If you’re craving comfort with a touch of autumnal magic, Pumpkin Crepes are your new go-to treat. Imagine thin, delicate crepes laced with cinnamon and real pumpkin, each bite infused with a warm, nutty brown butter essence. Whether you’re sharing brunch with friends or cozying up for a quiet breakfast, these Pumpkin Crepes are pure joy. Stuffed with a cloud of sweet mascarpone, they strike a beautiful balance between gently spiced flavor and silky texture. Let’s dive in and discover how easily this festive favorite can become a year-round star in your kitchen.

Ingredients You’ll Need

The beauty of Pumpkin Crepes is how effortless their ingredient list is, relying on the simple, everyday essentials that magically come together to deliver big flavor. Every ingredient, from the butter to the mascarpone, plays a starring role in creating crepes that are golden, tender, and generously spiced.

Butter: Browning the butter gives the crepes deep, toasty notes that set the stage for rich flavor.
All purpose flour: This forms the sturdy, delicate base of your crepe while allowing them to stay tender.
Cane sugar: A gentle sweetness that balances the spices and heightens the pumpkin’s natural flavor.
Cinnamon: Warm and aromatic, it brings out the cozy side of the pumpkin.
Canned pumpkin: Provides moistness and a beautiful autumnal color, plus that unmistakable pumpkin taste.
Almond milk or milk of choice: Keeps the batter smooth and helps the crepes cook up thin and light.
Eggs: Essential for binding and structure, giving the crepes their classic texture.
Vanilla extract: Adds a fragrant, inviting note that ties all the flavors together.
Mascarpone: Whipped until creamy, this becomes the luscious filling you’ll dream about.
Powdered sugar: Sweetens the filling and ensures it’s perfectly smooth and spoonable.

How to Make Pumpkin Crepes

Step 1: Brown the Butter

Start by heating your butter in a small saucepan over medium-high heat. Whisk it as it melts and foams, watching for a golden color and nutty aroma—this should take just 2–3 minutes. Once you see those beautiful browned bits at the bottom, remove the pan from the heat and set the butter aside to cool. This step brings a wonderful depth that makes your Pumpkin Crepes truly memorable!

Step 2: Blend the Batter

To keep things easy, gather your flour, sugar, cinnamon, canned pumpkin, milk, eggs, and vanilla extract. Toss them all into a blender and pulse until the mixture is silkily smooth and free of lumps. Next, pour in your cooled brown butter and blend once more to combine. The result should be a rich, pourable batter with a gorgeous orange hue.

Step 3: Pour and Swirl

Lightly coat a large skillet with nonstick spray and set it over medium heat. Pour just enough batter to cover the center of the pan, then lift and swirl so it spreads into a very thin, even circle. The key to perfect Pumpkin Crepes is keeping them delicate—think of them as a thin pancake!

Step 4: Cook and Flip

Let the crepe cook until you see bubbles form and the edges set (this should take about a minute). Carefully slide a spatula underneath and flip it over, allowing the other side to cook for roughly 30 seconds. When beautifully golden, transfer the crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go.

Step 5: Make the Mascarpone Filling

In a mixing bowl, add the mascarpone and a splash of milk, then whisk together with an electric mixer until the mixture is smooth and creamy. Gently fold in the powdered sugar to create a thick yet spreadable filling—it should taste light, sweet, and slightly tangy.

Step 6: Fill, Fold, and Enjoy

Spread a generous layer of mascarpone filling over each Pumpkin Crepe. Fold it up (in halves or quarters—your choice!) and, if you’re feeling extra indulgent, add another dollop of filling on top. Serve immediately and bask in compliments from everyone at the table!

How to Serve Pumpkin Crepes

Garnishes

When dressing up your Pumpkin Crepes, you can’t go wrong with a snowy dusting of extra powdered sugar or a sprinkle of cinnamon. For a pop of color and citrusy lift, try scattering a few orange zest strands over the crepes. Toasted pecans, walnuts, or a drizzle of warm maple syrup will also turn them into a feast for the eyes (and tastebuds)!

Side Dishes

Pair your Pumpkin Crepes with a bright fruit salad, crispy bacon, or a simple scrambled egg for a well-rounded brunch. If you’re feeling fancy, a cup of spiced chai or rich hot chocolate on the side can make the meal feel even more special.

Creative Ways to Present

For a show-stopping presentation, stack the crepes in layers with mascarpone filling in between—like a stunning crepe cake! Or, roll them up and slice into bite-sized pieces for a festive breakfast platter. Serving them in elegant triangles with a sprig of mint gives any brunch table instant chic.

Make Ahead and Storage

Storing Leftovers

If you have extra Pumpkin Crepes (lucky you!), simply layer them with parchment paper, cover, and refrigerate for up to three days. Keep the mascarpone filling in an airtight container, and assemble fresh crepes as you go for the best texture.

Freezing

Pumpkin Crepes freeze beautifully! Stack cooled crepes with parchment in between each, slip into a freezer bag, and store for up to two months. Thaw overnight in the fridge for a quick, impressive breakfast.

Reheating

To reheat, gently warm plain crepes in a nonstick skillet over low heat or zap in the microwave for about 20 seconds. Fill with mascarpone just before serving for luscious, just-made flavor and texture.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you have roasted and pureed fresh pumpkin, feel free to use it—just make sure it’s very smooth and not too watery for best results in your Pumpkin Crepes.

What’s a good substitute for mascarpone?

If mascarpone isn’t on hand, try whipped cream cheese blended with a little cream or Greek yogurt for a similar creamy tang and texture.

Can I make these pumpkin crepes gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of the traditional flour. Just ensure your blend is meant for cup-for-cup swaps.

What’s the best way to keep crepes warm while I finish cooking a batch?

Stack the cooked Pumpkin Crepes on a plate and cover lightly with foil, then keep the plate in a low oven (around 200°F) until you’re ready to serve.

Can I double the recipe?

Definitely! This recipe easily doubles (or halves) with no trouble. Just blend the batter in batches if needed to avoid overloading your blender.

Final Thoughts

Once you’ve tried these Pumpkin Crepes, they’ll quickly become a household favorite. The comforting blend of flavors and dreamy mascarpone will have everyone asking for seconds. So go ahead—gather your ingredients and treat yourself or your loved ones to a breakfast that feels a little extra special!