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    Home - Breakfast

    Published: Oct 21, 2015 Β· Modified: Jan 13, 2022 by Amanda Powell Β· This post may contain affiliate links.

    Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling

    Jump to Recipe Print Recipe

    There is nothing else you need to make this weekend besides these pumpkin crepes

     

    It's a [virtual] pumpkin party, guys! We are 10 days away from Halloween and already knee-deep in pumpkin everything, so we (we being a bunch of super amazing super bloggers that I seriously admire, and me) decided to just go full tilt and bring on the pumpkin en masse. Because let's face it: pumpkins are the best.
    I have a bit of a love affair with crepes. I don't eat them much during the summer, but as soon as the weather turns cool, I whip out my crepe maker and it basically stays on til spring. I thought what better way to celebrate this pumpkin party and crepe-making season than with a huge serving of pumpkin crepes and a light as air cinnamon ginger cheesecake filling.

    These pumpkin crepes look fancy, but are very simple to make for breakfast for dessert
    Usually when I go out for crepes, I always end up getting a savory crepe. Something filled with a nice sauce, chicken and a ton of veggies. At home I always, always make sweet crepes. I don't even know if I know how to make a savory crepe. My favorite sweet crepes are my hazelnut crepes. They are nuty and sweet and go well with so many different fillings. These pumpkin crepes, however, really give the hazelnut crepes a run for their money. I love how they still stay so moist, after cooking and have so much flavor in them. The cinnamon ginger cheesecake filling is amazing, but I can eat these crepes all on their own.
    Pumpkin crepes are essential to your weekend brunch plans
    I use a crepe maker to make my crepes. It's basically just a large, flat, and circular griddle. You don't need one to make crepes though. Any large, shallow skillet will work (for the sake of the recipe, I will just call it a griddle). My biggest tip is to work quickly so the batter has a chance to spread before it gets cooked. A trick I use to do that is to keep the temperature lower than recommended. Usually recipes ask for a temperature of about 400 degrees F (or medium high on a stove), so I keep mine at a medium (or about 300- 350 degrees F).
    The crepes you see here are filled with just the cheesecake filling, but I love adding things to it like sliced poached pears or roasted apples for more flavor and texture. Yum.

    These pumpkin crepes with cinnamon ginger cheesecake filling are everything. Definitely a must-make during the weekend.

     

    There is nothing else you need to make this weekend besides these pumpkin crepes

    Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling

    Amanda Powell
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 cup flour
    • ΒΎ teaspoon pumpkin pie spice
    • Β½ teaspoon salt
    • 3 large eggs room temperature
    • 1 Β½ cups milk room temperaure
    • β…“ cup plus 1 tablespoon pumpkin puree
    • 2 tablespoons melted unsalted butter
    • 1 teaspoon vanilla extract

    Filling

    • 4 oz cream cheese room temperature
    • Β½ cup powdered sugar
    • ΒΌ teaspoon salt
    • 1 teaspoon cinnamon
    • Β½ teaspoon ground ginger
    • ΒΌ teaspoon finely diced fresh ginger
    • 1 teaspoon vanilla extract
    • ΒΎ cup freshly whipped cream

    Instructions
     

    • In a bowl, mix together the flour, spice and salt, then set aside.
    • In a separate bowl, beat the eggs, milk, pumpkin, butter, and vanilla until well incorporated.
    • Slowly pour the wet ingredients into the dry and mix until there are no lumps. Place in the refrigerator while your griddle heats.
    • Heat a 10-inch or 12-inch griddle on medium heat. Lightly coat the griddle with butter or oil (I used cooking spray).
    • Take out your batter and place ΒΌ cup in the middle of the griddle and working quickly, spread the batter so that it evenly coats the griddle. Cook for about a minute, then turn the crepe and cook for another minute on the other side. Place on a paper towel, and put another paper towel over the crepe.
    • Repeat with the remaining batter, placing the crepes on top of one another using paper towels to separate them.
    • Make your filling. Beat the cream cheese until smooth. Add in the powdered sugar, salt, cinnamon, and ground ginger and beat well. Mix in the diced ginger and vanilla and mix. Gently fold in the whipped cream.
    • Spread some of the filling (I used about two heaping tablespoons) over ΒΌ of a crepe. Fold the crepe in half to form a semi circle, then in half again to form a triangle over the filling. Repeat with the remaining crepes. Top with shaved chocolate if desired!
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    Get ready to party!! Here are the other amazing pumpkin recipes from the other bloggers joining in on the fun!

    Cake Over Steak β€’ Pumpkin Ginger Cookies with a Vanilla Glaze
    B. Britnell β€’ Pumpkin & Goat Cheese Macaroni
    A Couple Cooks β€’ Pumpkin Spice Almond Butter
    I Am a Food Blog β€’ Roasted Pumpkin and Pork Stuffed Shells
    Well and Full β€’ Harissa-Spiced Pumpkin Gnocchi
    Loves Food, Loves to Eat β€’ Pumpkin Pork Burrito Bowls
    Girl Versus Dough β€’ Pumpkin Challah
    Snixy Kitchen β€’ Black Sesame Pumpkin Mochi Cake
    Hungry Girl por Vida β€’ Pumpkin Chocolate Crumb Cake
    Donuts, Dresses and Dirt β€’ Pumpkin Spice Latte Truffles
    Two Red Bowls β€’ Pumpkin & Caramelized Onion Galette
    The Frosted Vegan β€’ Dark Chocolate Pumpkin Gingersnaps
    Warm Vanilla Sugar β€’ Dulce de Leche Pumpkin Ice Cream + Affogato
    An Edible Mosaic β€’ Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
    Kitchen Konfidence β€’ Yeasted Pumpkin Waffles with Candied Ginger
    Chocolate + Marrow β€’ Pumpkin Scones with Cinnamon Butter Swirl
    The Pig & Quill β€’ Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
    Salt & Wind β€’ Apple Cinnamon Pumpkin Muffins with Pepita Streusel
    With Food + Love β€’ Creamy Pumpkin Polenta with Balsamic Roasted Beets
    A Cookie Named Desire β€’ Pumpkin Crepes with Cinnamon Ginger Cheesecake
    Nommable β€’ Pumpkin Moon Pies
    Feed Me Phoebe β€’ Thai Pumpkin Curry with Shrimp and Bok Choy
    The Yellow Table β€’ Coconut-Curry Pumpkin Soup
    Ginger & Toasted Sesame β€’ Pumpkin Ricotta Gnudi
    The Crepes of Wrath β€’ Pumpkin Pie Cake
    The Swirling Spoon β€’ Pumpkin Hand Pies
    Erin Made This β€’ Pumpkin Rye Waffles with Coconut Caramel
    Beard and Bonnet β€’ Pumpkin Spice Pizzelle Ice Cream Sandwiches
    My Name is Yeh β€’ Pumpkin Slice and Bake Cookies
    Earthy Feast β€’ Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
    Broma Bakery β€’ Pumpkin Pie White Chocolate Brownies
    Floating Kitchen β€’ Pumpkin Beertail with Tequila and Spiced Rum
    The Sugar Hit β€’ Pumpkin Everything Bagels
    The Bojon Gourmet β€’ Pumpkin Flatbread with GruyΓ©re and Crispy Sage (gluten-free)
    Sprinkled with Jules β€’ Pumpkin Spice French Macarons
    Feast + West β€’ Dark Chocolate Pumpkin Seed Toffee Bark
    Jojotastic β€’ Pumpkin Cinnamon Rimming Sugar
    Fix Feast Flair β€’ Pumpkin Spice Japanese Cheesecake
    Appeasing a Food Geek β€’ Pumpkin Ale Cake
    Tending the Table β€’ Roasted Pumpkin with Tamarind and Coriander Chutney
    Long Distance Baking β€’ Pumpkin Pie Ice Cream + Pumpkin Pancakes
    My Blue & White Kitchen β€’ Roasted Pumpkin Risotto with Crispy Prosciutto
    Fork Vs. Spoon β€’ Pumpkin Buttermilk Pudding
    Alyssa & Carla β€’ Pumpkin Tea Bread (in a Coffee Can!)
    Twin Stripe β€’ Pumpkin Spice Toffee
    Le Jus d'Orange β€’ Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
    The Scratch Artist β€’ Japanese Pumpkin Temaki with Ginger Kale Chips
    Brewing Happiness β€’ Caramelized Apple Pumpkin Muffins
    Blogging Over Thyme β€’ Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
    Heartbeet Kitchen β€’ Pumpkin Swirled Mashed Potatoes
    The Speckled Palate β€’ Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
    Cookie Dough and Oven Mitt β€’ Pumpkin Gingersnap Pie
    Style Sweet CA β€’ Chocolate Stout and Pumpkin Checkerboard Cake
    Fork to Belly β€’ Pumpkin Orange Brulee Pie
    Tasty Yummies β€’ Grain-Free Pumpkin Spice Pancakes
    PΓ₯te Γ‘ Chew β€’ Pumpkin Almond Cake with Almond Butter Frosting
    Holly & Flora β€’ Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
    Southern SoufflΓ© β€’ Sorghum Pumpkin SoufflΓ©s
    Okie Dokie Artichokie β€’ Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
    Kale & Caramel β€’ Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
    The Little Epicurean β€’ Maple Pumpkin Butter Brioche Toast
    Vigor and Sage β€’ Maple Pumpkin Harvest Smoothie
    Tried and Tasty β€’ Whole Wheat Pumpkin Sugar Cookies
    Sprouted Routes β€’ Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
    The Fauxmartha β€’ Baked Pumpkin Donuts
    So... Let's Hang Out β€’ Grain-Free Apple Crumble Pumpkin Pie
    Wit & Vinegar β€’ Pumpkin Flaxseed Dog Treats
    Dunk & Crumble β€’ Pumpkin Roundup
    Biscuits and Such β€’ Pumpkin Pound Cake
    SugarHero! β€’ Cinnamon Swirl Pumpkin Pound Cake
    A Little Saffron β€’ Spiced Pepita Brittle
    These pumpkin crepes with cinnamon ginger cheesecake filling are everything. Definitely a must-make during the weekend.

    More Breakfast Recipes

    • Cranberry Orange Scones
    • Pumpkin Spice Bagels
    • Coffee Smoothie
    • Baked Oatmeal Bars

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sara @ Cake Over Steak says

      November 24, 2015 at 8:45 am

      Thanks for being a part of this! The crepes sound amazing. I ate a bunch of them on my honeymoon in France, but I haven't made any at home yet. I need to remedy that!

      Reply
      • Amanda says

        November 24, 2015 at 5:40 pm

        Crepes are amazing! I usually prefer them savory, but a sweet crepe like this is definitely something you must try!

        Reply
    2. Beeta @ Mon Petit Four says

      October 24, 2015 at 4:04 pm

      These look great! I am loving the cheesecake filling <3 They're just seeping out in all their creamy, glorious perfection!

      Reply
    3. Brandon @ Kitchen Konfidence says

      October 23, 2015 at 7:14 pm

      I too paired pumpkin with ginger in my Pumpkin Party recipe. It's the best!! These crepes look fantastic.

      Reply
    4. Cindy says

      October 22, 2015 at 10:25 am

      I forget about crepes, but whenever I have them I remember how much I love them! This is a pretty good reminder, they look awesome!

      Reply
    5. Medha @ Whisk & Shout says

      October 21, 2015 at 4:09 pm

      Wow! Love the filling here πŸ™‚

      Reply
    6. Sabrina says

      October 21, 2015 at 2:51 pm

      Love these! Definitely have to make pumpkin crepes one day πŸ™‚

      Reply
    7. Kathryn @ The Scratch Artist says

      October 21, 2015 at 1:57 pm

      Love your pumpkin interpretation! I am so happy Sara gathered us all together to throw this virtual bash! Nice to meet some new bloggers πŸ™‚ Your photos are so beautiful

      Reply
      • Amanda says

        October 21, 2015 at 9:50 pm

        Yes I was so excited to see everyone's recipes (which will have to wait until the little one is in bed). Thank you so much! (And thanks for stopping by too!)

        Reply
      • Amanda says

        October 29, 2015 at 12:22 pm

        You are so kind! It really has been wonderful to see what everyone's done! Kudos to Sara!!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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