An easy recipe with unmatched fall vibes? Check! Have dessert for brunch with these perfectly spiced pumpkin crêpes stuffed with gourmet Killer Brownies® and a creamy cheesecake filling.

SERVINGS: 12 - 15

INGREDIENTS

Triple Chocolate Killer Brownie® Bars
1 cup all-purpose flour
2 tbsp sugar
¼ tsp salt
¼ tsp cinnamon
⅛ tsp ginger
⅛ tsp nutmeg
1 ½ cups whole milk
½ cup pumpkin puree
3 large eggs
3 Tbsp unsalted butter (melted, plus more for your pan)
1 tsp vanilla extract
Philadelphia No Bake Original Cheesecake Filling
Powdered sugar (for garnish)

INSTRUCTIONS

Roughly chop Triple Chocolate Killer Brownie® Bars into approximately ½ inch pieces and set aside.
Mix the flour, sugar, salt, cinnamon, ginger, and nutmeg in a large bowl until combined.
Next, add the milk, pumpkin puree, eggs, butter, and vanilla extract to the dry ingredients. Mix until smooth.
Heat a nonstick skillet to medium heat and coat with a small amount of butter.
Add approximately ¼ cup scoop of the crêpe batter to the pan and spread evenly.
Once bubbles begin to form on the surface and the bottom is golden brown, flip the crêpe to cook the other side.
Once fully cooked, set aside and repeat the process.
After all the crêpes have been cooked, add ¼ cup of the cheesecake filling to the center of one crêpe and sprinkle brownie pieces down the center.
Fold two edges of the crêpe towards the center and finish with powdered sugar. Repeat until all crêpes are filled.
Enjoy immediately!