Pumpkin Spice Dutch Baby with Cinnamon Streusel is a fun fall twist on a traditional dutch baby (a sweet popover pancake of German origin).
A simple dutch baby batter is made by combining the essentials: flour, sugar, eggs, heavy cream. Pumpkin puree and pumpkin pie spice are the special ingredients added to the batter to bring this classic to a new level. Baked to perfection in a hot oven, this pumpkin spice dutch baby takes on a popover like appearance. Sprinkled with a simple homemade cinnamon streusel and this breakfast/dessert dish is enough to make anyone smile!
Happy Friday, everyone! Can I get a woohoo for the weekend? Zach and I plan on keeping things low-key as usual. It’s been pretty dreary here and there is some snow in the mountains, so I think most of the weekend will be spent by the fire, staring at the mountains, watching football all-weekend-long, and eating a ton of food that is not so good for us. I see many a queso dips and chicken wings in our immediate future.
These are the best kind of weekends I think. ;)
So, let’s finish off this week with this recipe for pumpkin spice dutch baby with cinnamon streusel.
I guess I should be calling this recipe “pumpkin spice dutch BABIES with cinnamon streusel,” because this recipe makes two individual, albeit LARGE, portions. I am obsessed with this recipe you guys. I LOVE dutch babies. They are one of my favorite sweet treats, and I love that they kind of grace that invisible line where it could be dessert OR breakfast.
I hope you guys adore this recipe as much as I do! Pair them with a pumpkin or spiced ale and really celebrate autumn! Have a wonderful weekend friends! xo
Pumpkin Spice Dutch Baby
- nonstick canola oil spray
- 2/3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1/2 cup heavy cream
- 1/3 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons melted butter slightly cooled
- confectioner's sugar for dusting
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons very cold unsalted butter cubed
- Preheat your oven to 425 degrees F, and spray two 6" cast iron pans (or similar sized baking dishes) with a nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice and fine sea salt. In a separate larger bowl, whisk together the eggs, heavy cream, pumpkin puree, maple syrup and melted butter. Fold the dry ingredients into the wet until just moistened. Do not overmix. Divide the batter between the two pans. Place them in the oven and bake for 15 minutes.
- While the pumpkin spice dutch babies are baking, prepare your cinnamon streusel. In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. With a pastry cutter or your fingers, work the cubed butter into the dry ingredients. Mixing until the mixture represents coarse crumbles. Set aside or place in the refrigerator while the pumpkin spice dutch babies continue baking.
- After 15 minutes, carefully remove the dutch babies from the oven and split the cinnamon streusel between both pans. Place them back in the oven and continue baking for an additional 10 minutes or until the streusel is lightly golden.
- Remove from heat and let stand for about 3 minutes before serving. Dust with confectioner's sugar if desired and enjoy!