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+ servings
A slice of pumpkin spice crepe cake on a plate.
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5 from 1 vote

Pumpkin Spice Crepe Cake

Try a new dessert this fall with this Pumpkin Spice Crepe Cake. Crepes layered with spiced pumpkin and browned butter cream cheese frosting.
Prep Time30 minutes
Cook Time40 minutes
Chilling Time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: Universal
Keyword: cake, cream cheese, cream cheese frosting, crepe cake, crepes, pumpkin, pumpkin spice
Servings: 12
Calories: 390kcal

Ingredients

Crepes

  • 2 cups all purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 4 large eggs
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • 2 Tablespoons melted butter Plus additional butter for the skillet

Pumpkin Mixture

  • 1 cup pumpkin puree (canned or fresh)
  • 2 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground or grated nutmeg
  • ¼ teaspoon ground ginger

Browned Butter Cream Cheese Frosting

  • 8 Tablespoons (1 stick) unsalted butter
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

Crepes

  • In a large bowl, whisk together the flour, sugar, and salt. Set aside.
  • In a medium bowl or large measuring cup, whisk together the eggs, 1 cup of the milk, and the vanilla. Whisk the egg mixture into the flour mixture until smooth. Slowly pour in the remaining 2 cups of milk while whisking constantly, until smooth. Stir in the melted butter.
  • Heat a 10 inch non-stick skillet over medium heat. Brush a very thin layer of butter on the skillet. Pour about ¼ cup of the batter into the skillet and tilt the pan so that the batter covers the skillet. Cook for about 2-3 minutes until the bottom of the crepe is spotty brown and releases easily from the skillet. Flip the crepe with a spatula and cook for an additional 10-20 seconds until the other side is spotty brown. Transfer to a flat surface to cool completely.
  • Repeat with remaining batter, greasing the pan with a small amount of butter each time. You should get 14-16 crepes. The crepes can be wrapped in plastic and refrigerated for a day before assembling the cake.

Pumpkin Spice Filling

  • Stir the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger together until uniform. Set aside.

Browned Butter Cream Cheese Frosting

  • Place the butter in a small skillet or saucepan over medium heat. Cook until butter is lightly browned and smells toasted. Transfer to a heat-proof bowl and place in the fridge to cool. Once it begins to solidify, remove it from the fridge and keep it at room temperature until you're ready to make the frosting. You want it to be the consistency of softened butter.
  • Place browned butter and cream cheese into the bowl of a stand mixer. Cream together on medium-high speed until light and fluffy. Add powdered sugar and mix at low speed until incorporated. Increase speed to medium-high and beat until fluffy. Add vanilla and continue to beat for another minute. Use immediately or store in fridge until ready to use.

To Assemble the Cake

  • Place one cooled crepe on a platter or cake board. Spread about 1 Tablespoon of the pumpkin filling all the way to the edges, followed by about 2 Tablespoons of the cream cheese frosting. Place another crepe directly on top of the first. Spread on more pumpkin filling and frosting.
  • Repeat with all but one of the remaining crepes, pumpkin filling, and frosting. On the last (top) crepe, skip the pumpkin filling, and instead, cover it with an extra thick layer of cream cheese frosting. While the cake can be eaten immediately after assembly, it is much easier to cut and serve if you chill it first for at least 2 hours in the fridge.

Nutrition

Calories: 390kcal | Carbohydrates: 48g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 180mg | Potassium: 210mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3942IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg