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Pumpkin Spice Dutch Baby with Cinnamon Streusel

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Pumpkin Spice Dutch Baby with Cinnamon Streusel is a fun fall twist on a traditional dutch baby (a sweet popover pancake of German origin).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.

Pumpkin Spice Dutch Baby with Cinnamon Streusel is a fun fall twist on a traditional dutch baby (a sweet popover pancake of German origin).

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.

Pumpkin Spice Dutch Baby with Cinnamon Streusel is a fun fall twist on a traditional dutch baby (a sweet popover pancake of German origin).

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 with Cinnamon Streusel is a fun fall twist on a traditional dutch baby (a sweet popover pancake of German origin).

Pumpkin Spice Dutch Baby with Cinnamon Streusel

Servings:

2

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

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

Cinnamon Streusel

  • 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

Instructions
 

  • 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!

Pumpkin Spice Dutch Baby with Cinnamon Streusel is a fun fall twist on a traditional dutch baby (a sweet popover pancake of German origin).

 

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Justine

Justine

I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

10 Responses

  1. The weekend you described sounds like the perfect weekend to me – relaxing by the fire sounds so nice. What a great idea to add a touch of pumpkin to your Dutch Baby, it looks so good!

  2. can you believe i’ve never eaten or made a dutch baby before! I’ve seen them all over just haven’t tried it yet. You gave me the kick in the pants I needed because this pumpkin version sounds amazing!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.

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