Go Back
+ servings
Print Recipe
0 from 0 votes

Prep Time10 mins
Cook Time2 mins
Servings: 10


  • 3 eggs
  • 2 TBS melted butter
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup water
  • 2 TBS sugar
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

For the Pumpkin Cheesecake Filling:

  • 4 oz cream cheese (softened)
  • 1/2 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 2 TBS sugar
  • 4 oz cool whip (thawed - fridge temp)


For the Pumpkin Crepes:

  • Add your eggs, butter, flour, milk, water, sugar, vanilla, pumpkin puree, pumpkin spice, cinnamon and salt to a blender.
  • Cover and blend on low speed until everything is mixed together well. Scrape the sides down as needed.
  • Place batter in an airtight container and place in the fridge for 1 hour, up to overnight. (This helps make the crepes extra light and smooth, but you can skip this step if needed)
  • Heat a large nonstick skillet (about 8 inches) and spray with nonstick spray or spread with butter.
  • Pour about 1/4 cup batter into the pan and swirl the pan around slowly to spread the batter to cover the whole bottom of the pan thinly.
  • Cook for 30-60 seconds until the edges start to brown and the crepe releases from the pan.
  • Flip the crepe over and cook for another 20-30 seconds.
  • Fill the crepes with your choice of filling and roll up and serve.

For the Pumpkin Cheesecake Filling:

  • Beat the cream cheese until it's nice and smooth.
  • Add in the pumpkin puree, pumpkin pie spice, and sugar and mix till well blended.
  • Carefully fold in the cool whip.
  • Serve with crepes.