This Pumpkin Spice Crepe Cake is a divine, layered dessert made with delicate, paper-thin crepes infused with the warmth of pumpkin spice and sandwiched between luscious cinnamon cream cheese frosting, that will take your taste buds on an unforgettable journey.
In case you didn’t know, Fall is my favorite time of the year.
The weather, the smell and of course, the taste of Fall, makes the days more enjoyable.
And one of my favorite tings about Fall food is Pumpkin Spice but let me just say, not all Pumpkin Spice recipes are created equal (yep, there are some I do not care for).
I will say, these Pumpkin Spice Crepes truly hit the spot and take the best flavors of Fall and combine to make a one-of-a-kind breakfast, brunch or even dessert that will leave you wanting more.
While this crepe cake make seem like it’s complicated, it’s not. It’s as easy as making crepes, layering them and spreading cinnamon creese cheese spread in the middle. It’s more time consuming that complicated.
So, gather the family around and get ready to make a delicious Pumpkin Crepe Cake that will surely impress everyone and be a showstopping fall dessert.
Looking for more crepe recipes? Check out our Pumpkin Crepes with Pumpkin Puree filling. You can also check out my favorite pumpkin recipes here.
Frequently Asked Questions:
I can’t find pumpkin pie spice, what else can I use?
If you can’t find the pumpkin pie spice, you can make your own homemade pumpkin spice using ingredients you like already have at home.
What else can I use for the filling?
If you would rather use something else for the filling, you can use anything you’d like. You can use whipped cream, pumpkin puree, Cool-Whip, coconut cream, fluffy spiced pumpkin pastry cream or anything creamy and delicious between the layers.
How do I store these?
Store any remaining crepes in an airtight container. You can also wrap leftovers in plastic wrap and store at room temperature for a few days. If you prefer to freeze them, layer crepes in a freezer baggie and place a piece of parchment paper in between layers to avoid the crepes from sticking to each other.
What sort of toppings can I use?
Personally, I don’t think any toppings are needed but you are welcome to use any toppings you’d like including maple syrup, chocolate sauce, candied pecan, caramel sauce, a little whipped cream, or anything your heart desires.
Ingredients Needed to A Pumpkin Spice Crepe Cake
For The Pumpkin Crepes:
- Flour
- Pinch of Salt
- Eggs
- Sugar
- Milk
- Vanilla
- Pumpkin Pie Spice
- Butter – for the Crepe Maker
- Orange Food Coloring Gel
For The Cinnamon Cream Cheese Filling:
- Cream Cheese – softened
- Heavy Whipping Cream
- Sugar
- Powdered Sugar
- Vanilla
- Cinnamon
You will also want a Crepe Maker, Flat Top Griddle or a Frying Pan.
How to Make A Pumpkin Spice Crepe Cake
In a large bowl, whisk together the eggs, milk, vanilla and sugar, until light and smooth. You can use a stand mixer on low if you prefer.
Add a couple of drops of the Orange Food Coloring Gel, and stir.
Add the Flour, and Pumpkin Pie Spice, and whisk until any lumps disappear, or batter is smooth. Let crepe batter rest for 20 minutes. Bubbles will form on the top, that’s normal.
Turn Crepe Maker on to the low setting, and when hot, add the Tablespoon of Butter, and melt on the non-stick surface. You can also use non-stick spray.
When Butter has melted, add 1/4 cup of the Crepe Batter, and spread the Batter out thin on the Crepe Maker – either using the Crepe Maker tools, or the back of a spoon. This will make the Crepe Batter thin.
Cook the Crepe for about 3 minutes, then flip the Crepe, and cook for another minute on the other side. You want to cook each crepe until golden brown being careful not to burn.
Remove the Crepe with the Crepe tool to a plate, or onto a baking sheet covered with a piece of parchment paper, or Silpat. Continue until all batter has been used.
Now it’s time to make the filling. In the mixing bowl of a stand mixer, mix the Cream Cheese, and Heavy Whipping Cream, until thick, smooth and creamy.
Add the Sugar, Powdered Sugar, Cinnamon, and Vanilla, and blend until smooth.
Place the Filling in the refrigerator until time to fill the Crepes.
When you are ready to fill the crepes, lay a crepe flat and add about 2 Tablespoons of the filling to the center of the Crepe, and smooth out evenly.
Stack another crepe on top, and continue layering the crepe and layer of the pumpkin filling until all the crepe’s have the filling in-between them, and are stacked like a cake.
Once you have the crepe layers done, use a sharp knife to cut into small pieces like a cake and place on a serving plate.
Serve and Enjoy!
Reasons Why We Love This Recipe:
- It is delicious
- Makes the perfect fall dessert
- Is a unique recipe
- The crepe ingredients are simple ingredients you likely already have at home
- Can be customized using any toppings you’d like
Pumpkin Spice Crepe Cake
Ingredients
For The Pumpkin Crepes:
- 1 cup of Flour
- Pinch of Salt
- 2 Eggs
- 1 Tablespoon of Sugar
- 1 ½ cups Milk
- 1 teaspoon of Vanilla
- 1 teaspoon of Pumpkin Pie Spice
- 1 Tablespoon of Butter – for the Crepe Maker
- Orange Food Coloring Gel
For The Cinnamon Cream Cheese Filling:
- 2 – 8 ounce packages of Cream Cheese – softened
- ½ cup of Heavy Whipping Cream
- ⅓ cup of Sugar
- ½ cup of Powdered Sugar
- ½ teaspoon of Vanilla
- ½ teaspoon of Cinnamon
Instructions
- In a large bowl, whisk together the eggs, milk, vanilla and sugar, until light and smooth. You can use a stand mixer on low if you prefer.
- Add a couple of drops of the Orange Food Coloring Gel, and stir.
- Add the Flour, and Pumpkin Pie Spice, and whisk until any lumps disappear, or batter is smooth. Let crepe batter rest for 20 minutes. Bubbles will form on the top, that's normal.
- Turn Crepe Maker on to the low setting, and when hot, add the Tablespoon of Butter, and melt on the non-stick surface. You can also use non-stick spray.
- When Butter has melted, add 1/4 cup of the Crepe Batter, and spread the Batter out thin on the Crepe Maker – either using the Crepe Maker tools, or the back of a spoon. This will make the Crepe Batter thin.
- Cook the Crepe for about 3 minutes, then flip the Crepe, and cook for another minute on the other side. You want to cook each crepe until golden brown being careful not to burn.
- Remove the Crepe with the Crepe tool to a plate, or onto a baking sheet covered with a piece of parchment paper, or Silpat. Continue until all batter has been used.
- Now it's time to make the filling. In the mixing bowl of a stand mixer, mix the Cream Cheese, and Heavy Whipping Cream, until thick, smooth and creamy.
- Add the Sugar, Powdered Sugar, Cinnamon, and Vanilla, and blend until smooth.
- Place the Filling in the refrigerator until time to fill the Crepes.
- When you are ready to fill the crepes, lay a crepe flat and add about 2 Tablespoons of the filling to the center of the Crepe, and smooth out evenly.
- Stack another crepe on top, and continue layering the crepe and layer of the pumpkin filling until all the crepe's have the filling in-between them, and are stacked like a cake.
- Once you have the crepe layers done, use a sharp knife to cut into small pieces like a cake and place on a serving plate.
- Serve and Enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.