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
Scale
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.
