Pumpkin Spice Pan*CAKE* with Maple Cheesecake Cream

 

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Fall mornings are my favorite time of the year!  Waking up to a crispness in the air and watching the leaves change into their beautiful array of colors while enjoying a hot cup of coffee is heaven to me.  On the weekends, I like to make breakfast for my family and right now my son’s favorite food seems to be pancakes.  Pancakes are wonderful in general, but I thought we could jazz it up and put a little fall inspiration into them.  And with Thanksgiving this week I thought it would be perfect to make something special for breakfast for all of our family that will be visiting this holiday: Pumpkin Spice Pancake CAKE with Maple Cheesecake Cream!  This is the perfect decadent breakfast (or brunch!) dish to get your fall morning started right!

This pancake cake is nice and simple to make, but it’ll look like you spent hours in the kitchen preparing!  To get started, preheat your oven to 350*F.  In a large bowl, mix together your pancake mix, baking powder, pumpkin spice, cinnamon, and salt.  Add your pumpkin puree, vanilla extract, and milk (I use almond milk, but any type of milk will work).  Mix all of your ingredients until your batter is thoroughly combined.  The batter will be fluffy and thick!  Line a 9” x 13” cake pan with parchment paper and spray it with non-stick spray.  Evenly spread the batter in the pan and smooth the top with your spatula.

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Bake the pancake cake for 20 minutes.  Serve warm with Maple Cheesecake Cream or simply top it with butter and syrup!  If you want to make it the day before, you can let your pancake cake cool and wrap it in plastic wrap and leave at room temperature until the next morning.

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To prepare the Maple Cheesecake Cream, in the bowl of your stand mixer whisk your room temperature cream cheese until smooth.  Add the vanilla extract, powdered sugar, milk, and maple syrup.  Whisk on high speed until smooth and fluffy.  Spread the cream over the pancake cake.

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Drizzle maple syrup across the top and sprinkle graham cracker crumbs for the perfect topping to the cheesecake cream.  Cut into squares and watch your loved ones’ eyes light up when they see you made them pancake CAKE for breakfast! 😊

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Pumpkin Spice Pancake Cake with Maple Cheesecake Cream

Yields: 20 Squares

Prep Time: 15 Minutes

Bake Time: 20 Minutes

 

Ingredients

For the Pumpkin Spice Pancake Cake:

4 Cups Pancake Mix

1 ½ Tablespoons Baking Powder

½ teaspoon Salt

1 Tablespoon Vanilla Extract

1 teaspoon Cinnamon

2 teaspoons Pumpkin Spice

2 Cups Pumpkin Puree

1 ½ Cups Milk (I use almond milk, but any milk of your choose will work!)

 

For the Maple Cheesecake Cream:

8 oz. Room Temperature Cream Cheese

1 ½ Cups Powdered Sugar

1 Tablespoon Maple Syrup

1 teaspoon Vanilla Extract

¼ Cup Milk (Any milk of your choice)

Maple Syrup for Drizzling on Top

Graham Cracker Crumbs for Decoration

 

To Make the Pumpkin Spice Pancake Cake:

Preheat your oven to 350*F.  In a large bowl, mix together your pancake mix, baking powder, pumpkin spice, cinnamon, and salt.  Add your pumpkin puree, vanilla extract, and milk.  Mix all of your ingredients until your batter is thoroughly combined.  Line a 9” x 13” cake pan with parchment paper and spray it with non-stick spray.  Evenly spread the batter in the pan and smooth the top with your spatula.  Bake the pancake cake for 20 minutes.  Serve warm with Maple Cheesecake Cream or simply top it with butter and syrup!

 

To Make the Maple Cheesecake Cream:

In the bowl of your stand mixer whisk your room temperature cream cheese until smooth.  Add the vanilla extract, powdered sugar, milk, and maple syrup.  Whisk on high speed until smooth and fluffy.  Spread the cream over the Pumpkin Spice Pancake Cake.  Drizzle maple syrup across the top and sprinkle graham cracker crumbs for the perfect topping to the cheesecake cream.

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