In a mixing bowl, whisk together the flour, milk, pumpkin puree, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.

Let the batter rest for about 10 minutes.

Heat a non-stick skillet over medium heat and brush with melted butter.

Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.

Cook for 2-3 minutes until the edges start to lift, then flip and cook for another 1-2 minutes.

Repeat with the remaining batter, adding more butter to the skillet as needed.

In a mixing bowl, beat the softened cream cheese until smooth.

Add the maple syrup, vanilla extract, and powdered sugar (if using) and mix until well combined.

Spread a generous amount of the maple cream cheese filling onto each crepe.

Fold the crepes in half or roll them up, and serve warm.

Drizzle with additional maple syrup if desired.