Pumpkin Spice Dutch Baby

Name: Pumpkin Spice Dutch Baby
Total time: 30 min
Yield: 4 servings
Ingredients: ½ cup milk; ½ cup flour; 2 eggs at room temperature; 1/2 tsp salt; 1 tsp vanilla extract; 1 Tbsp pumpkin puree; 1 1/2 tsp pumpkin pie spice; 2 tbsp butter; 4 oz. cream cheese at room temperature; 1/4 cup pumpkin puree; 2 Tbsp brown sugar; 1 tsp pumpkin pie spice; 1 cup heavy whipping cream; 1/4 cup maple syrup; 1 tsp pumpkin pie spice; 2 Tbsp brown sugar; 1/4 c. toasted pecans OPTIONAL

This Pumpkin Spicy Dutch Baby is an amazing fall breakfast recipe served with maple whipped cream and an easy pumpkin cream cheese mousse!

Prep10 minutes
Cook20 minutes
Total30 minutes
Serves4

Published 15 Sep 2020

Pumpkin Breakfast Recipe

As thins are cooling down during the fall, a delicious and comforting breakfast recipe is always appreciated in my house. This Pumpkin Spice Dutch Baby is no exception.

It’s officially pumpkin season in the Midwest. The temperatures have drastically dropped and cued all the fall goodness to be enjoyed.

More great pumpkin breakfast recipes you should try include Pumpkin Coconut Granola, Pumpkin Pecan Bread with Orange Mascarpone Swirl and Chocolate Chip Pumpkin Pancakes.

pumpkin cream cheese mousse in clear bowl with ingredients

Easy Pumpkin Mousse

Not only is this skillet pumpkin pancake a light and delicious way to start your morning, the toppings really put it over the edge!

The pumpkin dutch baby doesn’t have very much pumpkin in it, because it is heavy and will weight down the pancake. We spice it up with pumpkin pie spice and top it with this velvety pumpkin mouse.

The pumpkin cream cheese mousse is so easy to make, it only contains 4 ingredients and is blended together in minutes. This is what really highlights the pumpkin flavor in the dish.

Pumpkin Spicy Dutch Baby in cast iron skillet drizzled with cup of maple syrup

Maple brown sugar whipped cream in clear bowl with ingredients

Maple Whipped Cream

Last but not least is the maple brown sugar whipped cream. While you can certainly use a store bought whipped topping in a pinch, nothing compares to homemade whipped cream!

This whipped cream is sweetened with maple syrup and brown sugar and seasoned with a bit more pumpkin pie spice.

The best part of both of these toppings is that they can be whipped up so quickly that they will be done before your pumpkin dutch baby is done baking.

This whole recipe comes together in just 30 minutes!

Pumpkin Spicy Dutch Baby on white table with small pumpkins

Impressive Brunch Recipe

Finish off this amazing pumpkin brunch recipe with some toasted pecans for a nice finishing touch.

I love a good dutch baby recipe because it is impressive but very simple to make. Whether you have last minute guests over the weekend for brunch or just want to make your family something special on a chilly fall morning, this Pumpkin Dutch Baby is a winner!

cast iron skillet with butter and Pumpkin Spicy Dutch Baby

Pumpkin Spicy Dutch Baby on white table with pumpkin and pecans

More great pumpkin breakfast recipes!

Pumpkin Pie Apple Ring Pancakes

Pumpkin Coffee Cake

Pumpkin Spice Skillet Cinnamon Roll

Slow Cooker Pumpkin Steel Cut Oats

Pumpkin French Toast Casserole

Notes

When beating the mouse and whipped cream with a hand mixer, be sure to start on low speed and gradually work up to high so you don’t make a mess!

Ingredients

Dutch Baby

½ cup milk
½ cup flour
2 eggs at room temperature
1/2 tsp salt
1 tsp vanilla extract
1 Tbsp pumpkin puree
1 1/2 tsp pumpkin pie spice
2 tbsp butter

Easy Pumpkin Mousse

4 oz. cream cheese at room temperature
1/4 cup pumpkin puree
2 Tbsp brown sugar
1 tsp pumpkin pie spice

Maple Whipped Cream

1 cup heavy whipping cream
1/4 cup maple syrup
1 tsp pumpkin pie spice
2 Tbsp brown sugar

Topping

1/4 c. toasted pecans OPTIONAL

Steps

Place a 10” cast iron skillet in the oven. Preheat the oven with theskillet to 425°F.
In a medium bowl, whisk the eggs, milk, pumpkin puree andvanilla until well combined.
While still whisking, add the salt, flour, and pumpkin pie spice slowly. Whiskcontinuously so there aren’t any lumps in the batter.
Add the butter to the hot skillet and swirl it until it is melted. Pourthe batter into the buttered skillet and immediately return the skillet to theoven.
Bake at 425° for 15-20 minutes, or until the sides are puffed and golden brown. Don’t open the ovendoor while baking!
While the Dutch Baby is baking, make the Easy Pumpkin Mousse by addingall of the ingredients to a small bowl. Using a hand mixer, mix for a fewminutes until it is light and fluffy.
Next, make the Maple Whipped Cream by adding the ingredients to a mediumbowl. Beat on high with your hand mixer until stiff peaks form. Store refrigerateduntil ready to serve.
Serve the Pumpkin Dutch Baby directly from the oven with the pumpkin mousse, maple whipped cream and toasted pecans.

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