin Crepes
- Rest the Batter: Don’t skip the resting step, it makes the crepes more pliable.
- Thin Batter is Key: If the batter is too thick, add a tablespoon of milk at a time until it reaches the right consistency.
- Keep Them Warm: Stack finished crepes under a clean kitchen towel to keep them soft and warm.
- Make Ahead: Both the crepes and filling can be made ahead and stored separately in the fridge. Assemble just before serving.
Storing and Freezing Pumpkin Crepes
- Refrigerator: Store leftover crepes in an airtight container for up to 2 days. Keep the filling separate until ready to serve.
- Freezer: Crepes freeze beautifully. Stack them with parchment paper between each crepe and place them in a freezer bag. They’ll keep for up to 2 months. Thaw in the fridge overnight and warm in a skillet before serving.
Variations to Try
- Chocolate Drizzle: Add a drizzle of melted chocolate on top for a decadent touch.
- Nutty Crunch: Sprinkle chopped pecans or walnuts inside the filling for extra texture.
- Apple Twist: Pair with spiced apples for a mix of flavors.
- Whipped Cream Topping: Add a dollop of sweetened whipped cream for a lighter finish.
- Breakfast Style: Enjoy them with coffee in the morning, just like you’d savor a sweet Pumpkin Coffee Cake.
FAQs about Pumpkin Crepes with Pumpkin Cheesecake Filling
Q: Can I use store-bought crepes?
A: Yes, you can use pre-made crepes to save time. The filling will still shine.
Q: Can I make these gluten-free?
A: Absolutely! Swap the all-purpose flour with a gluten-free flour blend designed for baking.
Q: Can I prepare the filling ahead of time?
A: Yes, the filling can be made a day in advance and stored in the fridge.
Q: What can I use instead of pumpkin spice?
A: Mix cinnamon, nutmeg, ginger, and cloves for a homemade pumpkin spice substitute.
Final Thoughts
Pumpkin Crepes with Pumpkin Cheesecake Filling are the ultimate autumn treat. They look impressive, taste incredible, and are surprisingly easy to make. Whether you serve them for brunch, dessert, or a holiday gathering, these crepes are bound to be a hit. Soft crepes wrapped around a creamy, spiced filling bring warmth and comfort to every bite.
