Fabulous Friday: Pumpkin Cinnamon Roll Pancakes

Yep! Another pumpkin recipe. Like I said, I LOVE pumpkin! My 2-year old is obsessed with these pancakes. Don’t be scared by the length of this recipe. It’s actually fairly easy it just has a lot of steps. And it is seriously well worth it 🙂

Pumpkin Cinnamon Roll Pancakes

Ingredients

  • 2 c flour
  • 3 TBS brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1½ c milk
  • 1 c pumpkin puree
  • 1 egg
  • 2 TBS butter, melted and cooled
  • TBS apple cider vinegar
  • Cinnamon Swirl Mixture
    • 1 stick of butter, softened to room temperature
    • ½ cup of dark brown sugar
    • 2 teaspoons of cinnamon
  • Cream Cheese Glaze

    • 4 ounces of softened cream cheese
    • 1 teaspoon of vanilla extract
    • 1 cup of powdered sugar
    • ½ cup of milk
Instructions
  1. Preheat electric nonstick griddle to about 325 degrees.
  2. Prepare cream cheese glaze (recipe found below), and set aside so it is ready when the pancakes are.
  3. Prepare the cinnamon swirl mixture by stirring together softened butter, brown sugar, and cinnamon.
  4. Transfer the mixture to a plastic baggie, and snip off the end.
  5. Prepare the pumpkin pancake batter in a large bowl by combining flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.
  6. In a medium bowl, combine remaining ingredients and mix well.
  7. Add wet ingredients to dry ingredients and stir just until combined.
  8. Pour onto the hot griddle using a ¼ cup measuring cup.
  9. Let the pancakes cook for about one minute; they will start to set up just slightly.
  10. Then use the piping bag to gently swirl the cinnamon mixture into the pancakes.
  11. Note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake. And make sure to keep the swirl close to the center of the batter so the mixture doesn’t melt off the side of the pancakes.
  12. After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes.
  13. Cook for about five more minutes, and then serve.
  14. Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels. You don’t want the butter and sugar to burn onto the griddle!
  15. Top with the cream cheese glaze and serve hot!

Cream Cheese Glaze

Ingredients
  • 4 ounces of softened cream cheese
  • 1 teaspoon of vanilla extract
  • 1 cup of powdered sugar
  • ½ cup of milk
 Instructions
  1. In the bowl of a stand mixer, beat cream cheese, vanilla and powdered sugar together until well combined. Add milk and mix. If mixture is too thick, add another splash of milk to get to a pour-able consistency.

Recipes from Melissa over at Number 2 Pencil

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Fabulous Friday: Pumpkin Snickerdoodles

Today’s recipe: Pumpkin Snickerdoodles. My biggest complaint with most snickerdoodles is that they are dry. Solution? Add pumpkin! I love just about every baked good with pumpkin except pumpkin pie. Bleh! Anywho, the pumpkin makes it so moist and the flavor is just incredible. I ❤ these cookies!!

Pumpkin Snickerdoodles

Total Time: 1 hour, 30 minutes

Yield: 3 to 4 dozen

Cookie Dough:
    • 1 c butter, at room temperature
    • 1 c granulated sugar
    • 1/2 c brown sugar
    • 3/4 c pumpkin puree (NOT pumpkin pie filling)
    • 1 egg
    • 2 tsp vanilla extract
    • 3 3/4 c flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
Sugar Coating:
  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

Using an electric mixer (a stand mixer or a hand mixer!), beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until it’s all mixed together. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner or just spray nonstick cooking spray on the spots you’ll drop the dough. Mix up the sugar coating ingredients in a small bowl. Scoop balls of dough and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 11-14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Enjoy!!

Source: Seeded At the Table