Pumpkin Spice Dutch Baby

by Melissa

Quick, easy, and delicious, this light and flavorful pumpkin spice dutch baby is the ultimate fall breakfast recipe, best served warm with pumpkin mousse and maple whipped cream.

This photo features a pumpkin spice dutch baby in a cast iron skillet. It is topped with pumpkin mousee and maple whipped cream.



You can also enjoy this pumpkin spiced pancake for dessert. Yum!

What’s a dutch baby? Well, maybe you have heard it called a German pancake instead.


It is a baked pancake that’s sort of like a hybrid of a popover and a pancake. 

Ingredients for Pumpkin Spice Dutch Baby with Easy Pumpkin Mousse and Maple Whipped Cream

For the Dutch Baby

  • ½ cup milk
  • ½ cup flour
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp canned pumpkin
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp butter



Easy Pumpkin Mousse

  • 1/2 cup whipped cream cheese, at room temperature
  • 1/4 cup canned pumpkin
  • 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



How do you make a pumpkin dutch baby from scratch?

Make the Dutch Puff

Place a 10” cast iron skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.


In a small bowl, whisk together the eggs, milk, canned pumpkin, and vanilla extract until combined.



Add the salt, flour, and pumpkin pie spice slowly, whisking continually. This will ensure you don’t get any lumps in the batter.



Add the butter to the skillet and swirl it around in the pan until it has fully melted.



Pour the batter into the skillet and place the skillet back into the oven. Similar to a souffle, don’t open the oven door while baking or your dutch baby may not rise properly!


Bake for 15-20 minutes, or until the sides are puffed and golden brown.



Make the Easy Pumpkin Mousse

Add all of the ingredients to a medium-sized bowl.


Using a hand mixer, beat until it forms stiff peaks— about 3 minutes. Make sure to start on low speed and work your way to high (or you’ll end up with a mess!)


Note: This can also be done in a stand mixer fitted with the whisk attachment.



Make the Maple Whipped Cream

Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes.



Top your pumpkin spice dutch baby with the delicious pumpkin mousse and maple whipped cream. Drizzle with a little syrup and enjoy!



Are German pancakes actually German?

A Dutch baby pancake sometimes called a German pancake or a Dutch puff is a large American popover. The idea of a Dutch baby pancake may have been derived from Germany, but the current form originated in the US in the early 1900s.



EVEN MORE DELICIOUS PUMPKIN RECIPES YOU DON’T WANT TO MISS!

Want to print the recipe for a Pumpkin Spice Dutch Baby?

This photo features a pumpkin spice dutch baby in a cast iron skillet. It is topped with pumpkin mousee and maple whipped cream.

Pumpkin Spice Dutch Baby

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

Quick, easy, and delicious, this light and flavorful pumpkin spice dutch baby is the ultimate fall breakfast recipe, best served warm with pumpkin mousse and maple whipped cream.

Ingredients

  • For the Dutch Baby
  • ½ cup milk
  • ½ cup flour
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp canned pumpkin
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp butter
  • Easy Pumpkin Mousse
  • 1/2 cup whipped cream cheese, at room temperature
  • 1/4 cup canned pumpkin
  • 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

Instructions

Make the Dutch Puff


Place a 10” cast iron skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.

In a small bowl, whisk together the eggs, milk, canned pumpkin, and vanilla extract until combined.

Add the salt, flour, and pumpkin pie spice slowly, whisking continually. This will ensure you don't get any lumps in the batter.

Add the butter to the skillet and swirl it around in the
pan until it has fully melted.

Pour the batter into the skillet and place the skillet back into the oven. Similar to a souffle, don’t open the oven door while baking or your dutch baby may not rise properly!

Bake for 15-20 minutes, or until the sides are puffed and golden brown.


Make the Easy Pumpkin Mousse


Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes. Make sure to start on low speed and work your way to high (or you’ll end up with a mess!) Note: This can also be done in a stand mixer fitted with the whisk attachment.

Make the Maple Whipped Cream


Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes.





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