Harvest Spice Pumpkin Crepes with Cinnamon Cream Filling

  • Author: The Kitchen Whisperer

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  • 2 eggs
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup milk
  • 1/4 cup water (if making gluten free increase the water to 1/2 cup)
  • 1 cup flour (regular or gluten free flour)
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp cinnamon

Cinnamon Cream

  • 1 cup softened cream cheese
  • 2 tsp sugar
  • 1/41/2 tsp cinnamon
  • 12 Tbl cream or milk


  1. Whisk all of the crepe ingredients in a bowl and chill for 1 hour.
  2. Place the cream cheese in a bowl and using a hand mixer, whip until light and airy ~2 minutes.
  3. Add in the sugar and cinnamon and beat until creamy.
  4. Slowly add in the milk until desired consistency. You want this thick but spreadable. Taste for sweetness/cinnamon.
  5. Place in the refrigerator until ready to serve.
  6. Spray cooking spray lightly in a Crepe Pan or Electric Crepe Pan over medium heat.
  7. Pour 2 ounces of batter in the center of the pan and swirl around in circles to spread evenly. *If making gluten free, you will have to spread this out with a rubber tipped spatula)
  8. Cook for 30 seconds to a minute on one side (until lightly golden).
  9. Flip and cook for 15 seconds.
  10. Plate and repeat.
  11. To serve spread a Tbl of cinnamon cream on the lower quarter of the crepe.
  12. Fold in half and half again.


For a great crepe pan try one of these!
Crepe Pan or Electric Crepe Pan

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