(12 Servings)
It’s pumpkin spice season! This recipe hits the spot and satisfies the craving, no latte required. The crisp fall mornings call for something delicious baking in the oven, making the house smell wonderful. This recipe is basically pumpkin bread in pancake form. It cooks faster than the bread would and is so easy to make, just pour it in the sheet pan and bake it. No standing at the stove flipping individual pancakes. The wet and dry ingredients can be prepped the night before, making the morning even easier. The cream cheese glaze elevates the dish making it ideal for a lovely weekend brunch or a holiday breakfast.
You Will Need:
Pancake:
- 2 ½ cups flour
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 4 teaspoons baking powder
- 4 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon Kosher salt
- 1/8 teaspoon allspice
- 1 teaspoon vanilla extract
- 2 cups milk
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons vegetable oil
Glaze:
- 4 ounces cream cheese
- 4 tablespoons butter
- 1 cup powdered sugar
- About 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 400 degrees. Line a 13×18” sheet pan with parchment paper. Lightly spray with nonstick spray and set aside.
- Whisk the flour, sugar, brown sugar, baking powder, spices and salt in a mixing bowl. Make a well in the center and set aside.
- In another smaller mixing bowl, mix together the milk, vanilla, pumpkin, eggs, and vegetable oil until uniform.
- Pour the wet ingredients into the dry ingredients and stir until combined. Evenly spread the batter in the prepared pan.
- Bake for 15-20 minutes until lightly golden brown and it springs back to the touch.
- Meanwhile, make the glaze. Place the cream cheese and butter in a small microwave safe bowl or measuring cup. Heat in 20 second intervals until very soft, but not totally melted. Whisk in the powdered sugar and vanilla. Slowly add the milk until you reach a smooth, pourable consistency.
- Cut and serve drizzled with glaze and/or maple syrup.
To prep ahead – Measure out the dry ingredients, cover and set aside. Measure out the wet ingredients, cover and set in refrigerator. In the morning, combine and continue with the rest of the recipe as described above.
