If you love pumpkin season as much as I do, you’ll adore these Pumpkin Crepes with Pumpkin Filling. This recipe transforms simple pantry staples into a golden-hued crepe and a creamy, dreamy pumpkin filling that strikes that perfect balance of sweet, spice and decadence. Whether you’re making brunch special or ending an autumn dinner with something memorable, this dish brings a sunlit touch of pumpkin bliss to your table in every bite.

Pumpkin Crepes with Pumpkin Filling Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about transforming humble, everyday ingredients into a plate of Pumpkin Crepes with Pumpkin Filling. Each element plays an important role, whether it’s for rich flavor, delicate structure, or that unmistakable autumnal aroma.

Eggs: Give your crepe batter lift and a delicate texture—the backbone of the crepe!
Flour: All-purpose flour ensures a tender, pliable crepe perfect for rolling up with luscious filling.
Milk: Adds moisture and helps achieve a supple, pourable batter.
Water: Lightens the crepes for an almost melt-in-your-mouth feel without heaviness.
Salt: Just a pinch ties all the flavors together and balances sweetness.
Canned Pumpkin: Adds beautiful color, moisture, and that iconic pumpkin flavor—it’s autumn in a can!
Melted Butter: For cooking and flavor, it keeps crepes from sticking and adds richness.
Cream Cheese: Softened to make your filling fluffy, tangy, and gloriously spreadable.
Heavy Whipping Cream: Whipped for a light, airy texture in the pumpkin filling.
Vanilla Extract: Just a splash brings warmth and coziness to the filling.
Powdered Sugar: Sweetens the filling and blends without grittiness.
Pumpkin Spice or Cinnamon (optional): Adds that extra festive aroma and depth—perfect for garnish or mixing in.

How to Make Pumpkin Crepes with Pumpkin Filling

Step 1: Blend the Wet Ingredients

Start by tossing your eggs, milk, water, salt, and a scoop of canned pumpkin into the blender. This magical mix sets the stage for crepe success; blending ensures a uniform custard-like base that will yield ultra-tender crepes packed with subtle pumpkin flavor. Blend just until the ingredients come together, and not a second longer!

Step 2: Add the Flour

Next, add your flour to the mix. But here’s the key: go light on the mixing! Over-mixing develops too much gluten and can make crepes chewy instead of tender and delicate. Just pulse a few times or whisk gently by hand to incorporate.

Step 3: Prepare Your Skillet

Melt those two tablespoons of butter in a nonstick (or well-seasoned) skillet over medium heat. Swirl it around so the bottom is fully coated; this is your secret for crepes that flip like a dream and develop golden, buttery edges.

Step 4: Cook the Crepes

Now comes the fun part. Pour about 1/4 cup of batter into your hot skillet, quickly swirling to coat in a thin, even layer. Let it cook about 1-2 minutes until the underside is lightly browned and releases easily from the pan. Carefully flip with a thin spatula and cook the second side for another minute or so. Stack your finished crepes on a plate as you go!

Step 5: Make the Pumpkin Filling

While those crepes cool slightly, it’s time for the star of the show: the pumpkin filling. Soften your cream cheese to make sure it’s perfectly creamy, then whisk the heavy whipping cream until soft peaks form. Add the vanilla and powdered sugar, blending gently. Gradually work in the cream cheese until your filling is rich, fluffy, and smooth. Finally, stir in a heaping couple of tablespoons of canned pumpkin for that unmistakable autumn flavor.

Step 6: Fill and Roll the Crepes

Spoon about two tablespoons of that irresistible pumpkin filling down the center of each crepe. Roll them up like little autumn bundles, seam-side down. If you love extra pumpkin, don’t hesitate to pile it on—these Pumpkin Crepes with Pumpkin Filling are all about indulgence!

Step 7: Garnish and Serve

Lay your filled and rolled crepes on a platter or individual plates. Dust with powdered sugar, add a sprinkle of pumpkin spice or cinnamon, and maybe swirl on more whipped cream if you’re feeling festive. Each crepe is ready to be the highlight of your breakfast or dessert table.

How to Serve Pumpkin Crepes with Pumpkin Filling

Garnishes

When it comes to garnishing your Pumpkin Crepes with Pumpkin Filling, let your creativity—and the season—inspire you. A flurry of powdered sugar, a dusting of cinnamon or pumpkin spice, and a dollop of whipped cream turn these crepes into a stunning centerpiece. Chopped toasted pecans or walnuts also add delightful crunch.

Side Dishes

Serve alongside hot coffee, chai, or even a spiced cider for breakfast perfection. Yogurt parfaits, caramelized apple slices, or a medley of fresh berries also complement the pumpkin flavors beautifully, adding freshness and a touch of tartness.

Creative Ways to Present

For a holiday brunch, fan the crepes out on a platter and sprinkle with edible flowers or sugared cranberries. If you’re aiming to impress at dessert, stack crepes in a creamy “crepe cake” with layers of pumpkin filling in between. For an easy handheld treat, roll the filled crepes like cigarillos, cut into bite-sized pieces, and secure with cocktail picks for a pretty party plate.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pumpkin Crepes with Pumpkin Filling (lucky you!), simply layer them between parchment in an airtight container. They’ll stay fresh and delicious in the fridge for up to three days—just make sure to keep them covered to prevent drying out.

Freezing

You can freeze crepes (separated with parchment) for up to two months. I recommend freezing them plain and then filling them fresh for the best texture. If you must freeze with filling, wrap tightly and expect a slightly softer texture upon thawing—still satisfying and full of cozy pumpkin flavor!

Reheating

To warm, gently microwave single crepes for 15-20 seconds or reheat batches (covered with foil) in a 300°F oven until just warmed through. Avoid high heat to preserve their tender texture. If crepes seem a bit dry, a quick brush of melted butter or a splash of cream works wonders.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to cook and thoroughly drain your fresh pumpkin puree so it’s not watery—too much moisture can affect the batter and filling texture. Roasting brings out the best flavor, so try roasting cubes and mashing or blending before use.

How do I keep crepes from tearing when flipping?

A well-heated nonstick or seasoned skillet, quick swirling for even batter spread, and gentle flipping are key. Let the crepe cook fully on one side before flipping; it should release easily. Practice makes perfect—and even imperfect crepes taste amazing with pumpkin filling!

Can I make Pumpkin Crepes with Pumpkin Filling gluten-free?

You can substitute a trusted gluten-free all-purpose flour blend for the regular flour. Just make sure it’s a cup-for-cup type, and let the batter rest a few minutes longer for best results.

Can I prepare the filling in advance?

Definitely! The pumpkin filling can be whipped up to two days ahead. Store it covered in the refrigerator until ready to use, and give it a quick stir before spreading into your crepes.

What’s the best way to keep crepes warm before serving?

After each crepe is cooked, stack them on a plate and cover with a clean kitchen towel or foil. You can also keep the plate in a low oven (at around 200°F) while you finish prepping the filling and garnishes.

Final Thoughts

There’s nothing quite like sinking your fork into these Pumpkin Crepes with Pumpkin Filling: cozy, creamy, and bursting with warm spice. Whether you’re a die-hard pumpkin lover or simply want to bring a little extra sunshine to your breakfast table, this recipe is destined to delight. Give it a try soon—you’ll be hooked long before the last leafy days of autumn!