These Pumpkin Crepes are made with pumpkin puree, fall spices, and are filled with a whipped Nutella. If you love pumpkin, pumpkin spice, or Nutella, then you will LOVE these crepes!

If you’re a big crepes fan, then you’ll have to try my English Pancakes recipe! It’s actually my go-to crepe recipe and is perfect with Homemade Vanilla Ice Cream Recipe, Raspberry Sauce and whipped cream! You can make them more indulgent too by serving with some Old Fashioned Hot Fudge Sauce or Salted Butterscotch Sauce

A Pumpkin Crepe filled with whipped nutella folded into a triangle, on a white plate.

Why This Recipe Works

  • Perfect flavor combination. I know you’re probably thinking pumpkin and Nutella don’t go together but … they do! You’ll love the flavor combo, I promise!
  • Delicious fall crepe. The pumpkin puree and warm spices combine beautifully to make a delicious fall crepe recipe! Note: these aren’t pumpkin-filled crepes, they are crepes made with pumpkin puree! 
  • Suitable for breakfast or dessert. You can serve this pumpkin crepe recipe for dessert with the whipped Nutella filling, or you can go lighter for breakfast with cream and fruit (or just do the Nutella for breakfast too!). 

Ingredient Notes

Pumpkin Crepes ingredients portioned into glass bowls, on a gold baking sheet.
  • Flour: Crepes are more of a liquid-y pancake-like batter so there won’t be as much flour to milk.
  • Milk: Feel free to use your desired milk. I used regular milk, but the recipe should still turn out with almond milk or soy milk. 
  • Pumpkin Puree: The pumpkin puree crepes are make with plain pumpkin puree. Pumpkin pie filling is different because it is made with additional sugar and spices.
  • Spices: A combination of pumpkin pie spice and cinnamon will give us the perfect combination of warm spices for this fall crepe recipe.
  • Sugar: The tiny bit of sugar added to the pumpkin crepe batter will enhance the sweetness element of the pumpkin puree. 
  • Heavy Cream: The heavy whipping cream combined with the Nutella will create a deliciously thick and hazelnut flavored whipped cream! 
  • Nutella: I typically use name-brand Nutella in my recipes. If you have a store brand you’d prefer, you can use that. 

Step-by-Step Instructions

  1. Make the pumpkin crepe batter. Add the eggs, milk, flour, pumpkin puree, pumpkin pie spice, cinnamon and sugar to a medium bowl. Beat on medium speed until everything is combined (about 2-3 minutes).
  2. Cook the crepes. Heat a 10-inch cast iron skillet over medium to medium low heat. Butter the pan and pour 1/3 cup of batter onto the hot skillet. Using a hot pad, grab the handle and swirl the batter around on the pan in a circular motion until it covers the entire pan. Let cook for about 1 minute then flip and cook for about 30-45 seconds more. Remove and repeat with the remainder of the crepe batter. 
Four photos showing how to make pumpkin crepes, photos from top left to bottom right: ingredients in glass bowl, pumpkin crepe batter in glass bowl, pumpkin crepe on black skillet, golden cooked crepe on skillet.
  1. Make the Nutella Whipped Cream. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks. Add the Nutella and mix on low until combined. 
  2. Assemble the pumpkin crepes with Nutella filling. Spread some of the whipped Nutella onto one half of the crepe, fold in half, then fold again to make a triangular shape (as pictured). Enjoy! 
Two Nutella filled pumpkin crepes on a white plate on a burnt orange background.

Recipe Tips

If the pumpkin crepe is too hot, the Nutella cream won’t hold it’s shape as well. If you want to enjoy them warm, you definitely can! Just keep that in mind. 

You can skip the Nutella cream and serve the crepes warm with pure Nutella slathered on top and a little whipped cream. YUMM!!

If you have a pan you make your crepes in, use that. You don’t need anything special for this recipe.

I don’t recommend using a crepe maker pan for these. I nonstick skillet or pan similar to mine works better! 

I always butter the pan instead of using non-stick spray because you get a much better buttery flavor. 

Make Ahead, Storing, and Freezing

Store any leftover pumpkin crepes on a covered plate in the fridge for up to 4 days (if they make it that long before you eat them all!) 

You can make the whipped Nutella ahead of time and store it in an airtight container in the fridge for 2-3 days. 

I don’t recommend freezing these fall crepes because crepes themselves are very delicate and they’ll break easily if frozen and thawed. 

A stack of orange pumpkin crepes on a marble table.

Recipe FAQs

What goes with pumpkin crepes?

We love the whipped Nutella with our pumpkin crepes! You can also serve ice cream, whipped cream, fruit, and more with these delicious pumpkin spice crepes! 

Can I use pumpkin pie filling?

I recommend using pumpkin puree. It’s plain pumpkin puree. The pumpkin pie filling has added sugar and added spices which we don’t need in this easy pumpkin crepes recipe. 

Do you eat crepes hot or cold?

That depends on the crepes. Because these pumpkin pie crepes are made with whipped Nutella (that has whipped cream in it), I like to let my crepes sit for a little bit so their aren’t super warm. That way the Nutella filling doesn’t just collapse. 

A Pumpkin Crepe filled with nutella whipped cream, cut into.

Favorite Pumpkin Recipes

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Two Nutella filled pumpkin crepes on a white plate.
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5 from 1 vote

Pumpkin Crepes

These pumpkin crepes are so yummy and flavorful! They have pumpkin puree, fall spices, AND are topped with a whipped Nutella filling.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 crepes


  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup pumpkin puree
  • 1 tsp Pumpkin spice
  • 1/4 tsp cinnamon
  • 1 tsp sugar

Whipped Nutella

  • 2/3 cup heavy cream
  • 1 cup Nutella


Pumpkin Crepes

  • In a medium size bowl beat the eggs, flour, milk, pumpkin puree, pumpkin spice, cinnamon, and sugar on medium speed for 2-3 minutes or until everything is well combined. 
  • Using a 1/3 cup measuring cup, add the crepe mixture to a buttered 8-10" skillet. I usually cook mine over medium/medium low heat. (You can use whatever pan you normally use for crepes. I tend to make my crepes bigger. You can make them smaller). Cook for 1 minute or until the crepe becomes golden, flip and cook the other side for 30-45 seconds more. Repeat until you've used up all of the crepe batter. 

Whipped Nutella

  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream. Beat until stiff peaks form. Add the Nutella, mix until combined. 


  • Spread some nutella whipped cream on one half of a crepe, fold in half, then fold in half again to make a triangular shape. Enjoy!


*I usually don’t eat these warm. If the crepe is too hot, the Nutella cream won’t hold it’s shape as well. However, you can skip the Nutella cream and serve the crepes warm with pure Nutella slathered on top. YUMM!!


Calories: 283kcal (14%)Carbohydrates: 26g (9%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 13g (65%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mg (29%)Sodium: 51mg (2%)Potassium: 219mg (6%)Fiber: 2g (8%)Sugar: 19g (21%)Vitamin A: 1323IU (26%)Vitamin C: 0.4mgCalcium: 87mg (9%)Iron: 2mg (11%)
Course: Breakfast
Cuisine: French
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Love these pumpkin crepes? Try more of my pumpkin recipes: