Dessert

Pumpkin Cinnamon Crepes with Mascarpone Filling Recipe

ByMatteo Rossi November 17, 2025November 17, 2025

Introduction

These Pumpkin Crepes with Cinnamon Mascarpone bring a comforting twist to a classic breakfast favorite. Soft, spiced crepes are filled with a rich and creamy mascarpone filling, perfect for a cozy fall morning or an elegant brunch.

The image shows two golden-brown crepes folded into rolled shapes, each filled with a smooth, white creamy filling visible slightly at the edges. One crepe has a dollop of whipped cream on top, and both are lightly dusted with powdered sugar, giving a soft, snowy look. The crepes rest closely side by side on a white plate with a subtle shine, placed on a white marbled surface. The texture of the crepes looks slightly crisp on the outside with some specks of darker brown from cooking, while the cream appears soft and thick. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
2 cups all-purpose flour
3 tablespoons cane sugar
2 tablespoons ground cinnamon
1/2 cup canned pumpkin puree
2 cups almond milk or dairy milk
4 large eggs
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 tablespoon almond milk or dairy milk
1 cup powdered sugar

Instructions

Step 1: Melt the butter in a small saucepan over medium-high heat, whisking continuously for 2 to 3 minutes until the butter turns golden brown. Remove from heat and allow it to cool slightly.
Step 2: In a blender, combine the flour, cane sugar, cinnamon, pumpkin puree, milk, eggs, and vanilla extract. Pulse until the mixture is smooth. Add the browned butter and blend again until fully incorporated.
Step 3: Lightly coat a large skillet with nonstick spray and heat over medium. Pour enough batter into the center to thinly cover the pan’s surface, swirling to evenly spread. Cook until bubbles form and edges set, about 1 minute. Carefully flip and cook the other side for 30 seconds. Transfer crepe to a plate and repeat with remaining batter.
Step 4: In a mixing bowl, combine mascarpone cheese and 1 tablespoon milk. Whisk with an electric mixer until smooth. Add powdered sugar and continue mixing until creamy and fully combined.
Step 5: Spread a generous amount of mascarpone filling over each crepe. Fold or roll the crepes, adding extra filling inside if desired. Serve immediately for best flavor.

Tips & Variations

Use dairy milk or almond milk depending on your preference or dietary needs to keep the batter smooth.
For added texture, sprinkle chopped toasted pecans or walnuts inside the crepes before folding.
If you prefer a sweeter filling, increase the powdered sugar in the mascarpone mixture by 1/4 cup.
To make the crepes gluten-free, substitute the all-purpose flour with a gluten-free blend suitable for baking.

Storage

Store any leftover crepes and mascarpone filling separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes gently in a warm skillet or microwave before assembling. The filling is best served fresh but can be stirred and chilled again before use.

How to Serve

Three rolled crepes are placed side by side on a white plate, each crepe showing a golden-brown color with darker spots from cooking. Inside the crepes, there is a creamy white filling that slightly peeks out at the edges. The crepes are dusted with powdered sugar, adding a fine white layer on top, and one crepe has a swirl of whipped cream placed on it near the center. The plate sits on a white marbled surface, capturing a cozy and warm feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crepe batter in advance?

Yes, you can prepare the batter up to 24 hours ahead and keep it covered in the refrigerator. Stir gently before using, as some ingredients may settle.