Pumpin Up the Pumpkin!!

I am SO glad that it is fall!!! Officially anyway!!! Absolutely my FAVORITE time of year.... not only does fall mark the end of horrid hot weather... it also is the 'kickoff' to Football season.. Hoodie weather... Comfort Foods.... Hot Apple Cider/Hot Cocoa/Coffee drinks.... leaves turning beautiful colors...My BIRTHDAY!!!!... and of course,  and PUMPKIN EVERYTHING!!! 

I am basically gonna spend an entire weekend dedicating myself to the procurment, cooking and storing of these beautiful delicious gourds!! 
First up.... Pumpkin Cinnamon Roll Pancakes!!!!
... Yeah.. Thank me Later. 

Ingredients:

CINNAMON FILLING: 
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

CREAM CHEESE ICING:
4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

PANCAKES:
3 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice (see Tips below)
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

Directions:

1. In a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.

2. In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.

3. In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste . Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.

5. Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. 

6.Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). 

7. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. 

8. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. 

9. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. 

10. Serve pancakes topped with a drizzle of cream cheese icing.

(recipe adapted from recipegirl.com) 

Remember... love the food and it'll love you back!!! 

*signing off with sweet X's n O's*