Halloween is on a Saturday this year, you guys. A SATURDAY! This means that a Halloween party is practically required. It also means that a pumpkin-filled Halloween breakfast is totally in order. Preferably served on a platter in bed.
Breakfast in bed isn’t just for Mother’s Day or whenever people have it in movies. It’s for the most spoopiest, cinnamoniest, pumpkiniest, watching-Nightmare-Before-Christmas-in-bed-iest day ever. Yes, those are all real words, I swear.
This recipe is just about perfect for that most noble cause.
If you’re a Trader Joe’s addict like I am, you’ve probably already seen their seasonal pumpkin spice cookie butter, the pumpkin-y derivative of their Speculoos cookie butter that launched a million cookie butter products. It’s divine and should be illegal. I even teased it on my Instagram and Snapchat (username enidqcoleslaw) just because I was so excited to incorporate it into a recipe.
No Trader Joe’s in your area? Don’t fret, my pets! Just replace the cookie butter with some pumpkin puree and you’ve got the gist.
Pumpkin pancakes alone are fabulous, but pumpkin pancakes drizzled with cream cheese glaze? Dessert-worthy. But let’s eat it for breakfast anyway, shall we?
Oh, and I took the low sugar route (as I am wont to do), so I made it with my favorite Swerve powdered sugar substitute. Feel free to use regular powdered sugar, if you prefer.
I departed from my go-to ricotta pancake base to try some whole wheat pastry flour instead. It worked like gangbusters, in my opinion. I still love my creamy ricotta pancakes (both savory and in pancake bite form), but I’ll be adding this whole wheat version into rotation as well. You can find my pancake archive here, in case you want more.
Ooh, glaze drizzling close-ups…
There it goes.
My head asplode from this glaze.
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- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 3 Tbsp pumpkin spice cookie butter (or pumpkin puree)
- 3 Tbsp brown sugar (or brown sugar Splenda blend)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1 Tbsp vanilla extract
- 2 Tbsp ghee or butter, melted and divided
- 3 oz light cream cheese, softened
- 2 Tbsp butter, softened
- 1½ cups powdered sugar (I use Swerve sugar substitute)
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- In a large bowl, combine flour, baking powder, sugar/sugar substitute, and spices and whisk until just combined.
- In a small bowl, mix almond milk, cookie butter, butter/ghee, and vanilla extract until well combined and smooth.
- Add milk mixture to the dry ingredients and mix until just combined (do not overmix, lumps are okay).
- Heat a skillet on medium-low heat and melt 1 Tbsp butter/ghee into the pan.
- Spoon 1/4 cup batter into rounds and cook until bubbles pop on top. Flip and cook for a minute more. Repeat until batter is used up.
- Serve immediately with glaze or syrup.
- In a medium bowl, use an electric mixer, food processor, or blender to blend together cream cheese and butter until combined.
- Add in powdered sugar/sugar substitute, vanilla extract, and almond milk and mix about 1 minute until smooth, adding additional almond milk if needed.
- Drizzle onto pancakes and serve immediately.
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