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pumpkin crepes
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4.79 from 19 votes

Pumpkin Crepes Recipe

Pumpkin crepes are a delicious fall breakfast recipe everyone will enjoy!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: fall
Servings: 12 Crepes
Calories: 283kcal


Pumpkin Crepes

  • 3 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup cornstarch
  • 3 tablespoons sugar
  • 3 tablespoons pumpkin puree

Cheesecake Filling

  • 8 oz. Cool Whip
  • 1 lb. cream cheese softened
  • 2/3 c. sugar
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice
  • 2 tsp. vanilla extract
  • caramel sundae sauce and pecans for topping Optional


  • Whisk together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set aside.
  • Using a hand or stand mixer, whip the cream cheese until it's smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla.
  • Mix in the cool whip until fully incorporated. Set aside.
  • Heat a large frying pan over medium-high heat. Spray with non-stick spray, and pour 1/4 c. batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
  • Let cook for 1-2 minutes until the edges and top look dry (not like cracking kind of dry, just so you can tell it's obviously not loose batter anymore). Give it a quick flip with a spatula, let it cook for a few seconds on that side and then remove from pan.
  • Repeat with the remaining batter. Remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
  • Fill each crepe with the cheesecake filling, top with caramel sauce and pecans.


Serving: 1Crepe | Calories: 283kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 240mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1217IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg