Pumpkin Cheesecake Crêpes

a favorite Fall breakfast
A favorite Fall breakfast
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For the crepes:
¾ cup All-purpose flour
2 tsp Pumpkin pie spice
3 Large eggs
2 tbsp Granulated sugar
1 ⅓ cup Pumpkin puree
1 ½ cup Milk warmed
4 tbsp Butter melted
8 oz Cream Cheese reduced-fat cream cheese, softened
¼ cup Maple syrup
Optional garnish:
Whipped cream
Confectioners' sugar

Nutritional information

  • For the crepes:

  • Optional garnish:

Pumpkin Cheesecake Crêpes


Fall is my favorite season because it marks the arrival of my favorite ingredient – pumpkin! These Pumpkin Cheesecake Crêpes are one of my family’s favorite fall breakfast dishes. French style pancakes with creamy pumpkin spice filling – what more could you ask for?

Start by making a pumpkin crepe batter and mix until smooth. Chill 1 hour while you make the filling. Combine cream cheese, maple syrup, pumpkin puree, pumpkin pie spice and salt. When you are ready to cook the crepes, heat a skillet on medium until hot. Pour batter into the pan to make a thin crepe. Repeat until all of the batter is used up. Spoon cream cheese filling onto each crêpe and roll them up. Top each one with whipped cream, pecan nuts or confectioners’ sugar and serve with maple syrup.

To make the Pumpkin Cheesecake Crêpes, you will need the following ingredients:

Ingridiens for Pumpkin Cheesecake Crêpes

Steps to make Pumpkin Cheesecake Crêpes


Mix dry ingredients


Mix ¾ cups of flour with 1 teaspoon of pumpkin pie spice and ¼ teaspoon of salt in a medium bowl.


Combine eggs, sugar and pumpkin


Whisk 3 eggs in a separate bowl. Add 2 tablespoons of sugar, and ⅓ cup of pumpkin puree. Whisk until smooth.


Make crepe batter


Whisk in 1½ cup of milk and 3 tablespoons melted butter. Add milk mixture to dry ingredients; mix until smooth.




Chill the crepe batter in the refrigerator for 1 hour.


Make filling


As the batter chills, combine 8 ounces of cream cheese with ¼ cup of maple syrup, the remaining cup of pumpkin puree, 1 teaspoon of pie spice and a pinch of salt. Set the filling to one side.


Cook crepes


Brush the bottom of a nonstick 8 inch skillet with a little of the remaining melted butter. Place the skillet on medium heat until hot. Pour a ¼ cup of the batter into the skillet. Tilt the skillet in all directions to evenly coat the bottom with batter. Cook for 2 minutes or until the underside is lightly golden. Loosen the edge of the crêpe with a spatula. Flip the crêpe and cook on the other side for 30 seconds. Transfer to a plate and stack them between parchment in a warm oven (200°F). Repeat until all of the batter is used.


Assemble crepes


Spoon 2 tablespoons of filling onto each individual crêpe and roll it up.



Top the crêpe rolls with whipped cream, pecans or confectioners’ sugar. Serve with syrup.

These Pumpkin Cheesecake Crêpes are a delicious fall take on the French classic! Try them out soon and come back to leave a comment telling me what you think.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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