If you’re ready to wow your friends and family with something truly show-stopping yet cozy, this Pumpkin Crepe Cake Recipe is going to be your new favorite. Layers of thin, tender pumpkin-spiced crepes come together with a luscious cream cheese filling, creating a dessert that’s as beautiful as it is delicious. The warm notes of pumpkin pie spice paired with the smooth, sweet cream make it the perfect centerpiece for fall celebrations or any time you crave a comforting treat. This delightful cake combines elegance and homey flavors in a way that’s fun to make and even more enjoyable to eat.
Ingredients You’ll Need
Every great dish begins with a handful of essential ingredients that work in harmony to create magic. This Pumpkin Crepe Cake Recipe keeps things simple but flavorful, focusing on pantry basics and seasonal spices that give the cake its vibrant color and irresistible taste.
- Flour: Provides the structure for the crepes, making them tender yet sturdy enough to hold the layers.
- Salt: Just a pinch to enhance all the flavors and balance the sweetness.
- Eggs: Add richness and help bind the crepe batter.
- Sugar: Sweetens the crepes just enough without overpowering the pumpkin.
- Milk: Keeps the batter smooth and creates the perfect thin consistency for crepes.
- Vanilla: Brings a lovely warmth and depth of flavor.
- Pumpkin Pie Spice: The star seasoning that gives the cake its classic fall taste.
- Butter: Used for cooking the crepes, adding flavor and preventing sticking.
- Food Coloring Gel – Orange: Boosts the beautiful pumpkin hue, making each crepe visually stunning.
- Cream Cheese (softened): The creamy base of the filling, lending tang and richness.
- Heavy Whipping Cream: Adds lightness and fluffiness to the cream cheese filling.
- Powdered Sugar: Sweetens and smooths out the cream filling for that perfect cake texture.
- Cinnamon: A subtle spice in the filling that complements the pumpkin pie spice perfectly.
How to Make Pumpkin Crepe Cake Recipe
Step 1: Prepare the Crepe Batter
Begin by whisking together the eggs, milk, vanilla, and sugar until the mixture is light and smooth. This step ensures your crepes will be tender with just the right amount of sweetness. Adding a couple drops of orange food coloring at this point will give the crepes their eye-catching pumpkin color.
Step 2: Incorporate Dry Ingredients
Next, mix in the flour and pumpkin pie spice, whisking until the batter is lump-free and silky. Let it rest for about 20 minutes at room temperature. You’ll notice bubbles forming on top—this is a good sign that your batter is aerated and ready.
Step 3: Cook Thin Crepes
Heat your crepe maker on a low setting and melt a tablespoon of butter to grease the surface. Pour about 1/4 cup of batter, spreading it thin and evenly. The thinness is key here; it helps every crepe layer maintain that delicate texture, allowing the flavors to shine through without becoming heavy. Cook for three minutes, flip, and finish with one more minute on the other side until beautifully golden.
Step 4: Make the Cream Cheese Filling
In a mixing bowl, whip softened cream cheese with heavy whipping cream, sugar, powdered sugar, vanilla, and cinnamon until smooth and fluffy. This luscious filling will be sandwiched between every crepe, providing the perfect balance to the spiced layers.
Step 5: Assemble the Cake
On a flat surface or serving plate, start with one crepe and spread a thin, even layer of cream cheese filling. Add another crepe on top, then more filling, continuing until all crepes are stacked and layered. The result is a dazzling stack of pumpkin goodness that looks like it took hours to make but tastes like a dream.
How to Serve Pumpkin Crepe Cake Recipe
Garnishes
To make your Pumpkin Crepe Cake Recipe feel even more festive, consider topping it with a sprinkle of cinnamon, a dusting of powdered sugar, or some toasted pecans for crunch. A few fresh cranberries or a dollop of whipped cream can brighten the look and add an extra burst of flavor.
Side Dishes
Serve slices alongside a cup of rich coffee or spiced chai tea to complement the pumpkin spices. If you want something light, a fresh fruit salad with citrus or pomegranate seeds contrasts wonderfully with the creamy layers.
Creative Ways to Present
If you’re serving this at a party, cut the cake into individual squares and place them on pretty plates with a drizzle of caramel sauce or a simple dusting of cocoa. Using clear cake stands or glass plates lets the gorgeous pumpkin layers shine through, adding wow-factor to your dessert table.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Crepe Cake Recipe keeps beautifully in the fridge, covered tightly with plastic wrap. The flavors actually deepen after a day, making leftovers just as delicious, if not more so. Make sure to store on a flat surface to keep the layered effect intact.
Freezing
You can freeze the assembled cake wrapped snugly in plastic wrap and foil to preserve freshness. Thaw it in the refrigerator overnight before serving to maintain the perfect texture and taste.
Reheating
Because this cake is best enjoyed cold or at room temperature, we do not recommend reheating. Simply take it out of the fridge about 30 minutes before serving to let it soften slightly and bring out all those rich, creamy flavors.
FAQs
Can I use canned pumpkin instead of pumpkin pie spice?
Canned pumpkin is great for some recipes, but for this Pumpkin Crepe Cake Recipe, pumpkin pie spice is essential because it provides the aromatic mix of cinnamon, nutmeg, and cloves that create that signature pumpkin flavor.
What if I don’t have a crepe maker?
No worries! A non-stick skillet or frying pan works beautifully. Just keep the heat medium-low and use a small ladle to spread the batter thinly and evenly over the pan.
How many crepes does this recipe make?
This recipe yields enough batter to make approximately 12 delicate, thin crepes—perfect for building your layered cake with just the right height and balance.
Can I substitute cream cheese for mascarpone in the filling?
Absolutely! Mascarpone can add an even richer, creamier texture to the filling, giving your Pumpkin Crepe Cake Recipe a slightly different but equally delicious twist.
How far ahead can I make this cake?
You can prepare the entire Pumpkin Crepe Cake Recipe a day in advance. It actually tastes better after resting overnight in the fridge, allowing the flavors to meld and the crepes to soften perfectly.
Final Thoughts
There’s something truly special about creating a Pumpkin Crepe Cake Recipe that combines the comforting flavors of fall with the elegance of French pastry. Whether you’re celebrating a special occasion or just treating yourself, this cake delivers impressive flavors and gorgeous presentation with every bite. If you love pumpkin and adore crepes, this recipe is a must-try that’s sure to become a beloved classic in your kitchen.
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Pumpkin Crepe Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes plus 1 hour chilling
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Pumpkin Crepe Cake is a delightful autumn-inspired layered dessert featuring thin, tender crepes infused with pumpkin pie spice and a creamy, spiced cream cheese filling. Perfect for festive gatherings or a special treat, it beautifully combines warm pumpkin flavors with light, silky texture in each bite.
Ingredients
Crepe Batter
- 1 cup Flour
- Pinch Salt
- 2 Eggs
- 1 Tablespoon Sugar
- 1 1/2 cups Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- Food Coloring Gel – Orange (a few drops)
- 1 Tablespoon Butter (for greasing the crepe maker)
Cream Cheese Filling
- 2 – 8 ounce packages of Cream Cheese, softened
- 1/2 Cup Heavy Whipping Cream
- 1/3 cup Sugar
- 1/2 cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
Instructions
- Prepare the Crepe Batter: In a large bowl, whisk together the eggs, milk, vanilla extract, and sugar until the mixture is light and smooth. Add a few drops of orange food coloring gel and stir to combine the color evenly throughout the batter.
- Add Dry Ingredients: Gradually whisk in the flour, pumpkin pie spice, and a pinch of salt until no lumps remain and the batter is smooth. Let the batter rest for 20 minutes, allowing bubbles to form on top, which is normal.
- Heat the Crepe Maker: Turn the crepe maker onto a low setting. Once hot, add a tablespoon of butter and melt it evenly across the non-stick surface to prevent sticking.
- Cook the Crepes: Pour 1/4 cup of the crepe batter onto the cooking surface and spread it thinly using a crepe maker tool or the back of a spoon. Cook for about 3 minutes, then carefully flip the crepe and cook for an additional 1 minute on the other side.
- Remove and Repeat: Use a crepe tool or spatula to transfer the cooked crepe onto a plate, parchment paper, or silicone mat. Repeat the process until all the batter has been used, creating approximately 12 crepes.
- Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, heavy whipping cream, sugar, powdered sugar, vanilla extract, and cinnamon. Beat until the mixture is light, creamy, and spreadable.
- Assemble the Cake: Place one crepe on a serving plate. Spread a thin, even layer of the cream cheese filling over the crepe. Repeat layering crepes and cream filling until all crepes are stacked, finishing with a layer of cream cheese filling on top.
- Chill the Cake: Refrigerate the assembled crepe cake for at least 1 hour to allow the flavors to meld and the filling to set, making it easier to slice.
- Serve and Enjoy: Slice the chilled pumpkin crepe cake into 12 servings and serve chilled. Optionally, garnish with a light dusting of cinnamon or powdered sugar for presentation.
Notes
- Letting the batter rest improves crepe texture by hydrating the flour and reducing lumps.
- Use softened cream cheese at room temperature for a smoother filling.
- The crepes can be made ahead and stored covered in the refrigerator for up to 2 days.
- If you don’t have a crepe maker, a non-stick skillet can be used over medium-low heat.
- Adjust the pumpkin pie spice to your taste preference for a stronger or milder pumpkin flavor.
