Cream together cream cheese, pumpkin, 1/4 cup powdered sugar, 1/2 teaspoon cinnamon, ginger. Refrigerate to set up, about 30 minutes.
crepes
Place all ingredients in a blender. Pulse just until mixed, about 10 to 12 seconds. Rest for about 30 minutes before frying.
Lightly spray a small nonstick fry pan with cooking spray. Heat pan over medium heat until hot. Add 1/4 cup batter, swirl lightly to cover pan bottom. Cook about 1 to 2 minutes per side until thoroughly cooked and golden brown. Wrap cooked crepes in a clean warm towel to keep warm.
Divide filling between crepes, gently fold over. Top with remaining powdered sugar, cinnamon, or maple syrup and toasted walnuts if desired.