Dessert

Pumpkin Spice Dutch Baby Recipe

ByAiden Wells November 30, 2025November 30, 2025

Introduction

This Pumpkin Spice Dutch Baby is a delightful twist on the classic oven pancake, bursting with warm autumn flavors. It’s perfect for a cozy breakfast or brunch that impresses with minimal effort.

A golden brown pancake sits inside a black cast iron skillet, topped with irregular swirls of white cream sauce and scattered dark brown pecans. A light dusting of powdered sugar covers the surface, adding a soft white contrast to the warm tones of the pancake. The skillet is placed on a dark wooden surface covered partially by an off-white cloth, with orange autumn leaves and a small orange pumpkin nearby. The overall scene has a cozy, autumn feel with warm hues and rustic textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs at room temperature
¾ cup milk (any type), warmed
¼ cup pumpkin puree
¾ cup white whole wheat flour
1 ¼ teaspoons pumpkin pie spice (or mix of cinnamon, ginger, nutmeg, allspice, and cloves)
½ teaspoon vanilla extract
¼ teaspoon kosher salt
2 tablespoons coconut sugar or light brown sugar
2 tablespoons unsalted butter
Powdered sugar, maple syrup, Greek yogurt, pecans (for serving)

Instructions

Step 1: Preheat your oven to 400° F and place a 10-inch cast iron skillet inside to heat thoroughly.
Step 2: In a blender, combine the eggs, warmed milk, pumpkin puree, flour, pumpkin pie spice, vanilla extract, salt, and sugar. Blend until the batter is smooth. Alternatively, whisk the eggs and milk together in a bowl until light yellow, then whisk in the remaining ingredients until smooth.
Step 3: Carefully remove the hot skillet from the oven. Add the butter and swirl the pan until the butter is fully melted and coats the bottom and sides.
Step 4: Pour the batter into the skillet and immediately transfer it back to the oven. Bake for 22 to 25 minutes until the Dutch baby is puffed and golden brown.
Step 5: Remove from the oven and serve quickly, as the Dutch baby will start to deflate soon after. Dust with powdered sugar and add toppings like maple syrup, Greek yogurt, and pecans as desired.

Tips & Variations

Use a blender for the smoothest batter, but whisking by hand works well too.
Swap pumpkin pie spice with your favorite warming spices to customize the flavor.
For a richer taste, substitute milk with half-and-half or cream.
Try topping with fresh fruit like sliced apples or pears to complement the pumpkin.

Storage

Serve the Dutch Baby fresh for the best texture, as it will lose its puffiness over time. If you have leftovers, refrigerate them in an airtight container for up to 2 days. Reheat gently in a low oven or toaster oven to help regain some crispness, but note it won’t be as fluffy as freshly baked.

How to Serve

The dish is a single thick, round pumpkin pancake on a black skillet, with a deep golden brown color and slightly crisp edges. Swirls of white cream are spread unevenly across the top, creating a marbled effect that contrasts with the warm pumpkin color. Scattered on the surface are several dark brown toasted pecans, some dusted with white powdered sugar, adding texture and visual interest. The skillet sits on a white marbled surface with a couple of orange autumn leaves placed nearby, enhancing the fall theme. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the milk with any plant-based milk and use a dairy-free butter alternative to keep it dairy-free.

What type of skillet works best for a Dutch Baby?

A 10-inch cast iron skillet is ideal because it retains heat evenly, allowing the batter to puff up perfectly in the oven. If you don’t have cast iron, use an oven-safe heavy skillet.