Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a standard 18×13-inch rimmed baking sheet (half-sheet pan) with parchment paper. Lightly grease the parchment and the sides of the pan with non-stick cooking spray or a little butter.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate medium bowl, combine the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract. Whisk the wet ingredients until they are smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy. Pour the batter onto the prepared sheet pan and spread it into an even layer using an offset spatula.
- In a small bowl, beat the softened cream cheese, granulated sugar, milk, and vanilla until the mixture is smooth and pourable. Drop small spoonfuls of the cream cheese mixture over the top of the pumpkin batter. Use a toothpick or a butter knife to gently swirl the cream cheese into the batter, creating a beautiful marbled pattern.
- Place the pan in the oven and bake for 15 to 20 minutes. The pancake is done when it is golden brown on the edges and the center springs back when lightly touched. Remove from the oven and let it cool for a few minutes. Slice into 12 squares and serve warm with maple syrup or extra butter.
- Cook Time: 35 minutes