This Pumpkin Spicy Dutch Baby is an amazing fall breakfast recipe served with maple whipped cream and an easy pumpkin cream cheese mousse!
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.
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.
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!
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!
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
Pumpkin Spice Dutch Baby
This Pumpkin Spicy Dutch Baby is an amazing fall breakfast recipe served with maple whipped cream and an easy pumpkin cream cheese mousse!
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
Instructions
- Place a 10” cast iron skillet in the oven. Preheat the oven with the
skillet to 425°F. - In a medium bowl, whisk the eggs, milk, pumpkin puree and
vanilla until well combined. - While still whisking, add the salt, flour, and pumpkin pie spice slowly. Whisk
continuously so there aren’t any lumps in the batter. - Add the butter to the hot skillet and swirl it until it is melted. Pour
the batter into the buttered skillet and immediately return the skillet to the
oven. - Bake at 425° for 15-20 minutes, or until the sides are puffed and golden brown. Don’t open the oven
door while baking! - While the Dutch Baby is baking, make the Easy Pumpkin Mousse by adding
all of the ingredients to a small bowl. Using a hand mixer, mix for a few
minutes until it is light and fluffy. - Next, make the Maple Whipped Cream by adding the ingredients to a medium
bowl. Beat on high with your hand mixer until stiff peaks form. Store refrigerated
until ready to serve. - Serve the Pumpkin Dutch Baby directly from the oven with the pumpkin mousse, maple whipped cream and toasted pecans.
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!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 570Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 207mgSodium: 501mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 10g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
Lola Osinkolu | Chef Lola's Kitchen says
Yum! Looks super delicious!